In a lunch rut? Why not vibrant citrus in a salad! Combine pink grapefruit, navel, or blood oranges with peppery arugula lettuce and creamy mozzarella pearls. Add crispy prosciutto for a delicious burst of savory, sweet & tangy flavors all in 1 bite! 2-4 ample servings.

Simple Ingredients:

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

· ¼ cup Villa Graziella Condimento Bianco Balsamico-White Balsamic Condiment + extra to taste

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

· 1 teaspoon Villa Graziella Organic Tuscan Herb Meat Seasoning -Optional-

· 1 tablespoon fresh lemon juice

· 4 slices of prosciutto about 2 ½ ounces -Optional-

· 2 ½ cups of arugula or dandelion lettuce, washed & dried

· Segments from 2-3 navel, blood, Cara Cara or Valencia oranges

· Segments from 1 pink or red grapefruit

· 10-12 fresh mozzarella pearls halved

· ½ teaspoon sea salt

· 1 teaspoon fresh cracked pepper

Easy Directions:

1. Prepare the dressing: Add the vinegar, lemon juice, Tuscan vegetable seasoning, salt & pepper in a bowl. Slowly whisk in olive oil until an emulsion is created. Set aside.

2. In a skillet, over medium-high heat, add prosciutto slices and sprinkle ½ teaspoon of Tuscan herb seasoning for meat on 1 side. Cook the prosciutto until it starts to brown, and the edges turn crispy, about 2 minutes, do not overcook.

3. Flip slices over, sprinkle remaining ½ teaspoon of Tuscan herb meat seasoning on the prosciutto slices, repeat the process.

4. Transfer slices to a brown paper bag or paper towel lined plate, set aside to cool.

5. Add the arugula to a large bowl. Drizzle 1 1/2 tablespoons of dressing over the greens. With your hands, mix to thoroughly coat.

6. Add the fruit segments to the bowl of greens, followed by the mozzarella pearls and gently toss.

7. Chop prosciutto slices into small pieces, add ½ to the salad bowl and toss again.

8. Add remaining dressing to salad, taste and adjust with olive oil, white balsamic condiment & Tuscan herb vegetable seasoning.

9. Plate the salad into portions and top with remaining prosciutto.

10.Serve immediately & enjoy!

Helpful Hints:

· Compost citrus peels, and the outer arugula/dandelion leaves.

· What is an emulsion? A mixture of 2+ liquids that temporarily fuse as 1 liquid. For an olive oil-based dressing, add olive oil after the vinegar or other liquid ingredient. Mix thoroughly in a bowl or shake in a closed jar.

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 an easy dinner with fresh balsamic glazed salmon fillets! Serves 5 to 6.

Easy Ingredients

• 6 5-ounce-fresh salmon fillets

• 1/3 cup Villa Graziella Organic Balsamic Vinegar di Modena

• 3 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil

• 5 teaspoons Dijon mustard

• 3 tablespoons of dry white wine

• 1 tablespoon honey

• 1 tablespoon oregano

• Sea salt & fresh cracked pepper to season

Simple Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil & brush with 1 tablespoon of olive oil.

2. In a small saucepan, over medium heat 2 tablespoons of olive oil.

3. Add garlic & cook until soft & golden, approx. 3-5 minutes, do not brown.

4. Add white wine, honey, balsamic vinegar, mustard, salt & pepper.

5. Simmer, uncovered for 5 minutes, until liquid thickens, remove from heat & set aside.

6. Arrange salmon on foil-lined baking sheet, skin side down.

7. Brush fillets with balsamic glaze, season with oregano.

8. Bake 10-15 minutes. To check for doneness, insert a knife on an angle into the center of salmon & gently part the meat. If opaque & flakes into small pieces, salmon is cooked.

9. Remove fillets from oven, brush with remaining glaze, season with salt & pepper, allow fillets to “rest” 2-3 minutes & remove skin.

