UPLOAD

Pear Quinoa Salad with Maple Vinaigrette

Serves 4 as main course, 6 as side dish

Pear Quinoa Salad with Maple Vinaigrette

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Ingredients

    Salad
  • 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 tablespoons fresh chopped parsley
  • Sea salt and fresh ground pepper, to taste
  • Handful of almonds or walnuts, pan toasted and salted to taste
  • Cranberries (optional)
  • Maple Vinaigrette Dressing
  • 4 tablespoons Sparrow Lane Extra Virgin Olive Oil
  • 3 tablespoons Sparrow Lane D’Anjou Pear or Golden Balsamic Vinegar
  • 2 tablespoons pure maple syrup

Instructions

  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.
  2. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes.
  3. Fluff with a fork and dump it into a large salad bowl.
  4. Add the baby spinach, pear, cranberries, and chopped parsley to the quinoa and fluff.
  5. Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.
  6. Just before serving, add the toasted pecans and lightly combine.
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https://mindbodykitchen.com/2018/11/29/pear-quinoa-salad-with-maple-vinaigrette/

UPLOAD

Peach Brined Pork Tenderloin

Peach Brined Pork Tenderloin

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Ingredients

  • 2.5 pound pork tenderloin, cleaned and trimmed
  • 1 tablespoon crush black pepper
  • 2 cloves of garlic, crushed and roughly chopped
  • 1 tablespoon Italian spices
  • 2 tablespoon Sparrow Lane Extra Virgin Olive Oil
  • 1/2 cup Sparrow Lane California Peach Vinegar
  • Sea salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Mixed garlic, pepper and herbs together and roll tenderloin until coated. Press with hands to make sure
  3. it is pressed into the meat.
  4. Preheat oven safe skillet on stovetop, add olive oil. Carefully place tenderloin in skillet.
  5. Turn tenderloin to brown completely around, lower heat so not to burn garlic.
  6. Once browned completely, take off stove top, add vinegar. Cover with foil and place in preheated oven for 15 minutes.
  7. Check internal temperature, cook to 150 degrees. Once reaches temperature, leave to rest covered for 5 minutes.
  8. 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.
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https://mindbodykitchen.com/2018/11/29/peach-brined-pork-tenderloin/

UPLOAD

Garlic Chicken with Rice

Serves 4 to 6

526

Garlic Chicken with Rice

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Ingredients

  • 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
  • 3 1/2 cups chicken broth
  • 8 ounces low fat cream cheese, softened
  • 1/2 cup half & half
  • 1 tablespoon Sparrow Lane Sherry Vinegar
  • 1 medium fennel, diced (approx. 1 cup)
  • 1 leek, sliced (approx. 1/2 cup)
  • 1 cup riso heirloom rice
  • Optional:
  • 1 cup marsala wine

Instructions

  1. Marinate chicken in Sparrow Lane Basil Garlic Oil & Quatro Pepe Vinegar 30 minutes up to 1 hour. Set aside.
  2. In a separate mixing bowl, combine chicken broth, cream cheese, half & half and Sparrow Lane Sherry Vinegar. Add fennel and leek.
  3. Brown chicken breast in sauté pan.
  4. Lay broth mix and riso heirloom rice in slow cooker, and place chicken on top. Cover and cook on high for 3 – 4 hours.
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https://mindbodykitchen.com/2018/11/29/garlic-chicken-with-rice/

UPLOAD

Fennel, Orange, and Arugula Salad

Fennel, Orange, and Arugula Salad

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Ingredients

  • 2 oranges
  • 1 cup red onion, thinly sliced
  • 2 cups fennel bulb, shaved thin, save fronds
  • Fleur de sel
  • Fresh cracked pepper
  • Sparrow Lane Champagne Vinegar
  • Sparrow Lane Extra Virgin Olive Oil
  • 1/2 cup pomegranate seeds

Instructions

  1. Peel oranges with a paring knife and cut into segments, careful not to have any white peeling.
  2. Toss all ingredients together.
  3. Splash with Sparrow Lane Champagne Vinegar, toss.
  4. Arrange on plate, drizzle with Sparrow Lane Extra Virgin Olive Oil, sprinkle with sea salt.
  5. Garnish with pomegranate seeds and fronds.
  6. Serve.
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https://mindbodykitchen.com/2018/11/29/fennel-orange-and-arugula-salad/

