Sparkling Pomegranate Punch

8 Servings

Easy Ingredients:

● 3/4 c. of 2022 Bianco Toscano I.G.T Villa Graziella Organic wine

● 3 tbsp. sugar

● 1 c. Pomegranate juice

● 2 Bottles of sparkling wine

● 2 Oranges

● 1 c. Diced fresh pineapple

● 1/4 c. Pomegranate seeds

● Ice cubes

Simple Directions:

1. In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously

2. Add the sparkling wine and Villa Graziella wine

3. Add the orange slices, diced pineapple, and pomegranate seeds

4. Serve the sparkling pomegranate punch over ice cubes

Enjoy!

Rosato Berry Bliss

10 Servings

Easy Ingredients:

● 1 bottle of 2021 Rosato Toscano I.G.T Villa Graziella Organic wine

● 1 cup blueberries

● 1 (12-ounce) package of frozen pink lemonade

● 1 liter of lemon-lime soda

Simple Directions:

● In a large pitcher, mix the wine, blueberries, and frozen pink lemonade.

● Allow the flavors to marry in the refrigerator for at least 1 hour.

● Pour into Champagne flutes and top each glass with lemon-lime soda.

Serve and enjoy!

Cinnamon Wine Punch

8 Servings

Easy Ingredients:

● 2 bottles of 2021 Rosso Toscano I.G.T Villa Graziella Organic wine

● 1 cup water

● 1/2 cup sugar

● 1 tablespoon cinnamon

● 1 cup cherries, pitted

● 2 apples, cored

● 1 ½ cups (12 ounces) pomegranate juice

Simple Directions:

Cinnamon Simple Syrup

● Bring water and sugar to a simmer over medium-high heat

● Stir occasionally, until sugar dissolves - just a minute or two

● Remove from heat and stir in cinnamon

● Set aside to cool completely.

Cinnamon Wine Punch

● Cut cherries in halves

● Cut apples into small pieces

● Pour wine into a large pitcher. Add pomegranate juice, chopped fruit, and cinnamon simple syrup

● Refrigerate and allow to sit for at least 3 hours before serving

Enjoy!

Christmas Punch

12 Servings

Easy Ingredients:

● 2021 Rosso Toscano I.G.T Villa Graziella Organic wine

● 3 cups Ginger Ale

● 3 cups Cran-Apple Juice

● 12 oz Orange Liqueur

● Fresh rosemary for garnish, optional

Simple Directions:

● Add Villa Graziella Organic wine, cran-apple juice, ginger ale, and orange liquerur in a large pitcher.

● Stir to combine.

Serve over ice and garnish with fresh rosemary if desired. Enjoy!

Hot Mulled Cider

Easy Ingredients

· ½ bottle, 12.5 ounces of Villa Graziella Chianti DOCG made with a blend of organic Cabernet Sauvignon, Sangiovese & Ancellotta grapes

· 12 ounces of water

· 5 tablespoons organic sugar, sugar in the raw

· 1 teaspoon organic vanilla extract

· 10 cloves

· 2 cinnamon sticks

· 1 orange-Moro blood orange, Mineola, if possible organic

Simple Directions

1. Wash, dry & slice orange, do not peel, set aside.

2. In a large saucepan or pot add wine, water, sugar, vanilla extract, cloves, and cinnamon sticks.

3. Slowly simmer, uncovered.

4. When the wine first comes to boil, reduce heat to a gentle simmer.

5. Add 2-3 orange slices to the pot.

6. Simmer additional 5-10 minutes on low heat, stirring occasionally to melt sugar.

7. Do not boil wine, the longer it cooks, the more alcohol dissipates.

8. Stir wine & ladle into glasses or mugs.

9. Decorate with additional orange peel or slices.

10.Serve hot or warmed, enjoy with your favorite savory snacks or small plates.

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! 

Easy to make & delicious, we swapped butter for a healthier alternative using extra virgin olive oil. A moist, crowd pleasing to dessert, enjoy it after dinner, for an afternoon snack with tea or breakfast. Serves 8

Easy Ingredients:

· 1 cup Villa Graziella Organic Extra Virgin Olive Oil

· 3 cups all-purpose flour, plus more for Bundt pan

· 6 large eggs room temperature

· 2 1/4 cups granulated turbinado sugar (Sugar in The Raw)

· 1/3 cup fresh lemon juice plus 1 tablespoon lemon juice, divided

· 1/2 cup milk-vanilla almond or oat milk fine too

· 2 teaspoons poppy seeds optional

· 1 teaspoon sea salt

· 1 teaspoon baking soda

· ¼ teaspoon ground nutmeg

· Confectioners’ sugar for dusting optional

Simple Directions:

1. Preheat oven to 350°F, lightly oil & flour a 12-cup Bundt pan set aside

2. In a small bowl, combine the milk & 1 tablespoon of lemon juice, mix until just combined, set aside.

3. Combine dry ingredients in a medium-sized bowl, sift flour, baking soda, salt & nutmeg together until well-mixed, set aside

4. In another bowl, using an electric hand mixer on a medium speed, beat together sugar, eggs & olive oil

5. Beat for 4-5 minutes, until mixture is pale yellow color, add remaining 1/3 cup lemon juice, beat until combined

6. Add flour mixture to soy milk-lemon juice mixture alternating between dry & wet ingredients. Mix until incorporated starting & ending with the flour mixture, beat between additions, do not overmix

7. Pour batter into prepared Bundt cake pan, bake 50-60 minutes, or until a toothpick inserted in the center of cake comes out clean

8. Allow cake to cool for 10 minutes. Using mitts or holders, gently shift the pan from side to side to loosen cake from pan before inverting. Carefully turn cake onto a plate or wire rack to cool completely

9. Dust with confectioners' sugar or garnish with berries along the edges or in the center cone of the cake

10. Serve & enjoy at room temperature or cold. Can’t finish it in 1 day? Cover tightly to prevent from drying out

Helpful Hints

Ø To oil grooves, use a pastry brush, lightly brush inside surface of the pan with olive oil, then dust lightly with flour

Ø To avoid bubbles, slowly pour batter into center of pan from 1 position instead of circling pan with the bowl of batter

Ø Tap the filled pan on the counter to dissipate air pockets

Ø After cooling, if the sides stick, use a spatula to loosen cake around the center tube

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! 

Did you know Sauté is the French word for “jump”, or cooking over high heat while constantly stirring? Vegan and vegetarian, sauté onions & then mushrooms with balsamic vinegar for a rich savory flavor. Enjoy in a grain bowl, top a flat bread, serve with pasta & rice, or baked salmon. This will be one of your winter favorites. 6 ample servings.

Simple Ingredients:

· 6 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

· 2 tablespoons Villa Graziella Organic Balsamico Argento-Silver Balsamic Vinegar

· 32 ounces (4 cups) fresh baby bella, white button, cremini, or portabella mushrooms

· 2 yellow onions

· 1 teaspoon sea salt

· 1 teaspoon fresh cracked pepper

Easy Directions:

1. Peel and cut onions in half, place in a bowl of cold water and refrigerate 30 minutes.

2. While the onions soak, clean the mushrooms, slice, and set aside.

3. Remove the onions from the refrigerator, chop in cubes or slice and set aside.

4. In a medium sauté pan or skillet, heat olive oil over medium high heat.

5. Add the onions stirring often, cook 2-3 minutes until they turn golden but not brown.

6. Add sliced mushrooms to the pan, stirring as they release liquid, 2-3 minutes.

7. Add the sea salt, cracked pepper and balsamic vinegar, lower the heat to medium.

8. Cook about 5 minutes, stirring until the liquid dissipates and mushrooms become tender not soft. Do not overcook.

9. Stir and season to taste with salt, pepper, and vinegar.

10.Remove from the pan, serve & enjoy.

Helpful Hints

· To clean mushrooms, fill a large bowl with lukewarm water, toss mushrooms allowing the dirt to settle to the bottom. Or place in a large colander, lightly “shower” with lukewarm water, allowing the dirt to wash away. Remove and pat dry with a clean dish towel.

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

· Refrigerate and store up to 3 days, reheat over low-medium heat in a skillet.

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! 

What to serve at your Friendsgiving gathering? Enjoy this creamy, delicious soup with fresh vegetables & hearty wild rice for a crowd-pleasing 1st course. Makes a tasty next day lunch or dinner. 6-7 servings.

Simple Ingredients:

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

· 4 cups cooked chicken or turkey, diced cubes-optional-

· 2 unpeeled, fresh carrots washed dried, and chopped.

· 2 fresh celery stalks washed, dried, and chopped.

· 1 fresh onion diced-yellow or red.

· 2 fresh garlic cloves, minced.

· ¼ cup all-purpose flour

· 7 ½ cups (1.88 quarts) homemade chicken or vegetable stock or low sodium broth, if possible organic

· 1 cup (5 ounces) uncooked wild rice blend

· 1 cup (8 ounces) creamy goat cheese or heavy cream.

