Skip the chips & wings, why not enjoy crispy, crunchy bruschetta for your game day eats! Bruschetta pronounced

broo-ske-tah, (sche sounds like a K), originated from the verb “brusciare” to burn in Italian. Faith Willinger’s version is a so delicious, nobody will know how healthy it is! Make the topping ahead and 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 Seasoning Blend for Vegetables, plus extra to flavor

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

· 1-15 ounce 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 firm stalks, add the leaves and 1 tablespoon of sea salt to boiling water.

3. Cook until tender about 10-15 minutes, stirring frequently. Drain kale in a colander and rinse with cold water. When completely cool, squeeze the kale with your hands to remove most but not all the moisture.

4. In a blender, puree half the kale with 1/2 cup of olive oil and garlic to a smooth, firm paste. Place in a bowl.

5. Coarsely chop the remaining half of kale leaves and add to the bowl of kale paste this is your topping.

6. In second large bowl, add the white beans, followed by ½ cup of the kale paste, Tuscan herb seasoning blend, sea salt & pepper, stir thoroughly and set aside at room temperature so flavors blend. This is your bean mixture.

7. Brush both sides of bread with olive oil, place on the grill top or on a parchment lined cookie sheet in a preheated oven at 300°F.

8. Turn slices over when brown, about 5 minutes heat other side.

9. Remove toasted bread from the heat, spoon the topping, followed by the bean mixture over each slice, season to taste and drizzle with olive oil.

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

Helpful Hints:

· Short on Time? Use already chopped bagged kale, rinse well before cooking.

· 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.

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! 

Enjoy oranges before they retire for the season with a moist, naturally sweet, and delicious cake. We traded butter for extra virgin olive oil for guilt free dessert. Easy to make, enjoy it after dinner, while it tastes even better the next day at breakfast or as a snack. 8 Servings

Easy Ingredients:

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

· 1 ¼ cups all-purpose flour, plus more to dust the cake pan

· 2 eggs room temperature, if possible organic

· Juice (pulp included) and zest of 1 orange (blood, Cara cara, Seville or Valencia) (approx. 3 tablespoons of juice, 1 tablespoon zest).

Add additional orange juice & zest for extra flavor if desired. Reserve a few extra slices for garnish optional.

· ¾ cup of turbinado sugar (Sugar In The Raw)

· 1 teaspoon vanilla extract

· ½ teaspoon baking powder

· ½ teaspoon baking soda

· 1 ½ teaspoons sea salt

· confectioners’ sugar for dusting optional

· 1 sprig of fresh mint optional

Simple Directions:

1. Preheat oven to 350◦F.

2. Use olive oil to grease and flour a 9-inch round pan.

3. Combine sugar and eggs in a large bowl, blend with a hand mixer on medium speed until thoroughly blended.

4. Slowly add in the olive oil and vanilla to the bowl, mix until batter is smooth.

5. Add the orange juice and zest to the bowl mix on a low medium speed.

6. Sift together flour, baking powder, baking soda and salt in separate medium bowl.

7. Add the flour mixture in small increments, to the bowl of wet batter, mix on a low speed to blend.

8. Pour batter into the prepared cake pan and bake 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

9. Remove from the oven, completely cool the cake, dust with confectioners’ sugar, add orange slices & mint for garnish

10.Serve and enjoy! Cover securely to prevent from drying out.

Helpful Hint

· To avoid bubbles, slowly pour the batter into the center of the pan from one position instead of circling pan with the bowl of batter

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! 

Like brown rice in texture but even tastier, the ancient whole grain farro (spelt wheat) is versatile and makes a lusciously delicious side or meatless main dish on a chilly spring evening. 4-6 servings.

Easy Ingredients:

· 6 tablespoons Villa Graziella Organic Extra Virgin Olive Oil, plus extra for drizzling

· 1 tablespoon Villa Graziella Organic Tuscan Herb Seasoning Blend for Vegetables

· 1 1/2 cups pearled, or semi-pearled farro

· 1-pound fresh mushrooms-cremini, maitake, oyster, portobello or shiitake. Cut into 1 1/2-inch pieces including stems.

