*A delicious recipe and photo created by @lissa_tadic

Balsamic- Glazed Salmon

Ingredients:

Glaze: 

3/4 cup Villa Graziella Organic Condimento Balsamico Bianco

2 tablespoons maple syrup

1 tablespoon Dijon mustard

1 clove garlic, peeled and smashed or chopped

Salmon:

Four 6-ounce center-cut salmon fillets, skinned

2 tablespoons Villa Graziella Organic Olive Oil

Kosher salt and freshly ground pepper

Vegetables:

2 tablespoons Villa Graziella Organic Olive Oil

1 large or 2 small shallots, thinly sliced

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

2 cloves garlic, peeled and smashed or chopped

2 1/2 cups frozen shelled edamame (12 ounces), thawed

2 cups sugar snap peas (6 ounces), halved

Directions:

1. For the glaze: In a small saucepan, bring the Villa Graziella Organic Condimento Balsamic Bianco, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.

2. For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the Villa Graziella Organic Olive Oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.

3. For the vegetables: In a medium skillet, heat the Villa Graziella Organic Olive Oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.

4. Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

5. ENJOY!

*Inspiration recipe found on food network at:

https://www.foodnetwork.com/recipes/giada-de-laurentiis/balsamic-glazed-salmon-recipe-2125631

*A delicious recipe and photo created by @thesaltedfourk

Italian Wedding Soup

Simple Ingredients:

1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
2 tbsp Villa Graziella Organic Olive Oil
salt + pepper
2 cloves of garlic, minced
1 tsp dried oregano
1 tsp dried basil
6 cups chicken broth
1 cup orzo
2 bags of turkey meatballs, thawed (found in the freezer section)
4 cups spinach
grated Parmesan cheese

Simple Directions:
1. Heat tbsp of oil in a large pot. Add onion, carrots, & celery. Sprinkle with salt & pepper. Sauté for 3-4 minutes.
2. Add garlic, oregano & basil. Sauté for 1 minute.
3. Add chicken broth & bring to a boil.
4. Add orzo & cook for 8-9 minutes. Just until orzo is tender.
5. Reduce heat to medium-low. Add meatballs. Let simmer for 5 minutes.
6. Add spinach. Let it wilt down for 2-3 minutes.
7. Ladle soup into a bowl & top with grated Parmesan cheese & a drizzle of Villa Graziella Organic Olive Oil. Enjoy!

*A delicious recipe and photo created by @thesaltedfourk

Avocado Toast

1. Toast your favorite type of bread (sourdough for me!).

2. Smear 1/4 of an avocado over the toasted bread.

3. Freshly grind salt over the avocado.

4. Top with arugula & diced tomatoes.

5. Finish off the toast with a drizzle of Villa Graziella Gold Label Balsamic.

6. Enjoy!

Dec. 8th is National Brownie Day! Who doesn’t love Brownies?  According to U.S. History Scene, wealthy English enjoyed baked dark chocolate bars in the mid. 19th century. The confection was introduced to the U.S. in 1893 at The Columbian Exposition in Chicago where the wealthy society matron Bertha Potter Palmer requested her pastry chef at the Palmer House Hotel to create a dessert for the boxed lunch society ladies could eat while visiting the Columbian Exposition.  The buttery rich, fudge like treat became known as the Palmer House  Brownie. To celebrate the day, we’re using Villa Graziella Organic, extra virgin olive oil in a recipe we adapted adding more espresso to sea salt & fresh raspberries. The contrasting flavors add rich layers to this much loved, delicious dessert. 

16 servings

Easy Ingredients

• ¼ cup Villa Graziella Organic Extra Virgin Olive Oil, + 1 table spoon to grease pan

• 8 ounces bittersweet chocolate (chips or finely chopped)

• ¾ cup Sugar In The Raw or granulated sugar

• 2 large eggs room temperature

• 1 teaspoon pure vanilla extract

• ¼ cup all-purpose flour

• 2 teaspoons espresso powder or unsweetened cocoa

• 1/4 teaspoon baking powder

• 1/4 teaspoon fine sea salt

• 1 cup fresh raspberries rinsed & dried

• 1/2 cup coarsely chopped pecans (optional

• Sea salt for finishing

Simple Directions

1. Place rack in the upper third of the oven and preheat the oven to 350 degrees F.

2. Grease 8x8 inch baking pan with 1 table spoon of Villa Graziella Organic, extra virgin olive oil.

3. In a medium sauce pan warm the olive oil & bittersweet chocolate together over low heat, stirring until the chocolate is completely melted & smooth.

