We’re not ready to say “So long”….to summer! September is almost here but there are still a few warm days to enjoy. We tweaked a recipe for Spanish Sangria using artisan crafted Villa Graziella IGT Rosso Toscano red wine made with single estate, red berry rich Canaiolo, Colorino & Sangiovese organic grapes. Simple & not too sweet, no cinnamon or sugar, we used tangy citrus fruit & sparkling water for a refreshing libation. Makes 6 abundant servings. 

Easy Ingredients

• 1 750 ML (25.36 Oz) bottle of Villa Graziella IGT Rosso Toscano
• 2 oranges
• 2 lemons
• Peaches or apricots optional  
• 1 can carbonated water, flavored soda water or ginger ale.

Simple Directions

1. Wash oranges, slice & set aside
2. Wash lemons, slice, remove the seeds & set aside 
3. Chop peaches in thick chunks with skin on (optional)
4. In a large pitcher or bowl, stir together Rosso Toscano wine, orange & lemon slices
5. Add peach chunks & carbonated soda water
6. Stir briskly
7. Refrigerate two hours to overnight, allowing sangria to absorb the fruit flavors & citrus aromas
8. Serve in frosted glasses over ice (optional) 
9. Enjoy with your favorite lite bites or small plates
10. Refrigerate covered for 2 days  

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

“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 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

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

This olive oil parmesan grilled corn will be a perfect addition to your 4th of July BBQ! We used "Fit Foodie Finds" recipe and used our Villa Gabriella Organic Extra Virgin Olive Oil. The best part is, you only need five ingredients and the prep time is only 5 minutes! I can guarantee you have all five ingredients in your pantry at home too. Pop it on the grill for 30 minutes, and enjoy with your favorite grilled chicken, hamburgers, or steaks! 

Ingredients

• 4 ears of corn
• 1/3 cup grated parmesan cheese
• 1/2 cup Villa Gabriella Organic Extra Virgin Olive Oil
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder

Instructions

• Preheat grill to 400ºF
• Prep corn by shucking and place aside
• Make your olive oil parmesan marinade by mixing together parmesan cheese, olive oil, dried basil, and garlic powder
• Next, rub corn with marinade. Wrap in aluminum foil, so that they can properly steam/cook on the grill
• Place aluminum foil pack on grill for 30 minutes, or until corn is cooked all the way through

Melons in March, Nectarines in November?? 

Ever wonder why strawberries don’t taste as good in December as in June? Why corn on the cob is less appetizing in January than July? Many fruits & vegetables are transported, processed, treated & globally distributed +1,000 miles away from where they are grown, arriving to market “out of season.” When we enjoy spring/summer’s bounty of fresh fruits & seasonal vegetables we promote local farmers’ markets, community supported agriculture-CSA’s, urban gardens & on site family run farms. To learn more about sustainable food systems & download a free seasonal fruit & veggie guide in your state visit http://www.sustainabletable.org/seasonalfoodguide/ 

“Summertime is always the best of what might be.”— Charles Bowden

Summer Solstice, the longest day of the year is June 21st and with it a season of sharing! Nature makes summer so pleasant. The bright sun shining and toasty temperatures are fleeting advantages of the season. There are endless ways to rejuvenate during the summer season, just be sure to enjoy the gifts of the season.

Another reason for summer’s success centers around sharing and the memories that are made. While enjoying the season, there are ample opportunities to enjoy the company of friends and family. Whether it is a grand outdoor trip, a simple dinner shared on a quiet evening under a blanket of stars, summer is a great time to share with others. Looking for ideas to make summer the most pleasant time of the year? Why not host a back-yard brunch, picnic in the park or garden dinner party where laughing, eating, drinking are all part of the menu?  We included an easy recipe for Gazpacho Andaluz to enjoy with family & friends.

Nature is a very giving hostess, especially during summer. In return, we at Villa Gabriella Organic and Villa Graziella Organic assure you our sustainable winemaking, organic olive & balsamic vinegar production are respectful of our Earth. Our team has an insatiable interest in sustainable food, wine and a deep respect for authentic ingredients. We believe people can enjoy delicious food & wine without compromising their health, well-being or our environment. Enjoying delicious food & wine in the company of family and friends is one of life’s true pleasures. 

So enjoy summer and start sharing!

---

Gazpacho Andaluz 

Ingredients: 

·       1/2 cup Villa Gabriella Organic Extra Virgin Olive Oil + some for garnish

·       2 tablespoons Villa Gabriella Organic Aged Balsamic Vinegar

·       ½ red bell pepper, coarsely chopped

·       ½ cucumber-peeled, seeded & coarsely chopped

·       ¼ cup loosely packed parsley

·       1 garlic clove minced

·       ½ avocado minced

·       1 tablespoon apple cider vinegar

·       Sea salt

·       Ground black or white pepper

Directions:

1.     Combine tomato, bell pepper, cucumber, garlic, balsamic vinegar & apple cider vinegar in a large mixing bowl.

2.     Cover & refrigerate overnight

3.      In a blender or food processor, puree marinated vegetables until smooth

4.     Slowly drizzle in the olive oil with while running the blender or food processor mixing the ingredients

5.     Season with to taste with salt & pepper

6.     Serve in chilled bowls garnish with minced avocado

7.     Drizzle with olive oil to taste

8.     ¡Buen provecho!

