Chicago Collective
Chicago Collective

An evening to remember! The recent launch party of The Chicago Collective featured great music, delicious appetizers & Villa Graziella artisan crafted wine made with organic grapes along with tasty tidbits made with Villa Gabriella Organic 8 year aged balsamic vinegar & extra virgin olive oil.

The Chicago Collective hosts Opening Night Party on July 31, 2016 at theMART River Park. Sponsored by Psycho Bunny.

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Grilled Mediterranean Vegetable Spread

Summer is national BBQ season! To make our Grilled Mediterranean Vegetable Spread we've been charring the onions & peppers brings out aromatic, smoky-sweet flavors. Prepare ahead & serve at room temperature as a healthy& delicious appetizer with grilled pita chips or as flavorful condiment to barbecued brisket, lamb or steak.

Serves 6-8 as an appetizer or side condiment

What to serve with your Mediterranean spread? Black & red fruit Villa Graziella Rosso Toscano artisan crafted red wine made with organic grapes bring out the smokey, sweet flavors of veggies & salty crisp baked pita.  

Ingredients:

  1. ½ cup Villa Gabriella Organic Extra Virgin Olive Oil plus extra to flavor
  2. ½ cup Villa Gabriella Aged Balsamic Vinegar di Modena
  3. 2 red onions cut into half-inch rounds
  4. 2 red bell peppers seeded & cut in half (can use yellow or orange peppers too)
  5. 2 bunches parsley, finely chopped
  6. 1 bunch basil, chopped
  7. 2 cloves minced garlic
  8. 2 tablespoons dried oregano 
  9. Sea salt & fresh ground pepper

Directions:

  • Brush peppers lightly with Villa Gabriella Organic Extra Virgin Olive Oil, season with salt & pepper
  • Over high heat, char the peppers on a grill or in a cast iron pan approx.  5 minutes on each side, or until peppers are soft & charred.
  • Remove from heat & cover for 10 minutes.
  • Brush onions lightly with Villa Gabriella Organic Extra Virgin Olive Oil, season with salt & pepper,
  • Over high heat, char the onions on a grill or in a cast iron pan approx.  5 minutes per side, or until onions are crisp & blackened.
  • Dice charred peppers.
  • Combine parsley, basil, peppers & garlic in a large bowl.
  • Remove onions from heat & allow to cool.
  • Place onions on a cutting board & chop while drizzling a bit of Villa Gabriella Organic Aged Balsamic Vinegar di Modena on onions until mixture becomes a jam like paste.
  • Add onion paste to the bowl with the diced peppers, garlic & herbs, stir in Villa Gabriella Organic Extra Virgin Olive Oil, Villa Gabriella Organic Aged Balsamic Vinegar & oregano.  
  • Mix well, cover & chill for 5 hours to overnight.
  • Bring to room temperature, serve & enjoy!

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GABRIELLA

clientservice@villagabriellaorganic.com

RecipesAmy WrightComment
Orzo Summer Salad

August 10th was the feast of Saint Lawrence, the patron saint of chefs & cooks.  We celebrated Saint Lawrence with an orzo summer salad using Villa Gabriella Organic Extra Virgin Olive Oil, Villa Gabriella Aged Balsamic Vinegar, orzo pasta, fresh seasonal tomatoes, red onion, chick peas, olives & feta cheese. Heart healthy, nutritious & easy to prepare, we combined recipes from Eatingwell.com & Thepioneerwoman.com for a non meat version. The dish can be served as a delicious first course or side dish to compliment grilled chicken or fish. 

What to enjoy with your Orzo Summer Salad? Protein rich chickpeas & feta cheese pair perfectly with the bright acidity of Villa Graziella Bianco Trebbiano artisan crafted white wine made with organic grapes.

Ingredients: 

  • 1/4 cup Villa Gabriella Organic Extra Virgin Olive Oil
  • 1 tablespoon Villa Gabriella Organic Aged Balsamic Vinegar
  • 12 ounces, Orzo pasta-cooked according to directions, drained & cooled.
  • 2 cups cherry or yellow grape tomatoes sliced in half
  • 1 cup drained & rinsed garbanzo beans (chickpeas)
  • 1 cup Feta cheese crumbled
  • 1 cup Kalamata olives, pitted & halved
  • 1/2 red onion diced
  • 1 teaspoon fresh lemon juice
  • 1 clove fresh garlic finely minced
  • 1/2 cup fresh parsley minced
  • Sea salt & cracked pepper to taste

Directions:

  1. Whisk olive oil, lemon juice & garlic in a bowl until thoroughly blended, set dressing aside
  2. Place cooled orzo in a large mixing bowl
  3. Add sliced olives, red onion, tomatoes & garbanzo beans to a mixing bowl
  4. Pour dressing over ingredients & mix thoroughly
  5. Add salt & pepper to taste
  6. Cover & refrigerate at least 1 hour before serving, or overnight
  7. Top with crumbled feta cheese, balsamic vinegar & minced parsley stir, serve & enjoy!
  8. N.B. Sliced cucumber can also be added right before serving to avoid soggy veggies.

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GABRIELLA

clientservice@villagabriellaorganic.com

RecipesAmy Wright Comment
Perfect Picnic Pesto

Pesto sauce hails from the northern Italian region of Liguria, in the port city of Genoa. The word originates from the Italian verb “pestare” meaning to pound or crush. Ancient Romans prepared the sauce with a marble mortar & wooden pestle. Fresh basil, garlic, olive oil, Parmigiano Reggiano cheese, parsley leaves, pine nuts & sheep milk cheese were pounded or crushed in a circular motion with the mortar & pestle. The paste was eaten with bread, meat & vegetables in addition to pasta.

As basil is at its peak freshness, enjoy a picnic with an easy, delicious & healthy pesto sauce made with our

Villa Gabriella certified Organic Extra Virgin, Italian Olive Oil. It can be served warm or at room temperature.

What to pair with your pasta with Pesto Genovese? Villa Graziella Bianco Trebbiano artisan crafted white wine made with organic grapes fresh minerality compliments the creamy basil & pine nut sauce. 

Ingredients: 

  • 1/3 cup Villa Gabriella Organic Extra Virgin Olive Oil
  • 1 1/2 cups fresh basil leaves
  • ½ cup of fresh parsley leaves
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons parmesan cheese, grated
  • 1-2 cloves fresh garlic
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes

Directions:

  1. Combine basil leaves, parsley, pine nuts & garlic in a blender or food processor.
  2. Pulse a few times to roughly chop ingredients.
  3. Add cheese, lemon juice, sea salt & red pepper flakes.
  4. Blend for a 2 minutes or until ingredients are thoroughly mixed.
  5. Run the blender or food processor while pouring in olive oil & mix.
  6. Store in a covered container for up to 1 week in the refrigerator or a cool dark place (if it lasts that long).
  7. N.B. ThePerfect Picnic Pesto can also be made with a mortar & pestle by roughly chopping all ingredients & crushing in a circular motion.  

What to enjoy with Perfect Picnic Pesto? Pairs perfectly with Villa Graziella artisan crafted Bianco Trebbiano white wine made with organic grapes!

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GABRIELLA
clientservice@villagabriellaorganic.com

 
Recipes, VideosAmy WrightComment