Nectarine-Banana-Mango Smoothie

Smoothies are great because they’re easy for breakfast or just a simple snack. Serves 1-2.

Ingredients:

• 1 cup chopped fresh nectarine
• One large banana, chopped and frozen (frozen bananas add a creaminess factor without the dairy)
• 1 cup chopped fresh mango
• 1 cup crushed ice
• Water, if needed

Directions: Blend together all ingredients, except honey until smooth. Add a little water, if necessary, to thin it out a bit.

Nectarine, Radish & Jalapeño Salsa

A new twist to salsa! This is delicious on fish or pork tacos, or simply as a chip dip. If you feel like taking a more hors d’oeuvres. route, serve it as a bruschetta topper paired with sliced, lightly toasted crostini. Adapted from Cooking Light.

Ingredients:

• 2 fresh nectarines, diced
• 6-8 radishes, halved lengthwise and thinly sliced
• 1/2 a small cucumber, peeled, halved, seeds removed, and cubed
• 2 green onions, sliced
• 1 jalapeño or Serrano chili, seeds removed and diced
• 1 TBL fresh lime juice
• 1 TBL chopped cilantro
• 1/4 tsp salt, or more to taste
• A pinch or two of sugar, optional

Directions: Combine all ingredients together in a medium bowl and mix well. Let the salsa stand at room temperature for about 30 minutes to allow the flavors to meld.

Fresh Summer Fruit Salad with a Summertime Peach White Balsamic Reduction

These are some of my favorite summertime flavors, all topped with a light, syrupy peach balsamic reduction. It’s not your run-of-the-mill fruit salad! You can always try basil in place of the mint for another new twist on this classic dish. It also makes an absolutely amazing ice cream topper or a delightful fruit shortcake with fresh whipped cream.

Ingredients:

• 1 fresh nectarine, cubed
• 1 cup fresh strawberries, stemmed and quartered
• 1 cup fresh raspberries and/or blueberries
• 1/3 cup Sigona’s Summertime peach white balsamic (our pineapple balsamic would be another great option)
• 1 TBL chopped fresh mint or basil, depending on which flavor you’d like to incorporate

Directions: Combine all the fruits together in a large bowl. Set aside.

Add the balsamic to a small skillet over medium high heat. Bring to a light boil, stirring, and cook for two minutes. Stir in the mint and remove from the heat.

Drizzle the reduction over the fruit. Gently fold to mix well. Refrigerate for at least 30 minutes before serving. Makes an absolutely amazing ice cream topper or a delightful fruit shortcake with fresh whipped cream.

Seared Cherries and Sweet Nectarines with a Balsamic Reduction

This dish is delicious and gorgeous! Fruits naturally caramelize beautifully when seared or grilled because their natural sugars come out over the heat, making for good color and flavor. It comes together in a snap, too. Adapted from Cooking Light. Serves 4.

Ingredients:

• 1 1/2 tsp. butter, divided
• 1 tsp. chopped fresh thyme, divided
• 2 nectarines, halved and pitted
• 8-12 cherries, pitted and halved
• 1/4 cup Sigona’s Summertime peach white balsamic
• 1/4 cup crème fraîche or mascarpone
• A pinch salt

Directions: Melt 1 tsp. butter in a large skillet over medium-high heat; stir in 1/2 tsp. thyme. Add nectarines, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 nectarine half, cut side up, on each of 4 serving plates.

Melt remaining butter in pan; stir in remaining thyme. Add cherries, cut sides down, to pan; cook 2 minutes or until browned. Divide cherry halves evenly among each plate.

Add balsamic to pan; cook over medium-low heat until reduced to about 2 TBL (about 3 minutes). Cool slightly. Spoon about 2 teaspoons crème fraîche (or mascarpone) into the center of each nectarine half; drizzle about 1 tsp. balsamic reduction over each serving.

To taste, if desired, sprinkle each nectarine half with a pinch of salt and fresh-cracked pepper. Doing so brings out the flavors in this dish.

