Enjoying a warm weekend before winter’s chill? Balmy temps welcome us outside to grill & serve an easy herb dressing. Salmoriglio in Italian, a Sicilian & Southern Italian staple with possible Greek, Spanish, or Arabic origins, it is also be a brined marinade-salamoia. Lemon juice, olive oil & our organic certified Tuscan Herb meat seasoning blend with Italian sea salt with 10 hand ground and blended seasonings & spices for a delicious main course. Makes 6 ample servings.

Simple Ingredients:

• 1 cup Villa Graziella Organic Extra Virgin Olive Oil, + extra for grilling

• 1½ tablespoons Villa Graziella Organic Tuscan herb seasoning blend for meat + extra to taste

• 1 trimmed- 2 ½ to 2 ¾ pound tri-tip beef roast

• 2 tablespoons fresh lemon juice

• 2 fresh garlic cloves, peeled

• 1 teaspoon coarse sea salt, Kosher ok too

• 1 teaspoon fresh cracked pepper

Easy Instructions:

1. Blend Tuscan herb seasoning and garlic in a mini food processor or blender until finely chopped.

2. Slowly add, while processor is running, lemon juice, then olive oil.

3. Transfer to a bowl and set aside

4. Place meat on a large platter or dish, rub oil followed by salt & pepper on all sides of the roast. Set aside and let stand 30 minutes to 1 hour.

5. Place meat on grill rack. grill uncovered for 6 minutes over medium heat.

6. Turn roast over, move to where heat is medium hot and indirect.

7. Close grill lid, cooking 10-13 minutes turning meat once.

8. Cook until a thermometer inserted into the thickest part of the roast indicates 128°F to 135°F for medium rare meat.

9. Transfer meat to a serving platter, allow to rest 10 minutes. While meat is standing, transfer dressing to a serving bowl or gravy boat.

10. Slice meat against the grain, serve and pass the dressing separately, enjoy with Villa Graziella Organic wine.

Helpful Hints:

-Make dressing a day ahead, cover and refrigerate, bring to room temperature an hour before serving.

-Cover & refrigerate remaining meat 2-3 days, fill pita bread pockets & top with dressing or add to salad & top with dressing for lunch, add to a grain bowl for dinner.

To download this recipe click here

Find the inspirational recipe here…https://www.epicurious.com/recipes/food/views/wood-smoked-tri-tip-with-sicilian-herb-sauce 238793

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!

Late fall brings a new crop of vegetables. Slow roasted kale with our new organic certified,

Tuscan Herb Seasoning Blend for veggies is easy. Italian sea salt, with 7 hand ground and blended seasonings & spices make it a delicious and nutritious side dish. Makes 6 servings.

Easy Ingredients:

• 1-12 oz. head of fresh kale, washed, rinsed & dried

• 2 tablespoons Villa Graziella Organic extra virgin olive oil

• 2 teaspoons Villa Graziella Organic Tuscan Seasoning blend for Veggies + extra to taste

• 1/4 cup Villa Graziella Organic Silver Balsamico di Modena vinegar

Simple Directions:

1. Preheat oven to 325˚F

2. Line 2 roasting pans with parchment paper or aluminum foil set aside.

3. In a large mixing bowl place Tuscan seasoning blend, balsamic vinegar, then add olive oil.

4. Whisk lightly until ingredients turn into a foaming, thick emulsion like dressing.

5. Tear kale from center stalk, into 2-inch pieces, add to mixing bowl.

6. Combine ingredients using your hands, mix so kale is completely and evenly coated.

7. Divide prepped kale on the roasting pans, spread evenly apart.

8. Place in oven, cook for 15 minutes, remove from oven, mix kale mixture, return to oven for additional 10-15 minutes. Kale should be crisp but not charred.

9. Remove from oven, taste, and add additional Tuscan seasoning blend if needed.

10. Toss, serve & enjoy!

Helpful Hints:

• Short on time? Use pre-cut, packaged kale, make sure to still wash & dry.

• High in water, kale releases water when combined with vinegar and salt, break into 2inch pieces to avoid wilting.

• Cover & refrigerate 2-4 days, add to an omelet for breakfast, salad for lunch, grain & veggie bowl for dinner.

• Cut up discarded kale stalks for a smoothie, add pieces to a veggie broth or compost.

