Creamy Tomato Summer Chopped Salad

1/2 cup mayonnaise
1/2 cup crumbled Nicolau Farms Feta Cheese
1 Tbsp. chopped fresh dill (optional, sub. basil)
1 Tbsp. chopped chives
1 Tbsp. fresh lemon juice
1 Tbsp. Sparrow Lane Champagne Wine Vinegar
kosher salt and pepper, to taste

3 Persian cucumbers, diced
1 pint cherry tomatoes, halved
1 bunch radishes, diced
1/2 medium red onion, finely diced

1. Whisk mayonnaise, feta, chives, dill, lemon juice, vinegar, salt and pepper in a large bowl. Add cucumber, tomatoes, radishes and onion – toss to coat.
2. Enjoy the mixture of cool crunchy vegetables as a BBQ side!



Adapted from Eating Well | June 2019

Rosemary-Golden Balsamic Peaches with Whipped Ricotta and Honey

Whipping the ricotta for a minute in the processor transforms its texture to a creamy and buttery delight.

3/4 cup whole milk ricotta cheese
2 Tbsp. melted butter
2 pitted firm ripe peaches, halved and peeled
1/4 cup Sparrow Lane Golden Balsamic Vinegar
1 sprig fresh rosemary
honey, for drizzling

1. In a food processor, pulse ricotta until smooth, about 1 minute. Spread on 4 dessert plates; set aside.
2. In a large skillet, melt butter over medium heat. Add peach halves with cut side down and cook until browned and slightly softened. Remove peaches and divide among plates on top of whipped ricotta.
3. Back on the skillet, add Golden Balsamic and fresh rosemary sprig. Bring to a low boil, stirring to scrape up any brown bits. Boil gently, uncovered until thickened. Remove and discard rosemary.
4. Spoon mixture over peaches. Drizzle each serving with honey.

Optional: use Sparrow Lane California Peach Vinegar.

Walnut Shortbread

1/2 lb butter
1 cup sugar
2 cups flour
1 tsp Sparrow Lane Walnut Champagne Vinegar
1 large egg (separate yolk & white)
2 tsp baking powder
1 tsp cinnamon
1 cup walnuts, crushed

1. Cream butter, sugar and Walnut Vinegar in mixer. Add egg white, mix. Add flour, baking powder and cinnamon just until it comes together.

2. Roll out onto baking sheet, press evenly (will cover about ½ the pan).
Whisk egg yolk with 2 tsp water to egg wash top, sprinkle with nuts and cinnamon.

3. Bake at 350 degrees until light brown about 15-20 min.

Chicken with Tarragon Vinegar Sauce

1/4 stick butter
2 chicken breast halves with skin and bone
2 shallots, chopped
½ cup Sparrow Lane Tarragon Champagne Vinegar
1 cup canned chicken broth, low sodium
1 T freshly chopped tarragon

1. Melt butter in medium skillet over medium-high heat.

2. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, 5 minutes per side. Transfer chicken to plate.

3. Add shallots to skillet and sauté about 1 minute. Add vinegar, boiling until reduced to a glaze about 2 minutes. Stir in broth.

4. Return chicken to skillet, skin side up. Reduce heat to low, cover and simmer until cooked through – about 10-12 minutes.

5. Using tongs, transfer chicken to plate. Add chopped tarragon to liquid in skillet increasing heat to medium. Boil uncovered until liquid is reduced, about 1 minute. Spoon sauce over chicken and serve.

Potato Salad featuring Green Goddess Dressing

1/2 lb fresh green beans, trimmed
2 & 1/2 lb cooked small boiling potatoes (mixture of red/white), quartered, cooled to room temperature
1 cup mayonnaise
3 T Sparrow Lane Tarragon Champagne Vinegar
2 scallions, chopped
2 anchovy fillets, chopped or 2 tsp anchovy paste
1/3 cup freshly chopped tarragon
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/3 cup crumbled bacon, topping

1. Cook beans in a saucepan of boiling salted water, uncovered until crisp-tender – about 4 minutes. Drain, then place bowl into a large bowl of ice and cold water to stop cooking. Drain again. Pat beans dry then cut on the diagonal into 1/2 inch pieces.  Place in large bowl along with potatoes.

2. In a food processor pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt and pepper. Dressing should be a pale green and herbs should be well blended. Stir into potato mixture. Top with crumbled bacon.

Summer Quinoa Quatro Pepe Salad

1 cup quinoa
1 cup cherry tomatoes, halved
1/2 green beans, diced or al dente broccoli
1/2 cucumber, diced
1/2 cup Nicolau Farms Quatro Pepe Cheese
3 T chives, chopped
3 T parsley, chopped

1/4 cup Sparrow Lane Extra Virgin Olive Oil
2 T Sparrow Lane Golden Balsamic Vinegar (or Cabernet, for a robust flavor)
salt and freshly ground black pepper

1. Bring  two cups of water to a boil in a saucepan, and season with salt. Add the quinoa and reduce to a simmer. Cover and cook until the water is absorbed, about 10-12 minutes. The quinoa is cooked when the spiral germ becomes visible around the grains.

2. Meanwhile, prepare the vinaigrette. In a bowl, whisk olive oil and vinegar until thoroughly combined. Season with salt and pepper and whisk again.

3. In a large container, add the cooked quinoa, diced green beans (or broccoli), diced cucumber, Quatro Pepe, chopped chives, chopped parsley, and the balsamic vinaigrette. Stir until well combined. Carefully fold in tomatoes.  Serve at room temperature or store in an airtight container in the fridge and serve chilled.

Gorgonzola Pear Salad


Pear Vinaigrette
1/4 cup Sparrow Lane D’Anjou Pear Vinegar
½ cup Sparrow Lane Extra Virgin Olive Oil
2 T light brown sugar
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp vanilla extract

butter lettuce
fresh pears, peeled and quartered
dried cranberries
gorgonzola cheese, crumbled
toasted slivered almonds


Measure all ingredients for vinaigrette and whisk together. Chill. Prepare individual salads by tearing lettuce into bite size pieces. Top with pears, cranberries, cheese and almonds. Drizzle with dressing.

Fall Salad


2/3 cup of baby greens
2/3 cup of romaine lettuce
3/4 cup dried cranberries
3/4 cup sliced dried figs (optional)
1 medium apple & pear, cubed
3/4 cup of glazed walnuts
4 oz of soft goat cheese or bleu cheese

1/2 cup of Sparrow Lane Golden Balsamic Vinegar
1/4 cup of Sparrow Lane Walnut Champagne Vinegar
1/4 cup of Sparrow Lane Extra Virgin Olive Oil
kosher sea salt & pepper to taste


1. Combine and toss: baby greens, romaine lettuce, fruits, walnuts and cheese.  To prepare dressing, whisk all 4 ingredients together and drizzle on top of salad.

