Summer is not here yet, but you still want to grill? Celebrate National Shrimp with easy grilled shrimp! We skipped the butter and used healthy Villa Graziella Organic Extra Virgin Olive Oil, lemon & fresh parsley for flavorful skewers. Serve with spring veggies or orzo. Enjoy for lunch the next day in a salad. Serves 2 to 4.

Easy Ingredients:

• 1 ½ pounds fresh, medium sized, deveined shrimp

• ¼ cup Villa Graziella Organic Extra Virgin Olive Oil

• ¼ cup fresh lemon juice

• 3 tablespoons fresh parsley finely chopped

• 1 tablespoon fresh minced garlic

• 1/2 teaspoon fresh ground black pepper

• 1/4 teaspoon sea salt

*Add your choice of fresh herbs; basil, marjoram, sage, rosemary, oregano or thyme

Simple Directions:

1. Soak wooden bamboo skewers in cold water

2. Peel shrimp & refrigerate

3. In a large bowl, mix olive oil, lemon juice, parsley, minced garlic, salt & pepper

4. Add shrimp to the bowl, toss to coat, cover, or place in a zip lock bag, seal and marinate in the refrigerator for 30 minutes

5. Preheat grill to 160°F

6. Thread shrimp onto skewers, piercing once near the tail & once near the head.

7. Discard remaining marinade

8. Lightly oil grill grate.

9. Grill 2-3 minutes per side, or until opaque

10. Remove from the grill, let rest for 3 minutes, serve & enjoy with your favorite Villa Graziella Organic wine.

Helpful Hints:

· Marinate for no more than 30 minutes so the shrimp does not become 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.

Inspirational Recipe found at…https://www.allrecipes.com/recipe/12771/grilled-shrimp-scampi/

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie!

Emerging from the pandemic that kept Italy on lock down for nine weeks, May 4th marked limited re-opening. Citizens can finally venture outdoors and visit family with PPE and social distancing. Libraries, schools, and most businesses remain closed; the morning coffee at the neighborhood bar, meet ups in the piazza, and Sunday lunch to celebrate Mother’s Day at restaurants will have to wait.

For Italians being in close proximity with one another is in their genes. Now they must continue to keep social distancing and adjust to different ways of interacting, of working, and living.

Even with the pandemic Luca Nesi and family continue to carry on with great "forza" in the vineyard and olive grove.The organic certified farm is located in the Chianti Colli Fiorentini area of Montespertoli , 15 miles west of Florence and at a smaller risk of catching the virus.

While in the cellar, aging, blending trials, and raking continue.

The organic certified farm is busy planting, pruning, cane tying, and turning cover crops while practicing safe distancing.

Despite feelings of joy, relief and fear of the unknown, as part of the circle of new beginnings, this Spring brings hope and anticipation for brighter days to come.

Grazie! Thank you for the many messages of appreciation and concern for the Nesi family and our colleagues in Italy. 

Please stay safe, we look forward to seeing  you soon!

Consuelo

Still wondering what to serve for Mother’s Day? How about Tagliatelle? Cut noodle strips (tagliare-to cut in Italian) made from eggs & flour. Mushrooms harvested from a kit thanks to our colleagues at River Valley Farmer’s Table, together with Marcella Hazan’s recipe, more oil, less butter for a lusciously delicious 1st course to celebrate Mamma! Makes 6-7 ample servings.

Easy Ingredients:

• 1-pound fresh button or cremini mushrooms, Portabella, oyster or shitake fine too

• 1-½ pounds tagliatelle pasta, any flat egg noodle fine too

• 2 tablespoons Villa Graziella Organic extra virgin olive oil

• 1 tablespoon unsalted butter

• 2 tablespoon shallot or onion, chopped fine

• Sea salt, Kosher fine

• ¼ teaspoon freshly cracked pepper

• 1 tablespoon fresh parsley finely chopped, dry also ok

• 6 ounces cooked, unsmoked ham, cut in julienne strips (matchsticks) optional

To Toss Noodles:

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 6 tablespoons heavy whipping cream

• ½ cup freshly grated Parmigiano-Reggiano cheese + extra to taste

Simple Directions:

1. Slice off ends of the mushroom stems, quickly wash under cold water, pat thoroughly dry with a soft dish towel. Dice into 1/4-inch cubes and set aside

2. Heat oil & butter in a sauté pan or skillet large enough to hold mushrooms without overcrowding.

3. Add onion, turn heat to medium, cook until pale golden but not brown

4. Turn heat to high, add mushrooms stirring to coat, when mushrooms have absorbed butter & oil, reduce heat to low, add salt & pepper

5. As mushrooms release moisture, increase heat to a boil so liquid dissipates, stirring frequently, reduce heat to medium, add ham (optional), stirring to combine with mushrooms about 1 minute

6. Add cream, simmer until it reduces and thickens, taste and adjust with salt & pepper, turn off heat & set aside

7. Choose an enameled cast-iron pan or heat resistant serving ware large enough to hold pasta and sauce, turn on heat to low, add 1 tablespoon each of oil and butter for tossing pasta, once butter melts, add 6 tablespoons of cream and stir to combine, turn off heat

8. As noodles cook, turn mushroom sauce to low, drain pasta when done to very firm-al dente, as noodles will cook further.

9. Transfer noodles to serving pan containing the cream mixture, toss to thoroughly coat

10. Add mushroom sauce to serving pan with noodles, add ½ cup grated cheese, toss & turn off heat. Sprinkle with parsley, extra cheese, and spices to taste, serve & enjoy with Villa Graziella Organic red wine!

Helpful Hints:

-Compost mushroom ends or use in a homemade vegetable stock

-Choose a red wine with firm tannins & bright acidity to pair with rich cream & umami flavors

https://rvrvalley.com/rvr-store/diy-mushroom-growing-kit

Inspirational recipe found here…Essentials of Classic Italian Cooking-Marcella Hazan-Alfred A. Knopf

www.cliffordawright.com https://cook-coquus.com/

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie!

Run out of mealtime ideas? Look no further than your pantry for healthy ingredients to make an easy, nutritious soup. Flavorful ham broth or on hand stock is the base for a robust soup that is sure to satisfy. Add a panino or schiacciata for a delicious weeknight lunch or dinner. Serves 6-8.

Easy Ingredients:

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

• 2 cups (11 ounces) cooked, julienne cut (matchstick size strips) ham

• 6 cups organic, no salt, chicken, vegetable (or beef) broth*

• 4 -15 ounce cans, no salt added, drained and rinsed, organic cannellini (white Italian kidney) beans. Navy or Northern beans ok

• 1 large carrot skin on, thinly sliced

• 1 large onion, diced

• ½ cup celery finely chopped

• 4 fresh garlic gloves minced

• 2 bay leaves or 1 tablespoon fresh chopped thyme, dry ok

• 3 tablespoons, chopped fresh parsley, dry ok

• 1/2 teaspoon fresh cracked pepper

• 1 teaspoon sea or Kosher salt

Simple Directions:

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

2. Add carrot and celery; cook 5-7 minutes until soft and tender

3. Add onion, cook until translucent, not brown

4. Add garlic, sauté until fragrant about 1 minute, do not brown

5. Reduce heat to low, add julienned ham and cook for 2-4 minutes

6. Add stock, bay leaves or thyme, and parsley, stir to combine and slowly simmer to a boil

7. Over low heat, simmer uncovered for 30 minutes

8. Add beans, season with salt and pepper, simmer uncovered 45 minutes to 1 hour so flavors come together, taste and adjust with salt and pepper

9. Drizzle with olive oil

10. Serve & enjoy!

Helpful Hints

*Got a leftover ham bone from Sunday dinner? Simmer in a stock pot with enough water to cover the bone halfway, approx. 8 cups water. Bring to a boil, reduce heat to low, cover pot and simmer 1 hour. Discard the bone and replace chicken stock with ham broth

*Store covered in the refrigerator 4 days or freeze in an airtight glass container up to 1 month.

Inspirational recipe here…https://cafedelites.com/ham-bean-soup/

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie!

Ciabatta, Focaccia & Schiacciata got you confused?

A culinary staple, there are +300 types of bread in Italy and like winemaking, cooking methods & ingredients depend on the region. Ciabatta-slipper in Italian, is a long shoe shaped bread baked in the northwest as an alternative to a baguette. Ancient Ligurians baked their bread in a “focus”, Latin for open fireplace or hearth hence the word focaccia. Tuscans flatten their dough with their fingers making surface dimples and then drizzle with olive oil-Schiacciata-squashed in Italian. We shopped our pantry to make Schiacciata. Delicious as a snack, with salad or soup. 10-12 pieces.

Easy Ingredients:

• 1/2 cup Villa Graziella Organic extra virgin olive oil + extra to oil the bowl and drizzling

• 2 1/2 cups (315 grams) all-purpose, whole wheat flour, regular flour ok

• 1 cup warm water

• 2 garlic cloves, finely minced, or onions

• 2 1/4 teaspoons active dry yeast (1 packet)

• 1 tablespoon chopped fresh thyme; or 1 teaspoon dried

• 1 tablespoon chopped fresh rosemary; or 1 teaspoon dried

• 1/4 teaspoon honey

• 1/2 teaspoon fine sea salt, kosher ok

• 1/4 teaspoon fresh ground black pepper

• 6-8 cherry tomatoes, washed, dried and cut in half-optional

Simple Directions:

1. In a cold medium frying pan or skillet, add olive oil, garlic, thyme, rosemary, and pepper. Heat pan over low heat, cook, 5 to 10 minutes or until fragrant, stirring occasionally, garlic should turn golden not brown, remove from heat, set aside

2. In a large bowl, combine warm water, yeast & honey. Stir a few times and let sit for 5 minutes. Add 1 cup of the flour, 1/4 cup garlic/herb/olive oil mixture to bowl with yeast & honey. Stir 3 to 4 times until flour is moist. Set aside and let sit 5 more minutes.

3. Stir remaining 1 1/2 cups of flour and salt into the bowl. Combine dough and transfer to a floured board, knead 10 to 15 times until smooth.

4. Transfer dough to another large, lightly oiled bowl (with olive oil), cover with a warm, clean, damp dish towel, allow to rise for 1 hour. Dough will rise more easily in a warmer area of kitchen.

5. While dough rises, use 2 tablespoons of the garlic/herb/olive oil mixture a 9 x13 inch rimmed baking dish or sheet

6. Transfer dough from the bowl to the baking sheet pressing dough into the pan with fingers to create dimples or small wells.

7. Arrange tomatoes on top of dough, drizzle remaining 2 tablespoons of garlic/herb/olive oil mixture over the dough.

8. Set aside, allow dough to rise 20 minutes until it puffs slightly. As dough rises, preheat oven to 450˚F.

9. Bake 15-25 minutes, until golden, cool on wire rack. Drizzle with oil, salt to taste.

10. Serve & enjoy!

Inspirational recipe here… https://www.inspiredtaste.net/

Tried, Tasted & True!

We try & taste every recipe we feature. We love to share our family recipes, those of home cooks & chefs and we sometimes adjust them. We want you to have a healthy & delicious experience using our recipes. So, try them, tweak them and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic- We love seeing your creations and welcome your comments & feedback!

Grazie!

Love risotto but don’t have any Arborio or Carnaroli rice? We used the rice from our pantry for an easy weeknight dinner. In just one-pot, the rice’s starch dissolves and thickens with chicken broth & canned tomatoes for a creamy and delicious main or side dish. Makes 4 ample servings.

Easy Ingredients:

• 12 ounces cooked chicken or turkey sausage (not breakfast), cut into ¼-inch slices *Uncooked sausage ok too, cut into bite size pieces. Or remove from casing and break into crumbles

• 3 ½ tablespoons divided, Villa Graziella Organic extra virgin olive oil, + more to taste

• 1 cup instant, organic brown rice. Regular-non instant or white rice ok

• 1 cup low sodium, organic chicken broth

• 1 15-ounce can fire-roasted organic tomatoes, including juice

• 1 orange, 1 red or yellow bell pepper-cored, ½ inch diced. Approx. 1 cup each

• 1 small or ½ medium yellow onion 1/4 inch sliced, 1 cup. Spanish onion ok too

• 2 cloves fresh garlic finely chopped

• 1 teaspoon dried basil

• ½ teaspoon sea salt. Kosher fine too

• ¼ teaspoon freshly cracked pepper

• 1 pinch red pepper flakes

• 1 tablespoon fresh parsley finely chopped, dry also ok

Simple Directions:

1. Heat 1 tablespoon olive oil over medium high heat in a Dutch oven or large non-stick skillet with a tight-fitting cover, add meat cook thoroughly about 5-8 minutes

2. While meat is cooking, wash, core and dice peppers, and prep. onions

3. Remove cooked meat and set aside

4. Heat 1 tablespoons oil over medium high, add peppers, onions, salt & pepper

5. Sauté until onions become soft and golden, not brown, about 3 minutes

6. Lower heat to medium, add 1 1/2 tablespoons oil, rice, garlic and red pepper flakes, stir to coat the rice about 1 minute

7. Add chicken broth and tomatoes in their juices, mix thoroughly, increase heat to medium high, stir occasionally and bring to a boil

8. Cover, simmer on low heat until liquid reduces and rice is tender, approx. 15 minutes

9. Return meat to pot and stir rice to distribute evenly, cover and remove from heat. Let rest about 5 minutes, until most of remaining liquid is absorbed and rice is tender

10. Sprinkle with parsley, extra oil and spices to taste, serve & enjoy!

Helpful Hints

Cooking time for regular (not instant) is usually longer. Check package instructions white or brown rice cooking time also varies. If using instant white rice, add less broth, check so rice does not overcook and add more broth towards the end if rice is dry.

Avoid basmati, jasmine or long grain rice, as they do not enough have starch to become creamy.

Find the inspirational recipe here…https://www.wellplated.com/sausage-and-rice-casserole/

Tried, Tasted & True!

We try & taste every recipe we feature. We love to share our family recipes, those of home cooks & chefs and we sometimes adjust them. We want you to have a healthy & delicious experience using our recipes. So, try them, tweak them and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic- We love seeing your creations and welcome your comments & feedback!

Grazie!

Morgan’s banana bread is still your favorite recipe and so good you won't even know it's healthy! Whole wheat flour, naturally sweetened with honey and our olive oil instead of butter. This easy & nutritious recipe will satisfy your cravings without feeling guilty!

Easy Ingredients:

• 3 overripe brown bananas, peeled and mashed

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

• 3/4 cup honey

• 1 large room temperature egg, beaten

• 1 teaspoon vanilla extract

• 1 1/2 cups white whole wheat flour

• 1 teaspoon baking soda

• 1/8 teaspoon sea salt (Kosher fine too)

• 1/2 teaspoon ground cinnamon

• 1/2 cup coarsely chopped walnuts, optional

• 1/2 cp dark chocolate chips, optional

Simple Directions:

1. Preheat oven to 350˚F

2. Lightly oil 1 loaf pan with olive oil (cooking spray ok too)

3. In a medium bowl, whisk the wet ingredients until well combined

4. In a separate large bowl, sift the dry ingredients together

5. Add wet ingredients to dry ingredients, stir with a wooden spoon, until just combined. Do not over-mix.

6. Fold in walnuts and/or chocolate chips, if using.

7. Pour mixture into loaf pan

8. Bake 50-60 minutes, until a toothpick comes out clean

9. Allow to cool in loaf pan before slicing

10. Enjoy!

**Tip: If your bananas aren't quite brown yet, place them on a cookie sheet, pop them in the oven at 300˚F degrees. Keep a close on eye on them & take them out once brown.

Tried, Tasted & True!

Our team tries & tastes every recipe we feature. While we love to share our family recipes, those of talented home cooks & chefs, we sometimes adjust them. We want you to have a healthy & delicious experience using our recipes. So, try them, feel free to tweak them & please tell us about it. We welcome your comments & feedback!

Grazie!

clientservice@villagraziellaorganic.com

Our friends @ River Valley Farmer’s Table always have an array of fresh mushrooms on hand. Perfect for pasta, soups, risotto or stir fry, we chose a mixture of fresh cremini, shiitake & oyster mushrooms for Marcella Hazan’s sautéed mushrooms recipe. On hand pantry ingredients-olive oil, garlic, parsley, salt & pepper make an easy, delicious & nutritious side dish. 6 servings

Easy Ingredients:

• 1 1/2 pounds fresh, firm mushrooms

• ½ cup Villa Graziella Organic extra virgin olive oil + extra to taste

• 3 tablespoons fresh parsley finely chopped (dry ok too)

• 1 ½ teaspoons fresh garlic, finely chopped

• ¼ teaspoon sea salt (Kosher fine too)

• ¼ teaspoon freshly cracked pepper

Simple Directions:

1. Slice & discard woody end of the stems without detaching from the caps

2. Rinse mushrooms rapidly in cool running water, soaking not necessary

3. Pat dry with clean dish cloth or paper towel

4. Cut lengthwise into ¼ inch thick slices keeping stems & caps attached

5. Heat olive oil & garlic over medium high heat, in a pan large enough to hold mushrooms without over crowding

6. Stir garlic until it turns light golden but not brown

7. Add mushrooms, increase heat to high, stir gently to combine

8. Once mushrooms absorb oil, add salt & pepper, reduce heat to low

9. Toss mushrooms gently, they will lose their moisture quickly, increase heat to high again, reducing the juices while stirring frequently, about 4-5 minutes

10. Season to taste with spices, drizzled oil, add parsley, stir, serve & enjoy!

Helpful Hints:

Compost or use mushroom ends for broth with other veggie scraps (carrots, celery & onion)

If not eating immediately, cool to room temperature enjoy as a tasty antipasto with toasted or grilled bread

Find the inspirational recipe here…https://river-valley-farmers-table.square.site/

Essentials of Classic Italian Cooking-Marcella Hazan

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!

Not convinced about kale? A leafy green vegetable, kale is packed with beneficial antioxidants, zinc, vitamins C, E and beta-carotene. However, it is very fibrous and can be tough to chew. The answer lies in preparation, our colleague Sue massages her kale 3 minutes for her daily salad. We removed the bitter tasting stalks, used lemon, sea salt and olive oil to “marinate” the leaves, for a flavorful, tender and delicious salad.

4 ample servings.

Easy Ingredients:

• 1 large bunch of fresh kale, black, curly, dinosaur or Tuscan

• 3 tablespoons freshly juiced lemon

• ¼ teaspoon sea salt (Kosher fine too)

• ¼ cup Villa Graziella Organic extra virgin olive oil + extra to taste

• ¼ teaspoon freshly cracked pepper

Simple Directions:

1. Wash, rinse & dry kale (wash, rinse & dry even if bagged)

2. Run your hand along the stem, starting from the bottom going up to remove leaves from stalk

3. Stack a few kale leaves, fold and roll leaves into a cylinder

4. Chop cylinder into bite size pieces

5. Place pieces in a large mixing bowl

6. Add lemon juice followed by salt and then olive oil-which binds the ingredients together. If oil is added first it creates a film around leaves

7. Wash hands thoroughly, massage kale for 3-4 minutes, so leaves become softer, slightly smaller as they marinate and absorb the lemon, salt & olive oil

8. Add your favorite seasonal fruit, veggies & toppings-toasted almonds or pepitas (pumpkins seeds), shaved Parmesan or Romano cheese

9. Drizzle additional olive oil, seasonings to taste (Sue adds garlic & onion powder)

10. Serve & enjoy

Helpful Hints:

Compost or use stalks for broth with other flavorful veggie scraps (carrots, celery & onion)

Cover & refrigerate up to 3-4 days or sauté for a healthy side dish

Do not freeze

Find the inspirational recipe here…https://minimalistbaker.com/easy-massaged-kale-salad-15-minutes/

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!

Fiber rich, packed with minerals, vitamins, fresh spring asparagus is abundant this time of year. Easy to prepare and ready in minutes, we added panko crumbs for a light, crunchy texture, parmesan cheese for extra flavor. 4-8 servings.

Ingredients:

• 1 – ½ pounds fresh asparagus

• 2 tablespoons Villa Graziella Organic extra virgin olive oil + extra to taste

• 1/3 cup panko crumbs for a light, regular breadcrumbs ok too

• 1/3 cup freshly grated Parmesan cheese, already grated fine too + extra to taste

• ½ teaspoon sea salt

• ½ teaspoon fresh thyme, dried fine too

• ¼ teaspoon garlic powder

• ¼ teaspoon freshly cracked pepper

Simple Directions:

1. Preheat oven to 450°F (237°C), move rack to center position

2. Snap off woody ends of each asparagus stalk with hands instead of using a knife

3. Wash stalks in warm water, dry with a clean dish or paper towel, side aside

4. In a medium bowl, combine sea salt, thyme, garlic powder & fresh pepper

5. Add panko crumbs & cheese to the bowl, mix thoroughly and set aside

6. Line a wide cookie sheet with parchment paper, brush with 2 tablespoons oil

7. Spread stalks in a single layer onto sheet, coat each stalk thoroughly with oil

8. Sprinkle cheese, panko & spice mixture evenly over stalks

9. Bake 5 minutes, remove from oven, turn stalks over, bake an additional 3-minutes

10. Remove from oven, drizzle with olive oil & parmesan to taste, enjoy as a side dish

    or with poached eggs for brunch

Helpful Hints:

When choosing asparagus, choose firm, straight stalks with a tight crown bouquet, make sure it is green throughout with no dark spots

Thin or Thick? Thinner stems are tender and sweeter, thicker stalks have a meatier texture and stronger flavor

If not using immediately, store upright in cool water for up to 2 days

Find the inspirational recipe here…https://www.chelseasmessyapron.com/easy-oven-roasted-parmesan-asparagus/

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!