Wild Salmon with a Savory-Sweet Elderberry Balsamic Glaze
Simple, elegant and delicious! The fruity, rich blueberry balsamic combines well with the rest of the reduction ingredients to create a perfectly sweet & savory...
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Panzanella with Baby Heirloom Tomatoes and Capers
Panzanella is a salad starring crusty or day-old bread and tomatoes. It used to be known as a poor man’s dish, but now it’s a...
Pink Guava Mimosa
Our pink guava rosé balsamic adds fantastic flavor to mimosas! Our fresh-squeezed orange juice makes these incredibly easy, too. We juice oranges daily, right in...
Maple Balsamic Whipped Garnet Yams (or Sweet Potatoes)
Garnet yams are the absolute best yam to choose for your Thanksgiving feast. They have a lovely deep orange color and fantastic flavor, and mixing...
Seasoned Salmon Skewers
This is an incredibly flavorful and easy meal for busy weeknights or even as an appetizer during happy hour. You can use one skewer per...
The “Ultimate Ratio” for a simple balsamic dressing
Our specialty foods & cheese curator, John Nava, put together this simple, yet delicious, use for Kaimana lychee white balsamic and our Suyo cucumber white...
Quinoa & Escarole Power Breakfast topped with Poached Eggs and Smoked Spanish Paprika
This complete dish is a sight to behold. The yolk running down the layered quinoa and sautéed escarole makes your taste buds dance in anticipation....
Roasted or Grilled Radicchio Drizzled with Balsamic and Honey
When served raw, radicchio is quite bitter. Though it retains the majority of its bitter bite when cooked, the flavor of radicchio mellows when roasted...
Local Asparagus Tossed with a Sigona’s Olive Oil & Balsamic Vinaigrette
Simple, easy and, if I may, elegant. Asparagus cooks in a flash, so prepare this dish just as dinner is about ready. Even going back...
Recipe Roundup: Sigona’s Moo-Net California White Cheddar
Sigona’s Moo-Net is a California white cheddar made just for us by Reggie Jones, an award-winning cheesemaker and owner of Central Coast Creamery in Paso...
