Marinated Gulf Shrimp

Did you know shrimp are antioxidant rich & support brain & heart health? Lean & protein packed, we marinated wild, Gulf of Mexico shrimp. Grill each side for 3-4 minutes, while he honey causes the shrimp to caramelize with a subtle smokiness. Serve with grilled seasonal veggies, orzo & enjoy for lunch the next day in a salad. Serves 3 to 4.

Easy Ingredients

·         2 pounds fresh, wild shrimp

·         1/3 cup Villa Graziella Organic Extra Virgin Olive Oil

·         1 teaspoon Villa Graziella Organic Tuscan Herb Seafood Seasoning + extra to taste.

·         ¼ cup fresh squeezed lemon juice

·         2 ½ tablespoons organic honey

·         2 tablespoons fresh parsley finely chopped

·         2 tablespoons Worcestershire or Tamari sauce

·         2 ½ teaspoons fresh minced garlic

·         1/2 teaspoon sea salt

 Simple Directions:

1. Soak wooden bamboo skewers in cold water

2. Peel & devein shrimp, refrigerate in a covered bowl

3. In a large bowl, whisk olive oil, lemon juice, honey, parsley, Tamari sauce, minced garlic, Tuscan herb seafood seasoning and sea salt.

4. Place shrimp in a large ziplock bag, toss to coat, seal & marinate in the refrigerator for 30 minutes.

5. Preheat grill to 160°F.

6. Thread shrimp onto skewers, piercing near the tail & also near the head, discard remaining marinade.

7. Lightly oil grill grate.

8. Grill 3-4 minutes per side, or until marinade begins to caramelize, do not overcook.

9. Remove from grill, let rest for 3 minutes, season to taste with Tuscan herb seafood seasoning and salt.

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

Helpful tips: Do not marinade shrimp more than 30 minutes to avoid shrimp becoming too soft.

Don’t have a BBQ? broil shrimp on a sheet pan in the oven at 350˚F for 7-8 minutes, turning once.

To download this recipe click here

Click here for inspiration recipe:

https://www.theseasonedmom.com/marinated-grilled-shrimp/

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!

A big thank you to Chef Justin at @breadandboredom for this recipe and photo! Enjoy!

Gnudi

Serves 10

Ingredients

• Five-hundred-and-thirty grams of semolina flour, plus one hundred separated

• Two and one third pounds of the freshest ricotta you can get

• Ninety grams of pecorino romano, grated

• two tablespoons of salt

• Porcini Mushroom Sauce

• one fourth cup of porcini mushrooms, rehydrated and chopped

• one cup of Villa Graziella extra virgin olive oil

• two tablespoons of butter, cubed

Directions

1. Mix all ingredients together in a bowl into well combined.

2. Fill another bowl with the separate hundred grams of semolina.

3. Being breaking off chunks of the dough and roll into balls. They should weigh about forty five grams, or a ball slightly larger than a golf ball.

4. Toss each in the bowl of semolina so they’re completely cover, place onto a baking sheet. Repeat this process until they’re all done. This should give you forty gnudi.

5. Cover the sheet with the whatever remaining semolina there is.

6. Loosely cover the baking sheet with plastic wrap and place in the fridge for at least an hour but preferably two or three days. This helps develop a crust so they don’t fall apart when boiling.

7. To make the sauce add the porcini mushrooms and olive oil to a hot pan and allow the mushrooms to cook down for about five minutes. While this is being done begin cooking the gnudi.

8. Once you’re ready to cook them, boil them in well salted water for about four to five minutes and drain. I batch cook these at about eight gnudi a batch.

9. Add the cubed butter to the saucepan as well as one or two spoonfuls of pasta water, whisk everything together. Bring the heat down to low.

10. Add the gnudi to the saucepan, tossing to evenly coat.

11. Plate up the gnudi and you can top these with an extra drizzle of Villa Graziella Olive Oil, little parmesan, and some cracked pepper or just eat them as is. These are sure to keep you warm and full all winter.

Visit Justin’s blog here for more recipes!

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!

Fresh Herb & Beet Salad

It’s Herb Week! Why not enjoy an herb & beet salad. Fragrant fresh basil, mint, parsley, thyme & shallots make a delicious dressing over beets and crisp Boston bibb lettuce. 4 ample servings.

