Last Saturday evening, in a televised address to the nation the Italian Prime Minister Giuseppe Conte asked the 60 million citizens to stay home and not go out. To contain the catastrophe all non-essential activity was halted, a law not mandated since World War II.   

For most Italian citizens, these restrictive measures are extremely difficult and can be isolating. For a culture that thrives on camaraderie and interacting with others (daily coffee at the neighborhood bar, mingling in the piazza, Sunday lunch with family) the forced physical distance is severe, even draconian. Solitude is replacing what used to be hugs and kisses with family and friends.     

Upon canceling our Chicago area wine demo’s, tastings, and events we were immediately asked, “What’s going on in Italy?” and “How are Luca, his family and colleagues doing”? We are touched by the heartfelt concern from friends, clients, business partners, and neighbors. Thank you for reaching out. We so appreciate it!

Renata, Luca & Babbo Ferruccio Nesi

Fortunately, Luca reassured us they are healthy and safe. Montespertoli is located in the Chianti Colli Fiorentini area, 15 miles west of Florence. It is far enough away from any major city that it is usually a calm oasis. However, their feelings of fear alternate with those of hope, as olive oil and wine are certainly not necessities and there are other priorities right now.

Yet Luca and his colleagues carry on each day with purpose in the olive groves and vineyard.  Working at a distance from one another, in separate areas, they diligently prepare the soil and prune plants as they “wake up” from their winter nap before the essential spring rains are expected to arrive later this week.

Their motivation to continue each day despite the daily uncertainty is inspiring.  As 12th generation farmers their olive grove and vineyard were planted many years ago and have survived two world wars, drought, and more recently the affects of climate change. Through it all they repeat the commonly used Italian phrase “Andra’ Tutto Bene” which translates to “Everything Will Be Fine,” knowing they will overcome this difficult period and emerge stronger as a country.    

The phrase reminds us of an ever-resilient people, encourages us to do the same.  Grazie! Thank you for your continued support. Stay safe & sanitize!

A passion for cooking started at a young age for Cecelia Hamilton, her mother Muriel shared the time-honored Southern tradition of preparing delicious food made with love for family and friends. Today, Chicago based Chef Cecelia carries on her Southern culinary heritage through her business Heartfelt Catering.

Her mission: to create fresh, simple, and soulful food. All dishes whether gluten free, vegan, or vegetarian are made from scratch with fresh, natural, quality ingredients. Chef Hamilton recently shared her recipes for Stuffed Acorn Squash, vegetarian and with turkey for a delicious and nutritious weeknight dinner, tasty next day lunch!

Acorn Squash – 4 servings

Easy Ingredients:

• 2 medium size fresh acorn squash, approximately 1# each

• 2 tablespoons Villa Graziella Organic extra virgin olive oil + extra for drizzling

Simple Directions:

1. Preheat oven to 350˚F

2. Wash acorn squash

3. Cut in half and remove seeds

4. Cut a small portion of bottom squash to sit level on a plate

5. Add acorn squash to a parchment lined sheet pan, cut side down

6. Lightly rub outer skin w/ olive oil

7. Roast in oven for approx. 15-25 minutes, until tender with a fork’s touch

8. Remove from oven, stuff and return to oven for approx. 5-7 minutes

Vegetarian Wild Rice Stuffing

Simple ingredients:

• 1/2 cup wild rice

• 1/2 cup black lentils

• 2 garlic cloves crushed

• 1/4 cup diced celery

• 1 tablespoon fresh sage chopped

• 3 tablespoons extra virgin olive oil

• 2 cups water or vegetable broth (cooking liquid for rice & lentils)

• 2 tablespoons toasted walnuts

• 2 tablespoons raisins hydrated

• 2 tablespoon dried cranberries hydrated

• Pinch of sea salt

Easy Directions:

1. In heated pot, add 3 tablespoons olive oil, add diced celery, chopped sage

2. Cook until sage is fragrant

3. Add wild rice, lentils and coat in the sage celery mixture

4. Add cooking liquid, let it come to soft boil

5. Reduce heat and cover, cook for approx. 45 minutes until moisture is absorbed and rice tender

6. Let stand covered, for 10 minutes and separate with a fork

7. Remove from stove and place in a bowl

8. Add toasted walnuts, raisins and dried cranberries, gently toss

9. Add 3/4 cup of filling to squash half, create a mound in the center, return to oven, bake approx.

5-8 minutes at 350˚F

10. Serve and enjoy

Tip: For added flavor, add blanched chopped kale to squash. Finish with roasted red pepper coulis, top with arugula micro greens

