What's Tasty at Sigona's Farmers Market

July 25, 2012

In the Kitchen with Sigona’s Featuring Melons

In the Kitchen with Sigona’s Featuring Melons

Summertime is melon time, so grab a sweet-smelling honeydew or cantaloupe from Sigona’s today and get ready for an explosion of sugary flavors!

Sweet Local Orange flesh Honeydew with a Drizzle of Reduced Balsamic

I really like this 2 minute recipe on a hot day. It’s quick, easy and refreshing. I really like to serve the melon chilled.

Ingredients

  • ½ orange flesh honeydew cut into wedges
  • ¼ cup balsamic
  • 3 sprigs of mint

Directions

  • Slice melon wedges and arrange on a plate
  • In a medium size sauce pan, gently reduce balsamic over medium-low heat by half (This takes several minutes or less.)
  • Remove from heat and cool
  • Drizzle over melon
  • With scissors, cut very thin strips of mint over the melons
  • Garnish with remaining mint and serve

Local Melon Red Wine

This little desert reminds me so much of my grandfather. He made his wine with a blend of 90% Lodi old vine zinfandel and 10 % Muscat. There was always fruit after dinner. This is one of the simple ways we enjoyed fresh fruit.

Ingredients

  • Any type of in-season local melon cut into cubes
    • If you want to get fancy, scoop out balls with a melon baller
  • Wine in a glass. We have two wines in particular that go very well and remind me of my grandfather:
    • Regio Zinfandel: A wonderful old-vine Zin from, you guessed it, Lodi. This wine is priced right for everyday drinking and has nice fruity notes with mild tannins.
    • Rare Red: A 4 blend of Tempranillo, Petite Sirah, Cabenet and Petite Verdot. It’s light and fruity but has body.

Directions

  • Pour your desired wine into a glass
  • Add choice of fruit
  • Enjoy!

Prosciutto and Melon Salad with a Drizzle of Balsamic Syrup

Not only will this salad taste amazing, but the reduction of the balsamic will have your house smelling amazing. Recipe adapted from Food Network.

Ingredients

  • 12 wedges of fresh honeydew melon, about 1 1/2 inches thick
  • Salt and pepper
  • 8 thin slices of Prosciutto di Parma
  • 4 cups of wild arugula, washed, stemmed and patted dry
  • Drizzle of Sigona’s Chilean Koroneiki extra-virgin olive oil
  • 3 ounce pieces of Parmigiano-Reggiano cheese
  • 1/4 cup reduced balsamic, recipe follows

Directions

Season the melon with salt and pepper. Wrap two pieces of prosciutto around each wedge of melon. In a mixing bowl, toss the greens with olive oil, salt and pepper. Mix thoroughly. Mound the greens in the center of four plates. Arrange three prosciutto wrapped melon around each mound of greens. Shave the cheese over the greens. Drizzle each salad with the reduce balsamic.

  • Reduced balsamic
  • 3 cups balsamic vinegar

In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid is reduced to about 1/4 cup, for up to 30 minutes or until syrup-like consistency. Remove from the heat and cool completely. Yield: about 1/4 cup

Cantaloupe, Prosciutto and Arugula Salad with Peach Balsamic

This is one of my personal favorite summer salads that I make all the time. It pairs perfectly with the peach balsamic. Recipe adapted from Food Network.

Ingredients

  • 1/4 cup Sigona’s peach balsamic
  • 1 tablespoon minced shallot
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup Sigona’s Arbequina olive oil
  • 1 tablespoon chopped fresh herbs, such as basil, chives and parsley
  • 1 cantaloupe, peeled seeded and cut into 1/2-inch dice
  • 1/2 cup thinly sliced red onion
  • 8 thin slices prosciutto, cut into thin strips
  • 10 ounces wild arugula, washed and spun dry
  • 1 cup roughly chopped toasted sprouted gourmet almonds (On sale right now at Sigona’s)

Directions

In a mixing bowl combine the peach balsamic, shallot, mustard, salt and pepper and whisk to combine. While continuing to whisk the mixture, add Sigona’s Arbequina olive oil in a slow and steady stream.

Combine the Arbequina olive oil in a measuring cup. While continuously whisking the vinegar mixture, add the oil in a slow, steady stream, until completely emulsified. Whisk in the fresh herbs and set aside as you prepare the salad.

In a large bowl, combine the cantaloupe, red onion, prosciutto, wild arugula and sprouted gourmet almonds. Drizzle with 1/2 cup of the vinaigrette and season lightly with salt and pepper. Toss gently to combine; all ingredients should be well coated with the vinaigrette. Serve immediately.

