Still enjoyed throughout Sicily, this traditional pilaf of cauliflower, tossed with toasted almonds, capers, currants and lemon zest won’t disappoint! The delicious combination of bright acidity, savory & sweet flavors make it an easy side dish for a holiday ham, lamb, or brisket. Fiber rich and lighter than traditional rice, stuff peppers for a tasty meatless main dish. Four servings.

Easy Ingredients:

· ¼ cup Villa Graziella Organic extra virgin olive oil

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

· 1 large head of cauliflower (about 2 pounds) washed, dried & separated into small florets 3-4 cups. Or 2-5 cups of frozen riced cauliflower

· ¼ cup golden or mixed raisins

· 1 medium onion, thinly sliced

· 2 small garlic cloves minced, 1 small shallot ok too

· 1/3 cup sliced skin on almonds, toasted

· 2 tablespoons drained & rinsed capers

· Zest of ½ fresh lemon + extra to taste

· 1 pinch of red pepper flakes + extra to taste

· 1 tablespoon fresh parsley finely chopped, dry also ok

· 1 each teaspoon sea salt and freshly cracked pepper + extra to taste

Simple Directions:

1. Soak the raisins in warm water until plump & round, drain & set aside.

2. Trim cauliflower florets cutting off the green stem, pulse florets in several batches in a food processor or blender until they resemble couscous or grain consistency.

3. Or use frozen riced cauliflower and prepare according to directions.

4. Heat the olive oil in a large skillet over medium high heat, add the onions stirring to coat.

5. Lower heat to medium, cook onions stirring frequently until they soften and begin to brown, about 5 minutes.

6. Reduce heat to medium-low add toasted almonds, capers, garlic, raisins, lemon zest, Tuscan herb seasoning for vegetables, sea salt, pepper, and red pepper.

7. Stir to combine and cook for 5 minutes.

8. Add the cauliflower rice, mix thoroughly and sauté stirring gently until the cauliflower softens about 10-15 minutes.

9. Season to taste, stir and transfer to a serving bowl or dish.

10. Sprinkle with parsley serve and enjoy!

Helpful Hint:

· Make a day ahead for flavors to fully combine, store in a tightly covered container. Reheat in a covered pan over low heat before serving.

· Swap almonds with toasted pepitas, pine nuts or shelled pistachios. By lightly toasting the nuts the natural oils emerge with a savory flavor.

· Stuffed peppers: Clean the flesh & seeds from peppers. Fill water in a covered microwave safe dish to line the bottom. Microwave peppers on high for 2-4 minutes or until tender. Allow to cool, fill peppers with pilaf mixture, and bake 20-30 minutes @ 350˚F. Cover & refrigerate up to 3 days.

· The difference between rice and a pilaf? Rice is usually cooked in boiling water with no added flavors. With firmer grains a pilaf is usually sautéed with fruit, herbs, meat, nuts, and spices before cooking in a broth.

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.

The move from Winter to Spring is a great opportunity to enjoy fresh, raw greens! Why not a crunchy, savory/sweet & healthy salad. Dressed with a velvety smooth, flavorful dressing even non-salad eaters will enjoy! Make ahead for a meal-prep lunch or light dinner. 4 ample servings.

Simple Ingredients:

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

· 2 tablespoons Villa Graziella Organic Condimento Bianco-White Balsamic Condiment di Modena + extra to taste.

· 2 teaspoons Villa Graziella Organic Tuscan herb seasoning for vegetables + extra to taste.

· 1 pound Brussels sprouts washed, dried, trimmed & thinly sliced, about 5 cups.

· 1 head of radicchio lettuce, washed, dried & thinly sliced, about 2 cups.

· 1 cup toasted nuts; slivered almonds, chopped pecans, pistachios, or walnuts.