Easy Ingredients:

Herb Dressing:

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

• 2 tablespoons Villa Graziella Organic silver balsamic vinegar di Modena

• ¼ cup fresh basil leaves finely chopped

• ¼ cup fresh mint leaves finely chopped

• ¼ cup fresh parsley leaves finely chopped

• ¼ cup fresh thyme leaves pulled off the sprig or stalk

• 2 tablespoons finely minced shallot

• 2 teaspoons Dijon mustard

• ½ teaspoon garlic finely minced

• ¼ teaspoon sea salt, Kosher ok too

• ½ teaspoon fresh cracked pepper

Salad:

• 10 cups Boston bibb lettuce, washed, rinsed, dried and torn into bit size pieces

• 2 small yellow beets washed, rinsed, peeled dried and thinly sliced

• 1 cup English cucumber, Persian ok too, washed, rinsed, dried and thinly sliced

• 1 cup cherry tomatoes, washed, rinsed, dried & sliced

• 1 ripe avocado, pitted, peeled and thinly sliced

• 2 tablespoons white sesame seeds

Simple Directions:

1. In a medium bowl, combine the basil, mint, parsley, thyme & shallot.

2. Add the vinegar, mustard, garlic, salt & pepper and stir.

3. Add olive oil, whisk, and set aside at room temperature for 15-30 minutes.

4. On a large plate or platter, arrange the lettuce.

5. Top with sliced beets, cucumber, avocado slices.

6. Sprinkle the sesame seeds.

7. Whisk the dressing and drizzle over the salad right before serving.

8. Serve & enjoy with pita chips or crusty bread.

Helpful Hints:

• Finely chopping herbs allows the unique vegetable flavors to fully blend with vinegar & olive oil.

• Cover & refrigerate up to one week.

• Add dressing to grain & veggie bowl for dinner.

To download this recipe click here

Find the inspirational recipe here…Source-Food What The Heck Should I COOK? - Mark Hyman MD-Little, Brown Spark

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!

Gluten Free Lemon Hummus

Did you know Hummus (pronounced huh-miss), is the Arabic word for chickpea? An ancient dish and an integral part of Middle Eastern cuisine Hummus is enjoyed throughout the world. We added our Tuscan Herb Vegetable Seasoning with extra virgin, Tuscan extra virgin olive oil for a delicious, creamy gluten free dip. Add crunchy fresh veggies-carrots, cucumbers, peppers, zucchini, or crispy gluten free crackers and enjoy! Serves 6-8

Simple Ingredients:

• 1/4 cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for drizzling

• 1/2 teaspoon Villa Graziella Organic Tuscan Herb Vegetable Seasoning, plus extra to flavor

• 1-15 ounce can chickpea or garbanzo beans drained and rinsed

• ¼ cup Tahini paste, stirred well

• 2 fresh garlic cloves, chopped

• Juice of 2 medium lemons + extra to flavor

• ½ medium lemon zested

• Fresh chopped parsley for garnish

Easy Directions:

1. Puree chickpeas, garlic, lemon juice, lemon zest, tahini paste, and Tuscan herb vegetable seasonings in a blender or food processor on a low speed for 2 minutes. If hummus is too thick, add a bit of water for desired consistency.

2. Using a spatula scrape the sides to ensure ingredients are blended.

3. As the blender runs on low, slowly add olive oil and blend until silky smooth.

4. Using a spatula scrape the hummus into a bowl, drizzle olive oil on the top, garnish with parsley.

5. Serve immediately & enjoy!

Helpful Hints:

• Make ahead, cover in an airtight container and refrigerate.

• Spread hummus over flatbread or pita bread for sandwiches.

• Cover and refrigerate, use within 4-5 days.

To download this recipe click here

Inspirational recipe found here…https://www.acedarspoon.com/lemon-hummus/

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!

Simple Ingredients:

1/4 tsp of Villa Graziella Organic Tuscan Herb Meat Seasoning Blend

1 tbs of lemon juice

1/8th cup of Villa Graziella Organic Olio Nuovo

1 tsp of minced garlic

3 chicken tenderloins

Simple Directions:

◦ Prep your chicken first by patting it dry and then taking the tendon out. The best way to do this (as pictured) is to take a paper towel and hold the tendon and with your dominant hand take a fork and put the tendon between one of the prongs and pull your hand holding the tendon up while simultaneously pulling the fork down. This requires a bit of force so make sure you use the dominant hand!

◦ In a bowl add the chicken and all of your ingredients. No particular order is needed, just get them all in!

◦ Let this sit in the fridge for 20 min-an hour. Can leave overnight if you want the most flavor.

◦ Once it marinates, get a grilling pan on the stove (or use a grill) on medium high heat

◦ I prefer to use a little butter for extra flavor but these should be good to go in a non-stick pan or regular pan

◦ Once the butter melts, add the chicken and cook each side for 4-5 minutes flipping regularly to make sure the inside is evenly cooked.

