Ingredients 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 ½ t 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 2Continue reading “Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce”
Recipe Tag Archives
Autumn Pear Salad
Ingredients 1 shallot 1 T red wine vinegar Salt 3 T Sparrow Lane extra virgin olive oil 1/3 c 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 c roasted walnuts PepperContinue reading “Autumn Pear Salad”
Pear Quinoa Salad with Maple Vinaigrette
Ingredients 1 c 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 DressingContinue reading “Pear Quinoa Salad with Maple Vinaigrette”
Peach Brined Pork Tenderloin
Ingredients 2.5 lb Pork tenderloin, cleaned and trimmed 1 T crush black pepper 2 cloves of garlic, crush and rough chopped 1 T Italian spices 2 T Sparrow Lane olive oil ½ c Sparrow Lane California Peach vinegar Instructions Pre heat oven to 350 degrees Mixed garlic, pepper and herbs together and roll tenderloin untilContinue reading “Peach Brined Pork Tenderloin”
Fennel, Orange and Arugula Salad
Ingredients 2 Oranges 1 c Red onion, thinly sliced 2 c Fennel bulb, shaved thin, save fronds Sparrow Lane Extra Virgin Olive Oil Sparrow Lane Champagne Vinegar Fleur de sel Fresh ground pepper ½ c Pomegranate seeds (optional) Instructions Peel oranges with a paring knife and cut into segments, careful not to have any whiteContinue reading “Fennel, Orange and Arugula Salad”
Red Wine Vinaigrette
Ingredients 1/2 c Sparrow Lane Cabernet Vinegar 3 t lemon juice 2 t honey 2 t salt Freshly ground black pepper 1 c Sparrow Lane extra virgin olive oil Instructions Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
Cream of Zucchini Soup
One of my many uses is, soup! It’s light, flavorful and it’s versatile. So if I’m cooking vegetarian/vegan or really want a bowl of creamy goodness; cold or hot, it is all good.
This is probably one of the easiest soups you can make, too. This recipe can be modified to fit any of your specific dietary requirements Of course, I use vinegar when sautéing and salt only as a finishing.
Beet Salad
Ingredients 3-4 medium beets, peeled & halved Sparrow Lane Golden Balsamic Vinegar 2 c baby arugula Sparrow Lane Champagne Vinegar Sparrow Lane Extra Virgin Olive Oil Crème Fraiche salt & pepper to taste Instructions Prep Place beets cut side down in baking dish. Pour the Sparrow Lane Golden Balsamic Vinegar so that the liquid isContinue reading “Beet Salad”
Fabulous Fall Salad
Ingredients 3 c Baby Greens 3 c Romaine Lettuce ¾ c dried Bing Cherries (can substitute cranberries or craisins) ¾ c sliced dried Figs (optional) 1 medium Apple & Pear cubed into ½ inch pieces ¾ c glazed Walnuts or Almonds 4 oz of gorgonzola or blue cheese salt & pepper to taste Dressing ½ cup Sparrow LaneContinue reading “Fabulous Fall Salad”
Bacon, Spinach and Goat Cheese Quiche
Ingredients 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 Fresh Chèvre, crumbled 1 can (12 fluid oz) Evaporated Milk 3 large eggs, beaten 1 t Sparrow Lane Champagne Vinegar ¼Continue reading “Bacon, Spinach and Goat Cheese Quiche”