Pot roasts are great Sunday night dinners. You may have some extra time to spend cooking, the dish is warm and filling, plus, you should end up with leftovers to last an extra day or two - perfect for lunches or to revisit the following evening.
This Italian Veggie Orzo soup is the perfect comfort meal on a cold winter evening. It’s delicious, hearty, and comes together in 25 minutes with little cleanup. You can put your own twist on it by adding in cannellini beans or chickpeas. Make this the next time you’re in a hurry to put dinner on the table or when you need to use up some veggies in the fridge. We hope you enjoy this Italian-inspired soup as much as we do!
Citrus season typically lasts from November through June, but many varieties are at their peak in the winter. Citrus fruit is a fantastic source of vitamin C, which is believed to boost your immune season and keep you healthy through these chilly months. Here are a few of the many citrus varieties you will see throughout the season!
Time to make crispy potatoes for your next Sunday breakfast with the family. These potatoes are crispy on the outside and perfectly tender on the inside. One of the best parts of this recipe is that it’s very hands-off so you can prep other delicious food along the way. We used fresh rosemary but you can substitute it for dill or any of your favorite herbs.
Apple season is here and it’s time to make these cinnamon apple muffins that have the most delicious brown sugar crumb topping! This recipe is perfect if you’ve accumulated some apples from your Sigona’s produce boxes. We personally like to use Granny Smith apples because they are tart, crunchy, and perfect for baking, but any apples you have on hand will do.
This spicy pad thai recipe is perfect for a mid-week dinner and uses many common cooking vegetables. This recipe might be better than the restaurant and is definitely worth a try! It comes together quickly so prep and cut all the ingredients ahead of time. We suggest using carrots, bell pepper, and broccoli but all these ingredients can be substituted or left out. Another addition is crushed peanuts! If you’re just making it for two people don’t worry the leftovers are fantastic for lunch.
This perfect fall-inspired fruit salad is made with Fuyu persimmons, pomegranates, and Satsuma mandarin juice. We garnished it with cilantro, green onion, and a little bit of red onion to balance out the sweetness of the persimmons and pomegranate. What makes this salad even better is that the produce is insanely fresh this time of the year and grown locally here in California!
This recipe comes from one of our favorite cookbooks, Six Seasons: A New Way with Vegetables. This fall inspired recipe bursts with flavor and combines farro, carrots, dried apricots, pistachios, and whipped ricotta.
Green Bean Casserole is another traditional side to your Thanksgiving feast! There are countless recipes that use canned green beans and cream of mushroom soup, but it’s hard to beat a casserole using fresh ingredients. The dish becomes so much more flavorful when you cook these vegetables together!
This sweet potato casserole is going to become your new Thanksgiving staple. The topping of this casserole might be the best part; it’s packed with brown sugar, butter, and pecans making every bite crunchy and sweet. We’re obsessed with this recipe because it uses sweet potatoes and a California-grown navel, both currently in season and delicious!
The holidays are coming up quickly, so you might be starting to plan your Thanksgiving menu. It can be overwhelming to plan a meal with a number of dishes, especially if you're hosting more people than usual. But you don’t need to buy canned cranberry sauce to save time on Thanksgiving Day. It’s quick and easy to make at home, and is a great dish to prepare a day or two in advance since it’s served chilled.
As the holiday season nears, we can’t get enough of everything pumpkin! Almost nothing is more synonymous with the holidays as a classic pumpkin pie for dessert. While you might be tempted to use canned pumpkin in a pinch, it’s surprisingly simple to make pumpkin pie entirely from scratch!