Wild Mushroom & Sourdough Dressing
It’s usually wild mushroom season around the time Thanksgiving rolls around, and there is no better way to dress up your Thanksgiving than making wild...
Category: Recipes
In the Kitchen with Sigona’s Featuring: Sigona’s Sweet Red Pepper Relish
Our Sweet Red Pepper Relish is one of the signature products Sigona’s has made especially for our customers. Each batch is handcrafted in Fresno by a team we’ve worked with...
Recipe Roundup: Red Chili Harissa Olive Oil Recipes
Most popular in North Africa and the Middle East, Harissa is made with smoked chili peppers garlic, caraway, coriander and cumin, and pounded into a...
Sautéed Brussels Sprout Leaves with Persimmons, Heirloom Apricots and Walnuts
If it’s local persimmon season (usually November – December) then consider using fresh Fuyu persimmons in place of the dried persimmons. We carry dried persimmons...
In the Kitchen with Sigona’s Featuring: Dried Heirloom Hachiya Persimmons
Chai-Spiced Pumpkin Muffins with Dried Heirloom Hachiya Persimmons Pumpkins and persimmons are telltale signs of fall in the Bay Area, and we love how these...
Recipe Roundup: Sigona’s Wild Rosemary Olive Oil
Sigona’s Wild Rosemary Olive Oil is a favorite for adding delicious, fresh herb flavor to dishes. It pairs well with a variety of our infused...
Pan Seared Cod with Fresh Lemon Sauce
Ingredients: 2 cod fillets, skin on (about 7 oz. each) Salt and pepper, to taste 2 Tbsp flour or gluten-free flour, optional 1 to 2...
Recipe Roundup: Sigona’s Meyer Lemon Fusion Olive Oil
Meyer lemon is a cherished citrus variety in the Bay Area. We can easily grow this variety right in our own backyards! Thanks to its...
Recipe Roundup: Herbes de Provence Olive Oil
Herbes de Provence is a term use for the mixture of a collection of herbs that all work well together, with the basic recipe being...
Recipe Roundup: Sigona’s Garlic Olive Oil
Sigona’s Garlic Oil is a top-seller, as you might have guessed. Using the oil to cook, or simply to finish a dish, adds an incredible...
