Sweet, savory & tangy in 1 bite! Avocado, kiwi & spinach with crispy bacon, Swiss cheese & crunchy almonds. This will be your new seasonal favorite! 6-8 ample servings.

Simple Ingredients:

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

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

· 10 ounces fresh spinach washed and thoroughly dried.

· 3 medium fresh kiwi fruit peeled & thinly sliced.

· 1 medium fresh avocado peeled & sliced.

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

· 1-½ cup Swiss or Emmental cheese, diced.

· 1 tablespoon slivered almonds, pine nuts or chopped walnuts.

· 1 tablespoon fresh lemon juice

· ½ teaspoon sea salt

· 1 teaspoon fresh cracked pepper

Easy Directions:

1. Preheat the oven to 375˚F.

2. Place bacon on a cookie or baking sheet. Bake for 15 minutes until crispy, do not overcook.

3. Transfer slices to a brown paper bag or paper towel lined plate to drain & cool.

4. Once cool, dice the bacon and set aside.

5. Layer the spinach, avocado & kiwi slices in a large bowl or serving platter.

6. Add the cheese & nuts to the bowl & set aside.

7. Combine the salt, pepper, lemon juice & white balsamic condiment in a small bowl. Slowly whisk in the olive oil until fully combined and an emulsion is created, set aside.

8. Add the bacon to the salad and toss.

9. Taste the dressing & adjust with seasonings and olive oil, toss into the salad.

10. Allow salad to rest for 5 minutes, serve & immediately enjoy!

Helpful Hints

· Why bake bacon instead of frying it? We tried this method for the first time, both the fat and the meat cook and crisp evenly. The cleanup is easy too.

· Why should spinach be thoroughly dry? Fresh lettuce or any salad greens should be dry enough to “hold” dressing. If wet, the greens repel oil preventing it from coating their leaves. The dressing pools at the bottom of the bowl where the liquid turns leaves soggy.

· 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.

· Why should the salad sit a few minutes before serving? Denser ingredients-avocado, kiwi combined with protein-cheese & bacon, and nuts taste even better having “rested” in the dressing before it is eaten.

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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Not just for the big game, Chili is a dish everyone enjoys. Our secret ingredient? Vinegar! A tablespoon boosts the turkey’s & veggie’s flavor, while a final drizzle brightens the tomato broth for a heavenly rich taste. 6-8 servings.

Simple Ingredients:

· 1 tablespoon Villa Graziella Organic Balsamico Oro - Gold Balsamic Vinegar + more to drizzle.

· 1 tablespoon Villa Graziella Organic Organic Extra Virgin olive oil

· 2 lbs. 99% lean ground turkey

· 1 large onion-diced

· 1 large red or orange pepper-diced

· 2 fresh garlic cloves minced

· 1 ½ - 2 cups low sodium chicken broth-if possible organic

· 2-15oz cans black, cannellini or kidney beans drained

· 1-15 oz. can petite diced tomatoes

· 1-6 oz. can tomato paste

· 1 teaspoon each sea salt & cracked black pepper + more to taste

· 1 teaspoon dried oregano + more to taste

· ½ teaspoon ground cumin + more to taste

· ½ teaspoon crushed red pepper + more to taste

Easy Directions:

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

2. Lower heat to medium and brown the ground turkey undisturbed 4-5 minutes.

3. Break into smaller pieces with a spatula, season with salt & pepper until evenly browned 2-3 minutes.

4. Add the diced onion, red pepper and garlic to the pot, sauté until the onion becomes translucent and the pepper softens, about 6-8 minutes.

5. Add the drained beans, tomatoes in their juice, tomato paste and spices, stir to mix thoroughly.

6. Add 1½ cups of chicken broth stir to combine, reduce heat to medium-low, cover and simmer until the tomatoes and beans are tender, the mixture is thickened-about 30 minutes.

7. Turkey can be dry and may have absorbed most of the liquid. If needed, add additional ½ cup of broth, cover and simmer until the mixture reaches the desired consistency.

8. Add 1 tablespoon gold balsamic vinegar to the pot, stir to combine, cover, and simmer 2-3 minutes.

9. Season to taste with spices and seasons.

10. Finish each serving with a drizzle of vinegar, serve & enjoy!

Helpful Hint

Refrigerate in an airtight container up to 4 days or freeze the remainder in an airtight glass container 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! 

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

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! 

This slow cooked, comfy combination is enhanced with parmesan cheese rind for a rich, luscious broth. Serve with fresh burrata & drizzle vinegar & olive oil for a delicious creaminess even non-veggie eaters will ask for seconds! Make ahead for dinner or lunch. 4-6 ample servings.

