Cuatro Ukulele Club at Saporito
Bring your ukulele to Saporito Oil, Vinegar, Spice this Saturday, March 4, if you'd like to play along. Enjoy soothing ukulele music by Cuatro at 1:00pm. What a delightful way to spend the afternoon!
Eat the 80 at Saporito
Saporito is thrilled to have Eat the 80's head chef, Miles Burnett for an evening of inspiration and healthy bites. Thursday, March 23, from 6:30-8:30pm, Chef Miles will demonstrate dishes that are both simple and delicious. Attendees are in for some serious fun and amazing tastings! Be prepared to wow your dinner guests and join us for this most enjoyable event. Sign up on FB by clicking here, or by calling Eat the 80 at (352)-234-3408. Limited seats. Reserve your place today.
Bacon Cheddar Sweet Potato Rounds
- 3 sweet, red or russet potatoes, scrubbed clean
- 2 tablespoons Tuscan Herb EVOO
- sea salt
- freshly ground black pepper
- pinch cayenne pepper
- 1 tsp. garlic powder
- 6 slices bacon, cooked and crumbled (can use turkey bacon)
- 1 1/2 cups shredded cheddar
- 3 green onions, thinly sliced (or cilantro)
- Yogurt or sour cream, for serving
Preheat oven to 400°. Slice potatoes into 1/2" rounds.
In a large bowl, toss the potato rounds in EVOO. Season with salt, pepper, cayenne and garlic powder, and toss until evenly coated. Place in a single layer on a large baking sheet. Bake at 400° for 30 minutes.
Top each potato round with cheese and bacon. Broil until melty, about 2 minutes.
Dollop yogurt or sour cream onto each potato and garnish with green onions (or cilantro).