Lemon Baked Flounder

Thinking of making fish but not sure what kind or how to cook it? Why not flounder! A white fish with mild flavor and delicate flaky texture, it can be fried, sautéed, steamed, stuffed or roasted. High in omega-3 healthy, essential fatty acids, we tweaked a recipe with fresh flounder for a delicious & nutritious dinner! 4 servings.

Easy Ingredients:

• 16 ounces-fresh flounder fillets, approx. 3 ½ ounces per filet

• 3 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil

• 4 tablespoons flour

• 2 teaspoons fresh lemon squeezed-1/2 teaspoon more if desired

• 3 teaspoons fresh parsley, chopped-1 teaspoon more if desired

• 1/2 teaspoon sea salt

• 1/2 teaspoon fresh cracked pepper

Simple Directions:

1. Preheat oven to 375°F (190°C), move rack to the center position

2. Line a baking dish with parchment paper, brush with 1 tablespoon olive oil.

3. Rinse filets well under cold water, pat dry with paper towel or a clean dish cloth, set aside

4. Whisk 2 tablespoons olive oil, lemon juice in a bowl, set aside

5. In a separate bowl, mix flour, parsley, salt and pepper

6. Dredge each filet in the oil/lemon juice mixture

7. Then dredge each filet in the flour/parsley, salt & pepper mixture

8. Arrange filets on baking dish & cook for 15-20 minutes until fish is golden and flakes when tested with a fork

For a crispier version, broil filets for 1-2 minutes

Season to taste, serve hot & enjoy with Villa Graziella Organic Bianco Toscano white wine

Inspirational recipe found at…

http://https://recipeland.com/recipe/v/lemon-baked-dover-sole-32286

Kale & Porcini Winter Soup

January is National Soup month! We’re warming up with a cozy porcini mushroom soup. Earthy, umami rich porcini, kale, cannellini beans and your favorite root veggies make a nutritious & delicious vegetarian dinner. We tweaked it adding ground turkey & ditalini pasta for a heartier winter-time version. Makes abundant 6 servings

Easy Ingredients:

• 1 cup dried porcini

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

• 3 cups hot water

• 1 cup or bunch fresh kale, washed stemmed & shredded, Swiss chard fine too

• 1-pound ground turkey, ground, chicken or pork fine too

• 1-14 ounce can plain, unflavored, unseasoned diced tomatoes, plus juice

• ½ cup fresh cherry tomatoes sliced

• 8-ounce dried white or cannellini beans, sorted & soaked overnight. Or 1-14 ounce can, cannellini beans drained. Drained & rinsed, no salt canned chickpeas fine too

• 8-ounce dried pasta; ditalini, macaroni or tubetti cook better in a heftier soup instead of a light broth

• 4 cups organic vegetable broth or stock

• 1 ½ cups diced yellow onion

• 2-3 fresh carrots, scrubbed, sliced

• 2 gloves fresh garlic, minced

• 2 sprigs fresh rosemary, dried fine too

• 1 teaspoon fresh cracked pepper, or more as needed

• 1 teaspoon sea salt, or more as needed

• 3 tablespoons freshly grated Parmesan cheese, hard goat or other hard cheese fine too

Simple Directions:

1. Soak porcini mushrooms in very hot water 30-45 minutes. Remove with a slotted spoon, set aside the soaking water. Rinse mushrooms in cool water to remove any grit. Pat dry with clean dish or paper towel.

2. Strain mushroom soaking liquid through a cheese cloth or paper towel lined sieve or with a fine mesh strainer into a bowl, set aside.

3. In a Dutch oven or stock pot, melt olive oil over medium heat, when hot, add onion, cook so it starts to soften.

4. Add carrots, garlic, mushrooms cover pot & cook over medium-low heat 10-15 minutes, stirring often as liquid dissipates, veggies soften, onions & garlic become translucent but not brown.

5. Add ground meat, cook uncovered, stirring often, scraping bottom until meat & veggies are evenly browned.

6. Add both fresh & canned tomatoes, beans, kale, reserved mushroom liquid to pot, generously salt & pepper, bring to a boil uncovered.

7. Reduce heat, add vegetable broth, cover with lid askew, simmer slowly over a gentle, low heat 30-45 minutes.

8. Bring cold water in a large pot to a boil, add pasta stirring occasionally until 3 minutes prior to cooking instructions so pasta not fully cooked, very al dente.

