Berry Delicious Coleslaw

Berry Delicious Coleslaw

Berry Delicious Coleslaw
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Ingredients

  • 2 cups fresh raspberries
  • 2 cups fresh blueberries
  • 1 pound 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

Instructions

  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.
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https://mindbodykitchen.com/2019/06/06/berry-delicious-coleslaw/

Crisp Polenta With Fresh Corn And Aged Cheddar

Crisp Polenta With Fresh Corn And Aged Cheddar

Crisp Polenta With Fresh Corn And Aged Cheddar
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Ingredients

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

Instructions

  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.
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https://mindbodykitchen.com/2019/06/06/crisp-polenta-with-fresh-corn-and-aged-cheddar/

Lavender Lemonade

Lavender Lemonade

Lavender Lemonade

Yields 6 to 8 servings

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Ingredients

  • 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

Instructions

  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.
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https://mindbodykitchen.com/2019/06/06/lavender-lemonade/

Pan Peaches And Cream

Pan Peaches And Cream

Pan Peaches And Cream

Yields 4

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Ingredients

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

Instructions

  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!!
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https://mindbodykitchen.com/2019/06/06/pan-peaches-and-cream/

Sicilian Cantaloupe Tomato Salad

Sicilian Cantaloupe Tomato Salad

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Ingredients

  • 1 medium cantaloupe, use melon baller
  • 1 pound 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

Instructions

  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.
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https://mindbodykitchen.com/2019/06/06/sicilian-cantaloupe-tomato-salad/

Summer Salad

Summer Salad

Summer Salad

Yields 6 servings

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Ingredients

  • 1 large red apple, sliced thinly
  • 1 large pear, sliced thinly
  • 1 large orange, peeled and sliced
  • 1/3 cup vegetable oil
  • 3 tablespoons Sparrow Lane D’Anjou Pear Vinegar
  • 1 tablespoon honey
  • 1/2 cup chopped pecans
  • Lettuce leaves

Instructions

  1. 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.
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https://mindbodykitchen.com/2019/06/06/summer-salad/

Sparrow Lane Spring Salad

Sparrow Lane Spring Salad

Sparrow Lane Spring Salad
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Ingredients

  • 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 Champagne Vinegar
  • 1/2 cup Sparrow Lane Extra Virgin Olive Oil
  • Pinch of kosher or sea salt
  • Pinch of peppercorn medley
  • Walnuts (optional)

Instructions

  1. Mix greens and spinach leaves together, top with berry and walnuts, cheese and apples…add a pinch of sea salt & pepper, drizzle with raspberry champagne vinegar, add oil last.
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https://mindbodykitchen.com/2019/06/06/sparrow-lane-spring-salad/

summer quinoa

Summer Quinoa Quatro Pepe Salad

Summer Quinoa Quatro Pepe Salad
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Ingredients

    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 tablespoons chives, chopped
  • 3 tablespoons parsley, chopped
  • Vinaigrette:
  • 1/4 cup Sparrow Lane Extra Virgin Olive Oil
  • 2 tablespoons Sparrow Lane Golden Balsamic Vinegar (or Cabernet, for a robust flavor)
  • Salt and freshly ground black pepper

Instructions

  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.
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https://mindbodykitchen.com/2019/06/06/summer-quinoa-quatro-pepe-salad/

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Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce

Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce

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Ingredients

    Meat
  • 1 (4 – 5 pound) center-cut bone-in pork rib roast, chine bone removed
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon kosher salt
  • 1 & 1/2 teaspoons pepper, fresh ground
  • Orange Blackberry Balsamic Reduction Sauce
  • 1 tablespoon Sparrow Lane Extra Virgin Olive Oil
  • 1 tablespoon pepper, fresh course ground
  • 2 tablespoons grated orange zest
  • 2 teaspoons minced rosemary leaves
  • 1 shallot minced
  • 1 garlic clove, minced
  • 1 cup Sparrow Lane Blackberry Balsamic Vinegar

Instructions

  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.
  5. Orange Blackberry Balsamic Reduction Sauce
  6. 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.
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https://mindbodykitchen.com/2018/11/30/pork-prime-rib-and-orange-blackberry-balsamic-reduction-sauce/

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Garlicky Greens Stuffed Mushrooms

Garlicky Greens Stuffed Mushrooms

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Ingredients

  • 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 ounces Nicolau Farms goat chevre
  • Sparrow Lane Champagne Vinegar
  • Sparrow Lane Golden Balsamic Vinegar
  • Sparrow Lane Basil Garlic Extra Virgin Olive Oil

Instructions

  1. Preheat oven to 400 degrees.
  2. De-stem 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 won't have to use salt)
  3. 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.
  4. 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.
  5. 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!
  6. Can be served hot or warm. Add just a bit more of fresh cheese, drizzle with Basil Garlic Olive Oil.
  7. Be sure to keep your hands out of the way as you serve them.
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https://mindbodykitchen.com/2018/11/30/garlicky-greens-stuffed-mushrooms/

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