To download this recipe click here

Find the inspirational recipe here…https://www.acouplecooks.com/roasted-kale/

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!

Fresh Fish Tacos

We don’t acknowledge our Hispanic heritage enough so this month when celebrating is official, we made fresh fish tacos. Baking at a lower temperature instead of frying avoids overcooking. We added our organic certified Tuscan herb seasoning blend for fish & shellfish. Made from Italian sea salt, lemon thyme, marjoram, lavender, red juniper & summer savory makes it a delicious vitamin and protein packed weeknight dinner. Top with your favorite salsa, avocado and a squeeze of fresh lime. Makes 6 tacos.

Easy Ingredients:

• 1-pound fresh, Pacific Cod or Atlantic Haddock-frozen ok, if possible from a sustainable source or wild caught

• 1 ½ tablespoons Villa Graziella Organic Tuscan herb seasoning blend for fish

• 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

• 1 sliced avocado

• 6 whole wheat flour tortillas, corn ok too

• 1 ½ cups seafood breader, flour ok too

• 1 ½ cups purple & green cabbage washed, dried, shredded-if pre-bagged make sure to still wash

• 1 fresh lime cut into 6 wedges

• 1/2 tablespoon fresh cilantro finely chopped optional

• Fresh salsa optional

Simple Directions:

1. Preheat oven to 275˚F

2. Combine Tuscan herb fish seasoning & seafood breader in a bowl, mix well, set aside.

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

4. Place shredded cabbage in a bowl, set aside.

5. Cut fish into 1-inch pieces, toss in fish seasoning/breader mixture and then place on baking sheet.

6. Drizzle 1 tablespoon olive oil over fish pieces, bake for 20-25 minutes until browned. Test by poking a fork into fish, it is cooked if it separates and easily flakes.

7. While fish is baking warm tortillas for 3-5 minutes.

8. Remove fish from oven arrange on a serving dish or fill warmed tortillas with fish, squeeze lime onto fish.

9. Top with shredded cabbage, avocado and salsa.

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

To download this recipe click here

Inspirational Recipe found here… https://spicesinc.com/p-8034-crispy-fish-tacos.aspx

Helpful tips:

• Substitute cod or haddock with any firm white fish fillets. Frozen ok, preferably from a sustainable source or wild caught.

• Adding seasoning blend at the beginning so it is fully absorbed and blends with fish.

• Fish has a lighter, more delicate protein composition than meat. Baking at a lower temperature keeps it tender and tasty without drying out.

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!

Do you know the legend behind Pasta Puttanesca?

Resident Chef Scott Becker at Binny's Highland Park recently shared the tale where Neapolitan prostitutes needed a sauce they could make in between customers. Using available ingredients; anchovies, garlic, onion & tomatoes, they made a quick & easy sauce for pasta. Chef Becker’s creation includes capers & olives for a satisfying, savory & super flavorful dish!

Simple Ingredients:

• ½ cup Villa Graziella Organic, Extra Virgin Olio Nuovo olive oil, plus extra to flavor

• 1-28 ounce can San Marzano tomatoes, crushed

• 12 oz Kalamata black olives, pitted & halved

• 15 anchovy filets, chopped

• 12 garlic cloves, peeled & thinly sliced

• 1 ½ cup of capers

• 1 red onion, diced

• Red pepper chili flakes 

• Sea salt & cracked pepper

• Chopped fresh parsley, optional

Easy Directions:

1. In a large pot, over medium heat, lightly sauté onion, garlic & anchovies in olive oil until the garlic & onion begin to brown

2. Add capers & olives to the pot, cook 2 minutes

3. Add crushed tomatoes including the juice

4. Season with black pepper & chili flakes to taste

5. Reduce heat to low, simmer until sauce thickens & flavors blend, about 1 hour

6. Cook pasta, (linguine or other long shaped pasta) according directions

7. Drain pasta & toss with sauce & 1 tablespoon of olive oil.

8. Adjust seasonings & oil to taste

9. Garnish with chopped parsley

10. Serve immediately, enjoy with Villa Graziella Organic Chianti DOCG red wine

Expert tip; Careful how much salt is added to the water as all the ingredients are very salty, as the sauce cooks, the salty flavors will become more concentrated & pronounced. This sauce freezes well, make a large batch & freeze in smaller portions.

Interested in learning more about wine, cooking classes & demonstration?   Visit https://www.binnys.com/events

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!

