Thanksgiving Sides & Salads
Make Thanksgiving with your bubble one to remember with some of these delicious side dishes. Remember, quality ingredients make for a quality meal!
Brown Sugar and Maple Roasted Acorn Squash with Crushed Pecans
Roasting this dish in the oven makes the whole house smell like Thanksgiving. It’s truly a comforting use of acorn squash; you’ll love it. serves 4.
Ingredients:
- 1 acorn squash
- 2 Tbsp. brown sugar
- 2 Tbsp. butter at room temperature
- 2 Tbsp. real maple syrup, plus more for drizzling, if desired
- Salt and pepper, to taste
- 1/4 cup pecans
Directions: Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil.
Slice the acorn squash in half horizontally. Scoop out the seeds and discard. If the squash halves don’t sit nearly upright when placed cut-side up on a baking sheet, trim the bottoms to make a flat surface, being careful not to cut any holes in the cavity.
In a bowl, mix together the brown sugar, butter and maple syrup. Season with a bit of salt and pepper. Rub the mixture evenly over the insides of the squash, and up along the cut surface. Place squash on the baking sheet and roast for 50 to 60 minutes or until tender.
Carefully pour the melted brown sugar and butter mixture from the squash halves into a food processor (if the mixture has leaked out of the squash while roasting, add a little more of the mixture ingredients to the food processor). Add the pecans and pulse the mixture a few times until the pecans are finely chopped.
Slice the roasted squash halves in half once more, creating 4 wedges. Transfer the squash to a serving platter and top each wedge with the pecan mixture. Serve warm, drizzled with a little more maple syrup, if desired.
Truffled Butternut Macaroni & Cheese
This dish will fool even the most adamant squash haters. Trust us, we fooled one! There are three different cheeses in this deliciousness, but it’s the butternut squash that adds the amazing orange color. There is just a hint of the truffle oil in every bite, which is as it should be. A little of the oil goes a long way! It would make a fantastic Thanksgiving side dish. Inspired by Monadnock Oil & Vinegar. Serves about 8.
Ingredients:
- 2 cups cubed butternut squash (about 1/2-inch cubes)
- 16 oz. dry macaroni or pasta shape of choice, such as fusilli
- 1 Tbsp Sigona’s Black Truffle Oil, plus more for serving, if desired (remember, a little goes a long way).
- 3 Tbsp Sigona’s Garlic Oil, plus 1 additional Tbsp for greasing
- 2 Tbsp butter
- 1 large shallot, minced
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 2 cups, divided, shredded soft, young Gouda, such as Young Farmdal
- 2 cups shredded white cheddar, such as Moo-Net, found only at Sigona’s
- 1/2 cup grated Pecorino Romano
- Fresh black pepper, for finishing
- Fresh thyme, for garnish
Directions: Preheat oven to 375°F. Grease a 13×9 inch baking dish; set aside.
Place butternut squash cubes in a medium pot and cover with water. Bring to a boil; cook for 7 to 9 minutes or until fork tender. Drain, set aside.
Cook pasta to al dente in a large pot of salted water. Drain, transfer to a large bowl, toss with 1 tablespoon of truffle oil and set aside.
In the same large pot, melt butter with 3 tablespoons garlic oil over medium heat. Add shallot and cook, stirring occasionally, until translucent. Whisk in flour, creating a paste-like texture. Slowly whisk in the milk until combined, then whisk in the heavy cream. Heat, stirring constantly until the sauce thickens; don’t allow it to boil. Reduce heat to low, season with salt and pepper.
Add 1 cup of cream sauce to a blender or food processor. Add squash and puree until smooth. Add puree to remaining cream sauce, then stir in 1 cup of the gouda, all the cheddar and the Pecorino Romano.
When cheese is melted, add the pasta to the pot, scraping any remaining truffle oil from the bowl. Gently fold the pasta into the cheese mixture then transfer to the baking dish. Sprinkle remaining Gouda on top.
Bake for 25 to 30 minutes or until heated through and bubbly. Finish with freshly ground black pepper and garnish with fresh thyme, either as sprigs or stripped from the stem and sprinkled over the top. Allow guests to dot their servings with additional truffle oil, if desired (reminding them a little goes a long way).
Herbes de Provence Thanksgiving Stuffing
Some like to stick to “simple is best” when it comes to stuffing for the holidays. Our Herbes de Provence infused olive oil helps keep a this must-have side simple while providing excellent flavor. Inspired by Serves 8 to 10.