Grilled Pork & Nectarine Kabobs with a Summertime Peach Balsamic Marinade

Pork is delicious when paired with fruit (pork chops & applesauce sound familiar?), but I like how the nectarines how this dish brings the flavor factor to the next level, especially paired with fresh rosemary and peach balsamic. Makes about 6-8 skewers.

Ingredients:

• About 3/4 – 1 lb. pork tenderloin OR 2 whole medium chicken breasts, cut into 1-inch cubes (Note: meat cubes should be slightly smaller so everything cooks at the same rate)
• 2 nectarines, skin on, cut into large cubes
• 1 large sweet onion, cut into chunks (3+ layers thick)
• 3 TBL Sigona’s Summertime peach white balsamic (Mix it up! Use our pineapple or mango balsamic instead)
• 1 TBL Sigona’s Fresh Press Arbequina extra virgin olive oil
• 1 TBL chopped fresh rosemary
• One large bell pepper, cut into 1 inch squares
• Optional: pineapple chunks and/or small mushrooms, cleaned and trimmed

Equipment:

• 6-10 wooden or metal skewers (Note: If using wooden skewers, soak the skewers in water for at least 10 minutes before skewering the ingredients. This helps so they won’t catch on fire while grilling.)

Directions: Place all the ingredients in a large, sealable plastic bag. Seal it and give it a good shake. Allow ingredients to marinate at least 2 hours or overnight. Flip at least once while marinating.

About 30 minutes before you’re ready to grill, remove ingredients from the bag, reserving the marinade. Evenly thread on onion, meat, nectarines, peppers and other fruit or veggie of choice onto each skewer. Preheat a grill over medium-high heat. Place assembled skewers on the grill and cook for about 15-20 minutes, turning every 3 minutes.

Kabobs are done when meat is cooked through and they have nice grill marks. (Final internal cooking temp for pork is 145F; final internal cooking temp for chicken is 165F).

Seared Chicken Salad with Green Beans, Almonds and Fresh Bing Cherries

What a great way to incorporate some local, fresh summer produce! With the chicken, Blue Lake beans and sweet Bing cherries, this salad is hearty enough to be called dinner. Adapted from Everyday Food. Serves 4.

Ingredients:

• 1 TBL Sigona’s Fresh Press Arbequina extra virgin olive oil
• 1 lb. chicken breast cutlets (about 6)
• Salt and pepper
• 1/2 lb. fresh, local Blue Lake green beans, trimmed
• 5 ounces spring mix greens or spinach
• 1 small head radicchio, cored and shredded
• 12+ fresh Bing cherries, pitted and halved
• 1/3 cup shelled pistachios or Sigona’s orange honey walnuts

Vinaigrette:

• 2 TBL Sigona’s Fresh Press Arbequina extra virgin olive oil
• 2 1/2 TBL red-wine vinegar
• 1 TBL Sigona’s apricot jam
• 1 TBL Dijon mustard
• Salt and pepper

Directions: In a large skillet, heat 1 tablespoon oil over high; season cutlets with salt and pepper. In two batches, if necessary, cook chicken until cooked through and juices run clear, about 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.

In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.

For the vinaigrette: In a small bowl, whisk together vinegar, jam, mustard and 2 tablespoons oil; season with salt and pepper.

In a large bowl, toss the greens and radicchio with all but 1 TBL vinaigrette. Divide salad among four plates; arrange chicken, green beans, cherries and nuts on top. Drizzle with remaining vinaigrette; serve immediately.

Cherry-Pomegranate Smoothie

These are two flavors you don’t see together often, but I love how the sweet-tart of the fruit is balanced a bit by the creaminess of the yogurt. It’s definitely refreshing! Serves 1-2.

Ingredients:

• 1 cup fresh Bing cherries, pitted
• 3/4 cup pomegranate juice
• 1/2 cup plain, honey or vanilla yogurt
• 1 tsp. lemon juice
• A pinch of cinnamon
• A pinch of salt
• 2 cups ice
• About 1 TBL Honey Hole Honey Co. honey (optional)

Directions: After pitting the cherries, spread them out in a single layer on a cookie sheet and put it in the freezer for about 30 minutes.

Place all ingredients, except the honey, in a blender and blend until smooth. If desird, add honey to taste.

