Olive Oil & White Balsamic Coleslaw

Did you know coleslaw dates to the 18th century? The word comes from Dutch Koolsla-cabbage salad. Instead of mayo & sugar why not a healthier alternative using our Olio Nuovo olive oil & White Balsamic Condiment vinegar. Easy to make, this crunchy, fiber rich & delicious version goes with barbecued chicken, grilled burgers even your favorite sandwich. 6 ample servings.

Easy Ingredients:

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

• 2 tablespoons Villa Graziella Organic White Balsamic Condiment vinegar + extra to taste

• 4 cups green cabbage-washed, rinsed, dried & shredded in ¼ inch strips

• 2 cups red cabbage-washed, rinsed, dried & shredded in ¼ inch strips

• 1 cup carrots-washed, rinsed, dried & shredded in ¼ inch strips

• ¼ cup honey, if possible organic or pure maple syrup

• 2 tablespoons fresh lemon juice

• 1 tablespoon Dijon or grainy mustard

• 1/2 teaspoon sea (Kosher fine), + extra to taste

• 1/4 teaspoon fresh cracked pepper, + extra to taste

• 1/4 teaspoon celery seed

Simple Directions:

1. In a large bowl, mix the carrots, green and red cabbage, set aside.

2. In another bowl, whisk together vinegar, honey, lemon juice, mustard, salt, pepper & celery seed.

3. Slowly whisk in olive oil, to the bowl, dressing mixture should start to thicken.

4. Add ½ the dressing to cabbage and carrots, gently toss.

5. Slaw may seem dry; however, cabbage will release a lot of moisture.

6. After 5 minutes add remaining dressing.

7. Cover & refrigerate 30 minutes to 3 hours before serving.

8. Season with sea salt & pepper, toss.

9. Serve and enjoy.

10. Cover & refrigerate 2-4 days.

Helpful Hints:

• Short on time? Use pre-cut, packaged cabbage & carrots, make sure wash & dry.

• High in water, cabbage releases water when combined with vinegar and salt, cutting ¼ heftier strips to keep crisp and avoid wilting.

To download this recipe click here

Inspirational recipes found here…

https://www.jessicagavin.com/vinegar-coleslaw

https://www.atwistonolives.com/creamy-white-balsamic-coleslaw/

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!

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Clean Wine, Green Wine, True Wine – What is the Difference?

The debate around wines marketed as clean, natural, or naturally created continues. Several brands recently launched by actors, celebrities, BHW-beauty, health wellness experts, musicians, and rap artists. Websites feature gauzy images of carefree, pretty people day drinking in euro-chic settings or basking in the sun. Product descriptions include “close to natural as possible”, “full of natural goodness”, “free of unnecessary extras” or “wholly oriented around maximizing quality and environmental sustainability”.

Not sure what these statements mean? You are not alone, many of you asked how these brands compare to Villa Graziella Organic. While we do not know specific vineyard or cellar practices by the companies and by no means claim to be experts, we’d like to clarify statements as they pertain to our wines.

Wines Under 12.5% ABV Are Better for You Than Wines with a Higher ABV

Alcohol by Volume-ABV is the legal calculation of the amount of alcohol in wine.  Wines can have 3% to +16% ABV. Some new brands claim lighter wine with 3%-6% ABV tastes just the same as traditional wine allowing you to “enjoy a lunchtime treat”, “have all the fun of a glass of wine but with much less alcohol and unwanted calories.” Their pairing suggestions include salads and “lots of vegetables for better overall wellness.”

Too much alcohol content can mask a wine’s aromas or flavors, unbalanced, it can be bland and not taste better even with food. However, when there is not enough alcohol, a wine risks tasting one dimensional and thin.  Our wines range from 12.5% to 14% ABV, the standard for many Italian wines. Our winemaker Luca Nesi strives to create wines that balance fruit and acidity with alcohol and tannins for clean, delicious wines. Whatever the ABV level, the most important factor is to enjoy wine responsibly. 

Natural Wine Is the Same as Organic Wine

Natural wine is widely used and interpreted in many ways. Also labeled as green, pure, true, not-refined, not treated, unpasteurized or unprocessed.  Natural wine can be made without using chemicals, additives or using industrial procedures. However, there are no official accreditation requirements or certification standards for natural wine equivalent to organic certified wine or the legally accepted definition of wine made with organic grapes.  

