Wondering what to make for tonight’s dinner? How about skillet chicken with lemon tahini sauce and fresh green beans? Protein packed Tahini paste made from ground sesame seeds and used to make hummus, adds a creamy texture with earthy tanginess. Serve with orzo, quinoa or rice. Serves 4

Easy Ingredients:

• 8 organic skinless chicken breasts or skinless, boneless chicken thighs

• 2 tablespoons Villa Graziella Organic Extra Virgin Olio Nuovo Olive Oil

• 1 ¼ cups organic chicken broth

• 8oz. fresh or frozen green beans, trimmed

• ½ cup Tahini paste

• 1/4 cup lemon juice

• 4 shallots peeled & quartered, we used Spanish onions since we had no shallots on hand

• 1 tablespoon ground cumin

• 2 teaspoons paprika, we substituted with crushed red pepper flakes

• 2 teaspoons, fresh dried thyme, crushed

• ¼ teaspoon sea salt

• ½ teaspoon fresh cracked pepper

Simple Directions:

1. Season chicken with salt & pepper. Sprinkle cumin, thyme & paprika onto meat, rub in with fingers.

2. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high.

3. Add chicken & cook 5-7 minutes or until well-browned, turning once. Remove & transfer to a plate.

4. Return heat to medium. Add green beans, shallots, 1/2 teaspoon salt.

5. Cook 3 minutes or until shallots are browned & beans soften, stir occasionally.

6. Return chicken & juices to skillet. Add 1 cup broth. Bring to a boil, simmer, uncovered, 6-8 minutes or until chicken is done (170°F).

7. Using a slotted spoon, transfer chicken & vegetables to a plate.

8. Whisk tahini, remaining 1/4 cup broth, and the lemon juice into liquid in skillet. Season to taste with salt & pepper.

9. Return chicken & vegetables to skillet; heat through.

10. Sprinkle dish with lemon zest, enjoy with Villa Graziella Organic Bianco Toscano IGT.

Click here for inspiration recipe!

We’re celebrating National Chocolate week with a recipe from one of our FAVORITE people, Chef Rosa Hanslits of Nicole Taylor Pasta Shop & Back Room Eatery in Broad Ripple, Indianapolis. An easy to make dessert, try swapping butter with a olive oil. Healthy Dutch cocoa powder & honey for the glaze. We adapted the recipe for a delicious dark chocolate, luxurious cake! 8 to 10 slices. https://www.nicoletaylorspasta.com/

Easy Ingredients:

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

• 2 cups King Arthur™ Unbleached, All-Purpose Flour, plus 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

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 round-pan or Bundt pan with olive oil and lightly dust with flour.

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

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

10. Drizzle glaze over cake, sprinkle sea salt, cracked pepper & orange peel, let cake thoroughly & enjoy!

At Villa Graziella Organic our team tries & taste every recipe we feature. While we love to share our family recipes & those 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 in your kitchen, feel free to tweak them & please tell us what we think. We welcome your comments & feedback.  

Grazie!

It’s been a tough week, how about some comfort food for a much-needed Feel Good Friday?

Our version of 3-tomato soup uses plenty of fresh, vitamin c packed, dicedand sun-dried tomatoes. Less cream and Villa Graziella Organic extra virgin olive oil and Silver balsamic vinegar for an easy, delicious and nutritious dinner. Serve with a grilled cheese sandwich and enjoy for Saturday lunch! Makes 6-8 servings.

Easy Ingredients:

• 2 tablespoons Villa Graziella Organic extra virgin olive oil + extra 2 tablespoons for drizzling

• 2 tablespoons Villa Graziella Organic Silver balsamic vinegar di Modena + 1 extra tablespoon for drizzling

• 3 cups organic chicken or vegetable broth

• ½ cup chopped sun-dried tomatoes

• 5.25 cups fresh, organic cherry tomatoes quartered or 3 (14-oz) cans organic diced tomatoes, undrained

• 1 8-oz can organic tomato sauce without meat or added ingredients

• ½ cup half & half or whipping cream

• 1 medium yellow onion, chopped

• 1 large celery stalk, chopped

• 2 fresh thyme sprigs

• 1/2 teaspoon fresh cracked pepper

• 1 teaspoon sea salt

Simple Directions:

1. Heat olive oil in a large saucepan or Dutch oven over medium heat

2. Add onion & celery; sauté 5-7 minutes or when onion is transparent, celery is tender

3. Add broth, sun-dried tomatoes, diced tomatoes, tomato sauce & thyme

4. Simmer over low heat, uncovered 20-45 minutes minutes

5. Discard the thyme sprigs

6. Transfer soup to a blender, or use an immersion blender in pan, puree until smooth

7. Return soup to saucepan, stir in half-and-half, balsamic vinegar, salt & pepper

8. Cook 15 minutes over low heat uncovered

9. Garnish with a drizzle of balsamic vinegar & olive oil

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

*Freeze the remainder in an airtight glass container up to one month.

