Our friend Suri shared her Bubbe’s time honored Hanukkah apple cake recipe. Made with olive oil instead of butter, this dairy free, pareve cake is delicious after any holiday meal! Serves 12

Easy Ingredients

· 1 cup Villa Gaziella Organic Extra Virgin Olive Oil + more for the pan.

· 5 cups peeled apples. About 6 medium Gala, Fuji, Granny Smith, Honey Crisp, Jonathan, or Pink Lady. Cored, and cut ½ to 1 inch. Frozen peeled apples ok too.

· 2 ¾ cups all-purpose flour sifted, plus more for the pan.

· 4 large eggs room temperature, if possible organic.

· 2 cups granulated turbinado sugar (Sugar in The Raw) + 5 tablespoons.

· 1/4 cup fresh squeezed orange juice.

· 1 tablespoon orange zest.

· 1 tablespoon baking powder.

· 2 ½ teaspoons vanilla extract.

· 1 ½ teaspoons cinnamon.

· 1 teaspoon sea salt.

Simple Directions

1. Place the oven rack in the center position & preheat to 350°F. Lightly oil & flour a 10-inch tube pan, set aside.

2. In a large bowl, toss the chopped apples with sugar & cinnamon, set aside.

3. In another large bowl, mix the sifted flour, baking powder & sea salt.

4. In another large bowl, beat the sugar, olive oil, orange juice, orange zest & vanilla extract.

5. Add the wet ingredients to the flour mixture, stir to combine with a spatula or wooden spoon.

6. Add the eggs one @ a time, to the mixture thoroughly mixing after each egg. The batter will become looser & easier to mix with each egg. Fully incorporate all the ingredients, scraping the sides and bottom of the bowl.

7. Add a thin layer of the batter to the bottom of the pan, followed by ¼ of the apples. Repeat the process; batter, apples, ending with the cake batter.

8. Bake approximately 1 hour, 30 minutes. Check the cake @ 1-hour, 10 minutes. Or until a bamboo skewer inserted into the center comes out clean. Baking time will vary depending on the oven.

9. Cool on a wire rack for 10-15 minutes. Place a knife along the edges of the cake & carefully remove it from the pan. Allowing it to cool too long will make it more difficult to remove.

10. Serve & enjoy at room temperature or cold. Cover tightly to prevent from drying out.

Helpful Hints

Ø Choose apples as mentioned above that are firm enough to hold their shape while baking.

Ø To oil grooves, use a pastry brush, lightly brush inside surface of the pan with olive oil, then dust lightly with flour.

Ø To avoid bubbles, slowly pour batter into the pan from 1 position instead of circling pan with the bowl of batter.

Ø Tap the filled pan on the counter to dissipate air pockets.

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Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Need an easy holiday side dish? In season broccolini, naturally sweet cranberries & savory capers, tossed with zesty orange. This festive dish will become a winter favorite! 8 servings.

Simple Ingredients

· 4 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra for drizzling.

· 2 pounds fresh broccolini, if possible organic.

· ½ cup dried cranberries.

· ½ cup fresh squeezed orange juice, bottled ok too.

· 1 cup thinly sliced red onion.

· 2 tablespoons capers, drained.

· ½ teaspoon flakey sea salt.

· 1 teaspoon fresh cracked pepper.

· 2 teaspoons freshly grated orange zest.

Easy Directions

1. Preheat oven to 375˚F.

2. Wash and dry broccolini, set aside.

3. In a medium saucepan, simmer the orange juice & cranberries to a gentle boil until the cranberries are plump.

4. Remove from the heat, strain the cranberries, reserving the orange juice.

5. In a large bowl, add the broccolini, red onion, capers, cranberries, salt & pepper.

6. Gently toss the mixture to thoroughly combine.

7. In an even layer, spread the mixture on a parchment lined 10 x 15-inch rimmed baking sheet.

8. Roast 5-minutes, stir the broccolini and return to the oven. Bake 5 minutes or until broccolini is tender but not too soft.

9. Remove from the oven, toss with orange juice & zest. Season to taste with olive oil & pepper.

10.Serve immediately & enjoy!

