Shelling & Preparing Fresh Fava Bean Shell the beans by opening the pod at the seam (if you snap off the end it’s easier to split along the seam). Remove beans from the pod. Add shelled beans to a few cups of boiling water and cook for 4-5 minutes. Drain and plunge beans into an [...]

Quinoa Tabbouleh with Sigona’s Sicilian Nocellara Olive Oil Quinoa, like Tabbouleh, became popular in the 70s, but has had a welcome resurgence as of late, partially due to it being gluten-free. Quinoa, a plant seed, is complete protein, boasting all nine essential amino acids, and has a pleasantly grassy, nutty flavor and is slightly crunchy [...]

Spicy Black Bean and Zucchini Quesadilla with Yogurt Lime Dipping Sauce This vegetarian quesadilla is certainly not lacking in flavor or substance. The black beans add a little protein kick, while the melty cheeses present that comfort factor we could all use from time to time. Serves 1. Ingredients: 1/2 medium zucchini, diced 2-3 TBL [...]

Fresh, Local Asparagus – Simply Done The easiest of our recipes. Top with a drizzle of olive oil and sprinkle with salt and pepper. Enjoy! What you need: 1 bunch locally grown asparagus, ends trimmed and discarded Sigona’s Fresh Press Hojilanca (just in from Spain) extra virgin olive oil Salt and pepper, to taste Boiled [...]

If you’re encountering artichokes for the first time, these jumbo gems may seem a bit intimidating, but don’t let the thorns fool you. Artichokes are great and absolutely fun to eat! You can steam them, stuff them and make them into soups. The Basics Working with Artichokes Wash under cold water Remove lower, small and [...]

Grilled Asparagus Drizzled with a Sweet Balsamic Reduction If there is one thing I look forward to in the early spring, it’s the fresh and local sweet asparagus, simply grilled and drizzled with a balsamic reduction. Ingredients: 1 bunch fresh asparagus, ends discarded 2 TBL Sigona’s Fresh Press Arbequina extra virgin olive oil (it’s a [...]

Before you enjoy these fantastic recipes, please note that you can substitute broccoli rabe at any time for the wild mustard greens. As noted in Robbie Sigona’s Produce Tips, wild mustard greens have an extremely short season. Therefore if they run out, simply use broccoli rabe in their place. Szechuan-Style Wild Mustard Greens and Farro [...]

Healthy Macaroni & Cheese I’ve seen several recipes call for butternut squash in macaroni and cheese, not only for the “cheesy” color, but for an added healthy twist; it holds the dish together well while lessening the need for added cheese. Sometimes it’s nice to get your veggies in a comfort dish! – Carmelo Sigona. [...]

Lemony Artichoke Farro with Spring Onions and Sigona’s Fresh Press Olive Oil Farro is an ancient grain, with roots in Italy dating back more than 1,000 years. It’s a high protein and low glycemic healthy grain. You can use regular lemons instead of Meyer lemons for this dish, but beware of the tartness factor; Meyer [...]