· ½ cup asiago, parmesan or provolone cheese shaved

· ½ cup dried cranberries, or cherries roughly chopped

· 1 tablespoon Dijon mustard

· 1 tablespoon honey

· 1 teaspoon sea salt

· 1/2 teaspoon fresh cracked pepper

Easy Directions:

1. In a medium bowl, combine the Tuscan herb seasoning blend and honey.

2. Add the balsamic condiment, mustard, ½ teaspoon of salt stir to combine.

3. Slowly drizzle in the olive oil, whisk the mixture, set aside at room temperature for 15-30 minutes.

4. In bowl, toss the sprouts, radicchio, nuts & cranberries. If making in advance; transfer to a covered storage container. Place the dressing in a separate covered storage container.

5. If serving immediately, whisk the dressing again and add to the salad mixture to evenly coat, followed by the remaining ½ teaspoon salt and pepper.

6. Add ¼ cup of the shaved cheese to the salad, toss gently.

7. Season to taste with vinegar, olive oil, Tuscan seasoning, salt & pepper.

8. Transfer to serving bowls or a platter.

9. Sprinkle the remaining ¼ cup of cheese.

10. Serve & enjoy!

Helpful Hints

· Forage the fridge for raw veggies; thinly slice asparagus, carrots, celery, or fennel add a tasty crunch.

· Include a protein like roasted chicken or salmon to your make ahead meal prep. for variety.

· Lightly toasting nuts brings out the natural oil for intense flavors and crunchier texture.

· Adding olive oil after combining vinegar, herb seasoning binds ingredients together for a smoother dressing.

· Cover & refrigerate up to 3 days.

· Add remaining dressing to grain & veggie bowl for dinner.

· Compost remaining veggie ends & stalks or add to your next homemade broth.

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.

What to make when spring is almost here but winter’s cold weather won’t leave? Soup!  

Fresh on hand veggies, pantry pasta and turkey sausage for a cozy weeknight dinner or make ahead meal-prep lunch.  4-6 servings. 

Simple Ingredients 

• 2 ½ 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 

• 1 pound crumbled Italian chicken or turkey sausage-optional- 

• 2 carrots sliced 

• 2 zucchini or celery stalks sliced  

• 1 medium onion diced 

• 3 garlic cloves, minced 

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

• 1 (28 ounce can) diced tomatoes 

• 4 cups fresh spinach rinsed and dried 

• 16 ounces short shape, dry or plant-based vegan or gluten free pasta, preferably bow tie, elbow, pennette or rotelle.  

• 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, heat 1 tablespoon of olive oil over medium heat, when hot, add crumbled sausage, cook until browned. Transfer to a paper bag or towel lined plate and set aside. 

2. Heat 1 tablespoon of oil, add carrots, onion, and zucchini followed by 1 teaspoon of Tuscan herb seasoning blend for vegetables. Stir and sauté until veggies soften, 5 minutes. 

3. Increase heat to medium-high, add remaining ½ tablespoon of olive oil, followed by the garlic, and spinach, stir in the remaining teaspoon of Tuscan herb seasoning blend. 

4. Cook uncovered stirring often until the spinach leaves wilt, about 10-15 minutes. 

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

6. Add the broth and tomatoes, increase heat to medium-high and bring to a steady boil. 

7. Reduce heat to medium-low, cover and simmer for 15-20 minutes. 

8. As the broth and veggies simmer, cook pasta until al dente, and drain. 

9. Add the pasta and sausage to the soup, season to taste with Tuscan herb seasoning blend, salt & pepper. Drizzle with olive oil and sprinkle grated parmesan cheese. 

10. Serve immediately & enjoy!  

Helpful Hints  

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

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

• Cook pasta separately, then add to soup to avoid it becoming soft & the soup too starchy.    

• Soup not thick enough? Simmer uncovered 15-20 minutes to reduce liquid before adding the pasta and sausage. 

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

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

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.

What to serve for dinner? Why not flavor packed shrimp & cavatappi pasta? Easy to prepare cavatappi, (corkscrew in Italian) and shrimp make a healthy & delicious dinner everyone will enjoy. Makes 4 ample servings.  

