Grilled, Basil-Rubbed Pork Chops with Fresh Peach Mostarda
Mostarda is a traditional Italian condiment that is similar to chutney. It goes well with grilled meats or as a spread served with charcuterie. The savory-tartness of mustard melds together deliciously with the sweetness of the peach balsamic, whose sweetness is enhanced as it reduces and caramelizes. Inspired by Bobby Flay Fit. Serves 4.
- 3 yellow peaches, firm but ripe (about 1 ½ cup diced)
- 2 Tbsp Sigona’s Garlic Oil
- 1 shallot, minced
- 1/2 cup Sigona’s Summertime Peach White Balsamic
- 1 Tbsp grainy mustard
- 2 tsp Dijon
- Pinch of salt
- 4 boneless pork chops
- 2 Tbsp Sigona’s Basil Oil
- Salt and pepper, to taste
Directions: Peel and dice the peaches, discarding the pit.
Heat garlic oil in a medium saucepan over medium-high heat. Add the shallots and sauté until soft; about 2 to 3 minutes. Reduce to medium-low and add the balsamic; bring to a simmer. Add the mustards and a pinch of salt, stir and then add the peaches. Bring the mixture to a simmer, stirring occasionally, until the liquid has just about evaporated and the mixture has thickened, about 15 to 18 minutes. Remove from heat and set aside.
Preheat an outdoor grill or indoor grill pan over high heat. Rub the pork with the basil oil and season both sides with salt and pepper. Grill the pork for about 3 to 5 minutes a side, depending on thickness of the chops you may need more time, flipping once. They’re cooked through when an internal thermometer reads 145°F.
To serve, arrange pork on a serving platter and spoon the mostarda on top. Serve remaining mostarda on the side.
Apricot Balsamic & Ginger Glazed Salmon
This is a quick and easy way to add incredible sweet & savory seasoning to salmon. Serve it alongside a green salad or oven-roasted broccolini. Serves 2.
- 2 tsp Sigona’s Garlic Oil
- 1 tsp freshly grated ginger (add a little more if desired)
- 3 Tbsp Sigona’s Blenheim Apricot Balsamic
- 2 tsp Dijon mustard
- 2 salmon fillets (or one large enough for two servings)
- Salt and ground pepper, to taste
- For Garnish: sliced fresh apricots, minced fresh herbs (parsley, basil, cilantro, etc.)
Directions: Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil; grease foil with desired oil or cooking spray.
Heat the garlic oil in a small skillet over medium heat. Add the ginger and cook, stirring, until fragrant. Add the balsamic and Dijon; cook, stirring occasionally, until it thickens and reduces a little, about 4 to 5 minutes. Turn off the heat.
Season salmon with salt and pepper. Place salmon skin-side-down on the baking sheet and liberally brush with about half of the glaze. Bake for 8 minutes then brush again with remaining glaze. Bake for another 6 to 8 minutes or until fish is cooked through (internal temp of 145°F).
Serve salmon immediately garnished with fresh apricot slices and minced herbs.
Kale & Chicken Spaghetti Squash Boats with a DIY Tuscan Herb Caesar Dressing
Kale, Tuscan herbs and a spaghetti squash…could you get any more Sicilian (ok, or Italian) than that? Our Tuscan herb olive oil, paired with our Sicilian lemon balsamic, makes an absolutely delicious DIY Caesar dressing. Squash inspired by Eat the Grains. Serves 2 to 4.
- 1 spaghetti squash
- Salt and pepper, to taste
- 1 Tbsp Sigona’s Tuscan Herb Olive Oil
- 1/2 cup diced onion
- 2 to 3 cloves garlic, minced
- 1 large chicken breast, cubed
- 1/2 a bunch of kale, leaves stripped from stem and chopped
- 3 Tbsp DIY Tuscan Herb Caesar Dressing (Scroll down for recipe), plus more as needed
- 2 Tbsp lemon juice, divided
Directions: Preheat oven to 400°F. Slice squash in half, season inside with salt and pepper, to taste. Place cut-side-down on a parchment-lined baking sheet. Roast for 40 minutes then remove from oven and set aside.
Meanwhile, prepare the chicken mixture. Heat olive oil over medium-high heat. Add the onion and cook for 2 minutes, stirring. Add the chicken and cook for about 8 minutes, stirring frequently, until cooked through (165°F and pink gone). Add the garlic and cook for another minute or until fragrant; add the kale and sauté for about 2 to 3 minutes until slightly wilted and bright green. Remove from heat.
Leaving the shell boats intact, use a fork to scrape out and remove the squash. Place the squash in a large bowl and add the chicken mixture. Gently toss mixture with 3 tablespoons of the Caesar dressing, then even divide and return to the squash boats.
Drizzle 1 tablespoon of lemon juice over the top of each boat and serve immediately. If they need to be reheated before serving, pop them back in a 400°F oven for about 5 minutes. Serve extra Tuscan Herb Caesar dressing on the side.
DIY Tuscan Herb Caesar Dressing
The flavors of the Tuscan herb olive oil add the perfect seasoning to this easy, do-it-yourself Caesar dressing. Inspired by The Olive Oil & Vinegar Lover’s Cookbook. Makes about 3/4 cup.
- 2 cloves minced garlic
- 1 egg yolk, lightly beaten
- 1/2 cup Sigona’s Tuscan Herb Olive Oil
- 1 Tbsp Sigona’s Sicilian Lemon White Balsamic
- 1 tsp Worcestershire sauce
- 1/2 tsp each salt and freshly ground black pepper
- 1/4 tsp Dijon mustard
Directions: Add all ingredients together in a jar with a lid. Screw on the lid and shake the jar until all ingredients are incorporated and the mixture is emulsified (thickened). Use immediately.