As we savor the last of the season’s fresh figs and tomatoes, why not enjoy in a delicious salad? Easy to assemble, serve as a healthy side dish to grilled or roasted chicken on a fall evening. 3-4 servings.

Simple Ingredients:

· 3 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra to taste

· 1 tablespoon Villa Graziella Condimento Bianco-White Balsamic Condiment + extra to taste

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

· 2 ripe medium tomatoes washed, dried, and quartered, or 1 cup cherry tomatoes halved

· 4 ripe black mission figs quartered green figs fine too

· 1 ripe avocado sliced

· Sea salt and fresh cracked pepper

Easy Directions:

1. In a platter or large plate arrange tomatoes and figs

2. Add the sliced avocado to the platter and set aside.

3. In a container or jar with a lid, combine the white balsamic condiment, Tuscan herb vegetable seasoning.

4. Add the olive oil and whisk until fully blended, season to taste.

5. Add the dressing to veggies to coat not drench.

6. Sprinkle sea salt & cracked pepper.

7. Serve and enjoy immediately.

Helpful Hints

· If not serving immediately, cover and refrigerate up to one hour. Do not add dressing to the veggies until right before serving to prevent sogginess.

· Serve on a bed of arugula lettuce, add chopped walnuts, pistachios, or toasted pine nuts 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.

Grazie da Team VILLA GRAZIELLA ORGANIC!   

The celebration of Hispanic Heritage month continues with tostadas! Our organic certified Tuscan herb seafood seasoning blend and grilled shrimp on corn tortillas make for a smoky, scrumptious lunch or dinner. Makes 4 tacos. 

Simple Ingredients 

• 1-pound fresh or frozen, peeled, deveined shrimp 21-25 pieces, if possible, wild caught.  

• 1 ½ teaspoons Villa Graziella Organic Tuscan herb seasoning blend for fish or shellfish 

• 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil separated 

• 8 corn tortillas 

• 1 cup guacamole or thinly sliced avocado 

• 1 ½ cups green or purple cabbage washed, dried, shredded  

• 2 fresh limes each cut into 4 wedges 

• 1 cup fresh tomato salsa  

• Crumbled cotija cheese & sour cream for serving 

• 1 tablespoon fresh cilantro finely chopped optional 

Easy Directions 

1. Preheat grill to medium high. 

2. Toss shrimp with 1 tablespoon olive oil and 1 teaspoon Tuscan herb seafood seasoning in a bowl, mix well and set aside. 

3. Brush both sides of each tortilla with remaining tablespoon of olive oil, set aside.  

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

5. Grill shrimp in a grill basket until cooked through, do not overcook as shrimp cooks quickly. Or thread onto four 12-inch skewers, cook 2 minutes on each side. Remove shrimp from grill, place in a bowl, sprinkle remaining ½ teaspoon of Tuscan herb seasoning, toss and set aside. 

6. Heat tortillas on the grill until lightly charred, flipping once, do not overcook. 

7. Remove tortillas from grill, place on a large dish or platter. 

8. Add cabbage to each tortilla. 

9. Next add shrimp, top with guacamole, cotija cheese and salsa.  

10. Squeeze lime onto the taco, serve & enjoy! 

Did You Know? The word tostada is the Spanish word for toasted. A tostada is flat and usually made from corn. While a taco can be made from corn or flour, it is soft and often served folded. 

Helpful Hint: 

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

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!   

Simple Ingredients

• 2 pounds Brandywine heirloom ripe tomatoes, cores removed

• 1 ½ cups light brown sugar

• ¼ cup lemon juice

• 1 Tablespoon lemon zest

• 1 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger

• 2 half-pint jars sterilized (optional), for canning)

Easy Instructions

1) Add the tomatoes to a blender or food processor. Pulse several times to crush the tomatoes.

2) Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ginger. Cook, stirring frequently until the mixture is thick and jammy – this will take about an hour. (To test, dip a cool metal spoon into the jam. It should slide off the spoon in a thick sheet – not in watery droplets.

3) Ladle the jam into the jars. Store in the refrigerator or freeze. Alternately, wipe the rims, cover with the lids, and screw the bands on until they’re just barely tight. Seal in a hot water bath for 20 minutes. Carefully remove the jars from the pot and let them rest on the counter for at least 6 hours. You should hear the jars make a "ping" sound when they seal. The jam is delicious right away but tastes even better after a few weeks.

To download 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!  

  Need a healthy breakfast but don’t have a lot of time?  Breakfast frittata cups solve the problem!  

The word frittata comes the verb friggere-to fry in Italian. Easy to make ahead using in-season veggies, cheese, and eggs. Fill muffin cups, bake and let cool. Delicious with fruit for breakfast, pack with a side salad for a tasty school lunch, or healthy on the go snack.  Makes 12-frittata cups.          

