White Balsamic Fresh Fruit Skewers

Looking for more ways to enjoy fruit? Fresh fruit skewers drizzled with Condimento Bianco white balsamic vinegar! Fiber rich, healthy, easy, and affordable with in season, ripe berry or stone fruits. Make it a family activity starting at your local famer’s market with everyone choosing 1-2 favorite fruits, once home wash, dry and assemble colorful skewers. 8 servings.

Simple Ingredients:

• Villa Graziella Organic Condimento Bianco White Balsamic Condiment

• Blueberries

• Strawberries

• Kiwi

• Cantaloupe or Honeydew melon

• Red or green grapes

• Substitute with ripe bananas, pineapple, firm watermelon, peaches or nectarines.

Easy Directions:

1. Wash & dry fruit

2. Peel and cut large fruit into chunks or wedges, place each fruit in a bowl or plate

3. Thread fruit onto bamboo skewers leaving 3-4 inches to serve and hold skewer

4. Arrange on a platter

5. Drizzle white balsamic condiment evenly over fruit

6. Serve and enjoy

Helpful hint: If not immediately serving, cover platter tightly and chill. Drizzle with vinegar right before serving. Refrigerate up to one day.

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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Balsamic Marinated Flank Steak

Need a reason to enjoy eating outdoors? Today is National Eat Outside Day!

We marinated lean flank steak with our Silver Balsamic Vinegar and Extra, Virgin Olive Oil. Blend ingredients for an easy vinaigrette, marinate overnight & serve with grilled veggies. 8 servings.

Simple Ingredients:

• ½ Cup Villa Graziella Organic Silver label balsamic vinegar

• 1 Cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for grilling

• 1 3-pound flank steak

• 2 Tablespoon whole-grain mustard

• 1 Tablespoon fresh rosemary leaves

• 2 Fresh garlic cloves sliced

• Sea salt Kosher ok

• Fresh ground black pepper

Easy Instructions:

1. Add balsamic vinegar, mustard, garlic cloves, rosemary, oregano to a blender

2. Chop on a medium to low speed until the garlic is minced

3. Adjust blender to low and add the olive oil until creamy, if too thick add 2 tablespoons water. Add a pinch each of salt & pepper, season to taste.

4. Place meat in a large zip lock bag or glass bowl or ceramic baking dish, pour vinaigrette on meat, reserve & set aside ¼ cup of vinaigrette

5. Turn meat to coat, tightly seal the bag or cover the bowl, refrigerate 4 hours or overnight

6. Remove steak from marinade, season with salt & pepper, allow to sit 10-15 minutes prior to grilling, discard marinade

7. Grill steak over medium heat turning periodically, about 10-12 minutes until thickest part of meat registers 125˚F

8. Transfer steak to a carving board and allow to rest about 5 minutes

9. Slice against the grain, serve with remaining vinaigrette & enjoy with Villa Graziella Organic wine

To download this recipe click here

Inspirational recipe can be found here…https://www.foodandwine.com/recipes/balsamic-marinated-flank-steak

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie!

It’s Salad Saturday!!

Salads taste better with a combination of flavors and textures, look no further than your backyard veggies or at the farmer’s markets for fresh & healthy additions.

Fruit-Naturally sweet, thinly sliced strawberries, quartered peaches and nectarines or antioxidant rich blue berries to complement savory ingredients.

Veggies-Cool and slice grilled corn, eggplant, peppers, or zucchini for added color and taste.

Nuts-Shop your pantry for almonds, pine nuts, pistachios, or walnuts. Toast them lightly for fragrant flavors and extra crunch.

Umami-Known as the 5th taste has a savory profile. Check your refrigerator and add feta, goat, gouda, or parmesan cheese for protein packed smoky flavors.

Dress-If using a prepared dressing, add right before serving to avoid sogginess. Oil & Vinegar? Use extra virgin olive oil & balsamic vinegar 😊 Add sea salt, (Kosher o.k.) first, followed by vinegar, the vinegar dissolves salt and then add oil. Any dressing should lightly coat not drench the salad.

Helpful hint: Use veggie peels, scraps and stalks for broth or compost.

Adrienne’s summer salad using fresh greens, crispy cucumber & sweet red onion!  

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.

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie!

What to do with all your backyard zucchini? Part of the squash family, zucchini originated in Central & South America. The word Zucchini comes from the Italian word zucchino or little squash. We stuffed our zucchini with 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

1. Preheat oven to 350˚F

2. Trim the stem & cut each zucchini in half lengthwise

3. Scoop out the center sections with a melon baller or small spoon, set aside

4. In a large bowl, combine eggs, cheese & meat with a fork or wooden spoon, do not overmix

5. Add breadcrumbs, nutmeg, salt, pepper to the bowl & combine

6. Using your hands, fill each zucchini halve with meat mixture, press to fill each halve so it mounds the top of the zucchini

7. Spread tomato sauce or puree evenly over the bottom of a baking dish

8. Arrange zucchini on top of the sauce, drizzle with olive oil, sprinkle parmesan cheese

9. Cover dish loosely with aluminum foil, bake for 30 minutes or when meat is browned, remove from oven & let rest 3 minutes

10. 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

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie!

While we enjoy the creations of professional chefs, we salute the tireless efforts of those at home who still cook each day. Indulging various tastes, several meal requests and dietary requirements, talented home chef Martha M. bakes and cooks daily while experimenting with different cuisines. Using fresh, seasonal ingredients, Martha’s summer blackberries & figs with mascarpone cheese make a delicious dessert. Serves 4-6.

