Looking for a new dessert? Look no further than what’s in season? Fruit!

Fresh, healthy & delicious, this easy dessert dip pairs with just about any fresh seasonal fruit. Make the dip ahead with balsamic vinegar and add your favorite fruit before serving! Enjoy the next day for breakfast with granola or a combine the ingredients in a blender for a refreshing afternoon smoothie. 4 servings

Easy Ingredients:

· 1 tablespoon Villa Graziella Organic Condimento Bianco - White Balsamic Vinegar

+ extra to taste.

· 1 teaspoon Villa Graziella Organic Balsamico Argento – Silver Balsamic Vinegar.

· 1 cup plain Greek yogurt

· ½ teaspoon ground cinnamon

· ½ teaspoon ground nutmeg

· ½ fresh lemon zest only, set aside the lemon juice.

· 1 pint each 2 different colored fresh berries: blueberries, blackberries, strawberries, or raspberries.

· 1 pint of sliced but not peeled, fresh apples, grapes, peaches, or pears.

· 1 fresh mango

· 1 fresh pineapple

Simple Directions:

1. Wash and rinse berries, set aside to allow to air dry. When fully dry, place in a covered bowl and refrigerate.

2. Peel and slice mango into spears or wedges, place in a bowl and set aside.

3. Peel and slice the pineapple into spears or wedges, add to mango. If using apples, peaches, or pears, wash, and dry fruit cut into spears or wedges. Cover, and refrigerate.

4. Add yogurt, followed by the white balsamic then silver balsamic to a medium bowl with an airtight cover.

5. Add cinnamon, nutmeg and lemon zest to the mixture and gently blend with a fork or whisk until combined.

6. Season to taste with white balsamic vinegar, then spices.

7. Cover the bowl and refrigerate.

8. Place yogurt dip in a serving bowl, place on a tray or platter.

9. Arrange fruit spears followed by the berries around the bowl with sturdy toothpicks.

10. Serve & enjoy!

Helpful Hints:

Ø Dairy-free or vegan? Swap plain Greek yogurt with a dairy free or plant-based substitute yogurt such as almond, cashew, coconut, macadamia nut or oat milk.

Ø Apples, peaches, & pears brown easily, sprinkle the reserved lemon juice over the fruit to delay the browning process.

Ø Cut sturdier fruits-mango, & pineapple into wedges or spears.

Ø Compost mango & pineapple peels, apple & grape stalks.

Ø Re-fresh remaining dip next day with white balsamic vinegar.

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!

Get holiday ready with easy, delicious & nutritious grilled watermelon! Brush slices with extra virgin olive oil, dust with a bit of sea salt, and grill a few minutes! Refreshing, savory & naturally sweet all in 1 bite! Serves 4.

Simple Ingredients:

· 2 ½ pound fresh watermelon, if possible organic

· 2 tablespoons Villa Graziella Organic extra virgin olive oil, plus extra to taste

· ¼ teaspoon coarse sea salt

· 1 pinch fresh cracked pepper-optional

Easy Directions:

1. Cut the watermelon in half.

2. Place cut side down on a chopping board or large plate, cut into 1 ½ wedges leave the green rind on.

3. Lightly brush both sides of each wedge with olive oil.

4. Sprinkle both sides of each wedge with sea salt.

5. Place on a platter or large serving plate.

6. Preheat the grill to high.

7. Grill over high heat until grill marks begin to form and the melon softens, 3-5 minutes.

8. Remove from the grill, place on a clean serving plate or platter.

9. Season to taste with olive oil and sea salt.

10. Serve & enjoy!

Helpful Hints

· Store 1 day covered in the refrigerator.

· Add arugula lettuce, crumbled feta cheese, fresh chopped basil, or mint to grilled watermelon. Drizzle with balsamic vinegar followed by olive oil for an easy side dish or refreshing summer salad.

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!

Nothing says Summer like blueberries! Author of multiple books, fantastic friend, and expert of everything gluten, Kim re-created a gluten and dairy free version of her mother’s Blueberry Buckle cake. Using a combination of olive oil and organic buttery spread for butter and almond milk for a delicious summer dessert! 9-12 servings.

Enjoy these books by author Kim Koeller LET’S EAT OUT AROUND THE WORLD & ALLERGY FREE GLUTEN FREE PASSPORT SERIES & much more at https://glutenfreepassport.com/ @GFAFPassport

Simple Ingredients:

Streusel

· 1 ½ teaspoons of Villa Graziella Organic extra virgin olive oil

· 4 tablespoons of Earth Balance organic buttery spread, softened

· 2/3 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix

· 1/2 cup organic brown sugar, packed

· 1 teaspoon cinnamon

Cake

· 1 ½ tablespoons of Villa Graziella Organic extra virgin olive oil

· 1/8 cup Earth Balance Organic Buttery Spread, melted

· 1 1/2 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix

· 1/2 cup organic sugar

· 2 large eggs

· 1/2 cup almond milk

· 1 teaspoon gluten free vanilla

· 1 pint of fresh blueberries

Easy Directions:

Streusel

1.Mix the gluten free baking mix, brown sugar, and cinnamon together until evenly blended.

