Noelle Cellini of Lifting the Veil, Podcast & Blog 
  

I love food.  And I love to eat, but just because I’m vegan and Italian, that doesn’t mean life, meals or eating is any less enjoyable. My life and body have become a lot more colorful, healthy, lighter and more aligned since eliminating animal products.   
 
Carpaccio is an Italian d’oeuvre of thin slices of raw beef, so to make this vegan, I served beets.  Not only is this a colorful and beautiful dish, but beets are good for the blood and blood vessels.  Just like their deep, red color, they can help purify the blood and support the liver.  While I cooked the beets slightly, you can serve them raw – just like regular carpaccio!  Cheers to color, fiber, beauty, and health… with an Italian flair!   
 
Ingredients: 
1 medium size red beet and 1 medium size golden beet – try to get beets that are the same size which is ideal when you thinly slice and arrange them on the platter* 
2 tablespoons capers, drained 
2 tablespoons chopped dill (I love dill so you  can reduce this amount if desired) 
1 tablespoon Dijon mustard 
2 tablespoons lemon juice 
2 cups arugula 
salt & pepper to taste 
 
25 minutes, serves 4 as an appetizer 
** Quick and healthy salad option for this recipe that doesn’t include any special slicing  
 
* If you can’t find red and golden beets, just use whatever is available as the mix of red and golden beets are for an array of colors on the plate vs. taste 
 
I cook the beets slightly as I find them more palatable, however, to make things even easier (and to preserve all of the healthy enzymes, which we lose when eating cooked food), just wash, then peel the beets, thinly slice them and then toss in the dressing.   
 
To cook the beets, peel them and put them in a pot of water.  Once the water boils, use a fork to determine how much the beets have cooked.  You don’t want the fork to easily pierce them because if they cook too much, they will fall apart when you try to thinly slice them.   Once the fork gives just a little bit (about 2 minutes in boiling water), drain the beets.  You can put them in an ice bath to further stop the cooking.   
 
Mix together the capers, dill, Dijon mustard, lemon juice and salt & pepper.  Once the beets have cooled, thinly slice them using a good kitchen knife or mandolin.  Toss the beet slices in the dressing and serve on a bed of arugula – another Italian favorite and a bitter food that is great for the liver :) 
 
** I make these beets for myself during the week, but for a shortcut, I peel the beets and then cut them into 1 ½ inch cubes.  While the water is boiling, I mix together the dressing and once the beets have cooked slightly, I toss them in the dressing.  During the week, I toss these beets into salad greens (and sometimes add avocado), but it’s a beautiful, quick, healthy option without the presentation and thinly slicing!  Buon Appetito! 
 
For more resources, recipes and healthy tips, check out Lifting the Veil blog, www.Lifting-the-veil.com/blog and podcast, https://anchor.fm/noelle-cellini  
 
 
 

 Balsamic and Black Pepper Pumpkin Seeds

Simple Ingredients:

• Seeds from 1 medium (10-pound) pumpkin (about 1 cup) 

• 2 teaspoons Villa Graziella Organic Extra Virgin Olive Oil 

• 1 1/2 tablespoons Aceto Balsamico di Modena- Silver Label

• 2 teaspoons sugar 

• 1/2 teaspoon kosher or sea salt, or to taste Fresh cracked black pepper, to taste

Simple Directions:   

• Preheat the oven to 400°. Line a baking pan with parchment paper.

• Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.

• In a bowl, toss the pumpkin seeds with the extra virgin olive oil, balsamic vinegar, and sugar. Season with salt and generously with pepper, or to taste. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.

Inspirational Recipe found at FoodandWine.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 da Team VILLA GRAZIELLA ORGANIC! 

Using extra virgin olive oil and fresh rosemary makes a golden, moist, and tender, cornbread with a hint of sweetness. Serve with chili or soup for a cozy 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, sifted

·      1 cup yellow corn meal

·      2 large room temperature eggs, if possible organic

·      2 ½ 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 in a large bowl, add sifted flour, baking soda, salt, sugar, and chopped rosemary into the bowl.