Olive Oil & White Balsamic Coleslaw

Did you know coleslaw dates to the 18th century? The word comes from Dutch Koolsla-cabbage salad. Instead of mayo & sugar why not a healthier alternative using our Olio Nuovo olive oil & White Balsamic Condiment vinegar. Easy to make, this crunchy, fiber rich & delicious version goes with barbecued chicken, grilled burgers even your favorite sandwich. 6 ample servings.

Easy Ingredients:

• 1/2 cup Villa Graziella Organic extra virgin olive oil

• 2 tablespoons Villa Graziella Organic White Balsamic Condiment vinegar + extra to taste

• 4 cups green cabbage-washed, rinsed, dried & shredded in ¼ inch strips

• 2 cups red cabbage-washed, rinsed, dried & shredded in ¼ inch strips

• 1 cup carrots-washed, rinsed, dried & shredded in ¼ inch strips

• ¼ cup honey, if possible organic or pure maple syrup

• 2 tablespoons fresh lemon juice

• 1 tablespoon Dijon or grainy mustard

• 1/2 teaspoon sea (Kosher fine), + extra to taste

• 1/4 teaspoon fresh cracked pepper, + extra to taste

• 1/4 teaspoon celery seed

Simple Directions:

1. In a large bowl, mix the carrots, green and red cabbage, set aside.

2. In another bowl, whisk together vinegar, honey, lemon juice, mustard, salt, pepper & celery seed.

3. Slowly whisk in olive oil, to the bowl, dressing mixture should start to thicken.

4. Add ½ the dressing to cabbage and carrots, gently toss.

5. Slaw may seem dry; however, cabbage will release a lot of moisture.

6. After 5 minutes add remaining dressing.

7. Cover & refrigerate 30 minutes to 3 hours before serving.

8. Season with sea salt & pepper, toss.

9. Serve and enjoy.

10. Cover & refrigerate 2-4 days.

Helpful Hints:

• Short on time? Use pre-cut, packaged cabbage & carrots, make sure wash & dry.

• High in water, cabbage releases water when combined with vinegar and salt, cutting ¼ heftier strips to keep crisp and avoid wilting.

To download this recipe click here

Inspirational recipes found here…

https://www.jessicagavin.com/vinegar-coleslaw

https://www.atwistonolives.com/creamy-white-balsamic-coleslaw/

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!

Red Potato Spiedini

Spiedini comes from Italian word spiedino-a skewer used to cook or grill meat & vegetables.

We grilled red potato spiedini using our organic certified Olio Nuovo with our new Tuscan Herb Seasoning for vegetables. Rich in fiber, the skins of red potatoes are nutrient packed with B vitamins, iron, & potassium. Easy to make, enjoy perfectly seasoned potatoes. 6 ample servings. Stay tuned for updates on our new Tuscan Herb Seasonings coming soon!

Easy Ingredients:

• 1/2 cup Villa Graziella Organic extra virgin olive oil + extra for drizzling

• 2 pounds red potatoes

• 2 ½ teaspoons Villa Graziella Organic Tuscan Herb Seasoning for veggies or your favorite dried herbs; parsley, oregano, sage, rosemary or thyme

• 1/2 teaspoon sea (Kosher fine), + extra to taste

• 1/4 teaspoon fresh cracked pepper, + extra to taste

• Wooden skewers soaked in water 30 minutes-2 hours

Simple Directions:

1. Wash, rinse and dry potatoes, wash, rinse and dry even if pre-packaged.

2. Place potatoes in a microwave safe dish with ½ cup of water, heat for 3 minutes, stir once, return to microwave, cook additional 3-5 minutes until tender. Drain potatoes set aside to fully cool.

3. While potatoes cool, combine olive oil and spices in a bowl, whisk lightly.

4. Slice potatoes in 1 ½ inch slices, add potato slices into the bowl with herb/oil mixture.

5. Add sea salt and pepper, gently toss, set aside to marinate 30 minutes up to 3 hours.

6. Thread potato slices on soaked skewers spacing about 1 inch apart, leaving 5 inches on end of skewer free to handle skewers, reserve any remaining oil and seasoning mixture.

