Flautas are the perfect ready-to-grab dish to bring to Friendsgiving! These delicious Mexican taquitos are easy to make, filling, and great for big groups. We recommend pairing your favorite salsa with the flautas de pollo or try it with our previously featured Spicy Summer salsa!

Simple Ingredients:

· ½ a cup of Villa Graziella Organic Olive Oil

· 1 pack of corn tortillas

· 2 cups of shredded chicken

Simple Directions:

· On medium to low heat, add your ½ cup of Villa Graziella Olive Oil to a pan. You want just enough to cover the entire surface of the pan and then some, if ½ cup is not enough don’t be afraid to adjust and add more.

· Microwave the pack of tortillas to soften them up for rolling.1-2 minutes max.

Now we start rolling!

· Take a microwaved tortilla and some of your shredded chicken to the middle of it.

· Start rolling the tortilla from one end to the other, making sure the chicken is staying in place.

Let’s fry!

· Place the flauta in the heated pan. Make sure that the flauta is crisp golden on one side before flipping.

· Once the flauta is done cooking all around, remove it from pan and onto a plate to cool down.

· Repeat this process for the rest of your tortilla 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.

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Rainy days require a warm meal. Try this low carb, high protein chicken dish. Packed with flavor with only a few ingredients!   

Simple Ingredients: 

• 1-2 large yellow onions 

• 4 chicken breasts 

• Salt/pepper 

• 1 tablespoon Villa Graziella Organic Olive Oil 

• 1 tablespoon of Villa Graziella Organic silver balsamic  

• Provolone or Mozzarella cheese 

Simple Directions: 

1. Sauté sliced onions in a pan with olive oil 

2. Add balsamic vinegar  

3. Remove onions from pan once finished and cook chicken breasts in leftover juices 

4. Salt/pepper both sides of chicken breasts while cooking  

5. Once chicken is cooked, add to a pan sheet 

6. Cover chicken with onions 

7. Put a piece of provolone or mozzarella cheese on top and broil until cheese is melted 

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!

Toast your team with a cozy mulled wine! Not just for the holidays, celebrate a win with an easy, delicious drink everyone will enjoy. Makes 4 abundant servings.

Simple Ingredients

· ½ bottle, 12.5 ounces of Villa Graziella Chianti DOCG made with a blend of organic Cabernet Sauvignon, Sangiovese & Ancellotta grapes

· 12 ounces of water

· 5 tablespoons organic sugar, sugar in the raw

· 1 teaspoon organic vanilla extract

· 10 cloves

· 2 cinnamon sticks

· 1 orange-Moro blood orange, Mineola, if possible organic

Easy Directions

1. Wash, dry & slice orange, do not peel, set aside.

2. In a large saucepan or pot add wine, water, sugar, vanilla extract, cloves, and cinnamon sticks.

3. Slowly simmer, uncovered.

4. When the wine first comes to boil, reduce heat to a gentle simmer.

5. Add 2-3 orange slices to the pot.

6. Simmer additional 5-10 minutes on low heat, stirring occasionally to melt sugar.

7. Do not boil wine, the longer it cooks, the more alcohol dissipates.

8. Stir wine & ladle into glasses or mugs.

9. Decorate with additional orange peel or slices.

10.Serve hot or warmed, enjoy with your favorite savory snacks or small plates.

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! 

Fire up the grill for your next tailgate meal. Make ahead marinade of extra virgin olive oil and balsamic vinegar with your favorite fresh veggies make a delicious, easy to eat skewer.  2 to 4 servings.   

Simple Ingredients: 

• 1-pound fresh, boneless skinless chicken breast cut into 1-1/2" chunks 

• 1/4 cup Villa Graziella Organic extra virgin olive oil + extra for drizzling 

• 4 tablespoons Villa Graziella Organic Silver label balsamic vinegar + extra for drizzling 

• 2 large bell peppers-1 each green, red, orange, or yellow  

• 1 large red onion 

• 1 tablespoon honey 

• 1 teaspoon fresh lemon juice 

• 1 clove fresh garlic, crushed & chopped 

• 1 small shallot clove sliced thin 

• 1/2 teaspoon fresh ground black pepper 

• 1/4 teaspoon sea salt 

• Fresh herbs-your choice of basil, marjoram, sage, rosemary, oregano, or thyme   

Easy Directions: 

1. In a large bowl, combine olive oil, balsamic vinegar, fresh herbs, honey, lemon juice, garlic,  

    shallot, sea salt & pepper-mix well.  

