Simple Ingredients 

1 ½ lbs. Brussel sprouts 

3 Tbs. Villa Gabriella Organic Extra Virgin Olive Oil 

1 Tbs. Villa Gabriella Silver Balsamic Vinegar di Modena 

¾ tsp. Kosher salt 

½ tsp. freshly ground pepper 

Easy Directions 

1. Preheat oven to 400 degrees F. 

2. Cut off the brown ends from the Brussel sprouts and pull off any yellow or wilting outer        leaves.  Cut each sprout in half lengthwise. 

3.  Place Brussel sprouts in a bowl and coat them with the Villa Gabriella Organic Extra Virgin Olive Oil, Kosher salt and pepper. 

4. Pour the Brussel sprouts onto to a sheet pan large enough to spread the sprouts out into 1 layer.  Roast for 25- 30 minutes.   

5.  Remove the Brussel sprouts from the oven and drizzle with the Villa Gabriella Silver Balsamic Vinegar di Modena.  Turn to coat and return to the oven for another 10 minutes.   

6.  Remove sprouts from oven and sprinkle with addition salt to taste and serve immediately. 

Download Recipe Here

Simple Ingredients 

• 3 ⅓ cups/430 grams all-purpose or bread flour, plus more for dusting 

• ¼ teaspoon instant yeast 

• 2 teaspoons kosher salt 

• Cornmeal or wheat bran, as needed 

• Villa Graziella Organic Extra Virgin Olive oil for dipping 

• Villa Graziella Organic Tuscan Herb Seasoning Blend for dipping   

Easy Directions 

1. In a large bowl combine flour, yeast, and salt. Add 1 1/2 cups plus 2 tablespoons/390 milliliters water and stir until blended; dough will be shaggy and sticky.  

2. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. The dough will be ready when its surface is dotted with bubbles.  

3. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 

4. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.  

5. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran, or cornmeal.  

6. Cover with another cotton towel and let rise for about 2 hours. When ready, the dough will be more than double in size and will not readily spring back when poked with a finger. 

7. At least a half-hour before the dough is ready, heat oven to 450F˚.  

8. Place a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.  

9. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.  

10. Cool on a rack, serve and enjoy! 

Helpful Hints 

• To help dough rise in a drafty or colder home, turn the oven to 250-300˚F and place the bowl near the oven. 

• Dust a cast iron pot with cornmeal before placing the dough in it to prevent the bread from sticking. 

Click to Download Kiki’s No Knead Recipe

What’s in season? Cabbage! Fresh and plentiful cabbage is the base for this low-carb, healthy and deliciously savory soup. Make ahead for lunch or busy weeknight dinner. 6 abundant servings 

 Simple Ingredients 

• 4 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra for drizzling 

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

• 10 cups cabbage rinsed, dried, and thinly sliced 

• 1 medium onion 

• 2 quarts (8 cups) vegetable broth, if possible organic 

• Sea salt & freshly cracked pepper to taste 

• Grated parmesan cheese to taste-optional 

Easy Directions 

1. In a large pot with a lid or Dutch oven, melt the olive oil over medium heat, when hot, add onions, and sauté until onions start to soften. 

2. Increase heat to medium-high, add the cabbage to the pot, season with 2 teaspoons of Tuscan herb seasoning blend. 

3. Cook uncovered stirring often until the cabbage wilts, about 10-12 minutes. 

4. Reduce the heat to medium-low, cover the pot and occasionally stir until the cabbage shrinks by at least half, about 45 minutes. 

5. Add the vegetable broth to the pot, increase heat to medium-high, bring to a slow, steady boil. 

6. Return the heat to medium-low, cover and simmer for 15 minutes. 

7. Stir the soup and season to taste with Tuscan herb seasoning blend, sea salt and pepper, 

8. Drizzle with olive oil and grated parmesan cheese. 

9. Serve & enjoy!  

Helpful Hints  

• If using bagged cabbage, make sure to still wash & dry. 

• Sautéing onions over medium heat allows them to “sweat” releasing liquid while gaining rich flavors.    

• Add Tuscan seasoning blend also at end of the cooking time to retain aroma & flavors. 

• Soup not thick enough? Uncover and simmer 15-20 minutes to reduce liquid. 

• For fully blended flavors, prepare soup 1 day prior. Allow to cool and make smaller portions. Soup will thicken as it rests.  

• Refrigerate for up to 3 days. Freeze in an airtight container up to 3 months

Click to Download “Cozy Vegetarian Cabbage Soup” Recipe

Finding a simple recipe that is kid-approved is not always an easy task. Christi, mom of four makes these healthy, home-made fries. With only a few ingredients, these delicious Sweet Potato Fries cooked in the air fryer are sure to please any child or adult in your life.  

