In the Kitchen with Sigona’s featuring Artichokes

If you’re encountering artichokes for the first time, these jumbo gems may seem a bit intimidating, but don’t let the thorns fool you. Artichokes are great and absolutely fun to eat! You can steam them, stuff them and make them into soups.

The Basics

For easy eating, cut off the top of the artichoke leaves to remove the thorns.

Working with Artichokes

1. Wash under cold water
2. Remove lower, small and discolored leaves
3. Remove stems if attached
4. Cut off the top 1/4 of the artichoke and trim any thorns
5. Keep the trimmed artichokes in acidulated water (one tablespoon lemon juice per quart of water) until time to cook.
6. Cook as desired but not in aluminum or cast iron pots.
7. Eat the tender portion at the bottom of each leaf, the heart, and even the soft interior leaves. The fuzzy interior choke is inedible.

Simple Steamed Artichokes

Place trimmed and prepped artichokes on a rack an inch or two above boiling water seasoned with 1/2 teaspoon each of olive oil, lemon juice and peppercorns. Cover and steam 25-45 minutes, until tender and leaves pull apart easily.

Alternately, place artichokes in microwave safe bowl with 1/4 cup water and 1/2 teaspoon each of olive oil, lemon juice and peppercorns, cover with plastic wrap and microwave on high 6-7 minutes. Let stand covered for 5 minutes more.

Grilled Artichokes

1. Prep artichokes by removing the smaller or discolored leaves. Remove the stems, cut of 1/4 of the top of the artichoke and, using scissors, trim the thorns from each leaf.
   

   Artichokes on the grill at Pezzini Farms in Castroville.

2. Steam or boil artichokes for 15-25 minutes or until tender and leaves pull off easily.
3. Slice cooked artichokes in half lengthwise and use a spoon or melon baller to remove the fuzzy choke and first few inner layers in the center.
4. Brush each half with olive oil and season with salt and pepper.
5. Place artichokes, with cut side down first, on a hot grill for 5-7 minutes. Turn and grill an additional 5-7 minutes more. Look for nice grill marks on both sides.
6. Serve with lemon wedges and your dip of choice (butter, aioli or marinara)

 

When I dip, you dip, we dip!

Here are a couple artichoke dips we know you’ll love.

Low-Cal Dill Dip

From the California Artichoke Advisory Board

Ingredients:

• 1 cup plain yogurt
• 1/4 cup reduced calorie mayo
• 2 TBL green onion, minced
• 3 TBL capers, drained and chopped
• 3/4 tsp dried dill

Directions: Stir all ingredients together. Refrigerate until ready to serve.

The Best Dip: Good Ol’ Butter

Most ‘choke fans love to simply tip a steamed artichoke leaf in butter, and we agree with the California Artichoke Advisory Board on this one…adding a little something to the butter makes it even better!

To your butter, try mixing a little garlic powder, lemon juice, parsley or powdered Ranch dressing mix into melted butter!

Sigona’s Marinara

John Sigona says, “I love dipping artichokes in Sigona’s Old World Marinara – been doing it for years – delicious! Plus, our marinara as a dip with artichokes has less calories than mayo or aioli so it’s a healthier alternative.”

Garlic-Chive Aioli

• 1/4 cup plain yogurt
• 1/2 cup light mayonnaise
• 1 TBL diced fresh chives
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• A pinch of white pepper (or more, to taste)
• A pinch of cayenne powder (or more, to taste)
• Juice of 1/2 lemon

Directions: Mix all the ingredients for the aioli in a small bowl. Cover and refrigerate for at least an hour before serving.

Lemon-Thyme Aioli

Courtesy of Luisa Ormonde of Luisa’s Catering.

• 1/2 cup good quality mayonnaise
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 teaspoon lemon zest
• 1 teaspoon fresh thyme leaves
• Kosher salt
• Pinch sugar

Directions: Mix all the ingredients for the aioli in a small bowl. Cover and refrigerate for at least an hour before serving.

 

Pan Fried Baby Artichokes with Mint and Lemon

Recipe and photo courtesy of Turntable Kitchen. Follow the link below for cooking instructions.

• 

  Pan Fried Baby Artichokes with Mint and Lemon. Recipe and photo courtesy of Turntable Kitchen.

  1 dozen baby artichokes, trimmed and sliced in half, length-wise (see these tips for trimming baby artichokes in Saveur Magazine)

• zest from 1/2 Meyer lemon
• 3-4 anchovy fillets
• salt & freshly ground pepper, to taste
• 1 tablespoon of finely chopped mint, plus more for garnish
• olive oil
• juice from 1/2 lemon

Directions: find the directions on the Turntable Kitchen website.

Grandma Pauline’s Traditional Sicilian Stuffed Artichokes

This artichoke recipe evokes vivid memories of my childhood when our extended family would visit my grandmother Pauline, my mom’s mom, and gather around the table set with a huge platter of these stuffed artichokes. Everyone would sit together and reach in to pluck off a leaf – it really brought the family together. Artichokes take a while longer to cook when prepared this way, but each petal bursts with layers of flavor so it’s worth it! Stuffs four large artichokes. – John Sigona, Jr.

Ingredients:

• 4 large artichokes (slice off the top 1 inch of the entire artichoke, use scissors to cut the tips off of each leaf and then slice off the stem/bottom so it sits up straight)
• 1-1/2 cups breadcrumbs
• 3/4 cup Sigona’s fresh press extra virgin olive oil (we recommend our Spanish Arbequina)
• 2 cloves garlic, minced
• 1/2 of one onion, diced
• 1.5 oz. anchovies, cut into pieces
• 1/2 c. grated Parmesan cheese
• Salt & pepper to taste
• 1 lemon

Directions:  In a medium sauté pan, heat the olive oil over medium heat. Add garlic, onions and work for 1-2 minutes, being careful not to burn the garlic. Stir in the anchovies and melt into the oil. Cook for about 2 minutes.

Add in the breadcrumbs and reduce heat to low. Season with salt and pepper. Stir to bring the mix together. Turn off the burner and then stir in Parmesan. Set mixture aside.

Fit a large pot with a steamer basket and fill with about an inch of water and the juice of 1 lemon. Cover and bring the water to a low boil so it creates steam.

To stuff the artichokes, start at the crown and peel back a petal to make a little pocket. Fill the pocket with a small spoonful of the breadcrumb mix – remember you have 4 artichokes to stuff so measure spoonfuls accordingly. Move to the next petal; repeat until the entire artichoke is stuffed.

Set stuffed artichokes upright on steamer basket and steam until a leaf pulls out easily. Begin checking at about 35 minutes. When done, place on serving dish alongside an empty bowl to dump used leaves.

Artichoke Frittata

Frittatas are simple dishes that take just minutes to prepare and are great for breakfast, brunch, lunch or dinner. They’re different from a quiche in that they do not have a crust. Using egg whites makes for a healthier option, and you can add in as many veggies as you like. For this one, we’re just using artichokes, but if you’re looking to add something, we suggest mushrooms. Serves 4. – Carmelo Sigona

Ingredients:

• 3 large artichokes
• 2 TBL Sigona’s Fresh Press extra virgin olive oil
• 1 small shallot, diced
• 2 cloves garlic, minced
• 8 eggs, such as our pastured eggs from Wattle & Comb (you can do 4 whole eggs and 4 egg whites, if desired), lightly beaten with a splash of milk
• Salt and pepper, to taste
• 1/4 cup Barber’s 1833 Vintage Reserve Cheddar

Directions: Par (or trim) down the artichokes to the cups – this means peel off all the leaves and cut out the fuzzy choke so all you’re left with is the heart.

Cook the heart of the artichokes in boiling water for about 10-15 minutes. Remove and cool. Then chop into smaller 1-2 inch pieces.

Season and sauté the shallots in olive oil for a couple minutes. Add the garlic and diced artichokes. Stir constantly for several minutes to let all the flavors come together.

Remove from heat and incorporate the eggs. Season with salt and pepper. Working quickly, pour egg and artichoke mix into a lightly greased pie or frittata dish. Sprinkle the cheese on top and bake at 325F for about 30 minutes.

Serve warm or at room temp.

Grilled Baby Artichokes with Lemon-Thyme Aioli

This recipe, submitted by our friend Luisa Ormonde of Luisa’s Catering in San Carlos, is simply mouthwatering. The presentation is pretty snazzy, too! Original post here. Serves 4.

For the artichokes:

• 

  Grilled Baby Artichokes with Lemon-Thyme Aioli. Recipe and photo courtesy of Luisa Ormonde of Luisa’s Catering.

  1 lemon, halved

• 12 fresh baby artichokes
• 1/2 cup (Sigona’s Fresh Press) extra virgin olive oil
• 1 large garlic clove, crushed and minced
• kosher salt and freshly cracked black pepper

For the aioli:

• 1/2 cup good quality mayonnaise
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 teaspoon lemon zest
• 1 teaspoon fresh thyme leaves
• Kosher salt
• Pinch sugar

Directions: Mix all the ingredients for the aioli in a small bowl. Cover and refrigerate for at least an hour.

Squeeze juice from lemon into bowl of cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.

Steam the artichokes until crisp-tender, about 6 minutes. Drain; pat dry.

Prepare barbecue (medium heat). Mix oil and garlic in small bowl. Skewer artichokes and brush artichokes with some of garlic oil. Season with salt and pepper.

