|
|
We accept Downtown Rapid City
Gift Cards!
|
|
Come Downtown for Summer Nights Festival every Thursday!
|
Store Hours
Monday - Friday 10:00-5:30
Saturday 10:00-5:00
Open late Thursday
8:00 p.m.
During
Summer Nights
|
627 St. Joseph Street
Rapid City, SD 57701
(605) 721-6555
|
|
New!
|
|
The new Vita Sana Olive Oil Co. website is now online!
Our fresh EVOO and Balsamic Vinegar is only a click away. We have additional in-store product information to help you plan your next visit to one of our stores.
Check it out:
vitasanaoliveoil.com
|
Pairing of the Month:
Peaches & Herbs
|
|
|
|
Cyprus Sea Salt Flakes
Sprinkle in a baking dish and add your fish.
Complimentary
fish flavors include Lemon or Garlic,
|
|
|
|
Ingredients
- 3 tablespoons Vita Sana Peach White Balsamic Vinegar
- 1 teaspoon firmly packed brown sugar
- 1 teaspoon Dijon mustard
- 2 pieces halibut (about 1 in. thick, 5 to 6 oz.)
- 1/2 teaspoon Vita Sana Extra Virgin Olive Oil
- salt and pepper to taste
Directions
In a bowl, mix Peach Balsamic, brown sugar, and mustard.
Rinse halibut and pat dry. Brush lightly with EVOO and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes.
Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque, but still moist-looking in the center (cut to test), 4 to 5 minutes. Transfer to plates.
|
TheFreshMarket.com
Timing is most important when it comes to cooking seafood. Perfectly cooked fish is moist and maintains a delicate flavor; overcooked fish is dry and less palatable. The "10-minute rule" is the best guide to cooking seafood by conventional methods.
- Measure the fish at its thickest point. If the fish is stuffed or rolled, measure it after stuffing or rolling and then time it accordingly.
- Cook fish 10 minutes per inch, turning it halfway through the cooking time. For example, a one-inch fish steak should be cooked 5 minutes on each side for a total of 10 minutes. Pieces of fish less than 1/2-inch thick do not need to be turned over.
- Add 5 minutes to the total cooking time if you are cooking the fish in foil, or if the fish is cooked in a sauce.
- Double the cooking time for frozen fish that has not been defrosted.
|
|
Wild Mushroom Linguini
Porcini mushrooms, morels, cayenne pepper. Oak brown with a maple nose. Adds depth to simple seafood, poultry and pork entrees.
Recommended Accompaniments:
Great in light crème sauces, served hot or cold. Consider also spicy Prima Veras, Oriental stir-frys with tamari, water chestnuts, mushrooms and snow peas, and creamy chicken casseroles. Superb with both red and white wine reductions, and with sauces that contain chicken stock and/or fish sauces.
|
|
Cheese
See Vita Sana's variety of Parmesan cheese options!
The term "Hard (Firm)" is a classification of cheese varieties exhibiting a relatively inelastic and unyielding texture like Cheddar, Parmesan and Swiss. Federal Standards of Identity state that firm cheeses have a maximum moisture content of 34% and a minimum milk fat content of 50%.
Parmesan is known as the king of Italian cheeses, Parmesan originated in the Reggio and Parma regions of Italy. Made from part-skim milk and aged over 10 months, it has a granular texture and tastes sweet, buttery and nutty compared to the sharper and more piquant flavor of Romano. Parmesan has become very popular in the United States, and Wisconsin leads in the production of award-winning Parmesan.
|
|
Tapenade
Purchase 3 jars and we provide a gift box for free!
Tapenade consists of pureed or finely chopped
olives,
capers,
anchovies and
olive oil. It is a popular food in the south of
France, where it is generally eaten as an
hors d'œuvre, spread on bread. Sometimes it is used to stuff poultry for a main course. Tapenade can be used as part of an
appetizer served as a topping on crackers, crusty bread or
crudités. It can also be used as a
condiment. Tapenade is used in preparing fish dishes.
Vita Sana
carries Basil Pesto, Sun Dried Tomato, and Smoked Artichoke.
|
|
| |
| |
|
|
