Are you always rushing out the door on your way to school or work? These oatmeal cups are the perfect healthy snack to grab while you are on the go.

BONUS: we used our Villa Graziella Organic extra virgin olive oil instead of butter so they are healthy too! 

Ingredients:
-2 eggs
-1/4 cup Villa Graziella Organic extra virgin olive oil
-1 cup brown sugar
-1/2 cup applesauce
-1 1/2 cup milk
-2 tsp vanilla extract
-1/2 tsp salt
-1 tbsp cinnamon
-3 cups oats
-2 tsp baking powder
-Toppings (chocolate chips, dried fruit, white chocolate, etc.) 

Directions:
-Preheat oven to 350 degrees & line muffin pan with liners
-Whisk ingredients together starting with egg, sugar, and olive oil
-Add applesauce, milk, vanilla, salt, and cinnamon, then oats and baking powder & toppings
-Bake for 30 minutes 

Enjoy!

Gazpacho hails from the southern region of Andalusia, Spain as a tasty amalgamation from the influences of ancient Arab, Greek, Moorish & Roman civilizations. Over the centuries the soup has evolved from a blend of stale bread, olive oil, vinegar & almonds to a tomato & vegetable based soup served cold.  

This week we’re celebrating National I Love Food Day with a refreshing Gazpacho inspired by chef, restaurateur & author Seamus Mullen. Our version is made with vine ripe tomatoes, Villa Graziella Organic extra virgin olive oil & Villa Graziella Organic balsamic vinegar.  Easy to prepare & can be made in advance, this healthy & delicious soup celebrates the bounty of plentiful seasonal tomatoes, parsley & a bit of minced avocado.

Serves 4

Ingredients: 

·       1/2 cup Villa Graziella Organic Extra Virgin Olive Oil + some for garnish

·       2 tablespoons Villa Graziella Organic Silver label Balsamic Vinegar

·       1 tablespoon Villa Graziella Organic Gold label Balsamic Vinegar

·       ½ red bell pepper, coarsely chopped

·       ½ cucumber-peeled, seeded & coarsely chopped

·       ¼ cup loosely packed parsley

·       1 garlic clove minced

·       ½ avocado minced

·       Sea salt & cracked black pepper to taste

Directions:

1.     Combine tomato, bell pepper, cucumber, garlic, silver balsamic vinegar in a large mixing bowl.

2.     Cover & refrigerate overnight

3.      Next day, place serving bowls in the refrigerator to chill 30-45 minutes.

4. In a blender or food processor, puree marinated vegetables until smooth.

5.     Slowly drizzle in the olive oil with while running the blender or food processor mixing the ingredients.

6.     Season with to taste with salt & pepper.

6.     Serve in chilled bowls garnish with minced avocado, drizzle with gold balsamic vinegar on each bowl.

7.     Then drizzle with olive oil to taste.

9.     Enjoy with your favorite Villa Graziella wine.

10.     ¡Buen Provecho!

N.B.  Per Super Chef Seamus Mullen, avoid storing tomatoes in the refrigerator, the cold air dries out the moisture i.e. taste.  Store Gazpacho in a covered container for up to 1 week in the refrigerator

August is National Panini Month! What separates a panini from just a “normal” sandwich? The grilling! Grilling or toasting bread is the hallmark of panini! Perfect panini by brushing Villa Graziella Organic, Extra Virgin Olive Oil on top & the flip side of bread for extra crunch!  Use your favorite meats, cheeses, veggies & brush Villa Graziella Organic Aged Balsamic Vinegar for added flavor. Healthy & delicious!

Makes 4 sandwiches

Ingredients:

• ½ cup Villa Graziella Organic Extra Virgin Olive Oil plus extra to flavor

• ¼ cup Villa Graziella Aged Balsamic Vinegar di Modena

• 4 Italian ciabatta or country bread rolls split

• 8 slices of fresh Italian Mortadella or slices of your favorite capicola, ham, salami or turkey

• 8 slices of Smoked Provolone cheese or your favorite slices of American, Cheddar, Gruyere, Havarti, Monterey Jack or Swiss cheese

• Fresh ground pepper

Directions:

• Brush grill or panini machine with 1 teaspoon of olive oil, heat to medium heat

• Brush olive oil along the inside center of each roll with ½ tablespoon olive oil

• Turn over & repeat the process on the other side of the bread with ½ tablespoon of oil

• Assemble sandwiches starting with meat, followed by the cheese, brush ingredients evenly with ½ tablespoon of vinegar

• Season with pepper.