Grill until tender and charred in spots, about 5 minutes per side. Transfer artichokes to platter.

Serve artichokes warm or at room temperature, offering lemon thyme aioli alongside.

Carmelo’s Creamy Fettuccine with Garlic & Artichokes

This is a recipe I throw together often during artichoke season. The earthy, nutty flavor of the artichokes adds a hearty characteristic to this creamy, lemony comfort dish. – Carmelo Sigona

Ingredients:

• 1 package fresh Saporito Fine Pasta (found at Sigona’s)
• 2 large artichokes
• 1/4 cup Sigona’s Fresh Press extra virgin olive oil
• 4-6 cloves garlic, rough chopped
• 1/2 cup dry white wine
• 2 TBL heavy cream
• 2 TBL butter
• 2 tsp lemon zest (from about 1 small lemon)
• 1/4 cup grated parmigiano reggiano cheese
• Salt and pepper, to taste

Directions: Par (or trim) down the artichokes to the cups – this means peel off all the leaves and cut out the fuzzy choke so all you’re left with is the heart.

Cook the heart and stems of the artichokes in boiling water for about 10-15 minutes. Remove and cool. Then rough chop into pieces.

In the meantime, boil the pasta according to package directions. Time the pasta so that it’s cooked to al dente and is ready to go from being drained into the artichoke mix (see direction below).

In a large sauté pan, heat the olive oil and chopped garlic cloves over medium heat, stirring as to not burn the garlic. Add the wine and reduce by half.  Add the chopped artichoke hearts and cook for 1 minute. Stir in the cream and butter. Cook for 1 minute or until butter is melted.

Stir in cooked and drained pasta and then turn off the heat. Gently mix in lemon zest and the parmigiano reggiano cheese. Serve warm.

Grilled Artichokes, Roasted Striped Beets with Rainbow Radishes

Try any variety of beet with this recipe, the striped Chioggia beet makes for a fancy presentation! Recipe and photo courtesy of food blogger Mary Platis of California Greek Girl. Serves 4.

Grilled Artichokes, Roasted Striped Beets with Rainbow Radishes. Recipe and photo courtesy of food blogger Mary of California Greek Girl.

Ingredients:

• 4 beets, roasted
• 4 small artichokes, cooked and cleaned
• 2-3 radishes, cut in half (look for colorful “Easter Egg” radishes. Regular red radishes work too)
• 2 TBL (Sigona’s Fresh Press) olive oil
• 1 tsp (Sigona’s traditional) balsamic
• 2-3 leaves of  parsley, finely chopped
• wooden kabob skewers (soak in water for at least 10 minutes before skewering food and placing on bbq)

Directions: Wrap the unpeeled beets in foil and roast in a 350 degree oven for 30-40 minutes until soft. Peel while still warm, and slice into quarters. Set aside.

Place artichokes in a pot of boiling water, and cook for 35-45 minutes until knife can be pierced easily in the stem.

Peel away all the leaves, remove the center, being careful not to break the artichoke. Trim all around any rough outer leaves. Cut in half and set aside.

Wash and cut radishes in half.

Skewer the cooked beets, radish, and cooked artichoke. Lightly oil the BBQ and cook the skewers for 2-3 minutes on each side.

Sprinkle with fresh parsley, olive oil, salt and pepper.

Drizzle with balsamic vinegar. Serve warm.

 

A Pair for the Palate: Savory Goat Cheese with Fig or Pear

Spread a little stuffed goat cheese and top with a slice of fresh fig or pear for an additional pop of flavor.

Figs and goat cheese. Figs stuffed with goat cheese and drizzled with honey, for good measure. How about a pear and goat cheese topped green salad? Goat cheese and any fruit for that matter. Can it get any better?

If you love that savory tang of goat cheese paired with the mellow sweetness of fresh or dried fruit, then you’re in for a treat!

Next week, May 23-29, we’re offering a free 4 oz. package of Coach Farm fresh goat cheese stuffed with either figs or pears with your coupon when you spend $30 or more!

Whether on its own, spread on a baguette or paired up with a glass of red or white wine, Coach Farm creamy, spreadable goat cheese with fig or pear is a simple yet luscious treat that’s even better when it’s free.

Make sure to get your free cheese next week then try these goat cheese recipes:

Strawberry Salad with Walnuts & Coach Farm Goat Cheese with Fig

Recipe adapted from Coach Farm. Serves 4.

Fig Balsamic vinaigrette:

• 2 TBL Sigona’s Fresh Press Spanish Hojiblanca olive oil
• 1 TBL Sigona’s fig balsamic
• 1 tsp finely minced shallot
• salt to taste

Stuffed goat cheese is delicious when crumbled and sprinkled on a green salad with fresh fruit and nuts.

For salad:

• 6 cups mesclun or wild arugula (also known as rocket arugula)
• 1 cup strawberries, hulled and thinly sliced
• 1/4 cup chopped walnuts, toasted
• 3 ounces Coach Farm goat cheese with fig, crumbled
• Freshly ground pepper, to taste

Directions:

1. Whisk all the vinaigrette ingredients together and set aside.
2. Arrange greens on plates. Top with berries, drizzle with dressing and top with walnuts and crumbled goat cheese. Season with freshly ground pepper.

Coach Farm Goat Cheese Pizza with Pear and Arugula

Recipe adapted from Coach Farm. Serves 2-4.

Ingredients:

• 1x 12″ Pizza Shell (store bought or make your own)
• 4 oz. Coach Farm goat cheese with pear, thinly sliced
• Ripe pears cut in 8 wedges, marinated and grilled
• Sigona’s Fresh Press Spanish Hojiblanca olive oil
• 1 cup Baby Arugula
• 3 TBL Sigona’s traditional balsamic

Directions:

Lay cheese out on a partially baked pizza shell. Top will pear wedges and drizzle with olive oil.

Bake in a hot oven until the crust is fully cooked and the cheese is melted.

Meanwhile, in a small sauté pan or pot, reduce the balsamic over medium-high heat until thicker and syrup-like. Remove from heat, cool at least 5 minutes then toss with the arugula.

Top baked pizza with the arugula and balsamic mixture. Slice and serve.

Mother’s Day Breakfast Treat: Strawberry & Cream Cheese Stuffed French Toast

Strawberry & Cream Cheese Stuffed French Toast

Recipe courtesy of Luisa Ormonde of Luisa’s Catering. Luisa says, “I made this for our friends that came over our house for brunch. I thought with Mother’s Day coming up, this would be a great recipe to share…it’s great for treating mom to a breakfast in bed! I make my own brioche (see recipe here: Simple Brioche Loaf) but you could certainly purchase one already made”. Time: 20 mins. Serves 4.

For the filling:

• 12 (or so) fresh organic strawberries, sliced in half
• 1 small jar of quality strawberry preserves/jam (Luisa used Sigona’s strawberry preserves)
• 8 oz. cream cheese (very cold), sliced into 12 slices

For the toast:

• 8 thick slices brioche bread
• 4 large eggs (Luisa used Wattle & Comb pastured eggs, found only at Sigona’s!)
• 1/2 cup organic cream
• 1/4 tsp. ground cinnamon
• pinch of pink Himalayan salt

Fresh strawberry coulis:

• 1 small package organic strawberries
• fine sugar to taste
• fresh lemon juice, to taste

What else:

• unsalted butter, for buttering pan/griddle
• powdered sugar, for garnish
• fresh mint sprigs, for garnish

To make strawberry coulis: Blend strawberries, sugar and lemon juice with a hand blender of regular blender Strain into a bowl. Pour into a plastic squeeze bottle (if you got one) and chill until ready to use.

For the French toast: Lay out all 8 slices of bread. On 4 of the slices, place 3 slices of cream cheese slices, some strawberry jam and top with 3 strawberry halves. Top those with the other 4 plain slices of bread (just like you are making a sandwich!).

In a shallow baking dish or pie plate, whisk together the eggs, cream, cinnamon and salt. One at a time, place the “sandwich” in the egg mixture, soaking about 20-30 seconds per side. Remove the bread and allow the excess custard to drip off. Transfer to a plate and repeat with the remaining “sandwiches.”

Add about a 1 tablespoon of butter to the heated skillet/griddle and coat. Add the filled slices of toast to the skillet/griddle in a single layer. Cook until light golden brown and crisp, about 1-2 minutes per side, adding more butter to the skillet/griddle as needed.

To serve: Cut each “sandwich” in half. Squirt/spoon strawberry coulis on serving platter or individual plates. Transfer French toasts to serving platter/plates, dust with powdered sugar and garnish with fresh mint sprigs.

In the Kitchen with Sigona’s featuring Broccolette

Aww, the luxury of a quick, healthy vegetable. Broccolette is perfect for a weeknight side dish, plus, it’s all-edible so enjoy the whole thing from stem to top. If necessary, trim about 1/4-1/2 inch from the bottom if the end doesn’t have a fresh cut. Make sure to rinse and dry well before using.

Simple Garlic Sautéed Broccolette

I put the finishing touches on this dish as everyone was about to sit down to Easter dinner. Blanching the broccolette and putting it in an ice bath earlier in the day provides even more sanity for the cook come crunch time. Serves 2. – Carmelo Sigona

Ingredients:

• 1 bunch broccolette (ends trimmed 1/4-1/2 inch if needed)
• Sigona’s Fresh Press extra virgin olive oil
• A pinch or two of red pepper flakes
• Salt & pepper
• 1 clove garlic, sliced

Directions: Bring a large pot of salted water to a boil. Add the broccolette to blanch for 3 minutes.