Simple Ingredients:

· 2 tablespoons Villa Graziella Organic extra virgin olive oil + more for serving.

· 1 tablespoon Villa Graziella Organic silver balsamic vinegar di Modena.

· 12 ounces-fresh curly or lacinato kale, washed, dried, stems removed, coarsely chopped, about 10 cups.

· 1¼ cup pearled or semi pearled farro rinsed.

· 3 cups vegetable or chicken stock + extra if needed.

· 2 shallots or 1 small onion chopped.

· 2 plump garlic cloves chopped.

· 6-8 ounces fresh burrata cheese for serving.

· ¼ cup grated Parmesan cheese, + more to taste.

· 1 pinch crushed red pepper flakes, + more to taste.

· 1 teaspoon fresh thyme-dried ok too.

· 1 ½ teaspoons sea salt + more to taste.

· 1 ½ teaspoons fresh cracked pepper + more to taste.

Easy Directions:

1. In a medium pot or skillet heat the olive oil to medium.

2. Add the garlic & shallots sauté until golden not brown.

3. Stir in the kale with 1 teaspoon each salt & pepper, stir and sauté until the kale starts to wilt, about 3-5 minutes.

4. Transfer veggies to a slow cooker, add the stock, farro, thyme, 1 /2 teaspoon each salt & pepper and Parmesan rind.

5. Stir to thoroughly mix, cover, and cook on low 4-5 hours, or high 2-3 hours.

6. Add extra stock if the mixture becomes too dry.

7. Open the slow cooker, add the grated Parmesan cheese, and thoroughly mix to combine.

8. Ladle into bowls, top with burrata cheese, drizzle with vinegar followed by olive oil.

9. Season to taste with red pepper, salt & pepper.

10. Serve & enjoy!

Helpful Hints

· Substitute kale with sturdy broccoli rabe, collard or mustard greens or Swiss chard.

· Many deli & grocery stores sell cheese rinds. Substitute Parmesan cheese with Pecorino Romano, Emmental, or Gruyere cheese.

· Cover & refrigerate up to 3 days.

· Add to your veggie bowl for next day lunch.

· Compost remaining veggie ends and 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! 

Sparkling Pomegranate Punch

8 Servings

Easy Ingredients:

● 3/4 c. of 2022 Bianco Toscano I.G.T Villa Graziella Organic wine

● 3 tbsp. sugar

● 1 c. Pomegranate juice

● 2 Bottles of sparkling wine

● 2 Oranges

● 1 c. Diced fresh pineapple

● 1/4 c. Pomegranate seeds

● Ice cubes

Simple Directions:

1. In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously

2. Add the sparkling wine and Villa Graziella wine

3. Add the orange slices, diced pineapple, and pomegranate seeds

4. Serve the sparkling pomegranate punch over ice cubes

Enjoy!

Rosato Berry Bliss

10 Servings

Easy Ingredients:

● 1 bottle of 2021 Rosato Toscano I.G.T Villa Graziella Organic wine

● 1 cup blueberries

● 1 (12-ounce) package of frozen pink lemonade

● 1 liter of lemon-lime soda

Simple Directions:

● In a large pitcher, mix the wine, blueberries, and frozen pink lemonade.

● Allow the flavors to marry in the refrigerator for at least 1 hour.

● Pour into Champagne flutes and top each glass with lemon-lime soda.

Serve and enjoy!

Cinnamon Wine Punch

8 Servings

Easy Ingredients:

● 2 bottles of 2021 Rosso Toscano I.G.T Villa Graziella Organic wine

● 1 cup water

● 1/2 cup sugar

● 1 tablespoon cinnamon

● 1 cup cherries, pitted

● 2 apples, cored

● 1 ½ cups (12 ounces) pomegranate juice

Simple Directions:

Cinnamon Simple Syrup

● Bring water and sugar to a simmer over medium-high heat

● Stir occasionally, until sugar dissolves - just a minute or two

● Remove from heat and stir in cinnamon

● Set aside to cool completely.

Cinnamon Wine Punch

● Cut cherries in halves

● Cut apples into small pieces

● Pour wine into a large pitcher. Add pomegranate juice, chopped fruit, and cinnamon simple syrup

● Refrigerate and allow to sit for at least 3 hours before serving

Enjoy!

Christmas Punch

12 Servings

Easy Ingredients:

● 2021 Rosso Toscano I.G.T Villa Graziella Organic wine

● 3 cups Ginger Ale

● 3 cups Cran-Apple Juice

● 12 oz Orange Liqueur

● Fresh rosemary for garnish, optional

Simple Directions:

● Add Villa Graziella Organic wine, cran-apple juice, ginger ale, and orange liquerur in a large pitcher.

