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

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

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

Simple Ingredients:

• (1) bottle of Villa Graziella Rosato Toscano I.G.T., 750 mL

• 1/2 cup sugar

• 1/2 cup water

• 3/4 cup fresh raspberries

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

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

We gathered Asiago, Gorgonzola, Parmigiano Reggiano, Pecorino Romano & even Gouda cheese ends & rinds to make a tasty spread. Modifying a recipe from a great resource we previously shared; SaveTheFood.Com, we used Villa Graziella Organic Extra Virgin Olive Oil, a touch of our 8-year aged organic balsamic vinegar & Villa Graziella Bianco Toscano IGT white wine made with organic grapes. Prepare ahead, so flavors fully blend & enjoy as a cozy winter appetizer or snack. Makes 2 cups.  

Simple Ingredients

1 lb assorted cheese rinds and ends, cut in ½ -1-inch chunks or pieces

3/4 cup Villa Graziella Bianco Toscano IGT white wine

2 Tablespoons Villa Graziella Organic Extra Virgin Olive Oil, plus extra to flavor

½ Tablespoon unsalted butter

1 Teaspoon Villa Graziella 8 year aged Balsamic Vinegar Di Modena

1 small shallot clove

½ teaspoon dried thyme

Easy Directions

1. Set up a food processor with the chopping blade.

2. Peel shallot clove & mince in the processor

3. Add cheese to processor, grate

4. Add olive oil & butter to processor, blend

5. Add vinegar, wine & thyme to the processor, blend until smooth

6. Season to taste with salt & pepper

7. Remove ingredients & place in an airtight bowl or covered ramekin

8. Refrigerate overnight & up to 1 week

9. Top on baguette slices & heat in the broiler or on crackers

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

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

Looking for an easy spring dinner recipe? Why not try lemon sage chicken?! We tweaked a recipe from The Spruce cooking chicken breasts on the stove top for a healthy & delicious dinner. Our version uses Villa Graziella Organic Extra Virgin Olive Oil, fresh sage, lemon & shallot. Serve with orzo, quinoa or rice, sliced in a salad the next day for lunch. Serves 4-6.

Easy Ingredients: 

• 2 pounds of fresh skinless chicken breasts or chicken pieces

• ¼ cup Villa Graziella Organic Extra Virgin Olive Oil

• 1/3 cup lemon juice

• 1 tablespoon lemon zest

• 3 tablespoons fresh sage chopped

• 1 clove of shallot crushed & chopped (or substitute with garlic)

• ¼ teaspoon sea salt

• ½ teaspoon fresh cracked pepper

Simple Directions:

• Whisk lemon juice, olive oil, lemon zest, sage, shallot, salt & pepper, set aside.

• Lightly pound chicken breast on each side between 2 pieces of wax paper.

• Pour the marinade into a container with cover or a glass baking dish.

• Add the chicken to the container, turning pieces once to coat with the marinade.

• Cover & refrigerate for 1 hour, turning the pieces once every 15 minutes.

• Brush a large skillet with olive oil, set over medium heat.

• Arrange chicken onto the hot skillet & discard the marinade.

• Cook chicken for 4-5 minutes on each side.

• Chicken will be done when the thickest part is firm to the touch & tests 165°F on an instant-read thermometer.

• Serve hot as an entree & enjoy!

Tried, Tasted & True!

At Villa Grazellai 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 Organic 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

Carrots are enjoyed throughout the world. Originally from Afghanistan around 900AD, they traveled to the middle east & Spain. By the mid 1300’s carrots were grown in gardens all over Europe.

Hearty, versatile veggies, carrots freeze in the ground and are harvested through the cold winter months. The sugars become more concentrated with a sweet, delicious flavor. When cooked, carrots are rich in beta-carotene compounds to boost the immune system, help eyesight & even promote healthier skin. Using Villa Graziella Organic Extra Virgin Olive Oil we tweaked a recipe for a tasty & nutritious cold weather side dish. Makes approx. 6 servings

Easy Ingredients

• 2 pounds of medium, organic carrots,

• 2 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil + 2 tablespoons for drizzling

• 2 tablespoons fresh thyme leaves

• 1 teaspoon fresh whole black peppercorns

• 1 teaspoon coarse sea salt

Simple Directions

1. Preheat oven to 400°F

2. Wash, peel & cut carrots on the diagonal into ½ inch thick slices

3. Toss carrots in oil & thyme in a large bowl

4. Sprinkle with salt & pepper

5. Spread carrots in a single layer on a parchment lined backing sheet

6. Roast carrots until tender & browned, approximately 40 minutes

7. Stir occasionally

8. Season to taste with pepper & sea salt

9. Drizzle with extra-virgin olive oil

10. Serve & enjoy!

    Click here for our recipe inspiration!

