Roasted Corn Salad

Corn or maize was first cultivated by the indigenous people of Mexico over 7,000 years ago. It migrated through North to South America. It was introduced in Europe by Christopher Columbus. Native Americans bred corn from wild grasses and taught European settlers how to grow it.

A favorite vegetable, we added ripe tomatoes, avocado, parsley and Villa Graziella Organic Tuscan Herb Vegetable Seasoning & Villa Graziella Organic Extra Virgin Olive Oil for a simple & delicious salad or side dish. Makes approx. 6 servings

Easy Ingredients

4 ears of fresh corn on the husk

1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil

1 teaspoon Villa Graziella Tuscan Herb Vegetable Seasoning

2 cups cherry tomatoes, quartered

1 large ripe avocado quartered 

2 tablespoons fresh parsley finely chopped

Simple Directions

1.      Soak corn on husks for 1-2 hours in cold water.

2.      Roast ears over medium heat-5 minutes on each side.

3.      Remove from grill, place in a sturdy brown paper bag.

4.      Allow corn to steam in the closed bag 10 minutes.

5.      Cool corn & shuck from husks-which make great garden compost.

6.      Mix corn with tomatoes & avocado.

7.      Drizzle veggies with olive oil.

8.      Sprinkle chopped parsley & combine.

9.      Season to taste with Tuscan herb vegetable seasoning.

10.  Serve & enjoy!

Olive Oil & Lemon Bundt Cake

Using Villa Graziella Organic, Extra Virgin Olive Oil, we tweaked a recipe from the spruce for a moist, delicious dessert. Easy to make, suitable year-round, enjoy it after dinner, the next day for breakfast or as an afternoon snack. 8 Servings

Easy Ingredients

• 1 cup Villa Graziella 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

See inspiration recipe here https://www.thespruce.com/lemon-olive-oil-bundt-cake

Stuffed Zucchini

In late summer, early fall, backyard vegetable gardens are abundant with zucchini, varieties range from Climbing, to Milan green, Round or White. Part of the squash family, zucchini originated in Central & South America and brought back to Europe by Christopher Columbus. The word Zucchini comes from the Italian word zucchini or little squash. We stuffed our zucchini with ground beef & turkey for a healthy & delicious dinner. Serves 4-6

Easy Ingredients

• 4 zucchini, washed, dried

• ½ pound ground turkey or beef

• 2 organic eggs room temperature

• 3 cups tomato sauce or puree, flavored sauce not necessary

• ½ cup fresh breadcrumbs

• ¼ cup fresh grated Parmigiano-Reggiano cheese

• 3 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

• 1 teaspoon nutmeg, freshly grated if possible, pre-ground jarred quickly loses flavor

• 1/2 teaspoon fresh ground black pepper

• 1/2 teaspoon sea salt

Simple Directions

1. Preheat oven to 350˚F

2. Trim the stem & cut each zucchini in half lengthwise

3. Scoop out the center sections with a melon baller or small spoon, set aside

4. In a large bowl, combine eggs, cheese & meat with a fork or wooden spoon, do not overmix

5. Add breadcrumbs, nutmeg, salt, pepper to the bowl & combine

6. Using your hands, fill each zucchini halve with meat mixture, press to fill each halve so it mounds the top of the zucchini

7. Spread tomato sauce or puree evenly over the bottom of a baking dish

8. Arrange zucchini on top of the sauce, drizzle with olive oil, sprinkle parmesan cheese

9. Cover dish loosely with aluminum foil, bake for 30 minutes or when meat is browned, remove from oven & let rest 3 minutes

10. Serve hot or cold, enjoy with Villa Graziella Chianti DOCG

Helpful tips: Shred remaining zucchini filling in zucchini bread, muffins or pancakes. Or cube zucchini filling, sauté in olive oil, add pesto for a side dish. Cook cubed zucchini in olive oil, blend into a vegetable soup.

