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

16 servings

Easy Ingredients

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

• 8 ounces bittersweet chocolate (chips or finely chopped)

• ¾ cup Sugar In The Raw or granulated sugar

• 2 large eggs room temperature

• 1 teaspoon pure vanilla extract

• ¼ cup all-purpose flour

• 2 teaspoons espresso powder or unsweetened cocoa

• 1/4 teaspoon baking powder

• 1/4 teaspoon fine sea salt

• 1 cup fresh raspberries rinsed & dried

• 1/2 cup coarsely chopped pecans (optional)

• Sea salt for finishing

Simple Directions

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

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

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

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

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

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

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

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

9. Cool for 30 minutes before slicing.

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

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

Tried, Tasted & True!

At Villa Graziella Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Graziella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GRAZIELLA ORGANIC

clientservice@villagraziellaorganic.com

Join us from your home as we share holiday food pairings with Villa Graziella Organic™ wines. Serving suggestions from appetizers to entrées and desserts. We also acquaint you with our wines and give you confidence when tasting any wine.

Simple Ingredients:

• 10 cups bread cubes

• 1/4 cup Villa Graziella Organic Extra Virgin Olive Oil

• 2 medium shallots, diced

• 4 stalks celery, chopped

• 2 large semi-firm Bosc pears, peeled and chopped

• Salt & pepper to taste

• 2 tablespoons chopped fresh rosemary

• 2 tablespoons chopped fresh sage

• 1 pound Italian sausage, mild or hot based on preference

• 2 cups stock, turkey or chicken

• 2 eggs, lightly beaten

Easy Directions:

1. Preheat oven to 350 degrees.

2. In a large skillet, heat olive oil. Add onions, shallots and pears; season with salt & pepper. Cook, stirring occasionally until golden, about 15 minutes. Stir in fresh herbs.

3. Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into small crumbles until browned.

4. Stir cooked sausage into vegetable mixture. Add stock and stir to combine.

5. In a large bowl, combine bread cubes and sausage & vegetable mixture. Add eggs, toss well to combine.

6. Pour mixture into baking dish and cover with foil. Place in oven and bake for 30 minutes, remove foil and bake until golden brown, about 10-15 additional minutes.

7. Serve with your favorite Thanksgiving inspired dishes and enjoy with Villa Graziella Organic wine!

Find the inspiration recipe here!

Tried, Tasted & True!

At Villa Graziella Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Graziella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GRAZIELLA ORGANIC

clientservice@villagraziellaorganic.com

*A delicious recipe and photo created by @livewellbytraci

Ingredients:⁣⁣
7 Roma tomatoes⁣⁣
2 tbsp. red onion, finely chopped⁣⁣
1/4 cup fresh basil, chopped⁣⁣
2 garlic cloves, minced⁣⁣
1 tsp. Villa Graziella Organic extra virgin olive oil ⁣⁣
2 tbsp. Villa Graziella Organic balsamic vinegar⁣⁣
1/4 tsp. salt⁣⁣
1/4 tsp. pepper⁣⁣
1 tsp. Italian seasoning⁣
1/4 cup freshly shredded Parmesan cheese ⁣⁣
Avocado, optional⁣⁣
French baguette, sliced into 1 inch rounds⁣⁣
⁣⁣
Directions:⁣⁣
BRUSCHETTA ⁣⁣
1. You can skip this step but I like doing it because it makes the bruschetta less watery. ⁣⁣
Cut the tomatoes in half & with a spoon scoop out the seeds. Place the tomato halves facing down on paper towels to drain for about 15 minutes. Discard the seeds. ⁣⁣
2. Once done you can start chopping the tomatoes & adding them to a large bowl. ⁣⁣
3. Add the rest of the ingredients (minus the avocado & baguette). Stir, then cover & place in the fridge to sit for at least 1 hour before serving. ⁣⁣
4. When ready to serve add avocado.⁣⁣
5. Store leftovers in the fridge in a closed container up to 3 days. ⁣⁣
⁣⁣
BREAD SLICES⁣⁣
1. Preheat oven to 375.⁣⁣
2. Brush olive oil onto both sides of the bread & place on a baking sheet. ⁣⁣
3. Bake for 4 minutes, flip, then bake for another 4 minutes. They will come out nice and crispy :)⁣⁣
Store in an air tight container up to 3 days.⁣⁣
ENJOY!