7. Set grill to medium heat, cook uncovered over medium heat for 5 minutes on each side.

8. Close cover, grill additional 5 minutes, potatoes should be tender and brown, not charred.

9. Remove from grill, season to taste and drizzle remaining oil & seasoning mixture.

10.Serve hot or at room temperature & enjoy

Helpful Hints:

• Partially cooking potatoes before grilling cuts down on time, halfway cooked, the high heat sears them with a tasty outer crust, while finishing cooking the inside

• Marinating potatoes with olive oil, seals in the moisture preventing them from drying out.

• Soak bamboo skewers in water up to 2 hours so potatoes cook evenly and do not burn

• Cover & refrigerate up to 3-4 days, enjoy the next morning in your favorite breakfast

frittata or scramble. At lunch in a steak salad or with a sandwich.

To download this recipe click here

Inspirational recipe found here…https://www.tasteofhome.com/recipes/red-potato-skewers/

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!

Balsamic Vinegar Apple Sauce

Apple picking is a favorite Fall activity! Use the apples you picked and try this delicious homemade apple sauce recipe!

Ingredients:

• 10 apples peeled, cored and cut into chunks

• 2 cups of water

• 3-4 tablespoons Villa Graziella Organic Condimento Balsamico Bianco

• 1 tsp cinnamon

• 2-4 tablespoons brown sugar
Directions:

1. Put apples into a large pot.

2. Bring to boil.

3. Lower heat and simmer for 20-30 minutes. until apples are very soft and easily smashed.

4. Remove from heat.

5. In a food processor mix the soft apples, ½ of the water from the pot, cinnamon, brown sugar and balsamic.

6. Create desired consistency.

7. Drizzle additional balsamic vinegar on top.

8. Ready to serve, either hot or refrigerated.

9. Delicious with vanilla ice cream or vanilla yogurt.

10. Freezes easily, lasts up to one year in a cold freezer.

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!

Olive Oil Grilled Corn on The Cob

Can’t Say So Long to Summer? Neither can we!

Enjoy the last of the season’s bounty with grilled corn on the cob. A healthier alternative to butter, extra virgin olive oil sprinkled with sea salt complements the corn’s sweetness.

6 servings.

Easy Ingredients:

• ¼ cup Villa Graziella Organic extra virgin olive oil + extra for drizzling

• 6 ears fresh, unhusked corn on the cob

• 1/2 teaspoon sea salt (Kosher fine), + extra to taste

Simple Directions:

1. Place corn cobs including the husks in a clean bucket.

2. Fill ¾ to the top with cold water tip side facing down, soak corn 1 to 24 hours in bucket.

3. Remove cobs from water, peel back outer husks and silk, compost or discard husks & silk.

4. Preheat gas or charcoal grill to medium high heat, place corn with husks on grate for 3-5 minutes.

5. Turn and grill additional 3-5 minutes careful not to burn or over char any side of the cob.

6. Remove corn with husks from heat, place in a double paper bag, close bag, folding tightly to the bottom of the bag.

7. Steam and “cook” corn in the closed bag 5-15 minutes.

8. Open bag, let sit 3-minutes, remove corn and peel back the husks being careful not to burn hands (we use clean cloth gardening gloves).

9. Brush corn with olive oil, season to taste with sea salt.

10. Serve & enjoy!

Helpful Hints:

• Soaking cobs in water makes for a juicier kernels & moist corn that cooks evenly.

• Unlike butter which can burn on grilled veggies, olive oil’s high smoke point complements the corn’s high sugar content.

• Add shaved corn to salads and salsas for a subtle, smokey-charred flavors.

• Cover & refrigerate up to 3 days, avoid freezing.

Find the inspirational recipe here…http://www.greenthumbwhiteapron.com/olive-oil-grilled-corn-on-the-cob/

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!

Easy Breakfast Frittata Cups

Need a healthy breakfast but don’t have a lot of time? Easy Breakfast Frittata Cups solve the problem!

The word comes friggere-to fry in Italian, more than just a fried egg, make ahead, using tasty ingredients from your pantry with protein packed eggs, add to muffin cups and pop in the oven. Delicious with fruit for a pre-zoom breakfast, pack with a side salad for a tasty school lunch, or healthy on the go snack. Makes 12-cups.

