Fustini's Oils and Vinegars
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Fall Recipes for Your Tasting Pleasure

Welcome to Fustini's

September 2019

Bean Salad with Squash and Leeks

Ingredients

  • 1 lb dry white beans
  • 3 medium delicata squash, cubed
  • 3 medium leeks, sliced
  • 4 oz feta cheese, crumbled

Dressing

Preparation

Soak beans overnight and cook until tender. Toss beans with olive oil and kosher salt to taste, and set aside. Toss squash cubes with olive oil to coat, and season with kosher salt. Roast at 400 degrees about 25 minutes or until softened and browned. Saute leeks in olive oil until softened and starting to brown. Whisk together dressing ingredients. Combine beans with squash and leeks and toss with dressing to coat. Fold in crumbled feta and season salad to taste with pepper and more salt if needed. Garnish with sliced scallions. Pictured with gazpacho, recipe HERE. This recipe is made and ready for you to try in the Traverse City Fresh Take grab and go cooler!

Maple Seed Brittle

Ingredients

Preparation

Preheat oven to 325 degrees Fahrenheit. Place all dry ingredients in mixing bowl and stir to combine well. Add olive oil and stir to coat. Add maple syrup and stir to coat. Spread mixture on a parchment or Silpat lined rimmed baking sheet and spread it almost to the edges. It is easiest to spread this with your fingers; either oil them or wear disposable gloves. Bake for 30 minutes or until deep golden. It will not be crisp at this point. Allow to cool completely and break into desired sized pieces. Store in an airtight container for up to a week. This recipe is made and ready for you to try in the Traverse City Fresh Take cafe!

Wild Rice Stuffed Peppers

Ingredients

  • 6 whole green or red peppers, tops removed and all pith and seeds removed
  • 2 Tbsp Fustini’s Single Varietal olive oil
  • 1 small onion, small dice
  • 2 sweet Hungarian peppers, finely diced
  • 2 cloves garlic, minced
  • 1/4 Cup diced tomatoes
  • 3 Cups cooked wild rice
  • 1 Tbsp chopped parsley
  • Salt and pepper
  • Oreganata (Recipe Below)

Preparation

Preheat oven to 350 degrees. Heat oil in large skillet over moderate heat and add onion. Cook onion for 3 to 5 minutes stirring often. Add Hungarian peppers and garlic and cook 30 seconds. Add diced tomatoes, rice and parsley and heat through. Season with salt and pepper. Stuff rice mixture into peppers. Pour Oreganata into the bottom of a baking dish. Place peppers in the sauce and into oven. Bake until hot, and the peppers are soft, 15 to 20 minutes. Serve immediately. Serves 6


Oreganata Ingredients

Preparation

Heat oil in a pot over low heat. Add garlic and cook 1 minute, stirring often. Add oregano, tomatoes, Fustini’s Iron Fish honey vinegar, sugar, salt and pepper and bring to a simmer. Cook until slightly thickened, 30 to 40 minutes.

Grilled Vegetable Pizza with Manchego

Crust

Preparation

Place yeast honey and water in bowl of stand mixer and let yeast bloom, 5 minutes. Add Fustini's Single Varietal oil, salt and 2 1/2 cups flour. Fit with the hook attachment and process until dough comes together.  Dough should not be sticky so add more flour if necessary. Process until smooth and elastic. Remove from the bowl and knead with your hands for a few minutes. Drizzle more olive oil in the bowl and place the dough back in turning over to coat. Cover and place in a warm area until doubled in volume, 2 hours. Remove from bowl and knead briefly on a lightly floured surface then form into a round ball and let rest covered, 30 minutes. Prepare a hot grill. Roll out or use hands to stretch dough into a 14 inch round. Sprinkle a large pizza peel with corn meal and place dough on corn meal. Carefully place dough on grill then top and bake until fully cooked, 8 to 14 minutes, rotating carefully as necessary.

Topping

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Fustini's for the Holidays

With the holiday season just around the corner, click HERE for a sneak peek of our 2019 holiday catalog.

We offer a selection of gifts perfect for the foodies on your list! And, did you know you'll receive a discount on large orders? Plan now for corporate and hostess gifts and receive 10% off list price for orders of 10 gifts or more with a minimum value of $50 for each gift*.

Place your order of 10 or more gifts by October 15 and receive an additional 10% discount for being an early bird shopper. That's 20% off for early birds!

Place your order by phone for shipment or store pick up. Be sure to call the store nearest you for the quickest service. We can also delay shipping.

*Offer valid through November 1. Please note the large order discount is not available with any other promotions or discounts.


Enjoy Fustini's at Local Restaurants

Click HERE for a list of our Ann Arbor, Holland, Petoskey and Traverse City area marketing partners, and enjoy Fustini's the next time you dine out!


Visit us on facebook to tell us how you use FUSTINI'S or to learn more about how to enhance your food with Fustini's.

Sample these recipes and pairings!

Give these recipes a try, straight from our Fustini's experts…

Happenings

Here are just a few events planned in and around our stores in Traverse City, Petoskey, Holland and Ann Arbor:

TRAVERSE CITY

We've got a lot of new classes available. View our complete Traverse City's School of Cooking class schedule HERE. If you have any questions, would like to sign up for a class, or inquire about special events or private classes, please call (231) 944-1145 or email liz@fustinis.com.

Fustini's Fresh Take is open in our Traverse City location. Enjoy a great lunch selection made with healthy, local produce. Click HERE to learn more.

The Sara Hardy Farmers' Market is open every Wednesday and Saturday through October, from 7am–noon.

ANN ARBOR

Check out Ann Arbor's School of Cooking class schedule here. Please call the store at (734) 213-1110 or email jill@fustinis.com with any questions or to register.

PETOSKEY

Check out Petoskey's School of Cooking Calendar class lineup. Please call the store (231) 758-3575 or email charlene@fustinis.com with questions or to register.

We've been celebrating One Delicious Decade in our Petoskey Fustini's all summer long with a fundraiser in support of the Manna Food Project, raising $12,236! Please join us on September 24 from 6–7 pm in our Petoskey store for a check presentation reception. The night of the reception, enjoy a 10% discount on purchases and 10% of the night's sales will be donated to Manna. Please RSVP to Jessyca Stoepker at jstoepker@mannafoodproject.org if you'd like to attend.

"Cooking for a Cause" is every third Tuesday of the month from 6–8 pm. Pre-registration is required by calling the store at (231) 758-3575 or emailing charlene@fustinis.com.

HOLLAND

Take a look at our Holland School of Cooking Calendar. Please call the store (616) 392-1111 or email denise@fustinis.com with any questions or to register.

Learn more about these and other upcoming events on our events calendar.

Fustini's Oils and Vinegars • 141 East Front Street, Traverse City, MI 49684 • Phone: (231) 944-1145 • orders@fustinis.com

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Nutrition Information

Nutritional information can be found listed with each product.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

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