Chicken sausage, fiber rich cannellini beans & vitamin packed fresh kale make this a deliciously, hearty, cold weather dish. We tweaked the amateur gourmet recipe adding Villa Gabriella Organic 8 year aged Balsamic Vinegar for a flavorful finish. 

Serves 4-6

Simple Ingredients

• 1 ½ pounds organic chicken sausage about 8 links
• 1 ½ pounds fresh kale
• 1 15 ounce can of cannellini beans drained
• ¼ cup Villa Gabriella Organic Extra Virgin Olio Nuovo olive oil, plus extra to flavor
• 3 tablespoons Villa Gabriella Organic 8 year aged Balsamic Vinegar, plus extra to flavor
• 1 ½ cups chopped onion
• 1 ½ cups chopped celery
• 1 ½ cups chopped or shredded carrots
• ½ cup water or chicken stock
• 3 garlic gloves peeled & chopped removing the green inner center
• Sea salt & cracked pepper 

Easy Directions

1. Remove the thick stems from kale, chop coarsely, wash, dry & set aside.
2. Cut sausage links into thick rings, cook in olive oil in a large pan or skillet. Brown on both sides for about 8-10 minutes.  
3. Remove sausages from pan & set aside. 
4. Add onions, carrots & celery to pan, lower heat & cook through until onion is golden brown. 
5. Add garlic to pan & cook for about 2 minutes over low heat.
6. Add drained cannellini beans & kale with ½ cup of water to pan, season with salt & pepper.
7. Cover pan, cook over medium heat until kale is wilted & beans are tender about 10 minutes.
8. Add sausage back to pan sprinkle with vinegar & cook uncovered, tossing gently about 3-4 minutes. 
9. Season with salt & pepper to taste
10. Serve & enjoy with Villa Graziella artisan crafted wine made with organic grapes.

www.amateurgourmet.com

Tried, Tasted & True!

At Villa Gabriella 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 Gabriella 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 GABRIELLA

clientservice@villagabriellallc.com

December is National Comfort Food month! As winter weather sets in we like enjoy a heart-warming soup. Our version comes from the north-eastern Italian regions of Friuli-Venezia Giulia & nearby Trentino Alto Adige. Fall vegetables, pearl barley, farro (spelt), red lentils & our Thanksgiving turkey make for a flavorful, fortified, nutrient rich meal. Drizzled Villa Gabriella organic extra virgin olive oil is the perfect finish for a healthy & delicious soup.

Serves 4

Easy Ingredients: 

• 1/2 cup Villa Gabriella Organic Extra Virgin Olive Oil +  2 tablespoons
• 1 ½ cups of dried pearl barley or other legumes such as spelt, red lentils or split peas
• 1 cup cooked chicken, turkey, pancetta, country or boiled ham cut into cubes
• 1 cup unsalted chicken broth
• 1 medium potato peeled & diced
• 2 carrots peeled & diced
• 1 full rib of celery diced
• 1 onion chopped
• 1 parsnip chopped (optional)
• 1/2 teaspoon each dried rosemary, sage & thyme
• Sea salt
• Cracked ground black or white pepper
• Optional 2-3 tablespoons of freshly grated Parmigiano Reggiano cheese

Simple Directions:

1. Place the legumes in a soup pot, add water to cover ingredients by approx. 3 inches.
2. Cover & bring water to a slow, steady simmer & cook approx. 1 hour or until legumes are tender but not too soft.
3. As legumes cook, heat oil in a medium pan or skillet, add celery, onion & sauté until both are soft & golden, not brown & set aside.
4. When legumes are done, add onion, celery, potato, carrot, broth, cooked meat, rosemary, sage, thyme, salt & pepper.
5. If mixture is too dense, add more broth or water.
6. Simmer, uncovered over a low flame, approx.  30-45 minutes, stirring occasionally.
7. Season to taste with salt & pepper
8. Drizzle 2 table spoons of olive oil or to taste
9. Add grated cheese right before serving
10. Serve & enjoy!

