Neapolitan Herb Marinated & Grilled Eggplant
Served at room temperature, this simple dish can be made ahead of time and served at dinner or as an appetizer. Our Neapolitan herb balsamic...
Category: Recipes
Oven-Roasted Chicken with a Fig Balsamic & Apricot Jam Glaze
As the balsamic and the jam reduce, their flavors caramelize into a deep, rich glaze that gives chicken a sweet yet savory flavor that’s perfect...
Maple & Brown Sugar Glazed Grapefruit with Yogurt and Granola
Slicing grapefruit makes for a nice, simple breakfast, but add just about 15 more minutes to the process to introduce a few more flavors to...
Coconut-Spiked, Air-Fried Sweet Potato Fries with Basil Aioli
Take your tastebuds on vacation with Sigona’s Coconut Balsamic and Sigona’s Basil Oil! The coconut balsamic on the fries gives a subtle yet tangy and...
Mixed Greens, Radicchio, Pecorino and Heirloom Moyer Prunes with a Lemony Vinaigrette
This fresh, colorful, pleasantly pungent and bitter salad is filled with our sweet heirloom Moyer prunes and salty Pecorino cheese, tossed with a bright Meyer...
March 2023 Infused Balsamic and Olive Sale Oil Recipes
Each month we put different infused olive oils and balsamics on sale so everyone has a chance to try them! On sale this month are:...
Fig & Blood Orange Fudge Sauce
Rich chocolate with a hint of orange is a classic combination so we know you’ll love this fudge sauce. The fig balsamic gives it nice...
Grilled Halloumi Salad with Quinoa and Dried Black Mission Figs
Halloumi is a cheese with origins in Cyprus. It’s traditionally made from goat and sheep’s milk, or a mixture of the two. It gained its...
Buttermilk Scones with Dried Natural Bosc Pears and Cardamom
These delicately flavored scones are lovely for an afternoon snack, breakfast or a celebratory brunch. Our dried, natural Bosc pears are dried with nothing added...
Dungeness Crab Eggs Benedict on Focaccia
Lucious, fluffy, rich, flavorful, this dish quickly became one of Robbie Sigona’s favorite breakfasts. Making your own hollandaise takes just a little patience, but isn’t...
