Love eggs but don’t have time to make an omelet? Breakfast frittata cups solve the problem!

The word frittata comes the verb friggere-to fry in Italian. Make ahead & shop your fridge for your favorite in-season veggies and cheese. Fill muffin cups, bake and let cool. Add fresh fruit for breakfast, a side salad for a 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

• 9 fresh organic eggs, room temperature

• 1/3 cup organic fat free or unsweetened almond milk

• 1 cup fresh mushrooms, washed dried and chopped

• ½ cup red onion, finely chopped

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

• ½ cup cherry tomatoes optional

• 1 tablespoon fresh or dried herbs-optional

• 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 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 combine 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:

Store frittata’s in a tightly sealed container in the refrigerator for up to 4 days.

Shop your refrigerator or pantry for your favorite fillings:

Diced chicken, ham, turkey or salami.

Pecorino Romano, Provolone or Swiss cheeses all which 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.

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!

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!

April 16th is mushroom day! Celebrate with a mixture of umami rich, healthy mushrooms & pasta for a creamy, savory, and delicious weeknight dinner, tastes even better for next day lunch. 4-6 ample servings.

Easy Ingredients:

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

· 1 tablespoon Villa Graziella Organic Tuscan Herb Vegetable Seasoning

· 1-pound fresh mixed mushrooms (button, portobello, oyster, shitake) cleaned, sliced thin

· 1-pound fresh or dried ridged pasta (campanelle, penne, rigatoni, or rotini)

· 8 ounces chicken or turkey sausage casings removed -optional-

· 2 cups homemade or store-bought, vegetable, or low-sodium chicken stock

· 1 cup grated parmesan cheese

· 1 cup heavy cream

· 1 cup panko breadcrumbs

· 2 small shallots minced-½ cup

· 2 cloves garlic minced-approx. 2 teaspoons

· 2 1/2 tablespoons all-purpose flour

· 1 tablespoon unsalted, butter

· 1 tablespoon juice from 1 lemon

· 1 tablespoon soy or tamari sauce

· Sea salt freshly cracked pepper

Simple Directions:

1. Bring a large pot of cold water to a boil, salt the water, cover, and keep to a simmer.

2. In a medium bowl, add ½ cup of panko, ½ cup of cheese, ½ tablespoon Tuscan herb seasoning, salt, pepper, and olive oil. Mix with hands, or a spoon until combined and set aside.

3. Melt butter in a large skillet over medium-high heat until foaming. Add sausage, cook, breaking meat apart with wooden spoon until well browned, about 7 minutes. Transfer sausage with a slotted spoon to a bowl and set aside.

4. Increase heat to high, add mushrooms to the skillet, cook, stirring frequently, until moisture has evaporated, mushrooms are browned, about 10 minutes.

5. Add the shallots, garlic remaining ½ tablespoon of Tuscan herb seasoning to the skillet, cook, stirring frequently for 2 minutes. Add the soy sauce and lemon juice stirring to fully mix.

6. Reduce heat to medium, add flour and stir until a film covers the bottom of the skillet-about 1 minute.

7. Slowly whisk in the chicken stock then whisk in the cream to the skillet, simmer and cook until the mixture thickens about 2-3 minutes. Add remaining ½ cup of cheese, cook until melted, then stir in the sausage, reduce heat to low and stir occasionally.

8. As mushroom & sausage simmer, cook pasta according to package directions, drain when just shy of al dente, reserve ½ cup of cooking liquid. Return pasta to the pot, add the mushroom & sausage mixture, and stir to fully combine, add pasta cooking liquid as needed.

9. Preheat oven broiler to high and adjust rack to 10 inches below the broiler. Transfer pasta mixture to a large baking dish, sprinkle remaining ½ cup of panko on top. Broil about 2-3 minutes or until golden brown.

10. 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! 

Crunchy, chocolatey & delicious, Violet’s Mandel bread (Mandelbrot) is a traditional Jewish, twice baked cookie, like Italian biscotti. A new favorite, we could not get enough so Violet & her daughter Kim graciously taught us how to bake them! Violet adds cherries for extra flavor. Makes about 25 cookies.

