It’s Hispanic/Latin X heritage month! Upgrade dinner with this fantastic chimichurri sauce. Fragrant garlic, juicy lime, jalapeño pepper and balsamic vinegar make a flavor loaded sauce. Makes 1½ cups sauce.

Easy Ingredients:

· 2 tablespoons Villa Graziella Organic Balsamico Argento, Silver balsamic vinegar + more to taste.

· 1/3 cup Villa Graziella Organic Extra Virgin Olive Oil + more to taste.

· 1 cup fresh, Italian parsley, washed & dried.

· 1 cup fresh cilantro, discard thick stems, washed & dried.

· 3 tablespoons freshly dried oregano, thick stems removed.

· 2 cloves fresh garlic.

· 1 jalapeño pepper, washed, dried, seeds and stem removed.

· 2 tablespoons fresh lime juice

· 1 tablespoon fresh lemon juice.

· 1 teaspoon each flakey sea salt & fresh cracked pepper.

Simple Directions:

1. In a blender or food processor, mince parsley, and cilantro leaves.

2. Add garlic cloves, jalapeño pepper and mince.

3. Then add oregano lime & lemon juice, followed by balsamic vinegar, combine on a low speed for 2-minutes.

4. Run the blender while slowly pouring in the olive oil.

5. Add sea salt & pepper, mix on low.

6. Scrape the sides of the bowl or blender as needed until ingredients are blended and semi-smooth.

7. Season to taste, add a teaspoon or 2 of water if too thick.

8. Place in a covered bowl or container and refrigerate.

9. Remove from the refrigerator, allow to sit uncovered @ room temperature 5-10 minutes for the flavors to re-emerge.

10.Serve & enjoy over BBQed meat, hearty grilled veggies, salmon, or shrimp.

Helpful Hints

· Chimichurri sauce will taste even better next day flavors blend infusing the herbs.

· Thin cilantro, parsley & oregano stems can be minced for added flavor. Discard or compost woody stems.

· For a spicier sauce add a few jalapeño pepper seeds to step 5. Taste before adding any more.

· Chimichurri originated from Argentina & Uruguay where it is served with meat.

· Make ahead up to 3 days before serving.

· Store & refrigerate in a covered container up to 1 week.

· Freeze up to two months. Adding a thin layer of olive oil or saran wrap on the surface before sealing the container.

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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Busy school night dinners just got easier with delicious plant loaded pasta. Add basil pesto, fresh corn off the cob & your garden tomatoes. Enjoy next day for lunch. 4-5 servings.

Easy Ingredients

· 1 tablespoon Villa Graziella Organic Balsamico Argento, silver balsamic vinegar.

· 1 tablespoon Villa Graziella Organic extra virgin olive oil, + more for tossing.

· 1 pound 16 oz. package of uncooked fusilli (corkscrew) pasta.

· 1-pint fresh cherry or grape tomatoes, (if possible organic) washed, dried, and halved.

· 2 cups fresh corn kernels cooked or roasted from 4 ears of corn.

· 2 cups of fresh basil pesto sauce. See our recipe.

· ¼ cup freshly grated Parmesan cheese.

· 1 tablespoon each fresh parsley and Italian basil, chopped.

· Sea salt and freshly cracked pepper to taste.

Simple Directions

1. Cut the cooked corn from the cob, place in a bowl.

2. Add the cherry tomatoes to the corn.

3. Season veggies with salt, pepper, and then balsamic vinegar, gently & fully mix the ingredients, set aside.

4. Cook fusilli pasta in salted water until al dente, about 1 minute less than package directions. Reserve 1/2 cup of cooking water.

5. Add 1 ladle of cooking water to a large serving bowl or dish. Drain pasta, add to the dish, drizzle in 1 tablespoon of olive oil and toss.

6. Stir in 1 cup of pesto to the pasta, stir to fully coat.

7. Add the veggie mixture to the pasta and mix thoroughly.

8. Add the remaining cup of pesto to the pasta and stir until well combined.

9. Add salt, pepper, parmesan cheese, parsley & basil, and toss.

10. Serve & enjoy! If not eating immediately, cover and refrigerate until one hour before serving.

Helpful Hints:

· If possible, use pasta cut with bronze dies or plates. Usually indicated on the package, a textured or “rough” surface is perfect for clinging to ingredients & absorbing sauces.