Easy Ingredients 

·       2 tablespoons Villa Graziella Organic extra virgin olive oil 

·       1 tablespoon Villa Graziella Organic Tuscan herb seasoning blend for Veggies 

·       10 fresh organic eggs, room temperature 

·       1/3 cup organic fat free milk, unsweetened almond or oat milk 

·       1 cup fresh mushrooms, washed, dried, chopped 

·       ½ cup red, yellow, or white onion, finely chopped 

·       1 cup zucchini, washed, dried, finely chopped 

·       ½ cup cherry tomatoes optional 

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

·       1 teaspoon cracked pepper + to taste 

·       1 teaspoon sea or Kosher salt + to taste   

Simple Directions 

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

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

3.             Add onion to pan, mix with veggies, season with Tuscan seasoning blend, salt, pepper, and stir. 

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

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

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

7.             Add vegetables to bowl until completely blended. 

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

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

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

Helpful Hints 

·       Add your favorite on-hand fillings: 

·       Diced chicken, ham, turkey, or salami.  

·       Shredded Pecorino Romano, Provolone or Swiss cheeses all melt evenly.  

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

·       Store frittata cups in a tightly sealed container in the refrigerator for up to 4 days. 

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!  

Did you know a tasty, healthy weeknight dinner can be also easy to prepare? Add your backyard veggies, cheese & salami. Make earlier & serve later, also great for next day school lunch.

6-8 servings.

Easy Ingredients

· 1 cup + 2 tablespoons Villa Graziella Organic extra virgin olive oil, + more for tossing

· ½ cup Villa Graziella Organic Condiemnto Bianco-White balsamic condiment

· 1 teaspoon Villa Graziella Organic Tuscan herb seasoning blend for veggies + more to taste

· 1–20-ounce package of fresh tortellini pasta; tricolor or plain

· 1 ½ cups fresh cherry or grape tomatoes, (if possible organic) washed, dried, and halved

· 1 fresh zucchini washed, dried and diced

· 1 orange, red, or yellow pepper washed, dried, seeded, and diced

· 1 cup fresh spinach, wash, dried, and coarsely chopped

· ½ cup red onion finely chopped

· 1 cup ham, prosciutto, or salami diced-optional

· 1 cup fresh mozzarella cheese balls or pearls halved-optional

· 2 tablespoons fresh parsley chopped

· 1 pinch each of sea salt and freshly cracked pepper to taste

Simple Directions

1. Cook tortellini according to package instructions, drain the pasta, place in a large serving bowl, add 1 tablespoon of olive oil, toss, and set aside.

2. While pasta cooks, add 2nd tablespoon of olive oil to a frying pan or skillet, heat the oil, sauté the zucchini and peppers over medium-low heat stirring frequently until water from both evaporates.

3. Add the spinach, continue to sauté until water evaporates, then add the onion and sauté until veggies turn golden not brown.

4. Add the halved tomatoes, followed by the sautéed veggies to the bowl of tortellini.

5. Add the Tuscan herb seasoning blend for veggies to the bowl and gently toss.

6. Add the meat & mozzarella cheese pearls to the bowl and gently toss-optional.

7. If not eating immediately, cover and refrigerate until one hour before serving.

8. Combine the Condimento Bianco Balsamic-white balsamic condiment, olive oi, salt and pepper in a bowl or covered jar. Whisk or shake to thoroughly combine the ingredients.

9. Combine the dressing over the pasta & veggies, garnish with parsley

10. Serve & enjoy!

Helpful Hints:

· Tortellini & veggies can be prepared, tossed ahead of time.

· For optimal flavor, add the dressing just before serving.

· Add your favorite on hand veggies: shredded carrots, chopped capers, quartered artichoke hearts drained of oil or water, olives.

· Replace mozzarella cheese with your on-hand cheddar, feta, fontina, or provolone cheese.

· Store in an airtight glass container in the refrigerator 2-3 days.

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! 

Chilling & Grilling for Labor Day? Why not olive oil grilled corn on the cob! Tastier & healthier than butter, add a dash of Tuscan herb vegetable seasoning to complement the corn’s sweetness.  6 servings.  

Easy Ingredients 

• ¼ cup Villa Graziella Organic Extra Virgin Olive Oil + extra for drizzling 

• ½ teaspoon Villa Graziella Organic Tuscan herb Vegetable Seasoning, + extra to taste 

• 6 ears fresh, unhusked corn on the cob 

Simple Directions 

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

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

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

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

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

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

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

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

9. Brush corn with olive oil, season to taste with Tuscan herb vegetable seasoning. 

10. Serve & enjoy! 

Helpful Hints 

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

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

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

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

 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! 

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.

 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! 