Classic Wine Vinegar

Spinach Salad


Approx. 4 cups baby spinach leaves
1 red onion, thinly sliced
1/2 to 3/4 cup slivered almonds, cinnamon pecans or toasted pine nuts
1-2 hard-boiled eggs
bacon crumbles
1/4 cup Sparrow Lane Golden Balsamic Vinegar
1/2 cup Sparrow Lane Extra Virgin Olive Oil
pinch of sea salt
pinch of pepper


Begin with spinach, top with onions, eggs, bacon and nuts…add pinch of sea salt & pepper, drizzle with golden balsamic vinegar, addoil last.

Cabernet Wine Vinegar Salad


approx. 4 cup mixed baby greens
3/4 cup glazed walnuts
3/4 cup crumbled bleu cheese or Chevre
1 apple-your favorite chopped with skin
3/4 cup dried fruit-choice of cranberries, cherries or raspberries
1/4 cup Sparrow Lane Cabernet Wine Vinegar
1/2 cup Sparrow Lane Extra Virgin Olive Oil
pinch of sea salt & pinch of pepper


Begin with greens, top with nuts, cheese, apple & dried fruit…add pinch of sea salt & pepper, drizzle with vinegar, add oil last.

Sparrow Lane Spring Salad


1 bag mixed baby greens
1/2 bag spinach leaves
3/4 cup crumbled goat cheese
2 granny smith apples (chopped with skins)
1/3 cup Sparrow Lane Pear Raspberry Vinegar
1/2 cup Sparrow Lane Extra Virgin Olive Oil
pinch of kosher or sea salt
pinch of peppercorn medley
walnuts (optional)


Mix greens and spinach leaves together, top with berry and walnuts, cheese and apples…add a pinch of sea salt & pepper, drizzle with raspberry vinegar, add oil last.

Halibut with Porcini Mushrooms and Cabernet Vinegar


4 – 8 oz halibut filet
2 oz dried porcini mushrooms
2 T vegetable oil (grape seed, peanut or canola)
2 shallots, peeled and finely diced
1/2 cup Sparrow Lane Cabernet  Wine Vinegar
1/2 lb unsalted butter
1 lb red or heirloom potatoes (small and mixed varieties)
4 garlic cloves, peeled
1 stick of butter, room temperature, cut into pieces
salt and (lots) fresh ground pepper to crust the filet


1. Spread dried porcini mushrooms on a cookie sheet and dry further in a 250-degree oven for about 15 minutes or until brittle. Allow to cool and pulverize to a fine powder in a blender. Set aside.

2. In a non-reactive saucepan, combine shallots and red wine, along with a good pinch of salt. Bring to a boil and reduce until about 2 tablespoons remain. Add Cabernet vinegar and reduce again until almost dry (about 1-2 tablespoons). Remove from heat for a moment. Return pan to very low heat and begin adding butter one tablespoon at a time, whisking continuously. Adjust seasoning and set aside.

3. Cook peeled potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.  Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Add 1/5 cup of milk if you wish for a puree like consistency.

4. Press halibut fillets in porcini powder along with freshly ground pepper and salt mixture. Sear fillet in oil in a hot heavy sauté pan. Put pan in the oven at 450 degrees and finish, about 5 to 7 minutes.

5. Remove fish from oven and plate over potatoes and sauce. Seasonal steamed vegetables such as swiss chard, peas, spinach or asparagus are recommended as an accompaniment.

Prosciutto, Plums, Goat Cheese and Arugula Salad


8 oz Nicolau Farms Chevre (soft) Goat Cheese 
3/4 tsp ground black pepper
6 thin prosciutto slices
2 tsp Sparrow Lane Pear Raspberry Vinegar 
1 tsp minced shallot
1/2 tsp dijon mustard
1/2 T honey
2 tsp Sparrow Lane Extra Virgin Olive Oil
4 oz baby arugula
6 sweet firm red plums, halved, pitted, cut into 1/4-inch-thick wedges
1 tsp thinly sliced fresh mint (for garnish)


Roll cheese into 1-inch-thick log about 10 inches long. Sprinkle with 3/4 teaspoon pepper. Cut log crosswise into 6 equal pieces. Wrap each piece with prosciutto. Whisk vinegar, shallot, mustard, and honey in medium bowl; gradually whisk in oil. Season with salt and pepper. Add arugula; toss to coat. Divide plums and prosciutto-wrapped goat cheese pieces among plates. Place dressed arugula alongside; garnish with mint.

Summer Salad


1 large red apple, sliced thinly
1 large pear, sliced thinly
1 large orange, peeled and sliced
1/3 cup vegetable oil
3 T Sparrow Lane D’Anjou Pear Vinegar
1 T honey
1/2 cup chopped pecans
lettuce leaves


In a large bowl, combine sliced fruit. In a small bowl, combine oil, vinegar, and honey; whisk well. Pour dressing over the fruit, tossing to coat well. Arrange fruit on 6 lettuce lined salad dishes; sprinkle each with a heaping teaspoon of chopped nuts.
Serves 6

Red Cabbage with Apricots and Blackberry Balsamic Vinegar


6 T (3/4 stick) butter
1- 8 oz red onion, thinly sliced
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1 & 1/2 lb red cabbage, quartered, cored, very thinly sliced
3/4 cup thinly sliced dried apricots
1/4 cup apricot preserves
1/4 cup Sparrow Lane Blackberry Balsamic Vinegar


Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and stir1 minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. Add apricot preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.)

Rib-Eye Steaks with Balsamic Reduction


2 – 3/4-inch-thick boneless rib eye steaks (about 6 ounces each)
3 tsp Sparrow Lan Extra Virgin Olive Oil
1/3 cup chopped shallots
2 tsp chopped fresh rosemary
3 T Sparrow Lane 15-year Balsamic Vinegar


Sprinkle steaks with salt and generous amount of pepper. Rub 1 tsp oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm. Add remaining 2 tsp oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

Satisfaction Ginger Shrimp


1/2 lb small raw headless shrimp (about 30/U16-20)
1/2 inch piece fresh ginger, peeled and finely chopped
2 green onions, cut into 1-inch slices
2 T Sparrow Lane Extra Virgin Olive Oil
2 T Sparrow Lane Ginger Pear Rice Wine Vinegar
kiwi, slices (optional)
slivered toasted almonds (optional)


1. Wash shrimp. Peel completely and de-vein; or leave the tails on for easy handling at the table.

2. Combine shrimp, half of ginger, green onion, and a splash of Sparrow Lane Ginger Pear Rice Vinegar. Mix well and let rest in refrigerator.