Easy Ingredients 

• 3 tablespoons Villa Graziella Organic extra virgin olive oil 

• 1 tablespoon Villa Graziella Organic Tuscan Herb Seafood Seasoning + extra to taste   

• 1 ½ pounds shrimp, peeled & deveined 

• 1-pound cavatappi or rotelli pasta 

• ½ cup panko breadcrumbs 

• 1 fresh lemon juice and zest, + extra to taste 

• 1 shallot or onion minced 

• 2 cloves garlic minced 

• 1 tablespoon unsalted, melted butter 

• 1 tablespoon fresh parsley finely chopped, dry also ok 

• 1 each teaspoon sea salt freshly cracked pepper 

Simple Directions 

1. Pre-heat the oven to 425˚F 

2. In a large baking dish, combine shrimp, ½ tablespoon of Tuscan herb seasoning, butter, lemon juice, lemon zest, minced onion, minced shallot, ½ teaspoon each salt, and pepper. 

3. In a medium bowl, thoroughly mix the panko, parsley, 2 tablespoons olive oil and remaining ½ teaspoon each sea salt and pepper. 

4. Spread the panko mixture evenly over the shrimp. 

5. Bake the shrimp about 10-15 minutes depending on the size of the shrimp and when panko topping turns golden & crispy (not brown). 

6. As the shrimp bakes, cook pasta in salted water to very firm-al dente, as it will continue to cook after draining. 

7. Drain pasta & set aside until the shrimp is baked. 

8. Transfer cooked pasta to the baked shrimp, add remaining tablespoon of Tuscan herb seasoning and drizzle remaining tablespoon of oil, toss to thoroughly coat. 

9. Add a squeeze of lemon juice and season to taste. 

10. Stir, serve and enjoy hot! 

Helpful Hint:  

• Instead of grated cheese which can overpower flavors, add a dash of lemon juice to balance the salty, savory taste of the dish. 

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.

This Valentine’s Day our hearts are beating for a creamy avocado, crisp bibb lettuce, and crunchy beet salad! Top with a velvety herb dressing for delicious lunch or 1st course.

4 ample servings.

Simple Ingredients

Herb Dressing

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

· 2 tablespoons Villa Graziella Organic silver balsamic vinegar di Modena + extra to taste

· 2 ½ teaspoons Villa Graziella Organic Tuscan herb seasoning for vegetables + extra to taste

· 2 tablespoons finely minced shallot

· 2 teaspoons Dijon mustard

· ½ teaspoon garlic finely minced

· ¼ teaspoon sea salt

· ¼ teaspoon fresh cracked pepper

Salad

· 10 cups Boston bibb lettuce, washed, rinsed, dried and torn into bit size pieces

· 2 small yellow beets, red ok too, washed, rinsed, peeled dried and thinly sliced

· 1 cup English cucumber, Persian ok too, washed, rinsed, dried and thinly sliced

· 1 cup cherry tomatoes, washed, rinsed, dried & sliced

· 1 ripe avocado, pitted, peeled and thinly sliced

· 2 tablespoons white sesame seeds

Easy Directions

1. In a medium bowl, combine the Tuscan herb seasoning blend and minced shallot.

2. Add the vinegar, mustard, garlic, salt & pepper and stir.

3. Then slowly add the olive oil, whisk & set aside at room temperature for 15-30 minutes.

4. On a large plate or platter, arrange the lettuce.

5. Top with sliced beets and avocado slices.

6. Followed by the cucumber slices.

7. Sprinkle the sesame seeds over the salad.

8. Whisk the dressing again, season to taste.

9. Drizzle over the salad right before serving.

10.Serve & enjoy with pita chips or crusty bread.

Helpful Hints

· Adding olive oil after combining vinegar, herb seasoning and shallots binds ingredients together and makes a smoother dressing.

· Cucumbers contain a lot of water, add slices before serving to avoid a soggy salad.

· Cover & refrigerate up to one week.

· Add dressing to grain & veggie bowl for dinner.

