*A delicious recipe & photo prepared by @livewellbytraci
Simple Ingredients:
15oz. Can organic black beans, drained & rinsed
15oz. Can whole kernel corn, drained
1/2 a red onion, finely chopped
1/3 cup cilantro, chopped
3/4 cup salsa verde
1/4 cup Villa Graziella Organic Silver Label Balsamic Vinegar
Juice of 1 lime
1/2 tsp. Cumin
1/4 tsp. Salt
1/4 tsp. Pepper
@sietefoods grain free tortilla chips
Directions:
1. Combine all of the ingredients into a bowl & stir.
2. Cover & place in the fridge for at least 1 hour before serving & up to overnight.
3. Before serving you may need to drain some of the liquid. ENJOY!
Balsamic and Black Pepper Pumpkin Seeds
Simple Ingredients:
Seeds from 1 medium (10-pound) pumpkin (about 1 cup)
2 teaspoons Villa Graziella Organic Extra Virgin Olive Oil
1 1/2 tablespoons Aceto Balsamico di Modena- Silver Label
2 teaspoons sugar
1/2 teaspoon kosher or sea salt, or to taste Fresh cracked black pepper, to taste
Simple Directions:
Preheat the oven to 400°. Line a baking pan with parchment paper.
Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.
In a bowl, toss the pumpkin seeds with the extra virgin olive oil, balsamic vinegar, and sugar. Season with salt and generously with pepper, or to taste. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.
Inspirational Recipe found at FoodandWine.com
Pressure Cooker Balsamic Pork Tenderloin
Serves 4
Simple Ingredients:
1 1/2 lb Pork tenderloin
2 tsp Italian herb blend seasoning
3 tbsp Soy or Tamari sauce
1/2 cup Brown sugar
1/2 cup Villa Graziella Aceto Balsamico Di Modena I.G.P., Silver Label
1 cup water
2 tbsp Arrowroot powder + 4 tbsp cold water
Easy Directions:
Set pressure cooker to SAUTE to heat up. Rub tenderloin with olive oil. Season generously on all sides with salt and pepper and then dried herbs.
Place tenderloin in pot, turning every 1-2 minutes until all sides are browned.
Whisk together soy sauce, brown sugar, balsamic vinegar, and water. Add mixture to pot once the pork tenderloin has browned. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK for 25 minutes.
When the cook time is up, allow to the steam valve to naturally release for five minutes, then turn to vent. Remove lid once the float valve drops down. Transer pork tenderloin to a cutting board and set aside to rest.
Switch pressure cooker to SOUP setting and let remaining liquid come to a boil. Meanwhile, stir arrowroot powder into the 4 tbsp cold water until dissolved. Then pour mixture into pot and stir until thickened to a glaze.
Slice tenderloins, then drizzle balsamic glaze on top.
Serve and enjoy with your favorite Villa Graziella Organic wine
Simple Ingredients:
1 Ready baked Italian round bread bowl
8 Roma tomatoes, diced
1/3 cup Fresh basil, chopped
2 Garlic cloves, peeled and minced
1/8 tsp Salt 1/8 tsp Black pepper
2 cups Fresh mozzarella cheese, cubed
2 tbsp Villa Graziella Aceto Balsamico Di Modena I.G.P., Gold Label
Easy Directions:
Preheat oven to 350 degrees.
Combine olive oil with basil, garlic, salt and pepper. Add tomatoes, set aside to marinate for 5 minutes.
Slice bread bowl into 1/2 inch checkerboard, being careful to not slice completely through the bread. Place the bread on a parchment paper lined baking sheet.
Stuff marinated tomato mixture in between the bread bowl slices, distributing evenly.
Add mozzarella to the bread structure.
Insert toothpicks in bread then carefully cover with a foil tent to prevent foil from sticking.
Bake for 12 - 15 minutes, or until cheese has melted.
Remove the foil, place under broiler for 4 minutes or until lightly browned.
Transfer bread to a platter and drizzel with Gold Label balsamic vinegar for the perfect finishing touch.
Serve and enjoy with your favorite Villa Graziella Organic wine!
We are so excited to introduce our newest product, Organic Certified White Balsamic Condiment - but what is it and how do you use it?
Our Condimento Balsamico Bianco is a clean vinegar that adds depth of flavor to food without changing its color (like that of it’s counter part, balsamic vinegar.)
Versatile, it pairs with strong flavored dishes and more delicate, subtle foods. Deglaze roasted beef or pork, dress a lightly broiled fish, use in a dip for tempura fried vegetables, fish & meat, or drizzle over a fresh citrus salad.
This week, we have used it in a completely different way - in a fun fall cocktail - White Balsamic Peach Spritz!
