Balsamic sautéed mushrooms pair perfectly with protein rich meats. We tinkered a paleo cupboard recipe replacing bacon fat or lard with thin slices of prosciutto di Parma. The tangy, rich caramelized flavors of Villa Graziella olive oil & balsamic Vinegar di Modena make it an easy to prepare, week night side dish enhancing grilled chicken, fish or steak.

4 Servings

Easy Ingredients

• 1 lb. white button mushrooms

• 3 slices of prosciutto di Parma or San Daniele

• 2 tablespoons Villa Graziella Organic Balsamic Vinegar

• ½ tablespoon Villa Graziella Organic Extra Virgin Olive Oil

• 2 cloves fresh garlic, chopped

• 2 tablespoons fresh parsley finely minced

• 1 Small onion, finely minced (approx. 1/3 cup)

• ½ tsp. sea salt

• ¼ tsp. freshly ground pepper to taste

Simple Directions

1. Wash & dry mushrooms, slice in half, set aside

2. Place prosciutto slices in a large skillet, cook over medium heat

3. Turn periodically as slices begin to brown

4. Add garlic to prosciutto, cook 3 minutes

5. Add onion, cook 3-4 minutes until translucent & prosciutto is browned

6. Add mushrooms cook 10 minutes, allowing water to evaporate & mushrooms to become tender

7. Add vinegar & oil to the pan, stir & cook for 2-3 minutes

8. Add salt & pepper, stir to coat evenly

9. Sprinkle with parsley

10. Serve & enjoy

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GRAZIELLA
clientservice@villagraziellaorganic.com

FW magazine Alison Martin recently sat down with Villa Graziella to talk about women & wine. What could be better? Read here to learn more!

Who doesn’t like Zucchini bread? We’re celebrating National Zucchini Bread day with an easy to prepare, not too sweet version. We tinkered a serious eats recipe omitting cinnamon, using less sugar, more yogurt, additional chopped walnuts & Villa Graziella Organic, Extra Virgin Olive Oil instead of vegetable oil. We also drained the excess moisture out of the grated zucchini for a lighter, less dense version. Enjoy it toasted for a healthy breakfast or delicious afternoon snack. Makes two 9 x 5 loaves.

Simple Ingredients:

• 3/4 cup Villa Graziella Organic Extra Virgin Olive Oil extra for brushing the pan

• 3 large eggs, room temperature beaten

• 2 cups finely grated zucchini with excess moisture drained (3 medium zucchini -1 1/2 pounds

• 3 cups unbleached all-purpose flour (approx. 1 pound)

• ¾ packed cup light brown sugar or granulated sugar

• 7 oz. plain whole Greek yogurt

• 1 ½ cups chopped walnuts

• 1 ½ teaspoons sea salt

• 1 teaspoon vanilla extract

• 1 teaspoon grated lemon zest

• 1 teaspoon baking soda

• ¼ teaspoon baking powder

Easy Directions:

1. Preheat oven to 350°F & grease two 9- by 5-inch loaf pans with olive oil.

2. Grate zucchini & drain excess moisture with a clean cloth dish towel. Place zucchini in a large bowl, discard excess moisture.

3. Add olive oil, Greek yogurt, vanilla extract & sugar to grated zucchini, mix ingredients.

4. Add eggs & mix until sugar is dissolved.

5. In another large bowl, combine flour, salt, baking soda, baking powder & lemon zest.

6. Pour dry ingredients into wet ingredients & blend until flour is fully incorporated into a thick batter, fold in chopped walnuts, do not over mix.

7. Scrape batter into the 2 prepared loaf pans, dividing batter evenly.

8. Bake on middle rack until a tooth pick or knife inserted in the center comes out completely clean, approx. 55 minutes. Checking after 45 minutes & continue to check every 5 minutes until done.

9. Set loaf pans on a rack, cool for 30 minutes. Run a knife or spatula around the edges to release & flip loaves.

10. Slice, serve & enjoy. Zucchini bread will keep for up to 2 days at room temperature wrapped in foil, if it lasts that long!

Did you know it's National Garlic Month? Garlic has been used medicinally since the Greek and Roman times. Today, garlic is a widely recognized health-enhancing supplement. It promotes the well being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation.

Ingredients:

• 1 tablespoon of Villa Graziella Organic Extra Virgin Olive Oil

• 1 head of garlic, minced very fine (5 tablespoons)

• 2 sticks softened butter (1 cup), plus 1 tablespoon, divided

• 2 tablespoons fresh flat leaf parsley, minced

• ¼ cup freshly grated Romano cheese

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 loaf Italian bread

Instructions:

1. Preheat broiler.

2. In a small sauce pan over medium heat, place oil and garlic and sauté; stirring continually for five minutes. Remove just as the garlic is starting to turn tan in color and pour mixture into a medium bowl.

3. Add one cup of the softened butter, parsley, Romano, salt and pepper. Stir vigorously to combine.

4. Cut Italian bread from end to end horizontally down the center so you have a full top half and full bottom half.

5. Melt the one tablespoon of butter and brush each cut side.

6. Lay out a large sheet of foil large enough to wrap around both halves but don’t wrap yet. Line a sheet tray with it, letting any excess hang off the ends and sides.

