In the Kitchen with Sigona’s Featuring: Local, Fresh Greens

Polenta Pizza with Fromager d’Affinois and Fresh Greens

This is a dish I’ll indulge in, especially with friends and family. Serves 4-5.

Ingredients:

• 1 cup of course-ground cornmeal (polenta)
• 1/2 cup grated Reggiano Parmigiano
• 2 TBL butter
• Salt & pepper, to taste
• 1 TBL Sigona’s Fresh Press California Arbequina extra virgin olive oil
• 1 yellow onion, chopped
• 1 bunch locally Swiss Chard
• 4 oz. Brie, rind removed, cubed (we recommend the Fromager d’Affinois)

Directions: Prepare polenta according to package directions. Stir in the grated reggiano and butter just before the polenta is done.

When polenta is done, spread evenly over a well-oiled rimmed baking sheet (11 x 17). Get the polenta up the sides of the pan too.

As the polenta is cooking (it takes about 20 minutes), prepare the Swiss chard mixture. In a skillet, heat the olive oil over medium-high heat. Add the onion, seasoning with salt and pepper, and cook for about 3 minutes. Add the Swiss chard, season and sauté until they start to wilt. Add in the brie and melt, stirring occasionally.

When the mixture is thoroughly incorporated, spread it evenly over the polenta on the baking sheet. Bake at 350F for about 15 minutes. Let cool slightly, and then slice into any size you desire and serve.

Shrimp and Long Napa Cabbage Stir-Fry

Long Napa, also known as Michihli, is a longer, more slender Napa cabbage. It’s also more tender than a head of traditional Napa cabbage. One of the most common ways to use this veggie is in a stir-fry. You can easily replace the shrimp with chicken, beef, pork or tofu. Enjoy! Adapted from Food & Wine.

Ingredients:

• 1 head of long Napa cabbage, leaves and ribs sliced separately 1/2 inch thick
• 4 1/2 TBL chicken stock
• 1 TBL soy sauce (we recommend San J, it’s a wheat-free, organic, 100% soy sauce)
• 3/4 Sigona’s tsp sesame oil
• A pinch of red pepper flakes (or to taste)
• 2 tsp peanut oil
• A 1-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1/2 pound medium shrimp, shelled and deveined
• 4 green onions, cut into 1/2-inch pieces
• 1/3 of an orange or red bell pepper, thinly sliced (optional)
• Prepared rice for serving, if desired

Directions: Add the cabbage ribs to boiling water and cook for about 10 seconds, then add the leaves. Cook for no more than 25 seconds. Drain and rinse under cold water, draining well.

In a small bowl, combine the chicken stock with the cornstarch, soy sauce, sesame oil and pepper flakes to make the sauce.

Warm a wok or large skillet over high heat for 45 seconds. Add the peanut oil and swirl to coat the wok. Add the ginger and cook for 10 seconds. Stir in the garlic and cook for 10 seconds. Add the shrimp in a single layer and cook, turning once, until they begin to turn pink and curl up, about 15 seconds per side.

Add all the cabbage and stir-fry for 2 1/2 minutes. Make a well in the center, pushing the mixture to the side of the pan. Stir the sauce and pour it into the well. Add in the green onions and bring to a simmer, stir-frying to blend. Transfer to a platter, sprinkle with the bell pepper, if using, and serve over rice, if desired.

Warm Swiss Chard and Mushroom Salad Topped with Nauvoo Blue or Gorgonzola Cheese

This side cooks up in no time and is an ideal pairing for any grilled or roasted meat, such as a pork loin. Serves 2-4.

Ingredients:

• 1 bunch Swiss chard
• 1 TBL Sigona’s Fresh Press California Arbequina extra virgin olive oil
• 2 cloves garlic, minced
• Salt & pepper, to taste
• 1/2 lb. mushrooms (wild or regular), sliced
• 1 shallot, diced
• 3 TBL Sigona’s traditional balsamic
• 16 cherry or grape tomatoes, halved
• 2 TBL crumbled blue cheese (we recommend crumbled Nauvoo Blue or Gorgonzola)

Directions: Strip the chard leaves from the stems (discard stems) and cut the greens into thin strips.

In a sauté pan, heat oil over medium-low heat. Add the garlic and cook for 1 minute. Add the chard strips, season with salt and pepper and cook, stirring, for 3 to 5 minutes until wilted. With a slotted spoon or tongs, remove chard to a serving bowl.

