(bright music) - [Sara] "Sara's Weeknight Meals" is made possible by.

- [Narrator] Aboard Oceania Cruises, our guests embrace a passion for travel, and our chefs are inspired by the flavors of the world and committed to providing fine dining at sea, that's Oceania Cruises.

Oceania Cruises, your world, your way.

- [Narrator 2] Since 1921, Season has brought you skinless and boneless sardine filets.

Our sardines are wild-caught, and rich in Omega-3s, for all your everyday meals.

Season sardines, great taste is always in season.

♪ And it feels good - [Narrator 3] Sunsweet amazing prunes and prune juice.

- [Sara] And by Mutti tomatoes of Parma, The Republic of Tea, and USA Rice.

(light upbeat music) Today on "Sara's Weeknight Meals", we visit the magical Greek island of Santorini, (light upbeat music) and discover its many charms.

- In Santorini, we have a motto, save water, drink wine.

(Sara laughing) - [Sara] Okay.

(glasses clinking) - Yamas.

- Yamas.

- Yamas.

- Okay.

From a cliff with a gobsmacking view, to a little village with a salty Greek grandmother.

Oh, yeah.

That's a little risque.

And then, the great Greek dishes, salad, tzatziki, and.

- [Christos] Saganaki shrimp.

It's shrimps- - Mhm.

- With fresh tomatoes, and feta on the top.

- That sounds like a perfect weeknight meal.

Then it's beautiful Vancouver, and their legendary spot prawns.

- They taste like lobster, don't they?

- They do.

They came straight from the docks from a secret spot.

You're not gonna tell me, huh?

- We're not gonna tell anybody.

- Oh, and I was planning on going fishing.

- Yeah.

- [Sara] Then we stirred and stirred the prawns into a divine lemon risotto.

- So you just keep at that, why don't you, Sara?

- All right, you just go read a book.

Shrimp around the world, today on "Sara's Weeknight Meals".

(gentle music) (bright music) Is it the famous sunset into the Blue Sea, or the white houses spilling down the sides of a long extinct volcano?

Whatever it is, the Greek island of Santorini is an exceptionally romantic place.

(bright upbeat music) Where else would this be a thing?

Or this?

(bright upbeat music) Well, I guess you could say this is my thing, or one of them, but I'm getting ahead of myself.

I'm here to cook, as usual, in Megalochori, the village that the flying dress, betrothed tourists forgot.

And from the looks of things, I've come to the right place, cliff side at Venetsanos Winery, with, Christos.

- Tyrantasyllopoulos.

- Let's just call him Christos, a local chef, he teaches at his Gastronomy Center of Santorini.

- In Santorini, we have a motto, save water, drink wine.

(Sara laughing) We, and here- - I like it here, I knew I did.

Yes.

- Everybody.

- Mhm.

- And, Venetsanos is one of the oldest and most famous winery in this island.

In Greece, we say, "Yamas."

Yamas means cheers, good health, health to us.

- [Sara] Okay.

(glasses clinking) - Yamas.

- Yamas.

- Yamas.

- Okay.

(gentle upbeat music) - This is Venetsanos- - Ooh, that is delicious.

- Yes.

That's the most famous variety at this island.

This is Venetsanos, you can find only in Santorini.

- Oh.

- Sundried grapes for at least 10 days.

- [Sara] So they get raisin-y.

- You never tried something like this.

- I love the texture, too, it's a little bit of- - Okay.

We can take one with us.

- You're gonna show me three very Greek dishes, I can't wait.

- Got it.

(glasses clinking) Yamas.

- Yamas.

(gentle acoustic music) This is such a charming town.

Are all the towns in Greece like this?

- No, no, this is Megalochori, it's the most traditional and picturesque village.

- Yes.

- It's quiet.

- It is.

(gentle acoustic music) - I love living here.

- Yes, I can see why.

- Oh, here, the loyalty lady, Catina.

- Catina.

Hello, Sara.

(Christos speaking in Greek) (Catina speaking in Greek) - That rhymed, but what did it mean?

- No, no, if comes the end of the world, she want to know in whose bed you are sleeping.

- Oh, dear.

That's a little risque.

It's been charming to meet you.

(Christos speaking in Greek) Is that what I say?

(Catina speaking in Greek) - Another one.

- Oh, dear!

Oh no, that was good, that was excellent.

Thank you.