Simple Ingredients:
1 tbsp organic peach preservatives
1 ounce vodka (optional)
4 oz prosecco
Fresh organic basil and sliced organic white peaches for garnish
Easy Instructions:
Combine the peach preservatives, white balsamic condiment, and vodka in a cocktail shaker. Add ice and shake well.
Strain into cocktail glass of choice and top with prosecco.
Garnish with fresh basil leaf and sliced peaches.
Serve an enjoy with your favorite lite bites or small plates. Saluti!
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
Roasted Corn Salad
Corn or maize was first cultivated by the indigenous people of Mexico over 7,000 years ago. It migrated through North to South America. It was introduced in Europe by Christopher Columbus. Native Americans bred corn from wild grasses and taught European settlers how to grow it.
A favorite vegetable, we added ripe tomatoes, avocado, parsley and Villa Graziella Organic Tuscan Herb Vegetable Seasoning & Villa Graziella Organic Extra Virgin Olive Oil for a simple & delicious salad or side dish. Makes approx. 6 servings
Easy Ingredients
4 ears of fresh corn on the husk
1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil
1 teaspoon Villa Graziella Tuscan Herb Vegetable Seasoning
2 cups cherry tomatoes, quartered
1 large ripe avocado quartered
2 tablespoons fresh parsley finely chopped
Simple Directions
1. Soak corn on husks for 1-2 hours in cold water.
2. Roast ears over medium heat-5 minutes on each side.
3. Remove from grill, place in a sturdy brown paper bag.
4. Allow corn to steam in the closed bag 10 minutes.
5. Cool corn & shuck from husks-which make great garden compost.
6. Mix corn with tomatoes & avocado.
7. Drizzle veggies with olive oil.
8. Sprinkle chopped parsley & combine.
9. Season to taste with Tuscan herb vegetable seasoning.
10. Serve & enjoy!
Olive Oil & Lemon Bundt Cake
Using Villa Graziella Organic, Extra Virgin Olive Oil, we tweaked a recipe from the spruce for a moist, delicious dessert. Easy to make, suitable year-round, enjoy it after dinner, the next day for breakfast or as an afternoon snack. 8 Servings
Easy Ingredients
3 cups all-purpose flour, plus more for bundt pan
6 large eggs room temperature
2 1/2 cups granulated turbinado sugar (Sugar In The Raw)
1/3 cup lemon juice plus 1 tablespoon lemon juice, divided
1/2 cup vanilla soy milk
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground nutmeg
Confectioners’ sugar for dusting
Icing ingredients
1/2 cup confectioners' sugar
1 tablespoon almond soy milk
1 tablespoon lemon juice
2 teaspoons poppy seeds
Simple Directions
Preheat the oven to 350°F, lightly oil & flour a 12-cup Bundt pan set aside
In a small bowl, combine soy milk & 1 tablespoon of the lemon juice, mix until just combined, set aside
Combine dry ingredients in a medium-sized bowl sift flour, baking soda, salt & nutmeg together until well-mixed, set aside
Combine wet ingredients; in a large bowl, using an electric hand mixer on a medium-speed, beat together sugar, eggs & olive oil
Beat for 4-5 minutes, until mixture is pale yellow color, add remaining 1/3 cup lemon juice & beat until combined
Add the flour mixture with soy milk-lemon juice mixture; alternate between dry & wet ingredients. Start & end with the flour mixture, beating well between additions
Mix until incorporated, do not overmix
Pour batter into prepared Bundt cake pan, bake 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean
Allow cake to cool for 30 minutes in the pan on a wire rack, carefully turn the cake onto a plate or wire rack to cool completely
Dust with confectioners' sugar or prepare below icing onto cooled cake
Serve & enjoy at room temperature or cold. Can’t finish it all in 1 day? Cover tightly to prevent from drying out
Icing Directions
Combine confectioners' sugar & poppy seeds in a medium bowl
Gradually whisk in the almond soy milk & lemon juice until the mixture is smooth
Icing should be runny enough to run down the sides of cake, but not too runny that it doesn't dry white on the cake
If mixture is too thick, add a tablespoon more of almond milk, if too runny, add a tablespoon more of confectioners' sugar
Once cake has cooled completely, drizzle icing over top. Allow icing to set completely before serving
See inspiration recipe here https://www.thespruce.com/lemon-olive-oil-bundt-cake
Stuffed Zucchini
In late summer, early fall, backyard vegetable gardens are abundant with zucchini, varieties range from Climbing, to Milan green, Round or White. Part of the squash family, zucchini originated in Central & South America and brought back to Europe by Christopher Columbus. The word Zucchini comes from the Italian word zucchini or little squash. We stuffed our zucchini with ground beef & turkey for a healthy & delicious dinner. Serves 4-6
Easy Ingredients
4 zucchini, washed, dried
½ pound ground turkey or beef
2 organic eggs room temperature
3 cups tomato sauce or puree, flavored sauce not necessary
½ cup fresh breadcrumbs
¼ cup fresh grated Parmigiano-Reggiano cheese
3 tablespoons Villa Graziella Organic Extra Virgin Olive Oil
1 teaspoon nutmeg, freshly grated if possible, pre-ground jarred quickly loses flavor
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
Simple Directions
Preheat oven to 350˚F
Trim the stem & cut each zucchini in half lengthwise
Scoop out the center sections with a melon baller or small spoon, set aside
In a large bowl, combine eggs, cheese & meat with a fork or wooden spoon, do not overmix
Add breadcrumbs, nutmeg, salt, pepper to the bowl & combine
Using your hands, fill each zucchini halve with meat mixture, press to fill each halve so it mounds the top of the zucchini
Spread tomato sauce or puree evenly over the bottom of a baking dish
Arrange zucchini on top of the sauce, drizzle with olive oil, sprinkle parmesan cheese
Cover dish loosely with aluminum foil, bake for 30 minutes or when meat is browned, remove from oven & let rest 3 minutes
Serve hot or cold, enjoy with Villa Graziella Chianti DOCG
Helpful tips: Shred remaining zucchini filling in zucchini bread, muffins or pancakes. Or cube zucchini filling, sauté in olive oil, add pesto for a side dish. Cook cubed zucchini in olive oil, blend into a vegetable soup.