Helpful Hints

· If not serving immediately, reserve the orange juice and add right before serving.

· Enjoy the remaining broccolini in a grain bowl or salad for next day lunch or dinner.

· Crunchy stems and softer florets, broccolini is a cross between broccoli & Chinese broccoli. With a mild, earthy taste it can be sautéed, steamed, roasted, grilled, or enjoyed raw

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

What to enjoy on a cold winter evening? Comforting, delicious pappardelle pasta in a luscious slow cooked, balsamic onion sauce. This crowd pleasing meal will become part of your dinner rotation! 6-servings.

Easy Ingredients

· 6 tablespoons Villa Graziella Organic extra virgin olive oil divided.

· 2 teaspoons Villa Graziella Organic Argento – Silver Balsamic Vinegar

· 1-pound 16 ounces of dry pappardelle or tagliatelle pasta.

· 8 cups yellow onions-about 2 ½ pounds. Cut in half lengthwise from stem to root. Thinly sliced from top to bottom.

· 4 tablespoons tomato paste, if possible organic.

· 1/3 cup dry white wine-Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. If possible organic.

· 3 cups low-sodium vegetable or chicken broth-If possible organic.

· 4 teaspoons fresh garlic cloves minced.

· 1/4 teaspoon crushed red pepper flakes.

· 1/8 teaspoon ground cloves optional.

· 2 bay leaves.

· 1 teaspoon thyme, plus extra for garnish.

· 1 teaspoon each flakey sea salt & fresh cracked pepper.

· Grated Parmesan cheese for serving.

Simple Directions

1. Heat 3 tablespoons olive oil in a large sauté pan with a cover or Dutch oven over medium heat. Add the onions and ½ teaspoon sea salt to the pan. Toss to coat, cook uncovered over medium heat until onions are tender, about 15 minutes. Increase to high & cook onions, stirring constantly until they start to brown, about 3-5 minutes.

2. Lower heat to medium, stir in minced garlic, cook about 1 minute until fragrant.

3. Add the tomato paste, simmer & stir until the mixture darkens in color.

4. Stir in the white wine, over medium low heat simmer for 2 minutes. Scrape up any browned bits from the bottom with a wooden spoon or spatula.

5. Stir in the broth, followed by the bay leaves, crushed red pepper & cloves. Bring sauce to a steady boil. Lower heat, simmer uncovered & stir occasionally, until the liquid is reduced, and onions have a jam like consistency. About 45-50 minutes.

6. Remove & discard the bay leaves. Stir in the balsamic vinegar, pepper, remaining 3 tablespoons of olive oil & ½ teaspoon flakey sea salt. Simmer 3-5 minutes. Cover & remove from heat for sauce to thicken & flavors to blend.

7. As the sauce simmers, cook pasta one minute less than the package directions. It will continue to cook after draining. Ladle approx. 1/2 cup of pasta cooking water. set aside.

8. Return the sauce over very low heat.

9. Drain the pasta and add to the sauce. Toss to thoroughly combine. If too dry, add reserved pasta water a little at a time until the desired consistency.

10. Sprinkle the grated cheese over pasta, garnish with thyme, serve, & enjoy!

Helpful Hints:

Ø Slicing onions from the stem to root holds its shape better while cooking.

Ø Pappardelle & tagliatelle have a “rough” surface ideal for holding thick, robust sauces.

Ø The starch from the pasta water helps the sauce evenly coat the pasta.

Did You Know? Pappardelle comes from the Italian verb, pappare to devour. Referring to tasty pasta and the way it is eaten!

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

How to enjoy the remaining cranberry sauce from Thanksgiving dinner? A quick bread! Easy to make, tangy & sweet, topped with toasted pecans, this will become a holiday favorite. Makes 1 quick bread, 12 slices.

Simple Ingredients:

· ¼ cup + 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil & extra for the pan.

· 1 ¼ cups whole cranberry sauce – see recipe for The Best Cranberry Balsamic Sauce.

· 2 cups flour sifted + extra for the pan.

· 2 teaspoons baking powder.

· ½ teaspoon sea salt.

· ½ teaspoon nutmeg.

