Abundant summer tomatoes combined with shrimp make an easy and tasty dinner. Skip cheese and cream for a lighter version and add a side salad for a delicious & healthy meat-free meal.  

4-servings. 

Easy Ingredients 

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

• 1 ½ teaspoons Villa Graziella Organic Tuscan herb seasoning blend for fish + more for tossing. 

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

• 2 cups shrimp fresh or frozen, cleaned (if possible, sustainably sourced, or wild caught) 

• 2-3 cloves fresh garlic gloves, minced, or 1 thinly sliced white onion 

• 1 pound of spaghetti, short pasta fine too  

• 2 tablespoons fresh parsley chopped 

• Pinch each of sea salt and freshly cracked pepper to taste 

Simple Directions 

1. Heat 1 tablespoon of olive oil over medium heat in a cast iron skillet or sturdy pan. Add shrimp, add the Tuscan herb seasoning blend for fish and stir. 

2. Cook shrimp about 2-4 minutes on each side, do not overcook, remove from the pan, set aside. 

3. In the same pan, add another tablespoon of olive oil, increase the heat to medium high heat. Add cherry tomatoes, salt & pepper, gently combine.  

4. As tomatoes, cook, they will bubble and form small blisters. Press down on half the tomatoes with the back of a spatula.  

5. Add the garlic to the pan of tomatoes, sauté for 2-3 minutes until garlic turns golden but not brown. Turn off the heat, leave the tomatoes in the pan and set aside. 

6. Cook pasta according to package instructions, reserve 1 cup of the pasta cooking water and set aside. Drain the pasta into a large serving bowl, add 1 tablespoon of olive oil and toss, set aside.   

7. Add ½ cup of the reserved pasta water to the pan with tomatoes and garlic. Scrape the bottom of the pan, heat over low and cook for about 3 minutes or until a thick sauce consistency forms. 

8. When a thick sauce consistency forms, add the shrimp to the pan. Cook on low for 1-2 minutes as the sauce thickens. 

9. Remove the tomato & shrimp sauce from the pan and add to the cooked pasta. Toss, taste and add olive oil and seasoning. Add a bit of the pasta water if too dry.  

10. Sprinkle with parsley, serve & enjoy! 

Helpful Hints: 

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

• Pasta water contains extra starch released from the pasta as it cooks. The starch creates an emulsion and binds with the olive oil & sauce making it thicker.  

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

To download this recipe click here 

 Inspirational Recipe found here https://theflavoursofkitchen.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!

An ancient super grain, originally from the Middle East, Farro is a healthy, delicious base for soups, bowls, and salads. Summer is an ideal time to add fresh crunchy veggies to our farro salad. Makes an easy, fresh lunch or as a meatless main dish on a warm summer evening. 4-6 servings.

Easy Ingredients

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

· 1 cup uncooked farro, rinsed and drained

· 1 - 15 ounce can of chickpeas, drained and rinsed

· 1 bell pepper-red, orange or yellow, seeds removed, diced

· 1 English cucumber, diced

· 2 small tomatoes, diced

· 1/4 cup red onion, diced

· 1/4 cup fresh parsley or basil, chopped

· 6 ounces of feta cheese, crumbled

The Dressing

· 1/4 cup Villa Graziella Organic Extra Virgin Olive Oil + extra for to taste

· 3 tablespoons Villa Graziella Condimento Bianco-White Balsamic Condiment + extra to taste

· 2 teaspoons Villa Graziella Organic Tuscan Herb Vegetable Seasoning + extra to taste

· 2 garlic cloves, minced

· 1 Fresh lemon, juiced

· Sea salt and fresh cracked pepper to taste

Simple Directions

1. Cook the farro according to package directions, do not overcook.

2. Drain the farro, place in a bowl, drizzle with 2 tablespoons of olive oil. Mix well, set aside, and allow to cool.

3. While the farro cooks, add the chickpeas, pepper, cucumber, tomato, and onion to a large bowl, stir to combine, set aside.

4. In a container or jar with a lid, combine the white balsamic condiment, Tuscan herb vegetable seasoning, garlic, lemon, salt, and pepper mix well. Then add the olive oil and whisk until fully blended, cover and refrigerate.

