Give, receive & enjoy fresh cornbread this holiday season. We tweaked a recipe using our extra virgin olive oil & fresh rosemary for golden, tender & moist bread with just enough sweetness. Enjoy it with a glass of wine as an appetizer or serve with your holiday lunch or dinner.

Yields approx. 8 slices.

Simple Ingredients:

• 2/3 cup Villa Graziella organic Extra Virgin Olive Oil + more for drizzling

• 2/3 cup of buttermilk

• 1 cup all-purpose flour

• 1 cup yellow corn meal

• 2 large eggs, slightly beaten

• 3 tablespoons organic sugar

• 2 tablespoons of fresh, chopped rosemary plus 2 sprigs for garnish

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon sea salt

Easy Directions:

1. Preheat oven to 425F◦ degrees, arrange rack in the oven to the center.

2. Generously brush a loaf pan with olive oil.

3. Place cornmeal into a large bowl, sift flour with baking soda, salt, sugar & rosemary into bowl.

4. In a second bowl, lightly whisk eggs, add buttermilk, then olive oil to bowl with eggs.

5. Mix on medium speed until combined.

6. Combine dry ingredients into the bowl of wet ingredients, in 2 batches, mix lightly on low speed.

7. Pour batter into a loaf pan, distribute evenly, top with a drizzle of olive oil & 2 rosemary sprigs.

8. Bake until golden brown approx. 25-30 minutes, or if a toothpick inserted into the center comes out clean.

9. Remove from oven & cool approx. 15 minutes, run a knife or spatula around the edges to release. Cool 30 minutes.

10. Slice & serve at room temperature. Enjoy alone with Villa Graziella Bianco Toscano IGT white wine.

Using Villa Graziella Organic Extra Virgin Olive Oil instead of butter, with fresh seasonal Italian plums for a guilt free dessert. Enjoy it for dessert, it tastes even better the next day for breakfast!

9 Servings

Easy Ingredients

1 lb. red or Italian plums (about 6)
3 ounces Villa Graziella Organic extra virgin olive oil, + 1 teaspoon to grease pan
1 ½ cups all-purpose, unbleached flour, + extra to dust the cake pan
¾ cup of turbinado sugar (Sugar in The Raw)
½ cup milk
3 eggs room temperature
1 ½ teaspoon vanilla extract
1 ½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon nutmeg

Simple Directions

1. Preheat oven to 325◦F

2. Grease a 9’’ round or square pan with 1 teaspoon olive oil & flour

3. Cut plums into thin wedges

4. Combine flour, baking powder, salt, nutmeg & sugar, add oil, blend until the mixture resembles coarse meal

5. Combine milk, eggs & vanilla

6. Stir in dry ingredients, mix until moistened

7. Pour into prepared pan

8. Push plums into batter in rows leaving skin side exposed

9. Bake about 60 minutes, until a toothpick inserted in the center comes out clean

10. Let cake cool, serve & enjoy!

TIP: Cover securely to prevent from drying out.

October is National Pasta Month & we’re celebrating with meat & cheese filled life preserver shaped tortellini pasta! Tortellini dates to the early 1660’s region of Emilia Romagna in north central Italy. Legend suggests an infatuated inn keeper spied upon the sleeping Goddess of Love Venere (Venus) through the key hole of the door to her room. So taken with her shapely form, he filled pasta dough he was making with cheese, twisting it around his ring finger to resemble the form of her navel. We tweaked a recipe using Villa Graziella Organic Extra Virgin Olive Oil, cherry tomatoes & kale with boneless chicken breast for a nutritious, flavor packed, week-night dinner. Makes 4 abundant main course servings.

Simple Ingredients

• 1-pound boneless skinless chicken breasts or tenders, cut into 1-inch pieces

• 3 tablespoons Villa Graziella Organic Extra Virgin olive oil, plus extra to flavor

• 20 ounces of fresh or refrigerated tortellini

• 2 cups fresh (or frozen) kale or spinach, washed, dried, cut into pieces, discard the stems