· 1 teaspoon cinnamon.

· ¾ cup sugar in the raw.

· 1 room temperature egg, if possible organic.

· 1 teaspoon vanilla.

· 1/3 cup fresh orange juice.

Easy Directions:

1. Place oven rack in the center and preheat to 350°F.

2. Line a 9″ x 5″ loaf pan with parchment baking paper. Brush a bit of olive oil on all 4 sides, dust the pan with flour and set aside.

3. In a medium bowl, combine the sifted flour, baking powder, nutmeg, cinnamon & sea salt set aside.

4. In a large mixing bowl, on a low speed, beat the olive oil and sugar until fluffy.

5. Add the egg to the bowl, beat until combined.

6. Add the cranberry sauce, vanilla extract, and orange juice to the bowl. Mix well on a moderate speed.

7. Slowly add the flour to the bowl of wet ingredients, mixing on low speed until moistened. Do not over mix.

8. Spread the batter in the prepared loaf pan. Bake about 1 hour or until a toothpick inserted in the center comes out clean. If using a glass loaf pan, it may take longer.

9. Remove from the oven & allow to thoroughly cool on a wire rack.

10.Slice, serve & enjoy!

Helpful Hints

· Double the ingredients for 2 loaves.

· For a touch of more citrus, add a bit of fresh orange zest to the wet batter.

· Divide the batter into mini loaves, bake about 45 minutes.

· Refrigerate in an airtight container for 5 days.

· Wrap the quick bread tightly in freezer paper, place in a zip lock bag and freeze up to 3 months. Remove from the bread from the zip lock bag, and refrigerate 24 hours before serving.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Bursting with sweet & tangy flavors, this sauce elevates your holiday dishes. A dipping sauce for fresh fruit, veggies, or shrimp. Dress creamy brie or goat cheese toasts. Serve with turkey, ham and even beef. Easy to prepare ahead. You’ll want to make extra for game day panini & flat breads. Makes 6 portions.

Easy Ingredients:

· ½ cup Villa Graziella Organic Balsamico Oro, gold balsamic vinegar + extra to taste.

· 1 12-ounce bag, about 3 ½ cups fresh, whole cranberries. Frozen ok too.

· 1/2 cup honey, if possible organic, + extra to taste.

· ¼ cup fresh squeezed orange juice or water + extra to taste.

Simple Directions:

1. Wash & dry the cranberries, set aside.

2. Add the vinegar, honey, and orange juice to a medium size saucepan with a lid.

3. Stir to thoroughly combine.

4. Add the cranberries to the mixture and stir to thoroughly mix.

5. Slowly simmer uncovered, on low heat stirring occasionally until it begins to boil, and cranberries break down.

6. Reduce heat, stir and simmer 5-10 minutes, if smaller cranberries are desired, gently break them apart with a wooden spoon, the mixture should reduce to a dense sauce.

7. Cover & remove the pan from heat. Thoroughly cool for sauce to thicken, flavors to fully blend.

8. Season to taste with vinegar & honey. If too thick, add a teaspoon of orange juice until desired consistency.

9. Place in a covered container & refrigerate up to 1 day. Remove from refrigerator, allow to sit @ room temperature 10-15 minutes for flavors to re-emerge.

10.Serve & enjoy!

Helpful Hints

· Sauce will taste even better next day as the flavors blend & set.

· Sprinkle freshly chopped thyme leaves, grated cinnamon or orange zest.

· Make up to 1 week ahead, seal with wax paper or saran wrap on the surface, freeze in a covered container.

· Freeze remaining sauce up to 1 month. Add saran wrap or wax paper on the surface before sealing the container.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Dial up delicious! As it bakes, chicken absorbs the smoky balsamic reduction & juicy tomatoes. Add fresh mozzarella bocconcini for a flavor loaded main dish. 6 servings.

Simple Ingredients:

· ¼ cup Villa Graziella Organic Balsamico Argento-Silver label balsamic vinegar

· 2 tablespoons Villa Graziella Organic extra virgin olive oil.

· 6 (8 ounce) boneless, skinless chicken breasts, or skinless, boneless chicken thighs. if possible organic.