Fresh Cherry & Balsamic Sauce (For Duck or Chicken)

Duck and cherries are a classic combination, one you’re likely to find gracing the menu at most Michelin-star-rated restaurants during cherry season. Now you can make it in the comfort of your very own home! Recipe courtesy of Luisa Ormonde of Luisa’s Catering in San Carlos. Luisa, a longtime customer of Sigona’s, suggests serving this over a whole roasted duck or whole roast chicken.

Ingredients:

• 2 TBL unsalted butter
• 8 small cipollini onions, blanched, peeled (they’ll be in season soon)
• 1 TBL fresh thyme leaves
• 1/4 cup Sigona’s traditional balsamic vinegar
• 1 cup chicken stock
• Fresh juice of one small lemon
• 2 cups fresh Bing cherries, pitted and halved
• Sugar, to taste
• Kosher/sea salt, to taste

Directions: In medium sauté pan, melt butter. Add onions, sprinkle with a little salt and sugar, and sauté until lightly caramelized. Add fresh thyme and cherries and sauté a few more minutes. Deglaze the pan with balsamic, stock and lemon juice, scraping the bottom of the pan to incorporate any brown bits. Season with salt and pepper.

Reduce until thickened. Keep sauce warm until ready to serve.

Cherry, Honey-Mascarpone & Dark Chocolate Crostini

Chocolate and cherries. Cheese and toasted baguette. Two delightful combinations rolled into one mouthwatering appetizer. Serves 5.

Ingredients:

• 1/2 – 3/4 cup mascarpone cheese
• 2 tsp. honey, such as Honey Hole Honey Co.
• 10 baguette slices, about 1/4 – 1/2-inch thick (I like to use a sweet baguette)
• 10 fresh Bing or Rainier cherries, halved and pitted
• A 1 – 2 oz. bar of dark chocolate, such as a Holy Chocolate’s Venezuela 65%, found at Sigona’s
• Cinnamon, for sprinkling, optional

Directions: Place the mascarpone cheese on the counter while preparing the dish, to help bring the cheese to room temperature. Place the chocolate bar in the fridge, to help with shaving later.

Brush both sides of the bread with olive oil. You can put these in the oven to broil, but I recommend using a stovetop grill. Grill both sides just slightly on a medium-high heat, just about 1 min per side. This makes the bread crispy on the outside and chewy on the inside…perfect for your crostini.

Stir together the cheese and honey, then spread a bit on each toast. Sprinkle with a bit of cinnamon, if you’re so inclined. Top each with 2 cherry halves and chocolate shavings or a curl.

Shaving/curling chocolate: Use a vegetable peeler and scrape the peeler across the edge of the chocolate block.

Roasted Pork Tenderloin with a Cherry Balsamic Reduction

Just typing out this recipe makes my mouth water. It’s a simple go-to recipe when we have fresh cherries in the store that is sure to impress. If it’s too hot and you don’t want to turn on the oven you can always grill the tenderloin on the BBQ. Serves 4.

Ingredients:

• 1 pork tenderloin (about 1 pound)
• Salt and pepper
• 2-3 TBL Sigona’s Fresh Press extra virgin olive oil
• 2-3 TBL unsalted butter
• 1 large shallot, diced
• 1 TBL chopped fresh rosemary
• 3/4 lb. Bing cherries, pitted and halved
• 1/2 cup Sigona’s cherry balsamic

Directions: Rub pork with salt and pepper. Heat EVOO in a large skillet over medium-high heat. When hot add pork to pan and cook 3 minutes, rotating to brown all sides. Roast pork in the oven at 400F for about 20-25 minutes or until a thermometer registers 155F (it will still be slightly pink). Set aside and let stand for 10 minutes before cutting.

When pork is done and resting, begin the cherry & balsamic sauce.
Add butter to a skillet over medium-high heat. When melted, stir in the shallots and rosemary and cook for one minute. Add the cherries and balsamic and increase heat to high. Cook another minute or so to reduce the balsamic (it’ll get a little thicker).

