In the Store with Sigona’s Featuring: Local Gizdich Ranch Apples
“Well, these galas are the best that I can remember from Vince, really. You need to get Galas at the beginning of the season when...
Tagged: Specialty produce
In the Kitchen with Sigona’s Featuring: Local Cantaloupe
Chicken Salad Cantaloupe Boats Serving the salad in the cantaloupe is a fun way to present this dish (it’s great for brunch) and, maybe most...
Vanilla Bean Gelato Topped with Fresh Press Olive Oil and Ancient Sea Salt
Vanilla Bean Gelato Topped with Fresh Press Olive Oil and Ancient Sea Salt This combination of flavors and textures is shockingly delicious. Really! The addition...
Wine Pick of the Week: Masked Rider 2013, California Pinot Noir
Masked Rider 2013, California Pinot Noir $9.99/ bottle Reg. $12.99 (Sale price valid: Sept. 9-15, 2015) This is a very enjoyable Pinot featuring flavor of cherries...
In the Store with Sigona’s Featuring: Local Cantaloupe
Keeping cool in the heat with sweet, juicy melons The heat wave we’re experiencing around here in the Bay area is expected to continue for...
In the Kitchen with Sigona’s Featuring: Local, Organic Padrón Peppers
Blistered Padrón Peppers Sprinkled with Ancient Sea Salt I had this simple appetizer at a dinner party a few weeks ago, and have made it...
Wine Pick of the Week: Glorioso Crianza
Glorioso Crianza, 2011 $13.99/ bottle Reg. $17.99 (Price valid: Aug. 26-Sept. 1, 2015) Made from the finest Tempranillo grapes and aged for 12 months in...
Products for Healthy Living: Salt of the earth. And the sea.
Salt of the earth. And the sea. Diane Rezendes, food writer We are pleased to announce the arrival of three new finishing salts, thanks to...
Robbie’s Produce Tips: Locally Grown Organic Padrón Peppers
Padrón peppers are a new item at Sigona’s that we’re excited about. They make a fantastic appetizer. Check out “In the Kitchen with Sigona’s” recipes....
Dark Chocolate Coconut Haystacks
Here’s an easy recipe that will impress your guests. It takes about 5-10 minutes of prep time. They will love it, but it’s up to...