Ingredients:
- 1/4 cup Sigona’s Herbes de Provence Olive Oil
- 2 stalks celery, diced (about 1 cup)
- 1 medium onion, diced
- Salt and pepper, to taste
- 2 Tbsp butter
- 32 oz chicken stock
- 1 lb. bread cubes for stuffing (use already prepped and dried cubes or make your own*)
- 1 Granny smith apple, quartered, cored and grated
Directions: Preheat oven to 350°F. Heat olive oil in a large pot over medium heat. Add the onion and celery; season with salt and pepper. Sauté, stirring occasionally, for about 7 minutes or until the onion and celery have softened. Add the butter and stock then bring to a simmer. Turn off the heat and stir in the bread cubes and grated apple. When combined, transfer to a baking dish.
Bake the stuffing for 30 minutes or until stuffing is nicely browned and cooked through. Serve warm.
*DIY Breadcubes for Stuffing: Preheat oven to 300°F. Cube the bread into 1/2” cubes. Spread out the cubes on one or two rimmed baking sheet(s). Place the cubes in the oven and bake, shaking pan about every 10 minutes, until the bread is lightly toasted and is totally dried out, about 40 minutes. Remove from oven and allow to cool completely before bagging or using in a recipe.
Fresh Cranberry & Orange Relish with Pomegranate-Quince White Balsamic
This beautiful, no-cook condiment is a staple at every holiday table, but it’s also great to have in the fridge throughout the year for turkey sandwiches, sprucing up breakfast waffles or just slathering on a dinner roll for something special. Our Pomegranate-Quince white balsamic is tangier than our regular, richly flavored pomegranate, yet it adds just the right amount of sweetness to this relish that there is no need for added sugar. Original recipe from The Olive Oil & Vinegar Lover’s Cookbook. Makes about 2 ½ cups.
Ingredients:
- 1 large orange, quartered (remove any seeds and thick pith from the center)
- 2 cups fresh cranberries, rinsed and picked through
- 2 Tbsp Sigona’s Pomegranate-Quince White Balsamic, plus more, to taste
Directions: Place the orange (yes, peel and all), cranberries and balsamic in a food processor or blender. Begin by pulsing a few times to break up the larger pieces, then puree the mixture until completely combined. It will still be a little chunky in texture.
Let relish to sit at room temperature for 2 hours before serving, to allow the balsamic to develop the flavors. Taste; add more balsamic by the teaspoonful if necessary.
Store in the fridge in an airtight container for up to one week.
Mixed Greens Salad with Asian Pears, Glazed Walnuts and a Cranberry-Pear Vinaigrette
Simple fall flavors in this dish make for a great salad. Asian pears are refreshing and crisp, and hold up well when tossed with the other ingredients. Plus they’re a little more exotic than apples or regular pears; perfect for a holiday dish! Serves 4 to 6.
For the vinaigrette:
- 2 ½ Tbsp Sigona’s Cranberry Pear White Balsamic (Mix it up! Try Sigona’s Satsuma Vanilla Cream White Balsamic.)
- 1 Tbsp honey, such as Orange from Honey Hole Honey Co., available at Sigona’s
- 1 tsp Dijon mustard
- 1 Tbsp minced shallot
- 1/3 cup Sigona’s Fresh Press Coratina from Australia Extra Virgin Olive Oil
- Salt and pepper, to taste
For the salad
- About 8 cups mixed greens
- 1 to 2 Asian pears, quartered, cored and sliced into very thin wedges
- 1 small shallot, thinly sliced
- About 1/2 cup Sigona’s glazed walnuts
For the vinaigrette: In a small bowl, whisk together the balsamic, honey, Dijon and shallot. While whisking, drizzle in the olive oil. Season with salt and pepper to taste.
For the salad: Toss the greens, pear and shallot with a little less than half of the vinaigrette. Add more vinaigrette if needed to lightly coat all ingredients well.
Cranberry-Pear Balsamic & Seltzer Cocktail or Mocktail
Holiday time calls for a signature drink, don’t you think? Spiked seltzer is all the rage, so we came up with our own featuring our Cranberry-Pear Balsamic. Cranberries and pears are festive foods for the holidays, so we thought it would make the perfect drink. You’ll love the pretty red color! For more cocktails featuring balsamics, check out our gift pack called The Bartender. Serves 1.
Ingredients:
- 6 oz seltzer, club soda or tonic water
- 1.5 oz Sigona’s Cranberry-Pear Balsamic
- Optional: 1 oz vodka
- 1 to 2 oz cranberry juice, to taste, DIY or store bought (Start with 1 then taste. Keep in mind that tonic water is sweeter than seltzer, for example, so adjust to suit your taste depending on the mixer used.)