Ingredients:
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly crushed black pepper finely ground
• 1 large garlic clove minced
• 1/4 cup Villa Graziella Organic Balsamic Silver Vinegar
• 3/4 cup Villa Graziella Organic Olio Nuovo

Simple directions:
In a small jar, add the honey, balsamic, mustard, salt, pepper, garlic, balsamic vinegar, and olive oil. With a tight lid, shake ingredients together until the dressing is fully emulsified. Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

To download 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.

August is National peach month! Why not enjoy a perfectly imperfect peach cake? Rich in vitamins A & C, low calorie, plus cholesterol, fat & sodium free. Our favorite fuzzy fruit is the base for a cake that often takes a shape of its’ own! Easy to prepare, add a scoop of vanilla ice cream or top with Greek yogurt for a light summertime dessert. Slice and enjoy it the next day as snack. Approx. 12 servings.

Easy Ingredients

· 1 ½ cups Villa Graziella Organic extra virgin olive oil + extra to oil the pan

· 2 tablespoons Villa Graziella Organic Condimento Bianco-White Balsamic Condiment

· 3 ripe peaches, skin on, thinly sliced

· 1 cup sugar in the raw, organic if possible

· 3 large eggs room temperature, organic if possible

· 2 cups all-purpose flour, whole wheat flour ok too

· 1/2 teaspoon baking powder

· 1/2 teaspoon baking soda

· 1/2 teaspoon sea salt, or kosher salt

· Greek vanilla yogurt or vanilla ice cream, for serving-optional

Simple Directions

1. Preheat oven to 350˚F degrees.

2. Line a 9-by-13-inch square or round baking dish/pan with parchment paper and brush with olive oil.

3. In a medium bowl, toss the peaches with ¼ cup of sugar, 2 tablespoons of white balsamic condiment and the salt.

4. Then add ¼ cup of olive oil and gently mix.

5. Set aside the mixture, allowing the peach juice to blend with ingredients 15-20 minutes, at room temperature.

6. In a bowl, combine the flour, baking powder and baking soda, set aside.

7. In another larger bowl whisk the eggs, remaining ¾ cup of sugar and 1 ¼ cup of olive oil.

8. Add the dry ingredients into the bowl with the egg mixture and beat on low until a batter is formed. Gently fold the peaches and juice into the bowl with batter.

9. Transfer batter and fruit into the prepared dish and bake 35 minutes or until golden, and a toothpick inserted in the middle comes out clean.

10.Remove from the oven, cool, cut into slices, serve, and enjoy!

Helpful Hints

· Keep cake loosely wrapped in the refrigerator for 3-4 days.

· No peaches on hand, use fresh blueberries, quartered nectarines, or even thinly sliced strawberries.

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.

Simple Ingredients 

• 1 Tablespoon of Villa Graziella Organic Extra Virgin Olive Oil  

• ½ cup Villa Graziella Bianco Toscano IGT (White Wine)   

• ½ pound Bucatini pasta  

• ½ cup unsalted butter (1 stick)   

• 1 medium yellow onion, diced  

• ½ teaspoon Kosher salt, or to taste  

• 1 teaspoon black pepper, or to taste  

• 1 teaspoon Italian seasoning   

• 1.5 cups of heavy cream   

• ¼ cup of pasta water  

• 1 cup of Parmigiano Reggiano cheese, freshly shredded  

• 1 Tablespoon Italian parsley  

• red pepper flakes, to taste  

Easy Directions  

1. Cook Bucatini pasta according to package directions. We recommend boiling a 1/2 pound of pasta in 4 quarts of water with 2 Tablespoons of Kosher salt + 2 Tablespoons Olive Oil or 4 quarts of chicken broth and boil until al-dente (about 8-10 minutes). Save some of the pasta water or broth that was used to boil the pasta.  

2. In a large cooking pan on medium heat, add Extra Virgin Olive Oil and butter.  

3. Once butter is melted add garlic. Let garlic cook for about 1 minute then add in onion.  

4. Let onions cook for about 2-3 minutes, then add in salt, black pepper, and Italian seasoning and mix well. Add in spices to your desired taste.  

5. Add in white wine and let simmer for about 2-3 minutes for the alcohol to dissipate.  

6. Next, add in heavy cream, mix well, and bring to a boil. Once heavy cream is boiling, turn down the heat slightly so the sauce can simmer. Add in pasta water from cooked pasta and mix well.  

7. Let the sauce simmer for about 5-7 minutes or until the sauce thickens. Turn off heat and let sauce rest for about 1-2 minutes to continue to thicken as it cools.  

8. Add in Parmesan cheese, Italian parsley, and a small amount of red pepper flakes, to taste.  

9. Mix in Bucatini pasta with sauce and let rest for about 1-2 minutes so the sauce can stick to the pasta.  

10. Serve immediately 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.