Found the inspirational recipe here…https://parade.com/628450/jonashton/cream-of-three-tomato-soup/

Mozzarella Stuffed Chicken Meatballs

Who doesn’t like the classic Italian-American comfort food of Spaghetti & Meatballs?

Known as “polpette” in Italy, the golf ball sized spheres are made with beef, chicken, fish or pork, served with no pasta or sauce. Immigrants arriving in the U.S. at the turn of the century improvised to prepare a balanced meal. Combining a protein-the least expensive cut of ground meat, starch-economical spaghetti and sauce from canned tomatoes. A slow cooker gently simmers the chicken meatballs for a healthy, nutritious & delicious dinner! Makes 4 servings.

Easy Ingredients:

Sauce:

• One 28 ounce can crushed, organic tomatoes

• 1/4 cup Villa Graziella Organic Rosso Toscano IGT

• 1/2 medium yellow onion, grated

• 3 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil

• 2 tablespoons organic tomato paste

• 2 fresh garlic cloves, minced

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon sea salt

• 1/2 teaspoon fresh cracked pepper

Meatballs:

• 1-pound organic ground chicken or turkey

• 8 ounces fresh mozzarella, cut into 1/2-inch cubes

• 16 ounces spaghetti

• 1 large room temperature egg, lightly beaten

• 1/2 cup freshly grated Parmesan or Romano cheese

• 1/2 cup panko breadcrumbs. Unseasoned breadcrumbs fine

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1/2 teaspoon sea salt

• 1/2 teaspoon fresh cracked pepper

Simple Directions:

1. Stir the tomatoes, wine, onion, olive oil, tomato paste, garlic, basil, oregano, salt & pepper in a bowl, add the mixture to a six-quart slow cooker.

2. In another medium bowl, mix the ground chicken, egg, cheese, breadcrumbs, basil, oregano, garlic powder, salt & pepper. Careful not to over mix.

3. Scoop 1 tablespoon of the meat mixture, make a disk and place a mozzarella piece in the center, wrap the meat around the cheese, rolling it to form a small ball.

4. Repeat the process with the remaining meat and cheese.

5. Arrange meatballs in the slow cooker.

6. Cover and cook on high for 3 hours or low for 6 hours.

7. Cook spaghetti according package directions.

8. Reserve ¼ cup of the cooking water, place in a serving bowl.

9. Drain spaghetti, place in serving bowl with cooking water, add sauce & meatballs to coat.

10. Serve and enjoy with Villa Graziella Organic wine.

Helpful hint: Pasta water contains salt & starch, when combined with hot oil, sauce or meat proteins, it emulsifies resulting in a smoother sauce.

Inspirational recipe found at…https://www.brit.co/3-step-slow-cooker-mozzarella-chicken-meatballs

photo @sarahbaniak

Warm Arugula Salad 

Yields: 2 servings

Equipment needed

• Chef’s knife

• Stainless mixing bowl

• Skillet

• Whisk

Ingredients

• 2 cups baby arugula lettuce

• 2 tablespoons raw pumpkin seeds

• 1 tablespoon olive oil

• 1/2 small red onion cut into wedges with stem on

• 4 dry figs sliced

• 2 sprigs of thyme, leaves removed

• 2 tablespoons crumbled goat cheese

• 1/4 cup white balsamic vinegar

• zest and juice from one orange

• 3 tablespoons olive oil

Method of Preparation

• Wash and spin dry baby arugula and set aside in medium mixing bowl

• Toast pumpkin seeds in low heat skillet, turning occasionally to prevent burning

• Remove seeds from skillet and add 1 tablespoon olive oil

• Add red onion wedges to oiled skillet to caramelize. You may need to drizzle a little more oil to skillet. When caramelized on both sides, remove onions