July 11, 2012

In the Kitchen with Sigona’s Featuring Local Stone Fruit

In the Kitchen with Sigona’s Featuring Stone Fruit

One of life’s great pleasures is biting into a ripe, fresh and sweet piece of stone fruit. Whether it’s a peach, plum, apricot, nectarine or additional hybrid, local stone fruits are wonderful whether eaten out of hand or in a crisp salad.

Out of Hand

OK, so maybe this isn’t exactly a recipe, but we bet you can’t resist the temptation of holding a delicious piece of stone fruit in your hand without chomping down into it to enjoy those sweet, succulent flavors. Nothing beats eating fresh stone fruit right out of hand.

Ingredients

  • Sigona’s stone fruits from Sweet Home Farms
    • Peaches
    • Nectarines
    • Plums
    • Apricots

Directions

  • Select your stone fruit of choice
  • Raise to mouth
  • Bite into the best-tasting fruit in the entire Bay Area
  • Enjoy!

Honey Vanilla Fromage Blanc

I love this quick and simple recipe, especially on warm summer days. The raspberry topping is the perfect complement to Sweet Home Farms’ delectable stone fruits. Recipe adapted from Food Network.

Ingredients

  • 32 ounces fromage blanc
  • 2 TBL heavy cream
  • 1/4 cup Honey Hole Wild Apricot or Blackberry Honey
  • 4 tsp. pure vanilla extract
  • 1/2 tsp. freshly grated lemon zest
  • Vanilla seeds scraped from 1 vanilla bean

Assemble Using:

  • Sigona’s fresh stone fruits, including Diamond Ray nectarines, Ice Princess and Snow Princess peaches and Santa Rosa plums
  • Berries such as raspberries and strawberries
  • Citrus fruit such as oranges, cut in segments
  • Raspberry Sauce

Directions:

  • Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl.
  • Refrigerate until ready to use.
  • To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce.
  • Serve with extra raspberry sauce on the side.

Raspberry Sauce Ingredients:

  • 1 basket of raspberries rinsed
  • 1 tsp. lime juice
  • 1 tsp. lime zest
  • 2 tsp. Honey Hole Wild Apricot Honey

Raspberry Sauce Directions:

  • Place the ingredients for the raspberry sauce in a blender
  • Blend until smooth use as a topping

Carmelo’s Simple Stone Fruit Salad

Simple, delicious and incredibly good for you. No wonder this basic stone fruit salad has become one of my most favorite dishes!

Ingredients:

  • One of the following stone fruits:
    • Diamond Ray nectarines
    • Ice Princess peaches
    • Snow Princess peaches
    • Santa Rosa Plums
  • 1 cup blueberries
  • 1 tsp. lime zest
  • 2 tsp. lime juice
  • A sprinkling of raspberries

Directions:

  • Slice the stone fruit and mix with all ingredients except raspberries
  • Plate and top with raspberries

Peach, Plum or Apricot Raw Stone Fruit Cobbler

Nothing beats a refreshing and sweet cobbler, especially when stone fruits are perfectly in season as they are right now. This healthy treat is sure to satisfy any sweet tooth.  Recipe courtesy of About.com.

Ingredients:

  • 1 ½ pounds (5-6 cups) of Sweet Home Ranch’s peaches, plums, nectarines or apricots pitted and cut into 1” chunks
  • 2 TBL of Honey Hole Wild Honey
  • ½ tsp. pure vanilla extract
  • 1 cup dried unsweetened shredded coconut
  • ½ cup walnut pieces
  • ½ cup pecan pieces
  • 5 large medjool dates, pitted and chopped
  • 1/2 tsp. almond extract
  • ½ tsp. ground cinnamon powder
  • Pinch of grated nutmeg or mace
  • Pinch of sea salt

Directions:

  • Gently toss the fruit with the agave and vanilla extract. Divide the fruit amongst 4 dessert glasses and set aside.
  • Place the remaining ingredients (coconut, walnuts, pecans, dates, almond extract, cinnamon, nutmeg and salt) in a food processor and pulse the mixture until it is coarsely ground but still has texture.
  • Divide the mixture between the 4 berry dishes, scattering evenly over the top to form a thick crust.
  • The crisp can be served immediately or chilled.
  • Serves 4

July 3, 2012

Sigona’s Fresh Press Olive Oil of the Month: July 2012

Sigona’s Fresh Press Olive Oil of the Month: July 2012

July means sunny skies, celebrating our independence on the 4th and summer barbeques with friends and family. And what barbeque would be complete without a piece of mouth-watering, extra-virgin-olive-oil drizzled bread adorning your plate?