7. Place buttered bread cut side up and broil just for one minute. You want a nice golden brown look.

8. Remove from broiler and preheat oven to 425 degrees.

9. Spread ¾ of the garlic butter across the cut toasted bread, saving the remaining butter to serve with the garlic bread.

10. Now close the top and bottoms together and wrap the foil up around tight. At this point, you could save this for later by refrigerating. Just bring to room temperature first and continue below.

11. Place pan in preheated oven with rack close to top and heat for ten minutes.

12. Remove, place on cutting board and cut into thick strips. Serve with the remaining garlic butter mixture.

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GRAZIELLA
clientservice@villagraziellaorganic.com

It’s the middle of the week, and you are probably trying to figure out what to make for dinner, right? Well, look no further because we have a delicious crockpot recipe for you today. This healthy beef stew is filled with veggies, and our Organic Balsamic Vinegar adds tons of flavor! The crockpot makes for an easy cleanup, plus your house will smell delicious when you get home from work!

Ingredients

• 3 pounds of beef chuck, trimmed of visible fat and cut into 1 ½-inch cubes

• 1/3 cup tomato paste

• 3 tablespoons of Villa Graziella Organic balsamic vinegar

• 2 tablespoons of all-purpose flour

• Coarse salt and ground pepper

• 1 pound medium onions (about 2), cut into 1-inch chunks

• 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large

• 1 pound carrots, cut into 1 1/2 –inch lengths

• 6 garlic cloves, smashed

• 2 bay leaves

Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

*Freeze individual-size servings of your stew, leftovers into a great lunch or dinner.

Recipe adapted from: http://www.marthastewart.com/335974/beef-stew

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GRAZIELLA
clientservice@villagraziellaorganic.com

At Villa Graziella we love to learn from our fans & friends; their thoughts on wine, food pairing & more. Our “1 on 1 With Wine” conversations are with passionate home cooks & professional chefs alike. They inspire us with their quest for healthy, delicious food paired with wonderful wine. We recently sat down with the very talented fashion stylist Noelle where she shared her ideas on sustainability & why she chooses organic wine. 

We are grateful to our fans & friends for their suggestions on cooking & ingredients. Our “Kitchen Conversations” are with professional chefs & passionate home cooks alike, sharing their love for delicious & healthy food. On a Sunday afternoon, we had the pleasure of speaking with Judi in her wonderful kitchen. Known for her endless energy & insatiable curiosity, she shared her thoughts on recipes & a culinary adventure.

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Spring comes into full swing at the end of March, beginning of April in Montespertoli, Tuscany where the grape vines begin to sprout, olive trees are pruned, pots of lemon trees move outdoors & lilies flower. Even when overcast, the countryside's gentle hills form a patchwork quilt of grassy hues, mossy shades & deep forest green.  As the days get longer, the hills transform to a lush carpet of vegetation right up to the September vendemmia (harvest). We had the recent pleasure of spending time in Montespertoli with our talented colleagues tasting new vintages, looking over the cover crops planted between the vines & strolling along the olive groves. 

Today is National Chocolate Mousse Day! No need to turn on the oven or heat up the kitchen with an Olive Oil & Dark Chocolate Mousse. Easy to make,  use Villa Graziella organic, extra virgin olive oil, dark chocolate, a bit of brandy & a hint of coffee.  The distinct ingredients create a symphony of lush flavors for a velvety rich dessert. Make ahead or overnight. A little goes a long way, so serve in small ramekins with seasonal berries.

4 Servings

Ingredients

• 7 Ounces quality dark chocolate

• 3 Eggs

• 3/4 Cup Villa Graziella Organic Extra Virgin Olive Oil

• 1/2 Cup fresh berries washed & dried

• 2/3 Cup caster sugar*

• 2 Tablespoons Brandy

• 1 Tablespoon espresso powder or instant coffee dissolved in 1 tablespoon water

Directions

1. Melt the chocolate in a double boiler pan, set aside & allow to cool

2. Separate the eggs

3. Beat the egg whites until frothy, add 1 tablespoon of sugar & beat again until a shiny “meringue” texture forms with stiff but creamy peaks

4. Beat the egg yolks with remaining sugar until pale & thick

5. Combine the coffee & brandy into the mixture

6. Gently fold in the olive oil & melted chocolate

7. Gently fold in the egg whites

8. Pour the mixture into ramekins & top with fresh berries

9. Cover & chill until mixture sets about 4 hours or overnight

10. Serve & enjoy

*Castor /caster sugar in Great Britain or called "superfine" sugar in the U.S. has a refined consistency, (but not as fine as Confectioners’ sugar). Used in meringues or cold liquids it dissolves much quicker than regular sugar. To make caster sugar substitute place granulated sugar in a blender or food processor. Pulse until the sugar reaches a super fine, but not powdery consistency. Allow sugar to settle before adding to recipe.

We were thrilled to participate in 12th edition of the GOOD FOOD FESTIVAL & CONFERENCE this past weekend in Chicago.  The 3 day event inspired, moved & motivated us to continue to spread the word on organics & sustainability! Team Villa Gabriella introduced our certified organic, artisan crafted treats to attendees & fellow participants.  Events included demonstrations, speaker series & workshops. Topics ranged from sustainable & vertical farming & production methods, food waste & recycling (the challenge is distribution, not supply), good food trends & how culinary communities are creating better food systems for communities. Want to learn more? Visit www.GoodFoodFestivals.com