Sage Turkey Stuffing-4 halves of medium stuffed acorn squash

Simple Ingredients:

• 1/4 cup minced sage

• 1/4 cup minced garlic

• 1 red delicious apple, peeled and diced

• 2 tablespoons Villa Graziella Organic oil

• 1-1/2 tablespoons Kosher salt

• 1/2 tablespoon ground black pepper

• 20 ounces organic ground turkey

Easy Directions:

1. Crumble ground turkey in large mixing bowl

2. In heated skillet warm 2 tablespoons olive oil

3. Add sage, garlic & apples to soften on low-medium heat, do not want to scorch garlic

4. Add sage, garlic, apples to ground turkey, salt and black pepper, mix thoroughly with a spoon or gloved hands. (I prefer using my gloved hands to feel the process)

5. To test seasoning, cook a small portion of the seasoned turkey in the skillet

6. Adjust as needed

7. Brown the sage turkey mixture, set aside

8. When ready to fill your acorn squash, add about 3/4 cups filling to squash, creating high mound in the center

9. Return to 350˚F degree oven, cook approx. 5-8 minutes

10. Serve and enjoy!

https://www.heartfeltcatering.com/about

At Villa Graziella Organic our team tries & taste every recipe we feature. While we love to share our family recipes & those 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 in your kitchen, feel free to tweak them & please tell us what we think. We welcome your comments & feedback.  

Grazie!

Wondering what to make for tonight’s dinner? How about skillet chicken with lemon tahini sauce and fresh green beans? Protein packed Tahini paste made from ground sesame seeds and used to make hummus, adds a creamy texture with earthy tanginess. Serve with orzo, quinoa or rice. Serves 4

Easy Ingredients:

• 8 organic skinless chicken breasts or skinless, boneless chicken thighs

• 2 tablespoons Villa Graziella Organic Extra Virgin Olio Nuovo Olive Oil

• 1 ¼ cups organic chicken broth

• 8oz. fresh or frozen green beans, trimmed

• ½ cup Tahini paste

• 1/4 cup lemon juice

• 4 shallots peeled & quartered, we used Spanish onions since we had no shallots on hand

• 1 tablespoon ground cumin

• 2 teaspoons paprika, we substituted with crushed red pepper flakes

• 2 teaspoons, fresh dried thyme, crushed

• ¼ teaspoon sea salt

• ½ teaspoon fresh cracked pepper

Simple Directions:

1. Season chicken with salt & pepper. Sprinkle cumin, thyme & paprika onto meat, rub in with fingers.

2. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high.

3. Add chicken & cook 5-7 minutes or until well-browned, turning once. Remove & transfer to a plate.

4. Return heat to medium. Add green beans, shallots, 1/2 teaspoon salt.

5. Cook 3 minutes or until shallots are browned & beans soften, stir occasionally.

6. Return chicken & juices to skillet. Add 1 cup broth. Bring to a boil, simmer, uncovered, 6-8 minutes or until chicken is done (170°F).

7. Using a slotted spoon, transfer chicken & vegetables to a plate.

8. Whisk tahini, remaining 1/4 cup broth, and the lemon juice into liquid in skillet. Season to taste with salt & pepper.

9. Return chicken & vegetables to skillet; heat through.

10. Sprinkle dish with lemon zest, enjoy with Villa Graziella Organic Bianco Toscano IGT.

Click here for inspiration recipe!

