In the kitchen with Sigona's: Strawberry dessert for 2
In the kitchen with Sigona’s featuring a Strawberry Balsamic Dessert for Two Ingredients: 2 cups strawberries 1 ½ tbsp. Sigona’s Fresh Press Balsamic vinegar Directions:...
In the kitchen with Sigona’s featuring a Strawberry Balsamic Dessert for Two Ingredients: 2 cups strawberries 1 ½ tbsp. Sigona’s Fresh Press Balsamic vinegar Directions:...
In the kitchen with Sigona’s featuring Panettone Easter Bread Pudding Panettone, traditional Italian holiday bread, is the base for this recipe. This version of bread...
In the Kitchen with Sigona’s featuring a Navel Orange Vinaigrette Carmelo says, “This tangy vinaigrette is a fantastic on red leaf lettuce – and we...
In the Kitchen with Sigona’s featuring a Mini Brie and Fuji Apple Bake Courtesy of Melissa Liton, a one-time Bay Area resident and self-described foodie. ...
Reader Recipe: Muscat Grape & Tarragon Chicken Compliments of James Marks, Redwood City Ingredients: 1 ½ pounds boneless, skinless chicken (about 4 breast halves or...
Apple Compote with Vanilla Bean Balsamic Sauce You will love this over vanilla gelato! It tastes rich and decadent, but is relatively low in fat....
In the Kitchen with Sigona’s featuring Asparagus With asparagus, simple is best; quick is essential. My one caution about asparagus is not to overcook it,...
In the Kitchen with Sigona’s: Murcott Mandarin Salad Dressing This is a super healthy, no preservatives salad dressing, and the Manzanillo variety of extra virgin...
In the kitchen with Sigona’s featuring Buckwheat crepes Makes 12 crepes Ingredients: 1 cup buckwheat flour 2 tbsp. barley flour 1 ¾ cup cold water...
In the Kitchen with Sigona’s featuring Seafood Piccata Crepes Like the chicken filling, this takes just a few minutes to prep and even fewer to...
It's apple season, so all the fresh-picked apples are rolling into our markets. Rob highlights two favorites of the season, the Lucy Rose and the Lucy Glo. Both are naturally red inside, but each have a unique flavor. These make a lovely addition to cheese platters, salads or even school lunches because they don't brown after they're cut. Find them at Sigona's Farmers Market in Redwood City and in Palo Alto, California!
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