- Ice
Directions: In a glass, add the seltzer, balsamic, spirits and cranberry juice. Taste and add more juice or spirits as desired (see note on cranberry juice above). Top with ice and garnish with fresh cranberries.
Divide salad among salad plates and top with the walnuts. Serve remaining vinaigrette on the side.
Shredded Brussels Sprouts with Fuyu Persimmons, Blenheim Apricots and Walnuts
A delicious dish for Thanksgiving which incorporates the seasonal persimmon with sweet apricots, toasted walnuts and the trendy Brussels sprout. This recipe is courtesy of food guru Stephanie Stiavetti, of the food blog Fearless Fresh. Stephanie grew up in Redwood City where she remembers shopping at Sigona’s. We’re honored to share her recipe with you! Check out her blog for recipes, cookbooks, services and more. Serves 6.
Ingredients:
- 1/4 cup dried Blenheim apricots, chopped coarsely (available in Sigona’s dried fruit & nut department)
- 1/2 cup warm water
- 1 pound fresh Brussels sprouts, outer/yellow leaves removed and ends trimmed
- 1/4 cup coarsely chopped walnuts
- 3 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil, bacon fat or butter
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 2 Fuyu persimmons, chopped
Directions: Place apricots in a bowl with warm water and let sit for 20 minutes. Drain apricots and set aside, discarding water.
Wash and dry Brussels sprouts. Slice thinly using either a knife or the disk attachment of your food processor.
Heat a small frying pan over medium heat and add walnuts, gently shaking the pan occasionally. Toast until they darken in color a bit and become fragrant, about 3 minutes. Set aside.
In a medium sauté pan, melt bacon fat (or oil of your choice). Add the Brussels sprouts, salt, pepper, persimmon, and apricots, stirring well, cooking just until the Brussels sprouts turn bright green and are tender to the bite, about 5 to 7 minutes. Stir in walnuts and cook for 1 minute. Serve hot.
Simple Olive Tapenade
This simple condiment is delicious in many ways. Toss it with pasta, spread it on a baguette or cracker and top with roasted red peppers, or use it as a topping on roasted pork. It’s also great for pizzas or anything that could use a little salty, savory or umami factor. The white balsamic brightens the mix, and the Tuscan herb oil provides all the necessary herbaceousness in one shot. Makes about 2 ½ cups.
Ingredients:
- 1 cup pitted kalamata olives
- 1 cup pitted green olives, such as Castelvetrano
- 1/2 cup fresh parsley
- 2 cloves garlic
- 2 Tbsp capers, drained
- 1 Tbsp Sigona’s Premium White Balsamic
- ¼ cup Sigona’s Tuscan Herb Olive Oil
- 1/2 cup walnuts
- Zest and juice from half a lemon, to taste
Directions: Add the olives, parsley, garlic, capers and balsamic to a food processor. Pulse to incorporate. With the blade running, drizzle in the olive oil. Add the walnuts and pulse to desired texture. Finish with lemon zest and juice, to taste.
Serving suggestion: Toast slices of baguette, spread with a creamy cheese (goat or cream cheese), add a layer of tapenade and top with jarred roasted red peppers. Divine!
Fresh Cranberry-Pear Sauce with Orange Zest and Ginger
This recipe comes to us from former Bay Area resident Breanna who says this recipe is a longtime family favorite. Be sure to check the cook’s notes for additional serving suggestions (hint: one features Brie!). Adapted from The New Best Recipes. Makes about 2 to 3 cups; simple to double.
Ingredients:
- 3/4 cup water
- 3/4 to 1 cup sugar (to taste)
- 1/4 tsp. salt
- 1 Tbsp. grated fresh ginger
- 1/4 tsp. ground cinnamon
- 1 Tbsp. fresh orange zest
- 1 bag (12 oz.) bag fresh cranberries, rinsed
- 2 ripe pears, peeled, cored and diced (we suggest Bartlett, ripe Bosc or Anjou)
- 1 slice citrus, for garnish
Directions: Bring water sugar, salt, ginger and cinnamon to a boil over high heat; stir frequently to dissolve sugar. Stir in cranberries, zest and pears; return to boil. Reduce heat to medium-low; simmer until everything has cooked down (it will take some time; maybe 30 or more minutes). It should be thicker and reduced.
You may puree the sauce, if desired, or simply serve as is.
Serve room temperature, garnished with a slice of citrus, if desired.
