In the Kitchen with Sigona’s Featuring: Cauliflower
Cauliflower Rice Two Ways All you need is a head of cauliflower and a food processor to make a batch of plain cauliflower rice! One...
Author: Sigona's Farmers Market
Pan-Seared Wild Salmon with Carmelo’s Citrus-Fennel Slaw
“The beauty of most of the citrus fruits used in this dish is that the peels are edible and delicious. The kumquat has a sweet...
In the Kitchen with Sigona’s Featuring: Curly Kale
Dairy-free Green Super Smoothie with Kale, Celery, Pear and Ginger Kale and celery are two super foods — they always have been! Kale is one...
Recipe Roundup: Black Truffle Oil
This late fall to early winter truffle is used in the making of this savory Black Truffle Olive Oil. A “tea method” is utilized, in...
In the Kitchen with Sigona’s Featuring: Butter-Garlic Seared Wild Halibut
Butter-Garlic Seared Wild Halibut Our wild, line-caught Halibut is tops when it comes to quality. It’s so thick, some refer to it as “poor man’s...
Meet the Cheesemaker Reggie Jones – Central Coast Creamery
Meet the Cheesemaker Reggie Jones – Central Coast Creamery Recognized as one of the best cheesemakers in America In honor of our relationship and first meeting...
In the Kitchen with Sigona’s Featuring Grapefruit
Grapefruit & Greens Salad with Avocado, Pistachios and a Grapefruit Vinaigrette This is a cheerful salad for winter. The a tangy pink grapefruit awakens the...
January’s Olive Oil & Balsamic of the Month
Grapefruit & Greens Salad with Avocado, Pistachios and a Grapefruit Vinaigrette This is a cheerful salad for winter. The a tangy pink grapefruit awakens the...
Amazing cheese & tea pairings
Japanese green Sencha or Dragonwell teas work sublimely with award-winning cheeses such as triple cream Ragged Point or double cream Green Hill Camembert-style cheese. The warmth...