Simple Ingredients:

· ½ cup + 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil

· 3 large eggs, room temperature, lightly beaten, if possible organic

· 3 cups all-purpose flour, sifted. Or for Passover, two-3/4 cups matzah cake meal (or GF matzah cake meal)

· 1 cup sugar

· 1 cup semi-sweet or milk chocolate chips

· ½ cup coarsely chopped pecans, pistachios, walnuts, or slivered almonds (optional)

· ½ cup Maraschino cherries, stems removed, quartered and without the juice

· 1¼ tsp. cinnamon sugar

· 1 tsp. almond extract

· 1 tsp. baking powder

· 1 tsp. salt

Easy Directions:

1. In a medium bowl, mix the flour, baking powder and salt.

2. In another bowl combine the almond extract, olive oil and sugar, then add the eggs and mix to thoroughly combine.

3. Add the dry ingredients to the bowl of wet ingredients and stir.

4. Add the cherries, chocolate chips and nuts if using.

5. Preheat oven to 350◦F and set the oven rack to the center position.

6. With your hands, shape the dough into a two 13-inch-long, 2-inch-wide, and 1-inch-tall logs on a parchment lined baking sheet.

7. Bake for 30 minutes and remove from the oven.

8. When still hot, using a serrated knife, cut across each loaf diagonally into 3/4-inch-thick-slices, sprinkle cookies with cinnamon sugar and return to the oven for an additional 5 minutes.

9. Remove from the oven and cool on the baking sheet or transfer to a cooling rack.

10. Serve with your favorite coffee, hot chocolate, or tea!

Helpful Hints

· For an extra chocolatey version, once completely cooled, dip individual cookie ends in a bowl of melted chocolate.

· To avoid crumbly cookies, allow the loaves to fully cool before cutting.

· Cookies will have cracks on top and become crunchier as they cool.

· Store in between wax or parchment paper in an airtight container, at room temperature for up to 2 weeks.

Did You Know? Mandelbrot cookies are an Ashkenazi Jewish dessert dating back to the early 19thcentury? Almond (mandel) and bread (brot) in both German and Yiddish!

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! 

Still enjoyed throughout Sicily, this traditional pilaf of cauliflower, tossed with toasted almonds, capers, currants and lemon zest won’t disappoint! The delicious combination of bright acidity, savory & sweet flavors make it an easy side dish for a holiday ham, lamb, or brisket. Fiber rich and lighter than traditional rice, stuff peppers for a tasty meatless main dish. Four servings.

Easy Ingredients:

· ¼ cup Villa Graziella Organic extra virgin olive oil

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

· 1 large head of cauliflower (about 2 pounds) washed, dried & separated into small florets 3-4 cups. Or 2-5 cups of frozen riced cauliflower

· ¼ cup golden or mixed raisins

· 1 medium onion, thinly sliced

· 2 small garlic cloves minced, 1 small shallot ok too

· 1/3 cup sliced skin on almonds, toasted

· 2 tablespoons drained & rinsed capers

· Zest of ½ fresh lemon + extra to taste

· 1 pinch of red pepper flakes + extra to taste

· 1 tablespoon fresh parsley finely chopped, dry also ok

· 1 each teaspoon sea salt and freshly cracked pepper + extra to taste

Simple Directions:

1. Soak the raisins in warm water until plump & round, drain & set aside.

2. Trim cauliflower florets cutting off the green stem, pulse florets in several batches in a food processor or blender until they resemble couscous or grain consistency.

3. Or use frozen riced cauliflower and prepare according to directions.

4. Heat the olive oil in a large skillet over medium high heat, add the onions stirring to coat.

5. Lower heat to medium, cook onions stirring frequently until they soften and begin to brown, about 5 minutes.

6. Reduce heat to medium-low add toasted almonds, capers, garlic, raisins, lemon zest, Tuscan herb seasoning for vegetables, sea salt, pepper, and red pepper.

7. Stir to combine and cook for 5 minutes.

8. Add the cauliflower rice, mix thoroughly and sauté stirring gently until the cauliflower softens about 10-15 minutes.

9. Season to taste, stir and transfer to a serving bowl or dish.

10. Sprinkle with parsley serve and enjoy!

Helpful Hint:

· Make a day ahead for flavors to fully combine, store in a tightly covered container. Reheat in a covered pan over low heat before serving.

· Swap almonds with toasted pepitas, pine nuts or shelled pistachios. By lightly toasting the nuts the natural oils emerge with a savory flavor.

· Stuffed peppers: Clean the flesh & seeds from peppers. Fill water in a covered microwave safe dish to line the bottom. Microwave peppers on high for 2-4 minutes or until tender. Allow to cool, fill peppers with pilaf mixture, and bake 20-30 minutes @ 350˚F. Cover & refrigerate up to 3 days.

