Balsamic and Black Pepper Pumpkin Seeds

Simple Ingredients:

• Seeds from 1 medium (10-pound) pumpkin (about 1 cup) 

• 2 teaspoons Villa Graziella Organic Extra Virgin Olive Oil 

• 1 1/2 tablespoons Aceto Balsamico di Modena- Silver Label

• 2 teaspoons sugar 

• 1/2 teaspoon kosher or sea salt, or to taste Fresh cracked black pepper, to taste

Simple Directions:   

• Preheat the oven to 400°. Line a baking pan with parchment paper.

• Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.

• In a bowl, toss the pumpkin seeds with the extra virgin olive oil, balsamic vinegar, and sugar. Season with salt and generously with pepper, or to taste. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.

Inspirational Recipe found at FoodandWine.com

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! 

Using extra virgin olive oil and fresh rosemary makes a golden, moist, and tender, cornbread with a hint of sweetness. Serve with chili or soup for a cozy 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, sifted

·      1 cup yellow corn meal

·      2 large room temperature eggs, if possible organic

·      2 ½ 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 in a large bowl, add sifted flour, baking soda, salt, sugar, and chopped rosemary into the bowl.

4.   In a second bowl, lightly whisk the eggs, add the buttermilk, followed by the olive oil.

5.   Mix the eggs and olive oil mixture on medium speed until combined.

6.   Add the dry ingredients to the bowl of wet ingredients, in 2 batches, mixing lightly on low speed.

7.   Pour the 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 an additional 30 minutes.

10.Slice & serve at room temperature.

Helpful Hints

·       No buttermilk on hand? Add 1 tablespoon fresh lemon juice or white vinegar to a measuring cup, then add just shy of 1 cup milk to the liquid. Stir, do not whisk. Allow mixture to sit 3-5 minutes, milk will slightly curdle to a buttermilk like flavor and thickness.  

·       Or use plain Greek yogurt or sour cream as a buttermilk substitute.

·       Wrap in wax paper, refrigerate and store in a covered glass container for 3 days.

 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!

Our last gifts of the summer; we slow roasted backyard tomatoes and added fresh thyme to pasta for a tasty weeknight dinner. As they roast, tomatoes caramelize and burst with savory, sweet and tangy flavors. Easy to prepare, add a salad for a delicious and nutritious meat free meal.  4-6 servings. 

Simple Ingredients 

• 1 ½ pounds fresh cherry or grape tomatoes, (if possible organic) washed and dried.  

• 4 tablespoons of Villa Graziella Organic extra virgin olive oil, + more for tossing 

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

• 1 pound of short pasta-fusilli, gemelli or penne  

• ¾ cup heavy cream 

• ½ cup parmesan cheese grated, + more for topping, Asiago or Pecorino Romano fine too  

• 2 fresh garlic gloves, minced, or 1 finely chopped white onion 

• 3 fresh thyme sprigs, divided 

• Sea or Kosher salt & freshly cracked pepper to taste 

Easy Directions 

1. Preheat oven to 375˚F and line the bottom of a baking sheet with parchment paper. 

1. Add tomatoes and drizzle 2 tablespoons of olive oil to the sheet followed by the Tuscan herb seasoning, salt, and pepper, then gently toss.  

1. Sprinkle the leaves from 1 sprig of thyme over the tomatoes and roast for 35-40 minutes, tomatoes should burst and pucker. Remove the tomatoes from the oven and set aside. 

1. As tomatoes roast, cook pasta according to directions less 1 minute, so pasta is firm  

(al dente). Ladle approx. 1/4 cup of pasta cooking water and set aside.  

1. Drain the pasta in a serving bowl and set aside.  

1. In the empty pasta pot, heat 2 tablespoons of olive oil on low-medium heat, add the garlic and cook until it is translucent not brown. 

1. Add the roasted tomatoes and their juices to the pot, then add the cream and remaining thyme leaves, stir gently, and slowly simmer until the mixture thickens. 

1. Remove from the heat, stir in the grated cheese and a bit of the cooking water.  

1. Return the cooked pasta to the pot, toss with the sauce. Season to taste with salt and pepper, if needed sprinkle a bit of cheese, add a drizzle of olive oil, and gently toss again.  

