Wine Pick of the Week: Rutherford Vintners Cabernet Sauvignon
Rutherford Vintners 2013, Napa Valley Cabernet $15.99/ bottle Reg. $17.99 (price good from Nov. 2-8, 2016) This is an excellent cabernet featuring flavors of plum, cedar,...
Tagged: “In the kitchen with Sigona’s”
Robbie Sigona’s Produce Tips: Pomegranates
Robbie Sigona’s Produce Tips: Pomegranates Choose pomegranates that are… Red in color Heavy for their size Nice and healthy looking with a shine to...
Pomegranates: The Fruit of Legend and Lore
Pomegranates: The Fruit of Legend and Lore By Robbie Sigona Pomegranates are another fruit that come into season as fall settles in around the Bay...
In the Kitchen with Sigona’s Featuring: Swiss Chard
White Turkey Chili with Swiss Chard and Poblano Peppers This hearty chili will warm your bones on a brisk fall evening. It’s also a nice...
In the Kitchen with Sigona’s Featuring: Light Summer Recipes
Chopped Caprese Salad with Arugula Caprese is common in summer, and while we love a traditional caprese with basil, we thought we’d mix it up...
Robbie’s Produce Tips: Local Corn
Select corn that has a nice, green and fresh husk and tassel; older corn will have a dry-yellowish husk with a darker tassel. Choose corn...
John’s Pick of the Week: California Grown Jumbo, Raw Pistachio Meats
California Whole Raw (Jumbo Size) Pistachio Meats On Sale: $4.99 6 oz Reg. $7.99 6 oz (valid April 6-12, 2016) From Terra Bella, California, our...
In the Kitchen with Sigona’s Featuring: Local Asparagus
Asparagus is incredibly versatile. Coat it in panko and eat them as “fries”, par boil and serve them French-style as asparagus mimosa, add them to...
In the Store with Sigona’s Featuring: Local Asparagus
Quick as… Asparagus? Diane Rezendes, food writer When we think of spring vegetables, we think of asparagus – especially on the grill, where quick high...
In the Kitchen with Sigona’s Featuring: Celery
Refreshing Salty Dog Cocktail with a Organic Celery-Cucumber Infusion A traditional salty dog is simply grapefruit juice with vodka, on the rocks, but we’ve eased...
