Crunchy, roasted red cabbage makes a perfect side dish to Corned Beef. Or top with goat cheese and enjoy alone. Easy to make, this a savory-sweet, delicious, is vitamin C & antioxidant rich! Makes 6 servings.

Easy Ingredients:

• ½ head red cabbage, washed, rinsed, dried and sliced in ¾ inch slices

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

• 1 tablespoon Villa Graziella Organic Tuscan herb seasoning blend for veggies

• 2 tablespoons Villa Graziella Organic gold balsamic vinegar di Modena

• ¼ cup crumbled fresh goat cheese

• Sea salt, Kosher ok too

• Fresh cracked pepper

• Fresh parsley, dry ok too

Simple Directions:

1. Preheat oven to 400˚F

2. Line 1 roasting pan/cookie sheet with parchment paper, brush with olive oil, set aside.

3. Place cabbage slices evenly apart on cookie sheet.

4. Brush slices with olive oil.

5. Sprinkle slices with Tuscan herb seasoning, salt & pepper.

6. Place in oven, cook for 15-20 minutes, cabbage slices should be crisp but not charred.

7. Remove from oven, place in a serving dish, drizzle slices with balsamic vinegar.

8. Sprinkle slices with goat cheese.

9. Top with fresh parsley

10. Serve & enjoy!

Helpful Hints

• Like cabbage but not the pungent smell? While roasting cabbage, fill a small saucepan with 1 cup of water, 3 tablespoons white vinegar. Bring to a slow boil, reduce heat, slowly simmer30 minutes, the vinegar’s steam will diffuse and eliminate any strong odor.

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

• Use any cabbage leaves to a savory smoothie, add pieces to a veggie broth or compost.

To download this recipe click here

Want to learn how to enjoy more fruits & veggies? visit https://fruitsandveggies.org/recipes/

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 da Team VILLA GRAZIELLA ORGANIC!

Albóndigas, kofta, köttbulla or polpette, the meatball is a staple in food cultures throughout the world. Originally thought to have come from ancient Persia, it traveled to North Africa and the Mediterranean. It became part of the Italian American Sunday dinner when paired with spaghetti and gravy (red sauce). Our make ahead meatball-vegetable soup makes an easy weeknight dinner with smokey rich, delicious flavors. This will become your go to soup recipe. Makes 6 to 8 ample servings

Easy Ingredients:

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

• 3 tablespoons Villa Graziella Organic Tuscan herb meat seasoning + more as needed

• 4 ounces each ground chuck or turkey, pork ok too

• 64 ounces (2 quarts) organic, no salt, vegetable, or chicken broth, + more as needed

• 1 2-pound bag, ready to cook frozen vegetables-carrots, peas, string beans

• 1 28-ounce can organic diced tomatoes

• 1 15-ounce can cannellini beans, rinsed, drained

• 1/2 cup freshly grated Parmesan cheese

• 1 large yellow onion diced, red, sweet or white ok too

• 2 fresh garlic cloves, minced

• 1 teaspoon sea or Kosher salt + more as needed

• Parmesan cheese rinds optional

Simple Directions:

1. Remove meat from the refrigerator for 10 minutes, place in a large bowl with your hands and mix meat with 1 tablespoon Tuscan herb meat seasoning, grated parmesan cheese and salt.

2. Spread a single layer of remaining 2 tablespoons of Tuscan herb meat seasoning onto a large platter. Scoop meat with a melon baller into round balls, roll the balls over seasoning blend.

3. Heat olive oil in a large saucepan or Dutch oven over medium heat, add meatballs in batches to brown, moving pot to brown meatballs evenly. Remove from pot, place on a plate, and set aside.

4. Lower the heat, add onions & garlic to the pot and more olive oil if needed, sauté 5-10 minutes.

5. Add broth, frozen vegetables, and tomatoes to pot, stir over medium heat, and simmer uncovered to a slow boil.

6. Stir beans and meat to the pot, bring to a second slow boil, uncovered.

7. Reduce heat and add parmesan cheese rinds*.

8. Simmer, uncovered, 45-60 minutes stirring occasionally over low heat.

9. Taste and adjust with Tuscan herb seasoning and extra salt, stir until fully blended.

10.Drizzle with olive oil-optional. Serve & enjoy!

To download this recipe click here

Essentials of Classic Italian Cooking Marcella Hazan Alfred A. Knopf 2005

Old World Italian Mimi Thorisson Clarkson Potter 2020

Salt, Fat, Acid, Heat Samin Nosrat Simon & Shuster 2017

Helpful Hints:

*As sprinkling cheese on top of soup tastes delicious, adding the rind to soup softens while infusing smokey, umami flavors.