2. Add chicken chunks to the bowl, turn to coat, cover & refrigerate up to 3 hours. 

3. Cut peppers into 1-1/2" chunks, cut onions into 2" chunks set aside. 

4. Soak bamboo skewers in cold water & preheat grill to 160°F. 

5. Drain the chicken, reserving marinade. Thread chicken & vegetable chunks onto  

    skewers, do not overload skewers, leaving 2 inches bare on end to turn skewers. 

6. Lightly brush the marinade on the skewers and discard any remaining marinade. 

7. Place skewers on hot grill, cook 10-12 minutes, turn occasionally until vegetables    

    are tender and chicken is thoroughly cooked. Test the temperature with a food   

    thermometer. 

8. Remove from grill and let skewers rest for 5 minutes.  

9. Drizzle skewers with balsamic vinegar followed by olive oil. 

10.Serve & enjoy with your favorite wine! 

Helpful Hint: 

• Marinate the chicken long enough to absorb flavors without becoming too soft. Lemon & vinegar acids break down meat causing it to become mushy if marinated too long. 

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! 

An American classic, enjoy these before, during and after the game! Make ahead, using olive oil instead of butter for a chocolatey, chewy, crunchy cookie. A sprinkle of flakey sea salt adds a delicious touch. 1 cookie won’t be enough. Makes approx. 18 cookies.

Simple Ingredients:

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

· 1 large egg, room temperature, if possible organic

· 1 ½ cups all-purpose flour

· ¾ cup packed light or dark brown sugar, if possible organic

· ¼ cup granulated sugar, if possible organic

· 1 cup bittersweet, semi-sweet or milk chocolate chips

· ½ cup coarsely chopped pecans or walnuts (optional)

· 3 tbsp. unsalted butter, room temperature

· 1 tsp. vanilla extract

· ½ tsp. baking powder

· ½ tsp. baking soda

· ½ tsp. sea salt

Easy Directions:

1. In a large bowl, mix the flour, baking powder, baking soda and salt, set aside.

2. In another large bowl add the olive oil, butter, brown and granulated sugar. Mix with a stand or hand mixer on a medium speed until combined, about 3 minutes. Once homogenous, reduce speed to low then add the egg and vanilla extract and mix to thoroughly combine.

3. Add the dry ingredients to the bowl of wet ingredients and mix on a low speed until combined. Then add the chocolate chips and nuts if using, mixing a few seconds.

4. Remove the bowl for the stand mixer or stop using the hand mixer and continue to mix with a wooden spoon or sturdy spatula.

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

6. With your hands, shape the dough into 18 balls-approx. 2 heaping tablespoons.

7. Place 9 balls on a parchment lined baking sheet and repeat process with another baking sheet.

8. Bake for 10-15 minutes until the cookies brown and crisp around the edges.

9. Remove from the oven, sprinkle with sea salt flakes and transfer to a cooling rack.

10.Serve & enjoy!

Helpful Hints

· Cookies will have slight 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 3 days.

· Freeze dough balls in a sealed freezer bag up to 1 month. They can be baked frozen

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!  

A winning combination; pair slow cooker turkey chili with olive oil & rosemary cornbread. The savory sweet flavors hold up to hearty chili. Enjoy it with a glass of wine with dinner or as an afternoon snack.  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 

• 1 cup yellow corn meal 

• 2 large eggs, room temperature, slightly beaten 

• 3 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 into a large bowl, sift flour with baking soda, salt, sugar & rosemary into bowl. 

4. In a second bowl, lightly whisk eggs, add buttermilk, then olive oil to bowl with eggs. 

5. Mix on medium speed until combined. 

6. Combine dry ingredients into the bowl of wet ingredients, in 2 batches, mix lightly on low speed. 

7. Pour 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 30-45 minutes, run a knife or spatula around the edges to release.  

