Extra Virgin Olive Oil Day is 09.30! Why not celebrate with an American classic? Healthy with no saturated fats, baking with olive oil complements the salty/sweet flavors for a chocolatey, chewy & delicious Blondie! Makes about 16 squares.

Simple Ingredients:

· 1/2 cup Villa Graziella Organic Extra Virgin Olive Oil + extra for greasing the pan.

· 2 large eggs, room temperature, if possible organic

· 1 1/3 cup all-purpose flour sifted.

· 1 cup packed light or dark brown sugar, if possible organic

· 1 cup bittersweet, semi-sweet or milk chocolate roughly chopped, chocolate chips fine too.

· 2/3 cup coarsely chopped pecans, pistachios, or walnuts (optional)

· 1 tablespoon vanilla extract

· ½ teaspoon baking powder

· ¼ teaspoon salt

· ¼ teaspoon flakey sea salt

Easy Directions:

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

2. Line an 8-inch baking pan with parchment paper allowing it to cover the sides. Coat the bottom & the sides with olive oil.

3. In a large bowl, whisk the brown sugar and olive oil until well combined, followed by the eggs and vanilla making sure the ingredients are fully mixed, set aside.

4. In another medium bowl, mix the sifted flour, baking powder and regular salt until fully combined.

5. Add the flour mixture to the bowl of olive oil & egg mixture, stir until just combined.

6. Add the chocolate followed by the nuts to the bowl, mix until just combined.

7. Transfer the mixture onto the prepared pan and spread evenly to the corners.

8. Sprinkle the flakey sea salt onto the mixture.

9. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean.

10.Remove from the oven and cool on a wire rack at least 1 hour before cutting into squares.

Helpful Hints

· Sifting the flour aerates the flour bits so it mixes more evenly with the other ingredients.

· For clean cut squares, remove the whole pierce intact from the pan, place on a large cutting board and freeze 1 hour before cutting.

· Make ahead and store in an airtight container for 3 days. Wrap in between wax or parchment paper, place in an airtight container and freeze 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.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

Do you meal prep for the week? Try this low calorie, high protein EASY meal! 

Yields:

2 Large Burritos

Simple Ingredients:

·      2-3 chicken breasts

·      Villa Graziella Organic extra virgin olive oil

·      Salt

·      Pepper

·      Paprika

·      Garlic powder

·      Chili powder

·      Oregano

·      Cumin

·      3 tbsp light mayo

·      1-2 chipotle peppers finely chopped

·      Lime juice

·      ½ tsp garlic powder

·      2 large low carb tortillas

·      ¼ low fat cheese ( used mozzarella)

·      ½ cup shredded lettuce

·      1 tomato, sliced

·      1 red onion, sliced

Easy Directions:

1.    Rub chicken breasts with olive oil

2.    Season with salt, pepper, paprika, garlic powder, chili powder, oregano and cumin

3.    In a stove top pan cook chicken (about 5-7 minutes each side depending on size)

4.    While chicken is cooking make Spicy Chipotle Sauce:

·      3 tbsp light mayo / miracle whip (or 1/4 cup

greek yogurt and salt)

·      1-2 chipotle peppers, finely chopped (depending on your spice tolerance)

·      squeeze of lime (juice of half a lime

·      1/2 tsp garlic powder

5.    Once chicken is cooked, dice it and add it to your tortilla

6.    Add Spicy Chipotle Sauce

7.    Top with cheese, lettuce, tomato and red onion

8.    Fold into a burrito

9.    ENJOY!

Notes:

·      The chipotle peppers come from a can with "adobo sauce".

·      Want the spicy with sweet, add 1 tbsp of honey or maple syrup to your sauce.

·      You can make these burritos ahead of time and store them in the fridge for up to 5 days.

Shop, Save & Support! Local markets, Community Sponsored Agriculture-CSA’s, or small businesses for in season produce & local specialties!