Inspiration recipe found at the magazine of La Cucina Italiana

Fresh Strawberries & Red Wine

Did you know strawberries are a member of the rose family & the only fruit with seeds on the outside? Rich in vitamin C, the ancient Romans prized strawberries for their medicinal properties eating them to treat fever, fainting & even kidney stones. From spring through early fall, strawberries are a healthy & delicious dessert. They taste even better with a splash of red wine, lemon juice, a bit of sugar & fresh mint. The berries absorb the wine, and lemon juice while macerating making a naturally sweet syrup with fresh, juicy flavors. Serves 3-4

Simple Ingredients

• 1 pint – 3 ½ cups of fresh, whole, organic strawberries

• ½ cup Villa Graziella Organic Rosso Toscano IGT red wine, plus extra to flavor

• ½ cup freshly squeezed lemon juice

• 2 teaspoons of sugar in the raw, plus extra to flavor

• 1-2 sprigs of fresh mint

Easy Directions

1. Place strawberries in a colander, gently rinse with red wine

2. Transfer to a large bowl

3. Trim green caps, cut in quarters or halves

4. Add lemon juice, sugar in the raw & sprigs of fresh mint

5. Mix thoroughly

6. Cover & refrigerate 30 minutes to 1 hour

7. Serve chilled top with fresh mint & enjoy!

Helpful hint: Look for unblemished strawberries, one berry that has turned will affect the others.

Once home, refrigerate strawberries and keep them dry, only trim & rinse right before using.

Inspiration recipe found here LaCucinaItalianamagazine

The Montespertoli vineyard is peaceful; Rows of healthy grapes bask in the bright July sun; larks & swallows fly amongst the olive trees while the gentle drone of bees buzzing in the background make for a lazy summer day. This harmonious biodiversity is kept under the watchful eye of Luca Nesi; vine canopies, clusters, plants and soil structure are carefully monitored daily to ensure the growing season progresses to veraison - when the first signs of color appear in the clusters and berries go from hard to pliable.

Fortunately, the torrid June heat decreased to “normal” temperatures, currently in the upper 80’s. As a certified organic farmer & winemaker, Luca practices dry farming i.e. irrigation only via rainfall.

The dry topsoil layer traps the moisture below forcing vines to work hard to retain moisture deep in the roots. This results in grapes with more fruitiness, concentrated flavors, deeper tannins and richer color. Deeper roots are also more robust and better resistant to disease. While dry farming conserves water, it relies on the increasingly erratic rainfall believed by many Italian winemakers to be a result of climate change.

As a custodian of his land, Luca’s dedication to its health and well-being is steadfast but always with respect for what Mother Nature commands. Reminding us the grapes and olives will speak for themselves again at this year’s harvest.

Gascony Ham Cake

August 15th is Julia Child’s birthday! We’re celebrating with a quick bread instead of a cake. One of Chef’s favorite regions located in Southwest France, Gascony is called “The Other South of France” but really known for their hearty cuisine & regional specialties including salted ham. We made a savory quick bread using Villa Graziella Extra Virgin Olive Oil. Enjoy it with a glass of wine as an appetizer or with a salad for dinner. Yields approx. 15 slices.

Simple Ingredients:

• 1/2 cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for brushing the pan

• 2 cups baked ham or thick prosciutto, cut into ¼ cubes

• 2 cups coarsely grated or cut Gruyère or Emmentaler cheese

• 1 cup unbleached all-purpose flour

• 1/2 cup milk

• 3 large eggs, room temperature, lightly beaten

• 1 package dry yeast

• 1 teaspoon sea salt

• 1 teaspoon cracked black pepper

*1/3 cup small-diced, pitted Niçoise olives (approx. 1 ¼ ounces), can also be added with flour & ham

Easy Directions:

1. Preheat oven to 350◦ degrees, arrange rack in the oven to the center. generously brush a loaf pan with olive oil

2. In a large bowl whisk eggs, milk & olive oil

3. In a separate bowl combine ham & flour

4. Add wet ingredients into bowl with ham & flour, do not over mix, combine with 10-12 swift strokes, batter will be thick with a few traces of flour

5. Fold in cheese to batter

6. Add salt, pepper, sprinkle yeast & mix

7. Pour batter into a loaf pan, distribute evenly to each corner & smooth the top

8. Bake until golden brown 50-60 minutes or if an inserted toothpick or knife into the center comes out clean

9. Remove from oven & cool approx. 5 minutes, run a knife or spatula around edges to release.

10. Slice, serve at warm or at room temperature & enjoy with a glass of Villa Graziella Bianco Toscano IGT

Helpful Hints: Overmixing causes bread to deflate once baked with holes. Any extra oil that oozes to the top, pour out before cooling. Overbaked bread is tough & dry, undercooked bread will collapse.