· 2 cups cherry or grape tomatoes, if possible organic. Washed, dried, cut in half lengthwise.

· ¾ cup mozzarella cheese pearls, halved.

· 2 tablespoons chopped fresh parsley.

· 1 ½ teaspoons dried oregano.

· 1 teaspoon each fresh ground black pepper & flakey sea salt, + extra for seasoning.

Easy Directions:

1. Add balsamic vinegar to a small saucepan. Over medium-low heat, slowly simmer, stirring occasionally until it thickens and is reduced by half. About 5-10 minutes. Do not boil. Remove vinegar from the stove, allow to cool.

2. As the vinegar slowly simmers, arrange chicken breasts in a baking dish with a cover, season with sea salt, pepper, and oregano on both sides.

3. Pour the cooled balsamic vinegar over the chicken and flip to evenly coat.

4. Add 2 tablespoons of olive oil over the chicken and flip over again to fully coat. Cover and refrigerate up to 2 hours so ingredients fully blend.

5. Remove chicken from the refrigerator, place the oven rack in the center position and pre-heat oven to 430˚F.

6. Arrange the tomatoes on top of chicken and around the dish. Top the chicken & tomatoes with the mozzarella pearls.

7. Bake 20-25 minutes. Depending on the thickness of the chicken.

8. Place the baking dish in the broiler for 3-5 minutes, or until cheese is melted to a golden brown.

9. Remove from the oven, spoon the balsamic pan juices over the chicken, let chicken rest 3-5 minutes and season to taste.

10. Garnish with parsley, serve & enjoy!

Helpful Hints:

· Double the recipe for an easy game day lunch or dinner.

· If chicken pieces are of various thickness, pound chicken to ¼ inch thick, by placing meat in between parchment paper or plastic wrap, use the spiked side of a meat mallet to tenderize the chicken’s connective tissues & fibers. Or use a heavy skillet or rolling pin to gently flatten each side.

· Refrigerate in a covered container 3-4 days. Reheat over a low heat, do not freeze.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Need any easy side dish for dinner? Add a plant! Enjoy delicata squash with fish or poultry. The secret ingredient is balsamic agrodolce (tart & sweet in Italian). Smoky rich vinegar flavors envelope creamy, tender squash. Add to fall greens for next day lunch.

4 servings.

Simple Ingredients

· 1 ½ tablespoons Villa Graziella Oro-Gold Balsamic Vinegar.

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

· 2 delicata squash – about 2 pounds total.

· 1/3 cup chopped almonds, pecans.

· 5-6 fresh sage leaves, rinsed, pat dry and very thinly sliced.

· 1 ½ teaspoons each flakey sea salt & cracked pepper, + other herbs optinal.

Easy Directions

1. Preheat oven to 425˚F. Prepare a large baking sheet with parchment paper brush with ½ tablespoon of olive oil, set aside.

2. Wash squash, scrape off any tough bits of skin with a knife. Cut squash in 1/2, remove seeds with a spoon & strings from the core with a paring knife.

3. Cut into ½-inch thick half-moons, then place in a large mixing bowl. Drizzle 1 tablespoon of olive oil, season with 1 teaspoon each salt, pepper & other herbs. Toss to thoroughly coat with a large spoon or your hands.

4. Spread squash slices evenly onto prepared the baking sheet, roast for 10 minutes. Flip slices over, roast 10 more minutes. Flip slices one last time, roast 4-8 minutes or until both sides are tender brown, not burnt. Slices should be soft for a fork to easily spear through.

5. As the slices roast, in a medium skillet over medium-low heat, toast nuts stirring frequently, until fragrant & golden, 3-5 minutes. Remove from heat & set aside.

6. Remove the slices from oven, place on a serving dish or platter.

7. Sprinkle slices with ½ teaspoon each flakey sea salt & pepper.

8. Drizzle slices with the balsamic vinegar and season to taste.

9. Top with nuts, garnish with sage.

10.Toss, serve immediately & enjoy!

Helpful Hints

· As its’ name suggests, the soft rind delicata squash can be eaten, no need to peel.

· Worth the time, flipping slices ensures the rind & both sides are evenly cooked.