• Add cooked short-shaped pasta at step 9 for a heartier version.

• Store covered in the refrigerator 4 days, simmer to a light boil before serving.

• Freeze in an airtight glass container up to 1 month.

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 da Team VILLA GRAZIELLA ORGANIC!

Looking for a satisfying dinner on a meatless Monday? Look no further!

We tried the Feel Good Foodie recipe using our Tuscan Herb Seasoning Blend for veggies. Easy to make, it’s creamy, savory & satisfying! Makes 6 ample servings.

Easy Ingredients:

• ½ cup Villa Graziella Organic extra virgin olive oil, + more to taste

• ½ teaspoon Villa Graziella Organic Tuscan Herb Seasoning Blend for veggies + more for serving

• 8 ounces cavatappi, bow tie or other short pasta, gluten free ok too

• 2 pints fresh cherry tomatoes

• 1 eight-ounce block of fresh Feta cheese

• 2 cloves fresh garlic finely chopped

• ¼ cup fresh basil chopped, or 2 tablespoons dried

Simple Directions:

1. Preheat oven to 400°F. arrange tomatoes in an oven-safe baking dish.

2. Drizzle olive oil on tomatoes, add Tuscan herb seasoning blend, mix well.

3. Place cheese in the middle of baking dish, turn to thoroughly coat with oil & seasonings several times.

4. Bake 35 minutes, until tomatoes burst, and cheese melts.

5. As tomatoes & cheese are baking, cook pasta in a pot of rapidly boiling salted water, according to package instructions until very firm, al dente.

6. Drain pasta and set aside.

7. Remove baked feta & tomatoes, add garlic and basil toss until fully combined.

8. Add cooked pasta to baking dish and mix thoroughly.

9. Drizzle additional oil and add Tuscan herb seasoning blend to taste.

10. Serve warm & enjoy!.

To download this recipe click here

Find the inspirational recipe here…https://feelgoodfoodie.net/recipe/baked-feta-pasta/#wprm-recipe-container-31658

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 da Team VILLA GRAZIELLA ORGANIC!

Once again, a HUGE thank you to talented home chef, Justin S. @breadandboredom for sharing his recipe and photos. Enjoy!

Ingredients:

• five hundred and twenty grams of all purpose flour

• twelve grams of salt, plus more for sprinkling over

• ten grams of sugar

• ten grams of yeast

• two cups of lukewarm water (one cup of hot plus one cup of cool)

• six tablespoons of Villa Graziella Extra Virgin Olive Oil

• two teaspoons Villa Graziella Tuscan herb vegetable seasoning

• butter for greasing

Directions:

1. In a bowl, sift and mix the flour and salt together.

2. In a liquid measuring cup or a bowl, mix the warm water and sugar together until dissolved. Add in your yeast, mix slowly for about ten seconds, then let rest and bubble for ten minutes.

3. Make a well in the flour bowl, slowly pour in the yeast water mixture, mixing with a spoon or spatula.

4. Fold everything together and make sure everything has worked together so there aren’t any lumps of flour in the dough. The dough should form a sticky ball.

5. Pour one tablespoon of oil to over the dough and rub it over so the outside is fully covered.

6. Cover the bowl with a wet towel and place in the fridge for at least twelve hours, preferably twenty four.

7. The next day, butter a pan and the drizzle the bottom of the pan with two tablespoons of olive oil.

8. I used a nine inch wide and three inch tall cast iron skillet. I highly recommend cast iron for this, but any baking dish will do as long as it isn’t glass. Bake times will change with the size of the pan, the bigger the pan the shorter the time and vice versa.

9. Remove your dough from the fridge and pulling it from the sides, place into your buttered pan. Allow to rest and rise, doubling in size, for two to four hours depending on your room temperature. Keep the pan near the oven to provide it with a little extra warmth as the over warms up. I found that three hours is the sweet spot.

10. An hour before baking, preheat your oven to four hundred and twenty five degrees.

11. With your dough doubled in size, drizzle a tablespoon of olive oil over the dough and dimple the dough down with your fingertips to spread it to the edges of the pan.

12. Bake for thirty minutes, turning the pan at fifteen minutes, it should be golden brown.

13. Remove from the oven and brush the bread with two tablespoons of olive oil, sprinkle some sea salt and the seasoning mix over, and allow to rest in the pan for ten minutes. After ten minutes transfer the bread to a drying rack for at least forty more minutes until it has cooled down.