3. Heat large frying pan or wok and add olive oil. When oil is hot, add other half of ginger and fry, stirring for a minute. Careful not to let it burn!

4. Immediately add shrimp mixture. Stir and toss for two minutes. Add Ginger Pear Rice vinegar; stir.

5. Reduce heat and cover pan. Continue to cook for two more minutes over low heat.

6. Remove shrimp from pan. Serve along lemon rice salad with kiwi slices and sprinkle with green onions and toasted almonds.

Serves 2

Sicilian Cantaloupe Tomato Salad


1 medium cantaloupe, use melon baller
1 lb green beans, cleaned, blanched and halved fresh
1 basket grape tomatoes, smaller is better, cut in half
1/2 red onion, slivered
1/2 cup Sparrow Lane Basil Garlic Olive Oil
1/4 cup Sparrow Lane Zinfandel Vinegar
sea salt
fresh cracked pepper


1. Add cantaloupe, green beans, grape tomatoes, and red onion – put into large mixing bowl. Drizzle with basil garlic oil and toss making certain all pieces are covered. Add vinegar and toss. TASTE, I like more vinegar but adjust to taste.

2. Toss once more, sprinkle with sea salt and pepper to taste. Place in serving bowl or just eat it! Can be refrigerated for several hours ahead of serving.

Grilled Salmon and Honey Mustard Sauce


1 lb salmon fillet
1/2 fresh lemon
1/2 fresh onion
4 cup water
1/4 cup small parsley springs(no stems)
1/2 tsp salt
1/4 tsp coarsely ground pepper
honey mustard sauce (recipe below)
1/4 tsp sea salt

Honey Mustard Sauce
2 T Sparrow Lane Champagne Vinegar
1 T honey
1 T dijon mustard
1 T Sparrow Lane Extra Virgin Olive Oil

1. Cut one half of a lemon into ¼ inch slices.  Cut half an onion into ¼ inch slices.

2. Add the lemon slices, onion slices, water, parsley springs, ½ teaspoon salt and the pepper to a large skillet.  Heat to boiling over high heat. Boil 3 minutes stirring occasionally. Reduce heat to medium-low and add the salmon with the skin side down in the pan.

3. Cover and cook 5-6 minutes or until salmon flakes easily with a fork. Remove the salmon from the skillet using a slotted spatula. Carefully remove the skin from the salmon.

4. Place salmon on serving plate and sprinkle with ¼ teaspoon of salt. Serve with drizzled honey mustard sauce.

Honey Mustard Sauce
Using a whisk stir the Champagne Vinegar, honey, mustard and oil until well mixed.

Roasted Cinnamon Pear Bruschetta


1 whole grain baguette, cut into round slices
2 pears, chopped (I used red bartlett)
1 T butter
1/4 tsp salt
1/2 tsp cinnamon
pinch of nutmeg
2 T Sparrow Lane Cinnamon Pear Vinegar
1/2 cup mascarpone
1 tsp honey

walnuts (optional)


1. Preheat oven to 400 degrees. Lay baguette rounds on a baking sheet and bake for 5-7 minutes, or until golden brown and toasted. Set aside.
2. Heat a skillet over medium-low heat and add butter. Add pears, then sprinkle with salt, cinnamon and nutmeg. Allow to caramelize slowly – for about 10-15 minutes.
3. In a bowl, combine mascarpone and honey. Spread on baguette slices.
4. Once pears are caramelized, add balsamic vinegar and cook for 1-2 more minutes. Add spoonfuls of pear mixture on top of mascarpone on baguette and top with walnuts. These can be served warm or cold.

Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts


four 1/2 lb baking potatoes, pierced all over with a fork
2 large eggs, beaten
1 1/2 tsp kosher salt
3/4 cup plus 2 T all-purpose flour, plus more for dusting

4 T unsalted butter, softened
2 & 1/2 T finely chopped mixed herbs, such as parsley, chives, tarragon, thyme and chervil
kosher salt and fresh cracked pepper
1/4 cup Sparrow Lane Extra Virgin Olive Oil
1 small fennel bulb, cored and thinly sliced, fronds chopped and reserved for garnish
2 shallots, thinly sliced
1 lb mixed mushrooms, such as oyster, cremini and stemmed shiitake, cut into 1-inch pieces
1/3 cup dry white wine
1/2 cup chicken stock or low-sodium broth
finely chopped skinned toasted hazelnuts, for serving



1. Preheat the oven to 400°. Bake the potatoes directly on the oven rack for about 1 hour or until tender. Transfer to a work surface and let cool slightly. Halve the potatoes lengthwise. Scoop the flesh into a ricer and rice the potatoes. Spread the riced potatoes on a work surface and let cool completely. Discard the skins.

2. On the work surface, gather the riced potatoes into a loose mound and make a well in the center. Add the eggs and salt to the well. Sift the flour on top and, using a bench scraper, mix everything together until a dough forms. Knead gently until smooth; the dough will be slightly sticky.

3. Line a baking sheet with wax paper and dust with flour. On a floured work surface, cut the dough into 8 pieces and roll each piece into a 3/4-inch-thick rope. Cut each rope into 1-inch lengths. Roll the gnocchi against the tines of a fork or a gnocchi paddle to make ridges; transfer to the prepared baking sheet.


1. In a small bowl, blend the butter with the mixed herbs. Season the herb butter with salt and pepper.

2. In a very large skillet, heat the olive oil. Add the sliced fennel and shallots and cook over moderately high heat, stirring, until just starting to soften, 3 to 5 minutes. Add the mushrooms and season with salt and pepper. Cook over high heat, stirring occasionally, until the mushrooms are browned and tender, about 10 minutes. Add the wine and cook, stirring, until absorbed, about 2 minutes. Add the chicken stock and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 3 to 5 minutes. Remove from the heat and stir in the herb butter. Season the ragù with salt and pepper; keep warm.

3. In a large saucepan of salted simmering water, working in 2 batches, cook the gnocchi until they rise to the surface, then simmer until cooked through, 1 to 2 minutes longer. Using a slotted spoon, transfer to shallow bowls or a platter.

4. Spoon the ragù over the gnocchi and top with chopped hazelnuts, shredded pecorino and fennel fronds. Serve right away.


The uncooked gnocchi can be frozen on a baking sheet, then transferred to a sturdy plastic bag and frozen for up to 1 month. Boil from frozen.

Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce


1 (4 – 5 lb) center-cut bone-in pork rib roast, chine bone removed
2 T packed dark brown sugar
1 T kosher salt
1 & 1/2 tsp pepper, fresh ground

Orange Blackberry Balsamic Reduction Sauce

1 T Sparrow Lane Extra Virgin Olive Oil
1 T pepper, fresh course ground
2 T grated orange zest
2 tsp minced rosemary leaves
1 shallot minced
1 garlic clove, minced
1 cup Sparrow Lane Blackberry Balsamic Vinegar


1. Using sharp knife, remove roast from bones, running knife down length of bones and following contours as closely as possible. Reserve bones. Combine sugar and salt in small bowl. Pat roast dry with paper towels. If necessary, trim thick spots of surface fat layer to about 1/4-inch thickness. Using sharp knife, cut slits, spaced 1 inch apart and in crosshatch pattern, in surface fat layer, being careful not to cut into meat. Rub roast evenly with sugar mixture. Wrap roast and ribs in plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Sprinkle roast evenly with pepper. Place roast back on ribs so bones fit where they were cut; tie roast to bones with lengths of kitchen twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet. Roast until meat registers 145 degrees, 3 to 4 hours.

3. Remove roast from oven (leave roast on sheet), tent loosely with aluminum foil, and let rest for 30 minutes.

4. Adjust oven rack 8 inches from broiler element and heat broiler. Return roast to oven and broil until top of roast is well browned and crispy, 2 to 6 minutes.  Transfer roast to carving board; cut twine and remove meat from ribs. Slice meat into 3/4-inch-thick slices and serve with Orange Blackberry Balsamic Reduction sauce.

Orange Blackberry Balsamic Reduction Sauce

Heat olive oil in a small sauce pan over medium heat. Add shallots and garlic. Sauté for 2 minutes and then add the orange zest, blackberry balsamic and rosemary. Cook on medium to low until reduced to 1/2. When done, keep it warm until ready to serve.

Pluot Almond Tian


1/4 cup butter
scant 1/3 cup plus 1 tsp raw sugar
1/2 cup packed almond meal
1 egg yolk
1 T gluten-free all-purpose flour
1/4 tsp almond extract
10 pluots, pitted and sliced into twelfths
1/2 tsp cinnamon


1. Preheat oven to 400 degrees.  Prepare the almond cream by placing butter, scant 1/3 cup sugar, almond meal, egg yolk, flour, and almond extract together in a large bowl and mixing together to combine with a spatula.

2. Spread the cream in the base of a pie dish to cover bottom. Arrange pluot slices on top of almond cream and sprinkle with cinnamon and additional 1 tsp sugar.

3. Place dish in oven and bake for 20 to 25 minutes.

Pear and Grape Salad with Sweet Basil Dressing


4 bartlett pears, diced or sliced
2 cups red or green seedless grapes, well washed
1 T Sparrow Lane Extra Virgin Olive Oil
1 T Sparrow Lane Rice Wine Vinegar 
2 T fresh sweet basil, finely chopped
romaine lettuce (optional)


In a small bowl, whisk together olive oil, vinegar, and basil. In a large salad bowl, gently mix together fruit together and pour dressing over. Toss to coat well. Serve on romaine lettuce if desired.

Serves 4

Autumn Pear Salad


1 shallot
1 T Sparrow Lane Cabernet Wine Vinegar
3 T Sparrow Lane Extra Virgin Olive Oil
1/3 cup crumbled point reyes bleu cheese (optional)
1 warren pear, halved, cored, and cut into thin slices
2 handfuls mixed bitter greens, such as arugula, dandelion and radicchio, cut into thin strips
1/2 cup roasted walnuts
sea salt and fresh cracked pepper


1. Mince shallot and submerge in vinegar in a salad bowl. Sprinkle shallot and vinegar with a little salt. Set aside. After five minutes or so, whisk in olive oil until well integrated. Season to taste with more vinegar or oil, if needed. If using cheese, whisk cheese into vinaigrette until smooth.

2. Add pear, greens, and walnuts to the bowl and toss well. Season with salt and pepper to taste, and serve immediately.

Serves 2

Pear Ricotta Ravioli with Gorgonzola Sauce


1 ripe pear, chopped into small cubes, approx 1/3 cup
1 small onion, finely chopped
1/3 cup chopped and cubed pancetta or bacon
1/4 pint fresh cream
3/4 c gorgonzola picante (look for a stronger, firmer gorgonzola, instead of the very soft gorgonzola dolce), chopped into medium size hunks.
1 T butter


Chop the pear into small cubes and place into acidulated water (water that has a few drops of vinegar or lemon juice in it). Finely chop the onion and set aside. Same with the pancetta.
Put the salted pasta water on to boil.
When the water is just about ready, using a saucepan that is big enough to hold the ravioli, melt the butter and add the onion. You want to soften the onions, not brown them.

Using a whisk, slowly add the cream and allow it to heat up.
Drain the pear cubes and pat dry.
In another pan, sauté the pancetta/lardon/bacon. My pancetta is very lean so I need to add a few drops of olive oil to keep the pan from scorching.

When the cream/onion mixture is warm and almost at the boil point, add the gorgonzola and start to gently whisk it around. You want the gorgonzola to melt, but be careful not to let it boil too much.
Add your ravioli to the boiling water. If its fresh ravioli, your cooking time is only about 2 minutes, or until the water returns to a boil and everyone is happily floating and dancing in the boiling water.
Add the pears to the pancetta and stir them to brown evenly.
Drain the ravioli and place them in the gorgonzola sauce to thoroughly coat. After about 30 seconds, remove and plate the ravioli. Using a fork or slotted spoon, remove the pancetta and pear bits and scatter on top of the ravioli. Serve immediately.
It looks like too much sauce, but we licked our plates clean. If you think it’s too ‘saucy’ cut back a bit on the cream. But, don’t say I didn’t warn you.

Pear Quinoa Salad with Maple Vinaigrette


1 cup organic quinoa
2 handfuls of organic baby spinach leaves, washed, drained
1 large ripe pear, washed, stemmed and cored, cut into pieces
2 T fresh chopped parsley
sea salt and fresh ground pepper, to taste
a handful of almonds or walnuts, pan toasted and salted to taste
cranberries (optional)

Maple Vinaigrette Dressing

4 T Sparrow Lane Extra Virgin Olive Oil
3 T Sparrow Lane D’Anjou Pear or Golden Balsamic Vinegar
2 T pure maple syrup


1. Rinse the quinoa thoroughly in a fine sieve. Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.

2. Add the baby spinach, pear, cranberries, and chopped parsley to the quinoa and fluff.

3. Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper. Just before serving, add the toasted pecans and lightly combine.

Makes four main course servings, six side dish servings.