· Use short pasta; elbow, fusilli, shell, or wheel shaped. Ideal for dry pasta, made from durum wheat, it cooks evenly, preserving the pasta’s shape & structure.

· If preparing earlier, toss pasta with pesto while it’s still warm. Pasta will absorb sauce & flavors. Add the remainder an hour before serving.

· If preparing earlier, add the corn & tomatoes 1 hour before serving.

· Use more pesto for a heartier flavor, for milder taste, use just ½ cup pesto.

· Refrigerate in a covered container in 2-3 days.

To download this recipe click here

Basil Pesto Genovese

Pesto originates from the northwestern port city of Genoa in the Liguria region. The Italian verb “pestare” means to pound or crush. Ancient Romans prepared it with fresh basil, garlic, olive oil, parsley, pine nuts & sheep’s milk cheese. Pounding & crushing in a circular motion the thick paste topped bread, meat, vegetables & of course pasta.

6 ample portions.

Easy Ingredients:

· 1/3 cup Villa Graziella Organic Extra Virgin Olive Oil, plus more to taste.

· 1 1/2 cups fresh basil leaves.

· 1 cup fresh, vine ripe tomatoes.

· ½ cup of fresh parsley leaves.

· 2 tablespoons fresh pine nuts, toasted. If pine nuts not available, walnuts ok.

· 2 tablespoons parmesan cheese, grated. Pecorino Romano ok too.

· 1-2 cloves fresh garlic.

· 1 teaspoon fresh lemon juice.

· 1 teaspoon each flakey sea salt & fresh cracked pepper.

· 1/2 teaspoon red pepper flakes

Simple Directions:

1. Combine basil leaves, parsley, pine nuts & garlic in a blender or food processor.

2. Pulse a few times to roughly chop ingredients.

3. Add cheese, lemon juice, tomatoes, sea salt & red pepper flakes.

4. Blend for 2-minutes or until ingredients are thoroughly mixed.

5. Run the blender or food processor while slowly pouring in olive oil.

6. Mix the ingredients.

7. Add more oil if desired.

8. Serve & enjoy warm or at room temperature over dry or fresh pasta.

9. Store in a covered container up to 1 week in the refrigerator.

10.Freeze by adding a layer of olive oil or saran wrap on the surface before sealing the container.

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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Snacks for the Paris closing ceremony or game day watch party? Why not crostini! Little toasts with big with flavor. The secret ingredient? Balsamic vinegar mixed with fresh ricotta, bright lemon zest, & salty pistachio nuts. Crunchy, creamy, and delicious in 1 bite. Makes 12-20 crostini.

Simple Ingredients

· 2 tablespoons Villa Grazeilla Organic Argento-Silver label balsamic vinegar, + extra to taste.

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil.

· 1 French or Italian fresh baguette bread, sliced ½ inch thick diagonally.

· 16 oz., 2 cups fresh, whole milk ricotta cheese, if possible organic.

· 2 tablespoons lemon zest.

· 2 tablespoons fresh thyme leaves finely diced.

· 1/4 cup salted pistachio nuts, shelled & chopped.

· 2 tablespoons honey.

· Pinch each of sea salt & fresh cracked pepper + extra to taste.

Easy Directions

1. Pre-heat oven to 400˚F, line a cookie sheet with foil or parchment paper.

2. Brush bread rounds with 1 tablespoon of olive oil on both sides place on the cookie sheet.

3. Bake the bread 5-7 minutes or until golden, flipping over rounds halfway through. Do not overcook, remove from the oven & set aside.

4. As the bread bakes, in a food processor or with a hand mixer, mix to combine the balsamic vinegar, chopped pistachios, diced thyme, honey and lemon zest on low.