10. Serve & enjoy with Villa Graziella artisan-crafted IGT Bianco Toscano white wine made with organic grapes.

 An antique, cereal grain cultivated throughout the globe & a kitchen staple in many cuisines, barley is calcium, magnesium & potassium rich. Using Villa Graziella Organic extra virgin olive & our slow cooker, we curated a healthy, delicious, cold-weather dish.  Makes approx. 5 servings

Easy Ingredients

• ¼ cup uncooked pearl barley

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

• 1-pound turkey or Italian sausage

• 6 cups organic chicken broth

• 10 ounces fresh kale or spinach chopped

• 1/2 cup diced onion

• 1 large carrot sliced

• 2 tablespoons minced garlic

• 1/2 teaspoon fresh cracked pepper

• 1 teaspoon sea salt

Simple Directions

1. Over medium heat, add 2 tablespoons oil to a skillet, add kale cook until soft.

2. Add onion & garlic to skillet, cook until translucent.

3. Add turkey sausage, cook until evenly browned. 

4. Season with pepper & sea salt.

5. In a slow cooker, mix the sausage & spinach mixture.

6. Add chicken broth, carrot & barley.

7. Cover slow cooker, and cook 4 hours on high or 6 to 8 hours on low.

8. Stir occasionally, season to taste with pepper & sea salt. 

9. Drizzle with extra-virgin olive oil.

10. Serve & enjoy with Villa Graziella artisan-crafted Rosso Toscano made with organic grapes.

Tried, Tasted & True!

Did you know January is Slow-Cooker month? Easy to prepare for a busy weeknight dinner or next day lunch, our friend Amy adds Tuscan herb seasoning for meat, olive oil and Condimento Balsamico Bianco (white balsamic vinegar) for a delicious smoky, savory taste. Serves 4-6

Easy Ingredients:

· 3-4 pounds fresh boneless pork shoulder, trimmed of excess fat

· 1 teaspoon Villa Graziella Tuscan herb seasoning for meat, plus extra to taste

· 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil

· 1 cup Villa Graziella Organic white balsamic vinegar, plus extra to taste

· 1 tablespoon light brown sugar

· 3 tablespoons tomato paste

· 1 teaspoon mustard powder

· 1 teaspoon sea salt, plus to taste

· 1 teaspoon fresh cracked pepper, plus to taste

Simple Directions:

1. Mix Tuscan herb seasoning, mustard powder, sea salt and pepper and ½ tablespoon of brown sugar in a bowl, rub the spice mixture evenly over all sides of the pork.

2. Heat olive oil in a large skillet or Dutch oven, add pork and cook over medium heat, turning on all sides until evenly browned, approx. 5 minutes.

3. Remove pork, transfer onto a plate, and set aside.

4. Add white balsamic vinegar to skillet, whisk together with pan drippings, transfer the liquid to a slow cooker.

5. Add tomato paste, 1 cup of water and remaining ½ tablespoon brown sugar to slow cooker, stir to combine, then add the pork.

6. Cover and cook on low for 8 hours.

7. Remove pork, transfer to a cutting board, and set aside.

8. Strain the liquid into a saucepan, bring to a gentle boil, simmer until reduced by half the amount, approx.10-15 minutes.

9. Shred the pork and mix in a bowl with 1 cup of the liquid reduction, add Tuscan herb seasoning blend, salt, pepper, and white balsamic vinegar to taste.

10.Serve hot and enjoy on a toasted bun. Cover & refrigerate up to 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!   

Simple Ingredients 

1 ½ lbs. Brussel sprouts 

3 Tbs. Villa Gabriella Organic Extra Virgin Olive Oil 

1 Tbs. Villa Gabriella Silver Balsamic Vinegar di Modena 

¾ tsp. Kosher salt 

½ tsp. freshly ground pepper 

Easy Directions 

1. Preheat oven to 400 degrees F. 

2. Cut off the brown ends from the Brussel sprouts and pull off any yellow or wilting outer        leaves.  Cut each sprout in half lengthwise. 

3.  Place Brussel sprouts in a bowl and coat them with the Villa Gabriella Organic Extra Virgin Olive Oil, Kosher salt and pepper. 

