Traditional Caprese
Simple and delicious. You can’t beat a traditional caprese. If you want to add more layers of flavor, experiment with our infused balsamics and olive...
Author: Sigona's Farmers Market
In the Kitchen with Sigona’s Featuring: Local Cantaloupe
Grilled Cantaloupe with Prosciutto, Tarragon and Torn Mozzarella We usually prefer to keep our fruit raw, but sometimes you just can’t go through a summer...
Raw Energy Bars with Medjool Dates, Almonds & Heirloom Blenheim Dried Apricots
These are easy to make and handy to have around for an after-school snack or a pre- or post-workout fueling. We love the sweet-tart combination...
Dry-Farmed Early Girl Tomatoes on Toast
Dry-Farmed Early Girl Tomatoes on Toast When it comes to in-season tomatoes, keeping recipes simple is best. The flavor of the dry-farmed Early Girl tomatoes...
Orange-Flesh Honeydew Agua Fresca with Lime & Mint
Agua Fresca is a light, refreshing fruit juice which originated in Mexico. This thirst-quencher is made by simply blending fruit with water and adding in...
Orange-Flesh Honeydew, Fig & Prosciutto Salad with Fennel and Sigona’s Basil Oil
Orange-Flesh Honeydew, Fig & Prosciutto Salad with Fennel and Sigona’s Basil Oil Prosciutto and melon is most definitely a classic combination — the saltiness of...
August Olive Oil and Balsamic of the Month
Fresh Kiwi Sorbet with Sigona’s Meyer Lemon Extra Virgin Olive Oil Treat yourself! This sweet-tart dessert is delightful for an after-dinner treat on a hot...
Recipe Roundup: Sigona’s Wild Raspberry White Balsamic Recipes
Our Wild Raspberry White Balsamic is a little more tangy and acidic than our red raspberry balsamic, but still carries the sweet flavor of ripe,...
Recipe Roundup: Sigona’s Blackberry-Ginger Balsamic
This complex, aged blackberry-ginger balsamic is naturally flavored with the gentle heat of spicy ginger and kissed with ripe, sweet blackberries. Together, these flavors work...
