Need a winter warm up? Celebrate National Soup Month with cozy, barley & turkey soup! An antique, cereal grain cultivated throughout the globe & a kitchen staple in many cuisines, barley is calcium, magnesium & potassium rich. Using Villa Gabriella Organic extra virgin olive & our slow cooker, we adapted an all recipes for a healthy, delicious, cold weather dish.  Makes approx. 5 servings

Easy Ingredients

• ¼ cup uncooked pearl barley

• 2 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil + extra 2 tablespoons for drizzling

• 1-pound turkey or Italian sausage

• 6 cups organic chicken broth

• 10 ounces fresh kale or spinach chopped

• 1/2 cup diced onion

• 1 large carrot sliced

• 2 tablespoons minced garlic

• 1/2 teaspoon fresh cracked pepper

• 1 teaspoon sea salt

Simple Directions

1. Over medium heat, add 2 tablespoons oil to a skillet, add kale cook until soft.

2. Add onion & garlic to skillet, cook until translucent.

3. Add turkey sausage, cook until evenly browned. 

4. Season with pepper & sea salt.

5. In a slow cooker, mix the sausage & spinach mixture.

6. Add chicken broth, carrot & barley.

7. Cover slow cooker, cook 4 hours on high or 6 to 8 hours on low.

8. Stir occasionally, season to taste with pepper & sea salt. 

9. Drizzle with extra-virgin olive oil.

10. Serve & enjoy with Villa Graziella artisan crafted Rosso Toscano 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

Sweet or Savory? Whatever you prefer, who doesn’t like cornbread? We tweaked a recipe using Villa Gabriella Certified Organic, Extra Virgin Olive Oil & fresh rosemary for golden, tender & moist bread with a hint of sweetness. Enjoy it with a glass of wine as an appetizer or serve it with our Slow Cooker Turkey Chili for lunch dinner. Yields approx. 8 slices.

Simple Ingredients:

• 2/3 cup Villa Gabriella Organic Extra Virgin Olive Oil + more for drizzling
• 2/3 cup of buttermilk
• 1 cup all-purpose flour
• 1 cup yellow corn meal
• 2 large eggs, slightly beaten
• 3 tablespoons organic sugar
• 2 tablespoons of fresh, chopped rosemary plus 2 sprigs for garnish
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt

  Easy Directions:

1. Preheat oven to 425F◦ degrees, arrange rack in the oven to the center.
2. Generously brush a loaf pan with olive oil.
3. Place cornmeal into a large bowl, sift flour with baking soda, salt, sugar & rosemary into bowl.
4. In a second bowl, lightly whisk eggs, add buttermilk, then olive oil to bowl with eggs.
5. Mix on medium speed until combined.
6. Combine dry ingredients into the bowl of wet ingredients, in 2 batches, mix lightly on low speed.
7. Pour batter into a loaf pan, distribute evenly, top with a drizzle of olive oil & 2 rosemary sprigs.
8. Bake until golden brown approx. 25-30 minutes, or if a toothpick inserted into the center comes out clean.
9. Remove from oven & cool approx. 15 minutes, run a knife or spatula around the edges to release. Cool 30 minutes.
10. Slice & serve at room temperature. Enjoy alone with Villa Graziella Artisan Crafted IGT Bianco Toscano wine or with Our Slow Cooker Turkey Chili

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

Jan. 6th is National Bean Day, we’re celebrating with a winter favorite, Chili! We adapted a recipe using Villa Gabriella Organic Extra Virgin Olive Oil for an easy & delicious, protein packed meal. We served it with Rosemary Cornbread. Serves 8-10.

Easy Ingredients: 

• 3 tablespoons Villa Gabriella Organic Extra Virgin olive oil
• 1 lb. 99% lean ground turkey
• 1 medium onion, diced
• 1 red or orange pepper-chopped
• 1 yellow pepper-chopped
• 2-15 oz. cans tomato sauce
• 2 -15 oz. cans petite diced tomatoes
• 2 -15 oz. cans black beans, rinsed & drained
• 2 -15oz cans red kidney beans, rinsed & drained
• 1 cup frozen corn
• 1 tablespoon cumin
• Sea salt & cracked black pepper, to taste
• Optional toppings: shredded cheese, sour cream or Greek yogurt