4.   In a second bowl, lightly whisk the eggs, add the buttermilk, followed by the olive oil.

5.   Mix the eggs and olive oil mixture on medium speed until combined.

6.   Add the dry ingredients to the bowl of wet ingredients, in 2 batches, mixing lightly on low speed.

7.   Pour the 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 an additional 30 minutes.

10.Slice & serve at room temperature.

Helpful Hints

·       No buttermilk on hand? Add 1 tablespoon fresh lemon juice or white vinegar to a measuring cup, then add just shy of 1 cup milk to the liquid. Stir, do not whisk. Allow mixture to sit 3-5 minutes, milk will slightly curdle to a buttermilk like flavor and thickness.  

·       Or use plain Greek yogurt or sour cream as a buttermilk substitute.

·       Wrap in wax paper, refrigerate and store in a covered glass container for 3 days.

 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 da Team VILLA GRAZIELLA ORGANIC! 

A big thank you to Chef Justin at @breadandboredom for this recipe and photo! Enjoy!

Gnudi

Serves 10

Ingredients

• Five-hundred-and-thirty grams of semolina flour, plus one hundred separated

• Two and one third pounds of the freshest ricotta you can get

• Ninety grams of pecorino romano, grated

• two tablespoons of salt

• Porcini Mushroom Sauce

• one fourth cup of porcini mushrooms, rehydrated and chopped

• one cup of Villa Graziella extra virgin olive oil

• two tablespoons of butter, cubed

Directions

1. Mix all ingredients together in a bowl into well combined.

2. Fill another bowl with the separate hundred grams of semolina.

3. Being breaking off chunks of the dough and roll into balls. They should weigh about forty five grams, or a ball slightly larger than a golf ball.

4. Toss each in the bowl of semolina so they’re completely cover, place onto a baking sheet. Repeat this process until they’re all done. This should give you forty gnudi.

5. Cover the sheet with the whatever remaining semolina there is.

6. Loosely cover the baking sheet with plastic wrap and place in the fridge for at least an hour but preferably two or three days. This helps develop a crust so they don’t fall apart when boiling.

7. To make the sauce add the porcini mushrooms and olive oil to a hot pan and allow the mushrooms to cook down for about five minutes. While this is being done begin cooking the gnudi.

8. Once you’re ready to cook them, boil them in well salted water for about four to five minutes and drain. I batch cook these at about eight gnudi a batch.

9. Add the cubed butter to the saucepan as well as one or two spoonfuls of pasta water, whisk everything together. Bring the heat down to low.

10. Add the gnudi to the saucepan, tossing to evenly coat.

11. Plate up the gnudi and you can top these with an extra drizzle of Villa Graziella Olive Oil, little parmesan, and some cracked pepper or just eat them as is. These are sure to keep you warm and full all winter.

Visit Justin’s blog here for more recipes!

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 da Team VILLA GRAZIELLA ORGANIC!

5 Course Fall Dinner 

Oggi Trattoria 

&  

Villa Graziella Organic Wines 

6:30pm, Weds. 10.20.21 at  

1118 W. Grand Ave. Chicago 

5 Course Dinner & Unlimited Wines 

$85.00 Tax & Gratuity not included 

RSVP 312.733.0442 

“I like the taste of herbs and spices, but I’m not sure what the difference is or how to best use them?”  

Chefs and home cooks add herbs and spices for aroma, color, flavor, and texture to both food and beverages. Understanding the difference between them, how to use each or combine the two makes it easy to turn food into a feast!  

Herbs-from Latin-herbe-grass, herbs are mostly green, fresh leaves from seed-bearing plants, originating from a temperate climate. Basil, lavender, marjoram, mint, oregano, parsley, and rosemary are commonly used herbs. Herbs add delicate, layered, and nuanced flavors to food. As a garnish, herbs are the final touch to make a dish look appealing, herbs are also used in natural medicinal and therapeutic remedies. 

Spices-from Latin-specie-something of special value, spices are flavor packed dried plant bark, flowers, fruits, roots, and dried seeds usually native to warmer climates. Cinnamon, cloves, cumin, ginger, nutmeg, black pepper, turmeric, and vanilla are commonly used spices.  Aromatically more pungent and stronger than herbs, spices add bold flavor and bright color to food. 

