What's Tasty at Sigona's Farmers Market

July 14, 2010

In the Kitchen with Sigona’s and Fans

In the Kitchen with Sigona’s and Fans

We love hearing about your cooking successes (and messes) and encourage all our customers to send in their favorite recipes so we can share them with others. Below is a recipe from Johnny, one of our biggest fans, who also included seasonal pairing suggestions. Johnny is quite amazing with his recipes that are quick, easy and healthy. We’ve chatted a bit about making fruit & vegetable smoothies with coconut water as a base, too. Thanks, Johnny, for another winner! – Carmelo Sigona.

“Time to share a recipe with you using Sigona’s own fabulous ingredients. I like to play around with cooking ideas to make for my mom. My newest summer concoction came inspired by a bottle of Sigona’s peach balsamic vinegar that was unopened in my cabinet and begging to be used. I got creative and came up with a simple and delicious dish.”  – Johnny Righini

Sigona’s Sauté with Summertime Peach White Balsamic

“Peach season comes and goes but this recipe doesn’t have to. Preserve peaches by freezing chunks when the season is ending… then you can enjoy them for seasons to come.” – Johnny

You’ll need:

  • 2 medium eggplants, cut into reasonable sized chunks (keeping in mind they will shrink once cooked)
  • 3 large summer ripe peaches, cut into bite sized chunks
  • 1 large sweet onion, cut into bit sized chunks (preferably the same size as your peach chunks)
  • Sigona’s Fresh Press Extra Virgin Olive Oil
  • Sigona’s Summertime Peach White Balsamic
  • Fresh Italian herbs, chopped fine (oregano, thyme, or basil work well with this one… I used oregano)
  • Fresh ground black pepper and sea salt to taste

How to: Chop and chunk your eggplant, peaches and onion. Oil the bottom of a deep dish pan enough so eggplant will not stick. Toss in your eggplant first and put your peaches and onion on top. Drizzle well with balsamic vinegar. Bring to a high heat, stirring occasionally, and then bring to a low heat to slowly simmer as the ingredients shrink down and marinate in their own juices and the olive oil and balsamic. The longer you simmer, the more flavor your mix will soak up — especially the eggplant, which is like a sponge but will become mushy if cooked too long, so keep a keen eye out.

Transfer a serving portion to a dish and sprinkle fresh herbs on top along with ground black pepper and sea salt to taste.

Enjoy as is or as a side dish with seasonal pairing. I included the following pairings for this dish based on seasonal flavor flair:

  • Spring: pair with a side salad of organic spring greens, mini heirloom tomatoes, shaved Beemster or Parrano gouda, a few cinnamon or praline pecans and a homemade herb dressing.
  • Summer: pair with grilled vegetarian (zucchini, red potato, bell pepper, pineapple, etc.) or shrimp/prawn/seafood kabobs.
  • Fall: pair with a baked sweet potato topped with homemade raw honey and avocado mousse (YUM!).
  • Winter: compliment a warm grain dish like cous cous with pine nuts, quinoa with dried fruit bits or a wild rice pilaf placed on a bed of arugula. Eat side by side or be daring and put eggplant/peach mix on top of your warm grain and let the juices dance into your dish!!!
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5 Comments »

  1. My Sigona’s Friends! You are all too kind. I had no idea that when I sent this in it would be featured, I was just having fun sharing! Thank you for carrying on the fun and sharing it as well. I hope people enjoy. God bless you all deeply. I give thanks to the Lord for each and everyone of the Sigona’s family : ) both blood and non blood related. I love everyone of you and you all make shopping at Sigona’s even more of a pleasure. I feel like we are all one big family!

    Comment by Johnny — July 14, 2010 @ 6:16 pm

  2. Well, I am the mom of this creative chef Johnny Righini. He plans to preapare these dishes for me and I can tell you that he knows what he is doing when it comes to good flavors that compliment each other. I want to thank everyone at Sigona’s for being so kind to my son when he shops there. Jimmy is really the only one that I have interfaced with and he is such a doll. I am grateful that your market there. Signed Lauren Righini

    Comment by Lauren Righini — July 14, 2010 @ 7:11 pm

    • We always love seeing Johnny in the store and his kind, supportive emails always make us smile. You’re lucky to get to sample all his flavorful and creative dishes!

      Take care,
      The Sigona’s Crew

      Comment by Sigona's — July 15, 2010 @ 9:31 am

  3. What an ingenious recipe! Unfortunately I am far from California, but if I can find fresh ingredients like those featured in this recipe, then I’ll be sure to try it. That Johnny really knows his stuff! Thanks again to Sigona’s and Johnny!

    Comment by Cindy — July 15, 2010 @ 4:59 am

    • Thanks, Cindy! We do ship our balsamics and olive oils so let us know if you’re interested! 650/368-6993.

      Take care,
      The Sigona’s Crew

      Comment by Sigona's — July 15, 2010 @ 9:20 am


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