We’re celebrating National Chocolate week with a recipe from one of our FAVORITE people, Chef Rosa Hanslits of Nicole Taylor Pasta Shop & Back Room Eatery in Broad Ripple, Indianapolis. An easy to make dessert, try swapping butter with a olive oil. Healthy Dutch cocoa powder & honey for the glaze. We adapted the recipe for a delicious dark chocolate, luxurious cake! 8 to 10 slices. https://www.nicoletaylorspasta.com/

Easy Ingredients:

• 1/3 cup Villa Graziella Organic Extra Virgin Olive Oil, plus more for the pan

• 2 cups King Arthur™ Unbleached, All-Purpose Flour, plus more for dusting

• ¼ cup Dutch-process cocoa powder

• ¼ teaspoon sea salt

• 1/8 teaspoon baking soda

• ½ cup sugar in the raw

• 1 large egg plus 1 egg yolk

• ½ teaspoon vanilla extract

• ½ teaspoon finely grated lemon

• ½ teaspoon finely grated orange zest

Glaze:

• 4 oz. bittersweet chocolate, chopped

• 2 teaspoons honey, plus more for drizzling

• 2 teaspoons extra virgin olive oil

• ½ teaspoon finely grated orange zest

• Large pinch of sea salt

• ½ teaspoon coarse black pepper

Simple Directions:

1. Preheat oven to 350°F. Brush a round-pan or Bundt pan with olive oil and lightly dust with flour.

2. Whisk the cocoa powder and ¼ cup hot water in a small bowl, let cool & set aside.

3. Combine flour, salt, baking soda in a bowl.

4. Combine sugar, egg & egg yolk, vanilla & lemon zest, beat on medium high speed until pale & thick, approx. 1 minute.

5. Slowly drizzle in olive oil. Add the cocoa mixture & beat until combined.

6. Reduce the mixer speed to low, add the flour mixture & beat until just incorporated.

7. Bake for 30-35 minutes. Let cool in the pan on a rack.

8. Remove from pan and set aside.

9. Make the glaze-put the chocolate, honey, olive oil, salt in a pan, heat over a medium flame, stirring occasionally.

10. Drizzle glaze over cake, sprinkle sea salt, cracked pepper & orange peel, let cake thoroughly & enjoy!

At Villa Graziella Organic our team tries & taste every recipe we feature. While we love to share our family recipes & those 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 in your kitchen, feel free to tweak them & please tell us what we think. We welcome your comments & feedback.  

Grazie!

It’s been a tough week, how about some comfort food for a much-needed Feel Good Friday?

Our version of 3-tomato soup uses plenty of fresh, vitamin c packed, dicedand sun-dried tomatoes. Less cream and Villa Graziella Organic extra virgin olive oil and Silver balsamic vinegar for an easy, delicious and nutritious dinner. Serve with a grilled cheese sandwich and enjoy for Saturday lunch! Makes 6-8 servings.

Easy Ingredients:

• 2 tablespoons Villa Graziella Organic extra virgin olive oil + extra 2 tablespoons for drizzling

• 2 tablespoons Villa Graziella Organic Silver balsamic vinegar di Modena + 1 extra tablespoon for drizzling

• 3 cups organic chicken or vegetable broth

• ½ cup chopped sun-dried tomatoes

• 5.25 cups fresh, organic cherry tomatoes quartered or 3 (14-oz) cans organic diced tomatoes, undrained

• 1 8-oz can organic tomato sauce without meat or added ingredients

• ½ cup half & half or whipping cream

• 1 medium yellow onion, chopped

• 1 large celery stalk, chopped

• 2 fresh thyme sprigs

• 1/2 teaspoon fresh cracked pepper

• 1 teaspoon sea salt

Simple Directions:

1. Heat olive oil in a large saucepan or Dutch oven over medium heat

2. Add onion & celery; sauté 5-7 minutes or when onion is transparent, celery is tender

3. Add broth, sun-dried tomatoes, diced tomatoes, tomato sauce & thyme

4. Simmer over low heat, uncovered 20-45 minutes minutes

5. Discard the thyme sprigs

6. Transfer soup to a blender, or use an immersion blender in pan, puree until smooth

7. Return soup to saucepan, stir in half-and-half, balsamic vinegar, salt & pepper

8. Cook 15 minutes over low heat uncovered

9. Garnish with a drizzle of balsamic vinegar & olive oil

10. Serve & enjoy with Villa Graziella Organic Rosso Toscano IGT wine

*Freeze the remainder in an airtight glass container up to one month.

Found the inspirational recipe here…https://parade.com/628450/jonashton/cream-of-three-tomato-soup/

Mozzarella Stuffed Chicken Meatballs

Who doesn’t like the classic Italian-American comfort food of Spaghetti & Meatballs?