Simple Ingredients:

·      2 large sweet potatoes

·      4 tablespoons of Villa Graziella Extra Virgin Olive Oil

·      1 teaspoon of sea salt

·      ¾ teaspoon garlic powder

·      ¾ teaspoon onion powder

·      1/8 teaspoon pepper

Simple Directions:

1.     Peel sweet potatoes

2.     Slice sweet potatoes into “fries”

3.     Soak in water for 40 min

4.     Pat dry

5.     Season with olive oil, sea salt, garlic & onion powder and pepper

6.     Air fry at 400 degrees for 20 minutes

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!   

My dear friend Mary & I enjoyed a cooking class highlighting Bavarian cuisine and learned how to make braised cabbage with apples. Not just for brats or schnitzel, serve with roast turkey, grilled chicken or even as a meatless main! We swapped out the butter with olive oil, apple cider vinegar with silver balsamic vinegar for a healthier, tasty alternative. 6-8 servings a side dish.

Simple Ingredients:

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra to taste

· 1/2 cup Villa Graziella Argento-Silver Balsamic Vinegar + extra to taste

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

· 6 slices of smoked bacon, sliced thin across or 6 ½ ounces diced pancetta -Optional-

· 1 medium or large red cabbage, 2 -2 ½ pounds, outer leaves removed, washed, dried, quartered, cored, and cut crosswise in strips

· 2 apples-tart or sweet-Braeburn, granny Smith or honey crisp, washed, cored, and thinly sliced

· 1 medium yellow onion chopped

· 1 ½ teaspoons sea salt

· 1 ½ teaspoons fresh cracked pepper

Easy Directions:

1. Prepare the cabbage, keep in covered bowl of cold water.

2. In a large, covered skillet or Dutch oven, over medium heat the olive oil and add the onion, sauté until translucent, not brown.

3. Add bacon/pancetta and cook until brown, not burnt -Optional-.

4. Add the sliced apples followed by the Tuscan herb seasoning blend, stir, and cook until apples start to soften, about 3-5 minutes.

5. Stir ¼ cup of the balsamic vinegar into the mixture and simmer over medium heat,

3-5 minutes.

6. As apples cook, drain the sliced cabbage, and add to the mixture.

7. Add remaining ½ cup of balsamic vinegar and stir to thoroughly coat apples and cabbage.

8. Add salt & pepper and toss, reduce heat to medium low, cover the pot and simmer 30-45 minutes stirring occasionally until cabbage is very tender.

9. Remove the lid, reduce the heat to low and simmer until the liquid reduces and thickens about 5-10 minutes.

10.Taste and adjust with balsamic vinegar & Tuscan herb seasonings, stir, and serve immediately or keep warm over low heat.

Helpful Hints:

· Even tastier the next day, prepare the day before and reheat over low heat.

· Store in a covered glass container up to 4 days in the refrigerator.

· Compost apple core, cabbage core and outer leaves.

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!   

Simple Ingredients: 

• 2 Tbsp. Villa Graziella Organic Extra Virgin Olive Oil 

• 1 ½ cups chopped yellow onion 

• 2 cups peeled and chopped carrots (about 5) 

• 1 ¼ cups chopped celery (about 3) 

• 4 cloves garlic, minced 

• 4-14.5 oz. cans chicken broth or vegetable broth 

• 2-14.5 oz. cans diced tomatoes (undrained) 

• 3 cups peeled and ½-inch thick diced potatoes  

• 1/3 cup chopped fresh parsley 

• 2 bay leaves 

• 1 Tbsp. fresh thyme leaves or 1 tsp. dried thyme 

• 1 tsp. dried basil 

• 1 tsp. dried oregano 

• Salt and freshly ground black pepper  

• 1 ½ cups chopped fresh green beans 

• 1 ¼ cups fresh corn or frozen 

• 1 cup fresh or frozen peas 

Easy Directions: 

1.  Heat olive oil in a large pot over medium-high heat. 

2. Add onions, carrots and celery and saute 4 minutes, then add garlic and saute 30 seconds longer. 

3. Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. 

4. Bring to a boil, then add the green beans. 

5. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20-30 minutes. 

6. Add corn and peas and cook 5 minutes longer.  Serve warm.  Makes 8 servings.   

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!    

As we savor the last of the season’s fresh figs and tomatoes, why not enjoy in a delicious salad? Easy to assemble, serve as a healthy side dish to grilled or roasted chicken on a fall evening. 3-4 servings.