4. Pour the Brussel sprouts onto to a sheet pan large enough to spread the sprouts out into 1 layer.  Roast for 25- 30 minutes.   

5.  Remove the Brussel sprouts from the oven and drizzle with the Villa Gabriella Silver Balsamic Vinegar di Modena.  Turn to coat and return to the oven for another 10 minutes.   

6.  Remove sprouts from oven and sprinkle with addition salt to taste and serve immediately. 

Download Recipe Here

Simple Ingredients 

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

• ¼ teaspoon instant yeast 

• 2 teaspoons kosher salt 

• Cornmeal or wheat bran, as needed 

• Villa Graziella Organic Extra Virgin Olive oil for dipping 

• Villa Graziella Organic Tuscan Herb Seasoning Blend for dipping   

Easy Directions 

1. In a large bowl combine flour, yeast, and salt. Add 1 1/2 cups plus 2 tablespoons/390 milliliters water and stir until blended; dough will be shaggy and sticky.  

2. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. The dough will be ready when its surface is dotted with bubbles.  

3. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 

4. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.  

5. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran, or cornmeal.  

6. Cover with another cotton towel and let rise for about 2 hours. When ready, the dough will be more than double in size and will not readily spring back when poked with a finger. 

7. At least a half-hour before the dough is ready, heat oven to 450F˚.  

8. Place a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.  

9. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.  

10. Cool on a rack, serve and enjoy! 

Helpful Hints 

• To help dough rise in a drafty or colder home, turn the oven to 250-300˚F and place the bowl near the oven. 

• Dust a cast iron pot with cornmeal before placing the dough in it to prevent the bread from sticking. 

Click to Download Kiki’s No Knead Recipe

What’s in season? Cabbage! Fresh and plentiful cabbage is the base for this low-carb, healthy and deliciously savory soup. Make ahead for lunch or busy weeknight dinner. 6 abundant servings 

 Simple Ingredients 

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

• 2 teaspoons Villa Graziella Organic Tuscan Herb Seasoning blend for vegetables + extra to taste 

• 10 cups cabbage rinsed, dried, and thinly sliced 

• 1 medium onion 

• 2 quarts (8 cups) vegetable broth, if possible organic 

• Sea salt & freshly cracked pepper to taste 

• Grated parmesan cheese to taste-optional 

Easy Directions 

1. In a large pot with a lid or Dutch oven, melt the olive oil over medium heat, when hot, add onions, and sauté until onions start to soften. 

2. Increase heat to medium-high, add the cabbage to the pot, season with 2 teaspoons of Tuscan herb seasoning blend. 

3. Cook uncovered stirring often until the cabbage wilts, about 10-12 minutes. 

4. Reduce the heat to medium-low, cover the pot and occasionally stir until the cabbage shrinks by at least half, about 45 minutes. 

5. Add the vegetable broth to the pot, increase heat to medium-high, bring to a slow, steady boil. 

6. Return the heat to medium-low, cover and simmer for 15 minutes. 

7. Stir the soup and season to taste with Tuscan herb seasoning blend, sea salt and pepper, 

8. Drizzle with olive oil and grated parmesan cheese. 

9. Serve & enjoy!  

Helpful Hints  

• If using bagged cabbage, make sure to still wash & dry. 

• Sautéing onions over medium heat allows them to “sweat” releasing liquid while gaining rich flavors.    

• 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 in an airtight container up to 3 months

Click to Download “Cozy Vegetarian Cabbage Soup” Recipe

Finding a simple recipe that is kid-approved is not always an easy task. Christi, mom of four makes these healthy, home-made fries. With only a few ingredients, these delicious Sweet Potato Fries cooked in the air fryer are sure to please any child or adult in your life.  