2. Add the olive oil and buttery spread mix evenly crumbly and set aside.

Cake

1. Preheat oven to 350 degrees.

2. Lightly grease a 9" square pan with butter spread and dust with baking mix.

3. Whisk together the baking mix and sugar in a separate bowl.

4. Whisk together the olive oil, the melted buttery spread, eggs, almond milk, and vanilla.

5. Stir wet mixture into the dry ingredients until well blended.

6. Mix in the pint of blueberries.

7. Spread the batter evenly into the prepared 9” square pan.

8. Sprinkle batter with streusel topping.

9.Bake for approximately 22-26 minutes until a cake tester or toothpick comes out clean and the

middle springs back when pressed lightly.

10.Cool for 15-20 minutes, cut into squares, serve & enjoy!

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 the seasons change so too do fresh fruit & veggies. June offers you a bounty of tasty, healthy goodness! Local produce is fresher, more cost effective & supports community farmers. Did you know fruit & vegetables are also mood boosters? Yup, scientists report people who eat produce daily have a greater sense of well-being and happiness. Take care of all of you and learn what’s in season in your area.

Seasonal Food Guide. https://www.seasonalfoodguide.org/ 

Also called a Gong or Live Sound Bath, this form of group meditation uses different sounds at various beats to reach a heightened meditative state.  A sound therapist uses singing bowls, bells, chimes, cymbals, gongs, or rain sticks. Attendees sit on a cushion or lie down on mats with their eyes closed. The different sounds & frequencies “guide” participants to achieve a sense of balance, harmony, and some transformative healing. 

Curious to practice self-care, I recently attended a group sound bath. Taking in the sounds, I relaxed and fell asleep. After a long week, I awoke feeling calm and rested. So much that I’ll add sound baths to my wellness routine. - Consuelo

A one-hour group session can cost around $30.00 - $65.00.

To learn more. 

https://www.everydayhealth.com/alternative-health/sound-baths-soothing-stress-with-sound/ 

https://www.prevention.com/health/a43380191/does-sound-bath-work/  

https://www.heystephanieweber.com/about

Are you looking for something new to grill? Why not Halloumi & fresh seasonal veggies! Originally from Cyprus, made from brined goat & sheep’s milk, this low-fat cheese is great for grilling! While the exterior remains firm, the inside softens to a creamy, savory, flavor. Serve on a bed of grilled vegetables. This dish will become your new summer favorite! 4 ample servings.

Simple Ingredients:

· ½ cup Villa Graziella Organic Extra Virgin Olive Oil + extra to taste

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

· ¾ pound Halloumi cheese

· 2 sweet orange, red or yellow peppers, washed & dried.

· 1 large zucchini, washed & dried.

· 1 large Japanese eggplant, washed, dried & weeped.

· ½ red or yellow onion

· 1 teaspoon sea salt

· 1 teaspoon fresh cracked pepper

Easy Directions:

1. Place half the onion in a bowl of water & refrigerate.

2. Remove cheese from refrigerator, set on a chopping block, allow to reach room temperature as it will be easier to cut.

3. Prepare eggplant, slice on the diagonal, place on a colander or baking rack. Salt each side liberally with sea salt, let sit 30 minutes as it weeps a darkish liquid. Rinse off liquid & salt, gently dry with a clean dish or paper towel, place in a large bowl.

4. Slice peppers in wide pieces, then in half, discard seeds, add to the bowl. Followed by sliced on the diagonal zucchini, add to bowl. Remove onion from water, slice & add bowl.

5. Season vegetables with 1 teaspoon of Tuscan seasoning, pepper. Drizzle ¼ cup of olive oil to bowl, gently toss with hands or a spatula to fully combine, set aside.

6. Prepare a hot grill, add vegetables, cook until tender & brown, not charred, about 10 minutes. Remove from grill & arrange on a serving dish.

7. As veggies cook, cut halloumi in 8 ½ inch thick slices. Season both sides with remaining teaspoon of seasoning, drizzle remaining ¼ cup of olive oil on both sides.

8. Add halloumi slices to grill, cook 3-5 minutes until brown, not charred. Flip & repeat process. Cheese should soften but not be runny.

9. Remove halloumi slices, add to platter, season to taste with Tuscan seasoning & drizzle with olive oil.

10. Serve immediately & enjoy!

Helpful Hints:

· Find Cypriot halloumi at middle eastern grocery stores, Traders Joe’s, even Aldi. Check that it is made with goat & sheep milk. Made from vegetable rennet, is suitable for non-meat eaters.