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.

Makes a 2 lb. loaf

Simple Ingredients:

·      1 cup warm water

·      1 tbsp milk

·      2 tbsp Villa Graziella Organic Extra Virgin Olive Oil + extra for dipping

·      4 tbsp brown sugar

·      1 tsp salt

·      3 cups bread flour

·      2 tsp active dry yeast

Simple Directions:

1.     Add all ingredients into bread machine

2.     Use Basic Bread setting

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.

In a lunch rut? Why not vibrant citrus in a salad! Combine pink grapefruit, navel, or blood oranges with peppery arugula lettuce and creamy mozzarella pearls. Add crispy prosciutto for a delicious burst of savory, sweet & tangy flavors all in 1 bite! 2-4 ample servings.

Simple Ingredients:

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

· ¼ cup Villa Graziella Condimento Bianco Balsamico-White Balsamic Condiment + extra to taste

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

· 1 teaspoon Villa Graziella Organic Tuscan Herb Meat Seasoning -Optional-

· 1 tablespoon fresh lemon juice

· 4 slices of prosciutto about 2 ½ ounces -Optional-

· 2 ½ cups of arugula or dandelion lettuce, washed & dried

· Segments from 2-3 navel, blood, Cara Cara or Valencia oranges

· Segments from 1 pink or red grapefruit

· 10-12 fresh mozzarella pearls halved

· ½ teaspoon sea salt

· 1 teaspoon fresh cracked pepper

Easy Directions:

1. Prepare the dressing: Add the vinegar, lemon juice, Tuscan vegetable seasoning, salt & pepper in a bowl. Slowly whisk in olive oil until an emulsion is created. Set aside.

2. In a skillet, over medium-high heat, add prosciutto slices and sprinkle ½ teaspoon of Tuscan herb seasoning for meat on 1 side. Cook the prosciutto until it starts to brown, and the edges turn crispy, about 2 minutes, do not overcook.

3. Flip slices over, sprinkle remaining ½ teaspoon of Tuscan herb meat seasoning on the prosciutto slices, repeat the process.

4. Transfer slices to a brown paper bag or paper towel lined plate, set aside to cool.

5. Add the arugula to a large bowl. Drizzle 1 1/2 tablespoons of dressing over the greens. With your hands, mix to thoroughly coat.

6. Add the fruit segments to the bowl of greens, followed by the mozzarella pearls and gently toss.

7. Chop prosciutto slices into small pieces, add ½ to the salad bowl and toss again.

8. Add remaining dressing to salad, taste and adjust with olive oil, white balsamic condiment & Tuscan herb vegetable seasoning.

9. Plate the salad into portions and top with remaining prosciutto.

10.Serve immediately & enjoy!

Helpful Hints:

· Compost citrus peels, and the outer arugula/dandelion leaves.

· What is an emulsion? A mixture of 2+ liquids that temporarily fuse as 1 liquid. For an olive oil-based dressing, add olive oil after the vinegar or other liquid ingredient. Mix thoroughly in a bowl or shake in a closed jar.

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!   

Enjoy an easy dinner with fresh balsamic glazed salmon fillets! Serves 5 to 6.

Easy Ingredients

• 6 5-ounce-fresh salmon fillets

• 1/3 cup Villa Graziella Organic Balsamic Vinegar di Modena

• 3 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil

• 5 teaspoons Dijon mustard

• 3 tablespoons of dry white wine

• 1 tablespoon honey

• 1 tablespoon oregano

• Sea salt & fresh cracked pepper to season

Simple Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil & brush with 1 tablespoon of olive oil.

2. In a small saucepan, over medium heat 2 tablespoons of olive oil.

3. Add garlic & cook until soft & golden, approx. 3-5 minutes, do not brown.

4. Add white wine, honey, balsamic vinegar, mustard, salt & pepper.

5. Simmer, uncovered for 5 minutes, until liquid thickens, remove from heat & set aside.

6. Arrange salmon on foil-lined baking sheet, skin side down.

7. Brush fillets with balsamic glaze, season with oregano.

8. Bake 10-15 minutes. To check for doneness, insert a knife on an angle into the center of salmon & gently part the meat. If opaque & flakes into small pieces, salmon is cooked.

