Fuyu Recipes: Simple, Healthy, Delicious.

Fuyu Persimmons:  Simple, Healthy, Delicious.

Persimmons are an excellent source of vitamins A and C, and rich in fiber. Also, they’re almost fat free! Here are a few delicious suggestions for Fuyus. Enjoy! – Carmelo Sigona.

• Eat them out of your hand, unpeeled, as you would an apple.
• Toss Fuyus into salads for a hint of fall sweetness. They pair well with spicy or bitter greens like arugula, tossed with pecans and goat cheese.
• Dress up a cheese plate with glowing orange persimmon slices. Selection suggestion: nutty Gruyere, thinly sliced prosciutto, and toasted walnuts.
• Put a new spin on salsa; combine chopped Fuyus with red onion, tomatillos, cilantro, and Serrano chilies.
• Top cold or hot breakfast cereal with persimmon slices or cubes.
• For an autumn salad, mix cubed Fuyu with grapes, pomegranate seeds, cubed apple and sliced kiwi.
• Top hot or cold cereal with little pieces of bright orange Fuyu.
• Salsa is great when chopped Fuyu, onion, tomatillo, cilantro, and chili Serrano are mixed together.
• For another salad option, try roasted beets, sliced Fuyu persimmons, arugula, crumbled goat cheese, and candied pecans drizzled with balsamic vinegar (we recommend a pomegranate-infused balsamic).

Champs Elysees Double Creme French Brie with Olallieberry Jam

This is a simple and easy way to enjoy Brie without the hassle of baking.

All you need is a wedge of Champs Elysees French Brie (which you can get for free with your coupon!), 1 package of flatbread crackers and a jar of Sigona’s Olallieberry Jam (which comes with your free Brie!)

Place Brie on a serving platter with a cheese knife or small spreader. Add flatbread crackers to the platter arrange neatly around the wedge. Pour a few tablespoons of jam over the top of the wedge and serve!

Cook’s Note: This also works well with a Brie round. Just increase your ingredients accordingly.

Recipe: Roasted Root Vegetables

Roasted Root Vegetables

I first had roasted roots about 20 years ago at The Rio Grill in Carmel – Wow! Delicious, healthy and easy to experiment with using local, seasonal vegetables. Enjoy! – Carmelo Sigona

• 1 lg parsnip, peeled
• 1 lg rutabaga, peeled
• ½ Butternut squash, peeled
• 1 lg red onion
• 8-10 fingerling potatoes (I love Yukon Gold: rich & creamy!)
• 4 cloves garlic, sliced
• Fresh rosemary & thyme
• ¼ c. Sigona’s Fresh Press EVOO
• Salt & pepper

Cut veggies into 2” pieces so they cook evenly. Place on baking sheet and sprinkle with S&P, herbs, garlic and olive oil. Hand mix to coat all pieces evenly. Roast at 400˚for 25 mins or until veggies are tender and golden.

Tip: Don’t be intimidated by squash. To peel Butternut squash, simply cut off both ends so it stands up straight, then slice in half lengthwise. Use a potato peeler to remove the skin – it’s that easy!

Recipe: “Pear”fectly delightful salad with walnuts and fennel

“Pear”fectly delightful salad with walnuts & fennel

It’s pear season! The pears we carry now are coming in from California, Washington and Oregon. The Comice pear is an absolute favorite for pear lovers – it’s the most fragrant and juicy pear out there! If you want to try a different variety, we recommend one of the local Asian pears, such as the yellow Shinseiki or the brown Hosui. Both of these are coming from Paul Sigona’s father-in-law, Mr. Fujita of Morgan Hill. This salad goes wonderfully with a squash soup or a stuffed pasta.

• 1 large Comice pear
• 1/3 c. light walnut halves and pieces
• 1 1/2 tsp. lemon juice
• 2 TBL walnut oil (you can use olive oil as a substitute if desired)
• 1 bulb fennel
• Salt & pepper to taste
• 1/4 c. blue cheese, crumbled (such as St. Agur Blue)

Cook’s note: Slice the pears last or add the slices to a bowl of water with a little lemon juice as they turn brown quickly. If you do put them in a lemon water bath, drain and pat dry before using.

Cut fennel in half lengthwise then slice into thin slices. Set aside. Peel the pear and cut fourths. Remove the core and dice into 1/2 inch pieces. Set aside.

In a small bowl, whisk together the lemon juice, oil and salt & pepper.

At meal time, arrange the pear and fennel slices on salad plates and drizzle about 1 TBL of the oil mix on each plate. Sprinkle with walnuts and cheese. Serve immediately.

Recipe: Warm Pear and Sage Crostini with Blue Cheese

Warm Pear & Sage Crostini with Blue Cheese

While we’re used to seeing poached pears, canned pears or pears in a salad, we wanted to throw out another option that takes an ordinary pear and kicks is up a notch. This topper is fabulous on baguette slices, but would also sit nicely on a sturdy cracker.