Simple Ingredients:

·      2 large sweet potatoes

·      4 tablespoons of Villa Graziella Extra Virgin Olive Oil

·      1 teaspoon of sea salt

·      ¾ teaspoon garlic powder

·      ¾ teaspoon onion powder

·      1/8 teaspoon pepper

Simple Directions:

1.     Peel sweet potatoes

2.     Slice sweet potatoes into “fries”

3.     Soak in water for 40 min

4.     Pat dry

5.     Season with olive oil, sea salt, garlic & onion powder and pepper

6.     Air fry at 400 degrees for 20 minutes

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!   

My dear friend Mary & I enjoyed a cooking class highlighting Bavarian cuisine and learned how to make braised cabbage with apples. Not just for brats or schnitzel, serve with roast turkey, grilled chicken or even as a meatless main! We swapped out the butter with olive oil, apple cider vinegar with silver balsamic vinegar for a healthier, tasty alternative. 6-8 servings a side dish.

Simple Ingredients:

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

· 1/2 cup Villa Graziella Argento-Silver Balsamic Vinegar + extra to taste

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

· 6 slices of smoked bacon, sliced thin across or 6 ½ ounces diced pancetta -Optional-

· 1 medium or large red cabbage, 2 -2 ½ pounds, outer leaves removed, washed, dried, quartered, cored, and cut crosswise in strips

· 2 apples-tart or sweet-Braeburn, granny Smith or honey crisp, washed, cored, and thinly sliced

· 1 medium yellow onion chopped

· 1 ½ teaspoons sea salt

· 1 ½ teaspoons fresh cracked pepper

Easy Directions:

1. Prepare the cabbage, keep in covered bowl of cold water.

2. In a large, covered skillet or Dutch oven, over medium heat the olive oil and add the onion, sauté until translucent, not brown.

3. Add bacon/pancetta and cook until brown, not burnt -Optional-.

4. Add the sliced apples followed by the Tuscan herb seasoning blend, stir, and cook until apples start to soften, about 3-5 minutes.

5. Stir ¼ cup of the balsamic vinegar into the mixture and simmer over medium heat,

3-5 minutes.

6. As apples cook, drain the sliced cabbage, and add to the mixture.

7. Add remaining ½ cup of balsamic vinegar and stir to thoroughly coat apples and cabbage.

8. Add salt & pepper and toss, reduce heat to medium low, cover the pot and simmer 30-45 minutes stirring occasionally until cabbage is very tender.

9. Remove the lid, reduce the heat to low and simmer until the liquid reduces and thickens about 5-10 minutes.

10.Taste and adjust with balsamic vinegar & Tuscan herb seasonings, stir, and serve immediately or keep warm over low heat.

Helpful Hints:

· Even tastier the next day, prepare the day before and reheat over low heat.

· Store in a covered glass container up to 4 days in the refrigerator.

· Compost apple core, cabbage core and outer leaves.

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 Tbsp. Villa Graziella Organic Extra Virgin Olive Oil 

• 1 ½ cups chopped yellow onion 

• 2 cups peeled and chopped carrots (about 5) 

• 1 ¼ cups chopped celery (about 3) 

• 4 cloves garlic, minced 

• 4-14.5 oz. cans chicken broth or vegetable broth 

• 2-14.5 oz. cans diced tomatoes (undrained) 

• 3 cups peeled and ½-inch thick diced potatoes  

• 1/3 cup chopped fresh parsley 

• 2 bay leaves 

• 1 Tbsp. fresh thyme leaves or 1 tsp. dried thyme 

• 1 tsp. dried basil 

• 1 tsp. dried oregano 

• Salt and freshly ground black pepper  

• 1 ½ cups chopped fresh green beans 

• 1 ¼ cups fresh corn or frozen 

• 1 cup fresh or frozen peas 

Easy Directions: 

1.  Heat olive oil in a large pot over medium-high heat. 

2. Add onions, carrots and celery and saute 4 minutes, then add garlic and saute 30 seconds longer. 

3. Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. 

4. Bring to a boil, then add the green beans. 

5. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20-30 minutes. 

6. Add corn and peas and cook 5 minutes longer.  Serve warm.  Makes 8 servings.   

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!