Wine Pick of the Week:
Bell Wine Cellars “Big Guy” Red Wine $14.99/Bottle Reg. $19.99 (Price valid: Oct. 7-13, 2015) This is a wonderful blend of Bordeaux varietals including: Cabernet Sauvignon,...
Tagged: palo alto
Butternut Squash Ravioli with Browned Sage Butter & Toasted Walnuts
Butternut Squash Ravioli with Browned Sage Butter & Toasted Walnuts The mingling of flavors and scents from the sage, browned butter and ravioli are a...
In the Kitchen with Sigona’s Featuring: Local Heirloom Apples
Gala Apple and Spinach Salad with a Warm Bacon-Maple Vinaigrette The mingling flavors of bacon and our maple balsamic is fantastic, and our Herbes de...
Vanilla Bean Gelato Topped with Fresh Press Olive Oil and Ancient Sea Salt
Vanilla Bean Gelato Topped with Fresh Press Olive Oil and Ancient Sea Salt This combination of flavors and textures is shockingly delicious. Really! The addition...
In the Store with Sigona’s Featuring: Local Cantaloupe
Keeping cool in the heat with sweet, juicy melons The heat wave we’re experiencing around here in the Bay area is expected to continue for...
In the Kitchen with Sigona’s Featuring: Local, Organic Padrón Peppers
Blistered Peppers Sprinkled with Ancient Sea Salt I had this simple appetizer at a dinner party a few weeks ago, and have made it several...
Wine Pick of the Week: Glorioso Crianza
Glorioso Crianza, 2011 $13.99/ bottle Reg. $17.99 (Price valid: Aug. 26-Sept. 1, 2015) Made from the finest Tempranillo grapes and aged for 12 months in...
Products for Healthy Living: Salt of the earth. And the sea.
Salt of the earth. And the sea. Diane Rezendes, food writer We are pleased to announce the arrival of three new finishing salts, thanks to...
Robbie’s Produce Tips: Locally Grown Organic Padrón Peppers
Padrón peppers are a new item at Sigona’s that we’re excited about. They make a fantastic appetizer. Check out “In the Kitchen with Sigona’s” recipes....
Dark Chocolate Coconut Haystacks
Here’s an easy recipe that will impress your guests. It takes about 5-10 minutes of prep time. They will love it, but it’s up to...