4. Remove from the heat, stir in the sugar. Beat the eggs in one at a time. Add the vanilla & beat until sugar is dissolved and mixture is smooth and glossy.

5. Add the flour, espresso powder, baking powder & salt, whisk until the batter becomes smooth & shiny.

6. Scrape the batter into the prepared brownie pan, add raspberries, pecans & sprinkle a bit of sea salt.

7. Bake for approximately 30-45 minutes, or until cooked thoroughly. Consistency shouldbe soft & chewy not gooey.

8. Remove from the oven, sprinkle lightly with sea salt .

9. Cool for 30 minutes before slicing.

10. Serve & enjoy! Cover securely to prevent from drying out.

Sources:
http://www.the wanderingfig.com/chocolate-olive oil-brownies
http://ushistoryscene.com/article/brownie

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!

Winter is approaching December 21st, why not celebrate with  sangria! We improvised with on hand ingredients to make a winter sangria. Using artisan crafted Villa Graziella Toscano Rosato rosé wine with berry rich Sangiovese & fragrant Montepulciano organic grapes. Fresh oranges, chilled pineapple juice & mango nectar. Perfect for Sunday brunch or a pre-dinner libation. Makes 6 abundant servings. 

Easy Ingredients

• 1 750 ML (25.36 Oz) bottle of Villa Graziella Toscano Rosato

• 2 freshly squeezed oranges + 1 orange thinly seeded & thinly sliced

• 4 – 6-ounce cans pineapple juice not from concentrate

• 2-11-ounce cans of guava or mango nectar

Simple Directions

1. Wash oranges, juice 2 oranges removing the seeds, set aside

2. Wash remaining orange slice thin, removing the seeds, set aside

3. In a large pitcher stir together Toscano Rosato rosé wine & orange juice

4. Add pineapple juice & mango nectar

5. Stir briskly

6. Refrigerate two hours to overnight, allowing sangria to absorb the fruit flavors & citrus aromas

7. Serve in frosted glasses over ice (optional)

8. Or add individual orange slices to each glass

9. Enjoy with your favorite brunch items or evening appetizers

10. Refrigerate covered for 2 days

*Delicious recipe & photo prepared by @livewellbytraci

Simple Ingredients⁣⁣:
5 cups of sweet potato, peeled & chopped into 1 inch pieces (about 4 smaller size sweet potatoes)⁣⁣
1 tbsp. Villa Graziella Organic Extra Virgin Olive Oil ⁣⁣
1 tbsp. pure maple syrup ⁣⁣
1 tsp. cinnamon⁣⁣
1 tbsp. honey⁣
1/2 cup brown sugar⁣, packed ⁣
1 1/4 cup pecans, halved or lightly chopped⁣⁣
⁣⁣
Simple Directions:⁣⁣
1. Spray a 9x13 baking dish with nonstick spray, set aside. Preheat the oven to 400 degrees.⁣⁣
2. Add potatoes, olive oil, maple syrup & cinnamon to a large bowl & stir until evenly coated.⁣⁣
3. Transfer sweet potatoes to the baking dish.⁣⁣
4. Drizzle honey evenly over the top. ⁣
5. Next, evenly sprinkle brown sugar then do the same with the pecans. ⁣⁣
6. Bake uncovered for about 30-35 minutes. You want the sweet potatoes to be soft enough for a fork to go through it easily. Give it a good stir. & serve hot! ⁣⁣
⁣⁣
✨ Buy sweet potatoes that are skinnier. They are much easier to cut than the thick ones. ⁣⁣
⁣⁣
✨ Do not layer the sweet potatoes on top of each other. It will cause them to be soggy & stuck together. If you’re making for a larger crowd or doubling the recipe - use 2 pans.

Simple Ingredients:

• 10 cups bread cubes

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

• 2 medium shallots, diced

• 4 stalks celery, chopped

• 2 large semi-firm Bosc pears, peeled and chopped

• Salt & pepper to taste

• 2 tablespoons chopped fresh rosemary

• 2 tablespoons chopped fresh sage

• 1 pound Italian sausage, mild or hot based on preference

• 2 cups stock, turkey or chicken

• 2 eggs, lightly beaten

Easy Directions:

1. Preheat oven to 350 degrees.

2. In a large skillet, heat olive oil. Add onions, shallots and pears; season with salt & pepper. Cook, stirring occasionally until golden, about 15 minutes. Stir in fresh herbs.

3. Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into small crumbles until browned.

4. Stir cooked sausage into vegetable mixture. Add stock and stir to combine.

5. In a large bowl, combine bread cubes and sausage & vegetable mixture. Add eggs, toss well to combine.

6. Pour mixture into baking dish and cover with foil. Place in oven and bake for 30 minutes, remove foil and bake until golden brown, about 10-15 additional minutes.