Depending on a specific country’s certification requirements, organic quality wine is made using grapes with low intervention or minimum manipulation. There are defined protocols including restricted chemical fungicides, herbicides, pesticides, and synthetic fertilizers. In the cellar: acidifiers, additives, flavor agents, processed tannins and sugars are prohibited. Specific technological processes: micro-oxygenation to speed up aging, synthetic yeasts are not allowed. While farmers often use organic growing methods and wine makers use low intervention methods, many do not apply for organic qualification because of the complex process, 4-year time frame and yearly substantial financial investment. 

Sulfites Are Bad for You and Cause Allergies

A useful ingredient in winemaking, sulfites (also known as sulfur dioxide-SO2) help preserve freshness, protect wine from bacteria and oxidation. U.S. law requires that wine with more than 10 ppm (parts per million) of sulfur indicate "contains sulfites" on the label. The primary causes of allergy like symptoms are not sulfites rather histamines or dehydration. Researchers maintain histamines, a byproduct of yeast during fermentation, may intensify symptoms after drinking wine; coughing, headache, sneezing, next day grogginess.

The Food & Drug Administration-FDA estimates that less than 1% of the U.S. population has a sulfite allergy. Our wines have a maximum sulfite level of 40 ppm, we use ambient, indigenous sulfites, produced during fermentation of our wine. The EU legal limit for sulfites in organic wines is 100 milligrams per liter, the U.S. maximum sulfite limit is 350 ppm. When consuming any alcohol, it’s crucial to stay hydrated and to drink an 8-oz (250 ml) glass of water with each serving of wine.

Clean, Slow Crafted and 3rd Party Accredited Are Standards for Clean Wine  

While these claims are enticing, they are absent of any legitimate protocols or requirement for how grapes are grown, or wine is produced. The legal standard for organic certification is by the United States Department of Agriculture-USDA or reciprocal International certifying entity. The label will indicate the seal of the certifying regulatory entity of origin and operator code. Our wines are certified by Istituto Certificazione Etica Ambientale-ICEA. The Italian Environmental & Ethical Certification Institute.

The regulatory agency assures the traceability of all the raw materials, prohibits any use of genetically modified organisms, chemical pesticides, or synthetic fertilizers. It tests and certifies the entire supply chain: from planting to harvest, crush to aging and bottling. ICEA requires certification for each new vintage, their seal and our operator code are located on the back of our bottle.

We all want healthier, more sustainable systems producing food, and wine. Industry-farmers, winemakers, importers, distributors, educators, and merchants collectively work extremely hard to offer a quality product in an honest and transparent manner. Unfortunately, some companies take a different approach. If unsure about a particular wine brand, ask a trusted wine merchant or retail staff member for factual product information and guidance. 

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A Note From Consuelo

A new season is upon us, Autumn officially began yesterday! Some people relish the sunny, crisp weather as the leaves change colors, others are sad as backyard vegetable gardens turn brown and the days become shorter. 

While weary from the ongoing limbo like state due to the pandemic, many of you noted a positive development in the last six months. As learning and working from home is now the norm, people are spending more time together within the family unit however their household is made up.

Another benefit is sitting down to eat together nightly, even more than once a day.  The ritual of family dinner has resumed and with it, new traditions are being created. According to AMC Global & Opinion Route research, in March out of necessity Americans went back and rediscovered their kitchens. On the rise steadily since June, family members are pitching in with daily meal prep. and with it a new generation is learning kitchen skills. Canning, fermenting, smoking in addition to home baking and scratch cooking.

These are incredibly stressful times, when tragic events shake the entire world what is more comforting than sitting down for a meal together? What are your new traditions? We always appreciate and are eager to hear from you.

Hoping you keep healthy, stay safe, and responsibly enjoy time with family & friends.