· Sea salt & freshly cracked pepper to taste.

Easy Directions:

1. In a large pot with a lid or Dutch oven, heat 1 tablespoon of olive oil over medium heat, add carrots and celery with a pinch each of sea salt & pepper. Stir & sauté until vegetables soften about 5 minutes.

2. Add the onion, stir, and sauté until veggies start to become translucent, about 5 minutes.

3. Add remaining tablespoon of olive oil, followed by garlic, stir until garlic becomes golden, not brown. Then sprinkle the flour over the veggies, stir and sauté until evenly coated, 2-3 minutes.

4. Add the wild rice to the pot and slowly stir in 7 cups of the stock or broth, set aside remaining ½ cup.

5. Bring to a boil, then simmer covered over low heat until vegetables soften, and the rice absorbs some of the broth about 30-40 minutes.

6. As the soup simmers, remove the goat cheese from the refrigerator and slice into 1/2-inch rounds, set aside. If using cream remove from refrigerator and set aside.

7. Add cubed meat, stirring occasionally, simmer over low heat until rice becomes more tender, about 10-15 minutes.

8. Add the goat cheese or cream to the pot, stir until fully blended.

9. Season to taste with salt & pepper.

10. Drizzle with olive oil, serve immediately & enjoy!

Helpful Hints

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

• Add meat at the end to avoid overcooking and becoming too soft.

• If not ready to serve, turn off heat and cover the pot. Note that the rice will continue to absorb the broth, add remaining ½ cup of broth and cook to desired consistency before adding the meat and goat cheese.

• Soup not thick enough? Simmer uncovered 10 minutes before serving.

• For fully blended flavors, prepare soup a day ahead. Allow to cool, soup will thicken as it rests. Reheat over low heat.

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

• Compost or add remaining veggie stalks & skins in your next stock

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! 

 Simple Ingredients: 

• Kosher Salt 

• 1 lb. dried penne or medium shell pasta 

• 1 Tbsp. Villa Graziella Tuscan Extra Virgin Olive Oil 

• 8 mild (or if you prefer hot) Italian sausages (about 1 ½ lb.), meat removed from casings and crumbled 

• ¾ cup dry white wine 

• ¾ cup heavy cream 

• 3 Tbsp. grainy mustard 

• Pinch of crushed red pepper 

• 1 cup thinly sliced fresh basil 

Easy Directions: 

1.  Bring a large pot of salted water to a boil.  Add pasta, and cook according to package directions for al dente; drain. 

2. Heat olive oil in a large deep skillet over medium-high heat. Add sausage; cook until browned, about 5 minutes. Add wine; simmer, scraping up browned bits from bottom of the skillet, until reduced by half, about 5 minutes.  

3. Add cream, mustard, and red pepper; simmer for 2 minutes. Remove from heat. Add pasta and basil, then toss.   

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 an easy to make appetizer/snack to bring to your next Friendsgiving? Give this Party Mix a try. Once you start eating it, it will be hard to stop!  

Simple Ingredients: 

• 1 cup Villa Graziella Organic Olive Oil  

• 2 tablespoons Worcestershire sauce 

• 1½ teaspoons seasoned salt  

• 1 teaspoon garlic powder 

• 1 teaspoon celery salt 

• 1 teaspoon onion powder 

• 3 cups Corn Chex cereal 

• 3 cups Rice Chex cereal 

• 3 cups Wheat Chex cereal 

• 3 cups Cheese its 

• 1 container of mixed nuts 

• 3 cup pretzels 

• 3 cup Cheerios  

Simple Directions: 

1. Heat oven to 250°F. Combine cereal, cheese its, mixed nuts, pretzels and cheerios together in a large roasting pan. Combine oil, worcestershire sauce and seasonings and pour on top of mix. Stir to coat all the pieces.  

2. Bake for 1 hour, stirring every 15 minutes. Spread onto paper towels to cool. Store in container with tight-fitting lid. 

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! 

Flautas are the perfect ready-to-grab dish to bring to Friendsgiving! These delicious Mexican taquitos are easy to make, filling, and great for big groups. We recommend pairing your favorite salsa with the flautas de pollo or try it with our previously featured Spicy Summer salsa!

Simple Ingredients:

· ½ a cup of Villa Graziella Organic Olive Oil

· 1 pack of corn tortillas

· 2 cups of shredded chicken

Simple Directions:

· On medium to low heat, add your ½ cup of Villa Graziella Olive Oil to a pan. You want just enough to cover the entire surface of the pan and then some, if ½ cup is not enough don’t be afraid to adjust and add more.