Simple Ingredients:

• 8 oz. Italian mascarpone cheese

• 1 ½ Tbs. Villa Graziella Organic Silver label balsamic vinegar

• 12 fresh figs, quartered

• 1 Cup blackberries, washed and dried

• 1 Tbs. brown sugar

Easy Directions:

1. In a small bowl, mix the mascarpone with the brown sugar and balsamic vinegar until the brown sugar dissolves.

2. Spoon the mascarpone in the center of a serving dish. Surround with figs. Sprinkle with blackberries, serve and enjoy!

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie!

Need an easy dessert for an evening in the backyard? August is National Peach month.

In season and juicy ripe, we adapted a recipe using fresh yellow peaches, our White Balsamic Condiment & Bianco Toscano wine with fresh thyme sprigs for a refreshingly delicious last course. Makes 3 cups.

Simple Ingredients:

• 3 medium, ripe, fresh organic peaches, washed, dried and cut into wedges

• 3 tablespoons Villa Graziella Organic white condiment

• 1/3 cup Villa Graziella Organic Bianco Toscano white wine-optional

• 1/3 cup packed light brown organic sugar

• 1-1/2 teaspoons fresh thyme leaves

• Pinch of sea salt, Kosher fine too

Easy Directions:

1. Combine ingredients in a medium bowl, without overmixing

2. Marinate in the refrigerator 20 minutes to 1 hour

3. Stir to combine

4. Serve & enjoy

Helpful hint: Swap out peaches with nectarines or other stone fruits. Refrigerate up to one day

Inspirational recipe found here…

https://www.finecooking.com/recipe/brown-sugar-and-thyme-marinated-peaches

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie!

July 28th is National Hamburger 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 Villa Graziella Organic Silver label 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!

Inspirational recipe found at…
https://foodbabbles.com/balsamic-burger/

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie!

These irresistible items (that happen to be vegetarian) grilled zucchini with Villa Graziella Organic olive oil and Villa Graziella Gold label Organic Balsamic Vinegar. Slice the zucchini lengthwise in strips, coat in olive oil, garlic salt, sea salt and black pepper, on a hot grill cook until desired “doneness” (fork tender but not mushy). Feel Free to substitute any vegetables you enjoy. Platter the vegetables beautifully, (colorful and bright plates and bowls work wonders for presentation). Drizzle with your most delicious Villa Graziella Organic olive oil and balsamic. Finish with cracked black pepper. Enjoy!

Fresh tomatoes, Garden basil, cucumbers feta cheese tzatziki drizzled with Villa Graziella Organic Olive oil and Silver label balsamic.

How to make tzatziki:

Ingredients:

· 3/4 English cucumber, partially peeled (striped) and sliced

· 1 tsp kosher salt, divided

· 4 to 5 garlic cloves, peeled, finely grated or minced (you can use less if you prefer)

· 1 tsp white vinegar

· 1 tbsp Villa Graziella Organic Extra Virgin Olive Oil

· 2 cups Greek yogurt (I used organic fat free Greek yogurt, but you can use 2% or whole milk Greek yogurt, if you like)

· 1/4 tsp ground white pepper

How to prepare:

1. Prep the cucumber. In a food processor, grate the cucumbers. Toss with 1/2 tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.

2. In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and Villa Graziella Organic olive oil. Mix to combine.

3. Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.

4. When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more Villa Graziella Organic olive oil, if you like. Add a side of warm pita bread enjoy!

Recipes from:

Chef Katie O’Reilly 

Katie Os Food Carnival

Katie@ktofoodcarnival.com

Celebrity Chef, Food Authority, Culinary Judge

Creator and Host, Katie O’s Food Carnival TV Show

Amazon #1 Best Selling Cookbook Author

Fabulous Food Katie O’s Soups and ProductsArtistic Custom Catering

 https://ktofoodcarnival.com/

Tried, Tasted & True!

We try & taste every recipe we feature. We love to share our family recipes, those of home cooks & chefs and we sometimes adjust them. We want you to have a healthy & delicious experience using our recipes. So, try them, tweak them and please tell us about it! Take a photo and hashtag it #villagraziella- We love seeing your creations on insta. & facebook and welcome your comments & feedback!

Grazie!

Simple Ingredients:

• 2 tablespoons Villa Graziella Organic extra virgin olive oil

• 4 green/orange and/or yellow peppers

• 1 lb. extra lean ground turkey

• 1 yellow onion diced

• 3 cloves garlic diced

• 1 tablespoon chili powder

• 1 tablespoon season salt

• 2 cans diced tomatoes

• 1 can tomato paste

• 1 cup low fat shredded cheese (any kind you like)

Simple Ingredients:

1. Green, orange, and/or yellow peppers cut top off and clean seeds out. Drizzle 8x8 baking dish with olive oil and stand peppers up in dish.

2. Brown extra lean ground turkey with diced onions and garlic in a fry pan with olive oil .

3. Add season salt and chili powder

4. Once browned, add 2 cans of diced tomatoes (you can get them with chili pepper, other seasoning or just plain, you choose what you like)

5. Add can of tomato sauce. Keep a small amount to pour over top of peppers before baking

6. Fill the peppers with the turkey mixture in the 8x8 dish.

7. Pour the remaining tomato sauce diluted with a little water over top of the peppers and around them.

8. Sprinkle with whatever low fat shredded cheese you like.

9. Bake at 350 degrees approximately 45 minutes

Helpful Hints:

• You can add cooked rice to the ground turkey, black beans, or jalapeños diced to add other flavors

  Tried, Tasted & True!

  We try & taste every recipe we feature. We love to share our family recipes, those of home cooks & chefs and we sometimes adjust them. We want you to have a healthy & delicious experience using our recipes. So, try them, tweak them and please tell us about it! Take a photo and hashtag it #villagraziella- We love seeing your creations on insta. & facebook and welcome your comments & feedback!

Grazie!