In the Store with Sigona’s Featuring: Spaghetti Squash
Gluten free? Paleo? Your pasta problem, solved Diane Rezendes, food writer New year, new you? At least, that’s the resolution so many of us make....
Tagged: balsamic
Robbie’s Produce Tips: Spaghetti Squash
Here’s some tips for choosing and storing your Spaghetti Squash: Choose squash with firm, dry rind that is free of soft spots and cracks. Squash...
In the Kitchen with Sigona’s Featuring: Roasted Radicchio Drizzled with Balsamic and Honey
Roasted Radicchio Drizzled with Balsamic and Honey When served raw, radicchio is quite bitter. Though it retains the majority of its bitter bite when cooked,...
In the Store with Sigona’s Featuring: Satsuma Mandarins
Blue Jay Satsumas: Bright, juicy, convenient – and maybe just a bit of luck. Robbie Sigona They are my sons’ favorite. They’re my favorite and...
In the Kitchen with Sigona’s Featuring: Satsuma Mandarins
Satsuma Vanilla Dream Using a vanilla vodka here gives this sunny winter cocktail a creamy feel and flavor. Garnished with a sprig of rosemary, it’s...
In the Kitchen with Sigona’s Featuring: Fresh Fennel
Fennel and Apple Towers with a Honey-Dijon Vinaigrette This is a delightfully refreshing and crisp salad that’s packed with flavor. Serve these impressive towers as...
In the Kitchen with Sigona’s Featuring: Sautéed Organic Rainbow Chard with Garlic and Feta
Sautéed Organic Rainbow Chard with Garlic and Feta This side dish comes together in minutes. It’s perfect for serving with any proteins, especially chicken, pork...
Wine Pick of the Week: Rancho Sisquoc 2013, Santa Barbara Riesling
Rancho Sisquoc 2013, Santa Barbara Riesling For white wine lovers, Riesling wines are a top pick. Riesling’s distinctive sweet tropical fruit and pear flavor, along with its clarifying...
Produce Tips Featuring: Fresh Fennel
I remember as a kid at grandma and grandpa Sigonas’ for the holidays, there would a plate with raw fennel to munch on after your meal–a...
In the Store with Sigona’s Featuring: Fresh Fennel
Fennel, a Mediterranean Staple Diane Rezendes, food writer Whenever I walk the shoreline by the Port of Redwood City and the Marine Science Institute, I...