· 1 cup thinly sliced leeks, onion, or shallots

· 1 cup mascarpone or crème fraiche

· 8 ounces shredded Gruyère (about 1 2/3 cups)

· 1 cup chopped parsley including the leaves and if tender, the stems

· ¼ teaspoon sea salt, Kosher fine

· ¼ teaspoon freshly cracked pepper

Simple Directions:

1. Bring a medium pot of well-salted water to a boil over high heat. Add farro to the pot and cook according to the package directions until tender.

2. Drain farro well in a colander, while still warm in the colander, drizzle the grains with olive oil to lightly coat, toss well to prevent from sticking, set aside.

3. As the farro cooks, in a large ovenproof skillet, heat 3 tablespoons of olive oil over medium-high. Reduce heat to medium, add mushrooms to the skillet in one layer without crowding and ½ tablespoon of Tuscan Herb Seasoning Blend for Vegetables.

4. Stir and sauté mushrooms until golden brown, about 3-5 minutes. Using a slotted spoon transfer mushrooms to a plate.

5. Add 2 tablespoons of olive oil to the skillet, repeat the process with a 2nd batch of mushrooms in 1 layer, add remaining ½ tablespoon of Tuscan Herb Seasoning Blend for Vegetables. Sauté until golden brown, 3-5 minutes, stir thoroughly, add to the plate, and set aside.

6. Over medium high heat, add the remaining tablespoon of olive oil to the skillet. Reduce heat to medium low, add the leeks, onions or shallots, salt, and pepper. Sauté until tender and golden, about 4-5 minutes. Remove the skillet from the heat.

7. Heat oven to 425F˚ degrees. Return mushrooms to the skillet with the leeks, stir in the farro, followed by the mascarpone cheese and 3/4 cup of chopped parsley, mix thoroughly. If needed, season to taste with Tuscan Herb Seasoning Blend for Vegetables, salt, and pepper.

8. Spread the mixture evenly in the skillet, sprinkle the Gruyère cheese on top and bake 10-15 minutes, until farro is hot and the cheese is melted.

9. Turn on broiler and broil for 1-2 minutes or until the cheese starts to bubble and brown.

10. Remove from oven, allow to rest 3-5 minutes, sprinkle with remaining parsley,

serve & enjoy.

Helpful Hints

· Cook farro, mushrooms and onions and assemble earlier, then bake and broil before serving.

· No Gruyère cheese on hand? Substitute with a quality parmesan cheese.

· No farro on hand? Substitute with barley or wheat berry, following the package cooking directions.

· Refrigerate covered up to 3 days.

Farro Facts

· Whole bran farro (fully coating the grain) is rich in fiber, fat, and protein. To soften grain and reduce cooking time, soak the farro in a bowl of water in the refrigerator overnight.

· Semi-pearled farro with only part of the bran can also be soaked overnight in the refrigerator to reduce cooking time.

· Pearled farro-bran free, does not require any soaking overnight and cooks quickest.

· Before cooking any farro (whole bran, semi or pearled), rinse in a fine mesh colander or strainer to remove any remaining dust from the process.

To download this recipe click here

Inspirational Recipe found here…https://cooking.nytimes.com/recipes/1022874-farro-and-mushroom-gratin

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! 

Ingredients:

·      ½ cup Villa Graziella Organic Olive Oil 

·      3 cups Old Fashioned Oats

·      1 cup unsweetened coconut flakes

·      1 cup pistachios

·      1 cup almond slices

·      1 cup pumpkin seeds

·      1 cup pecans

·      1 cup walnuts

·      ¼ cup chia seeds 

·      1 cup dried cranberries

·      1 cup dried cherries

·      ½ cup brown sugar

·      ¾ cup maple sugar

·      1 teaspoon salt

·      1/3 cup honey

·      1 teaspoon cinnamon 

·      1 teaspoon vanilla

 Simple directions:

1.     Mix oats, coconut flakes, pistachios, almond slices, pumpkin seeds, pecans, walnuts and chia seeds together in a bowl and set aside.

2.     Mix olive oil, brown sugar, maple sugar, salt, honey, cinnamon and vanilla in a bowl. 

3.     Mix wet and dry ingredients until oat mixture is well -coated

4.     Spread mixture on a parchment lined sheet pan

5.     Bake at 300 degrees stirring every 10 minutes for 50 minutes.

6.     Take out and let cool for 1 hour

7.     Add dried cranberries and cherries

8.     Break apart and store in an airtight jar for up to 2 weeks

9.     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! 

