May is National Strawberry Month! Celebrate with this easy, delicious recipe. All you need are strawberries, our Italian Organic Extra Virgin Olive Oil, and our Italian Organic Balsamic Vinegar di Modena. Enjoy! 

May is National BBQ month, it also signals the start of summer & the outdoor cooking season! Easy to prepare Barbecued Beef Tenderloin can be a main course dish or part of a buffet as the meat can be sliced into to smaller pieces & served with other side dishes.  Start with room temperature meat, simple ingredients such as sea salt & freshly cracked pepper, your favorite herbs or spices & Villa Graziella Organic Extra Virgin Olive Oil. The heavy char that comes from the grilling has a delicious taste & crusty finish.  Remember to allow the cooked meat to “rest” for 10-15 minutes before serving, this allows the juices to return to throughout the meat where they retreated during the cooking.

Serves 6-7 as a main course

Ingredients:
1.     1 whole beef tenderloin (5-6 pounds)
2.     3 tablespoons Villa Graziella Organic Extra Virgin Olive Oil
3.     2  tablespoons coarse sea salt
4.     2  tablespoons freshly ground pepper

• Start with room temperature meat & trim some of the excess fat off.

• Rub Villa Graziella Organic Extra Virgin Olive Oil, sea salt & fresh ground pepper to taste.

• Over high heat, sear the tenderloin well on both sides. This should take 10 to 12 minutes per each side.

• Remove the meat from the grill, then remove the grill & push coals to 1 side.

• Replace the grill & place tenderloin back on the grill, over the side with no coals.

• Place the cover on the grill & open the stop vent slightly, approx. 1-2 inches.

• Continue to cook for approx. 25 minutes for rare meat. 30 minutes for medium rare.

• Remove the meat from the grill & allow to rest about 10-15 minutes.

• Serve & enjoy!

No matter what the name - cutlets, paillards or scaloppine, this easy chicken dish is the perfect weeknight dinner go-to; quick, simple & satisfying!  The Italian word scaloppine means thinly sliced meat, the plural of scaloppa-veal chop. Replace traditional bread crumbs with Wondra flour for a crisp & light texture. Flatten the chicken’s surface area so the meat cooks evenly. Remember to heat both the pan & the oil enough to sear the meat.

Serves 2-3

Ingredients:

1. 2 boneless, skinless breast halves, tenderloins removed, pounded ½ inch thin

2. 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

3. 1 clove garlic, minced, discard the thin, horizontal green center or “anima” the heart of the clove that causes bitterness

4. 1 cup dry white wine

5. 1 cup of chicken broth

6. 4 thin lemon slices

7. 2 tablespoons chopped parsley

8. 1 tablespoon of unsalted butter

9. ¼ cup Wondra flour

10. ½ tsp. coarse sea salt

11. ½ tsp. freshly ground pepper

• Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add minced garlic; cook approx. 1 minute until fragrant but not brown.

• Pour in white wine; add lemon slices, increase heat & simmer approx. 5 minutes until reduced by half.

• Pour in chicken broth; simmer approx. 5 minutes until reduced by half. Add 1/8 teaspoon sea salt, add butter until melted. Remove from the heat.

• Season the Wondra flour with remaining sea salt & ground pepper. Dredge the chicken with the flour. Warm 1 tablespoon oil in a nonstick skillet over medium-high heat. Add the chicken & cook thoroughly until no longer pink, approx. 3 to 4 minutes per side.

• Plate chicken, spoon over with the sauce and lemon slices. Garnish with fresh parsley. Serve & enjoy!

Asparagi al Forno-Oven roasted asparagus

Originating from Greek meaning “sprout” or “shoot” wild asparagus was popular with the Ancient Greeks while the Romans were the first to cultivate it. Considered a delicacy & coveted for its supposed medicinal benefits in Europe & the U.K., asparagus found its way to the Americas via the early settlers. 

We eagerly anticipate spring when asparagus returns! Look for dark green asparagus with a purple tinge, firm stalks & tightly closed tips. Oven-roasting asparagus highlights its unique herbaceous flavor, serve as a side dish or savor alone. Serves 4-6.

Ingredients:

• 1.70 lbs. fresh asparagus

• ¼ cup Villa Graziella Organic Extra Virgin Olive Oil

• 1 ½ tsp. coarse sea salt

• 3 tsp grated Parmesan cheese

• Fresh ground black pepper added to taste

Steps:

1. Preheat oven to 450F

2. Snap off the fibrous, woody bottom part of each stalk, it will break off naturally where it is tough.

3. Place in a single layer in a large roasting pan or wide cookie sheet, coat evenly with oil & sea salt.

4. Roast turning asparagus occasionally for approx. 15 minutes.

5. Sprinkle with Parmesan cheese return to oven for 5 minutes or until golden brown & tender in the middle. Do not overcook.

6. Add fresh pepper to taste.

7. Serve & enjoy!

Another of winter’s gifts, cauliflower is an excellent source of vitamins C, B6 & K. For an easy & delicious side dish, bake cauliflower florets with orange or yellow peppers prepared with Villa Graziella Organic Extra Virgin Olive Oil & Villa Graziella Organic Balsamic Vinegar. The peppers offer a sweet & tangy balance to the cauliflower’s intense flavor.

6 Servings

Ingredients
2 pounds cauliflower (1 firm head), washed, trimmed and cut into small florets (approx. 8 cups)
4 orange or yellow ripe peppers washed, trimmed, seeded and cut into thin strips (approx. 2 ½ cups)
2 cloves of fresh garlic, chopped, green center removed (approx. 3 teaspoons)
¼ cup of Villa Graziella Organic Extra Virgin Olive Oil
1 ½ Tablespoons of Villa Graziella Organic Argento Balsamic Vinegar
1 ½ Teaspoons coarse sea salt
1 Teaspoon ground pepper
¼ Teaspoon crushed red pepper

Preheat oven to 400◦F
Place cauliflower florets & sliced peppers on a baking sheet
Add olive oil
Add chopped garlic, sea salt, ground pepper & crushed red pepper
Mix ingredients with hands & arrange on a baking sheet in a single layer
Bake for 30 minutes, until golden & tender
Toss once during roasting with balsamic vinegar
Remove from the oven & toss again
Serve immediately & enjoy!

Part of winter’s bounty of fruit, oranges pair perfectly with Villa Graziella Organic, extra virgin olive oil to make a moist, delicious, fruit flavored and guilt free dessert. Easy to make, enjoy it after dinner, while it tastes even better the next day at breakfast or as a snack.

8 Servings

Ingredients:
1/3 Cup Villa Graziella Organic Extra Virgin Olive Oil
1 ¼  Cups all-purpose flour, plus more to dust the cake pan
2 Eggs room temperature
Juice (pulp included) and zest of 1 orange (approx. 3 tablespoons of juice, 1 tablespoon zest). Add additional orange juice & zest for extra flavor if desired. Reserve a few extra slices for garnish-optional.
¾ Cup of turbinado sugar  (Sugar In The Raw)
1 ½ Teaspoons sea salt
1 Teaspoon vanilla extract
½ Teaspoon baking soda
½ Teaspoon salt
Unsalted butter to grease baking pan
Confectioners’ sugar for dusting
1 sprig of fresh mint optional

1. Preheat oven to 350◦F

2. Grease and flour a 9-inch round pan

3. Mix together sugar, eggs in a medium bowl with a hand mixer on medium speed until thoroughly blended

4. Drizzle in olive oil and vanilla, mix until a smooth batter

5. Add orange juice and zest, mix well

6. Sift together flour, baking powder, baking soda and salt in another medium bowl

7. Add the flour mixture in small increments to the wet batter and mix on low to blend

8. Pour batter into prepared cake pan

9. Bake 25 to 30 minutes

10. Let cake cool, dust with confectioners’ sugar, add orange slices & mint for garnish

11. Serve and enjoy! Cover securely to prevent from drying out.

No matter who you want to win at this year’s BIG GAME, enjoy this tasty and healthy vegetable dip. Easy to make ahead, our savory dip pairs perfectly with carrot, celery, green & red pepper or zucchini sticks. You can also serve with bread sticks or toasted pita triangles.

Makes 2 ½ cups

Ingredients
½ Cup of Villa Graziella Organic Extra Virgin Olive Oil
1 ½ Tablespoons of Villa Graziella Organic Balsamic Vinegar
1 Large ripe avocado, peeled, pitted and quartered
8 oz. Cream cheese, low fat or non-fat cream cheese can also be used
1-2 Garlic gloves minced
2 Tablespoons minced green onion or scallion, discarding green tops and stringy roots
2 Tablespoons minced fresh parsley
1 Tablespoon Dijon style mustard
1 ½ Tablespoons fresh lemon juice
1 Teaspoon sea salt
1 Teaspoon fresh ground pepper
1 Pinch of sugar

1. Place Dijon mustard, vinegar, lemon juice, garlic, sea salt, pepper and sugar in a blender or food processor, blend until fully mixed.

2. Slowly add olive oil in a fine stream into the mixture, allowing it to fully blend & soften.

3. Add avocado, cream cheese, green onion and parsley to mixture, continue to blend, allowing it to emulsify until smooth and creamy.

4. Taste and adjust seasonings.

5. Serve chilled in shot glasses with assorted vegetable sticks & enjoy!

Olive oil is a key ingredient in a good marinade?

Olive oil “conditions” while it seasons and moistens meat or fish, without removing essential juices or aromas, which vinegar and wine can do. Olive oil enhances the flavors of herbs and spices in a marinade so that cooked meat or fish is savory, succulent & delicious.

Add Villa Graziella Organic Extra Virgin Olive Oil to fresh ground pepper, sea salt and your favorite fresh or dried herbs for an easy, healthy and tasty marinade before broiling, grilling or roasting chicken, fish or meat. 

Named Brussels Sprouts because they were first cultivated in Brussels, Belgium in the 18th century, they are part of the Brassica family of vegetables. Like miniature cabbages, Brussels Sprouts are small in size but big in nutrition as a rich source of protein, fiber, vitamins, minerals and antioxidants.

One of winter’s gifts, don’t enjoy Brussels Sprouts just at Thanksgiving dinner. For a delicious and healthy side dish, serve roasted Brussels Sprouts prepared with Villa Graziella Organic Extra Virgin Olive Oil and Villa Graziella Organic Balsamic Vinegar for an intense, caramelized flavor.

6 Servings

Ingredients
1 ½ pounds firm Brussel Sprouts, washed, trimmed and cut in halves
4 oz. of pancetta or turkey bacon, cut into 1/2 inch pieces
¼ cup of Villa Graziella Organic Extra Virgin Olive Oil
1 ½ Tablespoons of Villa Graziella Organic Balsamic Vinegar
1 ½ Teaspoons sea salt
½ Teaspoon ground pepper 

1. Preheat oven to 400◦F

2. Place halved Brussels Sprouts in a baking sheet, add the loose leaves for extra crispiness

3. Add pancetta or turkey bacon pieces

4. Add olive oil

5. Add sea salt & pepper

6. Mix ingredients with hands and arrange on baking sheet in a single layer

7. Roast for 20-30 minutes, until browned & tender, when pancetta or turkey bacon is cooked

8. Toss once during roasting

9. Remove from the oven, drizzle with balsamic vinegar and toss again

10. Serve immediately & enjoy!

Because delicious tasting food can also be healthy for you, why use a store bought salad dressing when you can enjoy a tasty homemade vinaigrette that is also good for you? Try this easy to make, versatile vinaigrette recipe.

Ingredients

• 1/4 cup Villa Graziella Organic Balsamic Vinegar

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 3/4 cup Villa Graziella Organic Extra Virgin Olive Oil

• Your favorite lettuce, salad mix or seasonal greens such as kale or Swiss chard

• Your favorite seasonal vegetables such as cherry tomatoes, chopped artichokes, carrots, celery & fresh fennel. Thinly sliced cucumbers or red onions. Add avocados, walnuts or crumbled Blue, Feta, or Gorgonzola cheese for garnish.

Directions

• Beat the vinegar in a bowl with the salt and pepper until the salt dissolves.

• Add in the oil a bit at a time, whisking constantly.

• Or place the vinegar, salt & pepper and oil in a screw-top jar and shake to combine.

• Taste and adjust the seasonings, makes approx. 1 cup.

• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with crumbled cheese, serve & enjoy immediately.

• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.