5. When completely cool, combine the farro to the chickpeas and veggies.

6. Whisk the dressing again and season to taste.

7. Add the dressing to the farro and veggies to coat not drench the salad, toss gently.

8. Cover and refrigerate for up to 2 hours.

9. Sprinkle the feta cheese and chopped herbs on the salad and lightly toss.

10. Serve and enjoy, keep in a covered container for up to 4 days.

Helpful Hints

· Add your favorite on hand summer veggies: carrots, celery, radishes, or zucchini.

· Do not add dressing to the salad until 2 hours before serving to prevent sogginess.

· Serve farro on a bed of arugula lettuce, add chopped walnuts, pistachios, or toasted pine nuts with sliced avocado for a meatless main course.

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!

Did You Know? Farmers’ markets date back to ancient Egypt where fruit, veggies, grains, and meat were sold along the Nile River. Shopping at your local market or community sponsored agriculture (CSA’s) support smaller farmers and producers, many who adhere to organic or regenerative practices to reduce climate change while promoting a fair-trade supply chain.  Follow these market tips to make the most out of your shopping trip. 

1. Establish a Budget  

Savvy shoppers set a budget before heading to out. Many people save by taking a limited amount of cash & leaving credit cards at home. No budget, no shopping list with a credit card can be tempting to over buy with too much spinach or squash to eat. 

2. Do a Walk Around 

As pretty the flowers or as enticing the Bing cherries and white peaches appear, before shopping, take a walk around.  Preview the market for what is available, at what prices. Look for signage indicating certified organic producers or sustainable sellers with approved 3rd party certification (USDA Organic), and growers who adhere to participatory guarantee systems (PGS) or local quality assurance systems.  

3. Buy in Bulk and Split It 

If you and your neighbors want blueberries, or you and friends are making zucchini bread, ask if farmers offer discounts on bulk quantity vegetables or whole flats of fruits. 

4. Get to Know Your Vendor 

Talk to your local purveyor. Ask questions on how to prepare their products and share your results. Farmers & vendors are experts in their category with a wealth of information, and more likely to offer discounts or complimentary items to regulars they know. 

5. Avoid Haggling 

A farmers’ market is not a souk. There is a big difference between politely asking for a discount and wrangling for a better deal. Higher prices for organic produce & foods are due to higher operating and transportation costs, better ingredients, and quality over quantity. 

To find a farmers market or CSA by you visit:  https://www.usdalocalfoodportal.com/fe/fdirectory_farmersmarket/?source=fe&directory=farmersmarket&location=&x=&y= 

https://www.usdalocalfoodportal.com/fe/fdirectory_csa/?source=fe&directory=csa&location=&x=&y= 

Last summer I was fortunate to meet with Karen Glennemeier. An accomplished biologist and ecologist, Karen examines and restores Chicago area forests, prairies, and wetlands. A dedicated conservationist she has worked with the Audubon Society and the Chicago, John G. Shedd Aquarium.

Her 20+ years’ experience and knowledge led her to found Habitat Research and Habitat Help. Partnering with local governments and organizations to create outdoor native habitat gardens, environments, and landscapes.

Why Go Native?

Local bushes, plants and trees act as rain and stormwater pollution filters for cleaner water, to fortify and stabilize soil. Their flowers, foliage and fruit are crucial food for local animals, bees, birds, butterflies, and pollinators. This healthy ecosystem promotes ideal conditions for regional fauna and flora to truly thrive, a tangible win for both the environment and people.

As people remained home during the pandemic, many rediscovered the joy of gardening. Unsure where to start, what to plant and how to maintain their gardens people turned to Karen for assistance. From this need, Habitat Help Landscaping emerged for both small and large spaces.

Karen shared her passion for environmental conservation, her career in science and biology. Natural ecosystems in Chicago and changes people can make to create a more harmonious outdoor environment no matter what size. To learn more visit https://habitatresearch.net/about.html and

https://habitathelplandscaping.com/

An American classic, adding olive oil makes it chocolatey, chewy, crunchy and of so delicious! Just 1 cookie won’t be enough. Makes about 18 cookies. 

