spinach salad

Spinach Salad

Spinach Salad

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Ingredients

  • 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
  • Pinch of sea salt and pepper
  • 1/4 cup Sparrow Lane Golden Balsamic Vinegar
  • 1/2 cup Sparrow Lane Extra Virgin Olive Oil

Instructions

  1. Put spinach in a large serving bowl. Add red onion, slivered almonds, hard-boiled eggs, bacon crumbles, and salt and pepper.
  2. Drizzle with balsamic vinegar and olive oil. Serve immediately.
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https://mindbodykitchen.com/2018/11/26/spinach-salad/

apple smoked prawns

Apple Smoked Prawns

Apple Smoked Prawns

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Ingredients

  • 1 pound large prawns (16-20 count)
  • 1 tablespoon old bay seasoning
  • 1 tablespoon Sparrow Lane Extra Virgin Olive Oil
  • 1/2 cup Sparrow Lane Quatro Pepe Garlic Vinegar
  • Applewood chips

Instructions

  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.
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https://mindbodykitchen.com/2018/11/26/apple-smoked-prawns/

bacon quiche

Bacon, Spinach and Goat Cheese Quiche

Bacon, Spinach and Goat Cheese Quiche

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Ingredients

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

Instructions

  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.
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https://mindbodykitchen.com/2018/11/26/bacon-spinach-and-goat-cheese-quiche/

beet salad

Beet Salad

Beet Salad

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Ingredients

  • 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

Instructions

    Prep:
  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.
  4. Assembly:
  5. Place 1-2 tablespoons crème fraiche on a small plate and spread into an even thin layer. Place the chillen beets on top of the creme fraiche.
  6. Lightly toss the baby arugula with a splash or two of the Champagne Vinegar and about 2 teaspoons of olive oil, add salt and pepper to taste.
  7. Garnish the edges of the plate with baby arugula mixture and then drizzle the beets with the syrup reduction.
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https://mindbodykitchen.com/2018/11/26/beet-salad/

vinegar soda

Vinegar “Sodas”

Vinegar “Sodas”

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Ingredients

  • 6 ounces chilled club soda
  • 1 ounce 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 (optional)

Instructions

  1. Pour vinegar and club soda into an 8 ounce glass & stir. Add ice if desired. Add agave syrup and stir for additional sweetness.
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https://mindbodykitchen.com/2018/11/26/vinegar-sodas/

chocolate cake

Chocolate Cake with Vanilla Bean Vinegar

Chocolate Cake with Vanilla Bean Vinegar

Yields 16 servings

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Ingredients

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

Instructions

  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
  2. Traditional Method:
  3. 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.
  4. Updated Method:
  5. 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.
  6. 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.
  7. Serve the cake right from the pan, warm from the oven, or once cool, frost the cake with this simple chocolate frosting:
  8. Icing
  9. 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.
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https://mindbodykitchen.com/2018/11/26/chocolate-cake-with-vanilla-bean-vinegar/

zucchini soup

Cream of Zucchini Soup

Cream of Zucchini Soup

Yields 4 servings

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Ingredients

  • 1/2 small onion, cubed
  • 2 cloves garlic, smashed
  • 3 tablespoons Sparrow Lane Extra Virgin Olive Oil
  • 3 medium zucchini, skin on, cut in large chunks
  • 32 ounces reduced sodium chicken broth or vegetable broth
  • 2 tablespoons Sparrow Lane Champagne Vinegar
  • 2 teaspoons reduced fat sour cream
  • Sea salt and pepper, to taste
  • Fresh grated Parmesan or asiago cheese, if desired for topping

Instructions

  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.
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https://mindbodykitchen.com/2018/11/26/cream-of-zucchini-soup/

raspberry shrub

Raspberry Shrub

Raspberry Shrub

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Ingredients

  • Sparkling water or prosecco
  • 1-2 tablespoons simple syrup or agave syrup
  • 1-2 tablespoons Sparrow Lane Pear Raspberry Vinegar
  • Lemon slices (optional)
  • Mint leaves (optional)

Instructions

  1. Fill 12 ounce glass halfway with ice. Add sparkling water or Prosecco.
  2. Pour in sweetening syrup and raspberry vinegar (start with the 1 tablespoon amounts). Stir and taste: add more sweetening syrup or vinegar if you like.
  3. Garnish with optional lemon slices and/or mint leaves.
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https://mindbodykitchen.com/2018/11/26/raspberry-shrub/

pizzoccheri pasta

Pizzoccheri Pasta

Pizzoccheri Pasta

Yields 3-4 servings

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Ingredients

  • 1/2 stick butter
  • 1/2 cup Sparrow Lane Extra Virgin Olive Oil
  • 4 fresh sage leaves
  • 1 clove garlic, peeled and smashed
  • 1 medium potato, peeled and thinly sliced
  • 1 small head savoy cabbage, trimmed and thinly sliced
  • 1/2 pound flat, broad buckwheat noodles (pizzoccheri) or whole wheat noodles
  • 1 cup fontina val d’aosta (or other good semi-soft) cheese, grated
  • 1 cup parmesan, grated
  • Salt and freshly ground black pepper
  • 2 cups homemade bread crumbs

Instructions

  1. Preheat oven to 375 degrees. Bring a large pot of water to a boil. In a small saucepan over low heat, melt butter with sage and garlic until butter turns nut-brown; be careful not to burn sage leaves. Set aside.
  2. Cook potato and cabbage in boiling water until they begin to soften, just 5 minutes or so. Add pasta to same pot and continue to cook until pasta is nearly done. Drain.
  3. In a large oven-proof dish, spread a layer of vegetable-pasta combination, then a layer of grated fontina, then a layer of grated Parmesan; sprinkle with salt and pepper. Continue this layering until all ingredients are used, ending with a layer of Parmesan; ideally you will have four layers of each. Cover dish with bread crumbs and drizzle with melted butter and sage (discard garlic).
  4. Bake for about 15 minutes, or until top is golden-brown and cheese has melted. Serve hot or warm.
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https://mindbodykitchen.com/2018/11/26/pizzoccheri-pasta/

red cabbage

Red Cabbage with Apricots and Blackberry Balsamic Vinegar

Red Cabbage with Apricots and Blackberry Balsamic Vinegar

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Ingredients

  • 6 tablespoons (3/4 stick) butter
  • 1- 8 ounce red onion, thinly sliced
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 pounds 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

Instructions

  1. Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and stir 1 minute.
  2. Add cabbage and apricots and sauté until well coated, about 2 minutes.
  3. 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.

Notes

Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.

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https://mindbodykitchen.com/2018/11/26/red-cabbage-with-apricots-and-blackberry-balsamic-vinegar/

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