Grilled Pear & Blue Cheese Crostini with Bacon and Sigona’s Cranberry-Pear Vinaigrette
Cranberry and pear are two great flavors of fall, and both pair beautifully with blue cheese. We’ve adapted this recipe from Food & Travel Magazine...
Category: Recipes
In the Kitchen with Sigona’s Featuring: Poblano Peppers
Roasted Poblano Peppers Stuffed with Quinoa, Corn, Tomatoes and Black Beans Poblanos are perfectly designed for stuffing. You could add some slices of avocado for...
What’s this? Chayote!
What’s this? Hints: This green, pear-shaped vegetable has pale, crisp flesh Its consistency and mild flavoring is similar to a cucumber or zucchini We like...
In the Kitchen with Sigona’s Featuring: Bibb Lettuce
Fresh Veggie & Quinoa Lettuce Cups with a Honey-Ginger-Soy Dipping Sauce You can add any veggies you have on hand to these cups. I love...
Fresh Asparagus with Tarragon Butter
Springtime means local, fresh asparagus. While there are many ways to prepare asparagus, we find that sometimes simple is best. Tarragon adds a sweet, almost...
Robbie Sigona’s Produce Tips: Fiddlehead Ferns
Fiddlehead season is short so get them while you can! Choose fiddleheads that are fresh and green. They tend to turn a darker brown when...
What’s this?
What’s this? Hints: — It may look like a ginger root, but it’s not. — It’s also known as a Jerusalem artichoke. — The white,...
In the Kitchen with Sigona’s Featuring: Local Artichokes
Working with Artichokes Once they’re prepped, artichokes can be used for a variety of dishes in a variety of ways. See the pictures for a...
In the Kitchen with Sigona’s Featuring: Organic Raclette
Garlic Roasted Potatoes Topped with French Raclette Raclette means “to scrape.” A simple internet search for raclette will show you a story about how shepherds...
In the Kitchen with Sigona’s Featuring: Anti-Inflammatory Turmeric-Ginger Blend
Joint pain plagues so many people, whether from injury, age or even hereditary arthritis, and it can be almost crippling at times. If you’re like...