Consuelo

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At Home With Villa Graziella Organic

Our friend and colleague Min H. is a talented home cook, scratch baker and global food aficionada. Honing her scratch baking skills, she recently shared a recipe for homemade bread using a Dutch oven. Chewy, crispy, crusty, and delicious, Min added Villa Graziella Organic extra virgin olive oil infused with fresh herbs and rosemary for a tasty dipping. Get the recipe here.   https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/

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Sneak Peak…. Something Delicious Is Coming Soon!

Villa Graziella Organic Tuscan Herb Seasoning Blends

 Clean, vibrant, natural Italian Mediterranean Sea salt, with freshly ground herbs and spices

Meat or fish & shellfish, or vegetables & legumes

Custom blends to enhance your holiday cooking and dining!

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SAVE THE DATE for FALL FARM DINNERS!

We miss seeing you and although we are cannot serve you at instore tastings, don’t miss our autumn dinners Fri. Oct. 7th & Sat. Oct. 10th with our partners at River Valley Farmer’s Table.

Always in season and sustainably sourced, enjoy a cozy, autumn inspired, 4-course dinner created by talented Chef Jeremy Kiens. Reservations available on the socially distanced, welcoming patio are available by reservation.

For info. https://www.facebook.com/rvrfarmerstable or call 872. 208.3267 for details!

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The Holidays Are Just Around the Corner…

Save The Date for a Holiday Wine Pairing Virtual Tasting!

7:30 – 8:30pm-CST, Wednesday, November 18th FREE on Zoom

 Join us from your home as we share holiday food pairings with Villa Graziella Organic™ wines

Serving suggestions from appi’s to entrées, desserts and even next day game favorites

Check @villagraziellaorganic on Facebook & Instagram for upcoming details!

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Sources:

https://www.dailymail.co.uk/

https://www.decanter.com/

https://www.euromonitor.com/

https://www.foodnavigator-usa.com/

https://www.forbes.com/

https://hbr.org/2020

https://icea.bio/

WALL STREET JOURNAL Dow Jones News Corporation

https://www.winespectator.com/

https://www.fda.gov/

https://www.usda.gov/

https://vinepair.com/

https://wordonthegrapevine.co.uk

Women’s Wear Daily

WORLD ATLAS OF WINE-Hugh Johnson & Jancis Robinson-Octopus Books

Red Potato Spiedini

Spiedini comes from Italian word spiedino-a skewer used to cook or grill meat & vegetables.

We grilled red potato spiedini using our organic certified Olio Nuovo with our new Tuscan Herb Seasoning for vegetables. Rich in fiber, the skins of red potatoes are nutrient packed with B vitamins, iron, & potassium. Easy to make, enjoy perfectly seasoned potatoes. 6 ample servings. Stay tuned for updates on our new Tuscan Herb Seasonings coming soon!

Easy Ingredients:

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

• 2 pounds red potatoes

• 2 ½ teaspoons Villa Graziella Organic Tuscan Herb Seasoning for veggies or your favorite dried herbs; parsley, oregano, sage, rosemary or thyme

• 1/2 teaspoon sea (Kosher fine), + extra to taste

• 1/4 teaspoon fresh cracked pepper, + extra to taste

• Wooden skewers soaked in water 30 minutes-2 hours

Simple Directions:

1. Wash, rinse and dry potatoes, wash, rinse and dry even if pre-packaged.

2. Place potatoes in a microwave safe dish with ½ cup of water, heat for 3 minutes, stir once, return to microwave, cook additional 3-5 minutes until tender. Drain potatoes set aside to fully cool.

3. While potatoes cool, combine olive oil and spices in a bowl, whisk lightly.

4. Slice potatoes in 1 ½ inch slices, add potato slices into the bowl with herb/oil mixture.

5. Add sea salt and pepper, gently toss, set aside to marinate 30 minutes up to 3 hours.

6. Thread potato slices on soaked skewers spacing about 1 inch apart, leaving 5 inches on end of skewer free to handle skewers, reserve any remaining oil and seasoning mixture.

7. Set grill to medium heat, cook uncovered over medium heat for 5 minutes on each side.

8. Close cover, grill additional 5 minutes, potatoes should be tender and brown, not charred.

9. Remove from grill, season to taste and drizzle remaining oil & seasoning mixture.

10.Serve hot or at room temperature & enjoy

Helpful Hints:

• Partially cooking potatoes before grilling cuts down on time, halfway cooked, the high heat sears them with a tasty outer crust, while finishing cooking the inside

• Marinating potatoes with olive oil, seals in the moisture preventing them from drying out.