Here are 5 TAKEAWAY Tips 

1. Do the Walk-Preview a market for what’s available & what prices. Look for signage indicating certified organic producers or sustainable sellers with approved 3rd party certification (USDA Organic) or growers who adhere to participatory guarantee systems (PGS). 

2. Buy in bulk or split it-Save on extra pints of blue berries and freeze for later. Or split a bushel of corn with your neighbor.   

3. Cash & Carry-As vendors pay higher credit card fees, many offer discounts for cash or via payment app.s, savings for both of you. 

4. Follow Your farmer-Or favorite vendor on social for exclusive offers & deals. 

5. Stop & Shop-Taking a road trip? Stop at community markets for fresh fruit & local specialties. Check this link while on the road.

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

Need cooling off? Why not enjoy a crispy, cool watermelon salad! Enjoy for an easy lunch or refreshing afternoon pick up. Briny, savory feta cheese combined with chilled, naturally sweet watermelon will leave you energized! Serves 4.

Simple Ingredients:

· 3 pounds fresh watermelon chilled, if possible organic, seedless

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

· 4 ounces of fresh feta cheese, goat cheese fine too

· 1 tablespoon fresh lemon juice, plus 1 tablespoon finely chopped lemon zest

· ¼ cup fresh mint, roughly chopped

· 1 pinch coarse sea salt & fresh cracked pepper-optional

Easy Directions:

1. Cut watermelon in half, remove the rind, then cut fruit into 1-inch chunks, place in a large bowl.

2. Add the lemon juice and zest to the bowl gently toss. Cover the bowl and refrigerate if not serving immediately.

3. Drizzle the olive oil over the mixture.

4. Season lightly with pinch each of pepper and salt.

5. Gently toss to evenly dress the watermelon.

6. Transfer salad to a wide dish or plate and spread evenly on the plate.

7. Crumble the cheese over the salad.

8. Sprinkle the chopped mint on top of the salad.

9. Season to taste with pepper & olive oil.

10. Serve & enjoy!

Helpful Hints

· Store 2 days covered in the refrigerator.

· For a creamy, briny version, use traditional French or Greek sheep’s milk feta cheese.

· For a dinner version add fresh arugula 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! 

How to enjoy farmers market green beans or haricot verts? Why not French style! A delicious addition to a salad, easy side dish to barbecued chicken & grilled salmon or just on their own! Make ahead for a meal-prep lunch or dinner.  4 ample servings.

Simple Ingredients

·       3 tablespoons Villa Graziella Organic extra virgin olive oil + extra to taste.

·       1 1/2 tablespoons Villa Graziella Organic Condimento Bianco-White Balsamic Condiment di Modena + extra to taste.

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

·       1-pound fresh green beans or haricot verts, French style beans, washed & trimmed.

·       1/4 cup sliced, raw almonds

·       1/2 cup sea salt

·       1/2 red onion finely chopped

·       teaspoon sea salt & freshly cracked pepper to taste.

Easy Directions

1.    Heat a large, covered pot of water on high, bring to a rapid boil.

2.    While water is boiling, prepare a large bowl with ice, add 2 cups of cold water, set aside.

3.    Add ½ cup sea salt to the boiling water and stir. Slowly add green beans and boil until they turn bright green in color, about 2 minutes.

4.    Drain and immediately immerse them in the ice bath for 30 seconds to 1 minute.

5.    Drain the beans again & set aside in a bowl to fully cool.

6.    Return the cooking pot to the stove and heat 1 tablespoon of olive oil over medium heat. Add the onions to cook stirring frequently until they turn translucent, not brown, about 3-4 minutes. Remove the onions from the pan and add to the bowl of green beans.

7.    Add 1 tablespoon of olive oil to the pan on medium heat. Add the almonds stirring frequently until they golden, not brown, about 2-3 minutes, do not overcook. Remove from the pan and place in a dish to cool.

8.    Add the seasoning, salt & pepper to the green beans, the white balsamic condiment, followed by the remaining tablespoon of olive oil. Gently toss and season to taste.