• 3 cups organic chicken broth

• 2 cups cherry tomatoes, halved

• 1/2 cup heavy cream

• 1/4 cup fresh grated Parmesan cheese

• 2 tablespoons flour

• 2 tablespoons chopped, fresh parsley

• 1 1/2 tablespoons unsalted butter

• Sea salt & cracked pepper

Easy Directions

1. Heat olive oil in a large pan or Dutch oven over medium-high heat

2. Add chicken to the pan, season with salt & pepper, cook until browned 5-8 minutes

3. Remove the chicken from the pan; cover to keep warm & set aside

4. Add butter to the pan, melt until foaming, whisk flour, cook for 1 minute

5. Stir in chicken broth, simmer 2-4 minutes or until slightly thickened

6. Add tortellini pasta to the pan, bring to a boil cooking 4 minutes, stirring occasionally

   ensuring tortellini is coated with liquid

7. Stir in cream & parmesan cheese, simmer over medium heat 1-3 minutes

8. Return the chicken back to the pan with kale, cook 2-3 minutes, or until kale is wilted

9. Fold in tomatoes to the tortellini mixture

10. Sprinkle parsley over the top, serve & enjoy!

Tip: Let tortellini stand covered for 2-4 minutes allowing sauce to thicken & flavors to fully blend.

Click here for the inspiration recipe!

We’re celebrating National Dessert Day with a Torta di Ciccolato & Olio Di Oliva recipe from one of our FAVORITE people, Rosa Hanslits of Nicole Taylor Pasta Shop & Back Room Eatery in Broad Ripple, Indianapolis. We swapped butter with a healthier choice using Villa Graziella Organic Extra Virgin Olive for delicious dark chocolate cake! 8 to 10 slices.

Easy Ingredients

• 1/3 cup Villa Gabriella Organic Extra Virgin Olive Oil, + more for the pan

• 2 cups King Arthur™ Unbleached, All-Purpose Flour, + more for dusting

• ¼ cup Dutch-process cocoa powder

• ¼ teaspoon sea salt

• 1/8 teaspoon baking soda

• ½ cup sugar in the raw

• 1 large egg plus 1 egg yolk

• ½ teaspoon vanilla extract

• ½ teaspoon finely grated lemon

• ½ teaspoon finely grated orange zest

For the glaze

• 4 oz. bittersweet chocolate, chopped

• 2 teaspoons honey, plus more for drizzling

• 2 teaspoons extra virgin olive oil

• ½ teaspoon finely grated orange zest

• Large pinch of sea salt

• ½ teaspoon coarse black pepper

Simple Directions

1. Preheat oven to 350°F. Brush a roundpan or Bundt pan with olive oil & dust with flour.

2. Whisk the cocoa powder and ¼ cup hot water in a small bowl, let cool slightly & set aside.

3. Combine flour, salt, baking soda in a bowl.

4. Combine sugar, egg & egg yolk, vanilla & lemon zest, beat on medium high speed until pale & thick, approx. 1 minute.

5. Slowly drizzle in olive oil. Add the cocoa mixture & beat until combined.

6. Reduce the mixer speed to low, add the flour mixture & beat until just incorporated.

7. Bake for 30-35 minutes. Let cool in the pan on a rack.

8. Remove from pan & let cool completely on the rack.

9. Make the glaze, put the chocolate, honey, olive oil, salt in a pan, heat over a medium flame, stirring occasionally.

10. Drizzle over cake, sprinkle sea salt, cracked pepper & orange peel, let cake thoroughly cool before enjoying!

October is National Seafood Month! Enjoy an easy dinner with fresh balsamic glazed salmon fillets. We tweaked a recipe from allrecipes.com for a healthy & delicious dinner! Serves 5 to 6.

Easy Ingredients

• 6 5-ounce-fresh salmon fillets

• 1/3 cup Villa Graziella Organic 8 Year Aged Balsamic Vinegar di Modena

• 3 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil

• 5 teaspoons Dijon mustard

• 3 tablespoons of dry white wine

• 1 tablespoon honey

• 1 tablespoon oregano

• Sea salt & fresh cracked pepper to season

Simple Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil & brush with 1 tablespoon olive oil.

2. In a small saucepan, over medium heat 2 tablespoons of olive oil.

3. Add garlic & cook until soft & golden, approx. 3-5 minutes, do not brown.

4. Add white wine, honey, balsamic vinegar, mustard, salt & pepper.

5. Simmer, uncovered for 5 minutes, until liquid thickens, remove from heat & set aside.

6. Arrange salmon on foil lined baking sheet, skin side down.

7. Brush fillets with balsamic glaze, season with oregano.

8. Bake 10-15 minutes. To check for doneness, insert a knife on an angle into the center of salmon & gently part the meat. If opaque & flakes into small pieces, salmon is cooked.