1. Return to the serving bowl and enjoy!  

Helpful Hints: 

• Cool pasta and store in an airtight glass container in the refrigerator 2-4 days. 

• To reheat, add 2 tablespoons water to a microwave safe bowl with remaining pasta. Heat for 1 minute, remove the bowl and stir well. Heat again for 2 minutes, the water will revive the pasta, and allow for uniform heating, stirring often prevents the pasta from becoming gummy. 

• Make a double batch of sauce for last-minute dinners. Allow sauce to cool, then add to a glass container or freezer bag, cover or seal securely. It should maintain its flavor 3-4 months. Defrost in the refrigerator or at room temperature. Revive and lengthen a sauce with fresh ingredients (thinly sliced mushrooms or cherry tomatoes) or add cooked chicken or turkey sausage, slowly simmer the sauce, and toss with fresh cooked pasta.  

Source: joanne-eatswellwithothers.com/ 

  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!

Strawberry Lemonade Shrub Cocktail: 

Serves 1-2 

Simple Ingredients:  

1 oz of strawberry vinegar shrub syrup 

2 oz of vodka or gin of your choice 

1.5 oz of lemonade 

 Easy Instructions:  

1)    Add ice, syrup, vodka or gin of choice, and lemonade to a shaker and shake vigorously for one minute 

2)    Add fresh ice to a tall glass and pour shaken cocktail over ice 

3)    Top with seltzer water and enjoy! 

Strawberry Shrub Syrup: 

Simple Ingredients: 

1 cup Villa Graziella Condimento Balsamico Bianco 

1 cup Cane Sugar 

1 cup fresh strawberries, chopped 

 Easy Instructions: 

1)    In a medium sized saucepan on medium high heat, boil both vinegar and sugar together until a rolling boil is achieved. Stir constantly to avoid burning 

2)    Once a rolling boil is reached, add in 1 cup of chopped strawberries, and continue stirring for one minute 

3)    After stirring, reduce heat to low and simmer for 5-10 minutes, or until desired flavor is reached. Tip: The longer you leave it, the stronger the strawberry flavor! 

4)    Remove from heat and strain through a fine sieve or cheesecloth. Tip: the leftover fruit makes a delicious spread for toast! Refrigerate for up to 5 days! 

5)    Transfer syrup to a glass jar or airtight container and refrigerate for up to a month 

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!

Hot Mulled Cider

Get cozy in front of the backyard chimenea, warm up at the neighborhood bonfire with hot mulled cider. Not just for the holidays, we’re celebrating the new season with an easy and delicious drink. Makes 4 servings

Easy Ingredients:

· ½ bottle, 12.5 ounces of Villa Graziella Chianti DOCG made with a blend of organic Cabernet Sauvignon, Sangiovese & Ancellotta grapes

· 12 ounces of water

· 5 tablespoons organic sugar, sugar in the raw

· 1 teaspoon organic vanilla extract

· 10 cloves

· 2 cinnamon sticks

· 1 organic orange-Moro blood orange, Mineola

Simple Directions:

1. Wash, dry & slice oranges, do not peel, set aside.

2. In a large saucepan or pot add wine, water, sugar, vanilla extract, cloves, and cinnamon sticks.

3. Slowly simmer, uncovered.

4. When the wine first comes to boil, reduce heat to a gentle simmer.

5. Add 2-3 orange slices to the pot.

6. Simmer additional 5-10 minutes on low heat, stirring occasionally to melt sugar

7. Do not boil wine, the longer it cooks, the more alcohol dissipates

8. Stir wine & ladle into wine glasses or mugs

9. Decorate glasses with additional orange slices

10. Serve hot or warmed, enjoy with your favorite lite bites or small plates

To download this recipe click here

Find the inspirational recipe here…https://www.vibrantplate.com/wp-json/mv-create/v1/creations/152/print

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:

• 2 grams agar agar

• 2/3 cups Villa Graziella Organic Balsamic Vinegar Gold Label

• 1 cup Villa Graziella Organic extra virgin olive oil

Directions:

1. Mix the balsamic vinegar and agar powder

2. Bring mixture to a boil and remove from heat

3. Once cool, fill a pipette and drip it into very cold tall thin glass of olive oil (we put our glass in the freezer for about a half an hour prior)

4. Pour glass of olive oil over mesh screen to catch all the balls

5. Leave olive oil residue on the pearls for added flavor and to help them stick to each other

Find the inspirational recipe here…https://www.alphafoodie.com/how-to-make-balsamic-pearls-balsamic-caviar/

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!