Simple Ingredients: 

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

• 1 large egg, room temperature, if possible organic  

• 1 ½ cups all-purpose flour 

• ¾ cup packed light or dark brown sugar, if possible organic 

• ¼ cup granulated sugar, if possible organic 

• 1 cup bittersweet, semi-sweet or milk chocolate chips 

• ½ cup coarsely chopped pecans or walnuts (optional) 

• 3 tbsp. unsalted butter, room temperature 

• 1 tsp. vanilla extract  

• ½ tsp. baking powder 

• ½ tsp. baking soda 

• ½ tsp. sea salt or kosher 

• Flaky sea salt optional  

Easy Directions: 

1. In a large bowl, mix the flour, baking powder, baking soda and salt, set aside. 

2. In another large bowl add the olive oil, butter, brown and granulated sugar. Mix with a stand or hand mixer on a medium speed until combined, about 3 minutes. Once homogenous, reduce speed to low then add the egg and vanilla extract and mix to thoroughly combine. 

3. Add the dry ingredients to the bowl of wet ingredients and mix on a low speed until combined. Then add the chocolate chips and nuts if using, mixing a few seconds. 

4. Remove the bowl for the stand mixer or stop using the hand mixer and continue to mix with a wooden spoon or sturdy spatula. 

5. Preheat oven to 350◦F and set the oven rack to the center position.  

6. With your hands, shape the dough into 18 balls-approx. 2 heaping tablespoons.  

7.  Place 9 balls each on a parchment lined baking sheet. 

8. Bake for 10-15 minutes until the cookies brown and crisp around the edges.   

9.  Remove from the oven, sprinkle with sea salt flakes and transfer to a cooling rack. 

10. Serve with your favorite coffee, hot chocolate, or tea! 

Helpful Hints: 

• Cookies will have slight cracks on top and become crunchier as they cool. 

• Store in between wax or parchment paper in an airtight container, at room temperature for up to 3 days. 

• Freeze dough balls in a sealed freezer bag up to 1 month. They can be baked frozen 

Lomas, Valery Life is What You Bake It Clarkson Potter 2021 

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!

Did you know June is also National Veggie Month? Celebrate the season’s bounty & enjoy your favorite veggies marinated & grilled. The fresh & tasty vinaigrette adds delicious flavor for a healthy side dish sure to please even the pickiest vegetable eaters. 4 ample servings.

Easy Ingredients:

· ¼ cup Villa Graziella Organic extra virgin olive oil + extra for grill basket

· 1/4 cup Villa Graziella Organic Condimento Bianco white balsamic vinegar + extra to taste

· 1 teaspoon Villa Graziella Organic Tuscan Herb Vegetable Seasoning + extra to taste

· 1 medium Spanish (red) onion, halved and quartered

· 2-3 medium zucchini or yellow squash, sliced into 1/4-inch-thick rounds

· 1 red bell pepper, cut into 1-inch pieces

· 1 yellow bell pepper, cut into 1-inch pieces

· 1/2 cup cherry tomatoes

· 1 teaspoon Dijon mustard

· 1/2 teaspoon sea salt

· 1/4 teaspoon fresh cracked pepper

· 1 tablespoon fresh parsley

Simple Directions:

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

2. Preheat gas or charcoal grill to medium high heat.

3. In a small bowl, whisk together, white condimento vinegar, followed by olive oil, mustard, Tuscan herb vegetable seasoning, salt, and pepper, set aside.

4. In a large bowl, combine onions, peppers, tomatoes, and zucchini.

5. Add vinaigrette to vegetable and toss, marinate 15-20 minutes at room temperature.

6. As veggies marinate, lightly coat grill basket with olive oil, place on grill to heat.

7. Place veggies in grill basket or thread onto skewers, close grill cover, discard marinade.

8. Grill for 5 minutes until vegetables soften and begin to show grill marks.

9. Stir veggies or turn skewers, close cover, grill for 5 additional minutes.

10.Season to taste with vinegar & Tuscan herb vegetable seasoning, sprinkle with parsley, serve hot or at room temperature and enjoy.

Helpful Hints:

· Choose in season vegetables for fresh, full flavor-Anaheim Chiles, bell peppers, chayote squash, corn, eggplant, jalapeno peppers, okra, or summer squash.

· Compost or use ends and scraps for flavorful veggie-based broth.