Enjoying a warm weekend before winter’s chill? Balmy temps welcome us outside to grill & serve an easy herb dressing. Salmoriglio in Italian, a Sicilian & Southern Italian staple with possible Greek, Spanish, or Arabic origins, it is also be a brined marinade-salamoia. Lemon juice, olive oil & our organic certified Tuscan Herb meat seasoning blend with Italian sea salt with 10 hand ground and blended seasonings & spices for a delicious main course. Makes 6 ample servings.

Simple Ingredients:

• 1 cup Villa Graziella Organic Extra Virgin Olive Oil, + extra for grilling

• 1½ tablespoons Villa Graziella Organic Tuscan herb seasoning blend for meat + extra to taste

• 1 trimmed- 2 ½ to 2 ¾ pound tri-tip beef roast

• 2 tablespoons fresh lemon juice

• 2 fresh garlic cloves, peeled

• 1 teaspoon coarse sea salt, Kosher ok too

• 1 teaspoon fresh cracked pepper

Easy Instructions:

1. Blend Tuscan herb seasoning and garlic in a mini food processor or blender until finely chopped.

2. Slowly add, while processor is running, lemon juice, then olive oil.

3. Transfer to a bowl and set aside

4. Place meat on a large platter or dish, rub oil followed by salt & pepper on all sides of the roast. Set aside and let stand 30 minutes to 1 hour.

5. Place meat on grill rack. grill uncovered for 6 minutes over medium heat.

6. Turn roast over, move to where heat is medium hot and indirect.

7. Close grill lid, cooking 10-13 minutes turning meat once.

8. Cook until a thermometer inserted into the thickest part of the roast indicates 128°F to 135°F for medium rare meat.

9. Transfer meat to a serving platter, allow to rest 10 minutes. While meat is standing, transfer dressing to a serving bowl or gravy boat.

10. Slice meat against the grain, serve and pass the dressing separately, enjoy with Villa Graziella Organic wine.

Helpful Hints:

-Make dressing a day ahead, cover and refrigerate, bring to room temperature an hour before serving.

-Cover & refrigerate remaining meat 2-3 days, fill pita bread pockets & top with dressing or add to salad & top with dressing for lunch, add to a grain bowl for dinner.

To download this recipe click here

Find the inspirational recipe here…https://www.epicurious.com/recipes/food/views/wood-smoked-tri-tip-with-sicilian-herb-sauce 238793

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!

1. Download Zoom prior to the virtual wine tasting

https://zoom.us/signup

2. Register in advance for the tasting 

https://us02web.zoom.us/meeting/register/tZYqdeiurjksG9dZ4rLAX0HYcvtbebYYkrSB

• After registering for the virtual tasting you will receive a confirmation email.

• In this confirmation email you will be provided a link and passcode to join on the day of the scheduled tasting

3. See below the Villa Graziella Organic wine varietals being tasted and where they can be purchased at:

2019 Bianco Toscano I.G.T.

Binny's Beverage Depot

Happy Foods-Edgebrook

River Valley Farmer’s Table- Ravenswood

Rogers Park Provisions- Roger’s Park

Provisions Uptown-Uptown

Whole Foods Market

2019 Rosso Toscano I.G.T.

Binny's Beverage Depot

Happy Foods-Edgebrook

River Valley Farmer’s Table- Ravenswood

Rogers Park Provisions- Roger’s Park

Provisions Uptown-Uptown

Whole Foods Market

2019 Rosato Toscano I.G.T.

Happy Foods- Edgebrook

River Valley Farmer’s Table-Ravenswood

Roger’s Park Provisions-Roger’s Park

Provisions Uptown-Uptown

2018 Chianti DOCG

Binny's Beverage Depot

D&D Finer Foods-Evanston

Happy Foods- Edgebrook

River Valley Farmer’s Table- Ravenswood

Whole Foods Market

2015 Chianti DOCG Riserva 

Binny's Beverage Depot

Happy Foods- Edgebrook

Late fall brings a new crop of vegetables. Slow roasted kale with our new organic certified,