(Christos and Catina speaking in Greek) - Bye-bye!

(Catina speaking in Greek) - Oh, dear, she's still going.

(bells chiming) What a character was she, yikes!

But it's time to cook, just up the street, we'll make three classic Greek dishes.

(gentle acoustic music) (cucumber scraping) (birds chirping) You know, I don't normally get to cook in a gorgeous spot like this, but, I'll take it.

What are we making today, to begin with?

- Tzatziki, tzatziki, our national Greek sauce.

So we can start with the yogurt.

- That is serious Greek yogurt.

And it's really thick.

And, it's what you call Greek yogurt, you didn't strain it or anything?

- No.

- I'm gonna say- - And, here in Greece, we don't say Greek yogurt, of course it's Greek.

- Of course.

- Just yogurt.

We just say yogurt.

- Of course it is, yeah.

That looks about one and three-quarters cups.

Okay.

- Mm, yes.

- [Sara] Mhm, wow, that is thick.

- One secret ingredient, extra olive oil.

This is from Kalamata.

- That's Greek.

- I think that we- - Kalamata.

- Kalamata, I think it's the best in the world.

- Okay.

- So.

- Okay, and what do you think, how many tablespoons?

- Two.

- Two.

Okay.

- And, look, mix.

- This guy doesn't measure, but that's okay, we're gonna have the recipe exactly put up on the website.

Okay, next.

- [Christos] Sea salt.

- [Sara] We are by the sea.

- Have a lot of sea salt, so some of that.

- It's right out your back door.

- And pepper.

- Pepper.

- Fresh ground black pepper.

- Mhm.

- [Christos] And then white wine vinegar, that's for the acidity.

- What was that, about two tablespoons?

- Two tablespoons.

- Two tablespoons, okay.

(lively acoustic music) Could you make a batch and keep it in the fridge for like five days, a week?

- Yes, of course.

- Yeah, yeah.

- [Christos] Next, you have chopped the garlic.

- [Sara] I have, do you want all of this?

- Tzatziki without garlic, it's not tzatziki, it's yogurt for the breakfast.

- Oh dear, okay.

- So.

- It's like a day without sunshine.

There we go, that's a lot of garlic, but I think that's about two cloves.

- We love garlic.

- Yes, well, it's so good for you.

- And, now- - The cucumber.

- The cucumber, I have started to grate it.

- Now you have different kind of cucumbers, right, here?

- Yes, this cucumber has not a lot of- - Juice.

- Juice, so, we don't need to salt it.

- So, if it's a juicy cucumber, you grate it, salt it, leave it for a little while, then you squeeze out all the excess juice.

- [Christos] And, I tell you another one secret.

- [Sara] Yeah?

- And, I see that to your show.

- You saw that on my show.

- Yes.

(Christos laughing) - And you went and- - And I buy one.

- Oh, make my day.

It's like we're communicating across continents.

I've done my job.

- Mhm.

And remember, tzatziki, it's better after two hours, or the next day.

- So, do we taste it now- - Yeah.

- Or we taste it later?

- No, we taste it now.

- Mm, mm!

Mm, oh my goodness, that's so good already.

- So fresh and so- - Oh!

- Oh.

I put this, refrigerate, and I come back.

- Okay.

(lively acoustic music) - Next, the Greek salad.

- Oh.

- We don't have the same Greek salad.

- We don't?

- No.

- What's different?

- You add, you put lettuce in the Greek salad.

- I guess, yeah, we do.

- No, never.

- Never.

- Never.

- Oh my God.

- I show you the original Greek salad.

- Okay, let's go.

- The authentic recipes.

So simple.

First, the tomatoes.

- That looks like about three plum tomatoes that you quartered.

And next?

- [Christos] Next, the cucumber.

- And that looks like about a half a cucumber sliced.

And one green bell pepper, sliced.

Could you use red?

- Green, yes you can, of course.

- As long as you don't use lettuce.

- Slices of red onions- - Red onion.

- Why red onions?

- Why?

- Are stronger and better than the white.

- [Sara] Okay.

Kalamata olive- - Kalamata olives.

(lively acoustic music) - [Sara] The olives are even better here.

- Now, I salt it.

- Okay.

Sea salt.

- Sea salt.

- From around here.

- From around here.

Then, I use thyme.

- Dried thyme?

- Dried thyme.