Spring is around the corner but we’re still enjoying the bounty of winter citrus fruit! Layered, nuanced flavors of briny green olive, fresh blood orange, red onion, fragrant basil, lemon, and mint make this gluten free & vegan salad a crunchy and delicious lunch or 1st course. 6 servings.

Easy Ingredients:

· 2 cups Villa Graziella Organic white balsamic vinegar di Modena

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

· ½ cup water

· ¼ cup pitted green olives, quartered

· ¼ cup pistachios

· 1 tablespoon sugar in the raw

· 1 ½ teaspoon coarse, flaked sea salt, separated

· 1 small red onion, thinly sliced lengthwise

· 3 medium blood oranges

· 3 medium oranges-Jaffa, navel, Seville, or Valencia

· 2 medium grapefruits-pink, red, or white

· 2 teaspoons Meyer lemon or lemon zest

· 3 tablespoons fresh lemon juice (from 1 lemon)

· ¼ teaspoon crushed red pepper

· 5 fresh basil leaves loosely chopped

· 5 fresh mint leaves loosely chopped

Simple Directions:

1. In a medium saucepan combine white balsamic vinegar, sugar and ½ teaspoon of sea salt, cover, and cook over medium high heat until boiling.

2. Remove the saucepan from heat, add sliced onions and cover the saucepan.

3. Allow the covered onion mixture to rest 1 hour at room temperature or refrigerate up to 24 hours.

4. As onions rest, shell and toast pistachios in a sauté pan until lightly toasted. Cool pistachios, place in a plastic bag and pound into chopped pieces. Remove from the plastic bag and set aside.

5. Peel and slice blood oranges into circles and set on a large dish or platter.

6. Peel and segment oranges and grapefruit, arrange on the platter with orange circles.

7. Sprinkle the fruit with lemon zest and lemon juice, then crushed red pepper and the remaining teaspoon of sea salt.

8. Remove 1/4 cup of pickled onions from the saucepan with a slotted spoon, arrange onions over the fruit.

9. Add olives and pistachios to the fruit platter, then drizzle half cup of olive oil on top.

10.Sprinkle with fresh basil and mint leaves, serve & enjoy!

Helpful Hints:

· Mix your on-hand citrus; grapefruit, clementines or tangerines for a vibrant combination with blood oranges.

· Reserve remaining onions in the pickling juice in a tightly closed glass jar or container and refrigerate up to 3 weeks.

· Add remaining onion to a grain & veggie bowl for dinner.

· Add remaining basil and mint to a smoothy or hot tea.

· Substitute pistachios with chopped walnuts or slivered almonds.

· Serve citrus on a bed of arugula lettuce, sliced avocado and dates for a meatless main course.

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.  

It’s soup season so get cozy! Add the leftover ham bone from dinner and your favorite veggies for a hearty & healthy soup. Makes abundant 6 servings 

Easy Ingredients 

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

• 1 teaspoon Villa Graziella Organic Tuscan Herb Seasoning blend for vegetables + extra to taste 

• 1 16-ounce bag dried split peas picked, rinsed, and dried 

• 1 ½ lb. meat on ham bone or ham shank 

• 4 cups chicken stock or vegetable broth, if possible organic 

• 2 cups hot water 

• 2 medium carrots washed and diced  

• 3 celery stalks washed and diced 

• 1 medium onion diced 

• 1 medium potato washed and diced 

• 1 fresh garlic clove, minced 

• Sea salt & freshly cracked pepper to taste 

Simple Directions 

1. In a frying or sauté pan melt the olive oil over medium heat, when hot, add onion, celery and cook until vegetables start to soften. 

2. Add carrots and minced garlic to the pan then season vegetables with Tuscan herb seasoning blend, stir and sauté until vegetables turn golden, not brown. 

3. Transfer sautéed veggies to 4–6-quart slow cooker. 

4. Add the peas and potato to the slow cooker.  

5. Pour stock and water to the slow cooker, then arrange the ham bone in the soup mixture. 

6. Cover and simmer on low heat 7-8 hours, stir occasionally. 

7. Remove the ham bone from the slow cooker, place on a chopping board to cool 5-10 minutes. 

8. Dice or shred ham off the bone and return the meat to the slow cooker, stir and cover, heat on low about 30 minutes, discard ham bone.  

