Easter is right around the corner! Find all these ingredients and more at Sigona’s in Redwood City or in the Stanford Shopping Center. We also deliver via Instacart!
Fresh Fruit Salad with a Honey & Poppy Seed Dressing on a Bibb Lettuce Bed
If you’re looking for a salad everyone will love for Easter, look no further. This is a simple, healthy and delicious fruit salad with a fantastic honey dressing; a combination worthy of resting upon its very own bed of lettuce. These will look elegant on salad plates at your Easter tablescape. Inspired by Food Network. Serves 4.
- 1 apple, cored and diced
- 1 banana, sliced
- 2 mandarins, peeled, segments separated
- 1/3 cup halved red grapes
- Juice from one lemon, divided
- 1/3 cup honey, such as orange blossom honey from Honey Hole Honey Co., available at Sigona’s
- 1/4 cup Sigona’s Fresh Press Extra Virgin Olive Oil (Mix it up! Use Sigona’s Meyer-Lemon Fusion Oil or Sigona’s Blood Orange Fusion Oil for more flavor!)
- 1/4 cup orange juice
- 2 tsp. poppy seeds
- 1/2 tsp. Dijon mustard
- Salt, to taste
- 4 leaves from a head of Pescadero-grown Suncrest™ Bibb lettuce, separated
- 1/2 to 1 avocado, peeled and cut lengthwise into about 8 or 12 slices
- About 1/3 cup walnuts
Directions: In a medium bowl, toss together the apple, banana, mandarins and grapes with all but 1 teaspoon of lemon juice. Set aside.
In a small bowl, whisk together the honey, oil, orange juice, the remaining one teaspoon lemon juice, poppy seeds, Dijon and salt, to taste.
Place one lettuce leaf on each of four salad plates. Divide the fruit mixture evenly between the four lettuce cups. Just before serving, fan out 2 to 3 slices of avocado on each of the salads and top with a few walnuts. Drizzle the salads with the dressing, serve any remaining on the side.
Blackberry-Ginger Balsamic & Garlic Roasted Rainbow Carrots
As the carrots roast, their natural sugars caramelize, giving the veggie a deep, rich flavor that’s slightly sweet, pairing deliciously with the blackberry ginger balsamic. The blackberry adds another layer of sweetness that’s balanced by the ginger, as well as the garlic, whether you’re using our garlic oil or sliced garlic. Serves 4 to 6.
- 2 bunches rainbow carrots with tops
- 1 Tbsp Sigona’s Garlic Oil or 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil + 1 to 2 cloves garlic, thinly sliced
- 2 tbsp Sigona’s Blackberry Ginger Balsamic
- Coarse salt and freshly ground black pepper, to taste
Directions: Preheat oven to 400°F and line a rimmed baking sheet with foil.
Wash carrots and pat dry. Remove tops from carrots; chop a couple tablespoons worth of the greens and set aside. Slice larger carrots in half lengthwise so they’re all about the same thickness. Place carrots on the baking sheet.
In a bowl, whisk together the balsamic and oil. Drizzle mixture over the carrots, season with salt and pepper (and garlic, if using sliced) and toss to coat well. Spread carrots out in a single layer and roast in the oven for about 30 minutes, tossing carrots half way through. They’re cooked with they’re slightly browned along the edges and the carrots softened but still have a slightly crisp center.
Transfer to a serving dish and finish with a sprinkling of coarse salt and chopped carrot greens.
Butter Lettuce Hearts tossed with Chiquitita Olive Oil and Summertime Peach White Balsamic
This French-style salad is typically served after dinner. The lettuce is very lightly dressed in oil and balsamic – just enough so there is a hint of flavor. You’ll love the butter lettuce hearts; they’re soft and light and delicately delicious. Serves 2 to 4. Enjoy – Carmelo Sigona
What you need:
- About 3 tsp Sigona’s Fresh Press Chiquitita Extra Virgin Olive Oil*
- About 1 tsp Sigona’s Summertime Peach White Balsamic*
- A pinch of coarse salt and freshly ground pepper, to taste
- 5 oz. butter lettuce hearts (look for Organic Girl true hearts)
Directions: Whisk together the oil and balsamic; lightly season with salt and pepper. Place the lettuce in a large bowl and add the oil mixture. Toss, toss, toss until all leaves are well, but lightly, coated. Divide among individual plates and serve immediately.
*Chef’s note: there may not seem like enough of the oil and balsamic mixture to sufficiently coat all the leaves, but in this type of salad, the leaves are meant to be very lightly dressed. If you would like to add more, start with just an extra 1/2 tsp oil and a 1/4 tsp balsamic. Tossing the lettuce is key to coating all the leaves and allowing the oil & balsamic to do their magic.