5. Slowly drizzle in the remaining tablespoon of olive oil, mix on low to combine.

6. Add the ricotta, mix about 1 minute until ingredients are thoroughly combined with a creamy, smooth texture. Add salt & pepper, season to taste.

7. Spread each crostini round with the cheese mixture.

8. Return to the oven and bake at 400˚F for 3-5 minutes until the cheese melts turning golden, do not overcook. Remove from the oven, allow to cool.

9. Season to taste with a balsamic vinegar, salt & pepper.

10.Serve & enjoy!

Helpful Hints

· For fuller flavor, instead of as a topping, we mixed in the lemon zest, pistachio nuts and thyme with the cheese mixture.

· Fresh ricotta cheese will have liquid. If you prefer not to use, do not use a sieve or colander. Simply drain from the container.

· Bring the ricotta cheese to room temperature for easy spreading and better mixing.

· Prepare the ricotta cheese mixture 1-2 days prior, refrigerate in an airtight container. Bring to room temperature 1 hour before topping the crostini rounds.

· Toast the crostini ahead of time, refrigerate in an airtight container 1-3 days prior. Bring to room temperature before adding the cheese mixture.

· Double the recipe for easy entertaining.

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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The season’s greatest hits? Tomatoes! How to enjoy your garden goodies? An easy marinade. Naturally sweet, savory & tangy flavors in 1 bite. Delicious with grilled meat or chicken. A flavor-packed dressing on a grain bowl or salad. 6-8 servings.

Simple Ingredients

· 1 tablespoon Villa Graziella Organic Balsamico oro, gold balsamic vinegar + more to taste.

· ¾ cup Villa Graziella Organic Extra Virgin Olive Oil + more to taste.

· 1-pint (about 2 cups) whole cherry tomatoes if possible organic, washed & dried.

· 2-fresh garlic cloves minced or finely chopped.

· 1 small red or white onion, peeled & thinly sliced.

· 2 tablespoons fresh lemon juice.

· 2 tablespoons chopped fresh parsley.

· Coarse sea salt & fresh cracked pepper to taste.

Easy Directions

1. Slice tomatoes in half, place in a glass or ceramic mixing bowl with a cover.

2. Add the minced garlic to the bowl, gently mix.

3. Add the sliced onion to the bowl, gently combine.

4. Add the lemon juice, then vinegar, followed by salt & pepper, gently toss.

5. Slowly drizzle in the olive oil and gently stir.

6. Add the parsley and combine.

7. Cover the bowl, allow mixture to sit 30 minutes to 2 hours in a cool place. Do not refrigerate.

8. Uncover, mix, and season to taste.

9. Spoon over grilled fish or meat.

10.Serve & enjoy @ room temperature.

Helpful Hints:

· Refrigerate in a covered bowl up to 3 days. Allow to come to room temperature before serving again.

· Left with remaining marinade but no more tomatoes? Spread on hefty focaccia or ciabatta bread for extra flavor & moisture to a veggie sandwich.

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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Cool off with refreshing raspberry sorbet. Balance the fruity sweetness with tangy & bright balsamic vinegar! Makes 2 generous pints.

Simple Ingredients

· 2 tablespoons Villa Graziella Organic Balsamico Argento, silver balsamic vinegar + extra to taste.

· 2 tablespoons honey, if possible organic.

· 4 cups (two-16-ounce pints) fresh raspberries, if possible organic. Frozen ok.

· 1 cup sugar in the raw.

· 1 cup water. Use bottled water if tap water has an after taste.

· 1 tablespoon freshly squeezed lemon juice + extra to taste.

Easy Directions

1. Wash & rinse fresh raspberries, removing any stems or leaves. Lightly pat dry with a clean cotton dish towel or muslin cloth. If using frozen raspberries, thaw.

2. Transfer berries to a blender, immersion blender or food processor. Blend to a smooth puree but not too liquid-like. Set aside in a large bowl with a cover. If you prefer without seeds, strain the mixture thru a fine colander It should yield 2 cups.

3. In a medium saucepan, heat sugar and water over medium heat. Stir frequently until the sugar thoroughly dissolves. This makes a simple syrup.