 It’s still September and warm enough for grilled chicken kabobs! We modified a recipe for an easy, flavorful main dish. Use fresh, in-season peppers, add onion or your garden zucchini or squash. Serves 2 to 4.  

Easy Ingredients 

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

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

• 4 tablespoons Villa Graziella Organic silver balsamic vinegar di Modena 

• 1-pound fresh, boneless skinless chicken breast cut into 1-1/2" chunks 

• 2 large bell peppers-1 each green, red, orange, or yellow  

• 1 large red or yellow onion 

• 1 tablespoons honey 

• 1 teaspoon fresh lemon juice 

• 1 clove fresh garlic, crushed & chopped 

• 1 small shallot clove sliced thin 

• 1/2 each teaspoon fresh cracked black pepper and sea salt 

Simple Directions 

1. In a large bowl, combine olive oil, balsamic vinegar, herb seasoning, honey,     

    juice, garlic, shallot, sea salt and pepper, whisk to thoroughly mix.  

2. Add chicken to bowl, turn to completely coat, cover, refrigerate for 2 hours. 

3. Cut peppers into 1-1/2" chunks and cut onions into 2" chunks set aside. 

4. Soak bamboo skewers in cold water. 

5. Preheat grill to 160°F. 

6. Drain the chicken, reserving marinade. 

7. Thread chicken and veggie chunks onto skewers, do not overload skewers,  

    leave 2 inches bare on end to turn skewers 

8. Lightly brush marinade on skewers, discard remaining marinade. 

9. Place skewers on hot grill, cook 10-12 minutes, turn every 3-5 minutes, until veggies are tender, and chicken

is thoroughly cooked @ 37F. Test the temperature with a food thermometer, 

10. Remove from grill, let rest for 5 minutes, serve & enjoy. 

Helpful Hints 

• Marinate the chicken for 2, maximum 3 hours, long enough for the meat to absorb flavors without becoming too soft. The lemon & vinegar acids break down proteins which can cause it to become mushy if left too long to marinated. 

• Add brown rice for a healthy next day lunch or dinner. 

• Cover and refrigerate for two days. 

To download this recipe click here

Find the inspirational recipe here…https://www.thespruce.com/honey-chicken-kabobs-479416     

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!

Celebrate National Punch Day & enjoy a glass of red wine punch! Easy to make with our Rosso Toscano, add fresh fruit & sparkling water for a refreshing libation. Makes 6 abundant servings.

Easy Ingredients:

• 1 750 ML (25.36 Oz) bottle of Villa Graziella IGT Rosso Toscano

• 2 oranges

• 2 lemons

• Fresh seasonal fruit-peaches, nectarines, or plums

• 1 can carbonated water, plain sparkling or soda water or ginger ale

Simple Directions:

1. Wash oranges leaving the rind on, slice, remove seeds and set aside.

2. Wash lemons leaving the rind on, slice, remove seeds and set aside.

3. Wash and chop peaches or plums in thick chunks with skin on.

4. In a large pitcher or bowl, stir together Rosso Toscano wine, orange, and lemon slices.

5. Add fruit chunks and carbonated soda water.

6. Stir briskly.

7. Cover and refrigerate two hours to overnight, allowing punch to fully absorb the fruit flavors and citrus aromas.

8. Serve in frosted glasses over ice (optional).

9. Enjoy with your favorite lite bites or small plates.

10. Refrigerate covered for 2 days.

Find the inspirational recipe here…http://spanishsabores.com/2014/05/15/traditional-spanish-sangria-recipe/

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!

We’re celebrating Hispanic Heritage month with fresh fish tacos using our organic certified Tuscan herb seasoning blend and baked instead of frying. Add a squeeze of fresh lime, your favorite salsa and sliced avocado and for a healthy, lunch or dinner 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 seafood seasoning blend

• 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 seafood seasoning & seafood breading 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!