● Stir to combine.

Serve over ice and garnish with fresh rosemary if desired. Enjoy!

Hot Mulled Cider

Easy 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

Simple 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.

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 to make & delicious, we swapped butter for a healthier alternative using extra virgin olive oil. A moist, crowd pleasing to dessert, enjoy it after dinner, for an afternoon snack with tea or breakfast. Serves 8

Easy Ingredients:

· 1 cup Villa Graziella Organic Extra Virgin Olive Oil

· 3 cups all-purpose flour, plus more for Bundt pan

· 6 large eggs room temperature

· 2 1/4 cups granulated turbinado sugar (Sugar in The Raw)

· 1/3 cup fresh lemon juice plus 1 tablespoon lemon juice, divided

· 1/2 cup milk-vanilla almond or oat milk fine too

· 2 teaspoons poppy seeds optional

· 1 teaspoon sea salt

· 1 teaspoon baking soda

· ¼ teaspoon ground nutmeg

· Confectioners’ sugar for dusting optional

Simple Directions:

1. Preheat oven to 350°F, lightly oil & flour a 12-cup Bundt pan set aside

2. In a small bowl, combine the milk & 1 tablespoon of lemon juice, mix until just combined, set aside.

3. Combine dry ingredients in a medium-sized bowl, sift flour, baking soda, salt & nutmeg together until well-mixed, set aside

4. In another bowl, using an electric hand mixer on a medium speed, beat together sugar, eggs & olive oil

5. Beat for 4-5 minutes, until mixture is pale yellow color, add remaining 1/3 cup lemon juice, beat until combined

6. Add flour mixture to soy milk-lemon juice mixture alternating between dry & wet ingredients. Mix until incorporated starting & ending with the flour mixture, beat between additions, do not overmix

7. Pour batter into prepared Bundt cake pan, bake 50-60 minutes, or until a toothpick inserted in the center of cake comes out clean

8. Allow cake to cool for 10 minutes. Using mitts or holders, gently shift the pan from side to side to loosen cake from pan before inverting. Carefully turn cake onto a plate or wire rack to cool completely

9. Dust with confectioners' sugar or garnish with berries along the edges or in the center cone of the cake

10. Serve & enjoy at room temperature or cold. Can’t finish it in 1 day? Cover tightly to prevent from drying out

Helpful Hints

Ø To oil grooves, use a pastry brush, lightly brush inside surface of the pan with olive oil, then dust lightly with flour

Ø To avoid bubbles, slowly pour batter into center of pan from 1 position instead of circling pan with the bowl of batter

Ø Tap the filled pan on the counter to dissipate air pockets

Ø After cooling, if the sides stick, use a spatula to loosen cake around the center tube

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 Sauté is the French word for “jump”, or cooking over high heat while constantly stirring? Vegan and vegetarian, sauté onions & then mushrooms with balsamic vinegar for a rich savory flavor. Enjoy in a grain bowl, top a flat bread, serve with pasta & rice, or baked salmon. This will be one of your winter favorites. 6 ample servings.

Simple Ingredients:

· 6 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

· 2 tablespoons Villa Graziella Organic Balsamico Argento-Silver Balsamic Vinegar

· 32 ounces (4 cups) fresh baby bella, white button, cremini, or portabella mushrooms

· 2 yellow onions

· 1 teaspoon sea salt

· 1 teaspoon fresh cracked pepper

Easy Directions:

1. Peel and cut onions in half, place in a bowl of cold water and refrigerate 30 minutes.

2. While the onions soak, clean the mushrooms, slice, and set aside.

3. Remove the onions from the refrigerator, chop in cubes or slice and set aside.

4. In a medium sauté pan or skillet, heat olive oil over medium high heat.

5. Add the onions stirring often, cook 2-3 minutes until they turn golden but not brown.

6. Add sliced mushrooms to the pan, stirring as they release liquid, 2-3 minutes.

7. Add the sea salt, cracked pepper and balsamic vinegar, lower the heat to medium.

8. Cook about 5 minutes, stirring until the liquid dissipates and mushrooms become tender not soft. Do not overcook.

9. Stir and season to taste with salt, pepper, and vinegar.

10.Remove from the pan, serve & enjoy.

Helpful Hints

· To clean mushrooms, fill a large bowl with lukewarm water, toss mushrooms allowing the dirt to settle to the bottom. Or place in a large colander, lightly “shower” with lukewarm water, allowing the dirt to wash away. Remove and pat dry with a clean dish towel.

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

· Refrigerate and store up to 3 days, reheat over low-medium heat in a skillet.

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! 

