Leslie’s Gazpacho

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Author: Leslie (The Accidental Chef) Thomas

Serves: 5

INGREDIENTS

3 just ripe tomatoes – finely chopped
2 stalks, celery – chopped thinly crosswise
1 leek (white part only) – halves & sliced thinly crosswise
1 large yellow or orange bell pepper – diced
1 large green bell pepper – diced
1 large cucumber – seeded & finely chopped
2 tablespoons, il Fustino Garlic Olive Oil
2 tablespoons, il Fustino Jalapeno Oil – (or more to taste)
1/4 cup, il Fustino White Balsamic Vinegar
32 ounces, tomato juice, low sodium
1 lemon – juiced
salt to taste

METHOD

  1. Chop all vegetables finely, using veggies that are not overripe.
  2. Mix vegetables, both oils, vinegar, tomato juice, & lemon juice in a large bowl. Taste for needed salt.
  3. Refrigerate for a few hours to chill & allow the flavors to meld together. Gets better as time goes on.
  4. Ladle it out! Good for two more days (veggies will turn soft after that).
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Wurstsalat

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German Sausage Salad

Serves: 4

INGREDIENTS

1/2 pound, Oscar Meyer Chicken and Pork Bologna – sliced into 1/2″ strips
2 tablespoons, extra virgin olive oil
1 tablespoon, white balsamic vinegar
1/4 medium, red onion – sliced very thin
12 small, german pickles (gerkins) or cornichons – diced
1 teaspoon, capers – optional
kosher salt
fresh ground black pepper
dark rye bread

METHOD

  1. On a platter, arrange meat slices.
  2. Sprinkle with onions, pickles and optionally capers
  3. Splash on oil and vinegar
  4. Add a touch of salt and a grind or two of black pepper
  5. Let stand and come to room temperature before eating

This is a very common dish in Bavaria. You can get it in most restaurants, “bier stubes” and “bier gartens”. It is usually served with dark brown rye bread. We have been unsuccessful at finding the sausage used to make this in Germany. It is called Fleishwurst. You may be able to find it at a good German deli, but Oscar Myer Chicken and Pork Bologna substitutes for it quite well. Small German pickles are easier to find, but if you have any kind of good dill pickles they will work. It can be a main course, appetizer, or a side dish.

Warm Spicy Olives

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Author: Laura S. Kirkley

Serves: 4

INGREDIENTS

2 cups, olives (8 to 10 ounces) – Nicoise, Kalamata, Arbequina, or a blend
1/2 cup, il Fustino Mission EVOO
1/4 cup, il Fustino White Balsamic Vinegar
4 cloves, garlic – minced
1 teaspoon, red pepper flakes

METHOD

  1. Place olives in a medium bowl.
  2. In a small saucepan lightly brown garlic in olive oil, when golden brown, add vinegar and bring to a simmer. Add red pepper flakes and immediately turn off heat.
  3. Pour warm mixture over the olives and let them marinate at room temperature for at least 2 hours
  4. The olives may be made 1 week ahead and kept refrigerated in an airtight container. Return to room temperature before serving.

Lemon rind may also be used.

Smoked Trout, Fennel and Radish Salad

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Author: Leslie (The Accidental Chef) Thomas

Serves 6-8 as starter salad

Serves: 8

INGREDIENTS

8 ounces, smoked trout filet – flaked
2 large, fennel bulbs & fronds – thinly sliced
8 medium, watermelon radishes or large easter egg radishes – thinly sliced
3 tablespoons, il Fustino White Balsamic Vinegar
3 tablespoons, il Fustino Arbequina Olive Oil
2 tablespoons, il Fustino Garlic Olive Oil
1 teaspoon, il Fustino Dill Mustard

METHOD

  1. Combine vinegar & mustard in small bowl, then slowly whisk in olive oils.
  2. Combine sliced fennel & radishes in large bowl & toss with dressing.
  3. Divide salad onto plates & flake trout on top.
  4. Scatter ends of fennel greens on top.

Honey Dijon Viniagrette

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The classic blend of sweet and savory

Serves: 4

INGREDIENTS

1 cup, il Fustino Arbequina extra virgin olive oil
1/3 cup, il Fustino white balsamic vinegar
3 tablespoons, honey
2 cloves, garlic – finely minced
1 tablespoon, dijon mustard

METHOD

  1. In a container, combine oil, vinegar, honey, dijon and garlic. Cover, and shake until blended. Set aside for 45 minutes to allow flavors to combine. Shake again before serving.

Caponata

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Author: Jim Kirkley from original recipe by Leonardo Curti

Mixed Vegetables marinated and sauteed topped with grilled Shrimp, Fish or Chicken

Serve warm or at room temperature. Top with a splash of olive oil and caper berries.

Serves: 4

INGREDIENTS

1 eggplant – peeled and cut in 1″ cubes
3 stalks, celery – peeled and cut in 1/2″ sections
1 onion – cut in 1″ cubes
1 clove, garlic – coarsely chopped
10 black olives
2 handfuls, golden raisins – optional
2 tablespoons, pine nuts
4 basil leaves – coarsely chopped
1 cup, plum tomatoes – whole
salt and pepper – to taste
1/4 cup, il Fustino White Balsamic Vinegar
1 tablespoon, sugar
1 tablespoon, dried oregano
5 mint leaves
2 tablespoons, extra virgin olive oil
1 lemon
12 medium, shrimp
additional olive oil for frying
caper berries – optional for garnish

METHOD

  1. Preheat oven to 350 degrees.
  2. Cut all vegetables to correct size.
  3. Fry dried eggplant in olive oil for 15 minutes. Drain on paper towels.
  4. Add extra virgin olive oil to pan. Heat over medium high heat until almost smoking.
  5. Add garlic. Fry until lightly browned.
  6. Add onion and celery. Cook for 5 minutes.
  7. Add basil, whole black olives, raisins (if using), whole tomatoes.
  8. Place in oven, uncovered for 30 to 35 minutes.
  9. Remove from oven. Add fried eggplant and pine nuts.
  10. Add vinegar and sugar. Top with crushed mint.
  11. May be served warm or at room temperature. Before serving drizzle with extra virgin olive oil and a bit of fresh squeezed lemon juice.
  12. To serve with shrimp, season shrimp with salt, pepper, drizzle with olive oil and grill. Top the Caponata with several shrimp.

Can be made ahead and stored in the refrigerator for up to 5 days.