Peach Brined Pork Tenderloin


2.5 lb pork tenderloin, cleaned and trimmed
1 T crush black pepper
2 cloves of garlic, crushed and roughly chopped
1 T italian spices
2 T Sparrow Lane Extra Virgin Olive Oil
1/2 cup Sparrow Lane California Peach Vinegar
sea salt


1. Preheat oven to 350 degrees.

2. Mixed garlic, pepper and herbs together and roll tenderloin until coated. Press with hands to make sure pressed into meat.
Preheat oven safe skillet on stovetop, add olive oil. Carefully place tenderloin in skillet. Turn tenderloin to brown completely around, lower heat so not to burn garlic. Once browned completely, take off stove top, add vinegar. Cover with foil and place in preheated oven for 15 minutes. Check internal temperature, cook to 150 degrees. Once reaches temperature, leave to rest covered for 5 minutes.

3. Take out and slice into medallions and serve. Sprinkle with sea salt lightly over the top to finish. You can strain pan juice and reduce down as a finishing sauce.

Pan Seared Herb Salmon with Tarragon Vinegar


2-3 lb (approx half side) fresh salmon fillet, skin off
1 yellow lemon, cut into rounds or wedges
1 medium shallot
4 sprigs fresh thyme, clean leaves from stem (optional)
2 sprigs fresh sage, clean leaves from stem (optional)
1 sprig fresh marjoram, clean leaves from stem (optional)
Spice Lab’s Himalayan Pink Sea Salt
ground fresh white pepper (optional)
Sparrow Lane Extra Virgin Olive Oil
Sparrow Lane Tarragon Champagne Vinegar


1. Preheat oven to 350 degrees.

2. Using large knife gently cut through herbs until roughly chopped.

3. Place salmon on a plate lightly salt and pepper.  Take a large nonstick skillet preheated to med high. Add just enough olive oil to cover the bottom, oil will begin to smoke so hold pan off the burner. CAREFULLY lay the salmon fillet in the pan, away from you, flesh side down. Place back on the burner and gently move pan to ensure the salmon does not stick. Cook for about 5 minutes, this is to develop a nice golden color, check by using tongs or a fork to gently lift and look at the color. When to desired color, a little light is ok because it will get a little darker in the oven, use a fish spatula or large flat slotted spatula, gently turn the salmon over. Turn off the burner.

4. Add to the pan the chopped/shaved shallots, chopped herbs and about 2 Tablespoons of Sparrow Lane Tarragon Champagne Vinegar (this will smoke and pop so keep your face back). Place in the pre-heated oven and bake until desired doneness. I like mine a little rare so about 8-10 minutes is good. Cooked all the way through is about 15 minutes. You will feel the flesh becoming firmer the more it cooks.

5. When done, carefully take out of the oven. BE Careful, the vinegar will come out of the oven rather strong so don’t go in head first. Leave it to rest in the pan for a couple minutes, then place on serving platter and decorate with lemons and herbs. I like to add any pan juice over the top and even just a light splash of vinegar to bring out the aromatics. Serve the salt alongside so each can add to their taste.

Can be served hot or cold or rewarm it for as needed. Serve on bed of greens, rice or quinoa is yummy too and so healthy.

Serves 2 – 4

Pan Peaches and Cream


4 not-too-ripe peaches, washed, peeled and sliced
1/2 cup Sparrow Lane California Peach Vinegar
1 T honey
whipped cream
sliced shortcake or ice cream


1. Toss peaches with vinegar and honey in a bowl until fruit is well coated (can marinate for about an hour prior, if time permits, but flavor is delicious either way).

2. Preheat a medium nonstick pan on medium heat.

3. Add peaches to hot pan. The mixture will start to reduce and caramelize so make sure to keep stirring so not to burn. Turn heat down to low.

4. Arrange slice of short on plate, spoon warm peaches and juice over cake. Top with fresh whipped cream or ice cream. Enjoy!!

Serves 4

Orange Pecan Cake


1 & 1/2 cups chopped pecans
1 cup all purpose flour
1 T baking powder
4 large eggs
1 & 1/2 cup sugar
1/2 cup fresh orange juice
1 tsp grated orange zest
1/2 cup Sparrow Lane Extra Virgin Olive Oil
powdered sugar

Whipped Cream:
1 cup chilled heavy whipping cream
2 T of powdered sugar
1 T finely grated orange zest
2 tsp fresh orange juice


1. Preheat oven to 350 degrees. Spray a 9-inch diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.

2. Grind pecans in processor using pulse button until finely ground – but not powdery.

3. Combine pecans, flour and baking powder in medium bowl – set aside.

4. Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar beating until light, thick and a pale yellow color (4 minutes).

5. Gradually add pecan flour mixture, and then add orange juice, orange zest and olive oil – beating until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheets and bake until tester inserted into center comes out clean – about 1 hour. Cool cake completely in pan on rack.

6. Release pan side, carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar on top of cake and serve with fresh orange whipped cream on top or on side.

Whipped Cream:
Combine all ingredients in medium bowl. With electric mixer beat to soft peaks. Whipped Cream can be made 3 hours ahead. Cover and chill. Whisk before using.

Lavender Lemonade


2 & 1/2 cups water
1 & 1/2 cup sugar
1/4 cup lavender leaves, chopped
2 & 1/2 cups water
1 cup lemon juice
ice cubes


1. First, heat the first measures of water and sugar to a boil until the sugar dissolves.

2. Add lavender and let the mixture cool to room temperature. Strain out the lavender.

3. In a pitcher, add lavender infusion to second measure of water and lemon juice. Stir and add more sugar to taste. Chill and serve lemonade over ice.

Serves 6-8

Lavender-Lemon Shortbread Cookies


3/4 cup butter – softened
1/4 cup powdered sugar
1/4 cup granulated sugar
1 & 1/2 cups all-purpose flour
1/4 tsp culinary lavender
1 T lemon zest


1. Preheat oven to 300 degrees.

2. Using a mortar and pestle, crush the lavender almost to powder – set aside.

3. In a large bowl, combine the butter and both sugars and lemon zest.  Add in the flour and combine until well blended.  Add the crushed lavender and combine well.

4. Press the dough, evenly into an ungreased 8″ square baking pan.  Using a fork, deeply pierce the dough all over.

5. Bake until lightly browned, darker at the edges… approximately 50 – 55 minutes.  Remove from oven and cut into squares immediately.  Cool in pan or remove to wire rack.