UPLOAD

Red Wine Vinaigrette

Red Wine Vinaigrette

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Ingredients

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

Instructions

  1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.
  2. With the machine running, gradually blend in the oil.
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https://mindbodykitchen.com/2018/11/29/red-wine-vinaigrette/

UPLOAD

Vanilla Dreams Dessert

Vanilla Dreams Dessert

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Ingredients

  • Vanilla ice cream
  • Sparrow Lane 25 Year Imported Balsamic Vinegar
  • Fresh figs
  • Fresh blueberries
  • Fresh mint (optional)

Instructions

  1. Place a small scoop of ice cream on a dessert plate.
  2. Arrange 2-3 fig pieces and some blueberries on the plate.
  3. Drizzle with the balsamic vinegar.
  4. Garnish with fresh mint.
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https://mindbodykitchen.com/2018/11/29/vanilla-dreams-dessert/

UPLOAD

Gorgonzola Pear Salad

Gorgonzola Pear Salad

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Ingredients

    Pear Vinaigrette
  • 1/4 cup Sparrow Lane D’Anjou Pear Vinegar
  • ½ cup Sparrow Lane Extra Virgin Olive Oil
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon vanilla extract
  • Salad
  • Butter lettuce
  • Fresh pears, peeled and quartered
  • Dried cranberries
  • Gorgonzola cheese, crumbled
  • Toasted slivered almonds

Instructions

  1. Measure all ingredients for vinaigrette and whisk together. Chill.
  2. Prepare individual salads by tearing lettuce into bite size pieces.
  3. Top with pears, cranberries, cheese and almonds.
  4. Drizzle with dressing.
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https://mindbodykitchen.com/2018/11/29/gorgonzola-pear-salad/

pluot almond

Pluot Almond Tian

Pluot Almond Tian

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Ingredients

    Almond Cream:
  • 1/4 cup butter
  • Scant 1/3 cup plus 1 teaspoon raw sugar
  • 1/2 cup packed almond meal
  • 1 egg yolk
  • 1 tablespoon gluten-free all-purpose flour
  • 1/4 teaspoon almond extract
  • Pluots:
  • 10 pluots, pitted and sliced into twelfths
  • 1/2 teaspoon cinnamon

Instructions

  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 teaspoon sugar.
  3. Place dish in oven and bake for 20 to 25 minutes.
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https://mindbodykitchen.com/2018/11/26/pluot-almond-tian/

grilled salmon

Grilled Salmon and Honey Mustard Sauce

Grilled Salmon and Honey Mustard Sauce

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Ingredients

  • 1/2 fresh lemon
  • 1/2 fresh onion
  • 4 cup water
  • 1/4 cup small parsley springs (no stems)
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 pound salmon fillet
  • Honey mustard sauce (recipe below)
  • 1/4 teaspoon sea salt
  • Honey Mustard Sauce
  • 2 tablespoons Sparrow Lane Champagne Vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Sparrow Lane Extra Virgin Olive Oil

Instructions

  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.
  5. Honey Mustard Sauce:
  6. Using a whisk stir the Champagne Vinegar, honey, mustard and olive oil until well mixed.
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https://mindbodykitchen.com/2018/11/26/grilled-salmon-and-honey-mustard-sauce/

chinese chicken salad

Chinese Chicken Salad

Chinese Chicken Salad

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Ingredients

  • ½ pound romaine lettuce, rough chop
  • 1/2 pound Napa Cabbage, shredded
  • 2 cups cooked chicken breast, cubed
  • 4 scallions, sliced on diagonal (1/2 inch)
  • 1 can water chestnuts, drained and sliced
  • 1 can mandarin oranges (slices), thoroughly drained
  • Chinese Rice noodles (follow package directions – sprinkle on top)
  • 1 small package of slivered almonds
  • Dressing
  • 3-1 ratio on oil (canola and 1 teaspoon sesame oil) to vinegar (any seasoned rice vinegar)
  • Salt
  • Pepper
  • 1 tablespoon honey

Instructions

  1. In a large mixing bowl add romaine lettuce, Napa cabbage, chicken, scallions, water chestnuts, and mandarin oranges.
  2. Drizzle dressing over the salad.
  3. Top with Chinese rice noodles and slivered almonds.
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https://mindbodykitchen.com/2018/11/26/chinese-chicken-salad/

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