· The difference between rice and a pilaf? Rice is usually cooked in boiling water with no added flavors. With firmer grains a pilaf is usually sautéed with fruit, herbs, meat, nuts, and spices before cooking in a broth.

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.

The move from Winter to Spring is a great opportunity to enjoy fresh, raw greens! Why not a crunchy, savory/sweet & healthy salad. Dressed with a velvety smooth, flavorful dressing even non-salad eaters will enjoy! Make ahead for a meal-prep lunch or light dinner. 4 ample servings.

Simple Ingredients:

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

· 2 tablespoons Villa Graziella Organic Condimento Bianco-White Balsamic Condiment di Modena + extra to taste.

· 2 teaspoons Villa Graziella Organic Tuscan herb seasoning for vegetables + extra to taste.

· 1 pound Brussels sprouts washed, dried, trimmed & thinly sliced, about 5 cups.

· 1 head of radicchio lettuce, washed, dried & thinly sliced, about 2 cups.

· 1 cup toasted nuts; slivered almonds, chopped pecans, pistachios, or walnuts.

· ½ cup asiago, parmesan or provolone cheese shaved

· ½ cup dried cranberries, or cherries roughly chopped

· 1 tablespoon Dijon mustard

· 1 tablespoon honey

· 1 teaspoon sea salt

· 1/2 teaspoon fresh cracked pepper

Easy Directions:

1. In a medium bowl, combine the Tuscan herb seasoning blend and honey.

2. Add the balsamic condiment, mustard, ½ teaspoon of salt stir to combine.

3. Slowly drizzle in the olive oil, whisk the mixture, set aside at room temperature for 15-30 minutes.

4. In bowl, toss the sprouts, radicchio, nuts & cranberries. If making in advance; transfer to a covered storage container. Place the dressing in a separate covered storage container.

5. If serving immediately, whisk the dressing again and add to the salad mixture to evenly coat, followed by the remaining ½ teaspoon salt and pepper.

6. Add ¼ cup of the shaved cheese to the salad, toss gently.

7. Season to taste with vinegar, olive oil, Tuscan seasoning, salt & pepper.

8. Transfer to serving bowls or a platter.

9. Sprinkle the remaining ¼ cup of cheese.

10. Serve & enjoy!

Helpful Hints

· Forage the fridge for raw veggies; thinly slice asparagus, carrots, celery, or fennel add a tasty crunch.

· Include a protein like roasted chicken or salmon to your make ahead meal prep. for variety.

· Lightly toasting nuts brings out the natural oil for intense flavors and crunchier texture.

· Adding olive oil after combining vinegar, herb seasoning binds ingredients together for a smoother dressing.

· Cover & refrigerate up to 3 days.

· Add remaining dressing to grain & veggie bowl for dinner.

· Compost remaining veggie ends & stalks or add to your next homemade broth.

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.

What to make when spring is almost here but winter’s cold weather won’t leave? Soup!  

Fresh on hand veggies, pantry pasta and turkey sausage for a cozy weeknight dinner or make ahead meal-prep lunch.  4-6 servings. 

Simple Ingredients 

• 2 ½ 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 

• 1 pound crumbled Italian chicken or turkey sausage-optional- 

• 2 carrots sliced 

• 2 zucchini or celery stalks sliced  

• 1 medium onion diced 

• 3 garlic cloves, minced 

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

• 1 (28 ounce can) diced tomatoes 

• 4 cups fresh spinach rinsed and dried 

• 16 ounces short shape, dry or plant-based vegan or gluten free pasta, preferably bow tie, elbow, pennette or rotelle.  

• 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, heat 1 tablespoon of olive oil over medium heat, when hot, add crumbled sausage, cook until browned. Transfer to a paper bag or towel lined plate and set aside. 

2. Heat 1 tablespoon of oil, add carrots, onion, and zucchini followed by 1 teaspoon of Tuscan herb seasoning blend for vegetables. Stir and sauté until veggies soften, 5 minutes. 

3. Increase heat to medium-high, add remaining ½ tablespoon of olive oil, followed by the garlic, and spinach, stir in the remaining teaspoon of Tuscan herb seasoning blend. 

4. Cook uncovered stirring often until the spinach leaves wilt, about 10-15 minutes. 

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

6. Add the broth and tomatoes, increase heat to medium-high and bring to a steady boil. 

7. Reduce heat to medium-low, cover and simmer for 15-20 minutes. 

8. As the broth and veggies simmer, cook pasta until al dente, and drain. 

9. Add the pasta and sausage to the soup, season to taste with Tuscan herb seasoning blend, salt & pepper. Drizzle with olive oil and sprinkle grated parmesan cheese. 