9. Stir soup, season with Tuscan herb seasoning blend, salt and pepper, drizzle with olive oil. 

10. Serve & enjoy!  

Helpful Hints  

• Use seasonal winter vegetables for optimal flavor and good value, if bagged, make sure to still wash & dry. 

• Sautéing vegetables over medium heat allows them to “sweat” releasing liquid while gaining rich flavors. Known as soffritto (under fried or fried slowly in Italian), or mirepoix with celery (French).   

• Add Tuscan seasoning blend also at end of the cooking time to retain aroma & flavors. 

• Soup not thick enough? Uncover and simmer 15-20 minutes to reduce liquid. 

• For fully blended flavors, prepare soup 1 day prior. Allow to cool and make smaller portions. Soup will thicken as it rests.  

• Refrigerate for up to 3 days. Freeze up to 3 months.  

New Cookbook-Better Homes & Garden Random House Publishers, 1997 

Inspirational recipe found here…Cookingclassy.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.  

January is slow cooking month, turkey chili is an easy, delicious and protein packed meal everyone will enjoy. Serve with rosemary cornbread for a comforting & cozy dinner. Serves 8-10.  

  Easy Ingredients:  

• 3 tablespoons Villa Graziella Organic Organic Extra Virgin olive oil 

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

• 1 lb. 99% lean ground turkey 

• 1 medium onion, diced 

• 1 red or orange pepper-chopped 

• 1 yellow pepper-chopped 

• 2-15 oz. cans tomato sauce 

• 2 -15 oz. cans petite diced tomatoes 

• 2 -15 oz. cans black beans, rinsed & drained 

• 2 -15oz cans red kidney beans, rinsed & drained 

• 1 cup frozen corn 

• Sea salt & cracked black pepper, to taste 

• Optional toppings: shredded cheese, sour cream or Greek yogurt 

Simple Directions: 

1. Heat olive oil in a skillet over medium heat. 

2. Sauté peppers until soft. 

3. Add onion to pan & sauté until golden translucent. 

4. Add ground turkey to the skillet add Tuscan Herb Seasoning Blend for meat, mix and cook until brown.  

5. Place pepper, onion & turkey mixture into a slow cooker. 

6. Add tomato sauce, diced tomatoes, beans, corn.  

7. Mix & season with sea salt & fresh cracked pepper. 

8. Cover & cook on high for 4 hours or low for 6 hours, occasionally stir ingredients. 

9. Add toppings  

10. Serve & enjoy with rosemary cornbread.

Helpful Hint 

Freeze the remainder in an airtight glass container up to one month. 

Find the inspirational recipe here… twopeasandtheirpod.com/slow-cooker-turkey-chili/ 

 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.

It’s been a tough week, how about some comfort food for a much-needed Feel Good Friday?    

Our version of 3-tomato soup uses plenty of fresh, vitamin c packed, diced and sun-dried tomatoes. Less cream and Villa Graziella Organic extra virgin olive oil and Silver balsamic vinegar for an easy, delicious and nutritious dinner. Serve with a grilled cheese sandwich and enjoy for Saturday lunch!  Makes 6-8 servings. 

Easy Ingredients: 

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

• 2 tablespoons Villa Graziella Organic Silver balsamic vinegar di Modena + 1 extra tablespoon for drizzling 

• 3 cups organic chicken or vegetable broth 

• ½ cup chopped sun-dried tomatoes 

• 5.25 cups fresh, organic cherry tomatoes quartered or 3 (14-oz) cans organic diced tomatoes, undrained 

• 1 8-oz can organic tomato sauce without meat or added ingredients 

• ½ cup half & half or whipping cream 

• 1 medium yellow onion, chopped 

• 1 large celery stalk, chopped 

• 2 fresh thyme sprigs 

• 1/2 teaspoon fresh cracked pepper 

• 1 teaspoon sea salt 

Simple Directions: 