Meanwhile, heat olive oil in a sauté pan over medium heat. Sprinkle in the red pepper flakes and the sliced garlic. Cook for a minute or two, stirring, being careful not to burn the garlic.

Drain the broccolette, pat dry** and add to the sauté pan. Turn heat to medium-high, season, and cook for a minute or two. Turn off heat and serve.

**Cook’s note: Broccolette can be prepared to this point and placed in an ice bath to stop the cooking process. Once cooled, drain and set aside or refrigerate, if waiting 30 minutes or more. Then, just before meal time, pop the cooled broccolette in the sauté pan and follow directions until reheated.

 

Roasted Salmon with Lemon, Garlic & Capers with a side of Parmesan & Lemon Roasted Broccolette

This is a delicious, summery dinner that is full of nutrition and flavor. Recipe and photos courtesy of food and beauty blogger Arantha of Gourmet Beauty. Serves 2. Serve with Parmesan Lemon Roasted Broccolette (recipe follows).

Roasted Salmon with Lemon, Garlic & Capers with Parmesan & Lemon Roasted Broccolette. Recipe courtesy of food and beauty blogger Arantha of Gourmet Beauty.

For the salmon:

• 2 (6 oz.)  salmon fillets or steaks (or 1 10-12 oz. filet)
• (Sigona’s Fresh Press) olive oil
• juice of 1/2 lemon
• 4-5 lemon slices
• 1/4 cup white wine
• 2 tsp. capers, divided
• 1 garlic clove, diced
• A mix of sea salt, pepper. lemon pepper, garlic salt

Directions:

• Preheat oven to 425.
• Line a baking pan with aluminum foil.  Place the fillets on the foil and brush with olive oil.
• Season with diced garlic, sea salt, pepper, lemon pepper and garlic salt. As much or as little you like.
• Sprinkle a teaspoon of capers on each fillet then top each piece with 2 lemon slices.
• Mix the lemon juice and white wine together. Evenly spoon the mixture over each piece of salmon.
• Optional 1: wrap each fillet in foil, sealing in all the juices.  It makes for very moist salmon.
• Option 2: Place the pan, uncovered, in the oven and bake for 10-15 minutes, or until done.
• Serve with a side of roasted broccolette, recipe below, and brown rice.

For the Parmesan & Lemon Roasted Broccolette

Recipe and photos courtesy of food and beauty blogger Arantha of Gourmet Beauty. Serves 2.

Ingredients:

• 1 – 1/2 bunch broccolette (about 6-8 oz.), rinsed and dried very well
• 1 TBL Sigona’s Fresh Press olive oil
• 1 garlic clove, minced
• juice from 1/2 lemon
• zest from 1/2 lemon
• red pepper flakes
• A mix of sea salt, pepper, lemon pepper, garlic salt
• grated parmigiano reggiano

Directions:

• Preheat oven to 425.
• Place broccolette in a large freezer bag. Add in the olive oil and garlic, and then add salt, pepper, lemon pepper, red pepper flakes and garlic salt to taste. Seal the bag then shake it well to evenly coat the broccolette.
• Remove from the bag and place broccolette on an unlined baking sheet.  Separate each piece so they aren’t touching. If overcrowded, they won’t roast as well.
• Roast for about 10 minutes, or until it pierces easily with a fork and some of the heads are turning a bit crispy and brown.
• Remove from the oven and sprinkle the parmigiano reggiano evenly over the broccolette.  Return to the oven for 1 minute to let the cheese melt.
• Remove from the oven and transfer to a serving dish. Pour lemon juice over the top, lightly toss to coat, then sprinkle with the lemon zest.

Broccolette with Asian Orange Dressing

The citrusy-Asian flavor of this dish pairs well with fish, pork or a grain-based meal. Top the finished dish with roasted, chopped cashews and orange segments. Adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider. Serves 4-6 as a side.

Ingredients:

• 3 TBL Sigona’s Fresh Press extra virgin olive oil, such Sigona’s Fresh Press Arbosanna from California (or substitute corn oil)
• 1 TBL Asian (dark) sesame oil
• 1 TBL Sigona’s 12-year-aged traditional balsamic
• 1 TBL Shoyu (Japanese soy sauce)
• 3/4 TBL grated orange zest
• 2 TBL fresh-squeezed orange juice
• 1/4 tsp. grated ginger, optional
• 2 small spring onions, chopped
• 1 lb. broccolette (about 2 bunches), rinsed and dried
• Optional: roasted, chopped cashews
• Optional: 4-6 orange segments

Directions: combine oils, balsamic, soy, zest, juice and ginger (if using) in a food processor and whirl to blend. Add the onion and blend until smooth. Continue processing until fairly pale and creamy, not just until pureed.

Set broccolette on a steamer rack over boiling water. Cover and steam until crunchy-tender, about 3-5 minutes.

Remove from steamer and arrange on a serving platter. Drizzle the dressing over the top and serve hot or warm. Top with roasted, chopped cashews and orange segments if desired.

Broccolette & Charred Lemon Flatbread Pizza with Roasted Garlic Spread

This pizza sounds perfect for a springtime lunch or appetizer. Recipe and photos courtesy of Sara and Hugh Forte of Sprouted Kitchen. Add or take away toppings as desired, as Sara says, “I am giving general amounts for the toppings, but pizza should most definitely be made to your preference, so I suggest winging it.” Serves 2 as entree, 4 as an appetizer.

Broccolette & Charred Lemon Flatbread Pizza with Roasted Garlic Spread. Recipe and photos courtesy of Sara and Hugh Forte of Sprouted Kitchen.

For the pizza:

• Fresh pizza dough for one pizza (Either make your own or use fresh, store-bought dough)
• 1 small bunch broccolette
• 1 small Meyer or regular lemon
• 2 TBL finely chopped shallot
• 6-8 oz. soft goat cheese
• 1/4 cup fresh grated parmigiano reggiano
• (Sigona’s Fresh Press) extra virgin olive oil, for drizzling
• Sea salt and pepper, for topping

Roasted garlic spread:

• 3 TBL (Sigona’s Fresh Press) extra virgin olive oil
• pinch of salt and pepper
• 1 head roasted garlic (directions below)

Directions: Prepare crust according to instructions. Preheat the oven to 500′.

Steam the broccolette for 1 1/2 minutes. Remove and rinse with cold water. Give it a rough chop and set aside.

Cut the lemon into slices as thin as possible with a serrated knife or mandolin. Remove any seeds.

To make the roasted garlic paste, put the olive oil, salt and pepper in a bowl. Squeeze the roasted garlic cloves out of the head into the oil and smush fiercely with a fork to create a paste. You can also use a food processor for smoother consistency.

Roll out your dough on a lightly floured surface. Sprinkle a bit of cornmeal or flour on a cookie sheet and transfer the dough to the cookie sheet. Evenly spread the garlic paste, add on the desired amount of broccolette, shallots, goat cheese, lemon slices and the grated parmigiano reggiano. Drizzle with olive oil, a sprinkle of salt and pepper and put it in the oven on the middle rack. Bake for 12-15 minutes until brown spots start to show on top. Remove, slice and enjoy warm. Top with more parmigiano reggiano if desired.

How to prepare roasted garlic: Peel away the outer layers of skin from an entire bulb of garlic, leaving the skins of the individual cloves intact. Cut off 1/4 inch of the top of the bulb.

Place the bulb in a cup of a muffin pan then drizzle with oil. Cover the pan with foil and bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Set aside until cool to the touch.

 

Orzo with Prosciutto, Broccolette, Zucchini and Peas

Recipe from Earthbound Farm, the company from which we get our broccolette. The salad is good at any temperature, making it fantastic fare for your first spring picnic. Serves 4-6.

Ingredients:

• 2 cups orzo
• 2 bunches broccolette, trimmed and cut into 1” pieces
• 2 TBL Sigona’s Fresh Press extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 small zucchini, cut in half lengthwise, then cut into 1/4” thick pieces (about 2 cups)
• 1 cup shelled fresh English peas
• 8 oz. diced prosciutto
• 2/3 cup chicken broth
• 1/3 cup thinly sliced fresh mint leaves
• Black pepper
• 1/2 cup grated parmigiano reggiano

Directions: Bring a large pot of well-salted water (at least 4 quarts) to a boil. Add the orzo and stir for 30 seconds. Cook for three minutes. Add the broccolette and cook, covered, until the broccolette is crisp-tender and the orzo is al dente (7-8 mins).

Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it just begins to soften, about 4 minutes. Add the zucchini and raise heat to medium-high. Cook, stirring, until the zucchini is just crisp-tender, about 3 mins. Add the peas, prosciutto and stock, and cook until the peas are crisp-tender, about 2-3 mins.

Drain pasta and broccolette, then add it to the skillet and cook, stirring constantly, until the mixture is very hot, about 2 mins. Add the mint and stir to combine. Season with salt and pepper.

Serve warm or at room temperature with grated parmigiano reggiano.

Sautéed Fava Beans with Herb Grilled King Salmon

It’s local King salmon season in our neck of the woods, with the season opening for all May 1. We’ll have fresh, wild, line-caught king salmon in our stores starting May 2, courtesy of our friend and local fisherman Dave Kubo. Look for King salmon steaks or fillets. A side of sautéed Fava beans goes wonderfully with grilled salmon.

