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Tagged: vegetarian

Recipes / Sigona's Olive Oil & Balsamics

September 25, 2024

Caprese Stuffed Portobello Mushrooms Drizzled with Blackberry-Ginger Balsamic

Serve this as a appetizer or even a main course, accompanied by a leafy green salad. See more: Recipe Roundup: Sigona’s Blackberry-Ginger Balsamic Balsamic Marinated...

Main Dish / Recipes / Sigona's Olive Oil & Balsamics

May 29, 2024

Balsamic Marinated Portobello Mushroom Burgers with Sun Dried Tomatoes and Crumbled Smokey Blue

Marinating the portobellos in a combination of Sigona’s organic balsamic, or our 12-year aged balsamic, and our Milanese Gremolata infused olive oil adds layers of...

Rice Noodle Salad with Red Argentine Shrimp (or Tofu) and a Honey Ginger & Basil Vinaigrette

Main Dish / Recipes / seafood / Sigona's Olive Oil & Balsamics

February 23, 2024

Rice Noodle Salad with Red Argentine Shrimp (or Tofu) and a Honey Ginger & Basil Vinaigrette

This salad is simply bursting with flavors and color. If you want to go the vegetarian route, use tofu and up the measurements of the...

Locally grown pomegranates come into season in Northern California in the fall and hit their peak around early to mid November. Robbie Sigona, lead produce buyer and market director for Sigona's Farmers Market in Redwood City and Palo Alto, Calif., shares info about the Wonderful variety pomegranate and what to look for so you pick out the very best. Plus, he gives a few tips for how to open and deseed a pomegranate! #pomegranate #fruit #fallfruit #fallfood #inseason #farmersmarket #sfbayarea #sfpeninsula #Foodie #pom #arils #salad #fallsalad #recipe #howto #producetips #greengrocer #specialtyproduce