Known as “polpette” in Italy, the golf ball sized spheres are made with beef, chicken, fish or pork, served with no pasta or sauce. Immigrants arriving in the U.S. at the turn of the century improvised to prepare a balanced meal. Combining a protein-the least expensive cut of ground meat, starch-economical spaghetti and sauce from canned tomatoes. A slow cooker gently simmers the chicken meatballs for a healthy, nutritious & delicious dinner! Makes 4 servings.

Easy Ingredients:

Sauce:

• One 28 ounce can crushed, organic tomatoes

• 1/4 cup Villa Graziella Organic Rosso Toscano IGT

• 1/2 medium yellow onion, grated

• 3 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil

• 2 tablespoons organic tomato paste

• 2 fresh garlic cloves, minced

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon sea salt

• 1/2 teaspoon fresh cracked pepper

Meatballs:

• 1-pound organic ground chicken or turkey

• 8 ounces fresh mozzarella, cut into 1/2-inch cubes

• 16 ounces spaghetti

• 1 large room temperature egg, lightly beaten

• 1/2 cup freshly grated Parmesan or Romano cheese

• 1/2 cup panko breadcrumbs. Unseasoned breadcrumbs fine

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1/2 teaspoon sea salt

• 1/2 teaspoon fresh cracked pepper

Simple Directions:

1. Stir the tomatoes, wine, onion, olive oil, tomato paste, garlic, basil, oregano, salt & pepper in a bowl, add the mixture to a six-quart slow cooker.

2. In another medium bowl, mix the ground chicken, egg, cheese, breadcrumbs, basil, oregano, garlic powder, salt & pepper. Careful not to over mix.

3. Scoop 1 tablespoon of the meat mixture, make a disk and place a mozzarella piece in the center, wrap the meat around the cheese, rolling it to form a small ball.

4. Repeat the process with the remaining meat and cheese.

5. Arrange meatballs in the slow cooker.

6. Cover and cook on high for 3 hours or low for 6 hours.

7. Cook spaghetti according package directions.

8. Reserve ¼ cup of the cooking water, place in a serving bowl.

9. Drain spaghetti, place in serving bowl with cooking water, add sauce & meatballs to coat.

10. Serve and enjoy with Villa Graziella Organic wine.

Helpful hint: Pasta water contains salt & starch, when combined with hot oil, sauce or meat proteins, it emulsifies resulting in a smoother sauce.

Inspirational recipe found at…https://www.brit.co/3-step-slow-cooker-mozzarella-chicken-meatballs

A Mindful Approach To Enjoying Your Wine All Year Round

Villa Graziella Organic 2018 Rosato Toscano IGT

Some people welcome the new year or a brand-new decade as an opportunity to make a fresh start and reset for a healthier life. In early 2018 we wrote about Dry January, Dryathlon, or as some call it, Dry-Detox. It goes by many names, but the idea is to start the year with a clean slate and abstain from alcohol for one month. The motivation for participating in Dry January, Dry July, or Sober October differs, but January is a popular month to practice this tradition. Many people choose to abstain in January after overindulging in food and drink during the holidays that occur November through December. A break from indulging  is a welcome respite where one can cleanse the body and save money.

The practice of abstaining from alcohol started in the U.K. and is heavily promoted by the country’s public health system. In the U.S. there is a growing movement of one-month alcohol fasting by mild and moderate drinkers alike. Fasters report improved sleep, weight loss and a greater awareness of food and drinking habits. Some fasters do not complete a consecutive month without drinking, but find they drink and eat less in the six months that follow. 

I should note the cultural difference between the U.S. and Italy. Instead of abstaining from alcohol for a month, Italians enjoy their alcohol (mainly wine) daily with food, but they do so mindfully and in moderation. Seasonal eating is an integral part of Italian culture, where food is clearly the protagonist, and alcohol and wine are supporting cast members. A practical approach is to decide on the dish first, and then choose the appropriate beverage depending on what tastes pair well together. Being able to enjoy a meal with mindfully paired food and wine all year round is one of life’s greatest pleasures.

In the U.K. journalists report Dry January affects the business of bars, restaurants, breweries, and pubs. Reports show during January traffic takes a deep dive. To deal with the sharp sales slump, bars and restaurants introduced a “Tryanuary” promotion inviting customers to try a mocktail, soft drink, or new beer as well as food specials.      