Sautéed Fava Beans

We’re letting you call the shots with this recipe. Just eyeball what you think you may need for as many people as you plan to feed.

• As many fresh fava beans as you like (1 lb. in-shell fava beans serves about 1-2 people), shelled and prepared as follows
• Sigona’s Fresh Press Extra Virgin Olive Oil
• Garlic cloves, minced
• Salt and pepper
• *Cook’s Note: sauté a little shallot or red onion with the garlic for more flavor. You can also top the beans with a little lemon zest.

Directions: To prepare the beans, first prepare an ice bath in a medium bowl. Set aside. Bring a few cups of water to a boil and add shelled fava beans for 4-5 minutes. Drain and plunge boiled beans into the ice bath. Once cool to the touch, drain. To remove the outer skin from the bean, gently pinch the bean and slide out of the skin. Discard the skin.

Heat olive oil in a sauté pan over medium heat. Add the garlic and sauté for about 1 minute. Add the prepared beans and sauté for 5-8 minutes until soft, but not too soft. Season with salt and pepper, serve warm. See cook’s note for adding more flavor.

Herb Grilled King Salmon

• 3 TBL chopped fresh parsley
• 1 1/2 tsp. dill weed, minced
• Juice of 1 lemon
• 1 lemon, sliced in 4 rounds
• 4 wild king salmon steaks, 1 inch thick

Directions: Combine parsley, dill weed and lemon juice. Rub evenly on both sides of salmon. Grease 4 sheets of foil large enough to wrap fish. Place 1 lemon slice on top of each steak and wrap fish in foil. Cook in covered grill over medium high, direct heat 15 minutes or until fish flakes easily.

Serve with a generous spoonful of the sautéed fava beans on the side.

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 back to Rome, the Emperor Augustus is said to have dispatched orders “to be done in less time than it takes to cook asparagus.”

Grilled Asparagus

Try grilling asparagus to concentrate the taste and add an intense smoky flavor. It’s super simple.

What to do:

• Toss the asparagus with Sigona’s Fresh Press olive oil, salt and pepper.

• Grill or roast it in a 450º oven until tender and a little bit of charring scars the tips. Keep an eye on it – it’s pretty fast!

• Take it out and drizzle with more olive oil, if you like, or squeeze on a little fresh lemon juice.

• Optional: top grilled asparagus with creamy goat cheese for a restaurant-worthy side dish.

Quinoa Salad with Arugula, Asparagus and Avocado

Quinoa Salad with Arugula, Asparagus and Avocado. Recipe and photo courtesy of Amy Sherman of Cooking with Amy.

I love how this recipe uses the flavors of spring! It’s green color makes for a fresh side dish or filling lunch-size salad. Courtesy of San Fran-based food blogger Amy Sherman of Cooking with Amy. Makes 2-4 servings.

Ingredients:

• 1/2 cup uncooked quinoa, rinsed and drained (Look for it in our bulk section)
• 1 cup water
• 5 asparagus spears, shaved thin (use a vegetable peeler)
• 1 handful fresh baby arugula, roughly chopped
• 1 green onion, chopped
• 2 TBL lemon juice, fresh squeezed
• 2 TBL extra virgin olive oil
• 1/2 ripe avocado, peeled, pitted and diced
• 2 TBL fresh dill, chopped (optional)
• Salt and freshly ground pepper

Directions: In a medium saucepan combine quinoa and water. Bring to a boil; reduce heat. Simmer, covered, about 12- 15 minutes or until liquid is completely absorbed. Meanwhile, in a mixing bowl, make the dressing by whisking together lemon juice and oil. Add avocado, shaved asparagus, green onion and arugula to the dressing.

Transfer quinoa to a medium bowl and allow to cool. Add quinoa to dressing and arugula mixture; toss with fresh dill and season with salt and pepper to taste. Serve at room temperature.

Savory Grilled Chicken Breasts with Farro and Asparagus

This “full meal deal” recipe is fantastic for a spring dinner. Fresh asparagus, flavor-packed farro and a quick & easy savory grilled chicken breast is sure to impress any guest. Check out our how-to video for this dish then find the recipe below.

Farro

If making this entire meal, we suggest you start the farro first as it takes the longest to prepare. This recipe will yield about 9 or 10 half-cup servings and is satisfying as a leftover, served hot (as we are with this recipe) or cold as a great accompaniment to a salad.

Ingredients:

• 2 cups Farro (Umbrian Farro — look for the Bartolini label)
• 3 1/2 cups chicken stock (or broth)
• 1 1/2 TBL Sigona’s Fresh extra virgin olive oil
• 1/2 a yellow onion, diced
• 1/2 a large stalk celery, finely diced
• 1/2 a large carrot, peeled and finely diced
• 1 “Red” Fresno chili pepper, de-veined, seeded and very finely diced

Directions: In a large pot heat olive oil. Add diced onion, celery carrot and Fresno pepper and season with salt & pepper. Cook several minutes, working this mixture closely with a wooden spoon. Add the farro and work into the mixture for about a minute.

Next add chicken stock and bring to a boil.

Cover and reduce heat to a low simmer until tender (about 12-15 minutes). Liquid should all be absorbed and the farro should be loose and not stuck together. Serve and enjoy.

Savory Grilled Chicken Breasts

We recommend starting the chicken second so all the dishes finish at the same time.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced in half lengthwise
• 2 large sprigs Rosemary, stripped, chopped and pressed
• 1 TBL Sigona’s Fresh extra virgin olive oil
• Salt & pepper, to taste

Directions: Pre-heat stovetop grill to medium high temperature. Cut the two chicken breasts lengthwise as evenly as possible. Remove all the needle-like leaves from the rosemary sprigs.

Chop and press rosemary leaves with your knife to let the highly aromatic oils be released. This will add a great flavor to the chicken breasts.

Add olive oil, salt & pepper and rosemary to the chicken breasts and work into the meat with your hands.

Place the chicken breasts on hot grill for about 2 1/2- 3 minutes on each side. Remove and serve.

Asparagus

No one likes mushy asparagus so be sure not to overcook the spears. It’ll help if you prepare this last.

What you need:

• 1 1/2 lbs. fresh, local asparagus
• Large pot of boiling water

Directions: Cut off and discard about 1 1/2 inches of the bottom of the asparagus. Just before you’re ready to sit down for dinner, place asparagus in a pot of rapidly boiling water for about 2 minutes. Remove and serve immediately.

Cook’s note: The asparagus will continue to cook once it is out of the pot. This is why I serve immediately. If I plan to use it later, I’ll place it in an ice bath to instantly stop the cooking. I like to eat asparagus firm to be able to taste the sweet, fresh flavor of fresh local asparagus.

 

Asparagus for Any Dish

Once you have prepared asparagus on hand, you can use it in a number of ways. Plus, it’ll keep in the fridge for 4-5 days, so prepare a bunch or two at the beginning of the week so you’re able to grab & go.

What to do:

• Boil asparagus for a couple of minutes then immediately submerge into an ice bath. This stops the cooking immediately, leaves the nutrients in, keeps the beautiful green color in the asparagus and helps prevent overcooking to the mushy state…nobody like mushy asparagus!

Asparagus prepared this way can be used in salads, future meals, healthy snacks and for the meal at hand. Here are a couple simple ways to prepare cooked asparagus for any dish.

Fresh Asparagus Salad with a Sweet Balsamic Reduction

Asparagus goes well with the flavors of Dijon mustard. If you look up vinaigrette for anything with asparagus, you can bet Dijon will be a star ingredients. Asparagus and balsamic also play well together so this is guaranteed to be a crowd pleaser.

Ingredients:

• 1 lb asparagus
• 2-3 TBL Sigona’s traditional balsamic, 12-year-aged
• 1/2 TBL Dijon mustard
• 1 small clove garlic, minced
• 1 fresh basil leaf, julienned
• 2 TBL Sigona’s Fresh Press extra virgin olive oil (we suggest our California Arbequina)
• Salt & pepper, to taste
• 1/4 cup sliced almonds, toasted (bake in a single layer at 350F for 3-5 minutes or until lightly browned)

Directions: Boil asparagus for a couple of minutes then immediately submerge into an ice bath. Once cool, remove asparagus and dry with a paper towel. Then cut into thirds, diagonally, and place on a serving platter.

While the asparagus cools, pour balsamic into a small sauté pan over medium-low heat and cook to reduce by half. This can happen quickly, so keep an eye on it. Once reduced, pour it into a small mixing bowl.

To the balsamic add Dijon, basil and garlic. Season with salt and pepper. Then, while whisking, add the olive oil to emulsify the mixture.

Drizzle the balsamic mixture over the asparagus, toss to coat, and then sprinkle with the toasted almonds.

Pasta with Asparagus, Pancetta and Pine Nuts

Pasta with asparagus, pancetta and pinenuts. Photo and recipe (adapted) from Cooking Light.

It’s asparagus season and we also have in some fantastic new olive oils that make a nice match. Recipe adapted from Cooking Light.