• 3 Bartlett pears
• 1 baguette
• 1/4 c. blue cheese, crumbled (we recommend St. Agur Blue)
• 1/2 tsp. salt
• 4 TBL butter, divided
• 1/4 tsp. pepper
• 6 sage leaves, roughly chopped

While preheating oven to 375˚, slice baguette into 1/4″ thick slices (make about 15-20 slices, set aside remaining baguette). Using 1 TBL of butter, spread a bit on each baguette slice and arrange them on a baking sheet. Also, use this time to core, peel and chop pears into about 1/4″ square pieces.

When oven is preheated, add baguette slices and toast for 10-15 minutes. Keep an eye on them so they don’t get too toasty.

Melt 3 tsp. butter in a saute pan over medium heat. Once butter is melted, add in the pear pieces and salt. Stir together and cook until pear squares are soft (8-11 minutes). Stir in sage and remove from heat.

Top toasted baguette slices with pear mix, sprinkle with a little pepper and top with blue cheese. Serve immediately.

Halloween Treat: Greenie Meanies

This one was too cute to pass up! These scary (but healthy) Halloween snacks come to us from the TLC Web site’s cooking page.

The kids will love these great Halloween snacks (and you will, too!). All the ingredients are right here at Sigona’s!

Ingredients:

• 4 green apples (we have fantastic, locally-grown apples in now!)
• 1 cup nut butter (cashew, almond or peanut butter)
• Almond slivers

Preparation:

1. Place apple, stem side up, on cutting board. Cut away 2 halves from sides of apple, leaving 1-inch-thick center slice with stem and core. Discard core slice. Cut each half round in half. Then cut each apple quarter into two wedges using a crinkle cutter. Each apple will yield 8 wedges.
2. Spread 2 teaspoons nut butter on wide edge of apple slice. Top with another crinkled edge apple slice, aligning crinkled edges to resemble jaws. Insert almond slivers to make fangs.

Tip: For best effect, use a crinkle cutter garnishing tool to create a toothy look.

Recipe: Niman Ranch Bratwurst with Sweet Caramelized Onions (and a beer!)

Niman Ranch Bratwurst with Sweet Caramelized Onions (and a beer!)

Celebrate Oktoberfest with the best! Our trip to Oktoberfest by the Bay in San Francisco last weekend inspired us to develop these two appropriately-themed giveaways and recipes. Prost! (cheers!) We’re happy to have partnered with Niman Ranch for this issue’s giveaways. Niman Ranch and its U.S. farmers & ranchers raise livestock sustainably, traditionally and humanely to deliver the finest tasting meat in the world.

Niman Ranch is proud that all its livestock is:

• Humanely raised on sustainable U.S. farms & ranches
• Never given antibiotics – ever
• Never given any added hormones – ever
• Fed all-vegetarian feeds

INGREDIENTS:

• 2 lg sweet onions, sliced thin (Mayan Sweets are absolutely the best right now…they’re in for just a short time)
• 1 TBL Sigona’s Fresh Press Extra Virgin Olive Oil
• Salt & pepper, to taste
• Fine mustard, to your liking (we recommend Stonewall Kitchens Spicy Honey Mustard)
• 4 hard rolls, long enough for brats
• 1 pint Franziskaner Hefe-Weisse beer

DIRECTIONS:

1. In a large skillet, brown the brats on medium to med-high heat with olive oil. Turn once to brown both sides. Remove and set aside.
2. Open the Hefe-Weisse, pour in a stein or beer glass, take a sip.
3. In the same skillet, add the onions and maybe a little more olive oil. Season with salt and pepper. Cook the onions until caramelized, stirring between sips of Hefe-Weisse.
4. Once onions are caramelized, put brats in with the onions briefly to reheat.
5. Finish the Hefe-Weisse.
6. Serve brats on a hard roll with caramelized onions and a fine mustard.

Recipe: Niman Ranch Sausage-Stuffed Ravioli with Browned Plugrá and Caramelized Onions

Niman Ranch Sausage-Stuffed Ravioli with Browned Plugrá & Caramelized Onions

Why lose the fantastic taste of the sausage-stuffed ravioli in a heavy sauce? Keep it simple with caramelized onions and browned Plugrá. Plugrá is preferred by leading chefs, bakers, confectioners and foodies worldwide. Celebrate Oktoberfest with the best!

INGREDIENTS:

• 1 lg. sweet onion, sliced thin (Mayan Sweets are absolutely the best right now…they’re in for just a short time)
• 4 oz. Plugra European Style Unsalted Butter
• 1 TBL Sigona’s Fresh Press Extra Virgin Olive Oil
• Salt and pepper, to taste
• 1 pkg. Niman Ranch stuffed Saporito Ravioli

DIRECTIONS:

Cook the ravioli according to package directions, being careful not to overcook. Drain and set aside.