10. Slice & enjoy! 

Helpful Hints 

• Substitute buttermilk with plain kefir, unflavored plain or Greek yogurt.  

• No need to refrigerate, store tightly wrapped in wax or parchment paper for 2-4 days. 

• Double ingredients, bake and keep loaves tightly wrapped in freezer paper, place in an airtight container and freeze up to 2 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.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!  

Easy, delicious and protein packed, make ahead turkey chili is a hearty game day favorite everyone will enjoy. Serve with olive oil & rosemary cornbread, everyone will ask for seconds! Serves 8-10.  

  Simple Ingredients:  

• 3 tablespoons Villa Graziella Organic Organic Extra Virgin olive oil 

• 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 

• 2 cups of chicken broth-fresh or canned, if possible organic. 

• 2 tablespoons fresh garlic, chopped. 

• 2 teaspoons ground cumin 

• 1 tablespoon oregano, fresh or dried 

• ½ teaspoon coriander 

• 1 teaspoon each sea salt & cracked black pepper, + extra to taste. 

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

Easy Directions: 

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

2. Add the chopped peppers & sauté until soft. 

3. Add the onion, garlic, cumin, oregano and coriander to the pan & sauté until onions become golden translucent not brown. 

4. Then mix in the ground turkey, sea salt & cracked pepper, cook until brown.  

5. Place the mixture into a slow cooker. 

6. Add the chicken broth, tomato sauce, diced tomatoes, beans and corn to the slow cooker.  

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

8. Season to taste with salt & pepper and add toppings.  

9. Serve & enjoy with rosemary cornbread 

Helpful Hints 

• For a thicker consistency, heartier chili, do not drain beans & use just 1 cup of stock. 

• Sautéing peppers, garlic, & onions with seasonings before adding the meat deepens  the overall flavor.  

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

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!  

Who says breakfast is boring? Delicious and healthy, make quinoa the base for your next morning meal! Cook the eggs and quinoa ahead, next morning just add your favorite protein & veggies. Make extra quinoa for an easy meal prep lunch or busy weeknight dinner. 2 ample servings.

Simple Ingredients:

· 1 ½ teaspoons Villa Graziella Organic extra virgin olive oil + extra for drizzling

· ¼ cup quinoa

· 2 fresh eggs, if possible organic

· 1 fresh avocado diced or sliced. Tomato or other on hand fresh veggies

· 2 tablespoons fresh feta cheese-Bulgarian, French, or Greek.

· ½ teaspoon sea salt

· ½ teaspoon fresh cracked black pepper

Easy Directions:

1. Cook quinoa according to package directions, cool and set aside.

2. Heat the olive oil in a frying pan or skillet over medium heat.

3. Cook eggs per your desired doneness-scramble, sunny side up and season with sea salt & fresh cracked pepper. Or boil eggs the night before, cool and refrigerate.

4. Add the quinoa to a cereal or serving bowl.

5. Add the eggs, if hard boiled, slice and add to the bowl.

6. Top the mixture with sliced or diced avocado.

7. Top the bowl with crumbled or sliced feta cheese.

8. Season to taste with salt & pepper.

9. Drizzle with olive oil.

10.Serve & enjoy!

Helpful Hints

· Forage your fridge or garden for veggies; add thinly sliced carrots, peppers, or fennel for a tasty crunch. Cherry tomatoes, corn & kale are tasty additions.

· We use French feta for a creamy rich & savory flavor or any goat cheese we have on hand.

· Include a protein like roasted chicken or salmon for a meal prep lunch or weeknight dinner.

· Cover & refrigerate up to 3 days.

· Compost any 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.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

October is all about apples! What to do with this versatile fall fruit? Why not luscious olive oil cake! Healthier than butter with no saturated fats, baking with olive oil, shredded and diced apples highlights the savory, sweet & tart flavors for a delicious & moist cake. Makes 8 slices.

Simple Ingredients:

· 2/3 cup Villa Graziella Organic Extra Virgin Olive Oil + extra for greasing the pan.

· 3 medium apples; a combo. of Pink Lady, Granny Smith Honey Crisp, Braeburn, Jonagold.

· 1 fresh lemon-zested and juiced.