*N.B. Soup can be made 1 or 2 days in advance, store in a covered container up to 1 week in the refrigerator

Tried, Tasted & True!

At Villa Gabriella 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 Gabriella 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 GABRIELLA

clientservice@villagabriellallc.com

Salmon is a great way to get your omega-3 fatty acids, and can be cooked so many ways! We cooked it in the oven with cracked pepper, sea salt, and drizzled it with our Organic Extra Virgin Olive Oil. Finish it off with a squeeze of fresh lemon juice!

Ingredients 

• Wild salmon
• Cracked pepper
• Sea salt 
• 1 tablespoon of Villa Gabriella Organic Extra Virgin Olive Oil

Directions

1. Preheat oven to 425 degrees F. 
2. Line baking sheet with parchment paper 
3. Place salmon on parchment paper & sprinkle cracked pepper and sea salt
4. Drizzle Villa Gabriella Organic Extra Virgin Olive Oil 
5. Place on second rack of oven and cook for 20 minutes 
6. Squeeze fresh lemon & enjoy! 

Tried, Tasted & True!

At Villa Gabriella 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 Gabriella 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 GABRIELLA

clientservice@villagabriellallc.com

Prepping for the big Thanksgiving dinner and looking for that last side dish?? Fear no more, we have you covered with this easy and delicious grilled asparagus. With less than 5 ingredients, it only takes 10 minutes from start to finish!  

Ingredients  

• 1 lb asparagus  
• 2 tbsp Villa Gabriella Organic Extra Virgin Olive Oil  
• Kosher salt  
• Fresh cracked pepper  
• Lemon slices (if desired)  

Directions 

1. While your grill is preheating, drizzle olive oil, salt, and pepper over asparagus  
2. Lay asparagus horizontally on grill  
3. Cook for 5-8 minutes, turning occasionally  
4. Squeeze fresh lemon & serve immediately

Happy Thanksgiving, from our family to yours! 

Tried, Tasted & True!

At Villa Gabriella 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 Gabriella 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 GABRIELLA

clientservice@villagabriellallc.com

Cauliflower is a great substitution for a starch, and a great way to get an extra serving of vegetables! It is such a versatile vegetable, and can be fun to experiment with. This easy cauliflower rice recipe will be go-to recipe in your kitchen! 

There are a few ways to make cauliflower rice. You can either use a box cheese grater, with medium sized holes, a food processor with an "S" shaped blade to blitz into small pieces, or buy Trader Joe's pre-shaved cauliflower "rice." To prevent your dish from becoming soggy, I like to press the rice in a large paper towel prior to cooking, to remove any excess moisture. 

Once you have your cauliflower rice ready, it is easy to cook! Simply sauté in a large skillet over medium heat in 1 Tbsp of Villa Gabriella Organic Extra Virgin Olive Oil. Cover so the cauliflower steams and becomes tender. Cook for a total of 5-8 minutes, stirring occasionally. Then season as desired (salt, pepper, garlic powder, soy sauce, etc.) 

Tried, Tasted & True!

At Villa Gabriella 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 Gabriella 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 GABRIELLA

clientservice@villagabriellallc.com

We are a little late celebrating National Pumpkin Day, but that doesn't mean we can't enjoy these healthy pumpkin muffins. Did you know pumpkin has been found to lower blood pressure, protect your heart, boost vision, make you feel fuller, and help your sleep?? These pumpkin and olive oil muffins are delicious, and healthy (always a bonus)! These little muffins are made with whole wheat flour too, which makes them light and fluffy. They are delicious with almond butter spread on top to add a little protein. 

Ingredients

• ⅓ cup Villa Gabriella Organic extra-virgin olive oil
• ½ cup honey
• 2 eggs, at room temperature
• 1 cup pumpkin purée
• ¼ cup milk of choice (I used almond milk)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon, plus more for sprinkling on top
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon pumpkin pie spice, allspice, or cloves 
• 1¾ cups whole wheat pastry flour or regular whole wheat flour
• ⅓ cup old-fashioned oats, plus more for sprinkling on top

Directions

1. Preheat oven to 325 degrees Fahrenheit & fill muffin-tin with muffin cups.
2. In a large bowl, beat the oil and honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
4. Divide the batter evenly between the twelve muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack. Enjoy muffins as is or with a spread of nut butter or regular butter

Tried, Tasted & True!