Ingredients:

• 8 oz. uncooked or fresh pasta (such as cavatappi or another spiral shape)
• 1 lb. fresh asparagus, cut into 1 ½ inch pieces
• 1-2 garlic cloves, minced
• 3 TBL pine nuts (toast them for more flavor, see back)
• 2 oz. pancetta, diced
• Juice of 1 lemon (save the peel and grate a bit on top of the finished dish)
• 2 tsp. Sigona’s Fresh Press extra virgin olive oil
• Salt & pepper to taste
• A pinch of red pepper flakes (optional)
• Grated Parmigiano-Reggiano cheese (about 3 TBL)

Directions:

1. Preheat oven to 400°.
2. Cook pasta according to package directions, add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
3. Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
4. Increase oven temperature to 475°.
5. Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, cheese and lemon zest.

 

Baked Asparagus

This is a quick and easy recipe you can use with asparagus this week. Be sure to check the coupon in the e-newsletter to see how you can get your ingredients for free!

What to do:

• Rub the asparagus with Sigona’s Fresh Press extra virgin olive oil. Sprinkle with salt and pepper.

• Place on a baking sheet and bake at 350◦ for 7-8 minutes. At the last minute, sprinkle a little parmesan over it. Remove it from the oven, and to finish it, drizzle a little balsamic over it.

• Serve warm.

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 Cheddar is aged at least 24 months before its made available, making it deliciously creamy with both savory and sweet notes. The Barber family have been in the cheese-making business at Maryland Farm in Somerset, England, since 1833. Get a FREE WEDGE April 4-10, 2012 with your coupon.

Butter Lettuce, Cherimoya, Coppa & Barber’s Cheddar Salad with a Summery Vinaigrette

The delicate flavors of butter lettuce and cherimoya are balanced here with flavorful Choppa and the Barber’s 1833 Vintage Reserve Cheddar. Topped with a lovely olive oil and peach balsamic vinaigrette, this makes a great side or brunch salad. Enjoy!

Salad:

• Heart of butter leaf lettuce
• 1 small-medium cherimoya, *peeled, cubed and seeded (it’s easier to remove the seeds after it’s cut)
• 3 slices (about 1.5 oz.) Coppa (an air dried, very thinly sliced pork) or substitute Braesaola, diced
• A bit of Barber’s 1833 Vintage Cheddar, shaved or crumbled (about 1 oz. per serving; more or less as desired) get it FREE!
• Fresh chives, minced

*Cook’s note: Scoop out the flesh of a halved cherimoya as you would a halved avocado. Use a large spoon and scoop along the line where the peel meets the fruit. Then dice the two removed fruit halves into cubes and remove the seeds.

Vinaigrette:

Mix together in a small bowl a 2:1 ratio of the following:

• Sigona’s Fresh Press Hojiblanca olive oil from Spain (our April olive oil of the month)
• Sigona’s Summertime Peach Balsamic

Directions: Slice or tear the butter lettuce into bite-sized pieces and place in a large bowl. Drizzle about 3/4ths of the vinaigrette over the top and toss to mix well.

Split the lettuce among two plates then layer on the cherimoya cubes (seeds removed), Coppa and cheddar. Top the plates with a final drizzle of the remaining vinaigrette and top with minced chives.

Artichoke Frittata

Frittatas are simple dishes that take just minutes to prepare and are great for breakfast, brunch, lunch or dinner. They’re different from a quiche in that they do not have a crust. Using egg whites makes for a healthier option, and you can add in as many veggies as you like. For this one, we’re just using artichokes, but if you’re looking to add something, we suggest mushrooms. Serves 4. – Carmelo Sigona

Ingredients:

• 3 large artichokes
• 2 TBL Sigona’s Fresh Press extra virgin olive oil
• 1 small shallot, diced
• 2 cloves garlic, minced
• 8 eggs, such as our pastured eggs from Wattle & Comb (you can do 4 whole eggs and 4 egg whites, if desired), lightly beaten with a splash of milk
• Salt and pepper, to taste
• 1/4 cup Barber’s 1833 Vintage Reserve Cheddar (get it FREE!)

Directions: Par (or trim) down the artichokes to the cups – this means peel off all the leaves and cut out the fuzzy choke so all you’re left with is the heart.

Cook the heart of the artichokes in boiling water for about 10-15 minutes. Remove and cool. Then chop into smaller 1-2 inch pieces.

Season and sauté the shallots in olive oil for a couple minutes. Add the garlic and diced artichokes. Stir constantly for several minutes to let all the flavors come together.

Remove from heat and incorporate the eggs. Season with salt and pepper. Working quickly, pour egg and artichoke mix into a lightly greased pie or frittata dish. Sprinkle the cheese on top and bake at 325F for about 30 minutes.

Serve warm or at room temp.

Rachael Ray’s Turkey Burgers with Cheddar, Poached Pears and Pepper Relish

Don’t make us twist your arm; the poached pear on this burger, topped with melted cheese, will keep you coming back for more. Try it with either our Sweet Red Pepper Relish or jalapeno jelly and you won’t regret it! Serves 6. For a picture of the finished burger, visit Rachael Ray’s official website.

Ingredients:

• 2 lbs. ground turkey breast
• 4 green onions, white parts only, finely chopped
• 2 TBL Dijon mustard
• Grated peel and juice of 1 lemon
• 1 TBL fresh thyme, chopped (fresh makes a difference)
• Salt and pepper
• 1 large Bartlett pear, firm but ripe, cut lengthwise into six 1/4-inch thick slices
• 1/2 cup dry white wine
• 1 TBL Sigona’s Fresh Press extra virgin olive oil
• 2 cups shredded white cheddar, such as Barber’s 1833 Vintage Reserve Cheddar (get it FREE!)
• Sigona’s Red Pepper Relish OR jalapeño jelly (at least 6 TBL)
• 6 extra-large English muffins, split and toasted (Sourdough is nice)

Directions: In a medium-sized bowl, combine the turkey, green onions, mustard, lemon peel and thyme; season with salt and pepper. Shape into six 3/4 inch-thick patties.

In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.

In a large nonstick skillet, heat the extra virgin olive oil, one turn of the pan, over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, 2 minutes.

Spread 1 tablespoon pepper relish/jelly on each English muffin bottom; top with a patty and an English muffin top.

In the Kitchen with Sigona’s for Passover and Easter

When it comes to food, this time of year is one of the most meaningful and festive as the next week marks one of the most widely observed times of the religious year for Christian and Jewish families. Our Sigona family knows more about the Easter foods and traditions, but two things are common to both feasts:  food and family.

Easter recipes from Sigona’s Family & Friends

Grandma Pauline’s Traditional Sicilian Stuffed Artichokes

John Sigona, Jr.

Family recipe from John Sigona, Jr., co-owner

This artichoke recipe evokes vivid memories of my childhood when our extended family would visit my grandmother Pauline, my mom’s mom, and gather around the table set with a huge platter of these stuffed artichokes. Everyone would sit together and reach in to pluck off a leaf – it really brought the family together. Artichokes take a while longer to cook when prepared this way, but each petal bursts with layers of flavor so it’s worth it! Stuffs four large artichokes. – John Sigona, Jr.

Ingredients:

• 4 large artichokes (slice off the top 1 inch of the entire artichoke, use scissors to cut the tips off of each leaf and then slice off the stem/bottom so it sits up straight)
• 1-1/2 cups breadcrumbs
• 3/4 cup Sigona’s fresh press extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 of one onion, diced
• 1.5 oz. anchovies, cut into pieces
• 1/2 c. grated Parmesan cheese
• Salt & pepper to taste
• 1 lemon

Directions:  In a medium sauté pan, heat the olive oil over medium heat. Add garlic, onions and work for 1-2 minutes, being careful not to burn the garlic. Stir in the anchovies and melt into the oil. Cook for about 2 minutes.

Add in the breadcrumbs and reduce heat to low. Season with salt and pepper. Stir to bring the mix together. Turn off the burner and then stir in Parmesan. Set mixture aside.

Fit a large pot with a steamer basket and fill with about an inch of water and the juice of 1 lemon. Cover and bring the water to a low boil so it creates steam.

To stuff the artichokes, start at the crown and peel back a petal to make a little pocket. Fill the pocket with a small spoonful of the breadcrumb mix – remember you have 4 artichokes to stuff so measure spoonfuls accordingly. Move to the next petal; repeat until the entire artichoke is stuffed.

Set stuffed artichokes upright on steamer basket and steam until a leaf pulls out easily. Begin checking at about 35 minutes. When done, place on serving dish alongside an empty bowl to dump used leaves.

Gloria’s Mama’s Capirotada – A Mexican Bread Pudding

Gloria Gandolfo

Family recipe from Gloria Gandolfo (part of the Sigona’s family for more than 25 years).

My mother has made this bread pudding at Easter for as long as I can remember, and it’s something our family looks forward to each year. To make it unique and festive, she dots the top with Easter-colored food coloring. This traditional Mexican dessert is flavorful, rich, sweet and comforting, and is best served warm. – Gloria Gandolfo

Ingredients:

• 6 cups day-old French bread (be sure it’s not sourdough), sliced and cubed
• 1/4 cup butter
• 1 1/4 cup water
• 3 cones of piloncillo (or 2 cups brown sugar)
• 1 cinnamon stick
• 1 tsp anise seeds
• 2/3 cup slivered almonds
• 1 cup raisins, soaked in warm water to soften
• 1/2 cup Monterey Jack cheese, shredded (or Queso Fresco, crumbled) Note: my mother usually sprinkles a bit more cheese on top when the pudding is done baking, so add an extra 1/4 cup of cheese if you plan do to the same.
• 1 TBL orange zest
• 1 tsp lemon zest
• 1/2 tsp ground cloves
• 1 tsp cinnamon
• 4 egg yolks
• 4 cups milk
• 1 pinch salt
• 1/4 cup sherry

Note: Some recipes call for apples. If using, peel, core and chop 2 large sweet apples, such as Fujis.