◦ I liked to leave it on a bit longer to get some grill marks on them once the butter browns

◦ Once cooked through, remove from the stove and pair with a salad, greens or anything you like and enjoy!

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!

What to make for dinner on a busy weeknight? How about citrus chicken! Lemon, an onion, or shallot and our Tuscan herb meat seasoning blend make a zingy vinaigrette and delicious weeknight dinner. Enjoy in a sandwich with crusty bread or add to your favorite greens for next day lunch. 4-6 servings.

Easy Ingredients:

Vinaigrette:

• 1/4 cup Villa Graziella Organic extra virgin olive oil

• 3 tablespoons minced shallot-spring or white onion o.k. too

• 1 teaspoon grated orange zest

• ½ teaspoon grated lemon zest

• 2 tablespoons lemon juice

• 1 teaspoon sugar

• ¼ teaspoon sea salt, Kosher ok too

Chicken:

• 3 tablespoons Villa Graziella Organic extra virgin olive oil

• 1 ½ teaspoons Villa Graziella Organic Tuscan herb seasoning blend for meat

• 4 (6-8 ounce) boneless, skinless chicken breasts

• 1/3 cup unbleached flour

• 1 ½ teaspoons sea salt, Kosher ok too

• ½ teaspoon fresh cracked black pepper

• 2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley

Simple Directions:

1. Sauté minced shallot in 1 tablespoon of olive oil in a skillet until translucent but not brown, remove from heat, set skillet aside.

2. As shallot cooks, add lemon juice, lemon zest, orange zest, salt, pepper and olive oil to a bowl and combine, add cooked shallots, whisk and set aside.

3. Combine Tuscan herb seasoning blend, sea salt & pepper to a small bowl.

4. Place chicken breasts between two sheets of plastic wrap on a cutting board. Using a meat pounder, gently pound the thickest part of the breast to ¾ inch thickness.

5. Springle Tuscan herb seasoning, salt & pepper mixture over both sides of the chicken.

6. Spread flour onto a large dinner plate, dredge each chicken breast through the flour, shaking off excess flour, transfer to a shallow dish.

7. Heat 2 tablespoons of olive oil in skillet over medium heat, add chicken pieces to skillet until well browned, about 8 minutes per side, until meat thermometer registers 160°F.

8. Transfer slices to a serving dish, let rest for 5 minutes.

9. As chicken rests, whisk vinaigrette mixture and add to skillet over a low heat until vinaigrette begins to caramelize, about 2-4 minutes.

10. Slice chicken breasts diagonally, add vinaigrette mixture, top with parsley, serve & enjoy!

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!

April 1st is national Sourdough day, so we took the time to ask talented home chef Justin S. of @breadandboredom to create a sourdough recipe for us. A big thank you to him for the recipe and photos. Enjoy!

Ingredients

• Basic Pizza Sauce

  • three cloves of garlic, minced

  • one fourteen ounce can of whole tomatoes, preferably san marzano

  • one six ounce can of tomato paste

  • three tablespoons of Villa Graziella herb vegetable seasoning

  • two tablespoons of crushed red pepper

  • three tablespoons of sugar

  • two tablespoons of salt

Directions

1. Drain and pulse tomatoes until almost completely blended but still some small chunks. This can also be done by hand.

2. In a pan on medium high heat, simmer garlic in olive oil until cooked, about thirty seconds.

3. Add tomato paste to pan, mix around until smooth.

4. Add blended tomatoes and mix.

5. Add seasonings and mix.

6. Allow to simmer on low heat occasionally stirring for about ten minutes at least. Then leave on very low heat or covered to stay warm.

Ingredients

• Sourdough (makes three eight-to-ten inch pizzas)

  • four hundred grams of flour, plus fifty for surface flouring

  • two hundred grams of sourdough starter

  • two hundred and fifty grams of water

  • thirteen grams of fine sea salt

  • seven grams of granulated sugar

  • two tablespoons of Villa Graziella olive oil

Directions

1. In a stand mixer with a dough hook attachment, add water, sugar, and salt. Mix for a few seconds to max sure everything dissolves.

2. With the mixer on low, slowly add in flour and sourdough starter in batches. You may need to add a small amount of extra flour or water depending on your starter’s hydration level, but be careful not to make this dough overly tacky or overly dry.

3. Once everything is incorporated, allow the dough to be kneaded in the mixer for ten minutes. The dough should be smooth with a slight spring.

4. Using either the mixer bowl or a new bowl, round the dough and cover it with a wooden board or a damp towel. Here is where you can leave it in the fridge for twenty four hours or leave it at room temperature for six to eight hours if making that day.

