Gascony Ham Cake
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Gascony Ham Cake

August 15th is Julia Child’s birthday! We’re celebrating with a quick bread instead of a cake. One of Chef’s favorite regions located in Southwest France, Gascony is called “The Other South of France” but really known for their hearty cuisine & regional specialties including salted ham. We made a savory quick bread using Villa Graziella Extra Virgin Olive Oil. Enjoy it with a glass of wine as an appetizer or with a salad for dinner. Yields approx. 15 slices.

Simple Ingredients:

  • 1/2 cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for brushing the pan

  • 2 cups baked ham or thick prosciutto, cut into ¼ cubes

  • 2 cups coarsely grated or cut Gruyère or Emmentaler cheese

  • 1 cup unbleached all-purpose flour

  • 1/2 cup milk

  • 3 large eggs, room temperature, lightly beaten

  • 1 package dry yeast

  • 1 teaspoon sea salt

  • 1 teaspoon cracked black pepper

*1/3 cup small-diced, pitted Niçoise olives (approx. 1 ¼ ounces), can also be added with flour & ham

Easy Directions:

  1. Preheat oven to 350◦ degrees, arrange rack in the oven to the center. generously brush a loaf pan with olive oil

  2. In a large bowl whisk eggs, milk & olive oil

  3. In a separate bowl combine ham & flour

  4. Add wet ingredients into bowl with ham & flour, do not over mix, combine with 10-12 swift strokes, batter will be thick with a few traces of flour

  5. Fold in cheese to batter

  6. Add salt, pepper, sprinkle yeast & mix

  7. Pour batter into a loaf pan, distribute evenly to each corner & smooth the top

  8. Bake until golden brown 50-60 minutes or if an inserted toothpick or knife into the center comes out clean

  9. Remove from oven & cool approx. 5 minutes, run a knife or spatula around edges to release.

  10. Slice, serve at warm or at room temperature & enjoy with a glass of Villa Graziella Bianco Toscano IGT

Helpful Hints: Overmixing causes bread to deflate once baked with holes. Any extra oil that oozes to the top, pour out before cooling. Overbaked bread is tough & dry, undercooked bread will collapse.

Inspiration recipe found at: Lee Bailey’s California Wine Country Cooking


Marinated Gulf Shrimp
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Marinated Gulf Shrimp

Did you know shrimp are antioxidant rich & support brain & heart health? Lean & protein packed, we marinated wild, Gulf of Mexico shrimp. Grill each side for 3-4 minutes, twhile he honey causes the shrimp to caramelize with a subtle smokiness. Serve with grilled seasonal veggies, orzo & enjoy for lunch the next day in a salad. Serves 3 to 4.

Easy Ingredients

  • 2 pounds fresh, wild shrimp

  • 1/3 cup Villa Graziella Organic Extra Virgin Olive Oil

  • ¼ cup fresh squeezed lemon juice

  • 2 ½ tablespoons organic honey

  • 2 tablespoons fresh parsley finely chopped

  • 2 tablespoons Worcestershire or Tamari sauce

  • 2 ½ teaspoons fresh minced garlic

  • 1/2 teaspoon fresh ground black pepper

  • 1/2 teaspoon sea salt

Simple Directions

  1. Soak wooden bamboo skewers in cold water

  2. Peel & devein shrimp, refrigerate in a covered bowl

  3. In a large bowl, whisk olive oil, lemon juice, honey, parsley, Tamari sauce, minced garlic, salt & pepper

  4. Place shrimp in a large ziplock bag, toss to coat, seal & marinate in the refrigerator for 30 minutes.

  5. Preheat grill to 160°F

  6. Thread shrimp onto skewers, piercing near the tail & also near the head, discard remaining marinade

  7. Lightly oil grill grate

  8. Grill 3-4 minutes per side, or until marinade begins to caramelize, do not overcook

  9. Remove from grill, let rest for 3 minutes

  10. Serve & enjoy with Villa Graziella Organic Rosato Toscano IGT

Helpful tips: Do not marinade shrimp more than 30 minutes to avoid shrimp becoming too soft.