Do you participate in dry-month abstinence? What’s your strategy and how are the results? Feel free to share with us. We love hearing from you!

May this year be a healthy one, with delicious food paired with great wine.

-Consuelo

Tariff Talk

We’ve been asked about the tariffs affecting our organic certified balsamic vinegar, olive oil & wine. Italy, the leading global exporter of wine into the U.S. was exempt from last fall’s proposed wine & olive oil tariffs. Fortunately, it appears the 100% tariff may be on hold until the end of 2020, an election year where agreements and deals are more valuable than trade wars. This is encouraging not just to those of us who produce and import wine but also for our retail, bar, and restaurant partners.

 Chef Spotlight: Introducing Chef Cecelia Hamilton

Chef Cecelia Hamilton

The passion  for cooking started at a young age for Cecelia Hamilton, where her mother Muriel shared the time-honored Southern tradition of preparing delicious food made with love for family and friends. Today, Chicago based Chef Cecelia carries on her Southern culinary legacy through her business Heartfelt Catering. Her mission is to create fresh, simple, and soulful food. All dishes whether gluten free, vegan, or vegetarian are made from scratch with fresh, natural, quality ingredients.

We recently enjoyed a wonderfully festive holiday meal lovingly prepared by Chef Cecelia Hamilton & Heartfelt Catering. One of the courses was a Warm Arugula Salad prepared with our Olio Nuovo Extra Virgin Olive Oil and Condimento Bianco -White Balsamic Vinegar. Fresh and delicious, we asked Chef Cecelia to share her recipe.

photo @sarahbaniak

Heartfelt Catering LLC-1640 W Hubbard Street, Suite G, Chicago, IL 60622

(312) 285-2681 orders@heartfeltcatering.com   www.heartfeltcatering.com 

THANK YOU, GRAZIE MILLE for helping us help others! 

Paying it forward to support community groups and organizations dedicated to assisting others is important to us and a win for all! A few organizations you helped us support in 2019:

Sources: National Restaurant News, Vine Pair, The Chicago Tribune, The Wall Street Journal, The Washington Post

photo @sarahbaniak

Warm Arugula Salad 

Yields: 2 servings

Equipment needed

• Chef’s knife

• Stainless mixing bowl

• Skillet

• Whisk

Ingredients

• 2 cups baby arugula lettuce

• 2 tablespoons raw pumpkin seeds

• 1 tablespoon olive oil

• 1/2 small red onion cut into wedges with stem on

• 4 dry figs sliced

• 2 sprigs of thyme, leaves removed

• 2 tablespoons crumbled goat cheese

• 1/4 cup white balsamic vinegar

• zest and juice from one orange

• 3 tablespoons olive oil

Method of Preparation

• Wash and spin dry baby arugula and set aside in medium mixing bowl

• Toast pumpkin seeds in low heat skillet, turning occasionally to prevent burning

• Remove seeds from skillet and add 1 tablespoon olive oil

• Add red onion wedges to oiled skillet to caramelize. You may need to drizzle a little more oil to skillet. When caramelized on both sides, remove onions

• Add sliced figs and thyme leaves to skillet, cooking figs until browned

• Add white balsamic vinegar to skillet with figs and thyme, deglazing the skillet. You’ll need to scrape the bottom, turn to low heat. Then add zest and juice from one orange

• While the dressing is heating, arrange your onion wedges on salad plate

• In mixing bowl with arugula, add half of the pumpkin seeds and sliced figs

• Toss the warm dressing over the greens, arrange on salad plate with onion wedges

• Divide the remaining pumpkin seeds, prosciutto and sliced figs among the two salad plates, and top with goat cheese

Note: This recipe was adapted from a Jamie Oliver recipe. Chef used pumpkin seeds, dried figs, goat cheese and white balsamic vinegar. If you eat pork, you can add 1/2 cup prosciutto, crisping it after toasting the pumpkin seeds

Slow-Cooker Pulled Pork

January is Slow-Cooker month, we tweaked a recipe with less sugar, adding our new 2019 harvest olive oil and Condimento Balsamico Bianco-white balsamic vinegar. Perfect for this Sunday’s Big Game, we served it with fresh coleslaw for a delicious & nutritious halftime snack. Serves 4-6