· 3 large eggs, room temperature, if possible organic

· 3 cups all-purpose flour sifted.

· 1 cup sugar in the raw, regular ok too

· 2 tablespoons sugar for sprinkling

· 1 cup almond, oat, nonfat or whole milk

· 2 teaspoons vanilla extract

· 1 tablespoon baking powder

· ½ teaspoon salt

· ¼ teaspoon flakey sea salt

Easy Directions:

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

2. Line a bundt cake pan with parchment paper, coat the pan including the bottom & sides with olive oil, set aside.

3. Wash, peel and core the 3 apples. Dice 2 apples into half inch cubes. Grate the 3rd apple using a grater with larger holes. Place the diced and grated apples in medium bowl, toss with the lemon juice and 1 teaspoon of lemon zest and set aside.

4. In a large bowl, with a handheld mixer, on a low speed, beat the eggs and sugar until fluffy about 3 minutes.

5. Add the milk, olive oil and vanilla to the bowl and beat until combined.

6. Add the sifted flour, baking powder and sea salt to the bowl and beat until ingredients are blended.

7. Fold in the apples with a spatula and mix until combined.

8. Pour batter into the prepared bundt pan and sprinkle the top with 2 tablespoons sugar.

9. Bake for 40-50 minutes, the cake will be done when the batter starts to pull away from the sides and an inserted toothpick comes out clean. Remove the cake from the oven & allow it to fully cool about 1 hour before removing from the pan.

10.Slice & enjoy!

Helpful Hints

· Sifting the flour aerates the flour bits so it mixes more evenly with the other ingredients.

· Pink Lady, Granny Smith Honey Crisp, Braeburn & Jonagold are excellent baking apples. Using a combination of different apples imparts complex & delicious flavors: tart, slightly acidic and sweet.

· No bundt pan? Use a standard spring form pan or a 9 x 13 baking pan-make sure to check for doneness with a toothpick.

· Make ahead, refrigerate and store in an airtight container for up to 1 week, bring to room temperature before serving. Wrap in between wax or parchment paper, place in an airtight container and freeze up to 2 months.

· Compost the left-over lemon, apple core & peels.

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! 

Extra Virgin Olive Oil Day is 09.30! Why not celebrate with an American classic? Healthy with no saturated fats, baking with olive oil complements the salty/sweet flavors for a chocolatey, chewy & delicious Blondie! Makes about 16 squares.

Simple Ingredients:

· 1/2 cup Villa Graziella Organic Extra Virgin Olive Oil + extra for greasing the pan.

· 2 large eggs, room temperature, if possible organic

· 1 1/3 cup all-purpose flour sifted.

· 1 cup packed light or dark brown sugar, if possible organic

· 1 cup bittersweet, semi-sweet or milk chocolate roughly chopped, chocolate chips fine too.

· 2/3 cup coarsely chopped pecans, pistachios, or walnuts (optional)

· 1 tablespoon vanilla extract

· ½ teaspoon baking powder

· ¼ teaspoon salt

· ¼ teaspoon flakey sea salt

Easy Directions:

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

2. Line an 8-inch baking pan with parchment paper allowing it to cover the sides. Coat the bottom & the sides with olive oil.

3. In a large bowl, whisk the brown sugar and olive oil until well combined, followed by the eggs and vanilla making sure the ingredients are fully mixed, set aside.

4. In another medium bowl, mix the sifted flour, baking powder and regular salt until fully combined.

5. Add the flour mixture to the bowl of olive oil & egg mixture, stir until just combined.

6. Add the chocolate followed by the nuts to the bowl, mix until just combined.

7. Transfer the mixture onto the prepared pan and spread evenly to the corners.

8. Sprinkle the flakey sea salt onto the mixture.

9. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean.

10.Remove from the oven and cool on a wire rack at least 1 hour before cutting into squares.

Helpful Hints

· Sifting the flour aerates the flour bits so it mixes more evenly with the other ingredients.

· For clean cut squares, remove the whole pierce intact from the pan, place on a large cutting board and freeze 1 hour before cutting.

· Make ahead and store in an airtight container for 3 days. Wrap in between wax or parchment paper, place in an airtight container and freeze 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.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!