Easy Ingredients:

• 2 tablespoons Villa Graziella Organic extra virgin olive oil

• 9 fresh organic eggs, room temperature

• 1/3 cup organic fat free or unsweetened almond milk

• 1 cup fresh mushrooms, washed dried and chopped

• ½ cup red onion, finely chopped

• ½ cup finely grated Parmigiano Reggiano, shredded cheddar or mozzarella cheese

• ½ cup cherry tomatoes optional

• 1 tablespoon fresh or dried herbs-optional

• 1 teaspoon cracked pepper + to taste

• 1 teaspoon sea or Kosher salt + to taste

Simple Directions:

1. Brush ceramic or aluminum muffin pan thoroughly with 1 tablespoon olive oil, set aside.

2. Heat 1 tablespoon olive oil in a frying pan, sauté mushrooms over medium heat, stirring occasionally until liquid dissipates.

3. Add onion to pan, mix with mushrooms, season with salt, pepper, and herbs.

4. Sauté until onions turn golden but not brown, remove mixture from stove, set aside, allow to cool.

5. As vegetables sauté, preheat oven to 350˚F.

6. Gently whisk eggs, milk and cheese in a large bowl.

7. Add vegetables to bowl until combine until completely blended.

8. With a ladle, fill each muffin cup ¾ to the top.

9. Bake for 20-25 minutes or until a toothpick comes out clean when inserted.

10. Remove from oven, cool to room temperature so each frittata firms, serve and enjoy!

Helpful Hints:

• Store frittata’s in a tightly sealed container in the refrigerator for up to 4 days.

• Shop your refrigerator or pantry for your favorite fillings:

 Diced chicken, ham, turkey or salami.

 Pecorino Romano, Provolone or Swiss cheeses all which melt evenly.

 Cooked or roasted eggplant, peppers, potatoes, or zucchini. If using fresh kale, spinach or other greens, sauté or cook ahead to eliminate excess moisture and prevent sogginess.

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 lunch or side at dinner? We tweaked a recipe using fresh cherry tomatoes, feta cheese, our olive oil & Condimento Bianco white balsamic vinegar for an easy, healthy, delicious pasta salad everyone will enjoy. 8-10 servings

Easy Ingredients:

• 16 oz. small elbow or tubular shape pasta

• 15 oz. fresh Greek or Italian olives pitted olives, cut in half

• 1 15 oz. can artichoke hearts packed in water, quartered

• 8 oz. fresh feta cheese cut in 1/2 inch chunks

• 1 cup ripe cherry tomatoes halved

• 1/2 small red onion, thinly sliced

• 3 tablespoons capers

• 1 1/2 tablespoons Villa Graziella Organic extra virgin olive oil

• Sea or Kosher salt

• Fresh cracked pepper

• 1 tablespoon fresh parsley finely chopped, dry ok too

Dressing:

• 2/3 cup Villa Graziella Organic extra virgin olive oil

• 1/4 cup Villa Graziella Organic Condimento Bianco-white balsamic vinegar

• 2 tablespoons fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 clove garlic, minced

• 1 teaspoon fresh thyme

• Sea or Kosher salt

• Fresh cracked pepper

Simple Directions:

1. Cook pasta according to package directions until just firm-al dente.

2. Strain pasta, drizzle with olive oil, add salt & pepper, toss to coat.

3. Place pasta in a large bowl, uncovered in the refrigerator for 10-30 minutes to cool.

4. Combine balsamic vinegar, olive oil, lemon juice, Dijon mustard, garlic, thyme, salt, pepper in a large measuring cup, mix well, set aside.

5. Combine cooled pasta, olives, artichoke hearts, tomatoes, onion, capers & feta chunks.

6. Pour 1/2 the dressing over pasta, toss to coat, to prevent mushy pasta.

7. Just before serving, add remaining dressing, toss and add parsley

8. Serve & enjoy!

Pasta Pointers

• When possible, use pasta cut with bronze dies or plates. Likely indicated on the package, the textured or “rough” surface is perfect for clinging to ingredients and absorbing sauces.

• Use short pasta; elbow, fusilli, shell, or wheel shaped and made with 100% semolina flour. Ideal for dry pasta, made from durum wheat, it cooks evenly and preserves the pasta’s shape & structure.

• Soak sliced onions in ice water for 20-30 minutes to take the bite (sulfur compounds) while keeping them crisp.

• Use 2/3 cup olive oil for a more flavorful taste, for milder dressing, use 3/4 cup olive oil.

Inspirational Recipe found here…https://www.acedarspoon.com/mediterranean-pasta/

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!