Don’t have a BBQ? broil shrimp on a sheet pan in the oven at 350˚F for 7-8 minutes, turning once.

Click here for inspiration recipe:

https://www.theseasonedmom.com/marinated-grilled-shrimp/

Olive Oil Pulling
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Olive Oil Pulling

We understand the many health benefits of eating & cooking with extra virgin olive oil (e.v.o.o). An increasing number of people also find improvements in their overall well being by spitting extra virgin olive oil out too.

What is Oil Pulling?

Olive oil pulling is procedure of rinsing the mouth with olive oil from 5 to 20 minutes followed by spitting out the oil.

Where Does Oil Pulling Come From?

The practice originates comes from the ancient Hindu system of remedies & wellness known as Ayurvedicmedicine. The Indian discipline is one where equilibrium, harmony, interconnectedness & good health are maintained by the correct balance between the mind, the body, the soul & the senses. Sesame oil pulling was used to prevent common ailments such as asthma, allergies & gum disease.

What Are The Benefits Of Oil Pulling?

Today Ayurvedic health practitioners explain bacteria & toxins accumulate in the mouth, gums & teeth. The contaminantscan be absorbed in the blood stream, causing toxins in the oral cavity & in the body. Ayurvedic doctors state that pulling helps the body maintain a healthy balance by expelling bacteria & toxins from the mouth before they have a chance to integrate into the body. Users credit the practice to improving many ailments including eyesight, treating aches & pains, restoring energy & promoting healthy skin.

What Are The Results Of Pulling?

Wellness practitioners maintain that after 2 weeks of pulling teeth are whiter & people experience better overall energy, while a 3 month period of regular pulling is needed for major health improvements. As pulling is detoxifying, some people feel tired, nauseous & have headaches on their first few pulls, practitioners maintain these symptoms demonstrate the pulling is working.

How Should Pulling Be Done?

Ayurvedic experts recommend the following for safe & effective pulling

· Use high quality, organic oil such as coconut, sesame, sunflower or extra virgin olive oil.

· Start at 5 minute intervals working up to 20 minutes.

· Pull in the morning, on an empty stomach.

· Brush your teeth & rinse your mouth thoroughly.

· Take 1 tablespoon of oil, close the mouth & do not swallow.

· No morning multi tasking; sit down, close your eyes & keep your mind focused on the pulling.

· Swish the oil with the help of your tongue, move your jaw as if you are chewing.

· Every corner of your oral cavity should be penetrated by the oil.

· Do not swallow, the oil has toxins & should be eliminated

· After 15 to 20 minutes of pulling, your mouth will become full of thinned, white oil

· Spit the oil into a trashcan, not the sink or commode where the oil can solidify & cause blockage

· Wash your mouth & teeth thoroughly

· Drink a few glasses of water

· After at least one hour have breakfast

Ricotta & Field Greens Spread
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Ricotta & Field Greens Spread

How to enjoy National Wine & Cheese Day Thurs. July 25th? We’re celebrating with fresh ricotta & seasonal field greens. Make ahead & enjoy with a glass of your favorite wine! Serves 4-6

Simple Ingredients:

  • 5 tablespoonsVilla Graziella Organic Extra Virgin Olive Oil, plus extra to flavor

  • 1-pound fresh ricotta

  • ½ pound of field greens, washed & dried

  • 1 fresh, medium garlic clove smashed

  • Sea salt & fresh cracked black pepper

Easy Directions:

  1. Chop the field greens in ½ inch pieces, set aside

  2. Warm 3 tablespoons of olive oil in a skillet over medium heat

  3. Add garlic, sauté until golden brown but do not overcook, remove from skillet

  4. Add 2/3 greens to skillet, mix & sauté until wilted, approx. 1-2 minutes

  5. Remove skillet from heat, add ricotta to the greens, season with salt, pepper, mix well

  6. Line a small bowl or mold with plastic wrap, fill with ricotta mixture

  7. Cover & refrigerate up to 24 hours

  8. Turn the bowl upside down on a plate, pull gently & remove plastic

  9. Place on top of remaining greens, drizzle with 2 tablespoons oil, serve with toasted bread or crackers

  10. Serve & enjoy with Villa Graziella organic Bianco Trebbiano IGT white wine

Tip: Save time & buy already bagged, mixed salad greens, re-wash & dry

Inspiration recipe from The magazine of La Cucina Italiana

Heirloom Cherry Tomato Tart

Did you know the seeds from heirloom tomatoes are passed down from one season to the next, some as many as ten generations? Like any heirloom plant or vegetable, heirloom tomatoes are “open pollinated” by birds, insects or the wind, with no genetic modification or human intervention. Unlike hybrid plants, they don’t look the exact same or ripe uniformly. The distinct aromas, concentrated flavors & juiciness make them a farmer’s market favorite. Summer officially just started so we are celebrating with an easy to make heirloom cherry tomato tart. Serves 6-8 people.

Simple Ingredients:

  • ½ (15-oz) package refrigerated pie crust (we were short on time)

  • 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

  • 1½ lbs heirloom cherry tomatoes

  • 5 oz fresh mascarpone, room temperature

  • 5 oz fresh goat cheese, room temperature

  • ¼ cup freshly grated Parmesan cheese, divided

  • 2 tsp minced fresh thyme

  • Sea salt & freshly ground black pepper, to taste

  • 6 Tbsp Italian breadcrumbs

Easy Directions:

  1. Preheat oven to 425°F.

  2. Unroll dough. Fit dough into a 9-inch fluted removable-bottom tart pan.

  3. Prick bottom with a fork, place a 13-inch-piece of parchment paper over dough; fill with pie weights or dried beans.

  4. Bake 20 minutes, remove parchment & pie weights.

  5. Bake 5-7 minutes or until bottom is golden, cool completely on wire rack, lower oven temperature to 350°F.

  6. As crust is baking, in a medium bowl, combine goat cheese, mascarpone, 3 ounces Parmesan cheese, thyme, salt & pepper.

  7. Spread in bottom of cooled tart crust, arrange tomatoes over filling in a single, layer, sprinkle remaining Parmesan.

  8. Bake 35-40 minutes, wrap edges of tart with foil if needed.

  9. Combine breadcrumbs & olive oil, sprinkle over tart. Bake 20 minutes or until tomatoes begin to burst.

  10. Cool completely on a wire rack, drizzle with olive oil. Slice, serve & enjoy with Villa Graziella Organic wine.

Click here for inspiration recipe!

Tried, Tasted & True!

At Villa Graziella Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Graziella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GRAZIELLA ORGANIC

clientservice@villagraziellaorganic.com

Rosato Toscano I.G.T - Frosé

Simple Ingredients:

Easy Directions:

  1. Pour entire bottle of Villa Graziella Rosato Toscano I.G.T. into a baking dish or pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.

  2. Bring sugar and water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes.

  3. Add raspberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor.

  4. Strain raspberry syrup mixture through a fine-mesh sieve into a small bowl, chill in the freezer until cold, about 30 minutes.

  5. Scrape frozen Rosato into a blender. Add raspberry syrup and purée until smooth.

  6. Divide among glasses.

Helpful Hints:

  • Rosato can be frozen 1 week ahead.

  • Substitute your favorite berries including strawberries and blackberries for extra flavor.

Tried, Tasted & True!

At Villa Graziella Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Graziella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GRAZIELLA ORGANIC

clientservice@villagraziellaorganic.com

Pasta Primavera

Named for Spring, our version of Pasta Primavera includes fresh, in season asparagus, leeks, peas & Villa Graziella Organic Extra Virgin Olive Oil instead of butter or cream. A lighter yet delicious pasta dish, serve as a main or a side dish. Serves 4-6.

