Do you meal prep for the week? Try this low calorie, high protein EASY meal! 

Yields:

2 Large Burritos

Simple Ingredients:

·      2-3 chicken breasts

·      Villa Graziella Organic extra virgin olive oil

·      Salt

·      Pepper

·      Paprika

·      Garlic powder

·      Chili powder

·      Oregano

·      Cumin

·      3 tbsp light mayo

·      1-2 chipotle peppers finely chopped

·      Lime juice

·      ½ tsp garlic powder

·      2 large low carb tortillas

·      ¼ low fat cheese ( used mozzarella)

·      ½ cup shredded lettuce

·      1 tomato, sliced

·      1 red onion, sliced

Easy Directions:

1.    Rub chicken breasts with olive oil

2.    Season with salt, pepper, paprika, garlic powder, chili powder, oregano and cumin

3.    In a stove top pan cook chicken (about 5-7 minutes each side depending on size)

4.    While chicken is cooking make Spicy Chipotle Sauce:

·      3 tbsp light mayo / miracle whip (or 1/4 cup

greek yogurt and salt)

·      1-2 chipotle peppers, finely chopped (depending on your spice tolerance)

·      squeeze of lime (juice of half a lime

·      1/2 tsp garlic powder

5.    Once chicken is cooked, dice it and add it to your tortilla

6.    Add Spicy Chipotle Sauce

7.    Top with cheese, lettuce, tomato and red onion

8.    Fold into a burrito

9.    ENJOY!

Notes:

·      The chipotle peppers come from a can with "adobo sauce".

·      Want the spicy with sweet, add 1 tbsp of honey or maple syrup to your sauce.

·      You can make these burritos ahead of time and store them in the fridge for up to 5 days.

Need cooling off? Why not enjoy a crispy, cool watermelon salad! Enjoy for an easy lunch or refreshing afternoon pick up. Briny, savory feta cheese combined with chilled, naturally sweet watermelon will leave you energized! Serves 4.

Simple Ingredients:

· 3 pounds fresh watermelon chilled, if possible organic, seedless

· 3 tablespoons Villa Graziella Organic extra virgin olive oil, plus extra to taste

· 4 ounces of fresh feta cheese, goat cheese fine too

· 1 tablespoon fresh lemon juice, plus 1 tablespoon finely chopped lemon zest

· ¼ cup fresh mint, roughly chopped

· 1 pinch coarse sea salt & fresh cracked pepper-optional

Easy Directions:

1. Cut watermelon in half, remove the rind, then cut fruit into 1-inch chunks, place in a large bowl.

2. Add the lemon juice and zest to the bowl gently toss. Cover the bowl and refrigerate if not serving immediately.

3. Drizzle the olive oil over the mixture.

4. Season lightly with pinch each of pepper and salt.

5. Gently toss to evenly dress the watermelon.

6. Transfer salad to a wide dish or plate and spread evenly on the plate.

7. Crumble the cheese over the salad.

8. Sprinkle the chopped mint on top of the salad.

9. Season to taste with pepper & olive oil.

10. Serve & enjoy!

Helpful Hints

· Store 2 days covered in the refrigerator.

· For a creamy, briny version, use traditional French or Greek sheep’s milk feta cheese.

· For a dinner version add fresh arugula salad.

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! 

How to enjoy farmers market green beans or haricot verts? Why not French style! A delicious addition to a salad, easy side dish to barbecued chicken & grilled salmon or just on their own! Make ahead for a meal-prep lunch or dinner.  4 ample servings.

Simple Ingredients

·       3 tablespoons Villa Graziella Organic extra virgin olive oil + extra to taste.

·       1 1/2 tablespoons Villa Graziella Organic Condimento Bianco-White Balsamic Condiment di Modena + extra to taste.

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

·       1-pound fresh green beans or haricot verts, French style beans, washed & trimmed.

·       1/4 cup sliced, raw almonds

·       1/2 cup sea salt

·       1/2 red onion finely chopped

·       teaspoon sea salt & freshly cracked pepper to taste.