• Add sliced figs and thyme leaves to skillet, cooking figs until browned

• Add white balsamic vinegar to skillet with figs and thyme, deglazing the skillet. You’ll need to scrape the bottom, turn to low heat. Then add zest and juice from one orange

• While the dressing is heating, arrange your onion wedges on salad plate

• In mixing bowl with arugula, add half of the pumpkin seeds and sliced figs

• Toss the warm dressing over the greens, arrange on salad plate with onion wedges

• Divide the remaining pumpkin seeds, prosciutto and sliced figs among the two salad plates, and top with goat cheese

Note: This recipe was adapted from a Jamie Oliver recipe. Chef used pumpkin seeds, dried figs, goat cheese and white balsamic vinegar. If you eat pork, you can add 1/2 cup prosciutto, crisping it after toasting the pumpkin seeds

Slow-Cooker Pulled Pork

January is Slow-Cooker month, we tweaked a recipe with less sugar, adding our new 2019 harvest olive oil and Condimento Balsamico Bianco-white balsamic vinegar. Perfect for this Sunday’s Big Game, we served it with fresh coleslaw for a delicious & nutritious halftime snack. Serves 4-6

Easy Ingredients:

• 3-4 pounds fresh boneless pork shoulder, trimmed of excess fat

• 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil

• 1 cup Villa Graziella Organic white balsamic vinegar, plus to taste

• 1 tablespoon light brown sugar

• 3 tablespoons tomato paste

• 1 teaspoon mustard powder

• 1/2 teaspoon ground cumin

• 2 teaspoons sea salt, plus to taste

• 1 teaspoon fresh cracked pepper, plus to taste

Simple Directions:

1. Mix ½ tablespoon brown sugar, mustard powder, sea salt and pepper in a bowl, rub spice mixture over all sides of the pork

2. Heat olive oil in a large skillet or Dutch oven, add pork and cook over medium heat, turning on all sides until evenly browned, approx. 5 minutes

3. Remove pork, transfer onto a plate and set aside

4. Add white balsamic vinegar to skillet, whisk together with pan drippings, transfer the liquid to a slow cooker

5. Add tomato paste, 1 cup of water and ½ tablespoon brown sugar to slow cooker, stir to combine, then add the pork

6. Cover and cook on low for 8 hours

7. Remove pork, transfer to a cutting board and set aside

8. Strain the liquid into a saucepan, bring to a gentle boil, simmer until reduced by half the amount, approx.10-15 minutes

9. Shred the pork and mix in a bowl with 1 cup of the liquid reduction, add salt, pepper and white balsamic vinegar to taste

10. Serve hot and enjoy on toasted buns with coleslaw

Helpful hint: For a robust version serve with your favorite barbeque sauce, sharp cheddar cheese and a side of potato salad. Makes an easy lunch or next day dinner.

Inspirational recipe found here…

https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-pulled-pork-sandwiches-recipe

Roasted Broccoli with Balsamic Vinegar

Power packed with antioxidants, fiber, minerals, nutrients & vitamins, broccoli originated in the eastern Mediterranean region. A favorite plant of the ancient Romans, they cultivated it for its versatility in preparation: steam, sauté, blanche, boil, roast, grill or raw dipped in olive oil. The miniature tree made its way to the U.S. in the 1700’s.

A winter favorite, we tweaked a recipe by roasting florets in extra virgin olive oil and our kitchen “go to” IGP quality, balsamic vinegar. By roasting the cruciferous vegetable together with our vinegar, strong pungent flavors turn subtly sweet & smoky. Finish with a dusting of parmesan cheese, it makes a nutritious, delicious side dish. Approx. 4 servings.