Bonus recipe: If there is any remaining after the obligatory leftover turkey and cranberry sandwiches, we have another recommendation: Cut the top off of a Brie wheel; set in a close-fitting ramekin, top with cranberry sauce and replace top of Brie. Bake in oven until cheese is melty. Serve with crackers and/or apple and pear slices.
Pomegranate Balsamic Roasted Brussels Sprouts
A beautiful dish for fall that’s great for your Thanksgiving menu. The sweetness of the pomegranate balsamic takes on an even more sweeter, caramelized flavor as it roasts with the Brussels sprouts. This dish is dairy-free, gluten-free and vegan friendly. You’ll love it! Serves about 4.
Ingredients:
- 1 lb. Brussels sprouts, dark outer leaves removed and ends trimmed
- 2 Tbsp Sigona’s Pomegranate Balsamic
- 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- Salt and pepper, to taste
- 1/2 cup fresh pomegranate arils
Directions: Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper or foil.
Slice Brussels sprouts in half lengthwise.
In a large bowl, whisk together the balsamic and olive oil. Add the Brussels sprouts and toss to coat well. Season with salt and pepper to taste.
Dump the Brussels sprouts onto the baking sheet and spread out in a single layer. Place in the oven to roast for 20 to 30 minutes, shaking pan at the 10 to 12 minute mark. Roast until Brussels sprouts are tender-crisp and nicely browned.
Transfer Brussels sprouts to a serving bowl and top with pomegranate arils. Serve warm.
Maple Balsamic Whipped Garnet Yams (or Sweet Potatoes)
Garnet yams are the absolute best yam to choose for your Thanksgiving feast. They have a lovely deep orange color and fantastic flavor, and mixing in a little maple syrup highlights their natural sweetness. If you’ve been asked to bring a sweet potato or yam dish to dinner, this simple recipe is sure to please.
What you need:
- Garnet yams (medium to large)
- Pure maple syrup, about 1 to 2 tsp per yam, to taste
- Butter, to taste
- Salt and pepper, to taste
Directions: Preheat oven to 400°F
Wash the sweet potatoes and pierce the peel multiple times with a fork. Bake on a baking sheet for about 1 hour or until yams are knife tender. Remove from oven and allow to cool.
When cool enough to touch, halve the yams and use a spoon to scoop out the flesh; discard the skin.
In a large bowl, mash together the yams and butter. Measure in the syrup, season with salt and pepper to taste. Add more syrup if desired. Serve warm with a pat of butter on top.
Roasted Delicata Squash Rings with Honey, Pomegranate and Pepitas
This adorably delicious dish is a unique way to serve seasonal squash at Thanksgiving. The sweetness of roasted squash is highlighted by the honey, and is complemented by the sweet-tart burst of fresh pomegranate seeds. Inspired by Sunset. Serves about 4.
Ingredients:
- 2 Delicata squash
- About 2 Tbsp, plus 1 tsp., divided, Sigona’s Fresh Press Extra Virgin Olive Oil
- 1/2 garlic powder
- 1/2 tsp chili powder
- Honey, such as Orange from Honey Hole Honey Co., available at Sigona’s
- About 1/3 to 1/2 cup fresh pomegranate arils (seeds)
- About 1/3 cup Sigona’s pepitas (pumpkin seeds), roasting optional
- Salt and pepper, to taste
Directions: Preheat oven to 425°F.
Wash the squash then slice into 1-inch thick rounds. Use a spoon to scrape away the seeds, leaving the round whole (it’ll look like a donut).
Line a rimmed baking sheet with parchment paper. Brush both sides of the squash rounds with about 2 tablespoons olive oil and place them on the baking sheet. Sprinkle on the chili and garlic powders, season with salt and pepper.
Roast squash for 20-25 minutes or until soft and lightly browned.
Meanwhile, if desired, spread pepitas on a rimmed baking sheet. Drizzle with remaining 1 tsp. oil and season with a little salt. Stir to coat. Spread out in a single layer and bake until toasted, about 5 minutes.
Arrange roasted squash in an aesthetically pleasing pile, a couple layers high, on a serving dish, drizzling a bit of honey on each layer. Sprinkle the stack with pomegranate arils and pepitas. Season with salt and pepper, to taste. Serve warm.
Keto-Friendly Creamy Truffle Cauliflower Mash
This is an excellent and healthy side dish for Thanksgiving, especially if you’re following a keto diet. We love the versatility of cauliflower; blending it together with fresh truffle shavings gives this vegetable an elegance fit for a holiday feast. Serves about 6, depending on size of cauliflower.