Easy Directions

1.    Heat a large, covered pot of water on high, bring to a rapid boil.

2.    While water is boiling, prepare a large bowl with ice, add 2 cups of cold water, set aside.

3.    Add ½ cup sea salt to the boiling water and stir. Slowly add green beans and boil until they turn bright green in color, about 2 minutes.

4.    Drain and immediately immerse them in the ice bath for 30 seconds to 1 minute.

5.    Drain the beans again & set aside in a bowl to fully cool.

6.    Return the cooking pot to the stove and heat 1 tablespoon of olive oil over medium heat. Add the onions to cook stirring frequently until they turn translucent, not brown, about 3-4 minutes. Remove the onions from the pan and add to the bowl of green beans.

7.    Add 1 tablespoon of olive oil to the pan on medium heat. Add the almonds stirring frequently until they golden, not brown, about 2-3 minutes, do not overcook. Remove from the pan and place in a dish to cool.

8.    Add the seasoning, salt & pepper to the green beans, the white balsamic condiment, followed by the remaining tablespoon of olive oil. Gently toss and season to taste.

9.    Sprinkle with toasted almonds, serve, and enjoy!   

Helpful Hints

·       Par cooking green beans in plenty of salted water keeps them seasoned inside and out. The cold plunge ice bath gives them a crispy/tender texture and keeps their bright color.

·       Dicing the onion instead of thinly slicing reduces sauté time and distributes flavor throughout.

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

·       Cover & refrigerate up to 3 days.

·       Add remaining beans to grain & veggie bowl.

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! 

Smoky, spicy, and scrumptious, this salsa uses fresh, in-season peppers & tomatillos. Charring the veggies releases moisture and then caramelizes with a natural sweetness. Simply delicious on a warm summer day. 4-5 servings.

Simple Ingredients: 

• 2 Tablespoons Villa Graziella Organic Extra Virgin Olive Oil, plus more for drizzling 

• 9 tomatillos – husk tomatoes 

• 1 fresh garlic clove 

• ¼ of a small yellow onion 

• 3 Chile de árbol peppers 

• 1 Jalapeño pepper 

• ½ cup of water 

• 1 Tablespoon chicken bouillon 

• ¼ cup fresh cilantro, roughly chopped, remove the stalks 

• Pinch of sea salt 

Easy Directions: 

1. Wash and peel the onion and garlic. Remove the outer husk of the tomatillos and wash. Wash the jalapeño pepper and chile de árbol peppers. 

2. Place a griddle or large frying pan on medium heat and drizzle 2 tablespoons of olive oil on top to warm.  

3. Add the tomatillos, onion, jalapeño, garlic, and chile de árbol peppers to the pan.  

4. Roast for 10-15 minutes on medium heat turning allowing veggies to fully char on each side. 

5. Remove ingredients and remaining liquid from the pan. 

6. Place liquid and veggies into a blender or food processor, add ½ cup of water, and blend for no more than 20 sec. forming a thick puree-like salsa. 

7. Pour the salsa into a serving bowl, add 1 tablespoon of chicken bouillon, and gently mix.  

8. Add sea salt and olive oil to taste.  

9. Chop ¼ cup of cilantro and add to the salsa.  

10. Serve with corn tortilla chips and enjoy!  

Helpful Hints 

• Cover and refrigerate the remaining salsa for up to 4 days. 

• Mix into your favorite grain & veggie bowl, top on grilled chicken, fish tacos, or add to fried eggs for breakfast.

To download this recipe click here

Easy to make, this vegetarian dip with fresh garlic, lemon and olive oil makes a luscious, zesty flavored appetizer or snack! Six servings.    

Simple Ingredients: 

• 1/3 cup Villa Graziella Organic olive oil, plus 4 tablespoons 

• 1 15-oz cannellini beans drained and rinsed. 