What to serve at your Friendsgiving gathering? Enjoy this creamy, delicious soup with fresh vegetables & hearty wild rice for a crowd-pleasing 1st course. Makes a tasty next day lunch or dinner. 6-7 servings.

Simple Ingredients:

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

· 4 cups cooked chicken or turkey, diced cubes-optional-

· 2 unpeeled, fresh carrots washed dried, and chopped.

· 2 fresh celery stalks washed, dried, and chopped.

· 1 fresh onion diced-yellow or red.

· 2 fresh garlic cloves, minced.

· ¼ cup all-purpose flour

· 7 ½ cups (1.88 quarts) homemade chicken or vegetable stock or low sodium broth, if possible organic

· 1 cup (5 ounces) uncooked wild rice blend

· 1 cup (8 ounces) creamy goat cheese or heavy cream.

· Sea salt & freshly cracked pepper to taste.

Easy Directions:

1. In a large pot with a lid or Dutch oven, heat 1 tablespoon of olive oil over medium heat, add carrots and celery with a pinch each of sea salt & pepper. Stir & sauté until vegetables soften about 5 minutes.

2. Add the onion, stir, and sauté until veggies start to become translucent, about 5 minutes.

3. Add remaining tablespoon of olive oil, followed by garlic, stir until garlic becomes golden, not brown. Then sprinkle the flour over the veggies, stir and sauté until evenly coated, 2-3 minutes.

4. Add the wild rice to the pot and slowly stir in 7 cups of the stock or broth, set aside remaining ½ cup.

5. Bring to a boil, then simmer covered over low heat until vegetables soften, and the rice absorbs some of the broth about 30-40 minutes.

6. As the soup simmers, remove the goat cheese from the refrigerator and slice into 1/2-inch rounds, set aside. If using cream remove from refrigerator and set aside.

7. Add cubed meat, stirring occasionally, simmer over low heat until rice becomes more tender, about 10-15 minutes.

8. Add the goat cheese or cream to the pot, stir until fully blended.

9. Season to taste with salt & pepper.

10. Drizzle with olive oil, serve immediately & enjoy!

Helpful Hints

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

• Add meat at the end to avoid overcooking and becoming too soft.

• If not ready to serve, turn off heat and cover the pot. Note that the rice will continue to absorb the broth, add remaining ½ cup of broth and cook to desired consistency before adding the meat and goat cheese.

• Soup not thick enough? Simmer uncovered 10 minutes before serving.

• For fully blended flavors, prepare soup a day ahead. Allow to cool, soup will thicken as it rests. Reheat over low heat.

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

• Compost or add remaining veggie stalks & skins in your next stock

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: 

• Kosher Salt 

• 1 lb. dried penne or medium shell pasta 

• 1 Tbsp. Villa Graziella Tuscan Extra Virgin Olive Oil 

• 8 mild (or if you prefer hot) Italian sausages (about 1 ½ lb.), meat removed from casings and crumbled 

• ¾ cup dry white wine 

• ¾ cup heavy cream 

• 3 Tbsp. grainy mustard 

• Pinch of crushed red pepper 

• 1 cup thinly sliced fresh basil 

Easy Directions: 

1.  Bring a large pot of salted water to a boil.  Add pasta, and cook according to package directions for al dente; drain. 

2. Heat olive oil in a large deep skillet over medium-high heat. Add sausage; cook until browned, about 5 minutes. Add wine; simmer, scraping up browned bits from bottom of the skillet, until reduced by half, about 5 minutes.  

3. Add cream, mustard, and red pepper; simmer for 2 minutes. Remove from heat. Add pasta and basil, then toss.   

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 an easy to make appetizer/snack to bring to your next Friendsgiving? Give this Party Mix a try. Once you start eating it, it will be hard to stop!  

Simple Ingredients: 

• 1 cup Villa Graziella Organic Olive Oil  

• 2 tablespoons Worcestershire sauce 

• 1½ teaspoons seasoned salt  

• 1 teaspoon garlic powder 

• 1 teaspoon celery salt 

• 1 teaspoon onion powder 

• 3 cups Corn Chex cereal 

• 3 cups Rice Chex cereal 

• 3 cups Wheat Chex cereal 

• 3 cups Cheese its 

• 1 container of mixed nuts 

• 3 cup pretzels 

• 3 cup Cheerios  

Simple Directions: 

1. Heat oven to 250°F. Combine cereal, cheese its, mixed nuts, pretzels and cheerios together in a large roasting pan. Combine oil, worcestershire sauce and seasonings and pour on top of mix. Stir to coat all the pieces.  

2. Bake for 1 hour, stirring every 15 minutes. Spread onto paper towels to cool. Store in container with tight-fitting lid. 

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!