Easy Ingredients:

• 3-4 pounds fresh boneless pork shoulder, trimmed of excess fat

• 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil

• 1 cup Villa Graziella Organic white balsamic vinegar, plus to taste

• 1 tablespoon light brown sugar

• 3 tablespoons tomato paste

• 1 teaspoon mustard powder

• 1/2 teaspoon ground cumin

• 2 teaspoons sea salt, plus to taste

• 1 teaspoon fresh cracked pepper, plus to taste

Simple Directions:

1. Mix ½ tablespoon brown sugar, mustard powder, sea salt and pepper in a bowl, rub spice mixture over all sides of the pork

2. Heat olive oil in a large skillet or Dutch oven, add pork and cook over medium heat, turning on all sides until evenly browned, approx. 5 minutes

3. Remove pork, transfer onto a plate and set aside

4. Add white balsamic vinegar to skillet, whisk together with pan drippings, transfer the liquid to a slow cooker

5. Add tomato paste, 1 cup of water and ½ tablespoon brown sugar to slow cooker, stir to combine, then add the pork

6. Cover and cook on low for 8 hours

7. Remove pork, transfer to a cutting board and set aside

8. Strain the liquid into a saucepan, bring to a gentle boil, simmer until reduced by half the amount, approx.10-15 minutes

9. Shred the pork and mix in a bowl with 1 cup of the liquid reduction, add salt, pepper and white balsamic vinegar to taste

10. Serve hot and enjoy on toasted buns with coleslaw

Helpful hint: For a robust version serve with your favorite barbeque sauce, sharp cheddar cheese and a side of potato salad. Makes an easy lunch or next day dinner.

Inspirational recipe found here…

https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-pulled-pork-sandwiches-recipe

Roasted Broccoli with Balsamic Vinegar

Power packed with antioxidants, fiber, minerals, nutrients & vitamins, broccoli originated in the eastern Mediterranean region. A favorite plant of the ancient Romans, they cultivated it for its versatility in preparation: steam, sauté, blanche, boil, roast, grill or raw dipped in olive oil. The miniature tree made its way to the U.S. in the 1700’s.

A winter favorite, we tweaked a recipe by roasting florets in extra virgin olive oil and our kitchen “go to” IGP quality, balsamic vinegar. By roasting the cruciferous vegetable together with our vinegar, strong pungent flavors turn subtly sweet & smoky. Finish with a dusting of parmesan cheese, it makes a nutritious, delicious side dish. Approx. 4 servings.

Easy Ingredients:

• 1 pound of fresh broccoli

• 3 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra to taste

• 3 tablespoons Villa Graziella Organic Silver Label Balsamic Vinegar

• ½ cup freshly grated Parmesan cheese

• 1 teaspoon fresh cracked black pepper

• 1 teaspoon coarse sea salt + extra to taste

Simple Directions:

1. Preheat oven to 425°F (218°C), move rack to center position

2. Wash broccoli florets and stalks in warm water, dry with a clean dish or paper towel, cut florets into bite-sized pieces, set stalks aside

3. Line a baking dish or cookie sheet with parchment paper, brush with 1 tablespoon olive oil

4. Spread florets on the baking dish, add 2 tablespoons of oil and mix, coating each floret

5. Drizzle florets with 2 tablespoons of vinegar, salt & pepper, toss thoroughly so ingredients and spices evenly coat florets

6. Bake for 5 minutes, remove dish from oven and turn florets over, bake for 5 additional minutes

7. Dust Parmesan cheese over florets, return to the oven for 3 minutes or until the edges of florets are golden brown

8. Remove from oven, drizzle 1 tablespoon of vinegar on florets, gently toss

9. Season to taste with pepper & sea salt

10. Serve hot & enjoy

Helpful Hints:

When choosing broccoli, choose a firm bunch with a tight crown and stems, make sure it is dark green throughout with no yellow or black spotting,

Loaded with fiber & nutrients, broccoli stalks can be eaten! Peel the tough outer layer of each stalk and shred in a salad, slaw or veggie stir fry.

Inspirational recipe found here…https://usebalsamicvinegar.com/parmesan-roasted-broccoli/