
Proceeds Benefit Daughters of Penelope Sparta Chapter
$40.00 Ticket Includes:
- Paint Supplies
- Take Home Canvas
- Art Lesson from @katspaintparties
- Complimentary glass of wine or beverage
- Raffle Entry
All are welcome – attendees do not need to be 21 years of age.
Ingredients
Meyer Lemon Curd
- 1 cup sugar
- 2 tablespoons all purpose flour
- 1/8 teaspoon salt
- 1 1/2 tablespoon meyer lemon juice
- 3 eggs
- 3 egg yolks
- 1/4 cup Bellindora Meyer Lemon Olive Oil
Olive Oil Crust
- 1 1/2 cups all purpose flour
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup Bellindora Meyer Lemon Olive Oil
- 2 tablespoons milk or water
Instructions
Olive Oil Crust
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk to combine the flour, sugar, and salt. Stir the milk or water and olive oil into the dry ingredients until completely combined.
- Press mixture into the bottom and sides of a 14 inch rectangular or 9 inch round tart pan with a removable bottom.
- Bake 28-33 minutes or until crust is golden brown, rotating halfway through. Set pan on a wire rack.
Meyer Lemon Curd
- Ten minutes before the crust has finished baking, start making the filling.
- Set a large fine mesh sieve over a large non-metal bowl. Set aside.
- In a medium saucepan, whisk to combine the sugar, flour and salt. Whisk in the eggs and yolks until completely combined then whisk in the lemon zest and lemon juice.
- Place over medium low heat and whisk constantly until curd thickens, about 6-8 minutes and reaches 160 degrees Fahrenheit.Remove from heat and whisk in the olive oil until combined. Strain curd through the large fine mesh sieve set over the large non-metal bowl.
- Immediately pour curd into the warm tart shell. (You will have a little extra filling if using a 14 inch rectangular tart pan – do not overflow tart pan)
- Bake at 350 degrees Fahrenheit for 7-11 minutes until curd is just set and barely jiggles when you shake gently. Remove from oven and set pan on a wire rack to cool for 2 hours at room temperature.
- When ready to serve, remove outer ring of the pan. Use spatula to slide underneath the tart shell to gently remove it from the bottom of the tart pan.

Join us for a delightful evening of creativity, laughter and bonding! Grab your bestie and come celebrate Galentine’s Day with our special Paint & Sip event. No artistic skills required – just bring your fun-loving spirit and enjoy a night of painting, sipping on your favorite drinks, and making memories with your pals. Each ticket comes with a complimentary glass of wine, painting supplies, a take-home canvas, and an art lesson – a class you won’t want to miss! Paint and Sip starts at 6pm and ends at 8pm. No outside alcohol allowed.
Tickets – $40; Spaces are limited!
Call us at (209) 334-5544 with any questions.
We’re thrilled to unveil our newly refreshed website!
Our new site includes user-friendly design, enhanced navigation, and a host of exciting features to improve your browsing experience. Whether you’re exploring our products, reading our blog, or making a purchase, everything is now smoother and more intuitive.
Here’s what you can look forward to:
- Streamlined Navigation: Find what you need faster with our simplified menu and clear categories.
- Enhanced Product Pages: Product descriptions and images to help you make choices.
- Checkout: A seamless, secure checkout process.
- Mobile-Friendly: Enjoy a great experience whether you’re on your phone, tablet, or computer.
We’re excited for you to explore our refreshed site and experience the improvements firsthand. Check it out and let us know what you think.
Happy browsing!
Our tasting room will be closed from January 1 through January 16, 2025. We wish you all a Happy New Year and look forward to seeing you all soon.
Thank you for your understanding and continued support. Have a wonderful holiday season!
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 3 tablespoons Bellindora Pomegranate Balsamic Vinegar
- 3 cloves garlic, minced
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- Olive oil cooking spray
Instructions
- Place chicken breasts in a large resealable plastic bag; set aside.
- In a mixing bowl, whisk together oil, vinegar, garlic, oregano, basil, salt and pepper.
- Add marinade to the chicken breasts; seal the bag and refrigerate for 1 hour, or up to 12 hours.
To Bake
- Preheat the oven to 425 degrees Fahrenheit. Remove chicken from marinade; discard marinade.
- Lightly pat dry the chicken breasts with paper towels.
- Spray a baking dish with cooking oil.
- Add chicken breasts to the baking dish; lightly spray the chicken with olive oil cooking spray and bake, uncovered, for 22 to 24 minutes, or until internal temperature registers at 165 degrees Fahrenheit. Start checking for doneness at the 20-minute mark.
- Remove from oven and let stand 8 to 10 minutes before slicing and serving.
- Top with a drizzle of Bellindora Pomegranate Balsamic Vinegar and serve.
To Grill
- Preheat an outdoor grill to medium-high; about 425 degrees Fahrenheit to 450 degrees Fahrenheit.
- Brush grill grates with oil.
- Grill chicken for 5 to 8 minutes per side, or until internal temperature reaches 165 degrees Fahrenheit. Thicker chicken breasts will need more time to cook.
- Remove from grill; let stand 8 to 10 minutes before cutting.
- Top with a drizzle of Bellindora Pomegranate Balsamic Vinegar and serve.
Ingredients
- 1/4 cup Olive Oil (Try our Bellindora Gourmet Blend!)
- 1 large sweet potato, peeled, halved and cut into 1 inch pieces
- 2 large carrots, sliced into 1/2 inch rounds
- 2 large parsnips, peeled and sliced into 1/2 inch rounds
- 1 medium red onion, cut into 1 inch slices
- 5 cloves garlic, smashed
- 1 Tbsp thyme, chopped
- Salt and pepper
Vinaigrette
- 1 tsp dijon mustard
- 1 small shallot, finely chopped
- 2 Tbsp Roasted Pumpkin Seed Oil
- 2 Tbsp Bellindora Pumpkin Spice Balsamic
- Salt and pepper
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Line a baking sheet with foil.
- Combine olive oil, sweet potato, carrots, parsnips, onion, garlic and thyme in a large bowl.
- Season vegetables with salt and pepper then spread across the baking sheet.
- Roast until the veggies are tender and turning golden brown, about 40 minutes, turning halfway through.
- Mix vinaigrette ingredients in a small bowl. Transfer roasted vegetables to a serving dish and toss with vinaigrette.
Club Consumnes Pickup – Sunday, March 2025 1-4 PM
Food Vendor: Smashed Broz Burgers
Live Music: Music by Mischief
Reserve your table! Call us at (209) 334-5544 or email us at consumnesriverfarm@gmail.com.