9. Drain pasta well, add to soup, taste & season with additional salt & pepper if needed.

10. Drizzle extra-virgin olive oil, sprinkle Parmesan cheese shavings as desired serve & enjoy hot with Villa Graziella wine made made with organic grapes.

Inspirational Recipe found at River cottage Veg -Hugh Faernley-Whittingstall, Ten Speed press, 2011.

Cooking Begins-Carla Lalli Music, Published By Clarkson Potter, March 2019

Soup suggestions:

Use seasonal winter vegetables for optimal flavor and good value

Take the time to slowly cook or sauté vegetables-carrots, celery, garlic, onions over medium heat. Finely chopped aromatic veggies slowly “sweat” releasing liquid while gaining rich flavors. Also known as soffritto (under fried or fried slowly in Italian) or mirepoix (named for the French diplomat and Duke de Mirepoix).

Add fresh herbs towards the end of the cooking time to retain aroma & flavors

Soup too salty? Add a thin sliced potato to absorb salt, slowly simmer for 10-15 minutes, remove slices before serving

Don’t take a short cut and cook pasta in soup, it absorbs liquid resulting in a gummy like texture

For fully blended flavors, prepare soup 1 day prior, make smaller portions & refrigerate for next day lunch or freeze for a quick dinner later in the week

Balsamic Vinegar Roasted Pears with Goat Cheese & Cracked Black Pepper

Looking for an easy & nutritious holiday dessert? Winter pears, balsamic vinegar & fresh cracked black pepper. Legendary GOURMET magazine Editor in Chief, author & journalist Ruth Reichl inspired us to try this recipe. Sweet & tangy vinegar notes contrast deliciously with the cheese & pears. Makes 8 servings.

Simple Ingredients:

• 5- 6 Tablespoons Villa Graziella Organic balsamic vinegar Silver label

• 2 Tablespoons Villa Graziella Organic extra virgin olive oil

• 2 Tablespoons unsalted butter

• 4 fresh Bosc pears, washed, dried, halved lengthwise and cored

• ½ pound fresh goat cheese-crumbled or cut into ¼ inch pieces

• 1/3 cup honey

• Freshly cracked black pepper

Easy Directions:

1. Arrange rack to middle shelf & preheat oven to 400˚F

2. Combine olive oil & butter in a 9 x13 square backing dish, melt in oven for 2 minutes, evenly spread butter & oil combination.

3. Arrange pears cut side down in a single layer on baking dish, roast 30-35 minutes

4. Drizzle balsamic vinegar over pears, return to oven, roast for 7-10 minutes

5. Transfer pears to serving dish, cut side up.

6. Spoon balsamic juices from baking dish over pears.

7. Arrange cheese on and around pears.

8. Drizzle honey over cheese and pears.

9. Grind fresh black pepper pears and cheese.

10. Serve and enjoy!

Helpful hint: Swap out the goat cheese with vanilla bean ice cream.

For extra crunch & texture add finely chopped pecans or walnuts, crumbled biscotto or cookie on top of each serving.

Inspirational recipe found here…
https://food52.com/recipes/14374-roasted-pears-in-balsamic-vinegar-with-goat-cheese-and-black-pepper

*A delicious recipe and photo created by @lissa_tadic

Balsamic- Glazed Salmon

Ingredients:

Glaze: 

3/4 cup Villa Graziella Organic Condimento Balsamico Bianco

2 tablespoons maple syrup

1 tablespoon Dijon mustard

1 clove garlic, peeled and smashed or chopped

Salmon:

Four 6-ounce center-cut salmon fillets, skinned

2 tablespoons Villa Graziella Organic Olive Oil

Kosher salt and freshly ground pepper

Vegetables:

2 tablespoons Villa Graziella Organic Olive Oil

1 large or 2 small shallots, thinly sliced

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

2 cloves garlic, peeled and smashed or chopped

2 1/2 cups frozen shelled edamame (12 ounces), thawed

2 cups sugar snap peas (6 ounces), halved

Directions:

1. For the glaze: In a small saucepan, bring the Villa Graziella Organic Condimento Balsamic Bianco, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.

2. For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the Villa Graziella Organic Olive Oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.

3. For the vegetables: In a medium skillet, heat the Villa Graziella Organic Olive Oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.

4. Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

5. ENJOY!

*Inspiration recipe found on food network at:

https://www.foodnetwork.com/recipes/giada-de-laurentiis/balsamic-glazed-salmon-recipe-2125631

*A delicious recipe and photo created by @thesaltedfourk

Italian Wedding Soup

Simple Ingredients:

1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
2 tbsp Villa Graziella Organic Olive Oil
salt + pepper
2 cloves of garlic, minced
1 tsp dried oregano
1 tsp dried basil
6 cups chicken broth
1 cup orzo
2 bags of turkey meatballs, thawed (found in the freezer section)
4 cups spinach
grated Parmesan cheese

Simple Directions:
1. Heat tbsp of oil in a large pot. Add onion, carrots, & celery. Sprinkle with salt & pepper. Sauté for 3-4 minutes.
2. Add garlic, oregano & basil. Sauté for 1 minute.
3. Add chicken broth & bring to a boil.
4. Add orzo & cook for 8-9 minutes. Just until orzo is tender.
5. Reduce heat to medium-low. Add meatballs. Let simmer for 5 minutes.
6. Add spinach. Let it wilt down for 2-3 minutes.
7. Ladle soup into a bowl & top with grated Parmesan cheese & a drizzle of Villa Graziella Organic Olive Oil. Enjoy!

*A delicious recipe and photo created by @thesaltedfourk

Avocado Toast

1. Toast your favorite type of bread (sourdough for me!).

2. Smear 1/4 of an avocado over the toasted bread.

3. Freshly grind salt over the avocado.

4. Top with arugula & diced tomatoes.

5. Finish off the toast with a drizzle of Villa Graziella Gold Label Balsamic.

6. Enjoy!

Dec. 8th is National Brownie Day! Who doesn’t love Brownies?  According to U.S. History Scene, wealthy English enjoyed baked dark chocolate bars in the mid. 19th century. The confection was introduced to the U.S. in 1893 at The Columbian Exposition in Chicago where the wealthy society matron Bertha Potter Palmer requested her pastry chef at the Palmer House Hotel to create a dessert for the boxed lunch society ladies could eat while visiting the Columbian Exposition.  The buttery rich, fudge like treat became known as the Palmer House  Brownie. To celebrate the day, we’re using Villa Graziella Organic, extra virgin olive oil in a recipe we adapted adding more espresso to sea salt & fresh raspberries. The contrasting flavors add rich layers to this much loved, delicious dessert. 

16 servings

Easy Ingredients

• ¼ cup Villa Graziella Organic Extra Virgin Olive Oil, + 1 table spoon to grease pan

• 8 ounces bittersweet chocolate (chips or finely chopped)

• ¾ cup Sugar In The Raw or granulated sugar

• 2 large eggs room temperature

• 1 teaspoon pure vanilla extract

• ¼ cup all-purpose flour

• 2 teaspoons espresso powder or unsweetened cocoa

• 1/4 teaspoon baking powder

• 1/4 teaspoon fine sea salt

• 1 cup fresh raspberries rinsed & dried

• 1/2 cup coarsely chopped pecans (optional

• Sea salt for finishing

Simple Directions

1. Place rack in the upper third of the oven and preheat the oven to 350 degrees F.

2. Grease 8x8 inch baking pan with 1 table spoon of Villa Graziella Organic, extra virgin olive oil.

3. In a medium sauce pan warm the olive oil & bittersweet chocolate together over low heat, stirring until the chocolate is completely melted & smooth.

4. Remove from the heat, stir in the sugar. Beat the eggs in one at a time. Add the vanilla & beat until sugar is dissolved and mixture is smooth and glossy.

5. Add the flour, espresso powder, baking powder & salt, whisk until the batter becomes smooth & shiny.

6. Scrape the batter into the prepared brownie pan, add raspberries, pecans & sprinkle a bit of sea salt.

7. Bake for approximately 30-45 minutes, or until cooked thoroughly. Consistency shouldbe soft & chewy not gooey.

8. Remove from the oven, sprinkle lightly with sea salt .

9. Cool for 30 minutes before slicing.

10. Serve & enjoy! Cover securely to prevent from drying out.

Sources:
http://www.the wanderingfig.com/chocolate-olive oil-brownies
http://ushistoryscene.com/article/brownie

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!