Inspiration recipe found at the magazine of La Cucina Italiana
Fresh Strawberries & Red Wine
Did you know strawberries are a member of the rose family & the only fruit with seeds on the outside? Rich in vitamin C, the ancient Romans prized strawberries for their medicinal properties eating them to treat fever, fainting & even kidney stones. From spring through early fall, strawberries are a healthy & delicious dessert. They taste even better with a splash of red wine, lemon juice, a bit of sugar & fresh mint. The berries absorb the wine, and lemon juice while macerating making a naturally sweet syrup with fresh, juicy flavors. Serves 3-4
Simple Ingredients
1 pint – 3 ½ cups of fresh, whole, organic strawberries
½ cup Villa Graziella Organic Rosso Toscano IGT red wine, plus extra to flavor
½ cup freshly squeezed lemon juice
2 teaspoons of sugar in the raw, plus extra to flavor
1-2 sprigs of fresh mint
Easy Directions
Place strawberries in a colander, gently rinse with red wine
Transfer to a large bowl
Trim green caps, cut in quarters or halves
Add lemon juice, sugar in the raw & sprigs of fresh mint
Mix thoroughly
Cover & refrigerate 30 minutes to 1 hour
Serve chilled top with fresh mint & enjoy!
Helpful hint: Look for unblemished strawberries, one berry that has turned will affect the others.
Once home, refrigerate strawberries and keep them dry, only trim & rinse right before using.
Inspiration recipe found here LaCucinaItalianamagazine
Gascony Ham Cake
August 15th is Julia Child’s birthday! We’re celebrating with a quick bread instead of a cake. One of Chef’s favorite regions located in Southwest France, Gascony is called “The Other South of France” but really known for their hearty cuisine & regional specialties including salted ham. We made a savory quick bread using Villa Graziella Extra Virgin Olive Oil. Enjoy it with a glass of wine as an appetizer or with a salad for dinner. Yields approx. 15 slices.
Simple Ingredients:
1/2 cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for brushing the pan
2 cups baked ham or thick prosciutto, cut into ¼ cubes
2 cups coarsely grated or cut Gruyère or Emmentaler cheese
1 cup unbleached all-purpose flour
1/2 cup milk
3 large eggs, room temperature, lightly beaten
1 package dry yeast
1 teaspoon sea salt
1 teaspoon cracked black pepper
*1/3 cup small-diced, pitted Niçoise olives (approx. 1 ¼ ounces), can also be added with flour & ham
Easy Directions:
Preheat oven to 350◦ degrees, arrange rack in the oven to the center. generously brush a loaf pan with olive oil
In a large bowl whisk eggs, milk & olive oil
In a separate bowl combine ham & flour
Add wet ingredients into bowl with ham & flour, do not over mix, combine with 10-12 swift strokes, batter will be thick with a few traces of flour
Fold in cheese to batter
Add salt, pepper, sprinkle yeast & mix
Pour batter into a loaf pan, distribute evenly to each corner & smooth the top
Bake until golden brown 50-60 minutes or if an inserted toothpick or knife into the center comes out clean
Remove from oven & cool approx. 5 minutes, run a knife or spatula around edges to release.
Slice, serve at warm or at room temperature & enjoy with a glass of Villa Graziella Bianco Toscano IGT
Helpful Hints: Overmixing causes bread to deflate once baked with holes. Any extra oil that oozes to the top, pour out before cooling. Overbaked bread is tough & dry, undercooked bread will collapse.
Inspiration recipe found at: Lee Bailey’s California Wine Country Cooking