Sparrow Lane Spring Salad


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 Vinegar
1/2 cup Sparrow Lane Extra Virgin Olive Oil
pinch of kosher or sea salt
pinch of peppercorn medley
walnuts (optional)


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

Halibut with Porcini Mushrooms and Cabernet Vinegar


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 cup Sparrow Lane Cabernet  Wine Vinegar
1/2 lb unsalted butter
1 lb red or heirloom potatoes (small and mixed varieties)
4 garlic cloves, peeled
1 stick of butter, room temperature, cut into pieces
salt and (lots) fresh ground pepper to crust the filet


1. 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.

2. 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.

3. 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.

4. Press halibut fillets in porcini powder along with freshly ground pepper and salt mixture. Sear fillet in oil in a hot heavy sauté pan. Put pan in the oven at 450 degrees and finish, about 5 to 7 minutes.

5. 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.

Prosciutto, Plums, Goat Cheese and Arugula Salad


8 oz Nicolau Farms Chevre (soft) Goat Cheese 
3/4 tsp ground black pepper
6 thin prosciutto slices
2 tsp Sparrow Lane Pear Raspberry Vinegar 
1 tsp minced shallot
1/2 tsp dijon mustard
1/2 T honey
2 tsp Sparrow Lane Extra Virgin Olive Oil
4 oz baby arugula
6 sweet firm red plums, halved, pitted, cut into 1/4-inch-thick wedges
1 tsp thinly sliced fresh mint (for garnish)


Roll cheese into 1-inch-thick log about 10 inches long. Sprinkle with 3/4 teaspoon pepper. Cut log crosswise into 6 equal pieces. Wrap each piece with prosciutto. Whisk vinegar, shallot, mustard, and honey in medium bowl; gradually whisk in oil. Season with salt and pepper. Add arugula; toss to coat. Divide plums and prosciutto-wrapped goat cheese pieces among plates. Place dressed arugula alongside; garnish with mint.

Summer Salad


1 large red apple, sliced thinly
1 large pear, sliced thinly
1 large orange, peeled and sliced
1/3 cup vegetable oil
3 T Sparrow Lane D’Anjou Pear Vinegar
1 T honey
1/2 cup chopped pecans
lettuce leaves


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.
Serves 6

Red Cabbage with Apricots and Blackberry Balsamic Vinegar


6 T (3/4 stick) butter
1- 8 oz red onion, thinly sliced
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1 & 1/2 lb 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


Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and stir1 minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. 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. (Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.)

Rib-Eye Steaks with Balsamic Reduction


2 – 3/4-inch-thick boneless rib eye steaks (about 6 ounces each)
3 tsp Sparrow Lan Extra Virgin Olive Oil
1/3 cup chopped shallots
2 tsp chopped fresh rosemary
3 T Sparrow Lane 15-year Balsamic Vinegar


Sprinkle steaks with salt and generous amount of pepper. Rub 1 tsp oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm. Add remaining 2 tsp oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

Chinese Chicken Salad


½ lb romaine lettuce, rough chop
1/2 lb Napa Cabbage, shredded
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

3-1 ratio on oil (canola and 1 t sesame oil) to vinegar (any seasoned rice vinegar)
1 T Honey


In a large mixing bowl add all of the ingredients and lightly toss.

Satisfaction Ginger Shrimp


1/2 lb small raw headless shrimp (about 30/U16-20)
1/2 inch piece fresh ginger, peeled and finely chopped
2 green onions, cut into 1-inch slices
2 T Sparrow Lane Extra Virgin Olive Oil
2 T Sparrow Lane Ginger Pear Rice Wine Vinegar
kiwi, slices (optional)
slivered toasted almonds (optional)


1. Wash shrimp. Peel completely and de-vein; or leave the tails on for easy handling at the table.

2. Combine shrimp, half of ginger, green onion, and a splash of Sparrow Lane Ginger Pear Rice Vinegar. Mix well and let rest in refrigerator.

3. Heat large frying pan or wok and add olive oil. When oil is hot, add other half of ginger and fry, stirring for a minute. Careful not to let it burn!

4. Immediately add shrimp mixture. Stir and toss for two minutes. Add Ginger Pear Rice vinegar; stir.

5. Reduce heat and cover pan. Continue to cook for two more minutes over low heat.

6. