Give, receive & enjoy fresh cornbread this holiday season. We tweaked a recipe using our extra virgin olive oil & fresh rosemary for golden, tender & moist bread with just enough sweetness. Enjoy it with a glass of wine as an appetizer or serve with your holiday lunch or dinner.

Yields approx. 8 slices.

Simple Ingredients:

• 2/3 cup Villa Graziella 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 Bianco Toscano IGT white wine.

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!

What to do with all your backyard zucchini? Part of the squash family, zucchini originated in Central & South America. The word Zucchini comes from the Italian word zucchino or little squash. We stuffed our zucchini with 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

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!

While we enjoy the creations of professional chefs, we salute the tireless efforts of those at home who still cook each day. Indulging various tastes, several meal requests and dietary requirements, talented home chef Martha M. bakes and cooks daily while experimenting with different cuisines. Using fresh, seasonal ingredients, Martha’s summer blackberries & figs with mascarpone cheese make a delicious dessert. Serves 4-6.

Simple Ingredients:

• 8 oz. Italian mascarpone cheese

• 1 ½ Tbs. Villa Graziella Organic Silver label balsamic vinegar

• 12 fresh figs, quartered

• 1 Cup blackberries, washed and dried

• 1 Tbs. brown sugar

Easy Directions:

1. In a small bowl, mix the mascarpone with the brown sugar and balsamic vinegar until the brown sugar dissolves.

2. Spoon the mascarpone in the center of a serving dish. Surround with figs. Sprinkle with blackberries, serve and enjoy!

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!

Need an easy dessert for an evening in the backyard? August is National Peach month.

In season and juicy ripe, we adapted a recipe using fresh yellow peaches, our White Balsamic Condiment & Bianco Toscano wine with fresh thyme sprigs for a refreshingly delicious last course. Makes 3 cups.

Simple Ingredients:

• 3 medium, ripe, fresh organic peaches, washed, dried and cut into wedges

• 3 tablespoons Villa Graziella Organic white condiment

• 1/3 cup Villa Graziella Organic Bianco Toscano white wine-optional

• 1/3 cup packed light brown organic sugar

• 1-1/2 teaspoons fresh thyme leaves

• Pinch of sea salt, Kosher fine too

Easy Directions:

1. Combine ingredients in a medium bowl, without overmixing

2. Marinate in the refrigerator 20 minutes to 1 hour

3. Stir to combine

4. Serve & enjoy

Helpful hint: Swap out peaches with nectarines or other stone fruits. Refrigerate up to one day

Inspirational recipe found here…

https://www.finecooking.com/recipe/brown-sugar-and-thyme-marinated-peaches

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!

July 28th is National Hamburger Day! We celebrated with a foodbabbles recipe swapping out beef for turkey. Serve with seasonal grilled veggies & quinoa for a delicious weeknight dinner & healthy next day lunch. Makes 4-6 burgers

Easy Ingredients:

• 6 teaspoons Villa Graziella Organic Silver label balsamic vinegar, divided

• 1 1/2 pounds ground beef or turkey

• 2/3 cup ketchup

• 5 slices of preferred cheese; Swiss, cheddar or Fontina optional

• 1 egg

• 1 clove garlic, minced

• 1/2 teaspoon ground cumin

• 1/2 teaspoon sea salt

• 1/4 teaspoon ground black pepper

Simple directions:

1. Combine ground beef or turkey, 3 teaspoons balsamic vinegar, egg, garlic, cumin, salt, pepper in a bowl

2. Mix well, form into 4-6 patties depending on desired size of burgers, set aside

3. In another bowl, whisk together ketchup with 3 teaspoons of balsamic vinegar, set aside

4. Preheat grill to 160°F

5. Place meat patties on grill, cook thoroughly, test the temperature with a food thermometer

6. Top patty with cheese slices, allow to melt

7. Remove from grill, plate & let rest for 3 minutes

8. Place burgers on a roll, balsamic ketchup, & if desired, lettuce & tomatoes

9. Serve & enjoy!

Inspirational recipe found at…
https://foodbabbles.com/balsamic-burger/

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!

The Olives Behind Our Oil 

We’re often asked why our extra virgin olive oil (E.V.O.O.) tastes so clean, so delicious and so different from other oils. Like wine, extra virgin olive oil is a product of Mother Nature, the result of science, energy, time, and passion! 

Transparency 

As our wines, our olive oil is single estate and comes from only one source Montespertoli, Tuscany 15 miles west of Florence in central Italy. This guarantees a direct supply chain, without relying on 3rd party, co-packers and olives from other areas, often beyond Italy. 

Safety 

Like our wines, healthy soil is paramount to clean olive oil. Organic certified farming and ecological practices are guaranteed by ICEA (The Italian organic certification entity) including natural pest control.  Like any organic certified fruit, the trees are not treated with any synthetic fertilizers or chemicals. The olives are free of artificial fungicides, herbicides or pesticides with no trace elements affecting the fruit’s fragrance, grade, or taste. 

Quality 

Hand harvested, extracted within 24 hours of picking, by mechanical process-extracted with a centrifugal force, at a temperature under 80.6◦F, with no heat or chemical extraction. Our E.V.O.O. is also influenced by a combination of natural factors unique to the Montespertoli farm. Also known as terroir (pronounced  ter wahr) it includes climate, altitude and position of the grove, top and subsoil layers.  

Taste 

There are 400+ olive cultivars in Italy, as grapes influence a wine’s profile, olives determine the aroma, taste 

and texture of oil. Our E.V.O.O. Is blend of three complementary olives, resulting in clean, balanced, fresh flavors.  Frantoio-aromas of green apple and fresh cut grass, with green almond flavors. Aromas of artichoke with black pepper, intense flavors characterize Leccino olives. The scent of fresh herbs, with balanced spice & bitter flavors distinguish Moraiolo olives.  

Healthy 

Nutritious, with less than 1% acidity, our E.V.O.O. has naturally occurring nutrients. As a “functional” food, obtained from the fruit instead of seeds, it is easily digestible, with a nutritional value classified by the properties of fatty substances, providing a source of energy & unsaturated essential fatty acids. Rich in vitamins A, D, E & K, our E.V.O.O.  is antioxidant rich (vitamin E and polyphenolic micronutrient compounds). To enjoy the optimal benefits of our E.V.O.O. store tightly sealed in a cool, dark, dry place, away from direct heat, bright or direct sunlight and air.  

Do you agree we as consumers should know the difference between olive oils to make better educated choices? Help end confusion about olive oil and establish a standard. To learn more and sign a petition to the Food and Drug Administration (FDA) visit. https://www.aboutoliveoil.org/olive-oil-fda-petition 

Summer 2020 finally arrived, indeed, this year it is hugely different as we keep ourselves and others safe, via social distancing and wearing masks. 

Many of you share how much you enjoy this time when life finally dials back and slows down. Mornings tending a backyard vegetable garden, biking local trails, lazy afternoons in a hammock, twilight golf, a leisurely dinner on the patio in the company of fireflies; all gifts of summer.  

Personally, Independence Day marks the halfway point and reminder to enjoy my “gifts”-mostly food! Fresh strawberries, ripe zucchini, followed by sweet corn, flavorful peppers, juicy tomatoes and more. The August 3rd full moon is also known as the “Moon When All Things Ripen” and a sign that the harvest and a new season, is around the corner.   

Even during these challenging times, may each of you enjoy your gifts of summer. Please do your part to protect yourself and others. 

Consuelo 

At Home with Villa Graziella Organic 

 Did you know July is National Culinary Arts month? While we enjoy the creations of professional chefs, we salute the tireless efforts of those at home who still cook each day. Indulging various tastes, several meal requests and dietary requirements, talented home chef Martha M. bakes and cooks daily while experimenting with different cuisines. Using fresh, seasonal ingredients, Martha’s summer blackberries & figs with mascarpone cheese make a delicious dessert. Serves 4-6.      

Ingredients 

8 oz. Italian mascarpone cheese 

 1 ½ Tbs. Villa Graziella Organic Silver label balsamic vinegar  

12 fresh figs, quartered 

1 Cup blackberries, washed and dried  

1 Tbs. brown sugar  

In a small bowl, mix the mascarpone with the brown sugar and balsamic vinegar until the brown sugar dissolves.  Spoon the mascarpone in the center of a serving dish.  Surround with figs. Sprinkle with blackberries, serve and enjoy. 

SAVE THE DATE

 We miss serving you and although we are still unable to serve you at instore tastings, save the date for farm to table dinners Fri. Aug. 7th & Sat. Aug. 8th with our partners at River Valley Farmer’s Table.  

Always in season and sustainably sourced, enjoy a delicious, 4-course dinner created by talented Chef Jeremy Kiens. 6 & 8pm seating’s on the socially distanced patio are available by reservation. For info. https://www.facebook.com/rvrfarmerstable 

Sources 

Our Food Naturally – Kille Enna, Titl Books 

The Olive Oil Master Class-Wilma Van Grinsven Padberg, Lannoo Books 

The Passionate Olive-Carol Firenze,  Ballantine Books 

https://www.aboutoliveoil.org/ 

https://www.artecibo.com/ 

https://www.fda.gov/home 

http://www.health.harvard.edu/ 

http://www.medicalnewstoday.com/ 

http://www.olivecenter.ucdavis.edu/ 

http://www.truthinoliveoil.com/ 

Questions answered by Chef Katie:

Where are you from and what is your background?

I was born and raised in Chicago. Attended St Ignatius College Prep for high school. Ithaca College in Ithaca, NY was my undergrad and I lived in Barcelona Spain for a while then launched my professional career Back in Chicago.

What role did food play in your family growing up?

I’m from a large Irish and Italian American family. Always a lot of people and gatherings, food was a central part of all of it!

Why did you decide to become a chef? What other back-of-the-house positions have you previously held?

I’ve been completely into food since my earliest memories. Even as a young child, I’d go out and create food in nature for my playful activities. The chef was born in me. I launched into the industry as the assistant director of Special Events for the Art Institute of Chicago. Planning menus for corporate celebrations and visiting dignitaries. Learned so much about types of food and ethnic preferences.

Did you go to culinary school? What credentials did you earn through your culinary studies?

Self taught throughout a life time. I’m friends with chefs all over the world, I travel frequently and learn from them constantly. I’m a perpetual student of all things food.

Where and how were you trained?

Since 22 years old I’ve always worked in special events and menu development. I began running and leading the kitchen and developed my team 16 years ago. We’ve been together ever since, moving and adjusting to various positions and challenges

Do you have a go-to ingredient you always use?

I love olive oil!!!!😊

What is your favorite recipe?

It changes with the season, right now for summer

Grilled mahi ceviche with ancho chili and kafir lime chips

What trends are you noticing regarding wine and food pairings?

Summer light wines are perfect with light seafood like the ceviche

How do you eat and cook clean & healthy?

I only use fresh hand selected ingredients in all of my creations. There is no freezer available in our kitchen, so it’s guaranteed fresh. Plus we do all of our own shopping to get the best of everything for our clients

What do you do to maintain flavor in the quality of the dish while keeping it as healthy as possible?

I use only the finest ingredients. They hold the flavor, I just respect that and allow the flavor to sing in unison with all the other ingredients. Fresh ingredients, when handled with care and respect, are healthy and delicious naturally

What do you do to stay current on new trends in cooking?

I am constantly learning about food from other chefs, magazines (especially international culinary publications) and my own creativity. I’m constantly cooking and creating. Constantly!

You authored a book Katie O’s Cookbook, please share what it is about?

I have a weekly tv show, plus my Amazon #1 best selling cookbook, and I cater constantly.

The cookbook features so many of my devoted clients favorite and most requested recipes. I cook with only seasonal ingredients, so I designed the cookbook into 12 months highlighting recipes for that season. All delicious and because I’m an artist and worked for almost 20 years at the Art Institute, my food is beautiful

Chef Katie O’Reilly

Katie Os Food Carnival

Katie@ktofoodcarnival.com

Celebrity Chef, Food Authority, Culinary Judge

Creator and Host, Katie O’s Food Carnival TV Show

Amazon #1 Best Selling Cookbook Author

Fabulous Food Katie O’s Soups and Products

Artistic Custom Catering

https://ktofoodcarnival.com/

HOME - Katie O's Food Carnival

Katie O's Cookbook & Soups As the co-owner and culinary designer of a prominent, high-end catering company in Chicago, Katie O'Reilly has created over 700 sensational menu items and has designed menus for over 2,500 high-end events over her career.

These irresistible items (that happen to be vegetarian) grilled zucchini with Villa Graziella Organic olive oil and Villa Graziella Gold label Organic Balsamic Vinegar. Slice the zucchini lengthwise in strips, coat in olive oil, garlic salt, sea salt and black pepper, on a hot grill cook until desired “doneness” (fork tender but not mushy). Feel Free to substitute any vegetables you enjoy. Platter the vegetables beautifully, (colorful and bright plates and bowls work wonders for presentation). Drizzle with your most delicious Villa Graziella Organic olive oil and balsamic. Finish with cracked black pepper. Enjoy!

Fresh tomatoes, Garden basil, cucumbers feta cheese tzatziki drizzled with Villa Graziella Organic Olive oil and Silver label balsamic.

How to make tzatziki:

Ingredients:

· 3/4 English cucumber, partially peeled (striped) and sliced

· 1 tsp kosher salt, divided

· 4 to 5 garlic cloves, peeled, finely grated or minced (you can use less if you prefer)

· 1 tsp white vinegar

· 1 tbsp Villa Graziella Organic Extra Virgin Olive Oil

· 2 cups Greek yogurt (I used organic fat free Greek yogurt, but you can use 2% or whole milk Greek yogurt, if you like)

· 1/4 tsp ground white pepper

How to prepare:

1. Prep the cucumber. In a food processor, grate the cucumbers. Toss with 1/2 tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.

2. In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and Villa Graziella Organic olive oil. Mix to combine.

3. Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.

4. When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more Villa Graziella Organic olive oil, if you like. Add a side of warm pita bread enjoy!

Recipes from:

Chef Katie O’Reilly 

Katie Os Food Carnival

Katie@ktofoodcarnival.com

Celebrity Chef, Food Authority, Culinary Judge

Creator and Host, Katie O’s Food Carnival TV Show

Amazon #1 Best Selling Cookbook Author

Fabulous Food Katie O’s Soups and ProductsArtistic Custom Catering

 https://ktofoodcarnival.com/

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 hashtag it #villagraziella- We love seeing your creations on insta. & facebook and welcome your comments & feedback!

Grazie!

Simple Ingredients:

• 2 tablespoons Villa Graziella Organic extra virgin olive oil

• 4 green/orange and/or yellow peppers

• 1 lb. extra lean ground turkey

• 1 yellow onion diced

• 3 cloves garlic diced

• 1 tablespoon chili powder

• 1 tablespoon season salt

• 2 cans diced tomatoes

• 1 can tomato paste

• 1 cup low fat shredded cheese (any kind you like)

Simple Ingredients:

1. Green, orange, and/or yellow peppers cut top off and clean seeds out. Drizzle 8x8 baking dish with olive oil and stand peppers up in dish.

2. Brown extra lean ground turkey with diced onions and garlic in a fry pan with olive oil .

3. Add season salt and chili powder

4. Once browned, add 2 cans of diced tomatoes (you can get them with chili pepper, other seasoning or just plain, you choose what you like)

5. Add can of tomato sauce. Keep a small amount to pour over top of peppers before baking

6. Fill the peppers with the turkey mixture in the 8x8 dish.

7. Pour the remaining tomato sauce diluted with a little water over top of the peppers and around them.

8. Sprinkle with whatever low fat shredded cheese you like.

9. Bake at 350 degrees approximately 45 minutes

Helpful Hints:

• You can add cooked rice to the ground turkey, black beans, or jalapeños diced to add other flavors

  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 hashtag it #villagraziella- We love seeing your creations on insta. & facebook and welcome your comments & feedback!

Grazie!

What to do with all your garden zucchini? Add them to pasta! 4 ingredients make an easy, nutritious, and delicious main course or side dish. 4-6 servings.

Adapted from The Top One Hundred Patsa Sauces-Dianne Seed

Easy Ingredient:

• 1 lb. spaghetti

• 1/2 cup Villa Graziella Organic extra virgin olive oil

• 4 pounds zucchini, washed and dried

• Sea or Kosher salt

• Fresh cracked pepper

Simple Directions:

1. Cook pasta according to package directions until just firm-al dente.  

2. While pasta cooks, slice zucchini in thin rounds without removing the skin 

3. Heat oil to medium high, add zucchini to hot oil, cooking in batches if necessary, until soft and browned, do not overcook  

4. Strain pasta, place in a large bowl, add cooked zucchini together with the olive oil they were cooked in. 

5. Stir well 

6. Add salt and pepper to taste  

7. Serve & enjoy! 

Hints: 

• Bigger is not necessarily better, large zucchini can be watery with little or no flavor. Choose zucchini with the stem attached, no more than six inches long, 2 inches wide. Firm, without cuts or blemishes.  

• When possible, use pasta cut with bronze dies or plates. Likely indicated on the package, the textured or “rough” surface is perfect for clinging to ingredients and absorbing sauces. 

  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 hashtag it #villagraziella- We love seeing your creations on insta. & facebook and welcome your comments & feedback!

Grazie!