4. Add the simple syrup, honey & balsamic vinegar to the puree, stir well, then add lemon juice. Mix to thoroughly combine, then taste, adding vinegar, lemon juice.

5. Cover the bowl, refrigerate until mixture is thoroughly chilled, about 4 ½ hours.

6. Once completely chilled, add the mixture to the ice cream maker, churn according to the machine instructions.

7. When sorbet has reached a desired texture, (creamy & soft) transfer to a freezer safe container with a lid. Cut a piece of freezer or parchment paper to place on top of the sorbet to prevent ice crystals from forming.

8. Close & seal the container. Freeze 2-4 additional hours until the sorbet is firm.

9. Remove the container from the freezer, remove the lid and let sit 1-2 minutes.

10.Serve & enjoy!

Helpful Hints:

· Pre-chilling the fruit mixture develops flavors and improves sorbet firmness.

· Mineral & vitamin packed raspberry seeds also give added texture to sorbet.

· Sugar sweetens sorbet and prevents it from getting too icy. The correct amount keeps it creamy but not slushy.

· Substitute raspberries with fresh or frozen blueberries, blackberries, or strawberries.

· Add chopped fresh mango or peach for tasty variety.

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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Summer is peach time! A farmer’s market favorite, add ripe peaches, brie, & prosciutto to puffy pastry. Drizzle with luscious balsamic vinegar for a savory, naturally sweet, delicious tarte. Makes 2 tarts, 6 servings each.

Simple Ingredients:

· 1-17-oz package refrigerated puff pastry dough-containing 2 pastry sheets.

· 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil divided.

· 4 tablespoons Villa Graziella Organic Gold balsamic vinegar.

· 1 tablespoon flour.

· 4 fresh, ripe peaches, washed & dried, if possible organic. Nectarines ok too.

· 6 slices Italian prosciutto.

· 1 8-10 oz. round of brie or camembert soft cheese.

· 1 medium fresh egg.

· 4 tablespoons honey, if possible organic.

· 3 teaspoons fresh thyme, wash and dried, leaves only.

· 2 teaspoons cracked black pepper, + extra to taste.

Easy Directions:

1. Cut peaches in half, remove the pits, and cut into ¼ inch slices, set aside.

2. Sprinkle the work surface with 1 tablespoon flour. Brush a parchment paper lined cookie sheet with ½ tablespoon of olive oil. Unroll puff pastry sheet 1, cover sheet 2 with a clean dish towel & refrigerate. Place sheet 1 on top of the work surface, roll into a rectangle, do not flatten the sheet too thin, close any creases by pressing lightly with damp fingers.

3. Score the 4 sides of the sheet about ½ inch from the edges. Use a sharp knife or pizza cutter in an up & down motion, not back & forth. Dock or prick the sheet with a fork. Do not dock the creases or through the sheet.

4. Place the sheet on the lined cookie sheet. Beat the egg with 1 tablespoon of water, brush the egg wash over the sheet, sealing the creases & edges. Place sheet in the refrigerator. Remove pastry sheet 2 and repeat steps 2-4.

5. Heat oven to 425°F. Cut the cheese round horizontally into 2 half wheels. Cut top & bottom wax of each wheel. Cut wax around each wheel, then cut each wheel into 6 ½-inch slices.

6. Remove sheet 1 from refrigerator. Place cheese slices evenly spaced on each sheet. Do not cover or overload, leaving space between the cheese slices.

7. Lightly but firmly press peach slices on top of the cheese, flesh side up, skin side down.

8. Tear the prosciutto slices, place 3 slices on each sheet, over the peaches & open spaces. Drizzle 1 tablespoon each of honey then balsamic vinegar over each sheet. Add 1 teaspoon cracked black pepper over each sheet.

9. Bake each sheet 12-15 minutes, until edges are browned, the fruit & prosciutto are caramelized, not burnt.

10.Remove the tartes from the oven, drizzle 1 tablespoon each honey & balsamic vinegar over each tart. Top each tart with 1 ½ teaspoons each of fresh thyme. Serve & enjoy!