That’s why we’re excited to let you know that our fresh pressed extra virgin olive oils from the southern hemisphere have just arrived in the store. The first oil we’re going to feature is Empeltre from Chile. If you’ve ever wondered what it’s like to drink a salad, taste a sample the next time you’re in the store – just be careful of that peppery goodness on the back end.

Sigona’s July 2012 Olive Oil of the Month

Empeltre (from Chile)

This oil:

  • Is like eating a salad
  • Boast notes of celery, fresh lettuce and additional vegetables
  • Delivers a jolt of throat-closing pepper on the back end
  • Packs a robust polyphenol count of 398

Try this recipe from Veronica Foods

Super Robust Olio Nuovo Empeltre EVOO Focaccia with Rosemary & Caramelized Shallots

Ingredients:

  • 5 cups all purpose, unbleached flour
  • 2 cups lukewarm water; filtered if possible
  • 1 cup cooled, unseasoned, mashed russet potatoes
  • 1/3 cup + 1/3 cup + more for drizzling of Sigona’s fresh pressed Empeltre EVOO
  • 2 teaspoons fine sea salt
  • 1 tablespoon granulated sugar
  • 2 medium shallots thinly sliced
  • 1 package active dried yeast, or 2 1/4 teaspoons
  • 1 tablespoon fresh rosemary leaves rough chopped
  • Fresh ground black pepper
  • Sea salt to taste

Directions:

If making the dough in your bread machine, follow its instructions for the order of adding ingredients. In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the yeast to bloom for about 5 minutes. Add 1/3 cup of olive oil, mashed potatoes and sea salt. Mix to combine.

breadWith the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky. Reserve any leftover flour for rolling the dough out.

Cover the bowl and allow the dough to rise in a warm place for one hour.

On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations. Cover and allow the dough to rise for another hour in a warm place.

Preheat the oven to 375 degrees.

Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with the remaining 1/3 cup of Sigona’s fresh pressed Empeltre EVOO. Add a sprinkle of fresh ground pepper and sea salt.

Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm and enjoy.

Click here for more great recipes!

June 26, 2012

In the Kitchen with Sigona’s Featuring Local Corn

In the Kitchen with Sigona’s Featuring Local Corn

Fresh-picked corn lends itself to a corn-a-copia of delights…sorry, couldn’t resist! Whether on the cob or shaved off and stirred into a dish, don’t miss out on one of summer’s sweetest foods.

Grilled Corn Salad with Lime, Red Chili and Cotija

Grilled Corn Salad

Grilled Corn Salad with Lime, Red Chili and Cotija. Recipe and photo courtesy of The Food Network.

I absolutely love grilled corn in a number of dishes. What I love about this one most is that it’s all done on the grill! No mess to clean up in the kitchen. Recipe adapted from Bobby Flay of The Food Network.

Ingredients

  • 8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
  • Sigona’s Fresh Press extra virgin olive oil, such as Arbequina
  • Salt and freshly ground black pepper
  • 2 limes, juiced
  • Zest of 1 lime
  • 1 TBL ancho chili powder
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup grated cotija cheese
  • 1/4 cup Queso Fresco, for garnish

Directions: Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.

Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.

Sprinkle with crumbled Queso Fresco once the dish is plated.

Green Beans with Roasted Corn and Green Onions

green beans corn and tomato

Green Beans with Roasted Corn and Green Onions. Photo and recipe courtesy of The Food Network.

The simplicity of this dish makes for an easy weeknight side or potluck dish for your next summer get-together. Recipe adapted from Guy Fieri of The Food Network.

Ingredients

  • 4 cups fresh green beans, such as Blue Lake beans, ends cut
  • 2 corn on the cob
  • 2 TBL Sigona’s Fresh Press extra virgin olive oil, such as Arbequina
  • 1 red onion, large, cut in 1/8-inch rounds
  • 1/4 cup white wine, such as chardonnay
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 3 TBL butter
  • 1/4 cup diced, seeded Roma tomatoes
  • 3 TBL grated Sigona’s Bio Parmesan cheese

Directions: Bring a pot of salted water to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain.

Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob.