Ingredients:
- 1 head white cauliflower
- 1 Italian truffle, shaved with a microplane
- 2 Tbsp butter, plus more for topping (Carmelo Sigona recommends grass-fed butter)
- 1 ½ Tbsp heavy cream
- Salt and pepper, to taste
- Optional garnish: chopped chives, parsley or other fresh herb
Directions: Remove the core of the cauliflower and break into florets. Place a steamer basket in a large pot and add water until it barely touches the bottom of the steamer basket. Add cauliflower; cover with a lid and steam over high heat until soft, about 10 to 15 minutes or until fork tender. Check water level occasionally; add more as needed.
Remove from heat.
Working in batches if needed, puree cauliflower with butter, heavy cream and truffles until as smooth as desired.
Taste, season with salt and pepper. Transfer to a serving dish, top with more butter and garnish as desired. Serve immediately.
Shredded Brussels Sprouts with Bacon and a Maple Balsamic Vinaigrette
The maple and bacon in this are likely to make a Brussels sprout lover out of even those most adamantly opposed to this Brassicaceae-family vegetable. Topped with sweet pear and Gorgonzola this is a perfect way to incorporate Brussels sprouts to your Thanksgiving menu. Serves 4 to 6 as a side.
Ingredients:
- 1 to 1 1/2 lbs. Brussels sprouts, outer/yellow leaves removed and ends trimmed
- 4 pieces of bacon
- 1 shallot, diced
- Salt and pepper, to taste
- 1 Tbsp. Sigona’s Dark Maple Balsamic
- 1 tsp. fresh lemon juice
- 1/2 tsp. Dijon mustard
- 1 Tbsp. Sigona’s Fresh Press Arbequina Extra Virgin Olive Oil
- 2 to 4 oz. crumbled Gorgonzola
- Half of one red pear, such as a Red D’Anjou, thinly sliced*
- 1/4 cup pecans, optional (candied or regular)
Directions: Begin by shredding the Brussels Sprouts using either a sharp knife or a food processor fitted with a thin slicing disc. Set aside.
In a large, deep skillet, cook the bacon until crispy. Leaving the drippings in the skillet, remove bacon from skillet to a paper-towel lined plate and allow to cool to the touch. When cool, chop and set aside.
Reduce heat to low and add the shallot to the bacon drippings; season with salt and pepper. Sauté, stirring, until soft, about 3 minutes. Add the shredded Brussels sprouts to the skillet and stir to coat well in the bacon drippings. Increase heat to medium-low and cook, stirring, for 5 minutes. Remove the Brussels sprouts to a large bowl.
Meanwhile, prepare the vinaigrette in a small bowl. Whisk together the balsamic, lemon juice and Dijon. While whisking, drizzle in the olive oil. Season with salt and pepper.
To the large bowl of Brussels sprouts, add the bacon and about half to a third of the vinaigrette; toss well to coat. Transfer the mixture to a serving platter.
Top the Brussels sprouts mixture with crumbled Gorgonzola, sliced pear and pecans, if using. Drizzle with remaining vinaigrette and serve.
*You can chop the pear and sprinkle it over the top instead of laying on slices. You can also toss the chopped pear with the sprouts.
Concorde Pear Salad with Frisée and Belgian Endive
The sweetness of the Concorde pear works well with the slight bitterness of the two greens: the frisée and the Belgian endive. The burst of sweet-tart from the pomegranate seeds makes for the perfect bite. Adapted from Food & Wine. Serves 2 to 3.
For the Vinaigrette:
- 2 Tbsp. Sigona’s red wine vinegar
- 2 tsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 1/4 cup Sigona’s Fresh Press Extra Virgin Olive Oil, such as a mild Picual
- Salt and pepper, to taste
For the Salad:
- 1 large Concorde pear
- 1 tsp. fresh lemon juice
- 2 small Belgian endives, cored and sliced 1 inch thick
- 1 head of frisée, core and darker green leaves discarded, white and light green leaves chopped into 2-inch pieces (to yield about 3 cups)
- Salt and pepper, to taste
- About 1/4 cup pomegranate seeds
- 1/4 cup roasted, salted pepitas (pumpkin seeds), look for them in the Sigona’s dried fruit & nut section
Make the Vinaigrette: In a small bowl, combine the vinegar, lemon juice, mustard and honey. While whisking constantly, slowly drizzle in the oil until well emulsified. Season with salt and pepper to taste.
Make the salad: Peel, core, quarter and thinly slice the pear. Immediately toss the slices with 1 teaspoon of fresh lemon juice to keep them from browning.
