In the Kitchen with Sigona’s featuring Asparagus
In the Kitchen with Sigona’s featuring Asparagus My one caution about asparagus is not to overcook it, and that’s a pretty universal sentiment. Even going...
Tagged: entree
Well Now, That’s a Pickle
Well Now, That’s a Pickle You’ve never had a pickle like this before! Locally made Sonoma Brinery pickles are fresh, raw and free this week...
Bonus Recipes Featuring Barber’s 1833 Vintage Reserve Cheddar
Bonus Recipes Featuring Barber’s 1833 Vintage Reserve Cheddar Absolutely one of the best white cheddars we have in our store, the Barber’s 1833 Vintage Reserve...
In the Kitchen with Sigona’s featuring Spectacular Cheeses
In the Kitchen with Sigona’s featuring Spectacular Cheeses We have some incredible cheeses on sale this week at Sigona’s…savings this extreme don’t come around too...
In the Kitchen with Sigona’s featuring Cherimoya
Most cherimoya enthusiasts have a favorite way of eating cherimoya, whether it be out of hand, in a fruit salsa, or frozen and added into...
And the winner is…
And the winner of the giant panettone is… Virginia Wilson Virginia snapped and shared pictures of her grandson, Ramsey, as they prepared a delicious dish...
Recipe: Roasted Kabocha Squash Soup With Chantilly Cream & Candied Pecans
Recipe: Roasted Kabocha Squash Soup With Chantilly Cream & Candied Pecans Recipe & photos courtesy of our friend Luisa Ormonde of Luisa’s Catering in San...
Recipe: Local Lacinato Kale, Winter Squash and Cannellini Soup
Recipe: Local Lacinato Kale, Winter Squash and Cannellini Soup The Frantoio Leccino olive oil blend from Chile goes well with this soup, adding another layer...
In the Kitchen with Sigona’s featuring Pears
In the Kitchen with Sigona’s featuring Pears Pears are for more than just eating out of hand or adding to your morning cereal. Try these...
In the Kitchen with Sigona’s featuring Pumpkins & Winter Squash
In the Kitchen with Sigona’s featuring Pumpkins & Winter Squash Pumpkin Puree Pureed pumpkin is great for breads, ice cream, soups, pies and many...