9.    Sprinkle with toasted almonds, serve, and enjoy!   

Helpful Hints

·       Par cooking green beans in plenty of salted water keeps them seasoned inside and out. The cold plunge ice bath gives them a crispy/tender texture and keeps their bright color.

·       Dicing the onion instead of thinly slicing reduces sauté time and distributes flavor throughout.

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

·       Cover & refrigerate up to 3 days.

·       Add remaining beans to grain & veggie bowl.

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! 

Smoky, spicy, and scrumptious, this salsa uses fresh, in-season peppers & tomatillos. Charring the veggies releases moisture and then caramelizes with a natural sweetness. Simply delicious on a warm summer day. 4-5 servings.

Simple Ingredients: 

• 2 Tablespoons Villa Graziella Organic Extra Virgin Olive Oil, plus more for drizzling 

• 9 tomatillos – husk tomatoes 

• 1 fresh garlic clove 

• ¼ of a small yellow onion 

• 3 Chile de árbol peppers 

• 1 Jalapeño pepper 

• ½ cup of water 

• 1 Tablespoon chicken bouillon 

• ¼ cup fresh cilantro, roughly chopped, remove the stalks 

• Pinch of sea salt 

Easy Directions: 

1. Wash and peel the onion and garlic. Remove the outer husk of the tomatillos and wash. Wash the jalapeño pepper and chile de árbol peppers. 

2. Place a griddle or large frying pan on medium heat and drizzle 2 tablespoons of olive oil on top to warm.  

3. Add the tomatillos, onion, jalapeño, garlic, and chile de árbol peppers to the pan.  

4. Roast for 10-15 minutes on medium heat turning allowing veggies to fully char on each side. 

5. Remove ingredients and remaining liquid from the pan. 

6. Place liquid and veggies into a blender or food processor, add ½ cup of water, and blend for no more than 20 sec. forming a thick puree-like salsa. 

7. Pour the salsa into a serving bowl, add 1 tablespoon of chicken bouillon, and gently mix.  

8. Add sea salt and olive oil to taste.  

9. Chop ¼ cup of cilantro and add to the salsa.  

10. Serve with corn tortilla chips and enjoy!  

Helpful Hints 

• Cover and refrigerate the remaining salsa for up to 4 days. 

• Mix into your favorite grain & veggie bowl, top on grilled chicken, fish tacos, or add to fried eggs for breakfast.

To download this recipe click here

Easy to make, this vegetarian dip with fresh garlic, lemon and olive oil makes a luscious, zesty flavored appetizer or snack! Six servings.    

Simple Ingredients: 

• 1/3 cup Villa Graziella Organic olive oil, plus 4 tablespoons 

• 1 15-oz cannellini beans drained and rinsed. 

• 2 Fresh cloves garlic 

• 2 Tablespoons fresh lemon juice 

• 1/4 cup (loosely packed) fresh Italian parsley leaves-wash and dried 

• 6 pita slices  

• 1 tsp. dried oregano 

• Pinch of sea salt  

• Pinch of freshly ground black pepper. 

Easy Directions:

1. Preheat the oven to 400˚F. 

2. Place 1/3 cup Villa Graziella Extra Virgin Olive Oil, cannellini beans, garlic, lemon juice, and parsley in a food processor.   

3. Pulse until the mixture is coarsely chopped.   

4. Season with salt, pepper, and extra olive oil to taste.   

5. Transfer the bean puree to a bowl and set aside. 

6. Cut each pita in half, and then into 8 wedges.  

7. Arrange the pita wedges on a large, parchment lined baking sheet. Drizzle remaining 4 tablespoons of olive oil over the wedges. Toss and evenly spread out the wedges. Sprinkle with salt, pepper, and oregano.   

8. Bake for 8 to 12 minutes, or until the wedges are golden brown. 

9. Arrange the pita toasts warm or at room temperature on a platter around the dip. 

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! 

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!