Pineapple Balsamic Whipped Mascarpone & Cream
A delightfully luscious and delicious dessert dip, perfect for enjoying with in-season fruits and a glass of wine. Makes about 3 cups. You can swap out the balsamic for other flavors, to complement the flavor.
- 1 cup heavy whipping cream
- At least 6 Tbsp Sigona’s Pineapple White Balsamic
- 8 oz. mascarpone (set it out to take off the chill for at least 30 minutes before using)
Summer Seasonal Fruits:
Directions: Whip the cream with a hand or stand mixer (or a whisk if you’ve got the stamina!) When there are soft peaks, add 2 tablespoons of the balsamic. Whip again until the peaks are just about stiff, then add 1 tablespoon more balsamic. Fold in the mascarpone and 1 additional tablespoon of the balsamic. Use the mixer or whisk to combine the cream and the mascarpone.
Whisk in up to 2 additional tablespoons of the balsamic, to taste. Chill for about 15 minutes or until ready to serve.
Plate and serve the whipped mascarpone with slices of summer or seasonal fruits.
Golden Pineapple Balsamic Glazed Ham Steak
Ham steaks are an excellent choice for a quick, weeknight meal. The steaks are precooked so prep and cook-time are minimal. Pineapple and ham are a classic combo! Serve this dish with a side of mashed potatoes, asparagus or a simple salad. Inspired by The Olive Oil & Vinegar Lover’s Cookbook. Serves 4.
- 1/4 cup Sigona’s Golden Pineapple White Balsamic
- 2 Tbsp honey, such as Honey Hole Honey Co. local, raw honey, found only at Sigona’s
- 2 Tbsp (divided) Sigona’s Fresh Press Wild Rosemary Extra Virgin Olive Oil
- 1 tsp Dijon mustard
- Freshly ground black pepper, to taste
- 1 large ham steak, such as Niman Ranch applewood smoked uncured ham steak, available at Sigona’s in Redwood City
Directions: In a small saucepan combine the balsamic, honey, 1 tablespoon oil, Dijon and pepper. Bring to a boil over medium-high heat, whisking occasionally. Reduce heat to low and continue to cook, whisking occasionally, for 7 minutes. Remove from heat.
Heat remaining oil in a large sauté pan over medium-high heat. Add the ham steak and brush the top with some of the balsamic mixture. Cook for 2 to 3 minutes a side, flipping once, brushing the top when flipped with the balsamic mixture. Remove steak and keep warm.
Reduce heat to medium-low and add the remaining balsamic mixture to the pan, scraping up the brown bits. Allow the mixture to cook for 1 minute then transfer to a small bowl.
Slice the steak into serving portions and drizzle with the balsamic glaze. If the glaze has thickened too much, add 1 teaspoon of water and reheat, stirring, over low. Serve any remaining glaze on the side.
Simply Roasted Asparagus with Fresh Herbs and Sliced Almonds
If you’re looking to spruce up your go-to asparagus side dish, give this recipe a try. Adding fresh herbs, a little lemon juice and almonds will definitely add the flare you’re after. Serves 4 to 6.
- 1 lb. fresh asparagus, ends discarded (option: slice stalks into 2 1/2-inch pieces)
- 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 1/2 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh herbs, such as chives, basil, parsley or tarragon
- Salt and pepper, to taste
- 2 Tbsp sliced almonds (Find them in our dried fruit and nut section!)
- 1/4 cup shaved Parmigiano-Reggiano
Directions: Heat 1 tablespoon olive oil in a large skillet over medium heat. When hot, lay asparagus in the skillet and gently shake to coat all stalks evenly in oil. Cover and cook about 5 to 8 minutes, gently shaking skillet from time to time so make sure all sides of the stalks cook evenly. Asparagus should be bright green and crisp, yet tender, and lightly charred in places. Sprinkle with salt and pepper.
Remove pan from heat. Let asparagus rest 1 minute. Toss with the lemon juice and allow to absorb, heating slightly if necessary. Sprinkle in all but a 1/2 teaspoon of the herbs, season with salt and pepper. Transfer to a serving dish and top with shaved Parmigiano-Reggiano; finish with almonds and reserved herbs.
Strawberry Champagne Muddle
With a little slice of lemon, this refreshing sparkler is bound to be a new hit at brunch. Inspired by Bon Appetit. Makes 3 to 4.
- 1 cup chopped fresh strawberries, hulled and stems removed
- At least 6 Tbsp ginger ale, such as Bruce Cost original ginger ale
- 3 to 4 thin lemon slices
- Ice cubes
- 1 (187 ml) bottle chilled JFJ champagne
Directions: Divide strawberries among three or four juice glasses (about 6 to 8 oz.) Add about 1 1/2 tablespoons ginger ale to each glass and then mash with a muddler (the handle of a wooden spoon or the like works in a pinch). Add lemon slice to each and mash slightly to release flavor. Add several ice cubes to each glass, then fill with champagne.