Helpful Hints

· Cheese rinds are edible, add to simmering sauces or soups for umami flavor & texture.

· Follow pastry sheet package directions. If frozen, do not unfold the sheets until thawed. If the sheet cracks or tears, dampen fingers with water, lightly press dough into place.

· Keep pastry sheets cold, prep 1 at a time, refrigerate before, also after prepping if not immediately baking.

· Scoring pastry sheets create a raised border. Docking releases steam as it bakes.

· Cheese should be cold; if it becomes too soft, refrigerate, or freeze 10 minutes then slice.

· Prep, cover & refrigerate sheets earlier in the day. Uncover & bake immediately for later.

· Refrigerate in an airtight container for 4 days.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!  

Frozen berries infused with white balsamic vinegar make a light & lively summertime alcoholic free drink! Enjoy with savory snacks on warm summer day. Makes 3 servings.

Simple Ingredients

· 4.5 oz. 9 tablespoons Villa Graziella Condimento Bianco-White balsamic vinegar

· 1 pint each fresh blackberries, blueberries, or raspberries. If possible organic.

· 14 compartment ice cube tray.

· 3 cups sparkling mineral water or club soda.

· 3-4 fresh mint leaves

Easy Directions

1. Wash and dry berries, set aside.

2. Wash and dry mint leaves, set aside.

3. In a clean ice cube tray, place a mixture of berries in each partition.

4. Fill each partition with mineral or tap water.

5. Freeze until solid.

6. Add 3 tablespoons white balsamic vinegar to each glass.

7. Add 1 cup of sparkling water filling about ¾ to each glass.

8. Add 3 cubes each plain ice and berry ice to the glass.

9. Stir and taste adding more white balsamic vinegar or sparkling water.

10.Serve and enjoy!

Helpful Hints

· If not serving immediately, remove cubes from the tray and place in a freezer safe covered container or zip lock bag.

· Add extra berry cubes to lemonade, or a water bottle for a fruity touch.

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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Moist, tender, and tasty grilled pork tenderloin does not disappoint. The secret? A Balsamic vinegar and Tuscan olive oil marinade for a tangy, luscious flavor. 4 ample servings.

Simple Ingredients

· 1 cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for grilling

· ¼ cup Villa Graziella Organic Silver label balsamic vinegar

· 1 ½ -2 pounds pork tenderloin

· 2 tablespoons fresh lemon juice

· 2 teaspoons Dijon or grainy mustard

· 1 teaspoon each dried herbs-oregano, rosemary, and thyme

· ½ teaspoon sea salt

· ½ teaspoon fresh cracked pepper

Easy Instructions

1. Pat the pork tenderloin dry with paper towel, set aside on a plate.

2. In a bowl, stir together the balsamic vinegar, lemon juice, mustard, salt, and pepper. Add the olive oil and whisk to thoroughly combine.

3. Pour half the marinade mixture into a large, covered baking dish or bowl. Add the tenderloin to the dish, set aside and reserve the remaining marinade.

4. Place the dried herbs on top of the meat, cover the dish and refrigerate for 30-40 minutes, turning the meat once so both sides are coated.

5. As the meat marinades, pre-heat the grill to medium and oil the grates.

6. Remove the meat from the refrigerator, allow to sit 5-10 minutes prior to grilling.

7. Transfer the meat to the grill, discard the marinade from the dish. Close the top, cook 15-20 minutes over medium heat, until the meat registers 145˚F.

8. Turn the tenderloin every few minutes to evenly cook. Midway through cooking, brush the tenderloin over all sides with the reserved marinade.

9. Transfer the tenderloin to a carving board, tent with foil and allow to rest about 5-10 minutes.

10.Slice, serve & enjoy!

Helpful Hints

· Allowing meat to sit before grilling allows it to sear & cook evenly.

· Resting the meat before slicing lets the juices redistribute within.

· Add the remaining meat to a quinoa bowl, spicy Asian lettuce wraps or to sandwiches for next day lunch.

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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Citrusy bright lemon, fresh asparagus, and pasta. So delicious, this recipe will become part of your summertime dinner rotation! Makes 4 servings.