Drizzle the cherry and balsamic mixture over the sliced pork (about 1-2 inch thick medallions) and serve immediately.

Geri Wohl, CNC www.bettereatingcoach.com

The temperatures are rising and summer is right around the corner. Fortunately, that means that fruits like nectarines and peaches are ripening and becoming abundant at the market. Not surprising, nectarines and peaches are in fact from the same family. They originated in China more than 2000 years ago before being cultivated in Persia, Greece and Rome. California farms grow over 150 varieties of nectarine, producing over 95% of the US crop. Nectarines are typically firmer and sweeter than peaches. So treat yourself to some of the different varieties and enjoy the nuances of flavor.

Nectarines are low in calories; 1 medium size nectarine is about 60 calories. Nectarines are low in fat and have no cholesterol or sodium so beneficial for those concerned about sodium content or managing their heart health. Nectarines are a rich source of vitamins A, C and K, dietary fiber, and potassium. Furthermore, due to the low calories, fiber content and energy used to digest them; nectarines fill you up and can aid in weight loss They also contain vitamin E, B vitamins, calcium and iron. For more info about peaches and stone fruits, see my article http://www.bettereatingcoach.com/7912-a-peach-a-day.html. Be aware that nectarines do contain sugar but are ranked on the lower end of the glycemic index.

Vegan Nectarine Banana Mango Smoothie. Yum!

The skin of nectarines is a great source of antioxidants. Just as our skin is designed to protect us from external assaults, the phytonutrients on the exterior of produce are a defense mechanism for the plant. By eating these phytonutrients, which are antioxidants, we obtain these benefits. A simple rule of thumb, the deeper the color of a fruit or vegetable, the more antioxidants it contains. Antioxidants are believed to protect our bodies by capturing and ridding us of free radicals, which cause cellular damage and possibly contribute to disease and aging. Beta-carotene, one of the antioxidants found in nectarines, is believed to help protect the skin against certain cancers possibly by reducing oxidation caused by UV light and other environmental toxins. Nectarines also contain lutein and lycopene; antioxidants currently being studied for their support in eye health, particularly preventing macular degeneration and cataracts. So make sure you eat the skin as well.

Besides the benefits of antioxidants, nectarines are full of vitamin C. One nectarine contains about 12% of the RDA for vitamin C. During the 16th and 17th century, as explorers and sailors developed scurvy, doctors realized the importance of vitamin C in the diet. Fortunately, we now have plentiful resources to obtain vitamin C-rich foods. So what else does vitamin C do for us?

• It provides immune system support. While vitamin C may not prevent a cold, it does seem that it can reduce the length of sickness and have us back on our feet in a shorter time.
• Vitamin C may protect against cardiac disease by reducing our risk of plaque buildup in our arteries as well as keeping our arteries and veins pliable.
• Vitamin C is essential for collagen formation; the main structural protein found throughout the body. Collagen is found in bone, cartilage, skin and blood vessel walls. It also helps our skin have good elasticity.
• Vitamin C helps to repair wounds more quickly. For those having surgery, having more vitamin C may shorten recovery time (Ask your doctor before self-treating with increased vitamin C).
• As an anti-oxidant, it can neutralize oxidized vitamin E and render it back to its beneficial antioxidant state.
• Vitamin C is a co-factor in the absorption of iron, necessary for the synthesis of red blood cells and other metabolic functions.
• Vitamin C is essential for supporting the adrenals, the glands responsible for our stress response.

Vitamin C is a water-soluble vitamin. As such, it cannot be stored in the body. Any extra vitamin C is excreted. In addition, we are one of the few animals that cannot manufacture our own vitamin C. Thus, we must obtain it from our food. According to Dr. Andrew Weil, the body can utilize up to 250mg of vitamin C per day if needed. Vitamin C is very sensitive to heat and oxygen. Fruits and vegetables containing vitamin C will begin losing the vitamin as soon as the produce is cut. To maximize your intake of vitamin C, use the food quickly and eat it in its raw state as much as possible. If cooking is required, try to use as little heat and shorter cooking times. While raw is best, if cooking is required, steaming is the preferred method to retain as many nutrients as possible.