• Cook 5 to 7 minutes.

• If using a frying pan, press sandwich down with a lid & cook sandwiches approx. 3-4 minutes on each side or until bread is fully toasted

• Serve & enjoy!

Useful Panini Tips

• Use 1 or 2 day old bread instead of fresh baked bread as it will hold up ingredients better & grills evenly

• Cut bread with a straight edged knife not a serrated one to ensure a smooth separation for cooked panini

• For a crustier, toasty panini without burning, cook on lower heat for longer time, instead of a higher heat

• Avoid mushy panini by adding the greens after grilling. Add Arugula, basil, cilantro, lettuce or spinach leaves, red onions or ripe tomatoes & insert right before serving for a soggy free sandwich.

• If using bulkier or “wet” fillings such as avocado chunks, roast beef or tuna fish place ingredients in the middle of the bread

August 10th is the feast of Saint Lawrence, the patron saint of chefs & cooks.  Celebrate Saint Lawrence with an orzo summer salad using Villa Graziella Organic Extra Virgin Olive Oil, Villa Graziella 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. 

Ingredients: 

1. 1/4 cup Villa Graziella Organic Extra Virgin Olive Oil

2. 1 tablespoon Villa Graziella Organic Aged Balsamic Vinegar

3. 12 ounces, Orzo pasta-cooked according to directions, drained & cooled.

4. 2 cups cherry or yellow grape tomatoes sliced in half

5. 1 cup drained & rinsed garbanzo beans (chickpeas)

6. 1 cup Feta cheese crumbled

7. 1 cup Kalamata olives, pitted & halved

8. 1/2 red onion diced

9. 1 teaspoon fresh lemon juice

10. 1 clove fresh garlic finely minced

11. 1/2 cup fresh parsley minced

12. Sea salt & cracked pepper to taste

Directions:

• Whisk olive oil, lemon juice & garlic in a bowl until thoroughly blended, set dressing aside

• Place cooled orzo in a large mixing bowl

• Add sliced olives, red onion, tomatoes & garbanzo beans to a mixing bowl

• Pour dressing over ingredients & mix thoroughly

• Add salt & pepper to taste

• Cover & refrigerate at least 1 hour before serving, or overnight

• Top with crumbled feta cheese, balsamic vinegar & minced parsley stir, serve & enjoy!

• N.B. Sliced cucumber can also be added right before serving to avoid soggy veggies.

Happy National Picnic Month! Celebrate with this 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 Graziella Organic Extra Virgin Olive Oil. It can be served warm or at room temperature.

Ingredients: 

• 1/3 cup Villa Graziella 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:

• Combine basil leaves, parsley, pine nuts & garlic in a blender or food processor.

• Pulse a few times to roughly chop ingredients.

• Add cheese, lemon juice, sea salt & red pepper flakes.

• Blend for a 2 minutes or until ingredients are thoroughly mixed.

• Run the blender or food processor while pouring in olive oil & mix.

• Store in a covered container for up to 1 week in the refrigerator or a cool dark place (if it lasts that long).

• N.B. The Perfect Picnic Pesto can also be made with a mortar & pestle by roughly chopping all ingredients & crushing in a circular motion.

July is National Macaroni month!  This recipe is the creation of one of our favorite people; dear friend & talented home chef Karen Forte.  Together with her husband Steve, the Forte’s are generous, genuine & gracious hosts creating healthy & delicious food for family & friends no matter where the Forte family reside;  Florence, Mumbai, New York, Olbia or Paris. 