Easy Ingredients

· 3 tablespoons divided, Villa Graziella Organic extra virgin olive oil.

· 1 cup Villa Graziella Organic Bianco Toscano IGT white wine. Dry wines; Albariño, Pinot Grigio or Sauvignon Blanc ok.

· 1-pound 16 ounces of dry pasta-bowtie, cavatappi or penne.

· 1-pound, asparagus, if possible similar in thickness. Washed, trimmed, and sliced on the diagonal into 2” pieces.

· 1 small onion peeled and chopped.

· 2 fresh garlic cloves thinly sliced.

· ½ cup heavy cream.

· ½ cup freshly grated Parmesan cheese, + extra for serving.

· ¼ cup fresh parsley, chopped.

· 1 fresh lemon, washed, dried, zested and juiced.

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

· ½ teaspoon crushed red pepper flakes.

Simple Directions

1. Heat 1 tablespoon olive oil in a large sauté pan or Dutch oven over high heat.

2. Add the asparagus pieces, sauté 10-12 minutes until crispy, tender. Season with a pinch of salt. Transfer to a plate and set aside.

3. In the same pan, heat remaining 2 tablespoons of olive oil over medium heat. Add the onions and garlic, sauté until soft and golden, not brown. About 5 minutes.

4. Stir in the cream, white wine, lemon juice and zest to the pan.

5. Bring to a steady boil, stirring occasionally. Reduce heat to low, simmer 5-10 minutes.

6. Add salt, pepper, and the cheese to the sauce, stir to fully combine, continue to simmer on low allowing the sauce to thicken and flavors to blend.

7. As the sauce cooks, bring a large pot of water to a boil. Salt the water and cook the pasta one minute less than package directions. Pasta will continue to cook after draining.

8. Ladle approx. 1/2 cup of pasta cooking water and set aside. Drain the pasta and add it to the sauce. Mix in the asparagus and parsley. Stir ¼-cup of the pasta water into the sauce and mix. Set aside remaining water if needed.

9. Add the crushed red pepper and mix the pasta until thoroughly coated.

10. Season to taste with cheese, salt, pepper. Serve & enjoy!

Helpful Hints:

Ø Prep. the ingredients beforehand and cook when ready.

Ø Sautéing asparagus keeps them tender, crisp with a bright green color.

Ø The white wine balances the cream and Parmesan cheese for a tasty, fresh emulsion.

Ø Substitute wine with a mixture of chicken or vegetable broth, a splash of white vinegar.

Ø The starch from the pasta water helps the sauce evenly coat the pasta.

Ø Add cooked chicken or seared shrimp for extra protein.

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!  

Gluten free & vegan, enjoy white balsamic vinegar drizzled on fresh berry & stone fruit skewers. A fun family activity, shop your local famer’s market with everyone choosing 1-2 favorite fruits. Wash, dry and assemble the skewers for a deliciously refreshing dessert or snack. 8 servings.

Simple Ingredients

· Villa Graziella Organic Condimento Bianco-White Balsamic Vinegar

· 1-pint fresh blackberries or blueberries

· 1-pint fresh strawberries

· 3 medium large fresh kiwis

· 2 cups fresh green or red grapes

· 1 fresh cantaloupe or honeydew melon

· Substitute with ripe nectarines, peaches, or firm watermelon.

Easy Directions

1. Wash & dry fruit

2. Peel and cut large fruit into chunks or wedges, place each fruit in a bowl or on a plate.

3. Thread fruit onto bamboo skewers leaving 3-4 inches to serve and hold the skewer.

4. Arrange on a platter

5. Drizzle white balsamic vinegar evenly over fruit

6. Serve and enjoy

Helpful Hints

· If not immediately serving, cover platter tightly and chill. Drizzle with vinegar right before serving. Refrigerate up to one day.

· Pack extra, cut fruit in re-usable produce bags or containers for a grab & go afternoon snack or enjoy during meal prep.

· Add extra cut fruit to ice cream, sorbet, or yogurt for an easy dessert.

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!