Nectarines and peaches are fruits that are heavily sprayed with pesticides. Try to buy organic if possible. If buying conventionally, wash off the pesticides. For advice on washing pesticides, see my article http://www.bettereatingcoach.com/7912-a-peach-a-day.html.

Nectarines and peaches can be used interchangeably. Enjoy these wonders of the season. They are a great snack raw, sliced uncooked (just before using) on a salad, as a complement to chicken and make a great dessert. For a delicious dessert, try my blueberry peach crisp (but with nectarines) at http://www.bettereatingcoach.com/recipe-summer-2011.html. Enjoy these juicy fruits with all their benefits!

10 oz. Container – $3.79

(Reg. $7.99)

John Sigona’s has been our dried fruit and nut expert for over 35 years..

Featuring the best price we’ve offered in years, I’m proud to present my apple juice sweetened east coast dried cranberries that are a healthier alternative than most dried cranberries sweetened with fructose.

My apple sweetened dried cranberries are:

• Delicious, excellent and very rare
• All natural with no added sweeteners or sulfur
• Just dried cranberries infused with apple juice

Some nutritional and health benefits:

• Good source of fiber
• Good source of vitamin C
• Good source of calcium
• Good source of iron
• High in antioxidants

My dried cranberries infused with apple juice can add zest to your meals in a number of yummy ways:

• Salads of any kind – I love ‘em in healthy spring mix salads
• Stuffing
• Cereals
• Breads, especially pumpkin bread
• Cookies
• Trail mixes
• Sandwiches

Here’s my special sandwich recipe that’s super delicious. On your favorite, healthy whole grain break with condiment of choice, please add:

• Fresh avocado
• Your favorite cheese (optional)
• Fresh lettuce, alfalfa, or broccoli sprouts
• Heirloom tomato
• Sliced red onion (optional)
• Fresh turkey or chicken
• Handful of apple juice infused cranberries
• Enjoy!

Sweet Home Ranch farmer Paul Buxman

“You know how I stay cool all day on my tractor in 100-plus degree heat,” Paul Buxman asked me from his Sweet Home Ranch in Dinuba, CA just south of Fresno. “I place a towel under my hat and fill it full of ice every hour. The cold water just drips down onto my head and shoulders. Sometimes I’m cold even when it’s 112 degrees out!”

The only things more delicious and sweet than Paul’s humor are the nectarines and additional stone fruits he lovingly grows on his 55-acre ranch.

That’s because unlike fruit that may be stored for up to three weeks and picked green, produce from Sweet Home Ranch is plucked from branches at the peak of ripeness. Then, in the blink of an eye, it’s delivered and placed on our shelves here at Sigona’s for you and your family to enjoy. With produce that fresh, no wonder it’s bursting with so many exquisite flavors.

Having forged a close friendship with Paul over the years, I know one of the things he prides himself on the most are his growing techniques. All produce from his farm is Certified California Clean Growers fruit. In a nutshell this basically means that all his succulent fruits are grown sans organic or synthetic pesticides. While Paul’s produce may not be certified organic, his unique and intricate growing techniques are still environmentally friendly and yield the best-tasting fruits you’ve ever had.

Before I could practically finish asking Paul his opinion on which stone fruits are looking especially good right now, he exclaimed excitedly, “The Diamond Ray nectarines! It’s packed full of calcium, zinc and additional minerals that your body craves.”

Having tasted these beauties myself, I can personally attest that you’ll want to try one the next time you’re in the store. I’d also highly suggest the Snow Princess and Ice Princess peaches as well. These fragrant white-flesh peaches possess floral notes with a touch of honey and rose.

Paul says that his peaches are about as perfect as they can be right now due in large part to ideal climate conditions. “While they’re roasting out there in the Midwest and the East, we’ve had a relatively mild summer here so far with only a few days over 100. All early ripening fruits prefer 90-degree weather, which we’ve had, and this allows for 2 to 3 more days on the trees to give them those flavor profiles that people expect and love.”

Sweet Home Ranch is constantly striving to attain the perfect peach, plum, nectarine and more. From tweaking watering patterns to pruning techniques, Paul leaves no leaf unturned.

