Fustini's Oils and Vinegars
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Fustini's Inner Circle: Healthy Recipes You'll Want to Savor

Hello Inner Circle member,

We haven't seen you in a while and wanted to remind you of Inner Circle membership benefits. These include being first to hear new product announcements, helping us determine new products through our Tasting Club, and receiving invitations to special events. If you find these benefits useful,  please make a purchase with Fustini's before April 25 to retain your membership.

Just In...

Again this year, we are working hard to bring you new, flavorful oils, vinegars and gourmet pantry items. As an Inner Circle member, you'll be first to hear about them once available.

Our goal is to continue to help you grow more creative with your menus and know as we introduce new products they will add excitement to every dish.

It's very busy in the Fustini's School of Cooking—-be sure to try the healthy recipes we've included below. Stay abreast of new class offerings and schedules with our online event calendars.

Thank you for being a loyal Fustini's Inner Circle member!

--Jim

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Balsamic Berries with Honeyed Greek Yogurt

Ingredients

Preparation

In a large bowl, mix together all the berries and stir in the Fustini's Maple balsamic vinegar. Let sit for 10 minutes. Stir berries and vinegar after that time and divide among individual serving dishes. Top with a dollop of greek yogurt (about 2 Tbsp) and a drizzle of honey (about 2 tsp) and serve. You can also add 1 tsp of granola or nuts to each serving if you want a little crunch.

Prepared by Fustini's Guest Chef Christie Struck for McLaren Diabetes Support Group Meeting

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.

Party With A Purpose

Join us TONIGHT, February 19, for a "Party With A Purpose" to support Women's Resource Center for the Grand Traverse Area. Tickets are $35/person or $60/couple. Proceeds benefit the Women’s Resource Center for the Grand Traverse Area. RSVP by calling or emailing Marcia Heller at (231) 941-1210 or  mheller@wrcgt.com.

Traverse City Restaurant Week

Traverse City Restaurant Week is February 23–29. We are participating on Monday, Tuesday, Wednesday, Thursday and Saturday evenings from 5:30–7 pm. Spots are almost sold out but here's a look at the menus our chefs are working on:

Monday and Tuesday, February 24 & 25, Chef Fred Laughlin
• Shrimp cakes with mango salsa
• Stuffed crepes with marinara sauce
• Panna Cotta with warm citrus salad

Wednesday and Saturday, February 26 & 29, Lisa and Ryan from Rad.ish (Vegan Menu)
• Lemon and lavendar shrub mocktail
• Warm "bacon" salad
• Potato and cheddar pierogis with grilled onions and mushrooms
• Baked Alaska german chocolate doughnuts

Thursday, February 27, Chef Laura Cavender
• Cucumber Mint Grapefruit shrub mocktail
• Goat cheese and onion galette with butternut squash
• Balsamic steak with chimichurri
• Blood orange pots de creme

The cost is $35/person. Learn more HERE.

Salmon, Chickpea and Kalamata Olives on Quinoa with Lemon Dressing

Ingredients

  • 1 lb salmon, cooked and skin removed
  • 1 tsp dried dill
  • Drizzle of Fustini's Meyer Lemon olive oil (about 1 Tbsp)
  • 1 can (15 oz) garbanzo beans, also known as chickpeas, drained
  • 1/2 Cup Kalamata or Castelvatrano olives, drained and cut in half
  • 2 Tbsp fresh basil
  • 4 oz fresh arugula (optional)

Ingredients Quinoa

  • 2 Cup quinoa, rinsed well in a strainer
  • 3 Cup water or low sodium chicken broth
  • 2 slices lemon

Ingredients Vinaigrette

Preparation

Preheat the oven to 350 degrees. Then prepare the quinoa by bringing the water or broth to a boil, then adding the quinoa, reduce heat to a simmer and cook for 12-15 minutes or until the broth is all absorbed. While the quinoa is cooking, prepare the salmon for the oven by placing the salmon on a baking sheet covered in aluminum foil and then rubbing the fish with a drizzle of Fustini's Lemon olive oil (about 1-2 Tbsp) and sprinkling the dill and a little sea salt across the top, then put it into the oven. Cook the fish in the oven until it flakes apart easily, usually about 12–14 minutes per pound.