At Villa Gabriella 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 Gabriella 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 GABRIELLA

clientservice@villagabriellallc.com

Recipe source: http://cookieandkate.com/2014/healthy-maple-pumpkin-muffins/

Lavender...not only for spring! As Fall is upon us and the Holidays are right around the corner, Samantha introduces us to something non-traditional for your Thanksgiving table. This olive oil and lavender cake will leave a lasting impression on your guests! 

Ingredients

For the Citrus Olive Oil Cake

• Butter or nonstick cooking spray, for the pans
• 2 1/4 cups (280 g) all-purpose flour, plus more for the pans
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 3/4 cup (180 ml) Villa Gabriella Organic Extra Virgin Olive Oil
• 1 1/2 cups (300 g) granulated sugar
• 1 tablespoon finely grated lemon zest
• 3 large eggs 
• 3/4 cup (180 ml) buttermilk 

For the Lavender Simple Syrup 

• 1/2 cup (100 g) granulated sugar 
• 1 1/2 teaspoons dried culinary lavender 

Whipped Cream

• 1 1/2 cups heavy cream
• 2 tablespoons sugar 
• 2 tablespoons powdered sugar 

Make the Citrus Olive Oil Cake

1. Preheat the oven to 350 degrees F. Grease and flour two 8-inch cake pans and set aside.
2. Sift together the flour, baking powder, baking soda, salt, and cardamom and set aside. 
3. In the bowl of a stand mixer fitted with the paddle attachment, mix the oil, sugar, and lemon zest on medium speed until combined. Turn the mixer to medium-low and add the eggs one at a time. Stop the mixer and scrape down the bowl. 
4. Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix on medium for no more than 30 seconds after the last streaks of the dry ingredients are combined. 
5. Evenly divide the batter between the prepared pans. Bake for 24-26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.

Make the Lavender Simple Syrup 

1. Place 1/2 cup (120 ml) water and the sugar in a saucepan over medium-high heat and bring them to a boil. Reduce the heat to low and add the lavender. Simmer until the mixture is reduced and syrup-like, 8 to 10 minutes. Remove from the heat and let steep until cool. Strain the syrup through a fine-mesh sieve set over a bowl and discard the lavender. 

Make the Whipped Cream 

1. Transfer the cream to the bowl of a stand mixer fitted with the whisk attachment and whisk it on medium speech until it starts to thicken. Add the sugar and whisk on high until it holds medium peaks. For best results, store the whipped cream in the refrigerator until ready to use and assemble the cake just before serving. 

Assemble the Cake 

1. Once the cakes have completely cooled, generously brush each layer with the simple syrup. Choose which layer will be at the bottom and place it on a cake plate or serving dish. Spread on half of the lavender cream and top it with the next layer of cake. Use an offset spatula to create a rustic finish on top of the cake with the remaining lavender cream. 

For more inspiring recipes, follow @samlovescheese on Instagram! 

Recipe source: "Layered" by Tessa Huff. 

Did you know pasta may not have originated in China? Archeologists claim ground cereal & grains appeared before Marco Polo’s travels to China in the late 1200’s. Food historians state the ancient Etruscan civilization in Italy added water to barley, flour & wheat combinations then cooked the mixture for food. Today pasta is a global favorite from Asia to Argentina to Africa.

We’re celebrating International Pasta Day with our healthy & delicious chicken pasta using both our Villa Gabriella Organic organic, extra virgin olive oil & organic 8 year aged balsamic vinegar di Modena. We’re enjoying it with our Villa Graziella artisan crafted Rosso Toscano IGT red wine, made with organic grapes. Bright fruity notes pair perfectly with zesty Roma tomatoes & protein rich chicken breast. Buon appetito!  

