Posts in Recipes
Roasted Corn Salad

Roasted Corn Salad

Corn or maize was first cultivated by the indigenous people of Mexico over 7,000 years ago. It migrated through North to South America. It was introduced in Europe by Christopher Columbus. Native Americans bred corn from wild grasses and taught European settlers how to grow it.

A favorite vegetable, we added ripe tomatoes, avocado, parsley and Villa Graziella Organic Extra Virgin Olive Oil for a simple & delicious salad or side dish. Makes approx. 6 servings

Easy Ingredients

  • 4 ears of fresh corn on the husk

  • 1 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

  • 2 cup cherry tomatoes, quartered

  • 1 large ripe avocado quartered

  • 2 tablespoons fresh parsley finely chopped

  • 1 teaspoon fresh cracked black pepper

  • 1 teaspoon coarse sea salt

Simple Directions

  1. Soak corn on husks for 1-2 hours in cold water

  2. Roast ears over medium heat-5 minutes on each side

  3. Remove from grill, place in a sturdy brown paper bag

  4. Allow corn to steam in the closed bag 10 minutes

  5. Cool corn & shuck from husks-which make great garden compost

  6. Mix corn with tomatoes & avocado

  7. Drizzle veggies with olive oil

  8. Sprinkle chopped parsley & combine

  9. Season to taste with pepper & sea salt

  10. Serve & enjoy!


RecipesChristi SinclairComment
Olive Oil Lemon Bundt Cake
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Olive Oil & Lemon Bundt Cake

Using Villa Graziella Organic, Extra Virgin Olive Oil, we tweaked a recipe from the spruce for a moist, delicious dessert. Easy to make, suitable year-round, enjoy it after dinner, the next day for breakfast or as an afternoon snack. 8 Servings

Easy Ingredients

  • 1 cup Villa Graziella Organic Extra Virgin Olive Oil

  • 3 cups all-purpose flour, plus more for bundt pan

  • 6 large eggs room temperature

  • 2 1/2 cups granulated turbinado sugar (Sugar In The Raw)

  • 1/3 cup lemon juice plus 1 tablespoon lemon juice, divided

  • 1/2 cup vanilla soy milk

  • 1 teaspoon sea salt

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ¼ teaspoon ground nutmeg

  • Confectioners’ sugar for dusting

Icing ingredients

  • 1/2 cup confectioners' sugar

  • 1 tablespoon almond soy milk

  • 1 tablespoon lemon juice

  • 2 teaspoons poppy seeds

Simple Directions

  1. Preheat the oven to 350°F, lightly oil & flour a 12-cup Bundt pan set aside

  2. In a small bowl, combine soy milk & 1 tablespoon of the lemon juice, mix until just combined, set aside

  3. Combine dry ingredients in a medium-sized bowl sift flour, baking soda, salt & nutmeg together until well-mixed, set aside

  4. Combine wet ingredients; in a large bowl, using an electric hand mixer on a medium-speed, beat together sugar, eggs & olive oil

  5. Beat for 4-5 minutes, until mixture is pale yellow color, add remaining 1/3 cup lemon juice & beat until combined

  6. Add the flour mixture with soy milk-lemon juice mixture; alternate between dry & wet ingredients. Start & end with the flour mixture, beating well between additions

  7. Mix until incorporated, do not overmix

  8. Pour batter into prepared Bundt cake pan, bake 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean

  9. Allow cake to cool for 30 minutes in the pan on a wire rack, carefully turn the cake onto a plate or wire rack to cool completely

  10. Dust with confectioners' sugar or prepare below icing onto cooled cake

  11. Serve & enjoy at room temperature or cold. Can’t finish it all in 1 day? Cover tightly to prevent from drying out

Icing Directions

  1. Combine confectioners' sugar & poppy seeds in a medium bowl

  2. Gradually whisk in the almond soy milk & lemon juice until the mixture is smooth

  3. Icing should be runny enough to run down the sides of cake, but not too runny that it doesn't dry white on the cake

  4. If mixture is too thick, add a tablespoon more of almond milk, if too runny, add a tablespoon more of confectioners' sugar

  5. Once cake has cooled completely, drizzle icing over top. Allow icing to set completely before serving

See inspiration recipe here https://www.thespruce.com/lemon-olive-oil-bundt-cake


Stuffed Zucchini
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Stuffed Zucchini

In late summer, early fall, backyard vegetable gardens are abundant with zucchini, varieties range from Climbing, to Milan green, Round or White. Part of the squash family, zucchini originated in Central & South America and brought back to Europe by Christopher Columbus. The word Zucchini comes from the Italian word zucchini or little squash. We stuffed our zucchini with ground beef & turkey for a healthy & delicious dinner. Serves 4-6

Easy Ingredients

  • 4 zucchini, washed, dried

  • ½ pound ground turkey or beef

  • 2 organic eggs room temperature

  • 3 cups tomato sauce or puree, flavored sauce not necessary

  • ½ cup fresh breadcrumbs

  • ¼ cup fresh grated Parmigiano-Reggiano cheese

  • 3 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

  • 1 teaspoon nutmeg, freshly grated if possible, pre-ground jarred quickly loses flavor

  • 1/2 teaspoon fresh ground black pepper

  • 1/2 teaspoon sea salt

Simple Directions

  1. Preheat oven to 350˚F

  2. Trim the stem & cut each zucchini in half lengthwise

  3. Scoop out the center sections with a melon baller or small spoon, set aside

  4. In a large bowl, combine eggs, cheese & meat with a fork or wooden spoon, do not overmix

  5. Add breadcrumbs, nutmeg, salt, pepper to the bowl & combine

  6. Using your hands, fill each zucchini halve with meat mixture, press to fill each halve so it mounds the top of the zucchini

  7. Spread tomato sauce or puree evenly over the bottom of a baking dish

  8. Arrange zucchini on top of the sauce, drizzle with olive oil, sprinkle parmesan cheese

  9. Cover dish loosely with aluminum foil, bake for 30 minutes or when meat is browned, remove from oven & let rest 3 minutes

  10. Serve hot or cold, enjoy with Villa Graziella Chianti DOCG

Helpful tips: Shred remaining zucchini filling in zucchini bread, muffins or pancakes. Or cube zucchini filling, sauté in olive oil, add pesto for a side dish. Cook cubed zucchini in olive oil, blend into a vegetable soup.

Inspiration recipe found at the magazine of La Cucina Italiana

Fresh Strawberries & Red Wine
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Fresh Strawberries & Red Wine

Did you know strawberries are a member of the rose family & the only fruit with seeds on the outside? Rich in vitamin C, the ancient Romans prized strawberries for their medicinal properties eating them to treat fever, fainting & even kidney stones. From spring through early fall, strawberries are a healthy & delicious dessert. They taste even better with a splash of red wine, lemon juice, a bit of sugar & fresh mint. The berries absorb the wine, and lemon juice while macerating making a naturally sweet syrup with fresh, juicy flavors. Serves 3-4

Simple Ingredients

  • 1 pint – 3 ½ cups of fresh, whole, organic strawberries

  • ½ cup Villa Graziella Organic Rosso Toscano IGT red wine, plus extra to flavor

  • ½ cup freshly squeezed lemon juice

  • 2 teaspoons of sugar in the raw, plus extra to flavor

  • 1-2 sprigs of fresh mint

Easy Directions

  1. Place strawberries in a colander, gently rinse with red wine

  2. Transfer to a large bowl

  3. Trim green caps, cut in quarters or halves

  4. Add lemon juice, sugar in the raw & sprigs of fresh mint

  5. Mix thoroughly

  6. Cover & refrigerate 30 minutes to 1 hour

  7. Serve chilled top with fresh mint & enjoy!


Helpful hint: Look for unblemished strawberries, one berry that has turned will affect the others.

Once home, refrigerate strawberries and keep them dry, only trim & rinse right before using.

Inspiration recipe found here LaCucinaItalianamagazine


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/

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