• Soak bamboo skewers in water up to 2 hours so potatoes cook evenly and do not burn

• Cover & refrigerate up to 3-4 days, enjoy the next morning in your favorite breakfast

frittata or scramble. At lunch in a steak salad or with a sandwich.

To download this recipe click here

Inspirational recipe found here…https://www.tasteofhome.com/recipes/red-potato-skewers/

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!

Balsamic Vinegar Apple Sauce

Apple picking is a favorite Fall activity! Use the apples you picked and try this delicious homemade apple sauce recipe!

Ingredients:

• 10 apples peeled, cored and cut into chunks

• 2 cups of water

• 3-4 tablespoons Villa Graziella Organic Condimento Balsamico Bianco

• 1 tsp cinnamon

• 2-4 tablespoons brown sugar
Directions:

1. Put apples into a large pot.

2. Bring to boil.

3. Lower heat and simmer for 20-30 minutes. until apples are very soft and easily smashed.

4. Remove from heat.

5. In a food processor mix the soft apples, ½ of the water from the pot, cinnamon, brown sugar and balsamic.

6. Create desired consistency.

7. Drizzle additional balsamic vinegar on top.

8. Ready to serve, either hot or refrigerated.

9. Delicious with vanilla ice cream or vanilla yogurt.

10. Freezes easily, lasts up to one year in a cold freezer.

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!

Olive Oil Grilled Corn on The Cob

Can’t Say So Long to Summer? Neither can we!

Enjoy the last of the season’s bounty with grilled corn on the cob. A healthier alternative to butter, extra virgin olive oil sprinkled with sea salt complements the corn’s sweetness.

6 servings.

Easy Ingredients:

• ¼ cup Villa Graziella Organic extra virgin olive oil + extra for drizzling

• 6 ears fresh, unhusked corn on the cob

• 1/2 teaspoon sea salt (Kosher fine), + extra to taste

Simple Directions:

1. Place corn cobs including the husks in a clean bucket.

2. Fill ¾ to the top with cold water tip side facing down, soak corn 1 to 24 hours in bucket.

3. Remove cobs from water, peel back outer husks and silk, compost or discard husks & silk.

4. Preheat gas or charcoal grill to medium high heat, place corn with husks on grate for 3-5 minutes.

5. Turn and grill additional 3-5 minutes careful not to burn or over char any side of the cob.

6. Remove corn with husks from heat, place in a double paper bag, close bag, folding tightly to the bottom of the bag.

7. Steam and “cook” corn in the closed bag 5-15 minutes.

8. Open bag, let sit 3-minutes, remove corn and peel back the husks being careful not to burn hands (we use clean cloth gardening gloves).

9. Brush corn with olive oil, season to taste with sea salt.

10. Serve & enjoy!

Helpful Hints:

• Soaking cobs in water makes for a juicier kernels & moist corn that cooks evenly.

• Unlike butter which can burn on grilled veggies, olive oil’s high smoke point complements the corn’s high sugar content.

• Add shaved corn to salads and salsas for a subtle, smokey-charred flavors.

• Cover & refrigerate up to 3 days, avoid freezing.

Find the inspirational recipe here…http://www.greenthumbwhiteapron.com/olive-oil-grilled-corn-on-the-cob/

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!

Easy Breakfast Frittata Cups

Need a healthy breakfast but don’t have a lot of time? Easy Breakfast Frittata Cups solve the problem!

The word comes friggere-to fry in Italian, more than just a fried egg, make ahead, using tasty ingredients from your pantry with protein packed eggs, add to muffin cups and pop in the oven. Delicious with fruit for a pre-zoom breakfast, pack with a side salad for a tasty school lunch, or healthy on the go snack. Makes 12-cups.