In a large sauté pan over medium heat, add oil, after 45 seconds add onions and sauté for 4 to 5 minutes, add green beans, corn, and garlic. Sauté for 4 minutes, deglaze with wine, season with salt and pepper, and butter.

Garnish with Roma tomatoes and Parmesan.

Fresh Corn Salad with Black Beans, Tomato and Cilantro

corn cilantro salad

Corn Cilantro Salad

Delicious with tortilla chips or as a salsa to top grilled Tilapia, local halibut or white seabass this salad is always a hit. Courtesy of Laura H., a Sigona’s fan. Serves about 4.

Ingredients:

  • Juice from 2 limes, about 4 TBLs
  • 4 TBLs olive oil
  • 2 clove garlic
  • Salt and pepper
  • A 15-ounce can black beans, rinsed and drained
  • Kernels cut from 1-2 ears of white corn (about 1 cup)
  • 1 1/2 cups tomatoes (use an assortment of halved cherry tomatoes or use 3 Roma tomatoes, seeded and chopped)
  • 1 red onion, minced
  • Half a bell pepper, seeded and diced (look for an orange one to add color to the dish)
  • 3 TBLs minced fresh cilantro leaves
  • 1 jalapeno pepper, seeded and diced (add more to taste)
  • 1/2 tsp cumin (or to taste)
  • Optional: top with diced or sliced avocado when ready to serve.

Directions: In a bowl whisk together lime juice, oil, garlic and salt to taste. Stir in remaining ingredients and season with salt and pepper, to taste.
Let salad stand at room temperature for at least 30 minutes, stirring occasionally, to let flavors develop. Laura recommends making it the night before.

Corn Ice Cream

This recipe comes from Frontera Grill in Chicago, one of the nation’s best known Mexican restaurants, owned and operated by Rick Bayless who’s widely respected as one of our countries premier chef’s and an expert of Mexican cuisine. Makes about a quart.

Ingredients:

  • 1 1/2 (1.5) cups corn kernels
  • 1 cup half-and-half
  • 3 egg yolks
  • 1/2 (.5) cup sugar
  • 1 cup heavy cream
  • 1/2 (.5) tsp vanilla
  • 1 pinch of ground cinnamon

Puree the corn with the half-and-half until as smooth as possible. Push the puree through a sieve or strainer to remove big chunks. Put corn puree, sugar and yolk in top of a double boiler and whisk together, cooking and stirring until thickened and starting to steam, about 180ºF. Do not boil. Remove from the heat and cool. Stir in cream, vanilla and cinnamon. Chill until cold and then churn in an ice cream maker according to directions.

Sautéed Corn with Cherry Tomatoes and Basil

A summer staple in my house that is incredibly easy to throw together and a great side dish to grilled meat or fish. Serves 4. Adapted from “Joy of Cooking.”

Ingredients:

  • 2 ears of corn, shucked
  • 1 pint cherry tomatoes, halved (use a variety of tomatoes for added color)
  • A few leaves of basil, sliced thin (use scissors to snip)
  • Salt, pepper
  • 1 TBL butter
  • 1 TBL cream, optional

Cut the corn from the cob. Melt the butter in a sauce pan over medium heat. Add the corn kernels and cook for 1 min. Add the cherry tomatoes and cook for another minutes until juices start to run. Stir in salt, pepper, basil, and cream. Serve.

Keep it on the cob.

Grilled Corn on the Cob

For an impressive presentation, peel back the husk – don’t remove it – to remove the silk. Pull the peeled husk down to the bottom, creating a handle. Take one of the outer husk leaves off and trim it to a thin strip. Use the strip to tie the peeled back husks together with a bow.

Heat grill to medium heat, oil the grates and place the ears directly on the grates. Turn several times as the corn cooks. Keep it on the grill for about 10 minutes or until the husks are charred and are beginning to peel. Serve corn immediately along with butter, salt and pepper. You can also use spiced or herbed butters. Recipes follow.

Boiled Corn on the Cob

  • Use about 1 quart of water per ear of corn
  • Salt

Directions: Bring salted water to a boil. Add the corn and cook for 2-4 minutes. Remove corn using tongs and shake off the extra water. Serve with butter, salt and pepper.

Not-So-Plain Corn on the Cob

Following are a few fancy butter spreads that add fantastic flavor to corn on the cob. Each ingredient combination is enough for about 4 ears of corn.