Easy Ingredients:

• 1 pound of fresh broccoli

• 3 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra to taste

• 3 tablespoons Villa Graziella Organic Silver Label Balsamic Vinegar

• ½ cup freshly grated Parmesan cheese

• 1 teaspoon fresh cracked black pepper

• 1 teaspoon coarse sea salt + extra to taste

Simple Directions:

1. Preheat oven to 425°F (218°C), move rack to center position

2. Wash broccoli florets and stalks in warm water, dry with a clean dish or paper towel, cut florets into bite-sized pieces, set stalks aside

3. Line a baking dish or cookie sheet with parchment paper, brush with 1 tablespoon olive oil

4. Spread florets on the baking dish, add 2 tablespoons of oil and mix, coating each floret

5. Drizzle florets with 2 tablespoons of vinegar, salt & pepper, toss thoroughly so ingredients and spices evenly coat florets

6. Bake for 5 minutes, remove dish from oven and turn florets over, bake for 5 additional minutes

7. Dust Parmesan cheese over florets, return to the oven for 3 minutes or until the edges of florets are golden brown

8. Remove from oven, drizzle 1 tablespoon of vinegar on florets, gently toss

9. Season to taste with pepper & sea salt

10. Serve hot & enjoy

Helpful Hints:

When choosing broccoli, choose a firm bunch with a tight crown and stems, make sure it is dark green throughout with no yellow or black spotting,

Loaded with fiber & nutrients, broccoli stalks can be eaten! Peel the tough outer layer of each stalk and shred in a salad, slaw or veggie stir fry.

Inspirational recipe found here…https://usebalsamicvinegar.com/parmesan-roasted-broccoli/

Lemon Baked Flounder

Thinking of making fish but not sure what kind or how to cook it? Why not flounder! A white fish with mild flavor and delicate flaky texture, it can be fried, sautéed, steamed, stuffed or roasted. High in omega-3 healthy, essential fatty acids, we tweaked a recipe with fresh flounder for a delicious & nutritious dinner! 4 servings.

Easy Ingredients:

• 16 ounces-fresh flounder fillets, approx. 3 ½ ounces per filet

• 3 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil

• 4 tablespoons flour

• 2 teaspoons fresh lemon squeezed-1/2 teaspoon more if desired

• 3 teaspoons fresh parsley, chopped-1 teaspoon more if desired

• 1/2 teaspoon sea salt

• 1/2 teaspoon fresh cracked pepper

Simple Directions:

1. Preheat oven to 375°F (190°C), move rack to the center position

2. Line a baking dish with parchment paper, brush with 1 tablespoon olive oil.

3. Rinse filets well under cold water, pat dry with paper towel or a clean dish cloth, set aside

4. Whisk 2 tablespoons olive oil, lemon juice in a bowl, set aside

5. In a separate bowl, mix flour, parsley, salt and pepper

6. Dredge each filet in the oil/lemon juice mixture

7. Then dredge each filet in the flour/parsley, salt & pepper mixture

8. Arrange filets on baking dish & cook for 15-20 minutes until fish is golden and flakes when tested with a fork

For a crispier version, broil filets for 1-2 minutes

Season to taste, serve hot & enjoy with Villa Graziella Organic Bianco Toscano white wine

Inspirational recipe found at…

http://https://recipeland.com/recipe/v/lemon-baked-dover-sole-32286

Kale & Porcini Winter Soup

January is National Soup month! We’re warming up with a cozy porcini mushroom soup. Earthy, umami rich porcini, kale, cannellini beans and your favorite root veggies make a nutritious & delicious vegetarian dinner. We tweaked it adding ground turkey & ditalini pasta for a heartier winter-time version. Makes abundant 6 servings

Easy Ingredients:

• 1 cup dried porcini

• 5 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra 2 tablespoons for drizzling

• 3 cups hot water

• 1 cup or bunch fresh kale, washed stemmed & shredded, Swiss chard fine too

• 1-pound ground turkey, ground, chicken or pork fine too

• 1-14 ounce can plain, unflavored, unseasoned diced tomatoes, plus juice

• ½ cup fresh cherry tomatoes sliced

• 8-ounce dried white or cannellini beans, sorted & soaked overnight. Or 1-14 ounce can, cannellini beans drained. Drained & rinsed, no salt canned chickpeas fine too

• 8-ounce dried pasta; ditalini, macaroni or tubetti cook better in a heftier soup instead of a light broth

• 4 cups organic vegetable broth or stock

• 1 ½ cups diced yellow onion

• 2-3 fresh carrots, scrubbed, sliced

• 2 gloves fresh garlic, minced

• 2 sprigs fresh rosemary, dried fine too

• 1 teaspoon fresh cracked pepper, or more as needed

• 1 teaspoon sea salt, or more as needed

• 3 tablespoons freshly grated Parmesan cheese, hard goat or other hard cheese fine too

Simple Directions:

1. Soak porcini mushrooms in very hot water 30-45 minutes. Remove with a slotted spoon, set aside the soaking water. Rinse mushrooms in cool water to remove any grit. Pat dry with clean dish or paper towel.