Paul is equally attentive and dedicated to creating a nourishing family environment for his workers. This enables them to live and thrive as vibrantly as the peaches that are eventually picked from the trees.

“There’s a huge labor shortage in the farming industry right now. This is because the system currently requires six to eight weeks of hard labor, but then workers are laid off. That’s no good,” Paul stated emphatically. “So we find ways to have our employees working year-round – along with two months of vacation for them to travel and visit their families.”

To counter those days of “dead time” when most employees would be laid off, Paul and his wife Ruth diversify their peachy portfolio by making precious preserves. This off-season work increases the amount of days his employees can be compensated for their efforts.

Along with providing his employees with a steady stream of income, Sweet Home Ranch also makes sure its valued workers are surrounded by a safe environment. You might be astonished to know that when it finally gets just too darn hot out there, Paul sends his workers home – paid! “What’s more important: the loss of a few peaches or the potential for heat stroke? Without our workers we’re nothing.”

Sweet Home Ranch now has employees that have been with the company for over two decades. Many of these loyal folks now have kids working for the company. (Hey! That sounds just like Sigona’s Farmers Market!)

As Paul so eloquently put it, “It really is heaven on earth here, except for days when it’s 110 degrees out.”

We look forward to seeing you in the store this summer for the best stone fruit you’ve even tasted. And don’t forget to check out our awesome nectarine recipes.

Seek a background color that’s yellowish-orange and not green. I always turn my nectarines over and check the stem end.

- Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.

Strawberry & Spinach Salad with a Simple Strawberry Balsamic Vinaigrette

This super simple salad certainly does not lack in flavor. The tang from the strawberry balsamic pairs magically with the basil. Pair this salad with grilled chicken or fish for a nice summer dinner. Serves 2.

Ingredients:

• 1 small shallot, chopped
• 2 tablespoons Sigona’s strawberry balsamic
• Juice of 1/2 lemon
• 1 cup sliced strawberries
• 2 to 3 cups spinach leaves
• 1/2 cup fresh basil leaves, sliced in half
• 4 TBL Sigona’s Fresh Press Sicilian Organic Nocellara extra virgin olive oil
• Salt and pepper
• 1/3 cup pecans (leave whole or chop, your choice)
• Crumbled Feta or goat cheese (optional)

Directions: Toss the sliced strawberries with the spinach and basil in a large salad bowl.

In a small bowl combine the shallot, balsamic and lemon juice. While whisking briskly, drizzle in the olive oil to emulsify the mixture. Season with salt and pepper, to taste.

Toss the salad with about half the vinaigrette and top with the pecans and crumbled cheese, if using. Serve remaining vinaigrette on the side.

Strawberry Coconut Crisp

Looking for a healthy alternative to traditional berry crisp? Try this one, adapted from Clean Eating magazine. It even uses coconut oil! Cleanup is a snap, too, because these are cooked in foil pouches – great for camping, don’t you think? Serves 4.

Ingredients:

• Cooking spray
• 1/2 cup old fashioned oats
• 6 TBL unsweetened shredded coconut
• 1/4 cup sliced blanched almonds
• 3 TBL brown sugar, divided
• 1/2 tsp. ground cinnamon
• 1 1/2 TBL coconut oil, melted
• 1 TBL Sigona’s maple balsamic or strawberry balsamic (or use 1 1/2 TBL maple syrup)
• 4 1/2 cups strawberries, stemmed and quartered
• 3 tsp. fresh lemon juice

Directions: Preheat grill to medium or preheat oven to 350F degrees. Cut 4 pieces of foil to about 12×14-inches each. Mist foil with cooking spray.

To a small bowl add oats, coconut, almonds, 2 TBL brown sugar and cinnamon. Stir to combine. Drizzle in coconut oil and maple balsamic (or syrup) and mix until crumbly texture. Set aside.

In a large bowl, combine strawberries, remaining 1 TBL brown sugar and lemon juice. Toss to combine.