Herb’s Favorite

  • 3 TBL butter, softened
  • 1 ½ TBL of fresh herbs, such as a combination of parsley, basil, tarragon, chives, sage and chervil

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

Honey Butter

  • 3 TBL butter, softened
  • 1 TBL Honey Hole Honey Co. honey or organic Agave nectar

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

Chili Butter – Or – Chili-Lime Butter

  • 2 TBL butter, softened
  • ½ tsp chili powder
  • Pinch of salt
  • For chili-lime butter, add grated peel of ½ of one lime. Add more if desired.

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

Lemon & Dill Butter

  • 3 TBL butter, softened
  • 1 tsp fresh dill weed or ½ tsp dried
  • Grated peel of 1/2 lemon
  • Pinch of white pepper

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

June 25, 2012

Beef Potstickers made with Open Source grass-fed beef

Beef Potstickers

Grass-fed Beef Potstickers by Luisa Ormonde of Luisa’s Catering in San Carlos, Calif.

Recipe courtesy of Luisa Ormonde, a local private chef and caterer. Luisa says, “I made these this morning for a client and will make them again for myself! I found the dough very easy to work with, *but if you are intimidated just use premade pot sticker wraps/round wonton wraps instead. Enjoy!” Makes approx. 25-30 potstickers.

For dough (*see note above)

  • 1 3/4 to 2 cups all-purpose flour
  • 3/4 cup boiling-hot water

For filling

  • 1 lb grass-fed ground beef (such as local Open Source beef, found at Sigona’s)
  • 3 TBL soy sauce
  • 3 TBL Asian sesame oil
  • 1 TBL peanut oil
  • 2 TBL minced peeled fresh ginger
  • 1 tsp black bean garlic sauce
  • 1 TBL organic sugar
  • 1/4 cup finely chopped green garlic chives (6 oz) (Cook’s note: find flowering garlic chives (jiu cai in Mandarin) at a local Asian market or use regular chives minced with a little garlic)

For panfrying

  • 1 TBL peanut oil
  • 1/3 cup warm water

Make dough: Put 1 3/4 cups flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 1/4 cup flour if dough is sticky, until smooth, about 5 minutes.

Form into a ball and cover with clean towel. Let stand at room temperature at least 30 minutes.

Make filling while dough stands: Stir together beef, soy sauce, oils, ginger and bean paste in a medium bowl, then stir in chives.

Form and fry dumplings: Divide dough in half. On lightly floured parchment paper, roll out one half until thin with rolling pin. With a 3 inch round biscuit cutter, cut as many circles as you can out of the dough (you can reroll the scraps but form into a ball and let rest again before rolling). Place a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal then crimp. Place each dumpling, sealed edge up, on a wax/parchment paper-lined tray. Make more dumplings in same manner with remaining dough.

For panfrying: Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.

Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.

Cooks’ note: Dumplings can be formed 4 hours ahead. Chill in 1 layer, not touching, on wax-paper-lined tray, loosely but completely covered with plastic wrap.

June 13, 2012

In the Kitchen with Sigona’s Featuring Local Halibut

In the Kitchen with Sigona’s Featuring Local Halibut

Halibut has a snow-white flesh, firm texture (sometimes called the steak of seafood) and a mild flavor so easily takes on the flavors of other ingredients with which it’s cooked. It’s also naturally lean, packed with fatty Omega-3s to help break down cholesterol and is nutrient-dense. This is a delicious fish and we know  you’ll enjoy the recipes!

Fish Tacos with Cabbage-Jalapeño Slaw

This is absolutely my favorite way to eat local halibut. It’s simple, healthy and delicious. For this recipe I’ve done a quick job on the marinade and not taken the time to let marinate. All the flavors come together just about the same, especially when you’re in a hurry. Recipe adapted from Food Network’s Anne Burrell. Serves 4.

My favorite dish of summer: Fish Tacos with Cabbage-Jalapeno Slaw. Recipe adapted from Food Network’s Anne Burrell. Photo from Food Network.

Fish:

  • 1 pound local halibut or white seabass
  • 1 lime, zested and juiced
  • 1/2 tsp Spanish paprika (also known as pimenton)
  • 2 cloves garlic, smashed
  • 1/2 cup Sigona’s Fresh Press Arbequina extra virgin olive oil (it has a fruity-buttery flavor)
  • Kosher salt

Slaw:

  • 1/2 head green cabbage, shredded
  • 1/2 cup shredded carrots
  • 3 green onions, sliced thinly on the bias
  • 1 jalapeño, minced, optional
  • 1/4 to 1/2 cup white vinegar
  • 2 TBL Honey Hole Honey Co. honey, either the wild apricot or blackberry honey
  • 1/8 cup Sigona’s Fresh Press Arbequina extra virgin olive oil
  • Kosher salt

For serving:

  • 8 flour or corn tortillas
  • 1 avocado, halved, pitted and flesh sliced

Fish: Cut the fish into strips. Combine the fish with the lime zest and juice, paprika, garlic, oil and salt, to taste, in a medium bowl. Let sit at least 20 minutes. This can be done a day ahead, covered and refrigerated.