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 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 GRAZIELLA
clientservice@villagraziellaorganic.com

March 8th is International Women’s Day! Gathering first in 1911 to campaign for women’s equality, today, the global celebration recognizes women’s cultural, social, economic & political achievements. Not just for the holidays, we’re celebrating with a warm & cozy mulled winter wine. Makes 4 servings

Easy Ingredients

• ½ bottle, 12.5 ounces of Villa Graziella Chianti DOCG made with a blend of organic Cabernet

• Sauvignon & Sangiovese grapes

• 12 ounces of water

• 5 tablespoons organic sugar, sugar in the raw

• 1 teaspoon organic vanilla extract

• 10 cloves

• 2 cinnamon sticks

• 1 organic orange-Moro blood orange, Mineola

Simple Directions

1. Wash, dry & slice oranges, do not peel, set aside

2. In a pot add wine, water, sugar, vanilla extract, cloves, cinnamon sticks

3. Slowly simmer, uncovered

4. When the wine first comes to boil, reduce heat to a gentle simmer

5. Add 2-3 orange slices to mixture

6. Simmer for 5-10 minutes on low heat, stirring occasionally to melt sugar

7. Do not boil wine, the longer it cooks, the more alcohol dissipates

8. Stir wine & ladle into wine glasses or mugs

9. Decorate glasses with additional orange slices

10. Serve hot or warmed, enjoy with your favorite lite bites or small plates

Click here for our recipe inspiration!

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 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 GRAZIELLA
clientservice@villagraziellaorganic.com

We tasted delicious crostini at the Ortigia market on Via Trento. A symphony of smoky-salty-tangy flavors with capers, sundried tomatoes, garlic & paprika, we vowed to make these delicious toasts once stateside. Serve with healthy Mediterranean veggies; artichoke hearts, peppers & olives for a crowd-pleasing antipasto. Enjoy with beer, cider or wine. 4-6 servings.

Simple Ingredients

• 4-5 Fresh garlic gloves

• 3-4 Tablespoon Villa Graziella Organic extra-virgin olive oil + extra for drizzling

• 4-6 oz fresh goat cheese

• 1 1/2 tsp Spanish paprika

• 1/4 cup sun-dried tomatoes dried

• 3-4 Tablespoons capers, packed in salt-rinsed & dried or in water drained & dried

• 1/2 Crusty baguette bread

Easy Directions

1. Remove goat cheese from refrigerator & allow warm to room temperature.

2. Heat oven to 350F˚ degrees, place garlic cloves, unpeeled on a pan, drizzle a small amount of olive oil over the top, roast garlic until soft approx. 12-15 minutes.

3. Remove, set aside & allow to cool.

4. Cut bread into 1/3-inch slices, brush olive oil on both sides, place on parchment lined baking sheet.

5. Toast bread until golden brown, remove from oven, set aside.

6. Combine softened goat cheese & paprika in a bowl, mix thoroughly.

7. Squeeze roasted garlic into mixture, add 1 tbsp of olive oil, paprika, season to taste & mix. Spread cheese mixture on each slice of bread.

8. Arrange sun-dried tomatoes & capers onto each slice of bread.

9. Drizzle with olive oil, transfer to serving plate.

10. Serve & enjoy with Villa Graziella Organic Rosso or Bianco Toscano IGT

Helpful tips* Soak sundried tomatoes in warm water 15-30 minutes until soft, drain & pat dry. Keep liquid to boil pasta, add flavor to stocks or sauces.

Rinse capers of salt by soaking them in tepid water for 5-10 minutes. Gently rinse them in a sieve, repeat process several times & gently pat dry. Double the recipe & seal remaining cheese mixture in a covered container, will keep for 1 ½ weeks.

Adapted from thespruceeats.com/goat-cheese-with-paprika-recipe