Inspiration recipe found at: Lee Bailey’s California Wine Country Cooking

Marinated Gulf Shrimp

Did you know shrimp are antioxidant rich & support brain & heart health? Lean & protein packed, we marinated wild, Gulf of Mexico shrimp. Grill each side for 3-4 minutes, twhile he honey causes the shrimp to caramelize with a subtle smokiness. Serve with grilled seasonal veggies, orzo & enjoy for lunch the next day in a salad. Serves 3 to 4.

Easy Ingredients

• 2 pounds fresh, wild shrimp

• 1/3 cup Villa Graziella Organic Extra Virgin Olive Oil

• ¼ cup fresh squeezed lemon juice

• 2 ½ tablespoons organic honey

• 2 tablespoons fresh parsley finely chopped

• 2 tablespoons Worcestershire or Tamari sauce

• 2 ½ teaspoons fresh minced garlic

• 1/2 teaspoon fresh ground black pepper

• 1/2 teaspoon sea salt

Simple Directions

1. Soak wooden bamboo skewers in cold water

2. Peel & devein shrimp, refrigerate in a covered bowl

3. In a large bowl, whisk olive oil, lemon juice, honey, parsley, Tamari sauce, minced garlic, salt & pepper

4. Place shrimp in a large ziplock bag, toss to coat, seal & marinate in the refrigerator for 30 minutes.

5. Preheat grill to 160°F

6. Thread shrimp onto skewers, piercing near the tail & also near the head, discard remaining marinade

7. Lightly oil grill grate

8. Grill 3-4 minutes per side, or until marinade begins to caramelize, do not overcook

9. Remove from grill, let rest for 3 minutes

10. Serve & enjoy with Villa Graziella Organic Rosato Toscano IGT

Helpful tips: Do not marinade shrimp more than 30 minutes to avoid shrimp becoming too soft.

Don’t have a BBQ? broil shrimp on a sheet pan in the oven at 350˚F for 7-8 minutes, turning once.

Click here for inspiration recipe:

https://www.theseasonedmom.com/marinated-grilled-shrimp/

Olive Oil Pulling

We understand the many health benefits of eating & cooking with extra virgin olive oil (e.v.o.o). An increasing number of people also find improvements in their overall well being by spitting extra virgin olive oil out too.

What is Oil Pulling?

Olive oil pulling is procedure of rinsing the mouth with olive oil from 5 to 20 minutes followed by spitting out the oil.

Where Does Oil Pulling Come From?

The practice originates comes from the ancient Hindu system of remedies & wellness known as Ayurvedicmedicine. The Indian discipline is one where equilibrium, harmony, interconnectedness & good health are maintained by the correct balance between the mind, the body, the soul & the senses. Sesame oil pulling was used to prevent common ailments such as asthma, allergies & gum disease.

What Are The Benefits Of Oil Pulling?

Today Ayurvedic health practitioners explain bacteria & toxins accumulate in the mouth, gums & teeth. The contaminantscan be absorbed in the blood stream, causing toxins in the oral cavity & in the body. Ayurvedic doctors state that pulling helps the body maintain a healthy balance by expelling bacteria & toxins from the mouth before they have a chance to integrate into the body. Users credit the practice to improving many ailments including eyesight, treating aches & pains, restoring energy & promoting healthy skin.

What Are The Results Of Pulling?

Wellness practitioners maintain that after 2 weeks of pulling teeth are whiter & people experience better overall energy, while a 3 month period of regular pulling is needed for major health improvements. As pulling is detoxifying, some people feel tired, nauseous & have headaches on their first few pulls, practitioners maintain these symptoms demonstrate the pulling is working.

How Should Pulling Be Done?

Ayurvedic experts recommend the following for safe & effective pulling

· Use high quality, organic oil such as coconut, sesame, sunflower or extra virgin olive oil.

· Start at 5 minute intervals working up to 20 minutes.

· Pull in the morning, on an empty stomach.

· Brush your teeth & rinse your mouth thoroughly.

· Take 1 tablespoon of oil, close the mouth & do not swallow.