Add onions seasoned with salt and pepper to a large skillet. Caramelize onions in evoo over medium heat. When done, remove from skillet and set aside. Add Plugra to skillet. Do not swirl or move around.

Once the butter has melted and has begun to turn brown around the edges, reintroduce the caramelized onions to the skillet and add in the cooked ravioli. Carefully mix to coat the ravioli then let the mixture warm, about 3 minutes. Remove and serve warm, topped with a little parmesan cheese.

Niman Ranch is proud that all its livestock is:

• Humanely raised on sustainable U.S. farms & ranches
• Never given antibiotics – ever
• Never given any added hormones – ever
• Fed all-vegetarian feeds

Carmelo’s Power-Packed Oatmeal: Simple, Healthy, Delicious

Breakfast…it’s the most essential meal of the day! However, it’s easy to skip during the mad-hatter style mornings that ensue as we rush to work or to get the kids to school.

I learned long ago that it’s helpful to prep some ingredients for breakfast at the beginning of the week or even the night before. My go to is a special oatmeal mix. I’ve used all kinds of different toppers, like sweet apples & almonds, that fill me up and give me energy.

We’ve all heard it before, but it’s absolutely true: children who eat breakfast perform better in school. Of course, this doesn’t just pertain to children – the same goes for adults, so eat up!

For the oatmeal mix, as well as fantastic toppers, see below…

Oatmeal Mix

Make a large batch and only pull what you need each morning. Dry mix stores well in the freezer.

• 4 c. rolled oats
• ½ c. oat bran
• ½ c. each sesame seed and soy flour
• ½ c.  each almond meal and non-fat dry milk
• 1 TBL cinnamon

To Eat

Bring ½ c. oat mix and ¾ c. water to a boil for 1 minute. Remove from heat. Cover, set aside for 4 minutes. Spoon oatmeal on top of the topping mix of choice (see below), sprinkle with flaxseed and serve.

Oatmeal Toppings

SWEET APPLE & ALMONDS

Apples are fantastic for breakfast and have unique health benefits. Grated, sliced, diced or dried, apples are a source of fiber, minerals, vitamins, natural enzymes (which help digestion) and powerful antioxidant polyphenols & flavonoids.

• ½ apple, grated
• ½ tsp lime juice
• 1 ½ tsp. organic Agave nectar
• 1 TBL sliced almonds
• 2 tsp flaxseed (whole or ground)

Mix all ingredients in a cereal bowl just before breakfast- time. Makes enough for one serving of oatmeal. Feeding more than one? Increase measurements accordingly.

WITH A BERRY ON TOP

This is a healthy, easy and delicious partner to your morning oatmeal. I use “The Magic Bullet” for little treats like this; it’s inexpensive, easy to use and (the best part) easy to clean. You can also use a small Cuisinart or blender.

• 1 bskt raspberries
• 1 TBL organic Agave nectar (a healthy sweetner made from organic agave plants. Best of all it’s low glyscemic)
• 1 TBL water

Blend all ingredients together in a Magic Bullet or blender and pour over prepared oatmeal.

Cook’s note: You can use any type of berry for this…olallieberries, strawberries, blackberries…yum!

NOT-SO-BORING BANANA

I reach for these ingredients when I’m feeling the need for something a little sweeter.

• 1/8 cup raw, fresh pecans pieces
• 1/2 banana, sliced
• 2 tsp. maple syrup

Mix the pecans and bananas in with the cooked oatmeal. Drizzle the maple syrup over the top and dig in!

Recipe: Turban Squash Soup

Turban Squash Soup

At first look, the Turban squash might seem to scream “use me for decoration!” With its bumpy skin, distinctively bulbous & crown-like top, and festive orange, white and green color pattern, the Turban squash is a popular fall

Grandpa Sigona grows our Turban Squash.

ornament. While it’s perfectly designed to put the finishing touch on a Halloween tablescape, it’s also delicious to eat!

• 1 Turban squash
• 4-6 c. chicken broth (Depends on squash size. Add more if soup is too thick.)
• 1 TBL olive oil
• 1 sm onion, chopped
• 3 cloves garlic, minced
• 1⁄4 tsp ginger
• 1⁄4 tsp cinnamon
• Salt & pepper to taste
• Light sour cream, for garnish

Cut top off squash, as you would for a jack-o-lantern. Scoop out seeds & pulp, discard. Place the squash cut side down on foil-covered baking sheet. Cover top with foil. Roast at 350°F for 50-60 min or until tender.

Carefully (it’s hot and you don’t want holes in the shell) scoop squash flesh into a mixing bowl. Set shell back on baking sheet. Use mixer to puree the squash and blend in broth. In a saucepan, sauté onions and garlic in oil on med-hi heat for 2-3 mins. Mix in spices and puree and cook for 3 mins. Pour mix into squash shell and cover with top. Bake for 20-25 min. Serve hot.

Cook’s note: Garnish with a dollop of sour cream & cinnamon. To add a little more substance, saute sausage with the onions and garlic until cooked.