Simple Ingredients

  • 1-pound penne, farfalle or short shaped pasta

  • 6 tablespoons Villa Graziella Organic Extra Virgin Olio Nuovo olive oil

  • 1 cup organic vegetable broth

  • 2 fresh leeks rinsed, trimmed & quartered into ½ inch slices

  • 1-pound fresh asparagus, washed, tough ends trimmed. Cut stem & spear on bias in ½ inch slices

  • 2 cups fresh peas (thawed if frozen)

  • 1/2 cup fresh grated Parmesan cheese, plus extra for serving

  • 2 garlic cloves, finely minced

  • 2 ½ teaspoons of sea salt

  • Sea salt & fresh cracked pepper to taste

Easy Directions

  1. Bring 4 quarts of cold water to boil in a large covered pot or Dutch oven. Salt the water, add pasta, cook until al dente, firm. Drain pasta & set aside.

  2. As pasta is cooking, in a large skillet, heat 3 tablespoons of oil over medium-high heat. Add leeks, cook for 3 minutes, until soft & fragrant.

  3. Add asparagus and peas to skillet, cook for 5 minutes, until vegetables are crisply tender.

  4. Remove from heat, set vegetables aside

  5. In the pasta pot, heat 3 tablespoons of oil over medium heat.

  6. Add minced garlic, cook for 1-2 minutes until fragrant, do not overcook or allow to brown.

  7. Add vegetable broth, parmesan & salt to the pot, stir until cheese is melted.

  8. Add cooked pasta to the pot, stirring gently.

  9. Add vegetables, mix to coat pasta, heat through, 2-3 minutes.

  10. Sprinkle parmesan, salt & pepper to taste.

  11. Serve & enjoy with Villa Graziella Organic Bianco Toscano IGT white wine.

Tip: Leeks grow in sandy soil, cut the white root end & dark green top, rinse in warm water.

Tip: Let the pasta mixed with vegetables stand covered for 2-5 minutes allowing sauce to thicken so flavors can fully blend.

Tried, Tasted & True!

At Villa Graziella Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Graziella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GRAZIELLA ORGANIC

clientservice@villagraziellaorganic.com

Skillet Chicken & Green Beans with Lemon Tahini Sauce

Tahini originated from ancient Persia over a thousand years ago. A staple ingredient in Middle Eastern cuisines, the protein packed paste is made from ground sesame seeds and used to make hummus. We tweaked a recipe using chicken breast, fresh green beans, Spanish onions & tahini paste. Serve with orzo, quinoa or rice for an easy weeknight dinner.

Serves 4

Easy Ingredients:

• 8 organic skinless chicken breasts or skinless, boneless chicken thighs

• 2 tablespoons Villa Graziella Organic Extra Virgin Olio Nuovo Olive Oil

• 1 ¼ cups organic chicken broth

• 8oz. fresh or frozen green beans, trimmed

• ½ cup Tahini paste

• 1/4 cup lemon juice

• 4 shallots peeled & quartered, we used Spanish onions since we had no shallots on hand

• 1 tablespoon ground cumin

• 2 teaspoons paprika, we substituted with crushed red pepper flakes

• 2 teaspoons, fresh dried thyme, crushed

• ¼ teaspoon sea salt

• ½ teaspoon fresh cracked pepper

Simple Directions:

1. Season chicken with salt & pepper. Sprinkle cumin, thyme & paprika onto meat, rub in with fingers.

2. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high.

3. Add chicken & cook 5-7 minutes or until well-browned, turning once. Remove & transfer to a plate.

4. Return heat to medium. Add green beans, shallots, 1/2 teaspoon salt.

5. Cook 3 minutes or until shallots are browned & beans soften, stir occasionally.

6. Return chicken & juices to skillet. Add 1 cup broth. Bring to a boil, simmer, uncovered, 6-8 minutes or until chicken is done (170°F).