Multifunctional, some plants are both an herb and a spice. Cilantro leaves are used as herbs while the seeds called coriander, are spices. Leaves from the dill plant are herbs while their seeds spices.  

Use herbs and spices according to how food is prepared or cooked 

Herbs can be added at the end of cooking or right before serving to enhance subtle flavors. Finely chopping or slicing herbs releases their aromas. If adding herbs to uncooked dishes, dressings, marinades, or sauces, blend the herbs with other the ingredients one or two hours to let the flavors fully mingle.  

Thanks to their composition, spices tolerate high heat well. Like salt and pepper, they can be added at the beginning of the cooking process. Determine if a dish calls for a specific taste (spicy or sweet etc.), when combined with other ingredients, then choose the appropriate spice. Add spices in limited amounts, starting with half to one teaspoon to a dish.  

Better Together 

Herbs and spices used together are considered a seasoning. The best of both herbs and spices, with an extended shelf life, seasonings are dried, measured, blended, then ground coarsely or fine in a correct balance so one does not overpower the others. Common in Asian, Caribbean, French, Indian, Italian, and Mexican cuisines, seasonings add aroma, taste, and texture to food creating a true symphony of flavors! The health and taste benefits of using seasonings are numerous. Become familiar with seasonings by starting with measured increments, tasting, and adding as you prepare food or a dish. Replace 1 tablespoon of fresh herbs and spices with 1 teaspoon of dried herb & spice seasoning and refer to the recipe for substitutions. Do not keep seasonings on the counter or on top or near the stove. Store them in a cool, dark, and dry place within easy reach such a refrigerator or in the pantry. 

Our last gifts of the summer; we slow roasted backyard tomatoes and added fresh thyme to pasta for a tasty weeknight dinner. As they roast, tomatoes caramelize and burst with savory, sweet and tangy flavors. Easy to prepare, add a salad for a delicious and nutritious meat free meal.  4-6 servings. 

Simple Ingredients 

• 1 ½ pounds fresh cherry or grape tomatoes, (if possible organic) washed and dried.  

• 4 tablespoons of Villa Graziella Organic extra virgin olive oil, + more for tossing 

• 2 teaspoons of Villa Graziella Organic Tuscan herb seasoning blend for vegetables 

• 1 pound of short pasta-fusilli, gemelli or penne  

• ¾ cup heavy cream 

• ½ cup parmesan cheese grated, + more for topping, Asiago or Pecorino Romano fine too  

• 2 fresh garlic gloves, minced, or 1 finely chopped white onion 

• 3 fresh thyme sprigs, divided 

• Sea or Kosher salt & freshly cracked pepper to taste 

Easy Directions 

1. Preheat oven to 375˚F and line the bottom of a baking sheet with parchment paper. 

1. Add tomatoes and drizzle 2 tablespoons of olive oil to the sheet followed by the Tuscan herb seasoning, salt, and pepper, then gently toss.  

1. Sprinkle the leaves from 1 sprig of thyme over the tomatoes and roast for 35-40 minutes, tomatoes should burst and pucker. Remove the tomatoes from the oven and set aside. 

1. As tomatoes roast, cook pasta according to directions less 1 minute, so pasta is firm  

(al dente). Ladle approx. 1/4 cup of pasta cooking water and set aside.  

1. Drain the pasta in a serving bowl and set aside.  

1. In the empty pasta pot, heat 2 tablespoons of olive oil on low-medium heat, add the garlic and cook until it is translucent not brown. 

1. Add the roasted tomatoes and their juices to the pot, then add the cream and remaining thyme leaves, stir gently, and slowly simmer until the mixture thickens. 

1. Remove from the heat, stir in the grated cheese and a bit of the cooking water.  

1. Return the cooked pasta to the pot, toss with the sauce. Season to taste with salt and pepper, if needed sprinkle a bit of cheese, add a drizzle of olive oil, and gently toss again.  

1. Return to the serving bowl and enjoy!  

Helpful Hints: 

• Cool pasta and store in an airtight glass container in the refrigerator 2-4 days. 