5. After the first fermentation, remove the dough and cut into thirds, it should be about two hundred and seventy per portion. Roll the portions into a ball, taking the torn parts and tucking them underneath with the roll and pressing out the air, then rerolling against the counter. It should kind of look like the picture below. Place the three balls in a tray, making sure they are far enough apart to expand and not touch, and cover with a towel. Here you can do eight hours in the fridge or three hours at room temperature.

6. Preheat your oven to five hundred degrees for forty five minutes with the pizza stone in.

7. Once the dough is ready it is time to start shaping. This can be scary for people who have only used a roller to get their pizza flat and worry about the showy dough spin or not being able to get a solid circle. Let me ease your fears: pizza isn’t perfect. It’s messy, dough can be finicky, and shaping takes practice, but these instructions and pictures should help.

8. Take the dough, bottom/soft side facing up on the counter, and press the center in to make a well. Slowly push against the well’s edges to push the dough further and further out into a circle. Once it is about four or five inches wide, place both your hands in the center as fists and gentle bounce the pizza off your hands, this should force the weight of the edges of the dough to drop and expand farther. You can keep doing this method until it hits about eight to ten inches or you can grab the edges of the dough and spin them around vertically, also pulling on the weight to help it expand. Either way, you should get a decent circle. NO ROLLING!

9. NOTE: Here is the other home oven trick since most home ovens don’t go above five hundred degrees: Ten minutes before you put your pizza in, open your oven slightly for about twenty seconds so the internal thermometer sees a drop and then change it from bake to broil. This will allow the broiler to turn up to full blast, giving you more heat throughout the over as well as the broiling effect on top to get some great crunchy crust.

10. Now for the placement. If you don’t have a pizza peel, I recommend a well floured piece of cardboard or a rimless baking sheet. Place the pizza on your peel or peel replacement, top with sauce and toppings, drizzle with some Villa Graziella Olive Oil, and bake for eight to ten minutes.

11. Sprinkle some fresh basil, giardiniera, maybe some extra cheese, whatever you desire, slice it up and enjoy!

Visit Justin’s blog here for more recipes!

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!

Skip chips or wings and choose a crispy, crunchy bruschetta for delicious game day eats! Bruschetta pronounced broo-skeh-tah, (sche sounds like a K), originated from the verb “brusciare” to burn in Italian. We used author, journalist, and authentic Tuscan chef Faith Willinger’s version for a winning combination using fresh kale, cannellini beans & our Tuscan Herb Veggie Seasoning Blend. Prepare the topping ahead, add to toasted bread just before serving at room temperature. Serves 8-10.

Simple Ingredients:

• 1/2 cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for drizzling

• 1/2 teaspoon Villa Graziella Organic Tuscan Herb Vegetable Seasoning, plus extra to flavor

• 1-pound fresh Tuscan kale, washed & dried, curly, dinosaur or lacinato ok too

• 1 15 ounces can cannellini beans rinsed, or 1 ½ cups cooked white beans

• 2 small fresh garlic cloves, chopped

• 1 baguette loaf country Italian or French bread, in ½ inch slices

• 1 tablespoon sea salt, Kosher ok too

• ½ teaspoon each sea salt & fresh cracked pepper

Easy Directions:

1. Place a large pot of water over medium high heat to boil.

2. Remove kale leaves off the stalks, add the leaves and 1 tablespoon of sea salt to boiling water.

3. Cook until tender about 10-15 minutes, stirring frequently.

4. Drain kale in a colander and rinse with cold water.

5. Drain thoroughly, squeezing kale with your hands to remove most but not all the moisture.

6. Puree half the kale with ¼ cup of olive oil and garlic to a smooth, stiff paste, add to a large bowl.

7. Coarsely chop the remaining kale and add to the bowl of kale paste.

8. Combine ½ cup of the kale paste with white beans in another large bowl, add Tuscan seasoning blend, sea salt & pepper, stir and set aside and keep at room temperature so flavors blend.

9. Brush both sides of bread with olive oil, place on the grill top or preheated oven at 300°F.

10. Turn slices over when brown, heat other side.

11. Remove toasted bread from heat, spoon kale paste & bean mixture over each slice, season to taste and drizzle with olive oil.

12. Serve immediately & enjoy with your favorite Villa Graziella Organic wine!

Helpful Hints:

• Avoid soggy Bruschetta and spoon topping right before serving.

• Make ahead prepare kale paste (Steps 1-7), cover with a thin layer of olive oil, cover & refrigerate up to 1 week.

• Spoon remaining topping over grilled chicken for a gluten free version.

• Toss remaining spread with your favorite short shaped cooked pasta.