· Start with vinegar, then olive oil, mustard & Tuscan herb seasoning to bind the ingredients together. If oil is added first, it creates a film around the veggies.

· Soak bamboo skewers in water 15 minutes so veggies cook evenly & do not burn.

· Cover & refrigerate up to 3-4 days, do not freeze.

· Add extra, unused veggies to grain bowls, salads, sandwiches, plain yogurt & wraps.

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!

Did you Know? June is National Fruit & Veggie Month? Why not enjoy fresh fruit skewers drizzled with Condimento Bianco white balsamic vinegar! Fiber rich, healthy, easy, and affordable as ripe berry & stone fruits are in season. 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 apples, 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 hints:

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

· Pack extra, cut fruit in re-usable bags or containers for a healthy grab & go afternoon snack or enjoy while preparing a meal.

· Add extra cut fruit to ice cream, sorbet or yogurt for an easy, after dinner dessert.

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!

Protein packed avocado, shredded chicken, crunchy roasted chickpeas, and toasted pine nuts make this bowl a delicious and healthy lunch, dinner, or summer side dish. Serves 4-6

Simple Ingredients:

· 2 ½ tsp Villa Graziella Organic extra virgin olive oil

· 2 tsp Villa Graziella Organic Tuscan herb seasoning blend for vegetables

· 1 1-pound package orzo pasta

· 1 16-ounce can of chickpeas

· 4 cups shredded cooked chicken if possible organic

· 1 seedless cucumber, washed, dried, and sliced

· 2 avocados, halved and sliced

· 4 tsp toasted pine nuts

· 6 cherry tomatoes, washed, dried and cut in half

· ¼ tsp sea salt

· ¼ tsp fresh cracked pepper

Dressing:

· ¼ cup Villa Graziella Organic Condimento Balsamico Bianco white condiment vinegar

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

· 1 tsp fresh garlic chopped

· 1 lemon freshly squeezed

· ½ tsp sea salt

· ½ tsp fresh cracked pepper

Easy Directions:

1. Preheat oven to 400°F.

2. Bring a large pot of water to a boil, salt and cook orzo according to the package directions.

3. Drain the orzo, transfer to a large bowl, add 1/2 teaspoon of olive oil to the orzo to prevent from sticking, stir thoroughly and set aside to cool.

4. In a mixing bowl, combine the chickpeas, 2 teaspoons of olive oil, Tuscan herb seasoning blend for vegetables, sea salt and pepper.

5. Mix well to completely coat, transfer to a parchment lined cookie sheet.

6. Roast in the oven for 10 minutes, remove from the oven and stir chickpeas. Return to the oven for an additional 10 minutes until brown not black.

7. As the chickpeas roast, combine the white balsamic condiment, garlic, lemon juice, salt, and pepper in a bowl. Slowly whisk in the olive while stirring constantly. Taste and adjust with oil and set aside.

8. Mix cooled orzo with ½ cup of the dressing.

9. Divide the orzo evenly into individual bowls. Top with chicken, cucumber, avocado, roasted chickpeas, pine nuts & tomatoes.

10.Serve & enjoy with the remaining dressing on side for drizzling.

Helpful Hints

· Personalize your bowl with farro, brown rice or quinoa.

· Add protein: chicken, boiled eggs, or fish. If vegetarian, add beans, lentils, or tofu.

· Use grilled, roasted, or steamed broccoli, carrots, or eggplant. Or raw veggies; carrots, peppers or radishes for color, crunch, and fiber.

· Add the dressing just before serving to avoid soggy veggies.

Inspirational recipe found here…feelgoodfoodie.net

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!

Did you know? June 4th is National Cheese Day! Why not celebrate with a sformato?

An Italian style savory soufflé or flan, it means “unmolded”, as it is cooked in single serving ramekin then “unmolded” onto a dish. Fresh eggs & quality Parmigiano Reggiano cheese are the key ingredients. The Bologna based culinary historian, talented home chef and very patient, Carmelita Caruana taught us this recipe which we tweaked. Delicious as a first course or enjoy the next day with a salad for lunch, Makes 4-sformati.