• 2 Fresh cloves garlic 

• 2 Tablespoons fresh lemon juice 

• 1/4 cup (loosely packed) fresh Italian parsley leaves-wash and dried 

• 6 pita slices  

• 1 tsp. dried oregano 

• Pinch of sea salt  

• Pinch of freshly ground black pepper. 

Easy Directions:

1. Preheat the oven to 400˚F. 

2. Place 1/3 cup Villa Graziella Extra Virgin Olive Oil, cannellini beans, garlic, lemon juice, and parsley in a food processor.   

3. Pulse until the mixture is coarsely chopped.   

4. Season with salt, pepper, and extra olive oil to taste.   

5. Transfer the bean puree to a bowl and set aside. 

6. Cut each pita in half, and then into 8 wedges.  

7. Arrange the pita wedges on a large, parchment lined baking sheet. Drizzle remaining 4 tablespoons of olive oil over the wedges. Toss and evenly spread out the wedges. Sprinkle with salt, pepper, and oregano.   

8. Bake for 8 to 12 minutes, or until the wedges are golden brown. 

9. Arrange the pita toasts warm or at room temperature on a platter around the dip. 

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! 

Looking for a new dessert? Look no further than what’s in season? Fruit!

Fresh, healthy & delicious, this easy dessert dip pairs with just about any fresh seasonal fruit. Make the dip ahead with balsamic vinegar and add your favorite fruit before serving! Enjoy the next day for breakfast with granola or a combine the ingredients in a blender for a refreshing afternoon smoothie. 4 servings

Easy Ingredients:

· 1 tablespoon Villa Graziella Organic Condimento Bianco - White Balsamic Vinegar

+ extra to taste.

· 1 teaspoon Villa Graziella Organic Balsamico Argento – Silver Balsamic Vinegar.

· 1 cup plain Greek yogurt

· ½ teaspoon ground cinnamon

· ½ teaspoon ground nutmeg

· ½ fresh lemon zest only, set aside the lemon juice.

· 1 pint each 2 different colored fresh berries: blueberries, blackberries, strawberries, or raspberries.

· 1 pint of sliced but not peeled, fresh apples, grapes, peaches, or pears.

· 1 fresh mango

· 1 fresh pineapple

Simple Directions:

1. Wash and rinse berries, set aside to allow to air dry. When fully dry, place in a covered bowl and refrigerate.

2. Peel and slice mango into spears or wedges, place in a bowl and set aside.

3. Peel and slice the pineapple into spears or wedges, add to mango. If using apples, peaches, or pears, wash, and dry fruit cut into spears or wedges. Cover, and refrigerate.

4. Add yogurt, followed by the white balsamic then silver balsamic to a medium bowl with an airtight cover.

5. Add cinnamon, nutmeg and lemon zest to the mixture and gently blend with a fork or whisk until combined.

6. Season to taste with white balsamic vinegar, then spices.

7. Cover the bowl and refrigerate.

8. Place yogurt dip in a serving bowl, place on a tray or platter.

9. Arrange fruit spears followed by the berries around the bowl with sturdy toothpicks.

10. Serve & enjoy!

Helpful Hints:

Ø Dairy-free or vegan? Swap plain Greek yogurt with a dairy free or plant-based substitute yogurt such as almond, cashew, coconut, macadamia nut or oat milk.

Ø Apples, peaches, & pears brown easily, sprinkle the reserved lemon juice over the fruit to delay the browning process.

Ø Cut sturdier fruits-mango, & pineapple into wedges or spears.

Ø Compost mango & pineapple peels, apple & grape stalks.

Ø Re-fresh remaining dip next day with white balsamic vinegar.

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!

Get holiday ready with easy, delicious & nutritious grilled watermelon! Brush slices with extra virgin olive oil, dust with a bit of sea salt, and grill a few minutes! Refreshing, savory & naturally sweet all in 1 bite! Serves 4.