Homemade Mayonnaise


1 large egg yolk
1 & 1/2 tsp fresh lemon juice
1 tsp Sparrow Lane Tarragon Champagne Vinegar
1/4 tsp dijon mustard
1/2 tsp salt plus more to taste
3/4 cup canola oil, divided


1. Combine egg yolk, lemon juice, tarragon vinegar, mustard and 1/2 tsp salt in blender. Blend until bright yellow in color. Slowly, pour in 1/4 cup oil to yolk mixture, a few drops at a time.*

2. Keep the blender going at all times. Gradually add remaining ½ cup oil in a slow, steady stream, until mayonnaise is thick. Mayonnaise should be light in color. Add more salt if needed. Cover and chill. Mayonnaise can be made up to two days ahead. Keep chilled.

*Adding oil must be done very slowly, drop by drop. This is a slow process and will take some time — approximately 12 – 15 minutes.


Golden Turkey Brine


12 lb turkey, thawed completely if frozen (fresh is always best)
1 cup sea salt
1/2 cup brown sugar
4 cups boiling water
1 cup Sparrow Lane Golden Balsamic Vinegar
1 T worcestershire sauce
1 head garlic, finely chopped ( 1 tablespoon garlic granules) to taste
1 medium onions, finely chopped ( 2 teaspoons onion powder) to taste
1 T black peppercorns
1 tsp dried thyme, lightly crushed
2 tsp whole allspice
1 tsp dried basil, lightly crushed
1 tsp dried oregano, lightly crushed
1 tsp ground ginger
1/2 tsp ground cardamom
1 tsp crushed red pepper flakes, to taste
1 cup Sparrow Lane Extra Virgin Olive Oil
2 (7 lb) bags ice cubes (or equivalent from your freezer)
ice chest just large enough to hold the bird, (not too big, bird must be submerged) brine, ice and 1 brine injector with large diameter needle.


1. Stir salt and sugar into boiling water until completely dissolved.

2. Add remaining ingredients, except olive oil, and allow to set for at least 30 minutes for flavors to develop.  Taste; brine will be very salty; that’s why it is called ‘brine’.  Adjust any or all ingredients to your taste, keeping in mind that tastes should be quite assertive.

3. Thoroughly blend everything in a food processor or blender.  Blend in olive oil, and strain about half into a cup or bowl for injecting, returning all strained solids to the half to be used for brining.  Remove and reserve the neck and innards for gravy making.  Wash the bird thoroughly inside and out, drain well, and pat dry with paper towels.

4. Use a 2 oz brining injector to inject the bird with the strained brine.  Inject in at least 3 – 4 sites on each side of the breast, 2 – 3 in each thigh, and 2 – 3 into the meaty part of each drumsticks, pushing the needle in deep and injecting about 1/3 of the brine deep, pulling the needle back about a third, injecting another third of the brine, and repeating after pulling the needle back another third of its length.  Pour over any remaining brine over the top

5. Place 1 bag of ice in the bottom of the ice chest, place the turkey on top, and pour all of the brine over the turkey.  Dump the remaining bag of ice over the turkey, and add enough very cold water to just cover the bird.  Slosh things around enough to combine the brine with the additional water, ice, and the turkey, and make sure the brine gets into the turkey cavity.  Close the ice chest, and set in a cool place to marinate.  After about 7 – 8 hours, turn the turkey over, top to bottom, and do it again after another 7 – 8 hours.  Add more ice only if everything melts.

6. After a total of at least 24 hours, you are ready to cook your bird any way you desire, stuffed or not stuffed, roasted, fried, nuked, whatever.  Just be sure to drain the turkey well and pat it dry before cooking by your desired method.  Throw away all of the brine, remaining ice, etc.  Be certain to thoroughly wash your ice chest before using it for more legitimate purposes, such as storing beer and wine to go with your turkey dinner.

Garlicky Greens Stuffed Mushrooms


6-8 medium to small portabello mushrooms or white stuffing mushrooms
4 cloves garlic, peeled and finely chopped
4 cups of sauteing greens, kale, chard; coarsely chopped into 1/2 inch strips
1 bunch italian parsley, chopped
8 oz Nicolau Farms goat chevre
Sparrow Lane Champagne Vinegar
Sparrow Lane Golden Balsamic Vinegar
Sparrow Lane Extra Virgin Olive Oil


1. Preheat oven to 400 degrees.

2. Destem the mushrooms, careful not to break the mushroom cap. Place into a large bowl. Add 1/2 chopped garlic and chopped parsley. Splash with Golden Balsamic Vinegar, evenly coat with Basil Garlic Olive Oil, gently toss to mix well. (If you get a good coating of balsamic you wont have to use salt) Lightly oil a cookie sheet pan and place mushrooms on pan, cup side up. Use a spoon to scrape any remaining liquid into the cups, add fresh ground pepper. Place in oven for about 20 mins or just until start to soften. Remove and set aside.

3. Heat a large saute pan and add Basil Garlic Olive Oil, remaining 1/2 of chopped garlic and cut greens. Careful as you place into pan as they have a tendency to pop and splatter. You only want to wilt the greens and make sure to coat leaves with oil. When they begin to wilt, splash with about 3 tablespoons of Champagne Vinegar, toss and take off heat. Taste and adjust seasoning with kosher salt and pepper.

4. Divide and evenly mound the greens between the mushrooms, top with goat cheese. Place back into the oven until cheese starts to melt. Take out of oven and let cool for a minute before serving. VERY HOT! Can be served hot or warm. Add just a bit more of fresh cheese, drizzle with Basil Garlic Olive Oil.

Be sure to keep your hands out of the way as you serve them.

Garlic Chicken with Rice


3 boneless skinless chicken breasts, each cut in 3 strips
1/2 cup Sparrow Lane Quatro Pepe Garlic Vinegar
1/4 cup Sparrow Lane Basil Garlic Extra Virgin Olive Oil
8 oz low fat cream cheese, softened
3 & 1/2 cup chicken broth
1/2 cup half & half
1 medium fennel, diced (approx. 1 cup)
1 leek, sliced (approx. 1/2 cup)
1 cup riso heirloom rice
1 T Sparrow Lane Sherry Vinegar
optional: 1 cup marsala wine


1. Marinate chicken in Sparrow Lane Basil Garlic Oil & Quatro Pepe Vinegar 30 minutes up to 1 hour. Set aside.

2. Mix chicken broth with cream cheese, half & half and Sparrow Lane Sherry Vinegar, add fennel and leek. Brown chicken breast in sauté pan, lay in slow cooker, rice & broth mix. Cover and cook on high for 3 – 4 hours.

Serves 4 – 6


Carmelized Figs with Vanilla Ice Cream and Aged Balsamic Vinegar


12 firm-ripe fresh figs, trimmed and halved lengthwise
3 T turbinado sugar (sugar in the raw or packed light brown sugar) forced through a sieve
1 pint super premium vanilla ice cream
1-2 T Sparrow Lane 25-yr Balsamic Vinegar


1. Preheat broiler.

2. Arrange figs, cut sides up, in a large shallow baking pan. Sprinkle sugar evenly over fruit and broil 2 – 3 inches from heat until most of the sugar is melted and deep golden in places, 3 – 5 minutes.