· Microwave the pack of tortillas to soften them up for rolling.1-2 minutes max.

Now we start rolling!

· Take a microwaved tortilla and some of your shredded chicken to the middle of it.

· Start rolling the tortilla from one end to the other, making sure the chicken is staying in place.

Let’s fry!

· Place the flauta in the heated pan. Make sure that the flauta is crisp golden on one side before flipping.

· Once the flauta is done cooking all around, remove it from pan and onto a plate to cool down.

· Repeat this process for the rest of your tortilla and 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!

Rainy days require a warm meal. Try this low carb, high protein chicken dish. Packed with flavor with only a few ingredients!   

Simple Ingredients: 

• 1-2 large yellow onions 

• 4 chicken breasts 

• Salt/pepper 

• 1 tablespoon Villa Graziella Organic Olive Oil 

• 1 tablespoon of Villa Graziella Organic silver balsamic  

• Provolone or Mozzarella cheese 

Simple Directions: 

1. Sauté sliced onions in a pan with olive oil 

2. Add balsamic vinegar  

3. Remove onions from pan once finished and cook chicken breasts in leftover juices 

4. Salt/pepper both sides of chicken breasts while cooking  

5. Once chicken is cooked, add to a pan sheet 

6. Cover chicken with onions 

7. Put a piece of provolone or mozzarella cheese on top and broil until cheese is melted 

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!

Toast your team with a cozy mulled wine! Not just for the holidays, celebrate a win with an easy, delicious drink everyone will enjoy. Makes 4 abundant servings.

Simple Ingredients

· ½ bottle, 12.5 ounces of Villa Graziella Chianti DOCG made with a blend of organic Cabernet Sauvignon, Sangiovese & Ancellotta grapes

· 12 ounces of water

· 5 tablespoons organic sugar, sugar in the raw

· 1 teaspoon organic vanilla extract

· 10 cloves

· 2 cinnamon sticks

· 1 orange-Moro blood orange, Mineola, if possible organic

Easy Directions

1. Wash, dry & slice orange, do not peel, set aside.

2. In a large saucepan or pot add wine, water, sugar, vanilla extract, cloves, and cinnamon sticks.

3. Slowly simmer, uncovered.

4. When the wine first comes to boil, reduce heat to a gentle simmer.

5. Add 2-3 orange slices to the pot.

6. Simmer additional 5-10 minutes on low heat, stirring occasionally to melt sugar.

7. Do not boil wine, the longer it cooks, the more alcohol dissipates.

8. Stir wine & ladle into glasses or mugs.

9. Decorate with additional orange peel or slices.

10.Serve hot or warmed, enjoy with your favorite savory snacks or small plates.

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! 

Fire up the grill for your next tailgate meal. Make ahead marinade of extra virgin olive oil and balsamic vinegar with your favorite fresh veggies make a delicious, easy to eat skewer.  2 to 4 servings.   

Simple Ingredients: 

• 1-pound fresh, boneless skinless chicken breast cut into 1-1/2" chunks 

• 1/4 cup Villa Graziella Organic extra virgin olive oil + extra for drizzling 

• 4 tablespoons Villa Graziella Organic Silver label balsamic vinegar + extra for drizzling 

• 2 large bell peppers-1 each green, red, orange, or yellow  

• 1 large red onion 

• 1 tablespoon 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   

Easy Directions: 

1. In a large bowl, combine olive oil, balsamic vinegar, fresh herbs, honey, lemon juice, garlic,  

    shallot, sea salt & pepper-mix well.  

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

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

4. Soak bamboo skewers in cold water & preheat grill to 160°F. 

5. Drain the chicken, reserving marinade. Thread chicken & vegetable chunks onto  

    skewers, do not overload skewers, leaving 2 inches bare on end to turn skewers. 

6. Lightly brush the marinade on the skewers and discard any remaining marinade. 

7. Place skewers on hot grill, cook 10-12 minutes, turn occasionally until vegetables    

    are tender and chicken is thoroughly cooked. Test the temperature with a food   

    thermometer. 

8. Remove from grill and let skewers rest for 5 minutes.  

9. Drizzle skewers with balsamic vinegar followed by olive oil. 

10.Serve & enjoy with your favorite wine! 

Helpful Hint: 

• Marinate the chicken long enough to absorb flavors without becoming too soft. Lemon & vinegar acids break down meat causing it to become mushy if marinated too long. 

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!