And then, the feta.

- The feta.

- I cut it in half.

- That looks beautiful.

Is that sheep or cows or?

- Sheep and goat milk.

- Sheep and goat.

- Goat milk.

- Okay.

Oh, that's so pretty.

Oh, now what is this?

- Ah, that's amazing.

- That's so funny, it looks like a teething biscuit.

(birds chirping) (biscuit crunching) - You can decorize- - Mm!

I'm sorry, this one, I keep.

(Christos laughing) Mm, that is really good.

- You see?

And- - Yummy.

- Extra virgin olive oil.

- Oh, of course.

- [Christos] All around- - And that's- - From Kalamata.

That's only Greek.

- The best.

- And, a little bit here.

- Little more thyme.

- Yes.

- Okay.

- [Christos] That's our Greek salad.

- So simple, and no lettuce- - Without lettuce, yeah, no lettuce.

- No lettuce, never, never, never.

(lively acoustic music) What's next?

- [Christos] Saganaki shrimp.

It's shrimps.

- Mhm.

- With fresh tomatoes, crushed tomatoes, and feta on the top.

- That sounds like a perfect weeknight meal.

So, tell me, why do you grate the tomatoes?

- It's more delicious and has more flavor, you will see - You're essentially making a puree and losing the skin at the same time.

- Ah, yes, it's my trick.

Okay.

- All right, so how do we- - [Christos] We start it.

- Olive oil, of course.

- Olive oil, of course, extra virgin from- - Kalamata.

- Kalamata.

- So that looks like about two tablespoons of olive oil, tell me about these shrimps.

- We call Vathy shrimps, from Vathy.

We can found for three, four months every year, we are very lucky- - Wow, those are gorgeous.

And, how long do you cook 'em?

- Mm, about one minute, it's just to give flavor.

- [Sara] And then after they've cooked, what happens?

- You see the magic liquid here?

- Looks like water.

(Christos laughing) - It's not water.

- Let me smell it.

- Dangerous water.

(Christos laughing) - Woo, what is in there?

- This is raki, makes from grapes, serves in salts, always cold, and make yamas.

- Oh, no, no more yamas, are we gonna yamas again?

- Again, yamas.

- Do you ever flame it?

- Yes, yes, I flame it, but here we have wind, we have a church, so.

- A church, we don't flame- - Yes, we don't risk.

- We don't flame near a church, I get that.

Oh, that looks wonderful.

You're just sort of reducing it down a little bit, huh?

- Mhm.

(stove beeping) (pan clanging) Same pan, of course.

- More olive oil.

- More olive oil.

- I'm beginning to think you're Italian.

(Christos laughing) You know how much olive oil they use, but yours, of course, is- - In the Mediterraneans, we use olive oil- - A lot of olive oil.

That's why you're so healthy.

Okay, so some onions.

- Onions, red onion.

We're cooking for one minute before we add the bell pepper.

- [Sara] Looks about one chopped, that's- - [Christos] Next- - Tomato paste.

- Tomato paste.

This is from Santorinian tomatoes, it's triple compressed.

- Oh, so that's local also, and that's a lot of tomato paste, it's like about three tablespoons.

And so, you're cooking it- - Yes.

- Which sort of catalyzes it.

- Yes.

- When do we put the garlic in?

- Now's the time.

- Oh, now's the time.

There we go.

- Salt.

- There we go.

- Now, it's time.

(Sara gasping) - For the tomato.

- Tomatoes.

(lively acoustic music) With the seeds, you see?

- Mhm.

- Salt.

- Salt.

- And then.

- Oh.

Pepper flakes.

- The chili, yes, pepper flakes, chili pepper.

- [Sara] And now what, this just cooks for a bit?

- Five, 10 minutes.

- Okay.

- Lower heat last minute.

- Shrimp go back in.

- Go back in.

Cook this for another one minute, all the ingredients.

(lively music) - Ah, the feta.

- It's time for the feta.

- Okay.

- A little bit melted.

- [Sara] Some thyme.

- [Christos] Thyme.

- And that's it?

- And that's it.

- Wow.

- And we need some crusty bread with that, don't you?

- We have, we have.

- Okay, I'm sure you do.

Well, now we have to go eat all the yummy things we made.

- Yes, I think we are ready.

- Okay.

(gentle acoustic music) I can't wait to try these shrimp, 'cause they're so different.