Easy Ingredients:

• 2 tablespoons Villa Graziella Organic extra virgin olive oil

• 9 fresh organic eggs, room temperature

• 1/3 cup organic fat free or unsweetened almond milk

• 1 cup fresh mushrooms, washed dried and chopped

• ½ cup red onion, finely chopped

• ½ cup finely grated Parmigiano Reggiano, shredded cheddar or mozzarella cheese

• ½ cup cherry tomatoes optional

• 1 tablespoon fresh or dried herbs-optional

• 1 teaspoon cracked pepper + to taste

• 1 teaspoon sea or Kosher salt + to taste

Simple Directions:

1. Brush ceramic or aluminum muffin pan thoroughly with 1 tablespoon olive oil, set aside.

2. Heat 1 tablespoon olive oil in a frying pan, sauté mushrooms over medium heat, stirring occasionally until liquid dissipates.

3. Add onion to pan, mix with mushrooms, season with salt, pepper, and herbs.

4. Sauté until onions turn golden but not brown, remove mixture from stove, set aside, allow to cool.

5. As vegetables sauté, preheat oven to 350˚F.

6. Gently whisk eggs, milk and cheese in a large bowl.

7. Add vegetables to bowl until combine until completely blended.

8. With a ladle, fill each muffin cup ¾ to the top.

9. Bake for 20-25 minutes or until a toothpick comes out clean when inserted.

10. Remove from oven, cool to room temperature so each frittata firms, serve and enjoy!

Helpful Hints:

• Store frittata’s in a tightly sealed container in the refrigerator for up to 4 days.

• Shop your refrigerator or pantry for your favorite fillings:

 Diced chicken, ham, turkey or salami.

 Pecorino Romano, Provolone or Swiss cheeses all which melt evenly.

 Cooked or roasted eggplant, peppers, potatoes, or zucchini. If using fresh kale, spinach or other greens, sauté or cook ahead to eliminate excess moisture and prevent sogginess.

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 lunch or side at dinner? We tweaked a recipe using fresh cherry tomatoes, feta cheese, our olive oil & Condimento Bianco white balsamic vinegar for an easy, healthy, delicious pasta salad everyone will enjoy. 8-10 servings

Easy Ingredients:

• 16 oz. small elbow or tubular shape pasta

• 15 oz. fresh Greek or Italian olives pitted olives, cut in half

• 1 15 oz. can artichoke hearts packed in water, quartered

• 8 oz. fresh feta cheese cut in 1/2 inch chunks

• 1 cup ripe cherry tomatoes halved

• 1/2 small red onion, thinly sliced

• 3 tablespoons capers

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

• Sea or Kosher salt

• Fresh cracked pepper

• 1 tablespoon fresh parsley finely chopped, dry ok too

Dressing:

• 2/3 cup Villa Graziella Organic extra virgin olive oil

• 1/4 cup Villa Graziella Organic Condimento Bianco-white balsamic vinegar

• 2 tablespoons fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 clove garlic, minced

• 1 teaspoon fresh thyme

• Sea or Kosher salt

• Fresh cracked pepper

Simple Directions:

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

2. Strain pasta, drizzle with olive oil, add salt & pepper, toss to coat.

3. Place pasta in a large bowl, uncovered in the refrigerator for 10-30 minutes to cool.

4. Combine balsamic vinegar, olive oil, lemon juice, Dijon mustard, garlic, thyme, salt, pepper in a large measuring cup, mix well, set aside.

5. Combine cooled pasta, olives, artichoke hearts, tomatoes, onion, capers & feta chunks.

6. Pour 1/2 the dressing over pasta, toss to coat, to prevent mushy pasta.

7. Just before serving, add remaining dressing, toss and add parsley

8. Serve & enjoy!

Pasta Pointers

• 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.

• Use short pasta; elbow, fusilli, shell, or wheel shaped and made with 100% semolina flour. Ideal for dry pasta, made from durum wheat, it cooks evenly and preserves the pasta’s shape & structure.

• Soak sliced onions in ice water for 20-30 minutes to take the bite (sulfur compounds) while keeping them crisp.

• Use 2/3 cup olive oil for a more flavorful taste, for milder dressing, use 3/4 cup olive oil.

Inspirational Recipe found here…https://www.acedarspoon.com/mediterranean-pasta/

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!

