March Oil & Balsamic Must-Haves!
Tropical Coconut & Lime Shrimp with Mango and Mini Sweet Peppers The enticing and tropical-vacation-type scents of coconut and lime that waft through the house...
Category: Recipes
Shaved Asparagus & Herbed Cheese Flatbread with Wild Patagonian Red Shrimp
We love spring for many reasons, but especially because that’s when local asparagus is in season! Asparagus is best when it’s fresh-picked asparagus, just like...
Tangerine Balsamic Recipe Roundup
This Tangerine Balsamic has a tangy-citrus flavor combined with old-world style balsamic. It’s terrific on salads, fish and ice cream or as a reduction, and...
Wild Shrimp Scampi with Linguine
Using fresh, locally made Saporito Pasta in this dish makes for a quick and delicious weeknight meal. Red Argentinian shrimp are some of the sweetest,...
Shredded Carrot Salad with Apples, Cranberries and Satsuma Vanilla Cream White Balsamic
A raisin and carrot salad graced many a table back in the last century, but we’ve but a new spin on the old classic, introducing...
Vita’s Citrus Sundae with a Wild Raspberry & Baklouti Drizzle
Sigona’s crew member Vita introduced us to the combination of our wild raspberry white balsamic and the spicy baklouti oil, and man, oh man, are...
Sweet Potato Chips with Sigona’s Guacamole
Sweet Potato Chips with Sigona’s Guacamole It’s easier than you think to make chips at home. DIY is all the rage now, right? So, try...
Chicken Paillards with Navel Orange Pan Sauce
The saltiness from the Parmigiano Reggiano paired with the bright citrus from the Navel oranges creates a deliciously elegant yet simple, savory dish. The sweeter...
Smoked Salmon Topped Canapes with a Dill & Crème Fraiche Spread
A crisp cracker topped with a dill-spiked creme fraiche mixture and finished with a bit of smoked salmon. It’s a delicious all-in-one bite. The best...
January Olive Oil & Balsamic of the Month
Roast Salmon with a Citrusy Salsa Verde This brightly flavored dish is simple, healthy and delicious. The salmon is roasted low and slow so it...