- We drink wine, you have taste the raki.

- I have.

When do you normally have raki, what time of day?

- At night, with your good friends.

- Mhm.

The shrimp is really sweet.

- Mm.

- Mm.

- Mm.

- Lovely texture, I love the spice in this too, and the tomatoes, the hot pepper- - And the tomatoes, yes.

- Hot pepper flakes.

Mm.

- And the tzatziki, so fresh.

- Well, it is.

Well, I have to say, yamas.

- Yamas, now you know.

(gentle acoustic music) (birds chirping) Ah, so fresh.

- Mm.

Okay, we deserve it after all that hard cooking.

- Yes.

- I'm mixing things, got the tzatziki with the shrimp.

- Sorry.

- Mm.

- I want there to be more.

- Mm.

(upbeat music) Vancouverites love their food, stuff we Americans have never heard of, like Japadogs, ketchup chips, Nanaimo bars, and especially spot prawns.

They shipped them to Asia until Chef Robert Clark put them on the menu and unleashed spot prawn mania, now the critters have their own festival.

In May, folks pay 40 bucks a pound for them at False Creek Wharf, that's where I met fisherman, Stewart McDonald.

Is this where I can get some spot prawns?

- Yes, it is.

- Are you Stewart?

- I am Stewart- - Oh, great.

- Nice to meet you.

- When did spot prawns become such a big deal?

- People recognize that they're the best prawns in the world.

They're delicious, it's sustainable, it's well managed, and we don't over fish, and every year there's more than the year before.

- Where do they live, and how do you know where to go?

- They're hard to find.

- Oh.

- Trial and error.

- Oh, so this is a- - Those are our secret spots, so we don't give out those.

- Oh, okay, you're not gonna tell me, huh?

- We're not gonna tell anybody.

- Oh, and I was planning on going fishing.

- Yeah, well.

- Or I guess that isn't gonna happen.

- You'll have to figure out for yourself.

- [Sara] What makes 'em spot prawns?

Where are the- - One, two, three, four.

They always have those four white spots.

- Okay, I understand they're a little strange, in that they sort of are, just change.

- Yeah, yeah, yeah, so a smaller one like this, is a male.

- Oh.

- And, so the first three years they live, they're males.

- Okay.

- And then they transition to females.

- Really?

- And a bigger one like that, in the wintertime, will grow eggs, and have a nice big egg sack, like a shrimp there.

- Oh.

- Then they hatch, then they die.

They're hermaphrodites.

- And guess what's on the menu.

Now, you're gonna join us for dinner tonight, I think we're turning this into some yummy dish.

- Well, I'll be there, it sounds delicious.

I love spot prawns, I like catching 'em, I like eating 'em.

- Okay, perfect.

- There you go.

- All right, thank you.

- That's all yours.

- Thank you!

- See you at dinner.

- [Sara] Yes.

(bright upbeat music) Hey, Jane.

- Hey, Sara.

- Look what I brought you.

- Spot prawns.

- Yes.

- Vancouver special.

- Yes, this is true.

You'll never guess where I got 'em from.

(Jane laughing) Cousin Stewart.

- Excellent.

Well I promise to show you what to do with those, and I've got everything ready in the kitchen.

- Well, let's go do it.

- Okay.

You wanna know what we're making?

- Yes, tell me.

- Well, we're making lemon risotto that has asparagus and spot prawns in it.

- Ooh, yay.

- [Jane] Yeah, it's a big favorite this time of year.

(upbeat music) - I'm in the home of Jane Macdougall, here in Vancouver, and I'm so excited because we are taking the star ingredient of Vancouver, namely spot prawns, and we're gonna turn it into?

- Lemony risotto with asparagus and spot prawns, and we're starting with a stock made from the shells of the spot prawns.

- Wait a second, wait a second, there's heads in there, too.

- Well, that's right, 'cause that's where most of the flavor is, and you never cook a spot prawn with its head on, so you take eight cups of rinsed prawn shells, and four quarts of water.

Ooh, boy, these are prickly, I gotta tell you.

(Sara and Jane laughing) - They're attacking you.

- To this, we are going to add a rib of celery, one carrot, and half of an onion, and so it's all going in the pot.

- A classic mirepoix.

- Exactly.

(bright acoustic music) Now, that's going to simmer for about one hour.

- Okay.

- But, as luck would have it, I've already made some.