Directions: In a large bowl, combine almonds, raisins, zests and 1/2 cup cheese (and apples, if using). Stir in cloves and cinnamon. Set aside.

In a large sauté pan, melt butter over medium heat. Add in the bread and work until just golden. Then add in the fruit mixture and remove from heat.

Meanwhile, in a small saucepan, combine water, anise seeds, piloncillo (or brown sugar) and cinnamon stick. Boil gently until the liquid becomes syrupy, about 6 minutes.

Prepare a large baking dish by rubbing bottom and sides liberally with butter. Pour half of the bread mixture into the baking dish and top with half of the syrup mix. Repeat with the remaining bread and syrup.

Bake for 35 minutes 350 degrees.

While the pudding is baking, beat egg yolks in a medium bowl until foamy and smooth. Whisk in the milk, salt and sherry until smooth. Pour over partially cooked bread and bake for another 25-35 minutes or until top is golden. Sprinkle on more cheese if desired. Serve warm.

Grandpa John Sigona Sr.’s Easter Gnocchi

Carmelo Sigona

Family recipe from Carmelo Sigona, co-owner

I’ve got to say my father started me cooking at a very early age. I remember some of the first meals I cooked for the family were enjoyed and I got the kudos. Thus began my enthusiasm for experimenting with cooking.

I’ve been cooking potato gnocchi for some time, but only this Easter have I asked my father for his recipe.

Now, with my father at 87 years old, my conversation starts with him saying, “Carmelo you’ve got to feel the dough. Do you know what I mean?”

I smile and say, “Yes, dad, continue.”

We’ll I’ve decided to morph my dad’s scant directions with a few tips I’ve learned along the way to present to you a very simple, easy gnocchi recipe. – Carmelo Sigona

First, a few tips:

• Potato selection: I love Yukon gold potatoes for their consistency and sweetness but almost any kind of potatoes will do.
• Boiling potatoes: Boil them with skin on; this will keep the potatoes from absorbing too much water. Also don’t overcook: just until fork tender. You don’t want waterlogged and soggy potatoes.
• Peeling potatoes: Peel the potatoes warm and keep them warm when working them.
• Preparing potatoes: Use a potato ricer or strainer to keep the potatoes light and airy.
• Making the dough: When working the dough, add just enough flour to bind the mixture. Don’t overwork the dough. You want your gnocchi light.
• Cooking gnocchi: When cooking, have your water boiling gently. A high-rolling boil will destroy these tender morsels.

OK, now the recipe

Ingredients:

• 3 potatoes, boiled, drained, peeled and riced/strained as suggested above.
• 1 1/2 cups flour
• 2 eggs slightly beaten
• 1/4 cup Parmigiano Reggiano cheese

Directions: Combine ingredients in a bowl and gently mix with your hands (dust your hands with flour to help with mixing). Next, flour your counter top and hands and dump the combined ingredients onto the floured counter. Divide dough into small portions.

Roll out each portion with your hands until you have achieved the “snakes,” about ½ inch thick.

Once these are rolled out, cut into about 1/2 inch pieces.

You’ll notice some gnocchi have a ridged design – this is done by rolling the gnocchi over the backside of a fork prongs. You don’t have to roll the gnocchi over the backside of the fork to achieve the ridges; it’s not necessary, but it’s a nice touch if you wish. To do so, lightly roll over the backside of a fork on each gnocchi to imprint those little ridges.

In a large pot of gently boiling water, put small batches of gnocchi into the water for 30-45 seconds until it comes to the top (similar to how you know ravioli is cooked).

Drain and set aside.

Enjoying gnocchi

Now there’s a couple of ways to go from this point.

I like to have my sauce warm and ready to add the cooked gnocchi right in. I like to use a creamy Gorgonzola, using one of our may Gorgonzolas from Italy, or a butter and sage sauce, my two favorites. You can also use a basic marinara sauce. Just ready and place the gnocchi right into the sauce.

You can also place gnocchi into an ice bath to stop the cooking, drain and set aside for when you are ready to put into a sauce and serve.

Either way once you plate the gnocchi top with a little extra Parmigiano Reggiano and serve.

Paul Sigona

Paul Sigona’s Baby Artichoke Sauté

As luck would have it, Easter and the peak of local artichoke season is about the same time of year. I made this baby artichoke sauté for Easter once years ago and now it’s the dish everyone expects me to bring to the feast. It’s simple, but the garlic and olive oil add depth of flavor. – Paul Sigona, co-owner

What you do: Choose the smallest baby artichokes you can find. Trim them down until you reach the smooth, tender leaves. Cut in half and sauté in olive oil and minced garlic until browned and warmed through. They will have a firm and somewhat crispy texture.

The real secret here is not parboiling the small artichokes. The texture you’ll experience is similar to the grilled artichokes you’ll find in Sicily. It’s that easy. Serve warm or at room temperature.

Passover Recipes from Sigona’s Family & Friends

Special thanks go out to Sigona’s shoppers Helen Steinberg and Mrs. Ella Potash, from the Redwood City Jewish Center (www.jewishredwoodcity.com), for sharing these recipes.

Beautiful blossoms are a sure sign of spring.

Beet, Fennel & Jicama Slaw

Now that it’s getting warmer the beets and fennel are great. Doesn’t this salad sound fantastically fresh and delicious!

For the salad, gather even amounts of:

• Raw red beets
• Jicama
• Fennel

For the dressing, you’ll need:

• Fresh squeezed lemon juice
• Sigona’s Fresh Press EVOO
• Salt & pepper

Directions: Julienne even amounts of raw red beet, jicama and fennel. Place the beets in a bowl of cold water before mixing with the other vegetables so that they don’t color the other vegetables.

Make a dressing with 4 to 1 ratio of olive oil to lemon juice. Season with salt. Mix salad and serve chilled.

Traditional Charoset

A little history: Before the main course at a family Passover, the family — along with friends and others who join them — retell the story of liberation from slavery in Egypt and they use special foods help tell the story. One of these is Charoset, a mixture of fruit and nuts. It symbolizes the mortar the Hebrew slaves were forced to make to build in ancient Egypt.

When most American Jewish families sit down to their family Seder, the Charoset is a mixture of apples, nuts and wine, while other Jewish ethnicities favor different ingredients. For example, Sephardic Jews, those who come from Spanish, Arabic or Mediterranean lands, often use what’s popular in their own countries, such as dates or figs, pomegranates, pine nuts or even coconut.

Ingredients:

• 5 large Red Delicious apples, cored, peeled and finely chopped
• 1 cup walnuts, finely chopped
• 1/2 cup sweet wine

Directions: Combine the apples with the walnuts. Slowly add the wine. Mix to combine. Cover and refrigerate until ready to use.

Chicken Soup

Ingredients:

• One (1) 3 pound Rocky Jr. whole bird chicken, quartered
• 2 potatoes
• 2 onions
• 5 carrots
• 1 sweet potato
• Water to cover
• 2 tablespoons salt

Directions: Peel all vegetables. Slice carrots and chunk potatoes. Place chicken and vegetables in 6-quart pot. Add salt and water to cover. Bring to boil. Lower flame and simmer an additional 1 1/4 hours.

Passover Sponge Cake

Ingredients:

• 7 eggs, separated
• 1 whole egg
• 1 cup potato starch, sifted twice
• Juice of 1/2 lemon
• 1 1/2 cups sugar

Directions: Begin by separating the seven eggs and placing the whites in one bowl and the yolks in another. Add the 1 whole egg to the yolks and set aside.

Beat the egg whites until stiff, gradually adding sugar. Set aside.

Beat yolks in their bowl. Add lemon juice. Gently fold yolks into whites. Gradually fold potato starch into batter.

Pour into ungreased tube pan and bake at 350F for about 70 minutes. Remove from oven and invert cake to cool.

Modern Potato Pancakes (Latkes)

Who says you always have to peel potatoes! These potato pancakes are different because you don’t have to peel the potatoes; you just prepare them in the blender, so it’s easy too! Recipe courtesy of Helen Steinberg.

Ingredients:

• 2 cups raw baking potatoes, unpeeled (2 large potatoes)
• 2 eggs
• 1 small onion, diced
• 1/4 – 1 cup matzo meal
• Salt & pepper to taste
• Cooking oil for browning

Directions: Cut potatoes into the shape of French fries, placing the cuts in a bowl of water as you go. Drain and dry very well.

Put ingredients in the blender in the following order: diced onion, eggs, drained and dried potatoes, seasonings and then meal. Cover and turn on blender, stopping after all potatoes are ground up (about 1/2 minute). If mixture is too loose, add another cut of potato and add to the mixture. Drain off excess liquid.

Drop by tablespoonfuls into hot oil and brown on both sides. The latkes may be placed under the broiler for a few minutes to drain off excess oil. Serve with applesauce or sour cream.

Cook’s note: If preparing these any other time besides Passover, adjust recipe as follows: 1 TBL flour or matzo meal, plus a pinch of baking powder if desired.