· Toasting nuts brings out buttery nutty flavors, while elevating crunchiness.

· An Italian sauce, Agrodolce has a thick consistency. Often made with vinegar, mixed with dried raisins, red onions veggies & pine nuts.

· Refrigerate & store in a covered glass container up to 3 days.

· Add squash slices to fresh arugula or greens, top with dried cranberries, cherries or pomegranate, and feta or goat cheese for a tasty salad.

· Discard or compost squash seeds & strings. Although not as flavorful as pumpkin seeds, squash seeds can be roasted with a plenty of salt.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Fall is here, so is your favorite fruit! Fragrant, tart & naturally sweet apples. Drizzle with luscious balsamic vinegar, top with crunchy nuts. Enjoy @ dessert or after lunch treat.

5 servings.

Simple Ingredients

· 4 tablespoons Villa Graziella Argento-Silver Balsamic Vinegar.

· 3 tablespoons Villa Graziella Organic Extra Virgin Olive Oil.

· 5 large baking apples-Honeycrisp, Fuji, Jonagold or pink lady. If possible organic.

· ½ cup chopped nuts-almonds, pecans, pistachios, or walnuts.

· ½ cup dried fruit-cherries, cranberries, or raisins.

· ¼ cup brown sugar.

· 1 teaspoon cinnamon.

· ½ teaspoon flakey sea salt.

· Pinch of grated nutmeg

Easy Directions

1. Preheat oven to 375˚F.

2. Stir the brown sugar, salt, cinnamon, chopped nuts, dried fruit & nutmeg in a medium bowl. Then add the balsamic vinegar, followed by the olive oil, stir until fully combined. Set aside so ingredients & flavors blend.

3. Wash, dry & core the apples with a paring knife. Leave ½ inch of the core at the apple’s base to hold the filling. Remove the seeds with a small spoon.

4. Place the apples upright in a baking dish.

5. Spoon the fruit & nut mixture into each apple core, pressing firmly filling each one, garnish each apple with sea salt.

6. Pour ¾ cup of hot water into the baking dish from the side to cover the bottom.

7. Bake apples until soft, and the filling is brown. Depending on the oven, about 45-60 minutes. Avoid mushy apples, do not over bake & test with a fork that slides through easily.

8. Remove apples from the oven & baste with the balsamic sauce at the bottom of the pan.

9. Plate the apples, top with a scoop of vanilla ice cream, a dollop of sweetened Greek yogurt or a bit of whipped cream.

10.Serve & enjoy!

Helpful Hints

· Honeycrisp, Fuji, Jonagold and Pink Lady apples have firm textures that hold up well to heat, with balanced sweet & tart flavors.

· Cover & refrigerate up to 3 days. Bring to room temperature or re-heat & serve.

· Whole apples do not freeze well. Peel and chop remaining baked apples, freeze and add to cooked fruit within 2 months.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Enjoy a cozy meal with bucatini pasta Cacio & Pepe. A few easy ingredients for a creamy, flavor loaded dinner. It will become part of your meal rotation! Makes 4 servings.

Easy Ingredients

· 1 tablespoon Villa Graziella Organic extra virgin olive oil + extra for serving.

· 1-pound 16 ounces of dry bucatini pasta, regular spaghetti ok too.

· 2 ½ cups finely grated fresh Pecorino Romano cheese.

· 1 ½-2 tablespoons black peppercorns.

· Flakey sea salt to taste.

Simple Directions

1. Warm a large sauté, frying pan or Dutch oven to medium high heat. Toast the peppercorns 2 ½ minutes or until they become very aromatic. Do not burn them.

2. Remove from the stove, allow to cool. Grind the peppercorns to a small size with a coarse texture using a spice grinder or a mortar & pestle. Size will not be uniform. Set aside.

3. Divide the Pecorino cheese into 3 piles: 1 large pile, 1 medium pile, 1 small pile.

4. Cook the bucatini 1-2 minutes less than the package directions, it will continue to cook after draining. As the pasta starts to cook, reserve 1 ½ cups of water, immediately set aside to fully cool or place in the refrigerator.