Ingredients

• 4 (4oz each) boneless, skinless chicken breasts 
• 10 basil, fresh leaves
• 4 garlic gloves
• 6 Roma tomatoes
• 1/4 cup Villa Gabriella Organic balsamic vinegar *The original recipe called for 1/2 cup of balsamic vinegar, but we found that 1/4 cup is better & not quite as strong
• 1/2 cup tomato sauce
• 1 lb bow tie pasta
• 1/8 tsp pepper, fresh ground
• 1/4 tsp salt
• 1/2 tbsp sugar
• 5 tbsp Villa Gabriella Organic Extra Virgin Olive Oil

Directions

1. Prepare pasta according to directions on package
2. Season chicken with salt & pepper 
3. Heat 1 tablespoon of Villa Gabriella Extra Virgin Olive Oil in a nonstick skillet; add cubed chicken and cook for 8 minutes. Set aside. 
4. Dice tomatoes, save juices in a small bowl
5. Combine tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper & half of the minced garlic; set aside. 
6. Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat
7. Add remaining garlic and sauce for about 20 seconds
8. Increase heat to medium high and stir in previously prepared tomato salad 
9. Add tomato sauce to pan, bring to a boil 
10. Add prepared pasta to sauce pan and toss around until coated. Set aside. 
11. In a small pan, bring to a boil Villa Gabriella Organic balsamic vinegar and sugar. Reduce heat to a simmer and continue to cook until sauce turns to a thick syrup. Remove from heat and add to prepared pasta. 
12. Add prepared chicken & parmesan cheese to pasta 

Tried, Tasted & True!

At Villa Gabriella 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 Gabriella 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 GABRIELLA

clientservice@villagabriellallc.com

Once you learn how to make this balsamic glaze, you are going to want to put it on everything! Drizzle your leftovers on salads, strawberries, prosciutto and cantaloupe, vanilla ice cream...the opportunities are endless! 

Ingredients
Balsamic Glaze (Yields approximately 1/2 cup) 
1 cup of Villa Gabriella Organic Balsamic Vinegar di Modena
1 tablespoon sugar
A pinch of salt
Bruschetta sandwiches
Villa Gabriella Organic Extra Virgin Olive Oil
Prosciutto
Fresh mozzarella
Basil
Pistachios (if desired) 
Tomatoes
Sea salt & pepper

Directions

• Pour 1 cup of Villa Gabriella Organic Balsamic Vinegar di Modena into a saucepan with sugar and pinch of salt. Bring to a simmer, stirring occasionally for 20 minutes or until mixture decreases by almost half and becomes syrupy. 
• While waiting for mixture, preheat oven to 400 degrees F. 
• Brush Villa Gabriella Organic Extra Virgin Olive Oil on both sides of sliced bread. 
• Place in oven for 6 minutes, flip over, then place in oven for another 6 minutes. 
• Start stacking your sandwiches with mozarrella, tomato, prosciutto & basil. Sprinkle with pistachios, sea salt & pepper. 
• Once your balsamic glaze is ready, drizzle on top on your sandwich! 
• Refrigerate glaze in an air tight container up to 1 week (add balsamic vinegar for desired consistency after refrigerated) 

Tried, Tasted & True!

At Villa Gabriella 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 Gabriella 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 GABRIELLA

clientservice@villagabriellallc.com

Deep dish, thin crust, pan, stuffed or square, did you know pizza did not originate from Naples as the legend goes? Historic records from the town of Gaeta, in Lazio Italy indicate the earliest mention of pizza appeared in a rental agreement in AD 997. The Dark Ages document stated tenants were to include 12 pizzas as part of their rent payment on both Christmas & Easter for land where a mill was built.   

What to enjoy with your pizza? Like a marriage made in heaven, pizza & wine are the perfect match! Villa Graziella artisan crafted wine made with organic grapes 2015 Rosso Toscano bright acidity marries well with the rich cheese & ripe tomato sauce for a delicious dinner!

Tried, Tasted & True! At Villa Gabriella 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 Gabriella 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 GABRIELLA
clientservice@villagabriellallc.com