· Can’t find halloumi? Queso para freir, queso panela & paneer are good substitutes.

· Soaking onion in cold water dilutes the pungent, raw bite of sulfur, leaving it milder but still crunchy.

· Avoid veggies slipping through the grate and use a grill pan. No grill? Use a cast iron skillet or ridged grill pan to cook stove top.

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!

We love celebrating National Salad Month! Like salads? Read on for healthy tips & tricks!

Salads taste better with a combination of flavors and textures, look no further than your backyard veggies or at the farmer’s markets for fresh, healthy additions:

Fruit-Naturally sweet, thinly sliced strawberries, quartered peaches and nectarines or antioxidant rich blue berries complement savory ingredients.

Veggies-Cool and slice grilled corn, eggplant, mushrooms, peppers, or zucchini for added color and taste.

Nuts-Shop your pantry for almonds, pine nuts, pistachios, pumpkin seeds or walnuts. Toast them lightly for fragrant flavor and extra crunch.

Love ‘Em Tender-Collard greens, kale, mustard & Swiss chard can be fibrous & tough. Massage the leaves 3-5 minutes, remove the bitter tasting stalks, then marinate the leaves in fresh lemon, sea salt and olive oil. The lemon, olive oil and salt soften and tenderize the greens for a delectable salad.

Umami-The 5th taste sensation known for its’ super savory profile. Shop your refrigerator for protein packed, tasty, aged cheddar, fresh feta, goat, gouda, or parmesan cheese.

Dress-If using a premade dressing, add right before serving to avoid sogginess. Oil & Vinegar? Use extra virgin olive oil & balsamic vinegar; add sea salt first, then vinegar, the vinegar dissolves salt. Finish by slowly whisking in the olive oil. Any dressing should lightly coat not drench the salad.

Helpful hints:

· Add veggie peels, scraps and stalks to broth or compost.

· Soak red or yellow onions in ice water to take the bite (sulfur compounds) out before chopping or slicing, while keeping them crisp.

· Sauté leftover greens for tasty side dish at dinner.

Why not arugula, artichokes, smoky feta, Persian cucumbers & toasted pine nuts?

Even non-salad eaters love avocado, grilled corn & raspberries with mixed greens!

Adrienne’s super salad using fresh greens, crispy cucumber & sweet red onion!

Sue’s massaged kale salad with tomatoes & parmesan cheese!

To download this recipe click here

Love eggs but don’t have time to make an omelet? Breakfast frittata cups solve the problem!

The word frittata comes the verb friggere-to fry in Italian. Make ahead & shop your fridge for your favorite in-season veggies and cheese. Fill muffin cups, bake and let cool. Add fresh fruit for breakfast, a side salad for a lunch, or healthy on the go snack. Makes 12-frittata cups.

Easy Ingredients:

• 2 tablespoons Villa Graziella Organic extra virgin olive oil

• 1 Tablespoon Villa Graziella Organic Tuscan herb seasoning blend for Veggies

• 9 fresh organic eggs, room temperature

• 1/3 cup organic fat free or unsweetened almond milk

• 1 cup fresh mushrooms, washed dried and chopped

• ½ cup red onion, finely chopped

• ½ cup finely grated Parmigiano Reggiano, shredded cheddar or mozzarella cheese

• ½ cup cherry tomatoes optional

• 1 tablespoon fresh or dried herbs-optional

• 1 teaspoon cracked pepper + to taste

• 1 teaspoon sea or Kosher salt + to taste

Simple Directions:

1. Brush ceramic or aluminum muffin pan thoroughly with 1 tablespoon olive oil, set aside.

2. Heat 1 tablespoon olive oil in a frying pan, sauté mushrooms over medium heat, stirring occasionally until liquid dissipates.

3. Add onion to pan, mix with veggies, season with Tuscan seasoning blend, salt, pepper, and stir.

4. Sauté until onions turn golden but not brown, remove mixture from stove, set aside, allow to cool.

5. As vegetables sauté, preheat oven to 350˚F.

6. Gently whisk eggs, milk and cheese in a large bowl.

7. Add vegetables to bowl until combine until completely blended.

8. With a ladle, fill each muffin cup ¾ to the top.

9. Bake for 20-25 minutes or until a toothpick comes out clean when inserted.

10. Remove from oven, cool to room temperature so each frittata firms, serve and enjoy!

Helpful Hints:

Store frittata’s in a tightly sealed container in the refrigerator for up to 4 days.

Shop your refrigerator or pantry for your favorite fillings:

Diced chicken, ham, turkey or salami.

Pecorino Romano, Provolone or Swiss cheeses all which melt evenly.

Cooked or roasted eggplant, peppers, potatoes, or zucchini. If using fresh kale, spinach or other greens, sauté or cook ahead to eliminate excess moisture and prevent sogginess.