3. Immediately serve figs over ice cream, drizzled with vinegar.

Fennel, Orange and Arugula Salad


2 oranges
1 cup red onion, thinly sliced
2 cups fennel bulb, shaved thin, save fronds
Sparrow Lane Extra Virgin Olive Oil
Sparrow Lane Champagne Vinegar
fleur de sel
fresh cracked pepper
1/2 cup pomegranate seeds (optional)


1. Peel oranges with a paring knife and cut into segments, careful not to have any white peeling. Toss all ingredients together. Splash with Sparrow Lane Champagne Vinegar, toss.

2. Arrange on plate, drizzle with Sparrow Lane Extra Virgin Olive Oil, sprinkle with sea salt.  Garnish with pomegranate seeds and fronds. Serve.

Raspberry Shrub


sparkling water or prosecco
1-2 T simple syrup or agave syrup
1-2 T Sparrow Lane Pear Raspberry Vinegar
lemon slices (optional)
mint leaves (optional)


Fill 12 oz glass halfway with ice. Add sparkling water or Prosecco. Pour in sweetening syrup and raspberry vinegar (start with the 1 T amounts). Stir and taste: add more sweetening syrup or vinegar if you like. Garnish with optional lemon slices and/or mint leaves.

Red Wine Vinaigrette


1/2 cup Sparrow Lane Cabernet Vinegar
3 tsp lemon juice
2 T honey
2 T salt
Freshly ground black pepper
1 cup Sparrow Lane extra virgin olive oil


Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Crisp Polenta with Fresh Corn and Aged Cheddar


4 cup chicken stock
1 cup whipping cream
2 T butter
1 small onion, diced
3 cloves garlic, minced
fresh corn niblets from 1 cob of corn
2 T white wine, for deglazing
1 & 1/4 cup yellow cornmeal
1 & 1/2 cup medium cheddar, grated
1/4 cup fresh thyme and rosemary, chopped
1 tsp sea salt



1. Line a 9×9 pan with parchment paper.

2. In a pot, bring stock and cream to a simmer and set aside.

3. In a 2-quart saucepan, heat the butter over medium heat. Add the onion and cook until soft but not colored. Add garlic and corn niblets and sauté until corn is tender, about 3 minutes. Deglaze with white wine.

4. Add the stock and cream mixture to the saucepan and bring to a simmer.  In a slow, steady stream, add the cornmeal and cook over medium heat for 1 minute, whisking constantly to avoid lumps.  Remove from heat and stir in the grated cheddar and fresh herbs. Season with salt, to taste.

5. Pour mixture into pan. Refrigerate until set, about 2 hours. Turn out the polenta and cut into desired shapes.

6. Pan fry the pieces in olive oil and a little butter until lightly browned on both sides or broil in the oven until browned.

Cream of Zucchini Soup


1/2 small onion, cubed
2 cloves garlic, smashed
3 T Sparrow Lane Extra Virgin Olive Oil
3 medium zucchini, skin on, cut in large chunks
32 oz reduced sodium chicken broth or vegetable broth
2 T Sparrow Lane Champagne Vinegar
2 tsp reduced fat sour cream
sea salt and pepper, to taste
fresh grated parmesan or asiago cheese if desired for topping


1. Coat bottom of pot with olive oil on medium heat, add garlic and onions. Stir them until translucent or they soften. Careful not to let them brown. Add Chardonnay vinegar, zucchini and broth and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.

2. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

3. Finish off with grated cheese, ground pepper and salt to taste. A drizzle of your favorite olive oil gives a nice kick.

Serves 4

Chocolate Cake with Vanilla Bean Vinegar


1 & 1/2 cups all purpose flour
3/4 cup sugar
1/4 cup Dutch-process cocoa or natural cocoa
1/2 tsp salt
1/2 tsp espresso powder (optional)
1 tsp baking soda
1 tsp vanilla extract
1 T Sparrow Lane Vanilla Bean Vinegar
1/3 cup vegetable oil
1 cup cold water


1. Preheat oven to 350 degrees. Lightly grease an 8×8 or 9” round pan that’s at least 2” deep. If you don’t have a 2”deep pan in either size, use a 9”square pan

Traditional Method: Measure all dry ingredients into the prepared pan. Blend together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, Vanilla Bean vinegar into the second, and vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended.

Updated Method: Whisk the dry ingredients together in a medium sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.

2. Bake the cake for 30-35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it.

3. Serve the cake right from the pan, warm from the oven, or once cool, frost the cake with this simple chocolate frosting:


Heat 1 ½ c chocolate chips with 1/2 cup half & half until the chips melt. Stir until smooth and spread over the cake. For a non-dairy icing, substitute 1/3 cup cold brewed coffee (or water) for the half & half.

Yields about 16 servings.

Chinese Chicken Salad


½ lb romaine lettuce, rough chop
1/2 lb napa cabbage, shredded
4 scallions, sliced on diagonal (1/2 inch)
1 can water chestnuts – drained and sliced
1 can mandarin oranges (slices) – thoroughly drained
1 small package of slivered almonds
3 boneless and skinless chicken breasts, grilled, chopped into thin slices or 1 inch pieces
rice noodles


3-1 ratio on oil (canola and 1 tsp sesame oil) to vinegar (any seasoned rice vinegar)
kosher salt & pepper
1 T honey


1. Cook rice noodles according to package directions – or fry them until they puff up.

2. In a large mixing bowl add all of the ingredients except rice noodles and lightly toss.

3. In a separate bowl, whisk the dressing ingredients  Lightly toss with salad. Place on salad plates and top with crunchy rice noodles.

Butternut Squash Soup with Apple Confit


3 cup vegetable stock

1 T Sparrow Lane Extra Virgin Olive Oil

1 onion, medium thinly sliced

3 T calvados or apple juice

4 lb butternut squash, peeled seeded and cubed (approx. 6 cups)

1 T butter

2 apples, not to tart, peeled, cored sliced (about 2 & 1/2 cup)

1/2 cup apple juice

1/2 cup crème fraiche



1. Heat the olive oil in a soup pot, add onions, salt and white pepper. Sauté over medium heat, until start to caramelize, about 15 minutes. Add little stock scrape pan, add 2 T of Calvados and cook until pan is dry, 1 or 2 minutes.