7. Using a slotted spoon, transfer chicken & vegetables to a plate.

8. Whisk tahini, remaining 1/4 cup broth, and the lemon juice into liquid in skillet. Season to taste with salt & pepper.

9. Return chicken & vegetables to skillet; heat through.

10. Sprinkle dish with lemon zest, enjoy with Villa Graziella Organic Bianco Toscano IGT.

Click here for inspiration recipe!

Amy Wright
Fromage Fort Spread
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We gathered Asiago, Gorgonzola, Parmigiano Reggiano, Pecorino Romano & even Gouda cheese ends & rinds to make a tasty spread. Modifying a recipe from a great resource we previously shared; SaveTheFood.Com, we used Villa Graziella Organic Extra Virgin Olive Oil, a touch of our 8-year aged organic balsamic vinegar & Villa Graziella Bianco Toscano IGT white wine made with organic grapes. Prepare ahead, so flavors fully blend & enjoy as a cozy winter appetizer or snack. Makes 2 cups.  

Simple Ingredients

1 lb assorted cheese rinds and ends, cut in ½ -1-inch chunks or pieces

3/4 cup Villa Graziella Bianco Toscano IGT white wine

2 Tablespoons Villa Graziella Organic Extra Virgin Olive Oil, plus extra to flavor

½ Tablespoon unsalted butter

1 Teaspoon Villa Graziella 8 year aged Balsamic Vinegar Di Modena

1 small shallot clove

½ teaspoon dried thyme

Easy Directions

  1. Set up a food processor with the chopping blade.

  2. Peel shallot clove & mince in the processor

  3. Add cheese to processor, grate

  4. Add olive oil & butter to processor, blend

  5. Add vinegar, wine & thyme to the processor, blend until smooth

  6. Season to taste with salt & pepper

  7. Remove ingredients & place in an airtight bowl or covered ramekin

  8. Refrigerate overnight & up to 1 week

  9. Top on baguette slices & heat in the broiler or on crackers

  10. Serve & enjoy with Villa Graziella artisan crafted Bianco Trebbiano IGT wine made with organic grapes

Tried, Tasted & True!

At Villa Graziella Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Graziella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GRAZIELLA ORGANIC

clientservice@villagraziellaorganic.com

Lemon & Sage Chicken
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Looking for an easy spring dinner recipe? Why not try lemon sage chicken?! We tweaked a recipe from The Spruce cooking chicken breasts on the stove top for a healthy & delicious dinner. Our version uses Villa Graziella Organic Extra Virgin Olive Oil, fresh sage, lemon & shallot. Serve with orzo, quinoa or rice, sliced in a salad the next day for lunch. Serves 4-6.

Easy Ingredients: 

  • 2 pounds of fresh skinless chicken breasts or chicken pieces

  • ¼ cup Villa Graziella Organic Extra Virgin Olive Oil

  • 1/3 cup lemon juice

  • 1 tablespoon lemon zest

  • 3 tablespoons fresh sage chopped

  • 1 clove of shallot crushed & chopped (or substitute with garlic)

  • ¼ teaspoon sea salt

  • ½ teaspoon fresh cracked pepper

Simple Directions:

  • Whisk lemon juice, olive oil, lemon zest, sage, shallot, salt & pepper, set aside.

  • Lightly pound chicken breast on each side between 2 pieces of wax paper.

  • Pour the marinade into a container with cover or a glass baking dish.

  • Add the chicken to the container, turning pieces once to coat with the marinade.

  • Cover & refrigerate for 1 hour, turning the pieces once every 15 minutes.

  • Brush a large skillet with olive oil, set over medium heat.

  • Arrange chicken onto the hot skillet & discard the marinade.

  • Cook chicken for 4-5 minutes on each side.

  • Chicken will be done when the thickest part is firm to the touch & tests 165°F on an instant-read thermometer.

  • Serve hot as an entree & enjoy!

Tried, Tasted & True!

At Villa Grazellai Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Graziella Organic recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GRAZIELLA ORGANIC

clientservice@villagraziellaorganic.com