Tuscan Herb Seasoning Blend for veggies is easy. Italian sea salt, with 7 hand ground and blended seasonings & spices make it a delicious and nutritious side dish. Makes 6 servings.

Easy Ingredients:

• 1-12 oz. head of fresh kale, washed, rinsed & dried

• 2 tablespoons Villa Graziella Organic extra virgin olive oil

• 2 teaspoons Villa Graziella Organic Tuscan Seasoning blend for Veggies + extra to taste

• 1/4 cup Villa Graziella Organic Silver Balsamico di Modena vinegar

Simple Directions:

1. Preheat oven to 325˚F

2. Line 2 roasting pans with parchment paper or aluminum foil set aside.

3. In a large mixing bowl place Tuscan seasoning blend, balsamic vinegar, then add olive oil.

4. Whisk lightly until ingredients turn into a foaming, thick emulsion like dressing.

5. Tear kale from center stalk, into 2-inch pieces, add to mixing bowl.

6. Combine ingredients using your hands, mix so kale is completely and evenly coated.

7. Divide prepped kale on the roasting pans, spread evenly apart.

8. Place in oven, cook for 15 minutes, remove from oven, mix kale mixture, return to oven for additional 10-15 minutes. Kale should be crisp but not charred.

9. Remove from oven, taste, and add additional Tuscan seasoning blend if needed.

10. Toss, serve & enjoy!

Helpful Hints:

• Short on time? Use pre-cut, packaged kale, make sure to still wash & dry.

• High in water, kale releases water when combined with vinegar and salt, break into 2inch pieces to avoid wilting.

• Cover & refrigerate 2-4 days, add to an omelet for breakfast, salad for lunch, grain & veggie bowl for dinner.

• Cut up discarded kale stalks for a smoothie, add pieces to a veggie broth or compost.

To download this recipe click here

Find the inspirational recipe here…https://www.acouplecooks.com/roasted-kale/

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!

Fresh Fish Tacos

We don’t acknowledge our Hispanic heritage enough so this month when celebrating is official, we made fresh fish tacos. Baking at a lower temperature instead of frying avoids overcooking. We added our organic certified Tuscan herb seasoning blend for fish & shellfish. Made from Italian sea salt, lemon thyme, marjoram, lavender, red juniper & summer savory makes it a delicious vitamin and protein packed weeknight dinner. Top with your favorite salsa, avocado and a squeeze of fresh lime. Makes 6 tacos.

Easy Ingredients:

• 1-pound fresh, Pacific Cod or Atlantic Haddock-frozen ok, if possible from a sustainable source or wild caught

• 1 ½ tablespoons Villa Graziella Organic Tuscan herb seasoning blend for fish

• 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

• 1 sliced avocado

• 6 whole wheat flour tortillas, corn ok too

• 1 ½ cups seafood breader, flour ok too

• 1 ½ cups purple & green cabbage washed, dried, shredded-if pre-bagged make sure to still wash

• 1 fresh lime cut into 6 wedges

• 1/2 tablespoon fresh cilantro finely chopped optional

• Fresh salsa optional

Simple Directions:

1. Preheat oven to 275˚F

2. Combine Tuscan herb fish seasoning & seafood breader in a bowl, mix well, set aside.

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

4. Place shredded cabbage in a bowl, set aside.

5. Cut fish into 1-inch pieces, toss in fish seasoning/breader mixture and then place on baking sheet.

6. Drizzle 1 tablespoon olive oil over fish pieces, bake for 20-25 minutes until browned. Test by poking a fork into fish, it is cooked if it separates and easily flakes.

