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250 South Northwest Hwy, Suite 320
Park Ridge, IL 60068
USA

(847) 232-2828

Inspired by the History, Style & Romance of Italy.
Creating certified organic wine, balsamic vinegar & olive oil.

Posts

Julia Child's Vinaigrette Dressing

Morgan Shepard

People Who Love To Eat Are Always The Best People” ~ Chef Julia Child

We could not agree more! As a youngster, I remember Chef Child’s ebullient & refreshing personality creating amazing dishes on her PBS television show The French Chef.  What a difference from today’s celebrity “chefs” who assemble food, taste for the camera then quickly spit for fear of gaining weight. Without any food stylists, hair & make up people, writers or publicists, Chef Child penned her recipes, prepped the ingredients, cooked the food & ate her dishes-enjoying every bite! 

Classically trained in post WWII France, an accomplished author, she introduced authentic, & healthy culinary traditions to Americans for 40 years. Chef Child’s generous spirit, humorous personality & genuine love of food make her the kind of person we’d want to share a meal with. 

We’re celebrating the culinary legend’s August 15th birthday with her classic & very delicious vinaigrette dressing using Villa Gabriella Organic Extra Virgin Olive Oil, 8-Year Aged Balsamic Vinegar di Modena. We added seasonal fresh ingredients from the farmers market for a luscious & satisfying salad. Makes approx. 1/2 cup dressing, for 2 ½-3 quarts salad greens or cooked vegetables. 

From Julia's Kitchen Wisdom-Julia Child. Publisher: Alfred A. Knopf

Easy Ingredients

  • 2 tablespoons Villa Gabriella Organic 8-year aged balsamic vinegar di Modena
  • 8 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil
  • 1/2 tablespoon Dijon mustard
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon fresh lemon
  • Fresh cracked pepper
  • 1 tablespoon minced shallot &/or 1/4 teaspoon dried herbs-tarragon or basil

Simple Instructions

  1. Either make the dressing in an empty salad bowl: Slowly beat vinegar, lemon juice, salt and mustard in bowl to dissolve the salt
  2. Slowly beat in the oil by droplets to make an emulsion 
  3. Add optional shallots & selected seasonings
  4. Or place all ingredients in a covered jar, shake vigorously to blend & add seasoning
  5. Test dressing-dip a piece of the lettuce into the vinaigrette. 
  6. Correct seasoning by slowly adding drops of vinegar, oil, salt or pepper & beat
  7. Serve in chilled salad bowls or plates & enjoy!
  8. Store in the refrigerator up to 1 week 

Tip: Julia said the usual proportions of 1part vinegar to parts oil for a salad dressing are too acidic. Instead, use 1 to 5 proportions as per a dry martini since you can always add more vinegar but not take out!

Tried, Tasted & True!

At Villa Gabriella Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Gabriella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GABRIELLA

clientservice@villagabriellallc.com

Marinated Chicken Kabobs

Morgan Shepard

Marinated chicken kabobs for a Sunday summer lunch or dinner? We modified a spruce recipe using Villa Gabriella Organic extra virgin olive oil, 8 year aged organic balsamic vinegar & fresh herbs for an easy, flavorful main dish. Using fresh, seasonal orange & yellow bell peppers with red onion for a healthy alternative. You can also use fresh mushrooms, zucchini or squash. The recipe called for marinating up to 12 hours, instead we marinated the chicken for 3 hours, long enough to absorb flavors without becoming too soft. Lemon & vinegar acids break down meat causing it to become mushy if marinated too long. Serve with a seasonal side salad, couscous, orzo or quinoa. Serves 2 to 4. 

Easy Ingredients:

  • 1 pound fresh, boneless skinless chicken breast cut into 1-1/2" chunks
  • 1/4 cup Villa Gabriella Organic extra virgin olive oil
  • 4 tablespoons Villa Gabriella Organic 8 year aged balsamic vinegar di Modena
  • 2 large bell peppers-1 each green, red, orange or yellow 
  • 1 large red onion
  • 1 tablespoons honey
  • 1 teaspoon fresh lemon juice
  • 1 clove fresh garlic, crushed & chopped
  • 1 small shallot clove sliced thin
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon sea salt
  • Fresh herbs-your choice of basil, marjoram, sage, rosemary, oregano or thyme  

Simple Directions:

1. In a large bowl, combine olive oil, balsamic vinegar, honey, lemon juice, garlic, shallot, sea salt & pepper-mix well 

2. Add chicken chunks to bowl, turn to coat, cover & refrigerate for 3 hours

3. Cut peppers into 1-1/2" chunks, cut onions into 2" chunks set aside

4. Soak bamboo skewers in cold water

5. Preheat grill to 160°F

6. Drain the chicken, reserving marinade 

7. Thread chicken & vegetable chunks onto skewers, do not over load skewers, leave 2 inches bare on end to turn skewers

8. Lightly brush marinade on skewers, discard remaining marinade

9. Place skewers on hot grill, cook 10-12 minutes, turn occasionally until vegetables are tender,  & chicken is thoroughly cooked-test the temperature with a food thermometer

10. Remove from grill, let rest for 5 minutes. Serve & enjoy with Villa Graziella Artisan Crafted IGT Rosato Toscano wine made with organic grapes 

HOW DID THIS RECIPE GO? PLEASE SHARE YOUR FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELCIOUS EXPERIENCE WITH OUR PRODUCTS! clientservice@villagabriellaorganic.com

Lemon Rosemary Roasted Potatoes

Morgan Shepard

Roasted potatoes are always a safe bet when you are in charge of bringing the side dish. The best part about these potatoes is the prep time is only a few minutes. The hardest part is mincing the garlic! The hints of lemon and rosemary that come with each bite are the perfect addition to your next summer dish. 

Ingredients

  • 3 pounds red potatoes, halved
  • 2 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon
  • 2 tablespoons chopped parsley leaves
  • 1 sprigs rosemary 

Directions

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray
  2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, garlic and rosemary; season with salt and pepper, to taste. Gently toss to combine. 
  3. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute. 
  4. Serve immediately, garnished wit lemon zest, parsley and rosemary, if desired.

Tried, Tasted & True!

At Villa Gabriella Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Gabriella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GABRIELLA

clientservice@villagabriellallc.com