Always versatile pasta can be enjoyed even in warm weather using in season vegetables & fresh herbs dressed with Villa Graziella Organic Extra Virgin Olive Oil. Karen prepared this dish on a torrid July day while we were visiting them in Sardinia.  Healthy ingredients & delicious flavors made this the perfect lunch after a morning on the beach.  Great memories together with wonderful friends make this a special dish.  Buon Appetito! 

Serves 4 people

Ingredients:
1.     14 ounces farfalle (bow tie), penne or  twist pasta
2.     5 ounces tuna packed in water & drained
3.     7 ounces zucchini, firm, sliced in thin rounds
4.     5 tablespoons Villa Graziella Organic Extra Virgin Olive Oil plus extra to flavor
5.     1 large ripe tomato, cut in chunks
6.     1 medium yellow onion or 1 scallion sliced thin
7.     1 bunch fresh  parsley, finely chopped
8.     Sea salt & fresh ground pepper

Directions:
1.     Sauté sliced onion with olive oil, add sliced zucchini, salt & pepper.
2.     Cook until onion is translucent & zucchini rounds begin to brown.
3.     Add the tomatoes & drained tuned to the mixture, simmer over a very low heat until most of the liquid is absorbed. Cover & set aside.
4.     Bring a large pot of water to a boil over high heat, add handful of coarse sea salt (kosher salt fine too).
5.      Add the pasta & cook according to directions or until tender but still firm to the bite, stirring occasionally.
6.     Drain pasta, add the sauce, drizzle olive oil, add parsley & blend. Taste & adjust olive oil & seasonings. 
7.     Can be made up to 5 hours ahead, cover & chill.
​8.     Bring to room temperature, serve & enjoy!

Independence Day was also National BBQ day! We were so busy participating at the Wilmette French Market then grilling our organic farm stand veggies & freshly baked pita bread, we never posted this easy to make grilled Mediterranean vegetable spread! 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

Ingredients:
1.     ½ cup Villa Graziella Organic Extra Virgin Olive Oil plus extra to flavor
2.     ½ cup Villa Graziella 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

• Brush peppers lightly with Villa Graziella 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 Graziella 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 Graziella 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 Graziella Organic Extra Virgin Olive Oil, Villa Graziella Organic Aged Balsamic Vinegar & oregano.

• Mix well, cover & chill for 5 hours to overnight.

• Bring to room temperature, serve & enjoy!

Celebrate International Vegetable Month with these delicious grilled veggies!

INGREDIENTS
For 1 Cup Marinade
• 2/3 cup Villa Graziella Organic olive oil
• 1⁄3 cup Villa Graziella Organic balsamic vinegar
• 1⁄4 cup finely minced onion 
• 1 tablespoon chopped fresh basil 
• 1 teaspoon minced garlic 
• 1⁄2 teaspoon sea salt 
• 1⁄4 teaspoon fresh cracked pepper

DIRECTIONS
1. Use fresh, seasonal vegetables such as red, yellow, orange peppers, mushrooms, zucchini or Vidalia onions
3. Combine all ingredients & mix well, place in bowl & cover well or place in a large zip lock bag
4. Marinade cut up/sliced vegetables for 3 to 4 hours in refrigerator. 
5. Prepare grill, maintain medium heat
8. Brush marinade onto vegetables periodically during grilling time
9. Grill until tender but not mushy

Buon Appetito!

Grilled peaches are the perfect addition to your summer BBQ!

Serves 2

Ingredients (organic where possible):
2 ripe peaches
1/3 cup goat cheese
1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil
1/2 tablespoon Villa Graziella Organic Balsamic Vinegar of Modena
Salt & Pepper to taste

1. Cut both peaches in half, removing the stone
2. Coat flesh side of peach with olive oil, salt & pepper
3. Place the peaches, flesh side down on a hot grill for 90 seconds. Flip peaches for an additional 15 seconds.
4. To serve, dress the grilled peaches with goat cheese and balsamic vinegar

Buon Appetito!

Celebrate National Salad Month with this homemade balsamic vinaigrette using Villa Graziella Organic Extra Virgin Olive Oil and Villa Graziella Organic Balsamic Vinegar di Modena. ENJOY!