- Oh, 'cause you're just such a smart cookie.

- And we're gonna bring over.

- So you strained that, you started with 16 cups, and after you strain it, you end up with- - [Jane] That's what we're down to, about eight, yeah.

So it's ready for us, for the risotto, we're gonna need about 24 spears of asparagus, I'm gonna need you to break off the woody ends, and then we're gonna blanche them in the prawn stock.

- Oh!

- Which will add, I think, a really nice flavor.

- The flavor.

- Yeah, exactly.

- The flavor, yeah.

- So, we can cut those up into about one inch sections, and then after they've been into the prawn stock, we're gonna take them into the ice bath.

- Oh, right.

- Yeah.

- Set the color, stop the cooking, do all the good things we want.

I can tell you've taken your CIA grad also.

You're a CIA grad.

- We're gonna shock them!

- I did a boot class there, and it was marvelous.

- Oh, I bet it was.

- You know what I learned?

I learned how little I knew about cooking, my goodness, those people are- - Those chefs will make you feel tiny every time.

- Okay, wonderful.

Now we're gonna take the chopped up asparagus, and we are going to blanche it, not in water, but in the prawn stock.

While that's blanching, can you mince two cloves of garlic?

The, (knife clanging) oh, I love it when someone does that.

So let's get the asparagus out, I figure it's just about ready.

- [Sara] Mhm.

And then what are we moving onto, what's next?

- Prawns.

About a pound and a half of shelled prawns.

So, we're going to add about four tablespoons of oil to this pan here, now this step happens pretty quickly, because what we don't wanna do is overcook these spot prawns.

- Got it.

- And, they will be ready to go in about, oh gosh, you know, like a minute or two, maximum.

- Oh, dear.

And you need some lemon juice, right?

- Oh yeah, we're gonna definitely need lemon juice.

The moment they have achieved the appropriate degree of doneness, they become pink.

- Oh, like shrimp.

- Yeah.

Yeah, very much like shrimp.

- [Sara] So you're gonna want the zest and the juice of two lemons for the whole dish, but right now, you just need a little lemon for the- - Yeah, we just wanna give these guys a little flavor.

I think we are just about ready, now I'm gonna add the juice of half a lemon.

And then, we are going to oh so swiftly transfer them.

- [Sara] Boy, does that look good- - Doesn't it?

- Already.

(bright music) What do you think if I ate one?

- Ah.

- Would that be okay?

- Yeah, well try it with a little salt and pepper on them, see what you think.

- Mm.

- They're good, aren't they?

They really are good, they're better- - Wow.

- Way better than regular shrimp.

- Whoa, hey.

- They taste like lobster, don't they?

- They do.

- Yeah.

There we go, okay, so now we're gonna add in the onions.

Now this next step is called the sofrito, which is to say we're going to basically just cook these onions down a bit, so that they're translucent.

I think now would not be a bad time to add the garlic.

(bright music) Smell that instantly.

Oh, who doesn't love that?

- Oh, I love garlic.

- And I do not know why women don't wear garlic behind their ears.

- I know, really.

- Yeah.

- [Sara] Yeah.

- But now we're going to add three cups of rice.

We're using the Carnaroli, the king of risotto rices, and we're now going to make the next step, which is called the tostatura.

- Oh, goodness gracious, you know all the Italian words.

- Yeah, I love it.

Well, it's just a fancy word for toasting.

So what we're doing is we're coating each grain of rice with the fat that we've already got in here, and we will know when it's done, what it's supposed to do, when there's a degree of translucency to each grain of rice.

And we are ready, now, to add the wine.

And, the wine goes in first, because it gives you sort of a structure, you know, a flavor structure.

Two cups of white wine.

(bright music) (pot sizzling) There we go.

- Ooh.

- The risotto is saying hello.

The trick is to make sure that all of this absorbs, and absorbs, and absorbs, and every time it absorbs, we add more liquid.

So, we will switch from wine to prawn stock.

This is also known as a death dish, you wanna know why?

- I don't know, I'm scared.

- Hey, come and stir it for a while.

You're standing over a hot stove, stirring, because it's all about the stirring.

It is starting to absorb, but it's still got a ways to go.

- Yeah.

- So you just keep at that, why don't you, Sara?

- All right, you just go read a book.

I'll just stand here, it's fine, it's fine.