Cabbage: Combine the cabbage, carrots, green onions, and jalapeño, if using, in a medium bowl.

In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.

To cook and assemble: Preheat the oven to 350 degrees F. Wrap the tortillas in foil.

Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.

While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.

Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.

Carmelo’s Halibut in a Parchment Pocket with and Ginger, Green Onions and Jalapeno

This dish practically prepares and cleans up itself! Throwing ingredients in a parchment pocket is one of my favorite ways to prepare summer dishes, plus baking in parchment melds all the ingredients together making for a flavor-packed dish. Serves 6. – Carmelo Sigona

  • 6 portions (about 5-6 oz. each) local Halibut
  • 1/2 teaspoon sea salt
  • 1 piece of fresh ginger (2 inches), peeled and julienned
  • 6 medium cloves garlic, peeled and crushed (do not cut – should be removed before eating)
  • 1/4 cup green onion, chopped
  • 1 small-medium jalapeño, julienned (remove the seeds to lower heat intensity or leave out the jalapeno completely)
  • 1/4 cup Sigona’s Fresh Press extra virgin olive oil
  • Gluten-free soy sauce, for drizzling, such as organic Tamari by San-J
  • 6 17-inch long sheets of parchment paper
  • 6 lime wedges (for serving)

Directions: Preheat the oven to 400F. Place a piece of halibut in the center of each sheet of parchment. Season lightly with sea salt.

Top each piece of halibut with an even amount of ginger, cilantro, garlic, green onion and jalapeño (if using). Drizzle each with a little of the olive oil and a little soy sauce.

To make the packets, bring the long ends of the parchment together and fold down at least three times to touch the top of the ingredients, making a seam. Fold or twist the ends up to meet the ingredients. Secure with a bit of string if the packet needs help staying folded shut.

Place the packets on a baking sheet (you may need more than one baking sheet) and bake at 400 for 13-15 minutes or until the packets are puffed up and fish is cooked through.

Serve each packet with lime wedges. Be sure to inform your guests to remove the garlic clove before eating and also advise them to use caution when opening the packets – the steam that escapes can be very hot!

Pan-fried Halibut with Mango Salsa

Pan-fried Halibut with Mango Salsa. Recipe and photo courtesy of the food blog Teczcape – An Escape to Food.

Another nice summer dish, do you think so? It’s simply divine when you use local, fresh-caught halibut and fresh fruits for the salsa. Recipe and photo courtesy of the food blog Teczcape – An Escape to Food. Serves 2-3.

Homemade Mango Salsa:

  • 2 Mango, cut into small cubes
  • 2-3 kiwis, cut into small pieces
  • 10+ some water chestnuts, cut into small cubes
  • handful of cilantro leaves, chopped finely
  • 1/4 cup sliced almonds
  • Fresh-squeezed lime juice from 1 lime

Directions: Just mix all the ingredients and set aside in fridge.

Pan-fried Halibut with Mango Salsa:

  • 2 fresh local halibut fillets
  • salt and pepper
  • Sigona’s Fresh Press extra virgin olive oil, for sautéing
  • mango salsa prepared earlier

Directions:

1. Dab dry the fillets and season with some salt and pepper

2. Heat some olive oil in sauté pan at low-medium heat. Pan-fry one side of the halibut for about 5-6mins (Note: DO NOT turn the fillet while sautéing one side.)

3. After 5-6mins, turn the fillet over and pan-fry for another 4-5mins

4. While pan-frying the other side, spoon the mango salsa on the already cooked top-side. Use a aluminum foil to cover top-side of fillet that is topped over with salsa, while pan-frying the other side.

Note: The salsa need not be cooked. Covering with the foil circulates the heat of frying within the fillets while frying and warms the mango salsa simultaneously, so that the entire dish – fish and salsa – is served warm. The flavors also meld a bit more.