Simple Ingredients:

· 3 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra to taste

· 1 tablespoon Villa Graziella Condimento Bianco-White Balsamic Condiment + extra to taste

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

· 2 ripe medium tomatoes washed, dried, and quartered, or 1 cup cherry tomatoes halved

· 4 ripe black mission figs quartered green figs fine too

· 1 ripe avocado sliced

· Sea salt and fresh cracked pepper

Easy Directions:

1. In a platter or large plate arrange tomatoes and figs

2. Add the sliced avocado to the platter and set aside.

3. In a container or jar with a lid, combine the white balsamic condiment, Tuscan herb vegetable seasoning.

4. Add the olive oil and whisk until fully blended, season to taste.

5. Add the dressing to veggies to coat not drench.

6. Sprinkle sea salt & cracked pepper.

7. Serve and enjoy immediately.

Helpful Hints

· If not serving immediately, cover and refrigerate up to one hour. Do not add dressing to the veggies until right before serving to prevent sogginess.

· Serve on a bed of arugula lettuce, add chopped walnuts, pistachios, or toasted pine nuts 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!   

The celebration of Hispanic Heritage month continues with tostadas! Our organic certified Tuscan herb seafood seasoning blend and grilled shrimp on corn tortillas make for a smoky, scrumptious lunch or dinner. Makes 4 tacos. 

Simple Ingredients 

• 1-pound fresh or frozen, peeled, deveined shrimp 21-25 pieces, if possible, wild caught.  

• 1 ½ teaspoons Villa Graziella Organic Tuscan herb seasoning blend for fish or shellfish 

• 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil separated 

• 8 corn tortillas 

• 1 cup guacamole or thinly sliced avocado 

• 1 ½ cups green or purple cabbage washed, dried, shredded  

• 2 fresh limes each cut into 4 wedges 

• 1 cup fresh tomato salsa  

• Crumbled cotija cheese & sour cream for serving 

• 1 tablespoon fresh cilantro finely chopped optional 

Easy Directions 

1. Preheat grill to medium high. 

2. Toss shrimp with 1 tablespoon olive oil and 1 teaspoon Tuscan herb seafood seasoning in a bowl, mix well and set aside. 

3. Brush both sides of each tortilla with remaining tablespoon of olive oil, set aside.  

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

5. Grill shrimp in a grill basket until cooked through, do not overcook as shrimp cooks quickly. Or thread onto four 12-inch skewers, cook 2 minutes on each side. Remove shrimp from grill, place in a bowl, sprinkle remaining ½ teaspoon of Tuscan herb seasoning, toss and set aside. 

6. Heat tortillas on the grill until lightly charred, flipping once, do not overcook. 

7. Remove tortillas from grill, place on a large dish or platter. 

8. Add cabbage to each tortilla. 

9. Next add shrimp, top with guacamole, cotija cheese and salsa.  

10. Squeeze lime onto the taco, serve & enjoy! 

Did You Know? The word tostada is the Spanish word for toasted. A tostada is flat and usually made from corn. While a taco can be made from corn or flour, it is soft and often served folded. 

Helpful Hint: 

• Short on time? Use bagged, pre-cut cabbage, make sure to still wash, rinse & dry.  

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!   

Simple Ingredients

• 2 pounds Brandywine heirloom ripe tomatoes, cores removed

• 1 ½ cups light brown sugar

• ¼ cup lemon juice

• 1 Tablespoon lemon zest

• 1 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger

• 2 half-pint jars sterilized (optional), for canning)

Easy Instructions

1) Add the tomatoes to a blender or food processor. Pulse several times to crush the tomatoes.

2) Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ginger. Cook, stirring frequently until the mixture is thick and jammy – this will take about an hour. (To test, dip a cool metal spoon into the jam. It should slide off the spoon in a thick sheet – not in watery droplets.

3) Ladle the jam into the jars. Store in the refrigerator or freeze. Alternately, wipe the rims, cover with the lids, and screw the bands on until they’re just barely tight. Seal in a hot water bath for 20 minutes. Carefully remove the jars from the pot and let them rest on the counter for at least 6 hours. You should hear the jars make a "ping" sound when they seal. The jam is delicious right away but tastes even better after a few weeks.

To download 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!  

Watch and see if Consuelo can figure out which wine is which just by giving a sip!

Our wonderful friend John stopped by to put his wine taste buds to the test!

Martha has a great taste in wine, but can she tell us which is which?

Our fun friend James came joined us! Let’s see if he knows his wine as well as he thinks.