Kale Pesto Citrus Salad made with kale, pesto, and a navel orange is not your typical kale salad, but the combination of these three alpha ingredients makes for a truly delicious salad that is also nutritious and colorful. The other ingredients – beets and sliced almonds – are not as bold but add significant flavor and texture to a perfect Autumn salad.
The key to this salad is a light pesto dressing. I use Seggiano Kale Pesto* which captures the dark leafy green flavors of black kale (or “cavolo nero”), a hearty winter vegetable but a traditional pesto sauce is also delicious. My recipe calls for 2-3 tablespoons diluted with a 1/4 cup of water to make the dressing light. Don’t underestimate the importance of the navel orange pieces. The flavors of kale and orange work really well together. Read more
Seggiano, the Italian gourmet and culinary leader is at it again. With 3 delicious pesto sauces already on the market, Seggiano decided the times is right to introduce a new pesto: Sicilian Wild Fennel Tomato Pesto: a thick and hearty sauce made with tomato salsa (tomatoes, salt) 43%, sun-dried tomatoes (tomatoes, salt) 28%, Italian extra virgin olive oil, wild fennel leaves 8.5%, avola almonds, and chili. Read more
When it comes to Italian food, there is one label that can always be trusted: Seggiano. Imported from Italy, Seggiano products include olive oil, balsamic vinegar, artichoke hearts, roasted red peppers, crackers, pasta, flatbread, olives, panforte, sauces, and pesto – all of which are categorically referred to as “Real Food From Italy.”
Made with real ingredients (non-GMO) without artificial ingredients and preservatives, Seggiano food products set a standard for prepared food that is hard to match even in your own kitchen (they grow the olives used to make the olive oil) so don’t feel guilty about buying a prepared food because next to homemade, Seggiano is best. Read more
Shiitake Mushrooms and Pasta with Pesto is a dish that has both Asian and Italian influence which may seem like a strange combination but the flavor is rather brilliant. Shiitake mushrooms are often used in Asian dishes along with toasted sesame oil and Chinese 5-spice powder (a combination of cinnamon, star anise, peppercorns, ginger, and cloves although some blends contain fennel instead of ginger) to add flavor while pesto – an Italian sauce with a foundation in olive oil, basil, and nuts – is an Italian favorite whether used in pasta or on a pizza.
In Shiitake Mushrooms and Pasta with Pesto, the vegetables (mushrooms and brussels sprouts) are seasoned and roasted with a bit of toasted sesame oil (a small amount goes a long way) and Chinese 5-spice powder while the pasta is covered in a very light pesto sauce. When combined, the complex flavors all come together for a delicious, creamy, and very satisfying meal. Read more
Several weeks ago, my daughter was grocery shopping with her dad when she called me from Whole Foods to tell me there was no fresh basil to make pesto and asking if Seggiano Pesto Genovese Sauce was ok to buy. She read the label and repeated the list of ingredients to me: olive oil, cashew nuts, fresh Ligurian basil, sea salt, and pine nuts. Rarely do we ever indulge in a store-bought sauce but after hearing the list of ingredients, I told my daughter to put the jar in the grocery cart; it was worthy of a try. Read more