5. Serve immediately

Lazy Cioppino, a San Francisco Seafood Stew                       

Recipe and photo courtesy of Zest Bakery (a gluten-free hotspot) in San Carlos. The Zest crew notes, “Cioppino is a classic San Francisco stew featuring fresh shellfish and fish. I’ve always loved lightness of this tomato-based soup, and it’s probably the easiest soup I’ve ever made and the easiest soup to eat.” Total time: 40 mins. Serves: 6-8.

Lazy Cioppino, a San Francisco Seafood Stew. Recipe and photo courtesy of Zest Bakery in San Carlos.

Ingredients

  • 3 TBL olive oil
  • 1 medium onion, finely chopped
  • 1 small (or 1/2 large) fennel bulb, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 3 bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
  • 1 1/2 cups dry white wine
  • 1 8-ounce bottle clam juice
  • 1 pound skinless local halibut (or local white seabass) cut into 1″ pieces
  • 1 pound mussels, scrubbed, debearded
  • 1 pound large uncooked shrimp, peeled and deveined (or frozen king crab legs, thawed)
  • For serving: a gluten-free baguette – find them at Zest Bakery in San Carlos!

Directions: Heat oil in a large heavy pot over medium-high heat. Add onion, fennel, garlic, bay leaves, oregano, and red pepper flakes. Season with salt and pepper. Cover, and cook, stirring occasionally, until onion and fennel are soft, about 12 minutes.

Stir in tomatoes with juices, wine, clam juice, and 1 cup water. Cover, bring to a boil, reduce heat to medium-low, and cook, stirring often, until flavors meld, about 15 minutes. Stir in fish, mussels, and shrimp and bring to a simmer.

Cover and cook for 2 minutes. Cook until mussels open and seafood is cooked through, about 5 minutes (discard mussels that do not open). Serve with toasted bread.

Note: try one of Zest Bakery’s baguettes (they’re gluten-free!) toasted it with a little garlic, olive oil, and parsley salt. YUM.

June 4, 2012

Sigona’s Fresh Press Olive Oil of the Month: June 2012

Sigona’s Fresh Press Olive Oil of the Month: June 2012

Since the last time we chatted, the sun has been shining brightly over the Bay Area, our San Francisco Giants have been gaining ground on those pesky Los Angeles Dodgers and the Facebook IPO was about as underwhelming as a stale cracker.

Fledgling stocks aside, June is the ideal time to dust off that BBQ, call up a few friends and enjoy delicious dishes created with Sigona’s fresh produce. That’s why we’ve provided you with a truly astounding pizza pie that will have your friends and family “oohing” and “ahhing” with pleasure. It’s even the perfect dish for dad on Father’s Day.

With that said, here is June’s extra virgin olive oil of the month from Sigona’s Farmers Market that will have your pizza tasting fantastic

Sigona’s June 2012 olive oil of the month

Nocellara From Argentina

This oil:

  • is buttery and light up front while possessing a fruity middle
  • has a slick kick of pepper on the finish
  • contains a polyphenol count of 223

Try this recipe from Veronica Foods

Grilled Thin Crust Pizza With Fresh Fava Bean Pesto & Arugula Salad with Gremolata Vinaigrette

Fresh Fava Bean & Goat Cheese Pesto

  • 3 pounds fresh fava bean pods
  • 2 large garlic clove, crushed
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 cup Nocellara Extra Virgin Olive Oil from Argentina
  • 1/3 cup fresh goat cheese (If you don’t like goat cheese, we have some awesome French Bries on sale this week that would work well)
  • 1/4 cup really good quality Pecorino Romano

Directions: Have a medium bowl of ice water prepared. Bring a medium pot of lightly salted water to boil. Shell the fava beans and add to the salted water. Blanch the fava beans for 2 minutes and then add to the bowl of ice water. Allow to cool. Slip the peel off each bean and place in to a food processor with all the other ingredients. Pulse until pureed and creamy. Adjust seasoning to taste and reserve. This pesto sauce can also be used over pasta, on bruschetta, or as a dip for veggies.

Thin Crust Nocellara Extra Virgin Olive Oil from Argentina Pizza Dough

  •  4 1/2 cups All Purpose Flour
  • 2 cups warm 110 degree spring or filtered water
  • 1/3 cup Nocellara Extra Virgin Olive Oil from Argentina
  • 1 tablespoon fine sea salt
  • 1 tablespoon raw sugar
  • 2 1/2 teaspoons active dry yeast

Note: A quickie alternative you’ll find in our stores is Vicolo organic corn meal pizza crust and Lomonica par-baked pizza crust. Both are excellent.

