Recipes – Page 2

Ingredients

• 1/3 cup, il Fustino Early Harvest EVOO - divided into 1/4 cup and 2 tbsp
• 2 pound, green cabbage
• 1/2, yellow onion
• 1 large, carrot - peeled
• 1/4 cup, vegetable broth
• 1 tsp, kosher salt
• 1 1/2 pounds, small roasting potatoes - We used mini gold potatoes
• 2 sprigs, rosemary
• 2 cloves, garlic
• kosher salt
• 1/4 cup, il Fustino Avocado Oil - Or other neutral cooking oil
• 2 tbsp, il Fustino extra virgin olive oil
• 1 cloves, garlic - minced
• 1/8 teaspoon, freshly ground black pepper
• 3 tbsp, il Fustino Aglio, Olio e Peperoncino
• 1 tbsp, chopped parsely
• 3 tbsp, il Fustino Santa Barbara Estate Blend EVOO
• 2 tbsp mint, finely chopped
• salt and pepper
• 1 tbsp chives, finely chopped
• 2/3 cup peas, shelled
• 1 bundle of asparagus, about 1 pound