• To reheat, add 2 tablespoons water to a microwave safe bowl with remaining pasta. Heat for 1 minute, remove the bowl and stir well. Heat again for 2 minutes, the water will revive the pasta, and allow for uniform heating, stirring often prevents the pasta from becoming gummy. 

• Make a double batch of sauce for last-minute dinners. Allow sauce to cool, then add to a glass container or freezer bag, cover or seal securely. It should maintain its flavor 3-4 months. Defrost in the refrigerator or at room temperature. Revive and lengthen a sauce with fresh ingredients (thinly sliced mushrooms or cherry tomatoes) or add cooked chicken or turkey sausage, slowly simmer the sauce, and toss with fresh cooked pasta.  

Source: joanne-eatswellwithothers.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 da Team VILLA GRAZIELLA ORGANIC!

Strawberry Lemonade Shrub Cocktail: 

Serves 1-2 

Simple Ingredients:  

1 oz of strawberry vinegar shrub syrup 

2 oz of vodka or gin of your choice 

1.5 oz of lemonade 

 Easy Instructions:  

1)    Add ice, syrup, vodka or gin of choice, and lemonade to a shaker and shake vigorously for one minute 

2)    Add fresh ice to a tall glass and pour shaken cocktail over ice 

3)    Top with seltzer water and enjoy! 

Strawberry Shrub Syrup: 

Simple Ingredients: 

1 cup Villa Graziella Condimento Balsamico Bianco 

1 cup Cane Sugar 

1 cup fresh strawberries, chopped 

 Easy Instructions: 

1)    In a medium sized saucepan on medium high heat, boil both vinegar and sugar together until a rolling boil is achieved. Stir constantly to avoid burning 

2)    Once a rolling boil is reached, add in 1 cup of chopped strawberries, and continue stirring for one minute 

3)    After stirring, reduce heat to low and simmer for 5-10 minutes, or until desired flavor is reached. Tip: The longer you leave it, the stronger the strawberry flavor! 

4)    Remove from heat and strain through a fine sieve or cheesecloth. Tip: the leftover fruit makes a delicious spread for toast! Refrigerate for up to 5 days! 

5)    Transfer syrup to a glass jar or airtight container and refrigerate for up to a month 

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 da Team VILLA GRAZIELLA ORGANIC!

Like Beer AND Wine? 

Join us 2-5pm, Sat. Oct. 2nd @ the Edgebrook Beer Stroll! 

Stop by Happy Foods Edgebrook for sips and nibbles while supporting our local businesses! 

Give-aways & raffle prizes too!  For tickets visit https://www.everydayedgebrook.com/ 

Hot Mulled Cider

Get cozy in front of the backyard chimenea, warm up at the neighborhood bonfire with hot mulled cider. Not just for the holidays, we’re celebrating the new season with an easy and delicious drink. Makes 4 servings

Easy Ingredients:

· ½ bottle, 12.5 ounces of Villa Graziella Chianti DOCG made with a blend of organic Cabernet Sauvignon, Sangiovese & Ancellotta grapes

· 12 ounces of water

· 5 tablespoons organic sugar, sugar in the raw

· 1 teaspoon organic vanilla extract

· 10 cloves

· 2 cinnamon sticks

· 1 organic orange-Moro blood orange, Mineola

Simple Directions:

1. Wash, dry & slice oranges, do not peel, set aside.

2. In a large saucepan or pot add wine, water, sugar, vanilla extract, cloves, and cinnamon sticks.

3. Slowly simmer, uncovered.

4. When the wine first comes to boil, reduce heat to a gentle simmer.

5. Add 2-3 orange slices to the pot.

6. Simmer additional 5-10 minutes on low heat, stirring occasionally to melt sugar

7. Do not boil wine, the longer it cooks, the more alcohol dissipates

8. Stir wine & ladle into wine glasses or mugs

9. Decorate glasses with additional orange slices

10. Serve hot or warmed, enjoy with your favorite lite bites or small plates

To download this recipe click here

Find the inspirational recipe here…https://www.vibrantplate.com/wp-json/mv-create/v1/creations/152/print

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 da Team VILLA GRAZIELLA ORGANIC!