Directions: If using a bread machine follow the instructions for adding ingredients to the machine. If mixing in a mixer or by hand, combine the sugar and water and yeast in a large bowl or mixer bowl. Allow to sit for five minutes. Add the olive oil and salt. Begin mixing in the flour. It will be fairly wet but avoid the temptation to add more flour. Knead for approximately 3 minutes until the dough is relatively smooth and cohesive. Allow to rise for 1 hour covered in a warm place. Divide and shape or roll the dough in to two large thin crust pizzas or three medium thin crust pizzas. Makes enough dough for 2 large or three medium thin crust pizzas

Simple Arugula Salad with Gremolata Vinaigrette

  • 5 cups baby arugula, washed and dried
  • 2 tablespoons fresh squeezed lemon juice
  • 1/3 cup Gremolata Olive Oil
  • 1/2 teaspoon fine sea salt
  • Fresh cracked pepper to taste

Directions: Just before the pizza is ready to be taken off the grill, combine the lemon juice with the sea salt. Whisk in the gremolata olive oil and season with pepper. Adjust seasoning and gently toss the arugula with the vinaigrette.

Grilled Thin Crust Pizza With Fava Bean Pesto & Arugula Salad With Gremolata Vinaigrette

  • Prepared pizza dough above
  • Fava Bean Pesto
  • 1 pound fresh buffalo mozzarella fresca, thinly sliced
  • Simple Arugula Salad with Gremolata Vinaigrette

Directions: Add approximately 1/3 cup of pesto to each medium pizza or 1/2 cup to each large pizza. Add a layer of mozzarella, season with a little sea salt and fresh cracked pepper. Grill or bake at a minimum of 500 degrees, preferably on a preheated pizza stone, or on a large, inverted, preheated cast iron skillet. Depending on how hot you can get your oven or grill, the cooking time will be anywhere between 5-10 minutes. You are looking for golden brown crust and bubbling cheese. Remove from the oven and top with the prepared Simple Arugula Salad and serve immediately.

Serves 6-8

May 16, 2012

In the Kitchen with Sigona’s featuring Artichokes

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

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.

May 10, 2012

Sigona’s Fresh Press Olive Oil of the Month: May 2012

Sigona’s Fresh Press Olive Oil of the Month: May 2012

Ah spring! It’s time to welcome back the sun shining on your face, the San Francisco Giants to AT&T Park and flavor-exploding salads to your lunches, dinners and BBQs. You may already be planning a nice home cooked meal for Mother’s Day – and Memorial Day will be here before you know it as well – so this month’s olive oil and recipe couldn’t come at a better time.

Chilean ArbequinaDon’t forget we have some fantastic in-store signage to provide you with all the oleic acid information you need when selecting your favorite fresh pressed olive oils. Have any questions? Just ask one of our experts in the olive oil section the next time you’re in Sigona’s. They’ll make sure you leave the store with the perfect extra virgin olive oil needed to turn any recipe into a home run.

Without further ado, here is our selection for a beautiful cultivar that really tastes fantastic right now.

Sigona’s May 2012 olive oil of the month

Chilean Arbequina

This oil…

  • while typically a mild cultivar, this particular crop produced a robust oil that’s exceptionally bold and flavorful with a polyphenol count of 435.
  • is lush, buttery and possesses a slightly delayed, mild peppery sensation on the back end. You’ll also notice glimpses of dry grass with aromas of ripe olive.
  • is crying out for inclusion in flavor-exploding dishes, including grilled bruschetta and ingredient-laden salads – including the shaved fennel masterpiece below.

Try this recipe from Veronica Foods

Shaved Fennel Salad with Chilean Arbequina

  • 2 trimmed, thinly sliced fennel (sweet anise) bulbs
  • 2 TBL finely chopped flat leaf parsley
  • 4 TBL Sigona’s Fresh Pressed Chilean Arbequina Olive Oil
  • 2 TBL freshly squeezed lemon juice
  • 1 tsp. sea salt
  • Fresh ground pepper to taste
  • 1/3 cup finely shaved Pecorino Romano
  • 3 cups mixed baby greens and radishes for presentation – optional (wash first)

Directions: Place the shaved fennel in a re-sealable bag or bowl large enough to hold it. Thoroughly whisk together the Chilean Arbequina olive oil, lemon juice, salt, pepper and parsley.

Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours.

In a bowl or large platter, arrange a bed of mixed baby greens. Arrange fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino Romano and fresh ground pepper.

Serves 4-6.

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