White Balsamic Fresh Fruit Skewers

Looking for more ways to enjoy fruit? Fresh fruit skewers drizzled with Condimento Bianco white balsamic vinegar! Fiber rich, healthy, easy, and affordable with in season, ripe berry or stone fruits. Make it a family activity starting at your local famer’s market with everyone choosing 1-2 favorite fruits, once home wash, dry and assemble colorful skewers. 8 servings.

Simple Ingredients:

• Villa Graziella Organic Condimento Bianco White Balsamic Condiment

• Blueberries

• Strawberries

• Kiwi

• Cantaloupe or Honeydew melon

• Red or green grapes

• Substitute with ripe bananas, pineapple, firm watermelon, peaches or nectarines.

Easy Directions:

1. Wash & dry fruit

2. Peel and cut large fruit into chunks or wedges, place each fruit in a bowl or plate

3. Thread fruit onto bamboo skewers leaving 3-4 inches to serve and hold skewer

4. Arrange on a platter

5. Drizzle white balsamic condiment evenly over fruit

6. Serve and enjoy

Helpful hint: If not immediately serving, cover platter tightly and chill. Drizzle with vinegar right before serving. Refrigerate up to one day.

To download this recipe click here

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!

Balsamic Marinated Flank Steak

Need a reason to enjoy eating outdoors? Today is National Eat Outside Day!

We marinated lean flank steak with our Silver Balsamic Vinegar and Extra, Virgin Olive Oil. Blend ingredients for an easy vinaigrette, marinate overnight & serve with grilled veggies. 8 servings.

Simple Ingredients:

• ½ Cup Villa Graziella Organic Silver label balsamic vinegar

• 1 Cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for grilling

• 1 3-pound flank steak

• 2 Tablespoon whole-grain mustard

• 1 Tablespoon fresh rosemary leaves

• 2 Fresh garlic cloves sliced

• Sea salt Kosher ok

• Fresh ground black pepper

Easy Instructions:

1. Add balsamic vinegar, mustard, garlic cloves, rosemary, oregano to a blender

2. Chop on a medium to low speed until the garlic is minced

3. Adjust blender to low and add the olive oil until creamy, if too thick add 2 tablespoons water. Add a pinch each of salt & pepper, season to taste.

4. Place meat in a large zip lock bag or glass bowl or ceramic baking dish, pour vinaigrette on meat, reserve & set aside ¼ cup of vinaigrette

5. Turn meat to coat, tightly seal the bag or cover the bowl, refrigerate 4 hours or overnight

6. Remove steak from marinade, season with salt & pepper, allow to sit 10-15 minutes prior to grilling, discard marinade

7. Grill steak over medium heat turning periodically, about 10-12 minutes until thickest part of meat registers 125˚F

8. Transfer steak to a carving board and allow to rest about 5 minutes

9. Slice against the grain, serve with remaining vinaigrette & enjoy with Villa Graziella Organic wine

To download this recipe click here

Inspirational recipe can be found here…https://www.foodandwine.com/recipes/balsamic-marinated-flank-steak

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!

It’s Salad Saturday!!

Salads taste better with a combination of flavors and textures, look no further than your backyard veggies or at the farmer’s markets for fresh & healthy additions.

Fruit-Naturally sweet, thinly sliced strawberries, quartered peaches and nectarines or antioxidant rich blue berries to complement savory ingredients.

Veggies-Cool and slice grilled corn, eggplant, peppers, or zucchini for added color and taste.

Nuts-Shop your pantry for almonds, pine nuts, pistachios, or walnuts. Toast them lightly for fragrant flavors and extra crunch.

Umami-Known as the 5th taste has a savory profile. Check your refrigerator and add feta, goat, gouda, or parmesan cheese for protein packed smoky flavors.

Dress-If using a prepared dressing, add right before serving to avoid sogginess. Oil & Vinegar? Use extra virgin olive oil & balsamic vinegar 😊 Add sea salt, (Kosher o.k.) first, followed by vinegar, the vinegar dissolves salt and then add oil. Any dressing should lightly coat not drench the salad.

Helpful hint: Use veggie peels, scraps and stalks for broth or compost.

Adrienne’s summer salad using fresh greens, crispy cucumber & sweet red onion!