Helen’s Green Apple Applesauce

There’s little to no sugar in this recipe, which makes it more figure friendly. Variation on Theme (similar to Beethoven’s Fifth Symphony): you may also add cooked plums, peaches, pears, cherries or apricots to apple mixture. Either cook separately or together. Recipe courtesy of Helen Steinberg.

Ingredients:

• 12 green apples, unpeeled*
• A pinch of sugar (or Stevia or organic agave syrup)
• A pinch of cinnamon, optional, to taste
• Water to cover apples

*Cook’s Note: If you do not have a Foley Mill, you’ll have to peel the apples and puree them in a blender.

Directions: Core and dice apples. Place in a big soup pot with sugar and cinnamon. Cover with water and bring to a boil. When soft, drain and process in a Foley Mill to an applesauce consistency.

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 often, so hurry in to try these cheeses today! The following are recipes for a few of our super-sale cheeses – including one you can get for free next week, March 28-April 3, 2012 – to get you started. These prices are available for a limited time.

le Petit d’Affinois Serving Suggestions (on sale for $3.99 9.5 oz., reg. $12.99 9.5 oz.)

Bake, wrap, slice, cook? Are you thinking, “I don’t have time for all that!” Well, you’re in luck. Simply arrange a round of this creamy, rich and buttery le Petit d’Affinois on a platter and top/decorate with some of these suggestions:

• Top with sun-dried tomato puree and serve with wedges of red bell peppers, kalamata olives and sliced baguettes
• Prepare slices of Brie and drizzle them with preserves or honey
• Feel free to experiment with chutneys, jellies or marmalades and serve with crackers. Use holiday colors (jalapeno jelly, red pepper relish, blueberry chutney, etc.) to wow the crowd on the big day
• Mixed dried fruits and nuts
• Brie always pairs nicely with seasonal fruits, such as berries.

Village (Greek) Salad with Epiros Greek Feta (get it free with your coupon)

Village Greek Salad with Epiros Greek Feta. Recipe and photo courtesy of Peter Minaki of www.kalofagas.ca.

Oh yes! There is nothing more delicious than a large Greek salad topped with Feta and oregano! If the picture isn’t enough to make your mouth water, read through the list of ingredients and you will be in no time. Absolutely delicious! Get a 7 oz. container of Epiros Greek Feta FREE next week (March 28-April 3, 2012) with your coupon. Recipe courtesy of Peter Minaki of the food blog Kalofagas, Greek Food and Beyond. Serves 4.

Ingredients:

• 2 large, ripe tomatoes, rinsed & cut into 6 wedges
• 1 cucumber, washed and sliced
• 2 sweet banana peppers, sliced, OR 1/2 sliced & seeded bell pepper (color of your choice)
• 1 medium red onion, thinly sliced
• 12 Kalamata olives (find them at the Sigona’s olive bar!)
• Sigona’s Fresh Press extra virgin olive oil, to taste
• Epiros Greek Feta, served in cubes, batons or slabs (get a free 7 oz. container with your coupon March 28 – April 3, 2012!)
• Sea salt, to taste
• 2 tsp. dried Greek oregano
• Garnish of capers or purslane (optional)

Directions: Add your tomatoes, cucumber, peppers, onions and olives together in a large bowl and sprinkle with some sea salt and mix well to combine. Drizzle in some olive oil and sprinkle in about 3/4 of the dried oregano, stir to combine.

Either leave in the large bowl or scoop out onto 4 salad plates. Top with Feta, drizzle on a bit more olive oil on the Feta and sprinkle with a little more oregano. Garnish with capers or purslane, if desired. Serve with good crusty bread.

Stilton and Walnut Quesadillas with Apple Fig Salsa (on sale for $9.99 lb., reg. $19.99 lb.)

Stilton and Walnut Quesadillas with Apple Fig Salsa. Recipe and photo via Stilton Cheese.

Why not try this instead of a plain ol’ toasted cheese next time you’re seeking a quick comfort dish? Cheese and apple is a classic combo, and with the addition of walnuts and figs, this dish sparkles while balancing the bold flavor of Stilton. Adapted from Stilton Cheese. Serves 2.

Ingredients:

• 3 oz. crumbled Stilton Blue
• 2 oz. California walnuts, toasted and chopped
• Half a large Golden Delicious apple, peeled and cut into 1/4 inch dice
• 2 oz. dried Calimyrna figs
• 1 TBL fresh lemon juice
• Four 6 – 7 inch tortillas (flour or other)
• 2 TBL Sigona’s Fresh Press extra virgin olive oil

Directions:

1. Preheat oven to 390F

2. In a bowl stir together apple, figs, and lemon juice to form the salsa.

3. Put 2 tortillas on a baking sheet and brush with some oil. Turn tortillas over. Sprinkle tortillas with walnuts and Stilton and cover with remaining 2 tortillas, pressing gently.

4. Brush tops with remaining oil and bake in middle of oven until golden, 8 to 10 minutes.

5. Cut into wedges and top each wedge with a spoonful of the salsa.

Eggplant Rolls with Prosciutto & Pecorino Gran Cru (on sale for $9.99 lb., reg. $19.99 lb.)

Eggplant Rolls with Prosciutto and Pecorino Gran Cru. Recipe and photo via Academia Barilla.

Pecorino Gran Cru has a strong flavor that pairs well with the prosciutto and infuses the eggplant, adding depth of flavor. These rolls are well suited for a light lunch or as Hors’devours. Recipe adapted from Academia Barilla. Serves 4 (about 3-4 rolls each).

Ingredients:

• 1 large, long eggplant, about 21 oz
• 12 slices prosciutto
• 3 oz. Pecorino Gran Cru, grated (on sale this week at Sigona’s!)
• 2 TBL Sigona’s Fresh Press extra virgin olive oil
• 12-14 fresh chives (as long as possible, for tying around eggplant rolls)
• Salt, to taste

Cook’s tip: Watch this how-to video from Academia Barilla for step-by-step instructions.

Directions: Thinly slice the eggplants lengthwise into 12 long pieces. Brush both sides with olive oil, and then grill for no longer than 2 minutes, turning once, on a pre-heated grill.

While the eggplant slices are still hot off the grill, sprinkle one side of each with grated Pecorino. Top with a slice of prosciutto and then carefully roll them together, using chives to wrap around, tie and secure each roll. This adds a final touch of flavor and a“wow” factor.

Serve warm or at room temperature.

Baber’s White Cheddar Serving Suggestions (on sale for $9.99 lb., reg. $16.99 lb.)

This isn’t just any white cheddar! Baber’s has been aged one year, making for a nice and complex, mature cheddar that is incredibly diverse.

• Put it out as a great table cheese
• Slice some and pack it along with a refreshing apple for a mid-afternoon snack
• Make flavorful mac ‘n cheese
• Croque Monsieurs, anyone?
• Kick back for the evening and pair Baber’s with a nice glass of chilled, white wine

Kohlrabi Gratin with BioParmesan & Cheddar Cheese (on sale for $9.99 lb.,  reg. $16.99 lb.)

Kohlrabi Gratin with Bio Parm and White Cheddar. Photos and recipe courtesy of Jessica Metzler of Meal-A-Day.

Looking for a warm, comforting side dish other than regular potatoes au gratin? This dish combines a few other root vegetables as well as a combination of nutty parmesan and creamy white cheddar that’s sure to satisfy. Serve with maple balsamic glazed ham. Recipe courtesy of Jessica Metzler, author of the vegetarian food blog Meal-A-Day.

Ingredients:

• 1-2 small Kohlrabies (smaller ones are more tender)
• 2 medium carrots
• 2 small potatoes (such as Yukon Gold)
• Breadcrumbs (about 1 1/2 cups)
• 1 1/2 -2 cups combo of shredded white cheddar and parmesan (such as Baber’s White Cheddar – on sale this week – and our outstanding BioParm –  also on sale this week!)
• 1 cup milk or soy milk, warmed
• 2 TBL butter, plus more to grease baking dish (or use other method to do so)
• 2 TBL flour
• salt & pepper

Directions: Preheat oven to 350F. Grease a 9×9 baking dish and sprinkle some bread crumbs over the bottom of the dish.

Prepare vegetables by washing and peeling. Cut the woody base and leafy tops off the kohlrabi (you can save the leafy bits and eat them like spinach, if they’re fresh). Peel with a paring knife until no veins are visible. Peel carrots and potatoes. Slice all vegetables thinly with either a food processor or mandolin. Parboil vegetables for about 7 min., or until just tender. Drain and set aside.

Meanwhile, melt 2 TBL of butter in a pan then whisk in 2 TBL of flour to start a roux. Cook for a few minutes and allow to brown slightly. Slowly whisk in 1 cup of warm milk or soy milk. Whisk continuously over low-med heat until the sauce thickens. Stir in the cheese until it melts.

Place parboiled vegetables in a large bowl and pour cheese sauce over top. Add salt & pepper and gently stir to combine. Pour mixture into baking dish and top with bread crumbs. Bake for 30-45 min. When the bread crumbs are browned and the cheese is bubbly, it’s done.

 

Caprese Salad with Mozzarella di Bufala Pomella (on sale for $2.99 8oz.,  reg. $ 12.99 8 oz.)

Caprese salad with Mozzarella di Bufala Pomella.

