Creamy Tomato Summer Chopped Salad

1/2 cup mayonnaise
1/2 cup crumbled Nicolau Farms Feta Cheese
1 Tbsp. chopped fresh dill (optional, sub. basil)
1 Tbsp. chopped chives
1 Tbsp. fresh lemon juice
1 Tbsp. Sparrow Lane Champagne Wine Vinegar
kosher salt and pepper, to taste

3 Persian cucumbers, diced
1 pint cherry tomatoes, halved
1 bunch radishes, diced
1/2 medium red onion, finely diced

1. Whisk mayonnaise, feta, chives, dill, lemon juice, vinegar, salt and pepper in a large bowl. Add cucumber, tomatoes, radishes and onion – toss to coat.
2. Enjoy the mixture of cool crunchy vegetables as a BBQ side!



Adapted from Eating Well | June 2019

Rosemary-Golden Balsamic Peaches with Whipped Ricotta and Honey

Whipping the ricotta for a minute in the processor transforms its texture to a creamy and buttery delight.

3/4 cup whole milk ricotta cheese
2 Tbsp. melted butter
2 pitted firm ripe peaches, halved and peeled
1/4 cup Sparrow Lane Golden Balsamic Vinegar
1 sprig fresh rosemary
honey, for drizzling

1. In a food processor, pulse ricotta until smooth, about 1 minute. Spread on 4 dessert plates; set aside.
2. In a large skillet, melt butter over medium heat. Add peach halves with cut side down and cook until browned and slightly softened. Remove peaches and divide among plates on top of whipped ricotta.
3. Back on the skillet, add Golden Balsamic and fresh rosemary sprig. Bring to a low boil, stirring to scrape up any brown bits. Boil gently, uncovered until thickened. Remove and discard rosemary.
4. Spoon mixture over peaches. Drizzle each serving with honey.

Optional: use Sparrow Lane California Peach Vinegar.

Walnut Shortbread

1/2 lb butter
1 cup sugar
2 cups flour
1 tsp Sparrow Lane Walnut Champagne Vinegar
1 large egg (separate yolk & white)
2 tsp baking powder
1 tsp cinnamon
1 cup walnuts, crushed

1. Cream butter, sugar and Walnut Vinegar in mixer. Add egg white, mix. Add flour, baking powder and cinnamon just until it comes together.

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

3. Bake at 350 degrees until light brown about 15-20 min.

Chicken with Tarragon Vinegar Sauce

1/4 stick butter
2 chicken breast halves with skin and bone
2 shallots, chopped
½ cup Sparrow Lane Tarragon Champagne Vinegar
1 cup canned chicken broth, low sodium
1 T freshly chopped tarragon

1. Melt butter in medium skillet over medium-high heat.

2. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, 5 minutes per side. Transfer chicken to plate.

3. Add shallots to skillet and sauté about 1 minute. Add vinegar, boiling until reduced to a glaze about 2 minutes. Stir in broth.

4. Return chicken to skillet, skin side up. Reduce heat to low, cover and simmer until cooked through – about 10-12 minutes.

5. 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

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

1. 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.

2. 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

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 T chives, chopped
3 T parsley, chopped

1/4 cup 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

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.

Gorgonzola Pear Salad


Pear Vinaigrette
1/4 cup Sparrow Lane D’Anjou Pear Vinegar
½ cup Sparrow Lane Extra Virgin Olive Oil
2 T light brown sugar
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp vanilla extract

butter lettuce
fresh pears, peeled and quartered
dried cranberries
gorgonzola cheese, crumbled
toasted slivered almonds


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.

Fall Salad


2/3 cup of baby greens
2/3 cup of romaine lettuce
3/4 cup dried cranberries
3/4 cup sliced dried figs (optional)
1 medium apple & pear, cubed
3/4 cup of glazed walnuts
4 oz of soft goat cheese or bleu cheese

1/2 cup of Sparrow Lane Golden Balsamic Vinegar
1/4 cup of Sparrow Lane Walnut Champagne Vinegar
1/4 cup of Sparrow Lane Extra Virgin Olive Oil
kosher sea salt & pepper to taste


1. Combine and toss: baby greens, romaine lettuce, fruits, walnuts and cheese.  To prepare dressing, whisk all 4 ingredients together and drizzle on top of salad.

Spinach Salad


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


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

Cabernet Wine Vinegar Salad


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


Begin with greens, top with nuts, cheese, apple & dried fruit…add pinch of sea salt & pepper, drizzle with vinegar, add oil last.