Simple Ingredients:

· 2 ½ pound fresh watermelon, if possible organic

· 2 tablespoons Villa Graziella Organic extra virgin olive oil, plus extra to taste

· ¼ teaspoon coarse sea salt

· 1 pinch fresh cracked pepper-optional

Easy Directions:

1. Cut the watermelon in half.

2. Place cut side down on a chopping board or large plate, cut into 1 ½ wedges leave the green rind on.

3. Lightly brush both sides of each wedge with olive oil.

4. Sprinkle both sides of each wedge with sea salt.

5. Place on a platter or large serving plate.

6. Preheat the grill to high.

7. Grill over high heat until grill marks begin to form and the melon softens, 3-5 minutes.

8. Remove from the grill, place on a clean serving plate or platter.

9. Season to taste with olive oil and sea salt.

10. Serve & enjoy!

Helpful Hints

· Store 1 day covered in the refrigerator.

· Add arugula lettuce, crumbled feta cheese, fresh chopped basil, or mint to grilled watermelon. Drizzle with balsamic vinegar followed by olive oil for an easy side dish or refreshing summer salad.

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!

Nothing says Summer like blueberries! Author of multiple books, fantastic friend, and expert of everything gluten, Kim re-created a gluten and dairy free version of her mother’s Blueberry Buckle cake. Using a combination of olive oil and organic buttery spread for butter and almond milk for a delicious summer dessert! 9-12 servings.

Enjoy these books by author Kim Koeller LET’S EAT OUT AROUND THE WORLD & ALLERGY FREE GLUTEN FREE PASSPORT SERIES & much more at https://glutenfreepassport.com/ @GFAFPassport

Simple Ingredients:

Streusel

· 1 ½ teaspoons of Villa Graziella Organic extra virgin olive oil

· 4 tablespoons of Earth Balance organic buttery spread, softened

· 2/3 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix

· 1/2 cup organic brown sugar, packed

· 1 teaspoon cinnamon

Cake

· 1 ½ tablespoons of Villa Graziella Organic extra virgin olive oil

· 1/8 cup Earth Balance Organic Buttery Spread, melted

· 1 1/2 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix

· 1/2 cup organic sugar

· 2 large eggs

· 1/2 cup almond milk

· 1 teaspoon gluten free vanilla

· 1 pint of fresh blueberries

Easy Directions:

Streusel

1.Mix the gluten free baking mix, brown sugar, and cinnamon together until evenly blended.

2. Add the olive oil and buttery spread mix evenly crumbly and set aside.

Cake

1. Preheat oven to 350 degrees.

2. Lightly grease a 9" square pan with butter spread and dust with baking mix.

3. Whisk together the baking mix and sugar in a separate bowl.

4. Whisk together the olive oil, the melted buttery spread, eggs, almond milk, and vanilla.

5. Stir wet mixture into the dry ingredients until well blended.

6. Mix in the pint of blueberries.

7. Spread the batter evenly into the prepared 9” square pan.

8. Sprinkle batter with streusel topping.

9.Bake for approximately 22-26 minutes until a cake tester or toothpick comes out clean and the

middle springs back when pressed lightly.

10.Cool for 15-20 minutes, cut into squares, 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!

Are you looking for something new to grill? Why not Halloumi & fresh seasonal veggies! Originally from Cyprus, made from brined goat & sheep’s milk, this low-fat cheese is great for grilling! While the exterior remains firm, the inside softens to a creamy, savory, flavor. Serve on a bed of grilled vegetables. This dish will become your new summer favorite! 4 ample servings.

Simple Ingredients:

· ½ cup Villa Graziella Organic Extra Virgin Olive Oil + extra to taste

· 2 teaspoons Villa Graziella Organic Tuscan Herb Vegetable Seasoning + extra to tase

· ¾ pound Halloumi cheese

· 2 sweet orange, red or yellow peppers, washed & dried.

· 1 large zucchini, washed & dried.

· 1 large Japanese eggplant, washed, dried & weeped.

· ½ red or yellow onion

· 1 teaspoon sea salt

· 1 teaspoon fresh cracked pepper

Easy Directions:

1. Place half the onion in a bowl of water & refrigerate.

2. Remove cheese from refrigerator, set on a chopping block, allow to reach room temperature as it will be easier to cut.