7. While fish is baking warm tortillas for 3-5 minutes.

8. Remove fish from oven arrange on a serving dish or fill warmed tortillas with fish, squeeze lime onto fish.

9. Top with shredded cabbage, avocado and salsa.

10. Serve & enjoy with Villa Graziella Organic Bianco or Rosato Toscano IGT wine.

To download this recipe click here

Inspirational Recipe found here… https://spicesinc.com/p-8034-crispy-fish-tacos.aspx

Helpful tips:

• Substitute cod or haddock with any firm white fish fillets. Frozen ok, preferably from a sustainable source or wild caught.

• Adding seasoning blend at the beginning so it is fully absorbed and blends with fish.

• Fish has a lighter, more delicate protein composition than meat. Baking at a lower temperature keeps it tender and tasty without drying out.

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!

Do you know the legend behind Pasta Puttanesca?

Resident Chef Scott Becker at Binny's Highland Park recently shared the tale where Neapolitan prostitutes needed a sauce they could make in between customers. Using available ingredients; anchovies, garlic, onion & tomatoes, they made a quick & easy sauce for pasta. Chef Becker’s creation includes capers & olives for a satisfying, savory & super flavorful dish!

Simple Ingredients:

• ½ cup Villa Graziella Organic, Extra Virgin Olio Nuovo olive oil, plus extra to flavor

• 1-28 ounce can San Marzano tomatoes, crushed

• 12 oz Kalamata black olives, pitted & halved

• 15 anchovy filets, chopped

• 12 garlic cloves, peeled & thinly sliced

• 1 ½ cup of capers

• 1 red onion, diced

• Red pepper chili flakes 

• Sea salt & cracked pepper

• Chopped fresh parsley, optional

Easy Directions:

1. In a large pot, over medium heat, lightly sauté onion, garlic & anchovies in olive oil until the garlic & onion begin to brown

2. Add capers & olives to the pot, cook 2 minutes

3. Add crushed tomatoes including the juice

4. Season with black pepper & chili flakes to taste

5. Reduce heat to low, simmer until sauce thickens & flavors blend, about 1 hour

6. Cook pasta, (linguine or other long shaped pasta) according directions

7. Drain pasta & toss with sauce & 1 tablespoon of olive oil.

8. Adjust seasonings & oil to taste

9. Garnish with chopped parsley

10. Serve immediately, enjoy with Villa Graziella Organic Chianti DOCG red wine

Expert tip; Careful how much salt is added to the water as all the ingredients are very salty, as the sauce cooks, the salty flavors will become more concentrated & pronounced. This sauce freezes well, make a large batch & freeze in smaller portions.

Interested in learning more about wine, cooking classes & demonstration?   Visit https://www.binnys.com/events

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!

Weekend Plans?
Relax on the patio @ River Valley Farmer's Table
Enjoy a 4-course dinner; from appi's to dessert, paired with our organic certified wines.
We'll welcome you with a complimentary glass of vino too! 
Call for reservations 872. 208.3267 or online https://www.facebook.com/rvrfarmerstable

Dinner Menu

Friday  and Saturday

Appetizer (choose one to share)

Bacon wrapped dates stuffed with chorizo, ranchero sauce and a sherry honey drizzle

or

Deviled egg halves loaded with a creole yolk mix and topped with crawfish

or

Foraged mushrooms beer battered with garlic herb aioli

Chef’s shared salad of the moment

Kale massaged with avocado, lemon Dijon vinaigrette, pecorino, croutons and radishes

or

Long of Naples squash soup with pickled apples

Entrée

Brick chicken, Olive oil mashed potatoes, broccoli, roasted garlic jus

Or

Pan seared Corvina sea bass, couscous, spigarello, tomatoes and olive caper vinaigrette

Or

Squash polenta, brown butter roasted onions, kale, peppers and parmesan

Dessert

Olive oil cake, raspberry coulis, white chocolate ganache

or

Lemon ricotta fritters, strawberry preserves, balsamic reduction