2. Strain mushroom soaking liquid through a cheese cloth or paper towel lined sieve or with a fine mesh strainer into a bowl, set aside.

3. In a Dutch oven or stock pot, melt olive oil over medium heat, when hot, add onion, cook so it starts to soften.

4. Add carrots, garlic, mushrooms cover pot & cook over medium-low heat 10-15 minutes, stirring often as liquid dissipates, veggies soften, onions & garlic become translucent but not brown.

5. Add ground meat, cook uncovered, stirring often, scraping bottom until meat & veggies are evenly browned.

6. Add both fresh & canned tomatoes, beans, kale, reserved mushroom liquid to pot, generously salt & pepper, bring to a boil uncovered.

7. Reduce heat, add vegetable broth, cover with lid askew, simmer slowly over a gentle, low heat 30-45 minutes.

8. Bring cold water in a large pot to a boil, add pasta stirring occasionally until 3 minutes prior to cooking instructions so pasta not fully cooked, very al dente.

9. Drain pasta well, add to soup, taste & season with additional salt & pepper if needed.

10. Drizzle extra-virgin olive oil, sprinkle Parmesan cheese shavings as desired serve & enjoy hot with Villa Graziella wine made made with organic grapes.

Inspirational Recipe found at River cottage Veg -Hugh Faernley-Whittingstall, Ten Speed press, 2011.

Cooking Begins-Carla Lalli Music, Published By Clarkson Potter, March 2019

Soup suggestions:

Use seasonal winter vegetables for optimal flavor and good value

Take the time to slowly cook or sauté vegetables-carrots, celery, garlic, onions over medium heat. Finely chopped aromatic veggies slowly “sweat” releasing liquid while gaining rich flavors. Also known as soffritto (under fried or fried slowly in Italian) or mirepoix (named for the French diplomat and Duke de Mirepoix).

Add fresh herbs towards the end of the cooking time to retain aroma & flavors

Soup too salty? Add a thin sliced potato to absorb salt, slowly simmer for 10-15 minutes, remove slices before serving

Don’t take a short cut and cook pasta in soup, it absorbs liquid resulting in a gummy like texture

For fully blended flavors, prepare soup 1 day prior, make smaller portions & refrigerate for next day lunch or freeze for a quick dinner later in the week

Balsamic Vinegar Roasted Pears with Goat Cheese & Cracked Black Pepper

Looking for an easy & nutritious holiday dessert? Winter pears, balsamic vinegar & fresh cracked black pepper. Legendary GOURMET magazine Editor in Chief, author & journalist Ruth Reichl inspired us to try this recipe. Sweet & tangy vinegar notes contrast deliciously with the cheese & pears. Makes 8 servings.

Simple Ingredients:

• 5- 6 Tablespoons Villa Graziella Organic balsamic vinegar Silver label

• 2 Tablespoons Villa Graziella Organic extra virgin olive oil

• 2 Tablespoons unsalted butter

• 4 fresh Bosc pears, washed, dried, halved lengthwise and cored

• ½ pound fresh goat cheese-crumbled or cut into ¼ inch pieces

• 1/3 cup honey

• Freshly cracked black pepper

Easy Directions:

1. Arrange rack to middle shelf & preheat oven to 400˚F

2. Combine olive oil & butter in a 9 x13 square backing dish, melt in oven for 2 minutes, evenly spread butter & oil combination.

3. Arrange pears cut side down in a single layer on baking dish, roast 30-35 minutes

4. Drizzle balsamic vinegar over pears, return to oven, roast for 7-10 minutes

5. Transfer pears to serving dish, cut side up.

6. Spoon balsamic juices from baking dish over pears.

7. Arrange cheese on and around pears.

8. Drizzle honey over cheese and pears.

9. Grind fresh black pepper pears and cheese.

10. Serve and enjoy!

Helpful hint: Swap out the goat cheese with vanilla bean ice cream.

For extra crunch & texture add finely chopped pecans or walnuts, crumbled biscotto or cookie on top of each serving.

Inspirational recipe found here…
https://food52.com/recipes/14374-roasted-pears-in-balsamic-vinegar-with-goat-cheese-and-black-pepper