Simple Directions:

1. Heat olive oil in a skillet over medium heat.
2. Sauté peppers until soft.
3. Add onion to pan & sauté until golden translucent.
4. Add ground turkey to skillet, cook until brown. 
5. Place pepper, onion & turkey into slow cooker.
6. Add tomato sauce, diced tomatoes, beans, corn, chili powder & cumin. 
7. Mix & season with sea salt & fresh cracked pepper.
8. Cover & cook on high for 4 hours or low for 6 hours, occasionally stir ingredients.
9. Add toppings 
10. Serve & enjoy with Rosemary Cornbread

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

Gone but Not Forgotten…2017 recipes we can’t say goodbye to… as they are easy to make, healthy for you & simply delicious!

Julia Child’s Classic Vinaigrette- recipe here! 

Savory Spring Quiche- recipe here! 

Balsamic BBQ Marinade- recipe here! 

Roasted Garlic & Butternut Cassoulet- recipe here! 

Pears with Blue Cheese & Ginger Agrodolce- recipe here! 

Lemon & Sage Chicken- recipe here! 

January 2nd is National Spaghetti Day! Fresh lemon juice & zest bring an energizing fruitiness while shallots rich in vitamins B, C, iron & potassium offer a mild yet flavorful taste. Using equal parts Villa Gabriella Organic Extra Virgin Olive Oil & cream, we added a cup of peas to this cooksillustrated.com recipe for a delicious winter weather pasta dish. Serve as a 1st course or a side dish to broiled chicken breast or fish. Serves 4-6. 

Simple Ingredients

• 1 pound of spaghetti
• 4 tablespoons Villa Gabriella Organic Extra Virgin Olio Nuovo olive oil, plus extra to flavor
• 1 cup of frozen peas
• 1 medium shallot minced 3 tablespoons
• 1/4 cup heavy cream
• 2 teaspoons finely grated lemon zest & ¼ cup lemon juice-3 lemons
• 1/2 cup fresh grated Parmesan cheese
• 1 tablespoon sea salt & cracked pepper 

Easy Directions

1. Cook frozen peas in salted water per package directions, drain & set aside.
2. Bring 4 quarts of cold water to boil in a large covered pot or Dutch oven. Salt the water, add the pasta & cook until al dente, firm.
3. Reserve 1 ¾ cup of cooking water, drain pasta into a colander, set aside.
4. In the same pot, heat olive oil over medium heat, add shallots, cook until soft & translucent, about 2 minutes.
5. Whisk 1 ½ cups of pasta cooking water & cream into pot.
6. Add peas, simmer 3-5 minutes stirring gently.
7. Remove pot from heat, return spaghetti to pot & stir completely coating the pasta.
8. Stir in remaining 3 tablespoons of oil, lemon zest, lemon juice & cheese.    
9. Season with salt & pepper to taste
10. Serve & enjoy with Villa Graziella artisan crafted Toscano Bianco white wine made with organic grapes.

Tip: Let the pasta mixed with sauce stand covered for 3-5 minutes allowing the sauce to thicken & the flavors to fully blend.

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

Our blog is a resource for organic updates, sustainable agriculture, time-honored artisan practices and more. Our recipes consider seasonal ingredients, we try, often tweak and taste each one we share. Like our products, our goal is for YOU to have a healthy & delicious experience trying them in your kitchen. Thanks to your feedback and reviews, we are featuring the favorite 5 recipes you raved about in 2017. We look forward to a new year with you. As always, we appreciate your emails, fb posts & tweets so keep them coming! Wishing you a healthy, delicious and serene 2018.

Consuelo

#1 Balsamic Glazed Salmon Fillets 

Recipe here!

#2 Lemon Rosemary Roasted Potatoes 

Recipe here!

#3 Apple Walnut Crostoni 

Recipe here!

#4 Olive Oil Parmesan Grilled Corn

Recipe here!

#5 Marinated Chicken Kabobs 

Recipe here!

Did you know olive oil is plays a significant part in the celebration of Chanukah? The 8-day festival of lights commemorates how 1 small cask of olive oil miraculously lasted 8 days & nights providing heat & light in the temple, saving the Hebrews.  Today’s celebrations include lighting the revered olive oil fueled menorah, reciting prayers & feasting on foods made with olive oil; potato latkes & jelly filled donuts. Our lemon & olive oil Bundt cake is easy to transport, healthy & delicious! To learn more about olive oil’s role in Jewish cooking click here.   