2. Add squash and 1 T salt to the onions. Add just enough stock to cover the squash. Cover the pot and cook at medium heat for 20 to 30 minutes until the squash is soft. Puree the soup in in blender, return to the pot and cook on low for 30 minutes

3. While the soup is cooking, melt butter in medium sauté pan add apples. Sauté over medium high heat stirring to coat with butter. Once they are heated add remaining Calvados and cook until almost dry. Add apple juice and cover on medium heat for 15 to 20 minutes, until soft, uncover for 8 minutes to reduce liquid.

4. Stir in half the apples into the soup, save rest for serving. Season soup to taste, add apples and crème fraiche to each.

Berry Delicious Coleslaw


2 cups fresh raspberries
2 cups fresh blueberries
1 lb angel hair pasta
2 cups shredded red cabbage
2 cups torn watercress
1/3 cup diced red onion
1/3 cup walnut pieces
1/4 cup snipped mint
1/4 cup snipped parsley
1/8 cup Sparrow Lane Blackberry Balsamic Vinegar**
1/4 cup low fat mayonnaise


1. Cook pasta according to directions on package. Drain.

2. Combine everything except Blackberry Vinegar and mayonnaise in a large salad bowl. Whisk together the Blackberry Vinegar and the mayonnaise till well blended.

3. Gently toss the dressing with the slaw mixture to evenly coat.
** Can easily substitute with Sparrow Lane Pear Raspberry, Golden Balsamic, or Champagne Vinegar

Vinegar “Sodas”



6 oz chilled club soda
1 oz of your favorite Sparrow Lane Vinegar (we recommend Pear Raspberry, California Peach, or D’Anjou Pear)
2-3 drops of agave syrup (optional)
ice cubes


Pour vinegar and club soda into an 8 oz glass & stir.  Add ice if desired.  Add agave syrup and stir for additional sweetness.

Vanilla Dreams Dessert


vanilla ice cream
Sparrow Lane 25 Year Imported Balsamic Vinegar
fresh figs
fresh blueberries
fresh mint (optional)


Place a small scoop of ice cream on a dessert plate. Arrange 2-3 fig pieces and some blueberries on the plate. Drizzle with the balsamic vinegar. Garnish with fresh mint.

Beet Salad


3-4 medium beets, peeled and halved
Sparrow Lane Golden Balsamic Vinegar
2 cups baby arugula
Sparrow Lane Champagne Vinegar
Sparrow Lane Extra Virgin Olive Oil
crème fraiche
sea salt and fresh cracked pepper, to taste



1. Place beets cut side down in baking dish. Pour the Sparrow Lane Golden Balsamic Vinegar so that the liquid is just touching the beets. Add about 1/2 cup water and a splash or two of the Sparrow Lane Champagne Vinegar. Cover with foil and roast at 200 degrees until fork tender. When beets are done remove and let cool. Reserve the liquid.

2. When beets are cool to touch, cut them into 3/4 inch pieces.  Cover and chill in refrigerator.

3. Place liquid from step 1 into small sauce pan.  Add 1/4 cup of the Blackberry Blasamic Vinegar and reduce over medium heat until it thickens into a syrup.


1. Place 1-2 T crème fraiche on a small plate and spread into an even thin layer. Place the chillen beets on top of the creme fraiche.

2. Lightly toss the baby arugula with a splash or two of the Champagne Vinegar and about 2 tsp of olive oil, add salt and pepper to taste.

3. Garnish the edges of the plate with baby arugula mixture and then drizzle the beets with the syrup reduction.


Pesto Stuffed Mushrooms


12 crimini mushroom caps
3 T kale or basil pesto
3 oz cream cheese
Sparrow Lane Dark Balsamic Vinegar
Sparrow Lane Extra Virgin Olive Oil


1. De-stem mushrooms, toss with oil & vinegar. Bake at 350 degrees just until mushrooms sweat, about 10 min.

2. While baking, combine pesto & cream cheese. When mushrooms are cool, scoop in cream cheese mixture and bake again until it starts to melt.

Fabulous Fall Salad


3 cups baby greens
3 cups romaine lettuce
3/4 cup bing cherries (can substitute cranberries or craisin)
3/4 cup sliced dried figs (optional)
1 medium apple and pear, cubed into 1/2 inch pieces
3/4 cup glazed walnuts or almonds
4 oz gorgonzola or bleu cheese
sea salt and fresh cracked pepper to taste


1/2 cup Sparrow Lane Golden Balsamic Vinegar
1/2 cup Sparrow Lane Walnut Champagne Vinegar
1/4 cup Sparrow Lane Extra Virgin Olive Oil


Begin with greens; add apple, pear, and dried fruit. Top with nuts and cheese. Add salt & pepper, drizzle with vinegar and add oil last.

Bacon, Spinach and Goat Cheese Quiche


9-inch frozen pie crust
1 package (8 oz) bacon
2 T bacon drippings, reserved from cooked bacon
1 medium yellow onion, minced
1 package (10 oz) frozen chopped spinach, thawed and drained
4 oz Nicolau Farms Fresh chèvre, crumbled
1 can (12 fluid oz) evaporated milk
3 large eggs, beaten
1 T Sparrow Lane Champagne Vinegar
1/4 tsp fresh cracked pepper


1. Prepare pie crust according to package instructions and let cool.

2. Preheat oven to 350 degrees. Cook bacon in a large skillet with drippings and sauté until caramelized.

3. In a large bowl, combine bacon, onion, spinach, goat cheese, evaporated milk, eggs and seasoning. Blend well. Add mixture to pie crust and bake for 30 to 40 minutes, or until eggs are set and knife comes out clean. Allow to cool for 5 minutes before serving.

Apple Smoked Prawns


1 lb large prawns (16-20 count)
1 T old bay seasoning
1 T Sparrow Lane Extra Virgin Olive Oil
1/2 cup Sparrow Lane Quatro Pepe Garlic Vinegar
applewood chips


1. Remove outer shell from prawns, be sure and leave tail on. Place cleaned prawns in large bowl and toss with Old Bay Spice.

2. Add the Sparrow Lane Quatro Pepe Garlic Vinegar, Sparrow Lane Extra Virgin Olive Oil and cover.  Marinate in refrigerator for at least 1 hour.

3. While prawns are marinating, in another bowl, place one handful of applewood chips and cover with water. Leave them soaking until the one hour is up for the prawns.  During the time the prawns are marinating, prepare your fire in your grill until your coals are glowing red.

4. After the one hour, remove the prawns from the refrigerator and place them on the metal skewers.

5. Prior to placing the skewers on the grill, drain the water from the apple chips and sprinkle them over the glowing coals (be ready for the smoke!) Close the lid of your grill to capture the smoke. Cook them until they are firm on the skewer and a nice red color. Be sure and brush them with the remaining marinade while grilling them and prior to serving.

Bon Appetit!

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