N.B.  Per Super Chef Seamus Mullen, avoid storing tomatoes in the refrigerator, the cold air dries out the moisture i.e. taste.  Store Gazpacho in a covered container for up to 1 week in the refrigerator

It’s finally here-Summer!! Pull out the grill & celebrate the warm weather! We modified Diana Rossen Worthington’s recipe using Villa Gabriella Organic 8 year aged balsamic vinegar di Modena & Villa Gabriella Organic extra virgin olive oil. No synthetic sugars or sweeteners, the balsamic’s naturally tangy flavors blend with fresh, full bodied olive oil for a tasty summer tradition. We chose NY strip steak, use any cut of beef, chicken, turkey, lamb or salmon.  Makes 4-8 servings 

Easy Ingredients 

• 4 pieces of fresh meat 1- 1 1/2 pound each, add ½ pound if bone-in 

Marinade 

• 6 tablespoons Villa Gabriella Organic balsamic vinegar 

• 4 tablespoons Villa Gabriella Organic olive oil 

• 2 finely minced fresh garlic cloves 

• 2 finely minced shallots cloves  

• Fresh rosemary if cooking beef, poultry or lamb, 1 sprig per piece of meat  

• Freshly ground black pepper 

• Sea salt 

Simple Directions 

1. Whisk marinade ingredients together in a medium bowl 
2. Place meat in a nonaluminum container or dish & pour marinade to thoroughly coat meat  
3. Refrigerate & marinate 2 to 8 hours, turning meat portions over once 
4. Prepare barbecue or grill for medium-high heat cooking. Or preheat oven broiler  
5. Grill or broil meat approx. 3 inches from heat until grill marks appear & meat is cooked medium rare, approx. 4-5 mins. per side. (For medium to well done, additional 3-5 minute per side)  
6. Using a meat or instant read thermometer, test meat for 130°F temperature 
7. Remove meat from heat, place on clean platter or container 
8. Arrange rosemary sprigs on meat, cover loosely with foil, allow to rest 10-12 minutes 
9. Plate whole meat pieces or slice diagonally & arrange on a platter.  
10. Serve & enjoy with Villa Graziella Chianti DOCG Riserva made with organic grapes  

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

Who doesn’t like quiche? Even real men do! We tinkered Chef Edoardo Norton’s Spring quiche recipe from the Wall Street Journal, omitting asparagus, adding cubed prosciutto, bit of garlic, more mushrooms & Villa Gabriella Certified Organic, Extra Virgin Olive Oil. Time was tight so we used a pre-baked pie crust. Enjoy this quiche for brunch, lunch or an afternoon picnic. Serves 4-5 people.

Simple Ingredients:

• 4 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil
• 3 large eggs, room temperature 
• 1 cups diced spring mushrooms
• ¼ cup sliced yellow onions
• ½ glove garlic minced
• ½ cup cubed pancetta or thick cut prosciutto
• ¾ cup sharp, cheddar cheese shredded
• 1/3 cup cream
• 1/3 cup milk, (we used nonfat)
• 1 9 inch prebaked pie crust shell
• Sea salt & fresh ground pepper

Easy Directions:

1. Prebake pie crust shell according to directions, set aside to cool.
2. Preheat oven to 375°F, heat 2 tablespoons of olive oil in a pan over medium heat.
3. Add sliced mushrooms to pan, cook until moisture is released, approx. 6 minutes.
4. Add cubed pancetta, minced garlic& onions to pan, sauté until golden do not overcook.
5. Season with pepper, remove from pan & set aside.
6. In a mixing bowl, beat cream, milk & eggs, season with pepper & a touch of sea salt.
7. Sprinkle half the cheese in baked pie crust, distribute mushroom, pancetta & onion mixture evenly over crust.
8. Add cream, milk & egg mixture over vegetables & pancetta, sprinkle remaining cheese evenly over the top. 
9. Bake until mixture sets & browns at the edges, approx. 20 minutes. Let quiche cool 10-15 minutes.
10. Slice, serve & enjoy with refreshingly crisp Villa Graziella Toscano IGT Rosato rosé wine. 

Did You Know Bologna is considered the food capital of Italy? Located in the northern region of Emilia Romagna, this medieval town of endless arcades & porticos has a historic tradition of local cuisine that still thrives today. The daily usage of meat, pasta & rice remains part of the city’s gastronomic universe which dates back to the early Middle Ages. Still a food lover’s paradise, one can discover a bakery, bar, café, delicatessen, food shop, open air market, restaurant, pub & osteria (tavern) every day & never finish! From mid-morning coffee, to early evening aperitivo, in Bologna it’s always a good time to think about eating & drinking!