In a large bowl, toss the endives, frisée and pear with about 2 tablespoons of the vinaigrette; season with salt and pepper. Divide the salad among 2 salad plates and top with pomegranate seeds and pepitas. Serve the remaining vinaigrette on the side.
Truffle Button Mashed Yukon Gold Potatoes
Complete your dinner with our creamy, fantastically flavored mashed potatoes mixed with melty Triple Crème Truffle Button. This handmade cheese is the result of a collaboration between Sigona’s and local Stepladder Creamery in Cambria, Calif. The potatoes are simply incredible and pair well with a grilled steak and steamed asparagus. Serves 2 to 4.
Ingredients:
- 2 medium Yukon gold potatoes, about 1 lb., diced
- 1 Tbsp butter
- 1 to 2 cloves garlic, to taste
- 1/2 cup milk
- About 1.5 oz (half a round) Sigona’s Triple Crème Truffle Button, diced
- Salt and pepper, to taste
- Garnish: chopped parsley, chives or other herb
Directions: Add potatoes to a medium saucepan. Fill pot with enough water to just cover potatoes; add salt and bring mixture to a boil over high heat. Boil potatoes about 15 to 20 minutes or until fork tender. Drain and set aside.
In a small saucepan melt the butter over medium heat. Add the garlic and cook for about 30 seconds or until fragrant. Add the milk and heat a few minutes, stirring occasionally, but do not allow it to come to a boil. Remove from heat.
Return the potatoes to the medium saucepan. Mash or rice the potatoes, adding the milk mixture about half way through the mashing process, stirring and mixing to incorporate the milk.
Add the brie, a couple cubes at a time, stirring the mixture as it melts. If necessary, add a little low heat to the pot to help the cheese melt. Transfer to a serving dish, garnish with herbs and serve immediately.
Brussels Sprouts with Bacon, Shallots and Toasted Breadcrumbs
Thanks to the bacon, this quick dish features a lot of flavor with minimal ingredients. Bacon makes everything better! If you truly do not care for Brussels sprouts, try this with broccoli or cauliflower. Adapted from Cooking Light. Serves about 6.
Ingredients:
- 2 or 3 slices bacon
- 4 large shallots, thinly sliced
- 2 lbs. Brussels sprouts
- 1 cup water
- Salt and pepper, to taste
- About 2/3 to 3/4 cup fresh bread crumbs (pulse a slice or two of bread in a food processor)
- 3 Tbsp + enough for greasing pan Sigona’s Fresh Press Extra Virgin Olive Oil (Mix it up! Try Sigona’s Wild Mushroom & Sage Olive Oil or Sigona’s Herbes de Provence Olive Oil)
Directions: Remove a layer or two of the dark outer leaves from the Brussels sprouts. Trim the end of the sprouts then cut the sprouts in half. Set aside
Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble, set aside.
Increase heat to medium-high. Add shallots to bacon drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Using aluminum foil, loosely cover the pan; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Season with salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish greased with a bit of olive oil.
Preheat oven broiler; position a rack in the middle of the oven.
Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add breadcrumbs, season with salt and pepper; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 2 to 3 minutes or until golden and thoroughly heated. Serve warm.
Roasted Butternut Squash with Fig Chèvre and Pistachios Over Mixed Greens
This is a salad that’s perfect for your Thanksgiving menu. When roasted, the natural sweetness of the butternut squash caramelizes, which pairs deliciously with the tang from both goat cheese and the fig balsamic. The crisp, refreshing greens and green onion add just the right touch. Inspired by Yummy Beet. Serves about 4 as a side.
For the salad:
- Half a medium butternut squash, peeled, seeded and diced into 1-inch cubes (to yield about 2 to 2 1/2 cups)
- 1 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
- Salt and pepper, to taste
- 4 oz. mixed greens
- 2 to 3 oz. Laura Chenel’s Fig chèvre, thinly sliced (tip: use a length of plain floss to easily slice through the log — it cuts cleaner than a knife)
- 4 dried Black Mission figs, sliced (look for them in Sigona’s dried fruit & nut section)
- 1/4 cup raw, shelled pistachios (look for them in Sigona’s dried fruit & nut section)
- 1 to 2 green onions, sliced on the bias
- Appalachian Ancient Sea Salt, for sprinkling
For the Fig Vinaigrette:
- 1 Tbsp. Sigona’s Fig Balsamic
- 1 1/2 tsp. fresh lemon juice
- 1 1/2 tsp. Dijon mustard
- 1/2 tsp. minced garlic
- 2 Tbsp. Sigona’s Fresh Press Arbequina Extra Virgin Olive Oil
- Salt and pepper, to taste
Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the butternut cubes on the baking sheet; toss with olive oil, salt and pepper until well coated. Roast for 30 to 35 minutes or until tender and lightly browned.
