Recipe: Roasted Kabocha Squash Soup With Chantilly Cream & Candied Pecans Recipe & photos courtesy of our friend Luisa Ormonde of Luisa’s Catering in San Carlos. Luisa says, “Kabocha is a Japanese variety of winter squash. It is popular for its strong yet sweet flavor and moist, fluffy texture, which reminds me of roasted chestnuts. [...]

Sigona’s Olive Oil of the Month: Frantoio/Leccino Blend from Chile This oil…wow. For starters, our featured blend this month boasts a 653 polyphenol count! It has a well-balanced flavor sensation that’s robust, yet very smooth, and it’s more mellow than you’d expect from an oil with such impressive stats. That’s the beauty of the blend [...]

Recipe: Local Lacinato Kale, Winter Squash and Cannellini Soup The Frantoio Leccino olive oil blend from Chile goes well with this soup, adding another layer of flavor that doesn’t overpower the dish. I love adding a few dashes of Tabasco, a nod to my mother’s family who landed in New Orleans after leaving Sicily. You [...]

In the Kitchen with Sigonas featuring Melons For the rest of this summer, we’ll be spoiled for choice of some unbelievably sweet, juicy and refreshing fruit. They are so versatile they can play a role in any part of the meal from breakfast, to salad, soup, dinner and dessert. Melons are the perfect antidote for [...]

Oh, Beans! Fresh-picked Cranberry, Yellow Wax, Blue Lake and Italian beans are all coming to us from local farmers – try them today! You know you’re lucky to live in California, and especially the San Francisco Bay Area, right? It’s one thing to know it, but it’s another to take advantage of what we’ve been [...]

In the Kitchen with Sigona’s featuring fresh, local beans Fresh beans will convert almost anyone to a bean fan. If you’re used to only canned green beans, and especially if you do not care for them, we hope you take advantage of the local bean season and give them a whirl. Fresh beans taste nothing [...]

In the Kitchen with Sigona’s featuring Pastured Eggs Nutrition science tells us that darker colored foods, such as blueberries or kale, will have more nutrients. Kale vs iceberg lettuce…factory-raised egg yolks vs. pastured…the brilliant and dark colors of these foods just infer more nutrients. “The pastured egg yolks have a more “high vibe” than others [...]

This Soup’s For You New local vendor Nona Lim of Cook! created wholesome, delicious and gourmet vegan, gluten- and dairy-free soups now available at Sigona’s. By Carmelo Sigona We have a new product in the store this week: gluten-free, vegan and dairy-free soups made by local vendor Nona Lim, a former world-traveling business executive who [...]

Reader Recipes: Meyer Lemons As a result of our posts on Meyer lemons, a few of our readers have sent in tried and true Meyer lemon recipes. Enjoy! Meyer Lemon Velvet This recipe for Meyer lemon ice cream comes to us from long time customer Berni Jahnke who says it comes out like more of [...]