Easy Ingredients:

· 2 tablespoons Villa Graziella Organic extra virgin olive oil

· 1 tablespoon Villa Graziella Organic Gold balsamic vinegar

· 7/8 cup or 3.1 ounces of finely grated Parmigiano-Reggiano cheese

· 1 cup or 8.45 ounces fresh whipping cream

· 1 tablespoon of corn starch

· 2 fresh, room temperature eggs, if possible organic

· 1 tablespoon fresh or dried herbs-optional

· 1 teaspoon grated nutmeg

· 1 teaspoon cracked pepper + to taste

· 1/4 teaspoon sea or Kosher salt + to taste

Simple Directions:

1. Preheat oven to 350˚F, oil ceramic or aluminum foil molds thoroughly, set aside

2. In a small saucepan, combine corn starch with 1 tablespoon of water until smooth, add cream to mixture, stir together

3. Season with nutmeg, salt, pepper, and herbs

4. Place pan over medium heat, slowly bring to a boil

5. As cream is heating, lightly whisk eggs and grated cheese in a bowl set aside

6. When cream comes to a boil, remove from heat, adding a bit of egg & cheese mixture, whisk quickly but gently to not curdle eggs

7. Add remaining eggs & cheese in batches, whisk quickly but gently until completely blended

8. Fill moulds ¾ to the top, place in a water bath, bake for 20-25 minutes or until a toothpick comes out clean when inserted

9. Remove from oven, cool to room temperature so sformato firms, turn mold over onto a dish, drizzle balsamic vinegar over each sformato

10. Serve and enjoy!

Helpful Hints

· Make extra and refrigerate for next day lunch with a salad, serve at room temperature

· Sformato can be made in a larger soufflé dish and served onto individual dishes

· Don’t have Parmigiano Reggiano? Use quality grated aged Pecorino cheese

· Although travel to Bologna is restricted, fortunately you can still learn from Carmelita with her online lessons. For more info. visit https://www.cookitaly.com/homepage-cook-italy/store-2-2/

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!

Crunchy, chocolatey & delicious, Violet’s Mandel bread (Mandelbrot) is a traditional Jewish, twice baked cookie, like Italian biscotti. A new favorite, we could not get enough so Violet & her daughter Kim graciously taught us how to bake them! Violet adds cherries for extra flavor. Makes about 25 cookies.

Simple Ingredients:

· ½ cup + 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil

· 3 large eggs, room temperature, lightly beaten, if possible organic

· 3 cups all-purpose flour, sifted. Or for Passover, two-3/4 cups matzah cake meal (or GF matzah cake meal)

· 1 cup sugar

· 1 cup semi-sweet or milk chocolate chips

· ½ cup coarsely chopped pecans, pistachios, walnuts, or slivered almonds (optional)

· ½ cup Maraschino cherries, stems removed, quartered and without the juice

· 1¼ tsp. cinnamon sugar

· 1 tsp. almond extract

· 1 tsp. baking powder

· 1 tsp. salt

Easy Directions:

1. In a medium bowl, mix the flour, baking powder and salt.

2. In another bowl combine the almond extract, olive oil and sugar, then add the eggs and mix to thoroughly combine.

3. Add the dry ingredients to the bowl of wet ingredients and stir.

4. Add the cherries, chocolate chips and nuts if using.

5. Preheat oven to 350◦F and set the oven rack to the center position.

6. With your hands, shape the dough into a two 13-inch-long, 2-inch-wide, and 1-inch-tall logs on a parchment lined baking sheet.

7. Bake for 30 minutes and remove from the oven.

8. When still hot, using a serrated knife, cut across each loaf diagonally into 3/4-inch-thick-slices, sprinkle cookies with cinnamon sugar and return to the oven for an additional 5 minutes.

9. Remove from the oven and cool on the baking sheet or transfer to a cooling rack.

10. Serve with your favorite coffee, hot chocolate, or tea!

Helpful Hints

· For an extra chocolatey version, once completely cooled, dip individual cookie ends in a bowl of melted chocolate.

· To avoid crumbly cookies, allow the loaves to fully cool before cutting.

· Cookies will have cracks on top and become crunchier as they cool.

· Store in between wax or parchment paper in an airtight container, at room temperature for up to 2 weeks.

Did You Know? Mandelbrot cookies are an Ashkenazi Jewish dessert dating back to the early 19thcentury? Almond (mandel) and bread (brot) in both German and Yiddish!

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!