Meanwhile, begin the vinaigrette. In a large bowl, whisk together the balsamic, lemon juice, dijon and garlic. While whisking, drizzle in the olive oil. Season with salt and pepper.
Toss about half to a third of the vinaigrette with the greens; place the greens in a serving dish.
Top the greens with roasted squash, sliced goat cheese, sliced figs, pistachios and green onion. Spoon a bit of the remaining vinaigrette over the top and finish with a sprinkling of sea salt. Serve.
Stuffed Pumpkin Pie Spiced Acorn Squash with Quinoa, Kale and Pomegranate
You’ll be delighted with the flavors of this side dish. The pumpkin pie spice gives the squash a warm depth of flavor that is simply delicious with the quinoa stuffing. The pomegranate arils provide a perfect burst of tart-sweet that brings it all together. Adapted from Cooking Light. Serves 2 to 4 as a side.
Ingredients:
- 1 acorn squash
- 1 1/2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil, divided
- 1/2 tsp. pumpkin pie spice, divided
- Salt and pepper, to taste
- 2 Tbsp. uncooked quinoa
- 2 Tbsp. fresh lemon juice
- 1 large leaf of green kale, tough stem discarded, greens thinly sliced and roughly chopped (about 1 to 1 1/2 cups)
- 1/4 cup pomegranate arils
- 2 Tbsp. minced shallot
- 1 tsp. honey, such as Mountain Bloom honey by Honey Hole Honey Co., available at Sigona’s
- 1 Tbsp. Sigona’s Pomegranate Balsamic
Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper.
Slice the stem end off of the acorn squash, about 1 inch down, to create a lid. Slice a little off the opposite end so the squash will sit upright. Scoop out and discard the seeds and membrane. Rub the inside of the squash and lid 1/2 tablespoon of olive oil and sprinkle with 1/4 teaspoon pumpkin pie spice; season with salt and pepper to taste.
Place the squash and the lid cut-side-down on the baking sheet and roast for 55 minutes or until tender.
Meanwhile, cook the quinoa according to package directions.
In a large bowl, whisk together the lemon juice, remaining pumpkin pie spice and olive oil. Season with salt and pepper to taste. Add kale, cooked quinoa, pomegranate and shallot; toss well to coat.
In a small bowl, mix together the honey and balsamic; set aside.
Scoop the kale stuffing into the hollow of the cooked squash and place on a serving dish.
Drizzle half of the balsamic and honey mixture over the stuffed squash and serving dish. The squash lid can be used as decorative garnish; the flesh can be scraped out and eaten if desired.
To serve, slice the squash in half or quarters, making sure each piece is served with an equal amount of the stuffing. Drizzle with remaining balsamic and honey mixture.
Blood Orange Roasted Beets with Crumbled Cheese and Hazelnuts, Drizzled with a Tangerine Balsamic Reduction
This is a bright and beautiful dish to serve during the dreary winter months. The beets soak up the flavor of the blood orange oil as they roast, adding to their natural sweetness, and the tangerine balsamic reduction lends another layer of syrupy sweetness balanced with a mild tanginess. Beets pair deliciously with blue or goat cheese, but if you’re dairy-free, you can leave the cheese off entirely. Serves 4 to 6.
Ingredients:
- 4 golden beets, trimmed and scrubbed
- 4 red beets, trimmed and scrubbed
- 3 Tbsp Sigona’s Blood Orange Olive Oil
- Zest from half a blood orange or Navel orange (use the half the orange for garnish)
- 1 tsp fresh minced rosemary or ½ tsp dried
- Salt and pepper, to taste
- 200 ml Sigona’s Tangerine Balsamic
- A couple handfuls arugula
- 1/3 cup hazelnuts, lightly crushed
- 1/3 cup crumbled blue cheese, more to taste (you can also use crumbled goat cheese)
Directions: In a bowl, mix together the blood orange oil, zest, rosemary, salt and pepper. Toss the beets in the oil, ensuring they are well coated. Wrap each beet in foil and place on a rimmed baking sheet. Roast for 45 mins to 1 hour, until knife tender (time varies depending on beet size). Remove and set aside to cool to the touch. When cool, remove the skins by peeling it off with your fingers or rubbing with a paper towel.