14. Slice, serve, enjoy. Dip it in some olive oil, even better some olive oil and Romano cheese, or make it into a sandwich, or just eat the entire loaf at 3am like my father did last night. Do whatever your heart desires.

Visit Justin’s blog here for this recipe and more!

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 da Team VILLA GRAZIELLA ORGANIC!

clientservice@villagraziellaorganic.com

February, the shortest month of the year that never seems to end can leave many of us weary. Look no further than your pantry & refrigerator for ingredients to make a creamy, delicious soup that’s sure to lift spirits! Easy to make, enjoy with cornbread for dinner, the next day for lunch with a panino. Makes 12 cups.

Easy Ingredients:

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

• 2 teaspoons Villa Graziella Organic Tuscan herb vegetable seasoning + more as needed

• 8 cups (2 quarts) organic, no salt, vegetable, or chicken broth, + more as needed

• 2 cups grated sharp cheddar-optional, Brick, Colby, Longhorn Tillamook ok too

• ½ cup heavy cream, whole milk ok too

• ½ cup whole wheat flour, regular ok too

• 1 ½ pounds fresh cauliflower, roughly chopped, stems included

• 1 large yellow onion diced, red, sweet or white ok too

• 2 celery ribs chopped, head & leaves included

• 1 teaspoon sea or Kosher salt

Simple Directions:

1. Heat olive oil in a large saucepan or Dutch oven over medium heat, add celery & cauliflower cook 5-10 minutes until soft & tender over medium-low heat.

2. Add onion, 1 teaspoon of Tuscan herb vegetable seasoning blend & sea salt, cook 5 minutes until onion is translucent, not brown.

3. Whisk in flour to form a light roux*, briskly stirring for 3-4 minutes until flour dissolves.

4. Increase heat, add broth, stirring frequently until mixture reaches a boil.

5. Reduce heat, slowly simmer 15 minutes uncovered, stirring & scraping the bottom often to prevent ingredients from sticking.

6. Remove from heat, cover to cool overnight, or carefully take batches & puree in a blender.

7. Return soup to a clean pot or Dutch oven, simmer uncovered 30-45 minutes over a low heat.

8. As soup simmers, heat cream to a slow boil on stove top, microwave ok too.

9. Add cheese, hot cream & 1 teaspoon of Tuscan herb seasoning stir until fully blended.

10. Drizzle with olive oil-optional. Serve & enjoy immediately!

Inspirational recipe found here…

https://www.chicagotribune.com/dining/recipes/sc-food-frugal-kitchen-tips

https://www.escoffier.edu/blog

To download this recipe click here

Helpful Hints:

*Roux-Pronounced “roo” is French for red. Consists of flour and liquid-usually a fat, cooked

together to thicken sauces, soups and stews.

*Store covered in the refrigerator 4 days or freeze in an airtight glass container up to 1 month.

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 da Team VILLA GRAZIELLA ORGANIC!

clientservice@villagraziellaorganic.com

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!

⁣*A delicious recipe & photo prepared by @livewellbytraci

*Video created by Meredith Greene, Molly Green, Louis S Lefk.

*Video edited by Justin Antero

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!⁣

One pan chicken & vegetables tossed with our organic certified Tuscan Herb meat seasoning blend. Italian sea salt, with 10 hand ground and blended seasonings & spices make a tasty, protein packed, vitamin rich main dish. 6 ample servings.

Easy Ingredients

• 1-pound fresh, skinless, chicken breasts or thighs-frozen ok, if possible organic

• 1 ½ tablespoons Villa Graziella Organic Tuscan herb seasoning blend for meat + extra to taste

• 2 ½ tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra to taste

• ½ red or yellow onion

• ½ yellow bell pepper

• ½ red bell pepper, orange o.k. too

• ½ cup red, sweet or fingerling potatoes optional-pre-cook 5-10 minutes

• 1 large zucchini, calabaza or yellow squash

• 1 large fresh carrot

• 1 cup broccoli florets separated from the stalk

Simple Directions

1. Preheat oven to 475˚F

2. Brush ½ tablespoon olive oil on a lined parchment paper on a large roasting pan set aside.

3. In a large bowl, add Tuscan meat seasoning blend followed by olive oil, combine & set aside.

4. Wash, rinse, dry & cut vegetables into 1-inch chunks or pieces, add to the bowl.

5. Cut chicken into smaller bite sized pieces, add to the bowl.

6. Using your hands, combine ingredients mixing the chicken & veggies to completely coat.

7. Place mixture on the prepped roasting pan spreading evenly apart.

8. Place in oven, cook for 15 minutes, remove from oven, mix chicken & veggies, return to oven for additional 10-15 minutes. Chicken & veggies should be browned not charred.