7. Serve with your favorite Thanksgiving inspired dishes and enjoy with Villa Graziella Organic wine!

Find the inspiration recipe here!

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:

• 1/4 cup Villa Graziella Condimento Balsamico Bianco

• 1/4 cup Villa Graziella Olio Extra Vergine di Oliva

• 2 tbsp Brown sugar

• 1/2 tsp Crushed red pepper flakes

• 1 1/2 lb Carrots, peeled and cut into small pieces

• Sea salt

• Freshly ground black pepper

• Freshly chopped parsley

EASY DIRECTIONS:

1. Preheat oven to 400 F. In a large bowl, combine white balsamic condiment, olive oil, brown sugar, and red pepper flakes. Add carrots to mixture and marinate for 10 minutes. 

2. Place carrots on large non-stick baking sheet, being sure not to overcrowd. Season with salt and pepper.

3. Roast in oven until carrots are fork-tender and slightly browned, approximately 30 minutes.

4. Place carrots on platter and garnish with parsley.

5. Serve and enjoy with your favorite Villa Graziella Organic wine!

*Delicious recipe & photo prepared by @livewellbytraci

Ingredients:⁣
4 bone in, skin on, chicken thighs ⁣
3-4 tbsp. Villa Graziella Organic extra virgin olive oil ⁣
1 1/2 tbsp. Villa Graziella Organic balsamic vinegar ⁣
3 garlic cloves, minced ⁣
1/2 tbsp. thyme ⁣
1/2 tbsp. rosemary ⁣
1/4 tsp. salt + extra for seasoning⁣
1/4 tsp. pepper + extra for seasoning ⁣
2 cups Brussels sprouts, halved⁣
1 large sweet potato, peeled & chopped into 1 inch pieces⁣
1 medium size onion, chopped into 1 inch pieces ⁣
6 pieces of bacon, chopped into 1 inch pieces⁣
2 organic medium size Fuji apples, cored & sliced into 8 pieces ⁣
⁣
Directions:⁣
1. Preheat oven to 450.⁣
2. In a gallon zip loc bag add chicken, 2 tbsp. of olive oil, balsamic vinegar, garlic, thyme, rosemary & 1/4 tsp. of salt & pepper. Shake the bag making sure the chicken is evenly coated & set aside while you cut the vegetables. ⁣
3. On a large baking sheet add Brussels sprouts, sweet potato & onion. Sprinkle with remaining olive oil & season with salt & pepper. Place chicken on top then roast for 15 minutes.⁣
4. Remove baking sheet from oven then add bacon & apples. Roast for another 20 minutes or so until chicken is done. You can turn on the broiler for the last few minutes if you want crispy skin!

*A delicious recipe and photo created by @livewellbytraci

Ingredients:⁣⁣
7 Roma tomatoes⁣⁣
2 tbsp. red onion, finely chopped⁣⁣
1/4 cup fresh basil, chopped⁣⁣
2 garlic cloves, minced⁣⁣
1 tsp. Villa Graziella Organic extra virgin olive oil ⁣⁣
2 tbsp. Villa Graziella Organic balsamic vinegar⁣⁣
1/4 tsp. salt⁣⁣
1/4 tsp. pepper⁣⁣
1 tsp. Italian seasoning⁣
1/4 cup freshly shredded Parmesan cheese ⁣⁣
Avocado, optional⁣⁣
French baguette, sliced into 1 inch rounds⁣⁣
⁣⁣
Directions:⁣⁣
BRUSCHETTA ⁣⁣
1. You can skip this step but I like doing it because it makes the bruschetta less watery. ⁣⁣
Cut the tomatoes in half & with a spoon scoop out the seeds. Place the tomato halves facing down on paper towels to drain for about 15 minutes. Discard the seeds. ⁣⁣
2. Once done you can start chopping the tomatoes & adding them to a large bowl. ⁣⁣
3. Add the rest of the ingredients (minus the avocado & baguette). Stir, then cover & place in the fridge to sit for at least 1 hour before serving. ⁣⁣
4. When ready to serve add avocado.⁣⁣
5. Store leftovers in the fridge in a closed container up to 3 days. ⁣⁣
⁣⁣
BREAD SLICES⁣⁣
1. Preheat oven to 375.⁣⁣
2. Brush olive oil onto both sides of the bread & place on a baking sheet. ⁣⁣
3. Bake for 4 minutes, flip, then bake for another 4 minutes. They will come out nice and crispy :)⁣⁣
Store in an air tight container up to 3 days.⁣⁣
ENJOY!