Back to school, back to books & after school snacks. Award-winning author of  the Let’s Eat Out Around the World Gluten Free and Allergy Free travel series of books, talented speaker & global expert on gluten free & food allergy lifetsyles, Kim Koeller recently shared her mother Vivi’s Gluten Free & Dairy Free Apple Coffeecake Learn more here!

My mom, Vivi, loved to bake, one of her favorite recipes which had been passed down for generations is her apple coffeecake. Once I was diagnosed with celiac as well as an allergy to dairy, it was trial and error until she perfected the family recipe to be gluten and dairy free with the same great mouth-watering taste!

Enjoy this delicious coffeecake with friends and family. Hint- they will never even guess that it’s free from gluten and dairy!

Ingredients to mix:
3 tablespoons of Villa Gabriella olive oil
3/4 cup organic sugar
1 egg, extra large
1/2 cup almond milk
1/2 tsp salt
1 1/2 cup gluten free flour (I love King Arthur’s gluten free flour)
2 tsp gluten free baking powder

Toppings:
3 apples (you can also use peeled apples in a bag if you’re short on time!)
1/4 cup organic sugar
1 tsp cinnamon

Instructions:
1. Mix olive oil and sugar well.
2. Beat egg into mixture and add almond milk. Mix well
3. Add salt, gluten free flour and gluten free baking powder. Mix well.
4. Spread batter into 9 inch greased square pan.
5. Peel and cut 3 apples into slices and arrange in rows on top of batter.
6. Sprinkle with sugar and cinnamon.
7. Bake at 375 degrees for 35 minutes.
8. Cool & enjoy! 

To learn more about Gluten Free visit GlutenFreePassport.com and at GFAFPassport on Instagram, Facebook, Twitter and Pinterest.

Villa Graziella Organic had a wonderful weekend at the Windy City Wine Festival! Perfect weather, great crowds, Chicago's lakefront & Buckingham fountain, what could be better?

What separates a panini from just a “normal” sandwich? The grilling! Grilling or toasting bread is the hallmark of panini! Perfect panini by brushing Villa Gabriella Organic, Extra Virgin Olive Oil on top & the flip side of bread for extra crunch!  Use your favorite meats, cheeses, veggies & brush Villa Gabriella Organic Aged Balsamic Vinegar for added flavor. Healthy & delicious!

Makes 4 sandwiches 

What to pair with your perfect panini? Protein rich cheese & cured meat taste even better with the crisp golden apple & luscious pear flavors of Villa Graziella Bianco Trebbiano artisan crafted white wine made with organic grapes.  

Ingredients:

• ½ cup Villa Gabriella Organic Extra Virgin Olive Oil plus extra to flavor
• ¼ cup Villa Gabriella Aged Balsamic Vinegar di Modena
• 4 Italian ciabatta or country bread rolls split
• 8 slices of fresh Italian Mortadella or slices of your favorite capicola, ham, salami or turkey
• 8 slices of Smoked Provolone cheese or your favorite slices of American, Cheddar, Gruyere, Havarti, Monterey Jack or Swiss cheese
• Fresh ground pepper

Directions:

1. Brush grill or panini machine with 1 teaspoon of olive oil, heat to medium heat
2. Brush olive oil along the inside center of each roll with ½ tablespoon olive oil
3. Turn over & repeat the process on the other side of the bread with ½ tablespoon of oil   
4. Assemble sandwiches starting with meat, followed by the cheese, brush ingredients evenly with ½ tablespoon of vinegar
5. Season with pepper.
6. Cook 5 to 7 minutes.
7. If using a frying pan, press sandwich down with a lid & cook sandwiches approx. 3-4 minutes on each side or until bread is fully toasted
8. Serve & enjoy!

Useful Panini Tips

• Use 1 or 2 day old bread instead of  fresh baked bread as it will hold up ingredients better & grills evenly
• Cut bread with a straight edged knife not a serrated one to ensure a smooth separation for cooked panini
• For a crustier, toasty panini without burning, cook on lower heat for longer time, instead of a higher heat
• Avoid mushy panini by adding the greens after grilling. Add Arugula, basil, cilantro, lettuce or spinach leaves, red onions or ripe tomatoes & insert right before serving for a soggy free sandwich.
• If using bulkier or “wet” fillings such as avocado chunks, roast beef or tuna fish place ingredients in the middle of the bread 

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 GABRIELLA
clientservice@villagabriellaorganic.com

Ever wonder how else you can use balsamic vinegar? Talented home Chef George shares his secrets on using this liquid gold elixir on more than just salad. Learn more here!

This delicious recipe pairs summer’s bounty of fresh, seasonal plums with Villa Gabriella organic, extra virgin olive oil for a moist, delicious, guilt free dessert. Easy to make, enjoy it after dinner or in the afternoon with an iced coffee, while it tastes even better the next day for breakfast!

9 Servings

Ingredients

• 1 lb. red or Italian plums (about 6)
• 1 ½ Cups all-purpose flour, + extra to dust the cake pan
• ¾ Cup of turbinado sugar(Sugar In The Raw)
• ½ Cup milk
• 3 Eggs room temperature
• 5 Tablespoons Villa Gabriella Organic Extra Virgin Olive Oil, + 1 teaspoon to grease pan
• 1 ½ Teaspoon vanilla extract
• 1 ½ Teaspoon baking powder
• ½ Teaspoon sea salt
• ½ Teaspoon nutmeg

Instructions

1. Preheat oven to 325◦F
2. Grease a 9’’ round or square pan with 1 teaspoon olive oil & flour
3. Cut plums into thin wedges
4. Combine flour, baking powder, salt, nutmeg & sugar
5. Add oil, blend until the mixture resembles coarse meal
6. Combine milk, eggs & vanilla
7. Stir in dry ingredients, mix until moistened
8. Pour into prepared pan
9. Push plums into batter in rows leaving skin side exposed
10. Bake about 60 minutes, until a toothpick inserted in the center comes out clean
11. Let cake cool
12. Serve & enjoy! Cover securely to prevent from drying out.

