November Events

Sunday, November 11, 2018:  We would like to thank Veterans by giving 10% off total purchases for customers who present a
valid Military ID at check out on Monday, November 12, 2018. We will also be raising our wine case sale to 15% off to those who provide a valid Military ID at check out.
**Excludes Sale Items**
Saturday, November 24, 2018: Shop local with Small business Saturday! We will offer a FREE Tapi Pour Spout with the purchase of a new bottle!
**Limit 1 Per Customer**

Sunday, November 25, 2018: First Sunday open for the Holiday Season. We will be open from 12 PM-4 PM November 25, December 2, 9, 16, and 23 to give our customers an extra day each week to purchase the perfect gift.
We will be closed Thursday, November 22nd to celebrate Thanksgiving Day.
Contact Us
of the Month
Fall Fever
Turkey Seasoning & Rub
Haystack Mountain 
Ethereal Confections
Craft Dark Chocolate
Gift Cards 
Rustic Bakery
Artisan Crisps
Goat Cheese Ravioli with
Mushroom Sage Cream Sauce & Fig Balsamic Drizzle


  • 2 Tbsp Wild Mushroom & Sage Olive Oil
  • 2 Tbsp Fig Balsamic Vinegar
  • 24 wonton wrappers
  • 8 oz. fresh goat cheese
  • 1 large egg
  • 1/3 cup thinly sliced onions
  • 1-2 cloves of garlic, chopped
  • 1/3 cup heavy cream
  • 1/3 cup white wine
  • Salt & fresh ground pepper
  • Whisk together goat cheese, egg, and salt & pepper for filling. Set aside
  • Place half of wonton wrappers on lightly floured surface and mound a generous teaspoon of filling in centers. Wet edges around filling with water and lay a second sheet on top. Thoroughly seal edges of each ravioli. Boil in small batches for 2 1/2 to 3 minutes per batch.
  • In a large pan, saute thinly sliced onions and chopped garlic cloves in Wild Mushroom & Sage Olive Oil over medium heat until onions become golden in color. 
  • Add white wine to onions and reduce by half. Add cream and simmer for an additional minute whisking to combine. Season sauce with salt and fresh ground pepper.
  • Pour the warm cream sauce over raviolis and toss. 
  • Drizzle with Fig Balsamic Vinegar and serve immediately
Fig & Walnut Apple Pie
  • 1 jar Stonewall Kitchen Fig & Walnut Butter
  • 12 medium to large firm apples, cored, peeled and cut into 1/4 inch thick slices
  • 1 1/2 tsp fresh orange zest
  • 3 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1/4 cup sugar
  • 3 Tbsp flour
  • 1 egg
  • 1 double pie crust
  • Pinch of salt
  • In a bowl, combine apple slices with lemon juice, orange juice, and orange zest.
  • In a separate bowl combine sugar and flour.
  • Roll one piecrust into a 13 inch circle
  • line bottom of a 9 inch pie plate with the dough, trimming to a 1/2 inch overhang.
  • Beat egg and salt together. Brush bottom and sides of the pie crust with egg wash.
  • Toss apple mixture with sugar mixture. Add the Fig & Walnut Butter and stir well
  • Place filling in piecrust, spreading apples evenly.
  • Roll the second crust into a 13 inch circle and place on top of the apples.
  • Tuck the top edge of dough under the bottom edge of dough and press together to form a seal.
  • Pierce the top of the pie several times to vent.
  • Brush top with egg wash and sprinkle with sugar.
  • Bake at 400 degrees F for 45-50 minutes or until brown and bubbly. 
Get prepared for your
holiday shopping!

Vita Sana Olive Oil Company is offering:
Meat & Cheese Gift Baskets

These baskets make great gifts through the holidays for friends, family, businesses, and parties.

Meat & Cheese Baskets include:

10 People
3 Artisan Cheeses
2 Italian Salamis
Box of Rustic Bakery Crackers

25 People
5 Artisan Cheeses
2 Italian Salamis
2 Boxes of Rustic Bakery Crackers

35 People
5 Artisan Cheeses
2 Italian Salamis
2 Boxes of Rustic Bakery Crackers
Raw Pure Prairie Honey
Sundried Tomato Tapenade
French Bread - Half Loaf

50 People
5 Artisan Cheeses
2 Italian Salamis
2 Boxes of Rustic Bakery Crackers
Raw Pure Prairie Honey
Sundried Tomato Tapenade
Basil Pesto
French Bread - Full Loaf
Wild Mushroom Linguini with Beef & Gravy
  • 1 package Rossi Pasta Wild Mushroom Linguini
  • 1 1/2 lb beef loin, sliced approx 1/2 inches, (1 x 2 1/2)
  • 1 8oz package sliced mushrooms
  • 2 cups beef broth
  • 2 medium or one large onion, sliced
  • 1/2 cup heavy cream
  • 3 Tbsp Broadbent Madeira wine
  • 3 Tbsp flour
  • 1/2 tsp dried or 1 Tbsp fresh rosemary
  • Wild Mushroom & Sage Olive Oil
  • butter
  • 1-2 garlic cloves, chopped
  • salt & pepper
  • pinch of red pepper flakes
  • In a heated skillet, drizzle Wild Mushroom & Sage olive oil and brown beef loin slices. Remove from pan and set aside.
  • Add an additional drizzle of Wild Mushroom & Sage olive oil and melt 1 tbsp of butter. stir in mushrooms, sliced onions, and minced garlic and saute for about one minute. 
  • Sprinkle in flour to make a roux-type mixture, stirring for about 30 seconds or so. Add beef loin back into the pan and add rosemary, Madeira wine, beef broth, and a pinch of red pepper flakes.
  • Meanwhile, cook the Wild Mushroom Linguini to package directions.
  • Heat meat mixture through, stirring up bits from the bottom of the pan. Reduce heat and simmer until thickened, about 10 minutes. Finish by pouring heavy cream, salt and pepper to taste.
  • To serve, place a portion of pasta on each plate and top each with beef gravy and garnish with chopped fresh parsley. Serve immediately.