Easy Ingredients: 8 servings 

• 1 cup Villa Gabriella Organic Extra Virgin Olive Oil
• 3 cups all-purpose flour, plus more for bundt pan
• 6 large eggs room temperature
• 2 1/2 cups granulated turbinado sugar(Sugar In The Raw) 
• 1/3 cup lemon juice plus 1 tablespoon lemon juice, divided
• 1/2 cup vanilla soy milk
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1 teaspoon salt 
• ¼ teaspoon ground nutmeg
• Confectioners’ sugar for dusting

Icing ingredients 

• 1/2 cup confectioners' sugar
• 1 tablespoon almond soy milk
• 1 tablespoon lemon juice
• 2 teaspoons poppy seeds

Simple Directions

1. Preheat the oven to 350°F, lightly oil & flour a 12-cup Bundt pan set aside 
2. In a small bowl, combine soy milk & 1 tablespoon of the 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. Combine wet ingredients; in a large 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 the flour mixture with soy milk-lemon juice mixture; alternate between dry & wet ingredients. Start & end with the flour mixture, beating well between additions 
7. Mix until incorporated, do not overmix
8. Pour batter into prepared Bundt cake pan, bake 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean
9. Allow cake to cool for 30 minutes in the pan on a wire rack, carefully turn the cake onto a plate or wire rack to cool completely
10. Dust with confectioners' sugar or prepare below icing onto cooled cake
11. Serve & enjoy at room temperature or cold. Can’t finish it all in 1 day? Cover tightly to prevent from drying out

Icing Directions

1. Combine confectioners' sugar & poppy seeds in a medium bowl 
2. Gradually whisk in the almond soy milk & lemon juice until the mixture is smooth
3. Icing should be runny enough to run down the sides of cake, but not too runny that it doesn't dry white on the cake
4. If mixture is too thick, add a tablespoon more of almond milk, if too runny, add a tablespoon more of confectioners' sugar 
5. Once cake has cooled completely, drizzle icing over top. Allow icing to set completely before serving

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

What to have for dinner during the busy holiday season? Easy lemon sage chicken! We tweaked a recipe from the spruce cooking chicken breasts on the stove top for a healthy & delicious dinner. Our version uses Villa Gabriella Organic Extra Virgin Olive Oil, fresh sage, lemon & shallot. Serve with orzo, quinoa or rice, sliced in a salad the next day for lunch. Serves 4-6

Easy Ingredients: 

• 2 pounds of fresh skinless chicken breasts or chicken pieces

• ¼ cup Villa Gabriella Organic Extra Virgin Olive Oil

• 1/3 cup lemon juice

• 1 tablespoon lemon zest

• 3 tablespoons fresh sage chopped

• 1 clove of shallot crushed & chopped (or substitute with garlic)

• ¼ teaspoon sea salt

• ½ teaspoon fresh cracked pepper

Simple Directions:

• Whisk lemon juice, olive oil, lemon zest, sage, shallot, salt & pepper, set aside.

• Lightly pound chicken breast on each side between 2 pieces of wax paper.

• Pour the marinade into a container with cover or a glass baking dish.

• Add the chicken to the container, turning pieces once to coat with the marinade.

• Cover & refrigerate for 1 hour, turning the pieces once every 15 minutes.

• Brush a large skillet with olive oil, set over medium heat.

• Arrange chicken onto the hot skillet & discard the marinade.

• Cook chicken for 4-5 minutes on each side.

• Chicken will be done when the thickest part is firm to the touch & tests 165°F on an instant-read thermometer.

• Serve hot as an entree & enjoy!

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

Our dear friend & extremely talented cook Leslie used to make a delicious cassoulet she mastered while living in France. A hearty 1 pot meal nourishing the farmers in southwestern France & depending on the region, available ingredients (beans, duck, lamb, pork, sausage), were combined & slowly cooked in a cassole-the traditional clay pot in the hearth. We tweaked a traditional recipe using our Villa Gabriella Organic 8-year aged Balsamic Vinegar di Modena. Enjoy this hearty dish for dinner on a cold Saturday evening, makes 8 servings & tastes even better the next day! 