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 GABRIELLA

clientservice@villagabriellaorganic.com

What does Jacques Pepin have to do with Howard Johnson's? Sweet with savory flavors in a meal? We sat down with the multi-talented home Chef George to find out how they are related to one another. Learn more here!

An evening to remember! The recent launch party of The Chicago Collective featured great music, delicious appetizers & Villa Graziella artisan crafted wine made with organic grapes along with tasty tidbits made with Villa Gabriella Organic 8 year aged balsamic vinegar & extra virgin olive oil.

The Chicago Collective hosts Opening Night Party on July 31, 2016 at theMART River Park. Sponsored by Psycho Bunny.

Summer is national BBQ season! To make our Grilled Mediterranean Vegetable Spread we've been charring the onions & peppers brings out aromatic, smoky-sweet flavors. Prepare ahead & serve at room temperature as a healthy& delicious appetizer with grilled pita chips or as flavorful condiment to barbecued brisket, lamb or steak.

Serves 6-8 as an appetizer or side condiment

What to serve with your Mediterranean spread? Black & red fruit Villa Graziella Rosso Toscano artisan crafted red wine made with organic grapes bring out the smokey, sweet flavors of veggies & salty crisp baked pita.  

Ingredients:

1. ½ cup Villa Gabriella Organic Extra Virgin Olive Oil plus extra to flavor
2. ½ cup Villa Gabriella Aged Balsamic Vinegar di Modena
3. 2 red onions cut into half-inch rounds
4. 2 red bell peppers seeded & cut in half (can use yellow or orange peppers too)
5. 2 bunches parsley, finely chopped
6. 1 bunch basil, chopped
7. 2 cloves minced garlic
8. 2 tablespoons dried oregano 
9. Sea salt & fresh ground pepper

Directions:

• Brush peppers lightly with Villa Gabriella Organic Extra Virgin Olive Oil, season with salt & pepper
• Over high heat, char the peppers on a grill or in a cast iron pan approx.  5 minutes on each side, or until peppers are soft & charred.
• Remove from heat & cover for 10 minutes.
• Brush onions lightly with Villa Gabriella Organic Extra Virgin Olive Oil, season with salt & pepper,
• Over high heat, char the onions on a grill or in a cast iron pan approx.  5 minutes per side, or until onions are crisp & blackened.
• Dice charred peppers.
• Combine parsley, basil, peppers & garlic in a large bowl.
• Remove onions from heat & allow to cool.
• Place onions on a cutting board & chop while drizzling a bit of Villa Gabriella Organic Aged Balsamic Vinegar di Modena on onions until mixture becomes a jam like paste.
• Add onion paste to the bowl with the diced peppers, garlic & herbs, stir in Villa Gabriella Organic Extra Virgin Olive Oil, Villa Gabriella Organic Aged Balsamic Vinegar & oregano.  
• Mix well, cover & chill for 5 hours to overnight.
• Bring to room temperature, 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 GABRIELLA

clientservice@villagabriellaorganic.com

Choose the wine & then the food? Or the other way around? Home chef George shares his philosophy on food & wine pairing and how the weather influences his decision.   
 

August 10th was the feast of Saint Lawrence, the patron saint of chefs & cooks.  We celebrated Saint Lawrence with an orzo summer salad using Villa Gabriella Organic Extra Virgin Olive Oil, Villa Gabriella Aged Balsamic Vinegar, orzo pasta, fresh seasonal tomatoes, red onion, chick peas, olives & feta cheese. Heart healthy, nutritious & easy to prepare, we combined recipes from Eatingwell.com & Thepioneerwoman.com for a non meat version. The dish can be served as a delicious first course or side dish to compliment grilled chicken or fish. 

What to enjoy with your Orzo Summer Salad? Protein rich chickpeas & feta cheese pair perfectly with the bright acidity of Villa Graziella Bianco Trebbiano artisan crafted white wine made with organic grapes.

Ingredients: 

• 1/4 cup Villa Gabriella Organic Extra Virgin Olive Oil
• 1 tablespoon Villa Gabriella Organic Aged Balsamic Vinegar
• 12 ounces, Orzo pasta-cooked according to directions, drained & cooled.
• 2 cups cherry or yellow grape tomatoes sliced in half
• 1 cup drained & rinsed garbanzo beans (chickpeas)
• 1 cup Feta cheese crumbled
• 1 cup Kalamata olives, pitted & halved
• 1/2 red onion diced
• 1 teaspoon fresh lemon juice
• 1 clove fresh garlic finely minced
• 1/2 cup fresh parsley minced
• Sea salt & cracked pepper to taste

Directions:

1. Whisk olive oil, lemon juice & garlic in a bowl until thoroughly blended, set dressing aside
2. Place cooled orzo in a large mixing bowl
3. Add sliced olives, red onion, tomatoes & garbanzo beans to a mixing bowl
4. Pour dressing over ingredients & mix thoroughly
5. Add salt & pepper to taste
6. Cover & refrigerate at least 1 hour before serving, or overnight
7. Top with crumbled feta cheese, balsamic vinegar & minced parsley stir, serve & enjoy!
8. N.B. Sliced cucumber can also be added right before serving to avoid soggy veggies.

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 GABRIELLA

clientservice@villagabriellaorganic.com