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Celebrating Spring! 💐
April 2019

Don't Toss Those Carrot Tops!

Farm fresh greenery. Perfect as a bouquet, fantastic chopped and sprinkled in salad, added to stir fry, drizzled with fresh olive oil. Have you tried these in homemade pesto? How do you like your carrot tops? 🥕🥕🥕

News, Events and Recipes

Frequent Olive Oil Consumption May Reduce Risk of Blood Clots

Grapes of Wrath: Italian Police Target Fake Balsamic Vinegar Fraud

It's Official: Extra-Virgin Olive Oil Has Medical Benefits

28 Healthy Easter Recipes That Your Family Will Love

Fun and Candy-Free Easter Basket Ideas

Healthy Easter Treats

“Pasture-Raised Chicken 5 Ways”

with Chef Miles Burnett

An incredible opportunity to learn from the finest, Chef Miles will demonstrate how to break down a whole chicken provided by Price Creek Farm. Learn how to cut up, prep, create and taste 😋 5 different dishes, including White Truffle Chicken Grapefruit Risotto, Chicken Terrine, roasted chicken, chicken stock, and chicken salad. Discover fascinating food tips and some seriously cool knife skills. Three remaining seats. Details & registration HERE. 🗡

Seasonal Pesto From Scratch

The most wonderful thing about this pesto recipe is that it’s packed with flavor and is so satisfying and versatile.

Use the freshest, seasonal ingredients and indulge. Check your local farmers markets and favorite grocer for tasty possibilities.

INGREDIENTS

  • 1⁄2 cup raw walnuts (or pecans, pine nuts, cashews, hemp seeds)
  • 1⁄2 cup Saporito Tuscan Herb Olive Oil or robust EVOO
  • 1 cup cilantro leaves, tough stems removed (or kale, basil, spinach, carrot tops, etc.)
  • 1⁄2 teaspoon sea salt, or to taste
  • 1⁄2 teaspoon fresh ground pepper
  • several garlic cloves
  • fresh-squeezed juice from 1 lemon (optional)

DIRECTIONS

Place walnuts in a food processor with cilantro, sea salt, garlic and extra virgin olive oil and grind until desired consistency.

Taste and adjust. Add (optional) lemon juice, more garlic, etc. and taste again.

Serve with fish, chicken or zucchini noodles. This pesto is an amazing condiment, as it adds tremendous flavor to cucumbers, crackers, sandwiches, or as a dip with carrots or with any raw or roasted vegetable.

Simply delicious, even right out of the jar!

NOTE: Keep leftover pesto in the refrigerator in a tightly covered container and use within a week. Frozen ice cube tray pesto cubes can be placed in plastic freezer bags for up to 6 months or in small jars or plastic containers for up to 1 year.

Spring Salad Demo & Tastings at Saporito! 🌼

Stop in anytime from 2:00-4:00pm and enjoy FREE seasonal salad samples 
Mark your calendar for Sat, April 27th ✓

Strawberry Microgreen Medley

Assorted microgreens, local strawberries, spring onions, fresh parsley and cilantro, raw walnuts (from Ward's Supermarket), drizzled with Saporito Sicilian Lemon Balsamic Vinegar (or fresh-squeezed lemon) and a favorite variety, the delightful and fruity Picual Extra Virgin Olive Oil from Spain, sea salt and pepper, to taste.
Try making this amazing salad from our recent "Eat Lean with Local Greens" workshop with inthekitchenwithgarreth.com
Olive Oil for Moms! 🥑🥕🥬Thursday, May 9, 6:30-8:30pm. Mothers, grandmas, sisters and girlfriends. Treat her to a special evening of olive oil and balsamic vinegar tastings and insights at Saporito, in celebration of Mother's Day. ❤ Support her efforts in health and wellness. Discover olive oil and balsamic vinegar benefits, uses, recipes and inspiration. 
Register by calling Santa Fe Community Ed. at (352) 395-5193 or by clicking HERE.

Our family wishes you a very Happy Easter! 🌷

(352) 745-7886 | SaporitoOVS@gmail.com

Saporito OVS 4401 NW 25th Place, Suite D Gainesville, FL 32606 USA

Copyright © 2019 Saporito OVS, All rights reserved.

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