Roasted potatoes are always a safe bet when you are in charge of bringing the side dish. The best part about these potatoes is the prep time is only a few minutes. The hardest part is mincing the garlic! The hints of lemon and rosemary that come with each bite are the perfect addition to your next summer dish. 

Ingredients

• 3 pounds red potatoes, halved
• 2 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• Zest of 1 lemon
• 2 tablespoons chopped parsley leaves
• 1 sprigs rosemary 

Directions

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray
2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, garlic and rosemary; season with salt and pepper, to taste. Gently toss to combine. 
3. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute. 
4. Serve immediately, garnished wit lemon zest, parsley and rosemary, if desired.

Tried, Tasted & True!

At Villa Gabriella Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Gabriella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GABRIELLA

clientservice@villagabriellallc.com

This olive oil parmesan grilled corn will be a perfect addition to your 4th of July BBQ! We used "Fit Foodie Finds" recipe and used our Villa Gabriella Organic Extra Virgin Olive Oil. The best part is, you only need five ingredients and the prep time is only 5 minutes! I can guarantee you have all five ingredients in your pantry at home too. Pop it on the grill for 30 minutes, and enjoy with your favorite grilled chicken, hamburgers, or steaks! 

Ingredients

• 4 ears of corn
• 1/3 cup grated parmesan cheese
• 1/2 cup Villa Gabriella Organic Extra Virgin Olive Oil
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder

Instructions

• Preheat grill to 400ºF
• Prep corn by shucking and place aside
• Make your olive oil parmesan marinade by mixing together parmesan cheese, olive oil, dried basil, and garlic powder
• Next, rub corn with marinade. Wrap in aluminum foil, so that they can properly steam/cook on the grill
• Place aluminum foil pack on grill for 30 minutes, or until corn is cooked all the way through

Melons in March, Nectarines in November?? 

Ever wonder why strawberries don’t taste as good in December as in June? Why corn on the cob is less appetizing in January than July? Many fruits & vegetables are transported, processed, treated & globally distributed +1,000 miles away from where they are grown, arriving to market “out of season.” When we enjoy spring/summer’s bounty of fresh fruits & seasonal vegetables we promote local farmers’ markets, community supported agriculture-CSA’s, urban gardens & on site family run farms. To learn more about sustainable food systems & download a free seasonal fruit & veggie guide in your state visit http://www.sustainabletable.org/seasonalfoodguide/ 

“Summertime is always the best of what might be.”— Charles Bowden

Summer Solstice, the longest day of the year is June 21st and with it a season of sharing! Nature makes summer so pleasant. The bright sun shining and toasty temperatures are fleeting advantages of the season. There are endless ways to rejuvenate during the summer season, just be sure to enjoy the gifts of the season.

Another reason for summer’s success centers around sharing and the memories that are made. While enjoying the season, there are ample opportunities to enjoy the company of friends and family. Whether it is a grand outdoor trip, a simple dinner shared on a quiet evening under a blanket of stars, summer is a great time to share with others. Looking for ideas to make summer the most pleasant time of the year? Why not host a back-yard brunch, picnic in the park or garden dinner party where laughing, eating, drinking are all part of the menu?  We included an easy recipe for Gazpacho Andaluz to enjoy with family & friends.

Nature is a very giving hostess, especially during summer. In return, we at Villa Gabriella Organic and Villa Graziella Organic assure you our sustainable winemaking, organic olive & balsamic vinegar production are respectful of our Earth. Our team has an insatiable interest in sustainable food, wine and a deep respect for authentic ingredients. We believe people can enjoy delicious food & wine without compromising their health, well-being or our environment. Enjoying delicious food & wine in the company of family and friends is one of life’s true pleasures. 

So enjoy summer and start sharing!

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Gazpacho Andaluz 

Ingredients: 

·       1/2 cup Villa Gabriella Organic Extra Virgin Olive Oil + some for garnish

·       2 tablespoons Villa Gabriella Organic Aged Balsamic Vinegar

·       ½ red bell pepper, coarsely chopped

·       ½ cucumber-peeled, seeded & coarsely chopped

·       ¼ cup loosely packed parsley

·       1 garlic clove minced

·       ½ avocado minced

·       1 tablespoon apple cider vinegar

·       Sea salt

·       Ground black or white pepper

Directions:

1.     Combine tomato, bell pepper, cucumber, garlic, balsamic vinegar & apple cider vinegar in a large mixing bowl.

2.     Cover & refrigerate overnight

3.      In a blender or food processor, puree marinated vegetables until smooth

4.     Slowly drizzle in the olive oil with while running the blender or food processor mixing the ingredients

5.     Season with to taste with salt & pepper

6.     Serve in chilled bowls garnish with minced avocado

7.     Drizzle with olive oil to taste

8.     ¡Buen provecho!

N.B.  Per Super Chef Seamus Mullen, avoid storing tomatoes in the refrigerator, the cold air dries out the moisture i.e. taste.  Store Gazpacho in a covered container for up to 1 week in the refrigerator

It’s finally here-Summer!! Pull out the grill & celebrate the warm weather! We modified Diana Rossen Worthington’s recipe using Villa Gabriella Organic 8 year aged balsamic vinegar di Modena & Villa Gabriella Organic extra virgin olive oil. No synthetic sugars or sweeteners, the balsamic’s naturally tangy flavors blend with fresh, full bodied olive oil for a tasty summer tradition. We chose NY strip steak, use any cut of beef, chicken, turkey, lamb or salmon.  Makes 4-8 servings 