5. As the pasta cooks, return the large sauté pan to the stove, heat 1 tablespoon of olive oil in the pan. Add the ground pepper back to the pan, stir 1-2 minutes.

6. Remove the pan from the heat, add the large pile of cheese and ½ cup of the cooled pasta water. Quickly stir, combining until fully blended for a loose, emulsified, sauce.

7. Drain the pasta. Using tongs add 2 portions of pasta to the pan with sauce, so as not to overload it. Mix vigorously as the pasta absorbs the sauce.

8. Then add 2 more pasta portions to the pan, stir in the medium pile of cheese, and ¼ cup of pasta water stirring continuously. Continue to mix, the sauce should now be thick & creamy. If not, add ¼ cup more of pasta water so the pasta is thoroughly coated.

9. Immediately add the pasta to a large serving bowl, or individual bowls. Garnish with the 3rd pile of cheese, and sea salt. Toss, season to taste.

10. Serve, and enjoy immediately!

Helpful Hints:

· Toasting peppercorns before grinding brings out oil with spicy, peppery notes. For milder sauce use 1 ½ tablespoon of peppercorns, for a spicier taste, use 2 tablespoons.

· The starch from the pasta water helps the sauce evenly coat the bucatini.

· Fully cool the pasta water to help prevent the sauce from becoming lumpy.

· Cacio & pepe pasta is not a make ahead recipe. Enjoy immediately while hot, the sauce will stiffen as it cools.

· Cacio & Pepe originated from Roman sheep herders, “cacio” is cheese in Roman dialect. Pecorino Romano is a salty, aged sheep's milk cheese dating back to the Roman Empire.

· Bucatini has a hollow center allowing sauce to coat the pasta inside and out.

· Cover & refrigerate up to 3 days, do not freeze. To reheat, add the pasta to a medium saucepan over low heat with ¼ cup of water. Stir until hot & creamy.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Fall is here and so is pumpkin season! Dial up delicious with easy breakfast parfaits. Crunchy pumpkin seed granola layered with fresh berries. Drizzle luscious balsamic vinegar to balance tangy yogurt. Crispy, creamy & naturally sweet in every bite. Makes 3 parfaits.

Simple Ingredients

· 3 tablespoons Villa Graziella Organic Oro-Gold label balsamic vinegar, + extra to drizzle.

· 2 cups plain, whole fat, unsweetened Greek yogurt-if possible organic.

· 1 heaping cup mixed berries-blackberries, blueberries, raspberries & strawberries-if possible organic.

· 2 ½ cups granola

Easy Directions

1. Wash and dry the berries. Cut the blackberries, raspberries & strawberries into bite size pieces, add them to the blueberries.

2. Gently mix and set aside.

3. In 3 glass jars or drinking glasses pour 1 tablespoon each of balsamic vinegar lining the bottom.

4. Add a layer of yogurt to each glass.

5. Next add layer in the mixed berries to each glass.

6. Follow with a layer of pumpkin seed granola.

7. Repeat the process; 1 tablespoon vinegar, then yogurt, berries, and granola.

8. Cover with a lid, parchment, or wax paper, refrigerate 15 minutes-1 hour max so flavors blend and yogurt sets.

9. Remove from the refrigerator, drizzle each glass with remaining tablespoon of balsamic vinegar.

10.Serve & enjoy!

Helpful Hints

· For overnight parfaits, skip the last layer of granola & final balsamic vinegar drizzle to avoid soggy/soft granola. Cover & refrigerate. Add granola the next morning, then drizzle with balsamic vinegar.

· Serving brunch? Double batch the parfaits. Make ahead, skipping the last layer of granola to prevent soggy/soft granola & balsamic vinegar. Cover & refrigerate. Add granola, then drizzle with balsamic vinegar just before serving.

· Why full fat, Greek yogurt? The creamy thick texture blends perfectly with balsamic vinegar, fruit & granola. It’s also sugar free, with healthy fat & protein.

· No fresh berries? Use in season apples, citrus, figs, and pears cut into bit size pieces.

· For added crunch, top granola with toasted almonds, chopped walnuts or shredded coconut.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.