When the quinoa is finished, add the chickpeas and the Kalamata olives. Whisk together the olive oil, vinegar, dijon mustard and parmesan cheese with a dash of salt and pepper. Remove the fish from the oven when it is done, slide a spatula under the piece of fish to move it to your cutting board, leaving the skin behind on the foil lined baking sheet (easy cleanup!).

To serve, you can plate the quinoa with the chickpeas and olives on the serving platter, topping it with the salmon, then seasoning the whole dish by drizzling it with the lemon dressing. You can also make this as individual plates, with individual servings of salmon. It's easy to serve with a mixed salad of arugula and spinach dressed with a little more of the lemon vinaigrette. It is also nice to serve as a chilled summer salad with the salmon flaked into the quinoa and the whole tossed with the vinaigrette. 4 main dish servings, can be served either chilled or hot.

Prepared by Fustini's Guest Chef Christie Struck for McLaren Diabetes Support Group Meeting

Fresh Spinach Salad

Ingredients

  • 5 oz fresh spinach, washed and stems removed
  • 1/2 Cup mandarin oranges, sliced or 1/4 cup dried cranberries
  • 1/4 Cup sliced red onion
  • 2 Tbsp sliced almonds

Vinaigrette Ingredients

Preparation

Put the spinach in a large bowl and add fruit. Whisk together Fustini's olive oil and vinegar and pour over salad, tossing thoroughly to mix. Sprinkle with red onion and nuts before serving. Makes 4 servings

Prepared by Fustini's Guest Chef Christie Struck for McLaren Diabetes Support Group Meeting

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.

Feb 22 - WINTER SOUPS with Chef Laura Cavender, 5 pm
Feb 23 - VEGAN BRUNCH with Chefs Lisa and Ryan from Rad.ish, 11 am
Feb 24 - RESTAURANT WEEK with Chef Fred Laughlin, 5:30 pm
Feb 25 - RESTAURANT WEEK with Chef Fred Laughlin, 5:30 pm
Feb 26 - RESTAURANT WEEK with Chefs Lisa and Ryan from Rad.ish, 5:30 pm
Feb 27 - RESTAURANT WEEK with Chef Laura Cavender, 5 pm
Feb 28 - HANDS-ON PASTA WORKSHOP with Chef Laura Cavender, 4:30 pm
Feb 29 - RESTAURANT WEEK with Chefs Lisa and Ryan from Rad.ish, 5:30 pm
Mar 5 - INDIAN CUISINE with Chef Laura Cavender, 5 pm
Mar 6 - KITCHENS OF THE GREAT MIDWEST with Chef Laura Cavender, 5 pm
Mar 7 - INT’L WOMEN'S DAY VEGAN BRUNCH with Chefs Lisa & Ryan from Rad.ish, 11 am
Mar 8 - INTERNATIONAL WOMEN’S DAY CLASS with Chef Laura Cavender, 9:30 am
Mar 8 - INTERNATIONAL WOMEN’S DAY CLASS with Chef Laura Cavender, 12 pm
Mar 8 - INTERNATIONAL WOMEN’S DAY CLASS with Chef Laura Cavender, 2:30 pm
Mar 8 - INTERNATIONAL WOMEN’S DAY CLASS with Chef Laura Cavender, 5 pm
Mar 10 - VEGAN TACO TUESDAY with Chefs Lisa & Ryan from Rad.ish, 5 pm
Mar 12 - HANDS-ON PASTA WORKSHOP with Chef Laura Cavender, 4:30 pm
Mar 13 - PARISIAN BISTRO with Chef Laura Cavender, 5 pm
Mar 14 - IRISH FOOD FOR ST. PATRICK’S DAY with Chef Laura Cavender, 5 pm
Mar 15 - VEGAN BRUNCH with Chefs Lisa & Ryan from Rad.ish, 11 am

Join us tonight, February 19, for a "Party With A Purpose" to support Women's Resource Center for the Grand Traverse Area. Tickets are $35/person or $60/couple. Proceeds benefit the Women’s Resource Center for the Grand Traverse Area. RSVP by calling or emailing Marcia Heller at (231) 941-1210 or  mheller@wrcgt.com.

Traverse City Restaurant Week is February 23–29. We will be participating on Monday, Tuesday, Wednesday, Thursday and Saturday evenings from 5:30–7 pm. Learn more HERE.

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.

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.

"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.

Girlfriends Weekend is March 6–8. We'll be offering special classes. Stay tuned for more information!

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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