Easy Ingredients 

• 4 pieces of fresh meat 1- 1 1/2 pound each, add ½ pound if bone-in 

Marinade 

• 6 tablespoons Villa Gabriella Organic balsamic vinegar 

• 4 tablespoons Villa Gabriella Organic olive oil 

• 2 finely minced fresh garlic cloves 

• 2 finely minced shallots cloves  

• Fresh rosemary if cooking beef, poultry or lamb, 1 sprig per piece of meat  

• Freshly ground black pepper 

• Sea salt 

Simple Directions 

1. Whisk marinade ingredients together in a medium bowl 
2. Place meat in a nonaluminum container or dish & pour marinade to thoroughly coat meat  
3. Refrigerate & marinate 2 to 8 hours, turning meat portions over once 
4. Prepare barbecue or grill for medium-high heat cooking. Or preheat oven broiler  
5. Grill or broil meat approx. 3 inches from heat until grill marks appear & meat is cooked medium rare, approx. 4-5 mins. per side. (For medium to well done, additional 3-5 minute per side)  
6. Using a meat or instant read thermometer, test meat for 130°F temperature 
7. Remove meat from heat, place on clean platter or container 
8. Arrange rosemary sprigs on meat, cover loosely with foil, allow to rest 10-12 minutes 
9. Plate whole meat pieces or slice diagonally & arrange on a platter.  
10. Serve & enjoy with Villa Graziella Chianti DOCG Riserva made with organic grapes  

Tried, Tasted & True!

At Villa Gabriella Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Gabriella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GABRIELLA

clientservice@villagabriellallc.com

Who doesn’t like quiche? Even real men do! We tinkered Chef Edoardo Norton’s Spring quiche recipe from the Wall Street Journal, omitting asparagus, adding cubed prosciutto, bit of garlic, more mushrooms & Villa Gabriella Certified Organic, Extra Virgin Olive Oil. Time was tight so we used a pre-baked pie crust. Enjoy this quiche for brunch, lunch or an afternoon picnic. Serves 4-5 people.

Simple Ingredients:

• 4 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil
• 3 large eggs, room temperature 
• 1 cups diced spring mushrooms
• ¼ cup sliced yellow onions
• ½ glove garlic minced
• ½ cup cubed pancetta or thick cut prosciutto
• ¾ cup sharp, cheddar cheese shredded
• 1/3 cup cream
• 1/3 cup milk, (we used nonfat)
• 1 9 inch prebaked pie crust shell
• Sea salt & fresh ground pepper

Easy Directions:

1. Prebake pie crust shell according to directions, set aside to cool.
2. Preheat oven to 375°F, heat 2 tablespoons of olive oil in a pan over medium heat.
3. Add sliced mushrooms to pan, cook until moisture is released, approx. 6 minutes.
4. Add cubed pancetta, minced garlic& onions to pan, sauté until golden do not overcook.
5. Season with pepper, remove from pan & set aside.
6. In a mixing bowl, beat cream, milk & eggs, season with pepper & a touch of sea salt.
7. Sprinkle half the cheese in baked pie crust, distribute mushroom, pancetta & onion mixture evenly over crust.
8. Add cream, milk & egg mixture over vegetables & pancetta, sprinkle remaining cheese evenly over the top. 
9. Bake until mixture sets & browns at the edges, approx. 20 minutes. Let quiche cool 10-15 minutes.
10. Slice, serve & enjoy with refreshingly crisp Villa Graziella Toscano IGT Rosato rosé wine. 

Did You Know Bologna is considered the food capital of Italy? Located in the northern region of Emilia Romagna, this medieval town of endless arcades & porticos has a historic tradition of local cuisine that still thrives today. The daily usage of meat, pasta & rice remains part of the city’s gastronomic universe which dates back to the early Middle Ages. Still a food lover’s paradise, one can discover a bakery, bar, café, delicatessen, food shop, open air market, restaurant, pub & osteria (tavern) every day & never finish! From mid-morning coffee, to early evening aperitivo, in Bologna it’s always a good time to think about eating & drinking!

Looking for an easy week night side dish? Search no more with balsamic sautéed mushrooms!  We tweaked an all recipe version using Villa Gabriella Organic Extra Virgin Olive & 8 Year Aged Balsamic Vinegar di Modena. Sassy & tangy, they can be prepared ahead of time & refrigerated, delicious with grilled turkey burgers or barbequed chicken.  Makes 8 Servings.

Easy Ingredients

• 1 lb. white button mushrooms, sliced
• 1/3 Villa Gabriella Organic Extra Virgin Olive Oil
• 4 tablespoons Villa Gabriella Organic Balsamic Vinegar
• 3 cloves fresh garlic, finely minced
• 2 tablespoons fresh parsley finely minced  
• Sea salt freshly ground pepper to taste

Simple Directions

1. Wash & dry mushrooms 
2. Slice in half, set aside
3. Heat olive oil in a medium sized frying pan or skillet
4. Add garlic & sauté garlic 3 minutes without garlic turning brown 
5. Add mushrooms cook 3-5 minutes or until mushrooms become tender, water evaporates 
6. Add vinegar stirring occasionally 2-3 minutes
7. Add salt & pepper, stir to coat evenly
8. Sprinkle with parsley
9. Serve & enjoy with Villa Graziella artisan crafted 2012 Chianti DOCG Riserva wine.  

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 & DELCIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GABRIELLA

clientservice@villagabriellaorganic.com

Villa Graziella sits down with respected author &  wine educator Tom Hyland as he breaks down the concept of biodynamic wines. Be sure to watch to learn about this hot new trend that in fact has been around for ages.

Villa Graziella sits down with talented journalist & wine expert Tom Hyland who penned the book “The Wines and Foods of Piemonte” which features interviews with the region’s leading winemakers and chefs. Click here to understand Tom’s insight into Italy’s famed Piemonte region and its wineries and food producers.