• Use remaining kale and discarded kale stalks in a smoothie or soups.

• Cover and refrigerate topping, use within three days.

Find the inspirational recipe here www.eatingwell.com

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!

The ultimate comfort food, meatloaf is a perennial favorite with several versions. Swap pork with turkey, add rolled oats, sautéed mushrooms even sliced olives. Make ahead for a delicious weeknight dinner, enjoy in a sandwich with crusty bread for next day lunch. Makes 12 slices.

Easy Ingredients:

• 2 tablespoon Villa Graziella Organic extra virgin olive oil

• 2 teaspoons Villa Graziella Tuscan herb seasoning blend for meat

• 1 pound each ground chuck & ground pork, substitute turkey for pork

• 6 slices of bacon-optional

• 1 small yellow onion chopped-red or white ok too

• 1 small green pepper chopped-red or yellow ok too

• 1 fresh garlic clove minced

• ½ cup dry panko, bread crumbs or rolled oats

• 2 fresh room temperature eggs, lightly beaten, if possible organic

• 1/3 cup milk, skim or whole, if possible organic

• 2 tablespoons each ketchup & Worcestershire sauce

• 1 ½ teaspoons each barbecue sauce & Dijon mustard

• 1/2 teaspoon sea salt, Kosher ok too

• 1/2 teaspoon fresh cracked black pepper

Simple directions:

1. Preheat oven to 350°F, double line a roasting or sheet pan with parchment paper, brush with olive oil, set aside.

2. Heat olive oil in a large frying pan, add pepper & onion sauté over medium heat until pepper is soft, onion is translucent about 5 minutes. Add garlic & cook 3-5 minutes, garlic and onion should not turn brown, set aside to cool.

3. Remove meat from refrigerator, set aside.

4. In a large bowl, combine milk, eggs, ketchup & Worcestershire sauce. Add bread crumbs, Tuscan herb seasoning salt & pepper to bowl and stir.

5. Add meat, cooked garlic, pepper & onion, mix well with your hands.

6. Shape ingredients into a loaf on roasting pan or cookie sheet, leave 1-1½ inches of space around the edges to allow air to circulate and fat to run off.

7. Mix barbecue sauce and Dijon mustard, brush the top & sides with mixture. Arrange or weave bacon strips across loaf.

8. Cover with foil, place on center rack, bake for 1 hour, remove from oven, use a baster to soak up fat & oil. Return to oven without foil, bake additional 30 minutes or until meat thermometer registers 165°F.

9. Remove from oven, allow to rest 10 minutes for a moist meatloaf.

10. Slice serve & enjoy!

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!

Originally from Ecuador and Peru, sweet potatoes are enjoyed in North America as fries, in pies, and a Thanksgiving favorite. Vitamins A, B and C rich, this root vegetable is versatile and easy to make. We used a blood orange for a crunchy, sweet, savory & delicious side dish! Makes approx. 4-6 servings.

Easy Ingredients:

• 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + ½ tablespoons for drizzling

• 2 teaspoons Villa Graziella Organic Tuscan herb seasoning blend for vegetables

• 2-pounds sweet potatoes, if possible organic

• Zest of 1 navel orange, Cara-cara. blood, Valencia, or Seville ok too

• Juice of orange

• 1 teaspoon freshly cracked pepper

• 1 teaspoon coarse sea salt, Kosher ok too

Simple Directions:

1. Preheat oven to 425°F, brush a parchment lined cookie or baking sheet with 1 tablespoon olive oil set aside.

2. Wash & dry potatoes, trim the ends off, cut into ½ inch cubes or chunks similar in size for even baking.

3. Toss potatoes in 1 tablespoon oil in a large bowl to evenly coat.

4. Add 1 teaspoon Tuscan herb seasoning, salt, pepper, orange zest, and orange juice to bowl.

5. Stir thoroughly to coat potatoes.

6. Using a slotted spoon, spread potatoes on the baking sheet in a single layer, discard excess juice.

7. Bake for 15 minutes, remove from oven, stir potatoes.

8. Bake 10-15 additional minutes, until potatoes are brown, crunchy yet tender.

9. Remove from oven, drizzle potatoes with oil, sprinkle 1 teaspoon of Tuscan herb seasoning and stir gently.

10. Serve & enjoy!

Helpful Hints:

• Compost or use potato tips in puréed a soup.

• Short on time? Pre-cook whole sweet potatoes in the microwave for 5 minutes, cool completely before cutting into chunks.

To download this recipe click here

Inspirational recipe found here…https://fruitsandveggies.org/recipes/roasted-sweet-potatoes-with-navel-orange/

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!