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!

Gluten Free Lemon Hummus

Did you know Hummus (pronounced huh-miss), is the Arabic word for chickpea? An ancient dish and an integral part of Middle Eastern cuisine Hummus is enjoyed throughout the world. We added our Tuscan Herb Vegetable Seasoning with extra virgin, Tuscan extra virgin olive oil for a delicious, creamy gluten free dip. Add crunchy fresh veggies-carrots, cucumbers, peppers, zucchini, or crispy gluten free crackers and enjoy! Serves 6-8

Simple Ingredients:

• 1/4 cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for drizzling

• 1/2 teaspoon Villa Graziella Organic Tuscan Herb Vegetable Seasoning, plus extra to flavor

• 1-15 ounce can chickpea or garbanzo beans drained and rinsed

• ¼ cup Tahini paste, stirred well

• 2 fresh garlic cloves, chopped

• Juice of 2 medium lemons + extra to flavor

• ½ medium lemon zested

• Fresh chopped parsley for garnish

Easy Directions:

1. Puree chickpeas, garlic, lemon juice, lemon zest, tahini paste, and Tuscan herb vegetable seasonings in a blender or food processor on a low speed for 2 minutes. If hummus is too thick, add a bit of water for desired consistency.

2. Using a spatula scrape the sides to ensure ingredients are blended.

3. As the blender runs on low, slowly add olive oil and blend until silky smooth.

4. Using a spatula scrape the hummus into a bowl, drizzle olive oil on the top, garnish with parsley.

5. Serve immediately & enjoy!

Helpful Hints:

• Make ahead, cover in an airtight container and refrigerate.

• Spread hummus over flatbread or pita bread for sandwiches.

• Cover and refrigerate, use within 4-5 days.

To download this recipe click here

Inspirational recipe found here…https://www.acedarspoon.com/lemon-hummus/

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!

April 16th is mushroom day! Celebrate with a mixture of umami rich, healthy mushrooms & pasta for a creamy, savory, and delicious weeknight dinner, tastes even better for next day lunch. 4-6 ample servings.

Easy Ingredients:

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

· 1 tablespoon Villa Graziella Organic Tuscan Herb Vegetable Seasoning

· 1-pound fresh mixed mushrooms (button, portobello, oyster, shitake) cleaned, sliced thin

· 1-pound fresh or dried ridged pasta (campanelle, penne, rigatoni, or rotini)

· 8 ounces chicken or turkey sausage casings removed -optional-

· 2 cups homemade or store-bought, vegetable, or low-sodium chicken stock

· 1 cup grated parmesan cheese

· 1 cup heavy cream

· 1 cup panko breadcrumbs

· 2 small shallots minced-½ cup

· 2 cloves garlic minced-approx. 2 teaspoons

· 2 1/2 tablespoons all-purpose flour

· 1 tablespoon unsalted, butter

· 1 tablespoon juice from 1 lemon

· 1 tablespoon soy or tamari sauce

· Sea salt freshly cracked pepper

Simple Directions:

1. Bring a large pot of cold water to a boil, salt the water, cover, and keep to a simmer.

2. In a medium bowl, add ½ cup of panko, ½ cup of cheese, ½ tablespoon Tuscan herb seasoning, salt, pepper, and olive oil. Mix with hands, or a spoon until combined and set aside.

3. Melt butter in a large skillet over medium-high heat until foaming. Add sausage, cook, breaking meat apart with wooden spoon until well browned, about 7 minutes. Transfer sausage with a slotted spoon to a bowl and set aside.

4. Increase heat to high, add mushrooms to the skillet, cook, stirring frequently, until moisture has evaporated, mushrooms are browned, about 10 minutes.

5. Add the shallots, garlic remaining ½ tablespoon of Tuscan herb seasoning to the skillet, cook, stirring frequently for 2 minutes. Add the soy sauce and lemon juice stirring to fully mix.

6. Reduce heat to medium, add flour and stir until a film covers the bottom of the skillet-about 1 minute.

7. Slowly whisk in the chicken stock then whisk in the cream to the skillet, simmer and cook until the mixture thickens about 2-3 minutes. Add remaining ½ cup of cheese, cook until melted, then stir in the sausage, reduce heat to low and stir occasionally.

8. As mushroom & sausage simmer, cook pasta according to package directions, drain when just shy of al dente, reserve ½ cup of cooking liquid. Return pasta to the pot, add the mushroom & sausage mixture, and stir to fully combine, add pasta cooking liquid as needed.

9. Preheat oven broiler to high and adjust rack to 10 inches below the broiler. Transfer pasta mixture to a large baking dish, sprinkle remaining ½ cup of panko on top. Broil about 2-3 minutes or until golden brown.

10. Serve & enjoy.

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!