10. Serve immediately & enjoy!  

Helpful Hints  

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

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

• Cook pasta separately, then add to soup to avoid it becoming soft & the soup too starchy.    

• Soup not thick enough? Simmer uncovered 15-20 minutes to reduce liquid before adding the pasta and sausage. 

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

• Refrigerate up to 3 days. Freeze in an airtight container up to 3 months.  

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.

What to serve for dinner? Why not flavor packed shrimp & cavatappi pasta? Easy to prepare cavatappi, (corkscrew in Italian) and shrimp make a healthy & delicious dinner everyone will enjoy. Makes 4 ample servings.  

Easy Ingredients 

• 3 tablespoons Villa Graziella Organic extra virgin olive oil 

• 1 tablespoon Villa Graziella Organic Tuscan Herb Seafood Seasoning + extra to taste   

• 1 ½ pounds shrimp, peeled & deveined 

• 1-pound cavatappi or rotelli pasta 

• ½ cup panko breadcrumbs 

• 1 fresh lemon juice and zest, + extra to taste 

• 1 shallot or onion minced 

• 2 cloves garlic minced 

• 1 tablespoon unsalted, melted butter 

• 1 tablespoon fresh parsley finely chopped, dry also ok 

• 1 each teaspoon sea salt freshly cracked pepper 

Simple Directions 

1. Pre-heat the oven to 425˚F 

2. In a large baking dish, combine shrimp, ½ tablespoon of Tuscan herb seasoning, butter, lemon juice, lemon zest, minced onion, minced shallot, ½ teaspoon each salt, and pepper. 

3. In a medium bowl, thoroughly mix the panko, parsley, 2 tablespoons olive oil and remaining ½ teaspoon each sea salt and pepper. 

4. Spread the panko mixture evenly over the shrimp. 

5. Bake the shrimp about 10-15 minutes depending on the size of the shrimp and when panko topping turns golden & crispy (not brown). 

6. As the shrimp bakes, cook pasta in salted water to very firm-al dente, as it will continue to cook after draining. 

7. Drain pasta & set aside until the shrimp is baked. 

8. Transfer cooked pasta to the baked shrimp, add remaining tablespoon of Tuscan herb seasoning and drizzle remaining tablespoon of oil, toss to thoroughly coat. 

9. Add a squeeze of lemon juice and season to taste. 

10. Stir, serve and enjoy hot! 

Helpful Hint:  

• Instead of grated cheese which can overpower flavors, add a dash of lemon juice to balance the salty, savory taste of the dish. 

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.

This Valentine’s Day our hearts are beating for a creamy avocado, crisp bibb lettuce, and crunchy beet salad! Top with a velvety herb dressing for delicious lunch or 1st course.

4 ample servings.

Simple 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 + extra to taste

· 2 ½ teaspoons Villa Graziella Organic Tuscan herb seasoning for vegetables + extra to taste

· 2 tablespoons finely minced shallot

· 2 teaspoons Dijon mustard

· ½ teaspoon garlic finely minced

· ¼ teaspoon sea salt

· ¼ teaspoon fresh cracked pepper

Salad

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

· 2 small yellow beets, red ok too, 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

Easy Directions

1. In a medium bowl, combine the Tuscan herb seasoning blend and minced shallot.

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

3. Then slowly add the olive oil, whisk & set aside at room temperature for 15-30 minutes.

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

5. Top with sliced beets and avocado slices.

6. Followed by the cucumber slices.

7. Sprinkle the sesame seeds over the salad.

8. Whisk the dressing again, season to taste.

9. Drizzle over the salad right before serving.

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

Helpful Hints

· Adding olive oil after combining vinegar, herb seasoning and shallots binds ingredients together and makes a smoother dressing.

· Cucumbers contain a lot of water, add slices before serving to avoid a soggy salad.

· Cover & refrigerate up to one week.

· Add dressing to grain & veggie bowl for dinner.

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.

Makes a 2 lb. loaf

Simple Ingredients:

·      1 cup warm water

·      1 tbsp milk

·      2 tbsp Villa Graziella Organic Extra Virgin Olive Oil + extra for dipping

·      4 tbsp brown sugar

·      1 tsp salt

·      3 cups bread flour

·      2 tsp active dry yeast

Simple Directions:

1.     Add all ingredients into bread machine

2.     Use Basic Bread setting

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.