9. Remove fillets from oven, brush with remaining glaze, season with salt & pepper, allow fillets to “rest” 2-3 minutes & remove skin.

10. Serve & enjoy with Villa Graziella artisan crafted IGT Bianco Toscano white wine made with organic grapes.

Click here for the inspiration recipe!

September 30th is International Extra Virgin Olive Oil Day! Celebrate the ancient, noble, liquid elixir with delicious & easy Bruschetta. The word bruschetta originated from the Italian verb “brusciare” to burn & was considered a working man’s food using day old bread, with 4 simple ingredients; extra virgin olive oil, tomato, basil & parsley. Garlic, cheese & meat were added over the years depending on the season & ingredient availability. No set recipe, we just stayed true to the original; using our Villa Graziella Organic Extra Virgin Olive Oil, fresh tomatoes, quality country style bread, backyard basil & parsley, sea salt & cracked pepper. Prepare ahead & serve at room temperature as a healthy half time snack, delicious appetizer, or side bread for soup & salad.

Serves 6-8 as an appetizer or side condiment

Simple Ingredients

• Fresh, in season, cluster of on the vine, room temperature cherry tomatoes, chopped

• 1 baguette loaf country Italian or French bread, sliced

• 4-5 tablespoons Villa Graziella Organic Extra Virgin Olive Oil, plus extra to flavor

• 1/4 cup fresh basil, chopped

• 1/4 cup fresh parsley, chopped

• Sea salt & cracked pepper (to taste)

Easy Directions

1. Stir together tomatoes, basil, parsley & olive oil in a bowl, set aside.

2. Add salt and pepper to taste, salting at the end, as it tends to break up the tomatoes.

3. Brush both sides of bread with olive oil, place on the grill top or preheated in an oven at 300°F.

4. Turn slices over when brown, heat other side.

5. Remove from heat, spoon tomato mixture on to bread.

6. Serve & enjoy with Villa Graziella artisan crafted wine made with organic grapes.

Native to the Spanish coastal regions of Alicante, Málaga & Valencia, Marcona almonds are referred to as La Reina de las Almendras (the queen of almonds). Skinless with a delicate, fine texture & slightly sweet flavor, the prized trees bloom early in the year making them susceptible to spring frosts. Our friends Joyce & Sue shared a recipe for Marcona almonds, we tweaked by adding fresh rosemary, sage & sea salt for a delicious & healthy snack rich in oleic acid & mono-unsaturated oils. Serves 8-10 as tapas or a snack

Simple Ingredients:

• 1 pound of roasted, salted Marcona Almonds
• 2 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil
• 2 tablespoons of fresh herbs such as rosemary, sage & thyme
• 2 teaspoons of sea salt
  

Easy Instructions:

1. Preheat oven to 350◦ degrees
2. Arrange almonds on a baking or cookie sheet
3. Add Villa Graziella Organic Extra Virgin Oil & toss
4. Add herbs & toss
5. Spread almonds evenly on a parchment lined cookie sheet
6. Roast for 8 minutes; remove from the oven & turn.
7. Repeat process 10 – 15 minutes or until lightly toasted, careful to not overcook & burn
8. Sprinkle with sea salt & toss
9. Remove from cookie sheet & place on paper towel lined platter to drain any excess oil
10. Serve warm or at room temperature, enjoy with Villa Graziella Organic wine. ¡Buen provecho!

*Helpful tip: refrigerate & store in an airtight container up to 6 weeks*

Click here for the inspiration recipe!

We tinkered a paleo recipe replacing bacon fat or lard with paper thin slices of prosciutto di Parma. Tangy, rich caramelized flavors of Villa Graziella Organic 8-Year Aged Balsamic Vinegar di Modena make it an easy to prepare, week night side dish. Pair perfectly with protein rich grilled chicken, fish or steak. Makes 4 servings.

