March Newsletter
Vita Sana Olive Oil Company

(605) 721-6555

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*NEW* Dry Monterey Jack 
This cheese is great for grating, shredding, slicing, cooking or just 
plain eating. Marvelous in toasted 
cheese sandwiches, omelets and 
souffles. Delicious shredded on 
pasta, soups or tacos!
Visit our cheese cooler, it is fully stocked to include: Blue D'Auvergne, Humboldt Fog, Irish Whiskey Cheddar, Brie, and Dozens more!


St. Patrick's Day
Put a twist on traditional Corned Beef and Cabbage! 
Traditional Balsamic, Espresso Balsamic, Extra Virgin 
Olive Oil, and Cheese used in these recipes are 
available at Vita Sana! 
Balsamic Red Cabbage
Prep 10 min, Cook time 25 min serves 4-6

  • 1 red cabbage, quartered & sliced into 1/2" slices
  • 2 TB Extra Virgin Olive Oil 
  • 1/4 teaspoon sea salt & more to taste
  • Fresh ground pepper
  • 3 TB Traditional Balsamic
  • Goat Cheese to crumble (feta, humboldt fog, & purple haze available at Vita Sana)


1. Using a large saute pan, heat EVOO over medium heat & add sliced cabbage.
2. Add salt & pepper, stir well, cover and cook 15-20 minutes, stirring every 3-4 minutes.
3. Add Balsamic vinegar, stir well to coat all cabbage, cover and cook another 5 minutes.
4. Remove the lid, stir and cook another 5 minutes to reduce the vinegar.
5. Season with more salt and pepper to taste, and for something extra add some crumbled goat cheese and chopped toasted walnuts.

Beef Brisket 
Prep time 15 minutes, ready in 6 hours 15 min, cook time 4 hours

  • 1-5lb brisket
  • salt and pepper to taste
  • 1/2 cup Espresso Balsamic
  • 1/2 cup beef stock
  • 1(15 oz) can stewed tomatoes
  • 1 large onion, sliced into rings
  • 2 stalks celery, with leaves
  • 3 large carrots
  • 4 large cloves garlic
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary

1. Season brisket with salt & pepper, place in shallow baking dish or bag, add Balsamic vinegar, seal or cover and marinate in fridge at least 2 hours.
2. Preheat oven to 300 degrees.
3. Arrange onion rings in bottom of roasting pan, season with garlic, thyme, and rosemary. Pour marinade into the bottom of the pan along with the beef stock and stewed tomatoes, and lay the brisket on top of the onions so they form a roasting rack. Cover tightly with a lid or aluminum foil.
4. Bake for 3 hours in preheated oven, then peel back the foil and add carrots and celery to the pan. Cover again and continue roasting for an additional 1-2 hours or until brisket can be pulled apart with a fork.

Recipes adapted from
Cooking Tip
"Homemade vinaigrettes have fewer ingredients and taste better than 
bottled ones. No need to whisk them: 
Just put all the ingredients in a sealed container and shake."
Bill Telepan
We hoped you enjoyed our new style of 
newsletter, and we look forward to better serving you with new information in the future!

Merry Jane Walsh