9. Add additional seasoning and olive oil to taste, gently toss to combine

10. Serve & enjoy!

Helpful Hints:

• For maximum freshness use seasonal vegetables-squash in the fall, winter root vegetables springtime artichokes, asparagus, leeks and ramps.

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

• Add seasoning blend at the beginning so it fully absorbs & blends with chicken & veggies.

• Cover & refrigerate 2-4 days, fill pita bread pockets for lunch, add to quinoa bowl for dinner.

Wife, mother of 4, marketing wiz and a super talented scratch baker, our colleague & friend Kiki shared her recipe for no knead bread. Fresh, crunchy and delicious, use for dipping olive oil, with a bowl of soup or with a salad.

INGREDIENTS:

• 3 ⅓ cups/430 grams all-purpose or bread flour, plus more for dusting

• ¼ teaspoon instant yeast

• 2 teaspoons kosher salt

• Cornmeal or wheat bran, as needed

PREPARATION:

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups plus 2 tablespoons/390 milliliters water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Download the recipe click here

HTTPS://COOKING.NYTIMES.COM/RECIPES/11376-NO-KNEAD-BREAD?ACTION=CLICK&MODULE=LOCAL%20SEARCH%20RECIPE%20CARD&PGTYPE=SEARCH&RANK=1

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 da Team VILLA GRAZIELLA ORGANIC!

clientservice@villagraziellaorganic.com

What to serve for tonight’s dinner? How about Tagliatelle! Cut noodle strips (tagliare-to cut in Italian) made from eggs & flour. We followed Marcella Hazan’s recipe using fresh mushrooms from River Valley Farmer’s Table, more oil, less butter for a lusciously flavorful, winter dinner! Makes 6-7 ample servings.

Easy Ingredients:

• 1-pound fresh button or cremini mushrooms, Portabella, oyster or shitake fine too

• 1-½ pounds tagliatelle pasta, any flat egg noodle ok

2 tablespoons Villa Graziella Organic extra virgin olive oil

• 1 tablespoon unsalted butter

• 2 tablespoon shallot or onion, chopped fine

• ¼ teaspoon sea salt, Kosher fine

• ¼ teaspoon freshly cracked pepper

• 1 tablespoon fresh parsley finely chopped, dry also ok

• 6 ounces cooked, unsmoked ham, cut in julienne strips (matchsticks) optional

To Toss Noodles:

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 6 tablespoons heavy whipping cream

• 1 tablespoon Villa Graziella Organic Tuscan Herb Seasoning Blend for vegetables

• ½ cup freshly grated Parmigiano-Reggiano cheese + extra to taste

Simple Directions:

1. Slice off ends of the mushroom stems, quickly wash under cold water, pat thoroughly dry with a soft dish towel. Dice into 1/4-inch cubes and set aside

2. Heat oil & butter in a sauté pan or skillet large enough to hold mushrooms without overcrowding.

3. Add onion, turn heat to medium, cook until pale golden but not brown.

4. Turn heat to high, add mushrooms stirring to coat, when mushrooms have absorbed butter & oil, reduce heat to low, add salt & pepper.

5. As mushrooms release moisture, increase heat to a high and boil so liquid dissipates, stirring frequently, reduce heat to medium, add ham (optional), stirring to combine with mushrooms about 1 minute.

6. Add cream, simmer until it reduces & thickens, taste & adjust with salt & pepper, turn off heat & set aside.

7. Choose an enameled cast-iron pan or heat resistant serving ware large enough to hold pasta & sauce, turn on heat to low, add 1 tablespoon each of oil & butter for tossing pasta, once butter melts, add 6 tablespoons of cream, Tuscan seasonings, stir to combine, turn off heat.

8. As noodles cook, turn mushroom sauce to low, drain pasta when done to very firm-al dente, as noodles will cook further.

9. Transfer noodles to serving pan containing the cream mixture, turn to low heat, toss to thoroughly coat.

10. Add mushroom sauce to serving pan with noodles, add ½ cup grated cheese, gently toss & turn off heat. Sprinkle parsley & Tuscan Seasoning, blend, serve & enjoy!

Helpful Hint -Compost mushroom ends or use in a homemade vegetable stock.

Check out River Valley Farmer’s Table Mushroom Grow Kit here: https://river-valley-farmers-table.square.site/growmushroomkit

Inspirational recipe found here: Essentials of Classic Italian Cooking-Marcella Hazan-Alfred A. Knopf

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.

Grazie da Team VILLA GRAZIELLA ORGANIC!

clientservice@villagraziellaorganic.com