Easy Ingredients

• 1 lb. white button mushrooms

• 3 slices of prosciutto di Parma or San Daniele

• 2 tablespoons Villa Graziella Organic Balsamic Vinegar

• ½ tablespoon Villa Graziella Organic Extra Virgin Olive Oil

• 2 cloves fresh garlic, chopped

• 2 tablespoons fresh parsley finely minced

• 1 Small onion, finely minced (approx. 1/3 cup)

• ½ tsp. sea salt

• ¼ tsp. freshly ground pepper to taste

Simple Directions

1. Wash & dry mushrooms, slice in half, set aside

2. Place prosciutto slices in a large skillet, cook over medium heat

3. Turn periodically as slices begin to brown

4. Add garlic to prosciutto, cook 3 minutes

5. Add onion, cook 3-4 minutes until translucent & prosciutto is browned

6. Add mushrooms cook 10 minutes, allowing water to evaporate & mushrooms to become tender

7. Add vinegar & oil to the pan, stir & cook for 2-3 minutes

8. Add salt & pepper, stir to coat evenly

9. Sprinkle with parsley

10. Serve & enjoy

      Click here for the inspiration recipe!

Fire up the grill for marinated chicken kabobs! We modified a spruce recipe for an easy, flavorful main dish. Using fresh, seasonal orange & yellow bell peppers with red onion, you can also use fresh mushrooms, zucchini or squash. Serves 2 to 4.  

  Easy Ingredients:

• 1 pound fresh, boneless skinless chicken breast cut into 1-1/2" chunks

• 1/4 cup Villa Graziella Organic extra virgin olive oil

• 4 tablespoons Villa Graziella Organic 8 year aged balsamic vinegar di Modena

• 2 large bell peppers-1 each green, red, orange or yellow 

• 1 large red onion

• 1 tablespoons honey

• 1 teaspoon fresh lemon juice

• 1 clove fresh garlic, crushed & chopped

• 1 small shallot clove sliced thin

• 1/2 teaspoon fresh ground black pepper

• 1/4 teaspoon sea salt

• Fresh herbs-your choice of basil, marjoram, sage, rosemary, oregano or thyme  

Simple Directions:

1. In a large bowl, combine olive oil, balsamic vinegar, honey, lemon juice, garlic, shallot, sea salt & pepper-mix well 

2. Add chicken chunks to bowl, turn to coat, cover & refrigerate for 3 hours

3. Cut peppers into 1-1/2" chunks, cut onions into 2" chunks set aside

4. Soak bamboo skewers in cold water

5. Preheat grill to 160°F

6. Drain the chicken, reserving marinade 

7. Thread chicken & vegetable chunks onto skewers, do not over load skewers, leave 2 inches bare on end to turn skewers

8. Lightly brush marinade on skewers, discard remaining marinade

9. Place skewers on hot grill, cook 10-12 minutes, turn occasionally until vegetables are tender, & chicken is thoroughly cooked-test the temperature with a food thermometer

10. Remove from grill, let rest for 5 minutes. Serve & enjoy with Villa Graziella Artisan Crafted IGT Rosato Toscano wine made with organic grapes 

11. Kitchen tip: We marinated the chicken for 3 hours, long enough to absorb flavors without becoming too soft. Lemon & vinegar acids break down meat causing it to become mushy if marinated too long.    

Click here for the inspiration recipe!

Did You know August 27th is National Burger Day? We celebrated with a foodbabbles recipe swapping out beef for turkey. Serve with seasonal grilled veggies & quinoa for a delicious weeknight dinner & healthy next day lunch. Makes 4-6 burgers

Easy Ingredients

• 6 teaspoons balsamic vinegar, divided
• 1 1/2 pounds ground beef or turkey
• 2/3 cup ketchup
• 5 slices of preferred cheese; Swiss, cheddar or Fontina optional 
• 1 egg
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Simple Directions

1. Combine ground beef or turkey, 3 teaspoons balsamic vinegar, egg, garlic, cumin, salt, pepper in a bowl
2. Mix well, form into 4-6 patties depending on desired size of burgers, set aside
3. In another bowl, whisk together ketchup with 3 teaspoons of balsamic vinegar, set aside
4. Preheat grill to 160°F
5. Place meat patties on grill, cook thoroughly, test the temperature with a food thermometer
6. Top patty with cheese slices, allow to melt
7. Remove from grill, plate & let rest for 3 minutes
8. Place burgers on a roll, balsamic ketchup, & if desired, lettuce & tomatoes
9. Serve & enjoy!

Click here to view the inspiration recipe!