· No morning multi tasking; sit down, close your eyes & keep your mind focused on the pulling.

· Swish the oil with the help of your tongue, move your jaw as if you are chewing.

· Every corner of your oral cavity should be penetrated by the oil.

· Do not swallow, the oil has toxins & should be eliminated

· After 15 to 20 minutes of pulling, your mouth will become full of thinned, white oil

· Spit the oil into a trashcan, not the sink or commode where the oil can solidify & cause blockage

· Wash your mouth & teeth thoroughly

· Drink a few glasses of water

· After at least one hour have breakfast

Ricotta & Field Greens Spread

How to enjoy National Wine & Cheese Day Thurs. July 25th? We’re celebrating with fresh ricotta & seasonal field greens. Make ahead & enjoy with a glass of your favorite wine! Serves 4-6

Simple Ingredients:

• 5 tablespoonsVilla Graziella Organic Extra Virgin Olive Oil, plus extra to flavor

• 1-pound fresh ricotta

• ½ pound of field greens, washed & dried

• 1 fresh, medium garlic clove smashed

• Sea salt & fresh cracked black pepper

Easy Directions:

1. Chop the field greens in ½ inch pieces, set aside

2. Warm 3 tablespoons of olive oil in a skillet over medium heat

3. Add garlic, sauté until golden brown but do not overcook, remove from skillet

4. Add 2/3 greens to skillet, mix & sauté until wilted, approx. 1-2 minutes

5. Remove skillet from heat, add ricotta to the greens, season with salt, pepper, mix well

6. Line a small bowl or mold with plastic wrap, fill with ricotta mixture

7. Cover & refrigerate up to 24 hours

8. Turn the bowl upside down on a plate, pull gently & remove plastic

9. Place on top of remaining greens, drizzle with 2 tablespoons oil, serve with toasted bread or crackers

10. Serve & enjoy with Villa Graziella organic Bianco Trebbiano IGT white wine

Tip: Save time & buy already bagged, mixed salad greens, re-wash & dry

Inspiration recipe from The magazine of La Cucina Italiana

Did you know the seeds from heirloom tomatoes are passed down from one season to the next, some as many as ten generations? Like any heirloom plant or vegetable, heirloom tomatoes are “open pollinated” by birds, insects or the wind, with no genetic modification or human intervention. Unlike hybrid plants, they don’t look the exact same or ripe uniformly. The distinct aromas, concentrated flavors & juiciness make them a farmer’s market favorite. Summer officially just started so we are celebrating with an easy to make heirloom cherry tomato tart. Serves 6-8 people.

Simple Ingredients:

• ½ (15-oz) package refrigerated pie crust (we were short on time)

• 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

• 1½ lbs heirloom cherry tomatoes

• 5 oz fresh mascarpone, room temperature

• 5 oz fresh goat cheese, room temperature

• ¼ cup freshly grated Parmesan cheese, divided

• 2 tsp minced fresh thyme

• Sea salt & freshly ground black pepper, to taste

• 6 Tbsp Italian breadcrumbs

Easy Directions:

1. Preheat oven to 425°F.

2. Unroll dough. Fit dough into a 9-inch fluted removable-bottom tart pan.

3. Prick bottom with a fork, place a 13-inch-piece of parchment paper over dough; fill with pie weights or dried beans.

4. Bake 20 minutes, remove parchment & pie weights.

5. Bake 5-7 minutes or until bottom is golden, cool completely on wire rack, lower oven temperature to 350°F.

6. As crust is baking, in a medium bowl, combine goat cheese, mascarpone, 3 ounces Parmesan cheese, thyme, salt & pepper.

7. Spread in bottom of cooled tart crust, arrange tomatoes over filling in a single, layer, sprinkle remaining Parmesan.

8. Bake 35-40 minutes, wrap edges of tart with foil if needed.

9. Combine breadcrumbs & olive oil, sprinkle over tart. Bake 20 minutes or until tomatoes begin to burst.

10. Cool completely on a wire rack, drizzle with olive oil. Slice, serve & enjoy with Villa Graziella Organic wine.

Click here for inspiration recipe!

Tried, Tasted & True!

At Villa Graziella 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 Graziella 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 GRAZIELLA ORGANIC

clientservice@villagraziellaorganic.com