Divide strawberry mixture evenly into the center of the foil pieces and top each with oat mixture, dividing evenly. Bring short edges of foil together. Fold inward a few times along each long edge to seal all sides Place packets directly on grill or on a large, rimmed baking sheet in oven. Grill or bake for 15 minutes. Carefully open packets and place in bowls or and transfer contents to serving bowls. Enjoy!

Local, Sweet Strawberries over Gelato Drizzled with a Balsamic Reduction

A good balsamic is already sweet due to the aging process, and our infused balsamics, such as the espresso, vanilla or strawberry balsamic, are the perfect combination of sweet & tangy. Serves 2.

Ingredients:

• 1 cup strawberries, sliced
• 1 1/2 TBL Sigona’s strawberry OR Sigona’s espresso Balsamic
• A generous scoop (or two!) of Massimo’s vanilla bean gelato
• Get fancy! Add a small sprig of mint as garnish.

Directions: Put the berries and vinegar into a saucepan, over medium heat. Bring it to a slow simmer; let reduce for only about a minute. The balsamic will continue to reduce from residual heat, so don’t let it get too thick over direct heat.

Scoop gelato into two bowls and evenly pour the reduction directly over the top of each serving. Garnish with a mint sprig and serve.

Balsamic & Strawberry Pizza with Chicken, Sweet Onion and Applewood Smoked Bacon

Sigona’s strawberry jam, Sigona’s strawberry balsamic and sweet, red-ripe strawberries from Sigona’s local farmers in Morgan Hill…it’s a strawberry explosion! This sweet and savory pizza with a balsamic tang is perfect for your next book club or brunch! Recipe and pictures courtesy of Pennies on a Platter. Yield: 4 servings (Serving Size: 2 slices).

Ingredients:

• 1/2 cup Sigona’s strawberry jam
• 1/4 cup Sigona’s strawberry balsamic
• 1 tsp. Sriracha chili sauce (or other chili sauce)
• 1 ball prepared pizza dough
• Cornmeal
• 1/4 onion, thinly sliced
• 1 grilled chicken breast, cut into bite-sized pieces
• 4 slices applewood smoked bacon, cut in 1 inch pieces, cooked and drained
• 1 cup blend of shredded Italian cheeses (i.e. Mozzarella, Parmesan, Fontina, Provolone, Romano or Asiago)
• 1/4 cup fresh cilantro, finely chopped
• 1/4 – 1/2 cup fresh strawberries, diced small (more berries if desired)

Directions: Place the pizza stone in the lower middle of the oven and preheat to 500F or follow baking instructions on the dough package.

Bring the balsamic to a boil in a small saucepan. Reduce the heat and simmer until reduced to half and mixture thickens, about 4 to 5 minutes. Stir in the strawberry preserves and chili sauce. Mix well; set aside to cool.

Roll out the pizza dough to a 12 or 14-inch circle. Transfer to a piece of parchment paper lightly dusted with cornmeal. (For me, it’s easier to pat the dough into a circle while already on the parchment paper.)

In a small bowl, combine the chicken with 2 tablespoons of the balsamic-strawberry mixture and stir to coat all chicken. Spread the rest of the sauce over top of the pizza dough, leaving about a 1-inch border around the edge.

Sprinkle 3/4 cup of cheese evenly over the sauce. Scatter the chicken, bacon and sweet onion over the cheese to distribute evenly. Sprinkle with remaining cheese.

Transfer the pizza with the parchment paper onto the hot pizza stone (if using) and bake for 8 to 10 minutes (or follow dough package directions), or until the cheese is melted and the crust is golden. Remove from the oven and let cool slightly for 1 to 2 minutes. Top with the fresh strawberries and cilantro. Serve hot.

Carmelo’s Sweet Strawberry Sauce

I use this sauce on buckwheat pancakes and crepes. Buckwheat is a whole grain that’s very healthy, gluten free and has a very earthy, healthy taste. It’s great for those who have a gluten allergy. – Carmelo Sigona

Simply clean the strawberries and remove the stems. Put them in a blender with a little organic Agave nectar and blend just enough so as not to puree. I let this mixture set for about 5 minutes to meld all the juices and natural flavor of the berries. Pour the mix over pancakes and enjoy.