Walnut Shortbread

Ingredients
½ lb butter
1 c Sugar
2 c Flour
1 t Sparrow Lane Walnut Vinegar
1 large Egg (separate yolk & white)
2 t Baking powder
1 t cinnamon
1 c walnuts, crushed

Instructions
Cream butter, sugar and Walnut vinegar in mixer. Add egg white, mix. Add flour, baking powder and cinnamon just till comes together.

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

Bake at 350 degrees until light brown 15-20 min

Chicken with Tarragon Vinegar Sauce

Ingredients
¼ stick butter
2 chicken breast halves with skin and bone
2 shallots, chopped
½ c Sparrow Lane Tarragon Champagne Vinegar
1 c canned chicken broth, low sodium
1 T freshly chopped tarragon

Instructions
Melt butter in medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, 5 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté about 1 minute. Add vinegar, boiling until reduced to a glaze about 2 minutes. Stir in broth. Return chicken to skillet, skin side up. Reduce heat to low, cover and simmer until cooked through – about 10-12 minutes. 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

Ingredients
½ lb fresh green beans, trimmed
2 ½ lb cooked small boiling potatoes (mixture of red/white), quartered, cooled to room temperature
1 c mayonnaise
3 T Sparrow Lane Tarragon Champagne Vinegar
2 scallions, chopped
2 anchovy fillets, chopped or 2 t anchovy paste
1/3 c freshly chopped tarragon
½ t salt
½ t freshly ground black pepper
1/3 c crumbled bacon, topping

Instructions
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.
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

Ingredients
For the Quinoa Salad:
1 c quinoa
1 c cherry tomatoes, sliced
½ green beans, diced
½ cucumber, diced
½ c Nicolau Farms Quatro Pepe cheese
3 T chives, chopped
3 T parsley, chopped

For the Vinaigrette:
¼ c 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

Instructions
Bring two c 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.
Meanwhile, prepare the vinaigrette. In a bowl, whisk extra virgin olive oil, Golden Balsamic, until thoroughly combined. Season with salt and pepper and whisk again.
In a large container, add the cooked quinoa, diced green beans, diced cucumber, Quattro 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

Ingredients

Pear Vinaigrette
1/4 c Sparrow Lane D’Anjou Pear Vinegar
½ c Sparrow Lane extra virgin olive oil
2 T light brown sugar
1/4 t salt
1/8 t black pepper
1/4 t vanilla extract

Salad
Butter lettuce
Fresh pears, peeled and quartered
Dried cranberries
Gorgonzola cheese, crumbled
Toasted slivered almonds

Instructions

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.

Tony’s Fall Salad

Ingredients

2/3 c of Baby Greens
2/3 c of Romaine Lettuce
3/4 c dried cranberries
3/4 c sliced dried Figs (optional)
1 medium Apples & Pear cubed
3/4 c of glazed Walnuts
4 oz of soft goat cheese or bleu cheese

Dressing
½ c of Sparrow Lane Golden Balsamic Vinegar
¼ c of Sparrow Lane Walnut Champagne Vinegar
¼ c of Sparrow Lane extra Virgin Olive Oil
Kosher sea salt & pepper to taste

Spinach Salad

Ingredients

Approx. 4 c baby spinach leaves
3 to 4 Green onions-chopped
1/2 to 3/4 c slivered almonds, cinnamon pecans or toasted pinenuts
1/4 c Sparrow Lane Golden Balsamic Vinegar
1/2 c Sparrow Lane Extra Virgin Olive Oil
pinch of sea salt
pinch of pepper

Instructions

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

Cabernet Wine Vinegar Salad

Ingredients

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

Instructions

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

Ingredients

1 bag mixed baby greens
1/2 bag spinach leaves
3/4 c crumbled Goat Cheese
2 granny smith apples (chopped with skins)
1/3 c Sparrow Lane Pear Raspberry Champagne vinegar
1/2 c Sparrow Lane extra virgin olive oil
pinch of kosher or sea salt
pinch of peppercorn medley

Instructions

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

Halibut with Porcini Mushrooms and Cabernet Vinegar

Ingredients

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 c Cabernet wine

1/2 c Sparrow Lane Cabernet Vinegar

1/2 lb unsalted butter

1 lb red or heirloom potatoes (small and mixed varieties)

4 garlic cloves

1 stick of butter, room temperature, cut into pieces

Salt and (lots) Fresh ground pepper to crust the filet

Instructions

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.
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.
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.
Press halibut filets in porcini powder along with freshly ground pepper and salt mixture. Sear filet in oil in a hot heavy sauté pan. Put pan in the oven and finish, about 5 to 7 minutes.
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.