A caprese salad is one of the best ways to enjoy the three star ingredients: tomato, mozzarella and basil. The Mozzarella di Bufala is made with buffalo milk, creating a creamy, sweet and delicate cheese that’s not to miss.

What you’ll need:

• Basil leaves, rinsed and patted dry
• An assortment of large tomatoes, sliced
• Sigona’s Fresh Press Extra Virgin Olive Oil
• Mozzarella di Bufala Pomella (on sale this week at Sigona’s!)
• Salt & Pepper
• Sigona’s traditional balsamic, optional

Directions: Slice the tomatoes first, lightly salt and let them rest for a few minutes to bring out the intense tomato flavor. Slice the mozzarella into slices similar in size to the tomato slices.

On a long, thin serving platter, lay a tomato slice at one end, followed by a basil leaf and then a slice of the mozzarella. Continue the pattern until the ingredients are gone. Drizzle the display with olive oil and a little sprinkle of pepper to taste. For garnish, roll a few basil leaves up and slice little shavings using scissors and a drizzle of balsamic, optional. Serve at room temperature.

 

Bonus Recipes featuring Sigona’s Dark Maple Balsamic

From ham to Brussels sprouts to pot stickers, our Dark Maple Balsamic is guaranteed to tickle your taste buds. This balsamic is a first-of-its-kind and is made using real, 100% pure maple produced by a small family farm in Vermont. Try out some of these recipes below and make sure you take advantage of our super sale! Get a 200 ml. bottle for just $4.99 (Reg. $7.99) March 28 – April 3. A sale just in time for Easter menu planning.

Maple-Balsamic Glazed Pork Chops

This dish is simple for any night of the week, yet impressive enough to be served for Sunday dinner. Delicious! Recipe courtesy of Rachel Bradley-Gomez of Au Jardin Potager. Serves 4

Pork Chops

• 8 boneless pork chops, 1/2-inch thick, trimmed
• 1/2 tsp kosher or sea salt
• 1/4 tsp fresh ground pepper
• 1 TBL Sigona’s Fresh Press olive oil (we suggest a robust oil)
• 3 TBL finely sliced shallots
• 1/3 cup Sigona’s Dark Maple Balsamic

Directions: Pat pork chops dry with paper towels. Sprinkle with sea & and pepper. In a nonstick, 12 inch skillet, heat the olive oil over med-high heat. Cook chops for 4 minutes on one side, turn over and cook 3 minutes the other. Transfer to platter and keep warm with a tent of aluminum foil.

Increase heat to high and stir the shallot into the pan juices. Cook for 2 minutes. Stir in the balsamic, scrap up any brown bits from the pan, and cook down for an additional 2-4 minutes or until reduced so it’s at a syrup-like consistency. Adjust seasoning with sea salt and fresh ground pepper.

To serve, ladle the pan sauce over the pork chops.

 

Carmelo’s Buckwheat Pancakes with a Dark Maple-Olive Oil Syrup

Buckwheat is a fantastic alternative for those who are gluten intolerant or are seeking a healthier alternative to from-the-box pancake mixes. I simply love mixing our Dark Maple Balsamic with our Arbequina olive oil because the olive oil is mild and buttery in flavor so there is no need to add on extra butter. It’s a two-for-one! Serves 4-6.

Pancakes:

• 2 cups buckwheat flour
• 2 1/2 TBL brown sugar (or raw sugar or honey)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 2 eggs (try our pastured Wattle & Comb eggs!)
• 2 cups low-fat buttermilk or milk (buttermilk makes for a richer flavor)
• 2 TBL Sigona’s Fresh Press olive oil OR melted butter

Balsamic Syrup:

Whisk well together equal parts:

• Sigona’s Fresh Press Arbequina Olive Oil
• Sigona’s Dark Maple Balsamic

Adjust flavor by adding more of one or the other to achieve best flavor.

Optional:

• Fresh, in-season berries
• Very thinly sliced apple

Directions: Mix together the dry ingredients in a large bowl then create a crater in the middle of the mix.

In a smaller bowl, mix together the wet ingredients. Pour the wet ingredients into the crater made in the dry ingredients and stir together to mix.

Preheat your skillet to optimum pancake-cooking temperature. If desired, add some cooking spray or oil. Pour about a 1/3 cup of the mix onto the skillet or griddle at a time. Cook on one side until tiny bubbles appear, then flip the pancake and cook until evenly browned on both sides and cooked through.

Serve with the Dark Maple Balsamic-Olive Oil syrup. Add on fresh berries for a sweet treat.

 

Maple & Pineapple Glazed Ham

Perfect for Easter, don’t you think? Find both the Dark Maple Balsamic and the Right Brain Kitchens’ Pineapple Upside Down Jam ONLY at Sigona’s. Recipe courtesy of our own Joseph Loewinsohn. Enjoy!

Ingredients:

• 1 jar Pineapple Upside Down Jam (from Right Brain Kitchens, sold ONLY at Sigona’s)
• Sigona’s Dark Maple Balsamic
• 1 ham, size, style and cut are your choice

Directions: Mix together, a little at a time, a combination of the Dark Maple Balsamic and the Pineapple Upside Down Jam until you get the flavor you desire for the amount you need.

Score the fatty side of ham in a crisscross fashion and place in a baking dish, fatty side up. Use a pastry brush or simply, and gently, top the ham with the jam mix, using a pastry brush to ensure the mix makes it well in between the scoring lines.

Bake ham according to size or any included instructions. During the final 30 minutes of cooking, glaze every 5-7 minutes using a bulb baster to draw up the excess liquid/glaze in the pan. If you think the glaze will get too brown before the ham is done, simply tent the ham in foil for the remainder of the cooking time (but continue to baste).

If using a pre-cooked ham, simply glaze ham every 7-10 minutes until it’s hot throughout and the glaze gets sticky.

Cook’s Note: If you want to serve extra maple-pineapple mix alongside the ham, mix together more maple balsamic and pineapple jam, reduce the combination in a sauté pan for a few minutes, and serve warm.

 

Brussels Sprouts with Dark Maple Balsamic TWO WAYS

Brussels Sprouts roasted with Dark Maple Balsamic. Photo and recipe courtesy of food blogger Caroline of After Dinner Dance.

Brussels Sprouts roasted with Dark Maple Balsamic

This recipe, courtesy of Caroline, author of the food blog After Dinner Dance, is simple, healthy and delicious. Roasting the Brussels sprouts with the balsamic makes for a richer, more caramelized flavor. Serves 2-4 as a side.

Ingredients:

• 1 lb. Brussels sprouts
• 1 TBL Sigona’s Fresh Press extra virgin olive oil
• 1 1/2 TBL Sigona’s Dark Maple Balsamic
• Salt and pepper to taste

Directions:

1)      Preheat oven to 400F.

2)      Cut the ends off of your Brussels sprouts and remove a few of the outer leaves.

3)      Chop your Brussels sprouts in half and place them on a baking sheet or pan.

4)      Combine the olive oil and balsamic, then drizzle evenly over your Brussels sprouts. Season with salt and pepper.

5)      Toss your Brussels sprouts to coat them with the glaze.

6)      Roast Brussels sprouts in oven for 35 minutes, flipping halfway through.

7)      Adjust seasoning as needed and serve warm.

Sautéed Brussels Sprouts Drizzled with Dark Maple Balsamic

This recipe, courtesy of our very own Joseph Loewinsohn, calls for the Sigona’s Dark Maple Balsamic to be drizzled on at the end, bringing out a more prominent maple and balsamic flavor. Pairs famously with maple balsamic glazed ham. Serves 4 as a side.

Ingredients:

• 1 lb. Brussels sprouts
• 1 – 1 1/2 TBL Sigona’s Fresh Press extra virgin olive oil (a mild cultivar, such as Mission or Sweet Barnea)
• At least 1/2 cup low- or no-salt stock OR water (may need more, see below)
• 1 – 1 1/2 TBL Sigona’s Dark Maple Balsamic (more or less depending on preference)
• Salt and pepper, to taste

Directions: Trim the bottom of each sprout and remove a few outer leaves. Slice them in half and place them in a skillet, cut side down, with a splash of either very mild olive oil (such as Mission or Sweet Barnea, rather than a bold oil that would overpower the flavor of the Brussels sprouts) and cook over medium high heat, cut side down, until the sprouts get some color (4-5 mins).

Flip them all over and immediately de-glaze the pan with a generous splash of no-salt stock or water, cover and simmer for 10 min or until the sprouts are fork tender (most of the stock/water should be absorbed). If not for tender when moisture is absorbed, add in a little more stock or water and continue simmering.

Pour into a serving dish, drizzle with a little more olive oil or toss in a pad of butter (optional), drizzle with Sigona’s Dark Maple Balsamic and then season with salt and pepper to taste. Serve warm.

 

Maple-Sesame Pot Sticker Dipping Sauce

Whether you’ve made your own or picked some up at the store, pot stickers are always best served with a sauce for dipping. Sweet and tangy, this simple recipe is a Sigona’s favorite.

What you need:

• Sigona’s roasted sesame oil
• Sigona’s Dark Maple Balsamic
• Optional: red chili flakes

What to do: In a small bowl, mix together 1 TBL roasted sesame oil and 1 TBL Dark Maple Balsamic. Give it a taste, add more of one ingredient if necessary to adjust flavor. Add in a shake or two of red chili flakes to give it a little heat. Serve with warm pot stickers.