Winter is approaching December 21st, why not celebrate with  sangria! We improvised with on hand ingredients to make a winter sangria. Using artisan crafted Villa Graziella Toscano Rosato rosé wine with berry rich Sangiovese & fragrant Montepulciano organic grapes. Fresh oranges, chilled pineapple juice & mango nectar. Perfect for Sunday brunch or a pre-dinner libation. Makes 6 abundant servings. 

Easy Ingredients

• 1 750 ML (25.36 Oz) bottle of Villa Graziella Toscano Rosato

• 2 freshly squeezed oranges + 1 orange thinly seeded & thinly sliced

• 4 – 6-ounce cans pineapple juice not from concentrate

• 2-11-ounce cans of guava or mango nectar

Simple Directions

1. Wash oranges, juice 2 oranges removing the seeds, set aside

2. Wash remaining orange slice thin, removing the seeds, set aside

3. In a large pitcher stir together Toscano Rosato rosé wine & orange juice

4. Add pineapple juice & mango nectar

5. Stir briskly

6. Refrigerate two hours to overnight, allowing sangria to absorb the fruit flavors & citrus aromas

7. Serve in frosted glasses over ice (optional)

8. Or add individual orange slices to each glass

9. Enjoy with your favorite brunch items or evening appetizers

10. Refrigerate covered for 2 days

As we experience increasingly irregular weather & climate instability, this impacts agriculture and our food supply, Regenerative Agriculture-RA or farming is getting more attention.

What exactly is it? Why is it important?

According to Terra Genesis International, Regenerative Agriculture is defined as farming principles & practices that increase biodiversity, enrich soils, improve watershed and enhance the ecosystem. Regenerative farming assists in countering the effects of climate change to maintain the health of agriculture.

Part of R.A.’s goal is to protect soil. A precious and finite resource, soil is the earth’s largest water filter. Soil contains more carbon than above ground plant and vegetables and regulates carbon dioxide discharge in our atmosphere. R.A. management strives to keep carbon stored in the soil as Soil Organic Carbon-SOC. Acting as buffer against harmful substances, SOC improves nutrition, builds hardiness and promotes fertility in soil.

As a 22-year organic certified farmer and wine maker, Luca Nesi not only farms without chemicals or pesticides, his work includes building a nutrient rich, resilient, robust soil structure. After the fall harvest, Luca creates an ideal home for soil life by “feeding” it with compost and cover cropping via manure and minerals from natural sources such as artichokes, beet root, broad bean, clover, horse radish, lentils, ryegrass & sweet pea seeds. Broken down and absorbed by organisms this fosters carbon rich, hearty soil.

Measured surface raking aerates to ensure moisture is absorbed and soil can breathe. By trapping carbon in the dirt, soil is vigorous with deep root systems nourished and protected from diseases and pests. R.A. focus is on healthy soil life and biology to produces phytonutrient rich crops.

Resulting in clean, healthy, better tasting grapes and olives benefitting us and our environment.

*Delicious recipe & photo prepared by @livewellbytraci

Simple Ingredients⁣⁣:
5 cups of sweet potato, peeled & chopped into 1 inch pieces (about 4 smaller size sweet potatoes)⁣⁣
1 tbsp. Villa Graziella Organic Extra Virgin Olive Oil ⁣⁣
1 tbsp. pure maple syrup ⁣⁣
1 tsp. cinnamon⁣⁣
1 tbsp. honey⁣
1/2 cup brown sugar⁣, packed ⁣
1 1/4 cup pecans, halved or lightly chopped⁣⁣
⁣⁣
Simple Directions:⁣⁣
1. Spray a 9x13 baking dish with nonstick spray, set aside. Preheat the oven to 400 degrees.⁣⁣
2. Add potatoes, olive oil, maple syrup & cinnamon to a large bowl & stir until evenly coated.⁣⁣
3. Transfer sweet potatoes to the baking dish.⁣⁣
4. Drizzle honey evenly over the top. ⁣
5. Next, evenly sprinkle brown sugar then do the same with the pecans. ⁣⁣
6. Bake uncovered for about 30-35 minutes. You want the sweet potatoes to be soft enough for a fork to go through it easily. Give it a good stir. & serve hot! ⁣⁣
⁣⁣
✨ Buy sweet potatoes that are skinnier. They are much easier to cut than the thick ones. ⁣⁣
⁣⁣
✨ Do not layer the sweet potatoes on top of each other. It will cause them to be soggy & stuck together. If you’re making for a larger crowd or doubling the recipe - use 2 pans.