As beets cool, prepare the balsamic reduction. Add the balsamic to a small heavy-bottomed saucepan and bring to a simmer over medium-low heat. Allow to simmer for about 20 minutes, stirring occasionally, until reduced by half; it should be thick and syrupy. Remove from heat; the balsamic will continue to reduce and thicken off the heat.
Slice into discs about 1/4-inch thick. Arrange a little arugula on a platter, then add the beets in a circular design, alternating colors and nestling them among and on top of the arugula; add more arugula as desired.
Sprinkle the arranged beets with crumbled cheese and hazelnuts. Garnish with a few slices of orange. Drizzle the dish with a couple tablespoons of the balsamic reduction, serve the remaining on the side. Serve immediately.
Oven-Roasted Carrots with a Cinnamon Pear & Blood Orange Oil Glaze
Sweet, roasted carrots are the perfect side dish! The cinnamon pear balsamic and blood orange oil work deliciously well together, creating a sweet-spiced syrupy goodness that caramelizes as it roasts with the carrots. You’ll love this recipe! Serves 4. Easily halved or doubled.
Ingredients:
- 2 bunches organic, California grown bunched carrots, tops removed and reserved for garnish
- 3 Tbsp Sigona’s Cinnamon Pear balsamic
- 3 Tbsp Sigona’s Blood Orange Olive Oil
- Salt and pepper, to taste
Directions: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Scrub and peel the carrots, trimming off the scraggly ends. If some carrots are larger than others, consider halving them lengthwise. Pat the carrots dry and add to the baking sheet.
In a medium bowl, add the balsamic, oil, salt and pepper. Whisk briskly until the mixture is well incorporated and emulsified (thickened). Pour the mixture over the carrots; toss and roll the carrots until they are well coated in the mixture.
Spread carrots out in a single layer on the baking sheet and roast for 30 to 40 minutes, flipping once, or until carrots are tender-crisp.
To serve, transfer carrots to a serving dish and top with a sprinkling of salt and chopped carrots greens.
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.
Ingredients:
- 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.
Fuyu Persimmon and Roasted Beet Autumn Salad with a Blood Orange Vinaigrette
Persimmons and beets come in to season just about the time Thanksgiving rolls around. This salad combines the two with a few other ingredients to create a fantastic salad for fall dinners. The sweetness of the persimmon, the earthy deliciousness of the roasted beets and garnet yams with a salty note from the cheese and pepitas is perfection when topped with the blood orange vinaigrette. Orange and beet pair well together, so the vinaigrette brings the whole dish together. Inspired by Low Carb Maven. Serves 4.
Ingredients:
- 2 ripe Fuyu persimmons, sliced horizontally using a mandoline or sharp knife, to be about 3mm thick, but no thicker than 1/4 inch
- 2 to 4 medium beets, roasted* and sliced into 8 wedges each
- 1 small garnet yam/sweet potato, cut into 1/2-inch cubes and roasted**
- Baby spinach, 1 large handful per serving
- 1/3 cup freshly grated Parmigiano Reggiano (optional)
- 1/4 cup pepitas
- About 1/3 cup pomegranate arils
Blood Orange Vinaigrette:
- 1 tsp orange zest
- 3 Tbsp fresh orange juice (from about 1/2 an orange)
- 3 Tbsp Sigona’s Sicilian Lemon White Balsamic
- 1 Tbsp minced shallot
- 1/4 cup Sigona’s Blood Orange Fusion Olive Oil
- A pinch or two dried thyme
- Salt and pepper, to taste
Directions: Divide the spinach among 4 individual salad plates or bowls. Tuck 2 to 3 slices of the persimmon around the spinach then add the wedges of beet and cubes of yam/sweet potato. Top with grated cheese, pepitas and pomegranate arils.
In a medium bowl, add the zest, juice, balsamic and shallot. While whisking, drizzle in the olive oil and mix until emulsified (thickened). Season to taste with thyme, salt and pepper.
To serve, lightly dress each dish with vinaigrette or serve it alongside.
*To roast beets: Preheat oven to 400°F. Scrub the beets and trim off the root and stalk ends. Save the greens for another purpose, such as salad or garnish. Wrap each beet individually in foil and place on a baking sheet. Roast for 50 to 60 minutes or until they can be easily pierced through the center with a fork. Remove from the oven and allow to cool to the touch. Remove from foil and rub off the skin. They’re now ready for use.
**To roast cubed yams/sweet potatoes: Preheat oven to 400°F. Toss the cubes with a little olive oil, salt and pepper. Spread out in a single layer on a rimmed baking sheet lined with parchment paper. Roast for 25 to 30 minutes, or until fork tender, stirring half way through.