9. Remove fillets from oven, brush with remaining glaze, season with salt & pepper, allow fillets to “rest” 2-3 minutes & remove skin.

10. Serve & enjoy with Villa Graziella artisan-crafted IGT Bianco Toscano white wine made with organic grapes.

 An antique, cereal grain cultivated throughout the globe & a kitchen staple in many cuisines, barley is calcium, magnesium & potassium rich. Using Villa Graziella Organic extra virgin olive & our slow cooker, we curated a healthy, delicious, cold-weather dish.  Makes approx. 5 servings

Easy Ingredients

• ¼ cup uncooked pearl barley

• 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra 2 tablespoons for drizzling

• 1-pound turkey or Italian sausage

• 6 cups organic chicken broth

• 10 ounces fresh kale or spinach chopped

• 1/2 cup diced onion

• 1 large carrot sliced

• 2 tablespoons minced garlic

• 1/2 teaspoon fresh cracked pepper

• 1 teaspoon sea salt

Simple Directions

1. Over medium heat, add 2 tablespoons oil to a skillet, add kale cook until soft.

2. Add onion & garlic to skillet, cook until translucent.

3. Add turkey sausage, cook until evenly browned. 

4. Season with pepper & sea salt.

5. In a slow cooker, mix the sausage & spinach mixture.

6. Add chicken broth, carrot & barley.

7. Cover slow cooker, and cook 4 hours on high or 6 to 8 hours on low.

8. Stir occasionally, season to taste with pepper & sea salt. 

9. Drizzle with extra-virgin olive oil.

10. Serve & enjoy with Villa Graziella artisan-crafted Rosso Toscano made with organic grapes.

Tried, Tasted & True!

Did you know January is Slow-Cooker month? Easy to prepare for a busy weeknight dinner or next day lunch, our friend Amy adds Tuscan herb seasoning for meat, olive oil and Condimento Balsamico Bianco (white balsamic vinegar) for a delicious smoky, savory taste. Serves 4-6

Easy Ingredients:

· 3-4 pounds fresh boneless pork shoulder, trimmed of excess fat

· 1 teaspoon Villa Graziella Tuscan herb seasoning for meat, plus extra to taste

· 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil

· 1 cup Villa Graziella Organic white balsamic vinegar, plus extra to taste

· 1 tablespoon light brown sugar

· 3 tablespoons tomato paste

· 1 teaspoon mustard powder

· 1 teaspoon sea salt, plus to taste

· 1 teaspoon fresh cracked pepper, plus to taste

Simple Directions:

1. Mix Tuscan herb seasoning, mustard powder, sea salt and pepper and ½ tablespoon of brown sugar in a bowl, rub the spice mixture evenly over all sides of the pork.

2. Heat olive oil in a large skillet or Dutch oven, add pork and cook over medium heat, turning on all sides until evenly browned, approx. 5 minutes.

3. Remove pork, transfer onto a plate, and set aside.

4. Add white balsamic vinegar to skillet, whisk together with pan drippings, transfer the liquid to a slow cooker.

5. Add tomato paste, 1 cup of water and remaining ½ tablespoon brown sugar to slow cooker, stir to combine, then add the pork.

6. Cover and cook on low for 8 hours.

7. Remove pork, transfer to a cutting board, and set aside.

8. Strain the liquid into a saucepan, bring to a gentle boil, simmer until reduced by half the amount, approx.10-15 minutes.

9. Shred the pork and mix in a bowl with 1 cup of the liquid reduction, add Tuscan herb seasoning blend, salt, pepper, and white balsamic vinegar to taste.

10.Serve hot and enjoy on a toasted bun. Cover & refrigerate up to 3 days.

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!