We choose new infused oils to feature each month to offer at a great price to allow customers to try new flavors and recipes. We’re ringing in the new year with the following:
Let us know how you use these flavors or try one of the recipes below:
Grapefruit-Infused Balsamic Shrub
What’s a shrub? It’s a vinegar-based drink made by soaking fruit in drinking vinegar for a couple days, straining and mixing it with something fizzy, such as club soda or sparking water, and maybe a little simple syrup. However, using Sigona’s infused balsamics makes the process less of a waiting game! Our balsamics are already full of flavor so the process takes minutes instead of days. Stirring in liquor is up to the individual (we recommend vodka or gin). This makes enough shrub base to serve 2.
- 2 jiggers Sigona’s Grapefruit White Balsamic (6 tablespoons)
- Half a pink grapefruit, sliced into supremes* (save the rest for garnish)
- Simple syrup, to taste**
- Club soda or sparkling water, as needed
- Garnishes: rosemary sprigs, grapefruit slices
- Optional: Add liquor as desired, such as vodka or gin
Directions: Add the balsamic to a bowl or medium glass measuring pitcher.
*To supreme citrus: Cut the top and bottom off the fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between.
Add the grapefruit supremes to the balsamic and use a muddler to lightly mash them for a few seconds. Refrigerate for at least 30 minutes then strain; discard the muddled fruit.
To concoct the drink, add ice to an 8 oz. glass. Add 1 jigger (9 tsp) of the balsamic, the simple syrup if using (start with 1/2 tsp) and top with club soda. Garnish with a sprig of rosemary and a half-slice of grapefruit.
**To make simple syrup: Combine equal parts sugar and water in a saucepan. Bring to a boil, stirring, until sugar has dissolved. Allow to cool to room temperature or chill in the fridge before using.
Quick & Easy Sesame Baby Bok Choy
This flavorful side dish comes together in just minutes and is a great accompaniment to fish, chicken or pork. Serves 4 to 6.
- 3 Tbsp Sigona’s Roasted Sesame Oil, divided
- 1 shallot, diced
- 2 cloves garlic, minced
- A pinch of red pepper flakes, optional
- 3 baby bok choy, halved
- 1 Tbsp soy sauce (or coconut aminos if gluten-free is desired)
- Sesame seeds, for garnish
Directions: Heat 2 tablespoons of sesame oil in a large skillet over medium heat. Add the shallot and cook, stirring for one minute. Add another tablespoon of the sesame oil, garlic and pepper flakes, if using, and cook until fragrant. Add the soy sauce, water and bok choy, cut-side down. Cook bok choy for 2 minutes or until the edges and tops are crisped and lightly browned. Flip and cook about 1 to 2 minutes more.
Use tongs to transfer bok choy to a serving platter. Drizzle with the pan sauce, sprinkle with sesame seeds and serve warm.
Key-Lime Balsamic & Honey Glazed Salmon
This is a quick and delicious way to make a weeknight meal. The tart of the lime is mellowed by honey as well as the reduction process, creating a fantastically sweet, citrus flavor. Serves 2.
For the salmon:
- 2 wild salmon fillets
- Sigona’s Fresh Press Extra Virgin Oil, for brushing
- Salt & pepper, to taste
For the glaze:
- 1/4 cup Sigona’s Key Lime White Balsamic
- 1 1/2 Tbsp honey, such as local, raw honey from Honey Hole Honey Co., available only at Sigona’s
- 1/4 tsp salt
- 1/4 tsp pepper
Directions: Preheat oven to 425°F.
In a small saucepan, stir together the balsamic, honey, salt and pepper. Bring to a boil, stirring occasionally; reduce to low and simmer, stirring occasionally, for 8 to 10 or until it has reduced by almost half. Remove from the heat and transfer to a bowl. It will continue to thicken as it cools.
Line a rimmed baking pan with foil and lightly grease with oil. Brush both sides of the salmon with oil and season with salt and pepper. Place the salmon skin-side down on the foil then roast for about 8 to 12 minutes or until cooked through (the FDA recommends 145°F though some salmon fans say 125°F for an optimum flavor experience).
Once the salmon is plated, drizzle with the key-lime balsamic & honey glaze. Serve immediately.
Kale & Citrus Salad with Goat Cheese and a Creamy Basil Dressing
Citrus is shining at the moment – it’s in season and it is absolutely delicious! This salad, inspired by the Pioneer Woman, is a nice side for the New Year, and the basil-infused dressing adds a bright, herbaceous note and plays nicely with the citrus and goat cheese. Serves 4.
- 1 bunch kale, stripped from the stems and shredded
- 1 large orange, supremed* and cut in half
- 1 jalapeño, sliced into thin rings; seeded (unless you like the extra heat from the seeds)
- About 4 oz. crumbled goat or feta cheese
- About 1/4 cup orange juice (look for fresh-squeezed OJ in the produce section at Sigona’s)
- 1 clove garlic, grated
- 1 tsp honey, such as local, raw honey from Honey Hole Honey Co., available only at Sigona’s
- 2 Tbsp Sigona’s Basil Oil
- Salt and pepper, to taste
- 1 Tbsp plain Greek yogurt
*To supreme citrus: Cut the top and bottom off the fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. Squeeze the juice from the remaining membrane, if recipe calls for juice.
Directions: Add the shredded kale to a large bowl and massage it for a minute (this helps tenderize the tough leaves so they soak up more flavor).
Together in a jar with a lid, combine reserved orange juice (add enough extra juice to equal 1/4 cup), the grated garlic, honey, basil oil, salt and pepper. Cover and shake well until combined. Add the yogurt, cover and shake until creamy and combined.
Drizzle half the dressing over the kale and toss to coat. Add the oranges, jalapeño and cheese. Toss to combine.
Serve immediately with extra dressing on the side.