Saturday, May 14

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Cardinals Against Cancer
Cancer Treatment Centers of America
Arizona Cardinals,

Fitness in the Park
9744 W. Northern Avenue Peoria, AZ 85345.
Free fitness classes every Saturday in May from 8 a.m. until 9 a.m. The workouts take place on the lawn at the shopping center. The workouts are hosted by instructors at Smart Gym.

24th annual National Association of Letter Carriers "Stamp Out Hunger" Food Drive 
Saturday, May 14th
Place non-perishable food items in a bag by your mailbox, and your local letter carrier will pick it up and deliver it to St. Mary's Food Bank.

Free Women's Health & Wellness Expo
Saturday, May 14th
8 a.m. to 12 p.m.
Mountain Vista Medical Center, Outpatient Lobby Entrance
1301 S. Crismon Rd., Mesa
Event is free but appointments are required.
Register at or call 1-877-924-WELL (9355)

Yoga for the Troups
The Yoga Hangout
3830 W. Pinnacle Peak Rd. #101 
(480) 335-5922 

Power Vinyasa Workshop
Saturday, May 14th 
4 p.m. to 6 p.m. 
Raise money for Joined Forces Yoga, a national organization that takes free yoga to U.S. military personnel.

The Wildlife World Zoo
The Wildlife World Zoo is located at 16501 W. Northern Ave. in Litchfield Park. For more information on all the zoo's exciting attractions and events, call 623-935-WILD or check out their website

Junior Golfers
Quintero Golf Club
16752 SR 74 Peoria, AZ 85383
(928) 501-1500

Quintero Golf Club Junior Camp
Every Monday from May 23 to June 7,  from 4 p.m. until 6 p.m.
$185 for six sessions
Ages 6 to 12

Pen Auction
Vintage Pen and Inkwell Auction
Friday, May 20 at 10 a.m.
J. Levine Auction & Appraisal
10345 N. Scottsdale Rd., in Scottsdale (SE corner of Scottsdale Rd. and Shea Blvd) or call (480) 496-2212

Dave Owens, The Garden Guy
Contact Dave at, or visit 

AAA Travel

MMA Fighter
World Fighting Federation 

Saturday, May 14  7:30 p.m. 
Wild Horse Pass Casino Fights at Wild Horse Pass Hotel & Casino 

Make Your Own Pasta
il Capo Pizzeria 
7366 E. Shea Blvd., Scottsdale, AZ 85260 
(480) 951-0077

1 quart caputo pasta flour 
1 quart semolina flour
1 pint warm water
Mix in a dough mixer and add up to one cup warm water to get correct texture and consistency.
Pull out and wrap in plastic wrap to let rest for two hours in fridge.

Take dough out of fridge and cut in portions to roll out. Slice dough in 1/2in pieces then press to form shape. Freeze to harden dough before boiling.

Entree recipe:
Heat up sauté pan with olive oil, garlic, and shallots. Add ground Italian sausage, broccolini, sliced Roma tomatoes cooked in a white wine butter sauce. Let reduce, add pasta to pan then toss in some Parmesan cheese for thickness in the sauce and serve in a pasta bowl topped with  shredded Pecorino Romano.

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