1. Heat olive oil in a large saucepan or Dutch oven over medium heat 

2. Add onion & celery; sauté 5-7 minutes or when onion is transparent, celery is tender 

3. Add broth, sun-dried tomatoes, diced tomatoes, tomato sauce & thyme  

4. Simmer over low heat, uncovered 20-45 minutes minutes 

5. Discard the thyme sprigs 

6. Transfer soup to a blender, or use an immersion blender in pan, puree until smooth 

7. Return soup to saucepan, stir in half-and-half, balsamic vinegar, salt & pepper 

8. Cook 15 minutes over low heat uncovered 

9. Garnish with a drizzle of balsamic vinegar & olive oil 

10. Serve & enjoy with Villa Graziella Organic Rosso Toscano IGT wine 

Freeze the remainder in an airtight glass container up to one month. 

Inspirational recipe found here…https://parade.com/628450/jonashton/cream-of-three-tomato-soup/ 

 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.  

Ingredients 

• 1 lb of pasta 

• grated lemon zest 

• juice of 1 lemon 

• Villa Graziella Organic olive oil 

• asparagus, trimmed and cut in half 

• snow peas 
   

Directions 

1. Boil pasta.   

1. Blanch peas and asparagus for about 2 minutes.   

1. Toss the pasta with ¼-1/3 cup of pasta water, veggies, zest and juice of 1 lemon, olive oil and salt & pepper to taste.   

1. Add freshly grated parmesan cheese and, if desired, toasted pine nuts.   

Buon Appetito! 
 
 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! 

 Noelle Cellini of Lifting the Veil, Podcast & Blog 
  

I love food.  And I love to eat, but just because I’m vegan and Italian, that doesn’t mean life, meals or eating is any less enjoyable. My life and body have become a lot more colorful, healthy, lighter and more aligned since eliminating animal products.   
 
Carpaccio is an Italian d’oeuvre of thin slices of raw beef, so to make this vegan, I served beets.  Not only is this a colorful and beautiful dish, but beets are good for the blood and blood vessels.  Just like their deep, red color, they can help purify the blood and support the liver.  While I cooked the beets slightly, you can serve them raw – just like regular carpaccio!  Cheers to color, fiber, beauty, and health… with an Italian flair!   
 
Ingredients: 
1 medium size red beet and 1 medium size golden beet – try to get beets that are the same size which is ideal when you thinly slice and arrange them on the platter* 
2 tablespoons capers, drained 
2 tablespoons chopped dill (I love dill so you  can reduce this amount if desired) 
1 tablespoon Dijon mustard 
2 tablespoons lemon juice 
2 cups arugula 
salt & pepper to taste 
 
25 minutes, serves 4 as an appetizer 
** Quick and healthy salad option for this recipe that doesn’t include any special slicing  
 
* If you can’t find red and golden beets, just use whatever is available as the mix of red and golden beets are for an array of colors on the plate vs. taste 
 
I cook the beets slightly as I find them more palatable, however, to make things even easier (and to preserve all of the healthy enzymes, which we lose when eating cooked food), just wash, then peel the beets, thinly slice them and then toss in the dressing.   
 
To cook the beets, peel them and put them in a pot of water.  Once the water boils, use a fork to determine how much the beets have cooked.  You don’t want the fork to easily pierce them because if they cook too much, they will fall apart when you try to thinly slice them.   Once the fork gives just a little bit (about 2 minutes in boiling water), drain the beets.  You can put them in an ice bath to further stop the cooking.   
 
Mix together the capers, dill, Dijon mustard, lemon juice and salt & pepper.  Once the beets have cooled, thinly slice them using a good kitchen knife or mandolin.  Toss the beet slices in the dressing and serve on a bed of arugula – another Italian favorite and a bitter food that is great for the liver :) 
 
** I make these beets for myself during the week, but for a shortcut, I peel the beets and then cut them into 1 ½ inch cubes.  While the water is boiling, I mix together the dressing and once the beets have cooked slightly, I toss them in the dressing.  During the week, I toss these beets into salad greens (and sometimes add avocado), but it’s a beautiful, quick, healthy option without the presentation and thinly slicing!  Buon Appetito! 
 
For more resources, recipes and healthy tips, check out Lifting the Veil blog, www.Lifting-the-veil.com/blog and podcast, https://anchor.fm/noelle-cellini