Simple Ingredients:

• 1 whole garlic head
• 2 tablespoons. Villa Gabriella Organic 8-Year Aged Balsamic Vinegar
• 3 tablespoons plus 1 teaspoon Villa Gabriella Organic Extra Virgin Olio Nuovo Olive Oil.
• 5 oz. pancetta, chopped or unsmoked bacon
• 2 cups vertically sliced onion
• 4 1/2 cups (approx. 2 lbs.) peeled butternut squash cut into 1/2 in. cubes
• 1/2 cup organic vegetable broth (can substitute with chicken broth)
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon sea salt
• 1/8 teaspoon. freshly ground black pepper
• 4 (15 oz.) cans cannellini or other white beans, rinsed & drained
• 3 bay leaves
• 2 (1 oz.) slices of bread or 1 cup fresh bread crumbs
• 3 tablespoons grated fresh Parmesan cheese

Easy Directions:

1. Preheat oven to 350 degrees. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap garlic head in foil. Bake at 350 degrees for 1 hour. Remove from oven & cool 10 minutes. 
2. Separate cloves; squeeze to extract garlic pulp. Set pulp aside, discard skins & preheat oven to 375 degrees.
3. Heat a large Dutch oven over medium–high heat. Add pancetta; sauté 5 minutes or until crisp. 
4. Remove pancetta from pan, leave drippings in pan, add onion, 2 tbs. oil to pan & sauté five minutes. 
5. Reduce heat to medium-low; cook 25 minutes, until onion is tender & browned, stirring frequently. 
6. Stir in vinegar over low heat, add garlic pulp, pancetta, squash, broth, thyme, salt, pepper & beans to onion mixture, stirring well, cover.  
7. Place bread in food processor & pulse 10 times or until coarse crumbs measure 1 cup. 
8. Combine bread crumbs, cheese, & remaining olive oil; sprinkle evenly over squash mixture. 
9. Cover & bake at 375 degrees for 50 minutes or until squash is tender. Uncover & bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with parsley, let sit covered for 5 minutes.
10. Serve & enjoy!

Recipe courtesy of guidosfreshmarketplace.com/resources/roasted-garlic-butternut-squash-cassoulet/

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

Agrodolce “sweet & sour” in Italian or Gastrique in French, is a subtle, sweet & tangy condiment. Vinegar & sugar based, Agrodolce can be thin syrup like, or thick like relish. Drizzle over fruit, use as a sauce for meat or to dress vegetables. We used the season’s abundant pears, Villa Gabriella Organic 8-Year Aged Balsamic Vinegar di Modena & crumbled blue cheese for a delicious & different, winter dessert. Makes 4 servings.

Simple Ingredients:

• 1/2 cup Villa Gabriella Organic 8-Year Aged Balsamic Vinegar di Modena
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/2 cup water
• 1 tablespoon minced fresh ginger if possible, or granulated ginger
• 2 tablespoons brown sugar
• 1 tablespoon butter
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 2 peeled Bosc pears, cored & each cut into 4 wedges (you can also use Anjou or Bartlett pears).
• 1/2 cup (2 ounces) blue cheese, crumbled
• Dash of cracked black pepper
• Fresh thyme sprigs 

Easy Directions:

1. Combine sugar, water, vinegar & ginger in a small saucepan over high heat; bring to a boil. 
2. Reduce heat & simmer until reduced to 1/2 cup stirring occasionally until sugar dissolves, (8-10 minutes). 
3. Drain mixture through a fine sieve into a bowl, discard solids & reserve cooking liquid.
4. Melt brown sugar & butter in a large nonstick skillet over medium-high heat, cook 2 minutes. 
5. Add chopped thyme, lemon juice & salt. 
6. Add pears, cut-side down, to pan, reduce heat to low & cook 5-10 minutes or until tender, turning once.
7. Add liquid mixture back to pan, simmer 5 minutes. 
8. Arrange 2 pear wedges on a platter; drizzle pears with pan juices, sprinkle cheese over pears; followed by black pepper. 
9. Garnish with thyme sprigs, if desired.
10. Serve & enjoy!

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