I don't mind, hand me that wine, yeah.

- Okay, that's good, so the wine is now almost completely absorbed, and we're gonna start adding in the prawn stock, and we'll add it in one ladle at a time.

The important thing is that the stock is hot, and that the risotto is simmering.

- I'll tell you what, I'll take one for the team, I'll just keep stirring, I will, and don't we need to set the table for our guests?

- Okay, I'll go do that, you carry on.

- Okay.

Yeah, you're not dummy.

(Sara laughing) (bright music) That's looking pretty darn good, though.

- Yeah, I'd say so.

- Mhm.

Should I drain the asparagus?

- Yes.

- Right?

Look at how gorgeous and green this is.

- Mm, I know, it's gorgeous.

- Oh, wow, that is springtime, right there.

- We've got two cups of grated Parmigiano-Reggiano.

- Uh-huh.

- So, that can just basically get dumped in on top, I'll fold it.

Now, add the lemon zest.

- You know, lemon is one of my favorite ingredients, and lemon zest, 'cause it's got all the lemon oil in it, so- - It makes a big difference, doesn't it?

- It does.

- Yeah.

The lemon juice.

- Okay.

- [Jane] How about a knob of butter?

And, I mean, we were talking about two tablespoons, but.

- [Sara] More?

- [Jane] If you wanna go four tablespoons, I'm not gonna stop you.

- I won't tell anybody.

- I happen to like a lot of pepper.

- Me too.

- Yeah.

- [Sara] Me too, I'm right there with ya.

- Yeah.

(pepper grinding) We should definitely travel together, butter, pepper.

- Yeah, yeah.

(Jane laughing) Clearly.

- We're going to fold in the asparagus.

(bright acoustic music) Oh, so the risotto itself will warm the asparagus.

- Let's do it.

- The prawns.

- Mhm.

- Okay- - [Sara] With all this yummy juice.

- Oh, absolutely, that's critical.

(bright acoustic music) I'm just gonna move 'em around just a little bit.

(bright acoustic music) One for you, one for me?

- Yes.

- And then one for the rest of them.

- Yes.

- Good.

(bright acoustic music) There you go, one for you.

- Mhm.

I'll do the garnie.

(bright acoustic music) - [Jane] Oh, that is such a happy thing.

- All right, I'm gonna bring the pepper, let's head on out.

(bright acoustic music) There we go, so what are we having with our, what did you pick, what wine?

- Sauvignon blanc.

- Oh.

The same one we put in- - Exactly, yeah.

- Oh, everybody should be eating.

I have a rule in my house, one is served and all may eat, 'cause you must eat it while it's hot.

(bright acoustic music) - It's amazing, it's a- - Mhm.

- The difference between this and the regular prawn, it's just crazy, it's- - Right, right.

- [Guest] Yeah.

- We made it, he caught them.

- Yes.

- You guys get to enjoy it.

- Yes, we like that.

- Why are they called spot prawns?

- Stewart can tell you that.

- No, no, I learned- - Oh, all right.

- 'Cause they have four little spots on 'em.

Four, right?

- Four white spots, same spot every time.

- Yeah, yeah.

- Weird.

- They're consistent that way.

All right, so everybody, I have a toast, I have a toast, no surprise here.

To the star of the day, what did we make today, what do you call it?

(Jane laughing) - We called it, oh, the death dish.

Right, the death dish.

- I got stuck, really.

When I did switch hitting, I got really, you know, really buff now, yeah.

- It's a bit of a workout.

- But anyway, to the spot prawn, yeah, yeah.

- [Guest] Oh yeah.

(bright acoustic music) - [Sara] For recipes, videos, and more, go to our website, saramoulton.com.

"Sara's Weeknight Meals" is made possible by.

- [Narrator] Aboard Oceana Cruises, our guests embrace a passion for travel, and our chefs are inspired by the flavors of the world, and committed to providing fine dining at sea, that's Oceania Cruises.

Oceania Cruises, your world, your way.

- [Narrator 2] Since 1921, Season has brought you skinless and boneless sardine filets.

Our sardines are wild-caught, and rich in Omega-3s, for all your everyday meals.

Season sardines, great taste is always in season.

♪ And it feels good - [Narrator 3] Sunsweet amazing prunes and prune juice.

- [Sara] And by Mutti tomatoes of Parma, The Republic of Tea, and USA Rice.

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