To the same pan, add the shallot and mushrooms, adding more oil if needed, and cook about 5 minutes or until shallot and mushrooms are softened. Add in the balsamic and tomatoes, cook until the balsamic reduces a bit, about 3 minutes.

Pour the mixture over the chard, season with salt and pepper and gently mix to incorporate. Top with cheese and serve warm.

Fresh Gnocchi with Pancetta, Fresh Greens and Reggiano

Take a break from the usual gnocchi and marinara to try this quick comfort dish.

What you need:

• 1 pkg. fresh gnocchi
• 1 bunch locally grown Lacinato kale or Swiss chard, stripped from stems and julienned
• 3 oz. pancetta
• Sigona’s Fresh Press extra virgin olive oil
• Grated Parmigiano Reggiano

Directions: Cook gnocchi according to package directions. Drain, reserve about 1/2 cup of the cooking water.

Meanwhile, dice the pancetta and add to a skillet over medium-high. When lightly browned, add the julienned greens, season lightly with salt and pepper and drizzle in about a TBL olive oil.

After the greens have wilted, add in the gnocchi and about 2-3 TBL of the reserved cooking water. This will thicken a little to make for a light sauce. Cook for about 2-3 minutes then top with grated cheese and serve.

Fresh Gnocchi with Sigona’s Old World Marinara (a 3-minute meal!)

It’s so easy-peasy! You’ll get free, locally made fresh gnocchi from Saporito Fresh Pasta Co. with your coupon, plus our Old World marinara is 50% off. Talk about an affordable meal! Serves 2.

What you need:

• 1 pkg. fresh, locally made gnocchi
• 1/2 jar of Sigona’s Old World marinara
• Freshly grated Parmigiano Reggiano

Directions: In a skillet, heat the marinara.

Prepare gnocchi according to package directions. Gently remove gnocchi from water with a slotted spoon – be gentle as the gnocchi are very delicate. Also remove as much water as possible so you don’t dilute the marinara. Mix the drained gnocchi with the warmed marinara and sprinkle on some Parmigiano Reggiano. Enjoy!

Fresh Gnocchi with Basil Pesto and Parmigiano Reggiano (a 3-minute meal!)

Seriously, this is so easy! It’s a delicious dish when you’re in a hurry. If you want to add to it so it’s more of a meal, just add in cooked, diced chicken and voila! a meal at the ready.

What you need:

• 1 pkg. fresh, locally made gnocchi
• 3-4 TBL basil pesto (we recommend our Capellino pesto with pine nuts)
• Freshly grated Parmigiano Reggiano

Directions: Very gently warm the pesto in a skillet as to not separate the cheese from olive oil.

Prepare gnocchi according to package directions. Using a slotted spoon, gently remove gnocchi from water, reserving a 1/4 cup of the cooking water. Also remove as much water as possible so you don’t dilute the pesto.

Stir the gnocchi into the pesto, and add a little of the reserved cooking water, a little at a time, to help the pesto mix well. You may not use all the reserved water. Sprinkle with grated cheese and serve.

Fresh Gnocchi with Browned Butter and Sage

Did you know Saporito Fresh Pasta Co. is just five miles away from our Redwood City store? Now that’s fresh! Browned butter and sage is one of my favorite ways to eat gnocchi, and I’m sure it’ll be one of your favorites too. Serves 2.

• 1 pkg. fresh, locally made gnocchi
• 4 oz. unsalted butter (we recommend Plugra European-Style Butter)
• 1/3 cup fresh sage leaves, stem ends removed
• Salt & pepper, to taste
• Parmigiano Reggiano cheese, freshly grated
• 1/2 cup toasted hazelnut pieces, crushed (optional)

Directions: Place the cold butter in a medium skillet over medium heat. Do not swirl or move around. Once the butter has melted and has begun to turn brown around the edges, add the sage and salt and pepper to taste.

Meanwhile, cook gnocchi according to package directions. Gently remove gnocchi from water with a slotted spoon – be gentle as the gnocchi are very delicate. Also remove as much water as possible.
When the sage begins to give off its aroma and slightly crisps up, add in the cooked gnocchi. Cook for about 2 minutes more to rewarm gnocchi. Remove and serve topped with Parmigiano Reggianono and crushed, toasted hazelnuts (if using).