3. Prepare eggplant, slice on the diagonal, place on a colander or baking rack. Salt each side liberally with sea salt, let sit 30 minutes as it weeps a darkish liquid. Rinse off liquid & salt, gently dry with a clean dish or paper towel, place in a large bowl.

4. Slice peppers in wide pieces, then in half, discard seeds, add to the bowl. Followed by sliced on the diagonal zucchini, add to bowl. Remove onion from water, slice & add bowl.

5. Season vegetables with 1 teaspoon of Tuscan seasoning, pepper. Drizzle ¼ cup of olive oil to bowl, gently toss with hands or a spatula to fully combine, set aside.

6. Prepare a hot grill, add vegetables, cook until tender & brown, not charred, about 10 minutes. Remove from grill & arrange on a serving dish.

7. As veggies cook, cut halloumi in 8 ½ inch thick slices. Season both sides with remaining teaspoon of seasoning, drizzle remaining ¼ cup of olive oil on both sides.

8. Add halloumi slices to grill, cook 3-5 minutes until brown, not charred. Flip & repeat process. Cheese should soften but not be runny.

9. Remove halloumi slices, add to platter, season to taste with Tuscan seasoning & drizzle with olive oil.

10. Serve immediately & enjoy!

Helpful Hints:

· Find Cypriot halloumi at middle eastern grocery stores, Traders Joe’s, even Aldi. Check that it is made with goat & sheep milk. Made from vegetable rennet, is suitable for non-meat eaters.

· Can’t find halloumi? Queso para freir, queso panela & paneer are good substitutes.

· Soaking onion in cold water dilutes the pungent, raw bite of sulfur, leaving it milder but still crunchy.

· Avoid veggies slipping through the grate and use a grill pan. No grill? Use a cast iron skillet or ridged grill pan to cook stove top.

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!

We love celebrating National Salad Month! Like salads? Read on for healthy tips & tricks!

Salads taste better with a combination of flavors and textures, look no further than your backyard veggies or at the farmer’s markets for fresh, healthy additions:

Fruit-Naturally sweet, thinly sliced strawberries, quartered peaches and nectarines or antioxidant rich blue berries complement savory ingredients.

Veggies-Cool and slice grilled corn, eggplant, mushrooms, peppers, or zucchini for added color and taste.

Nuts-Shop your pantry for almonds, pine nuts, pistachios, pumpkin seeds or walnuts. Toast them lightly for fragrant flavor and extra crunch.

Love ‘Em Tender-Collard greens, kale, mustard & Swiss chard can be fibrous & tough. Massage the leaves 3-5 minutes, remove the bitter tasting stalks, then marinate the leaves in fresh lemon, sea salt and olive oil. The lemon, olive oil and salt soften and tenderize the greens for a delectable salad.

Umami-The 5th taste sensation known for its’ super savory profile. Shop your refrigerator for protein packed, tasty, aged cheddar, fresh feta, goat, gouda, or parmesan cheese.

Dress-If using a premade dressing, add right before serving to avoid sogginess. Oil & Vinegar? Use extra virgin olive oil & balsamic vinegar; add sea salt first, then vinegar, the vinegar dissolves salt. Finish by slowly whisking in the olive oil. Any dressing should lightly coat not drench the salad.

Helpful hints:

· Add veggie peels, scraps and stalks to broth or compost.

· Soak red or yellow onions in ice water to take the bite (sulfur compounds) out before chopping or slicing, while keeping them crisp.

· Sauté leftover greens for tasty side dish at dinner.

Why not arugula, artichokes, smoky feta, Persian cucumbers & toasted pine nuts?

Even non-salad eaters love avocado, grilled corn & raspberries with mixed greens!

Adrienne’s super salad using fresh greens, crispy cucumber & sweet red onion!

Sue’s massaged kale salad with tomatoes & parmesan cheese!

To download this recipe click here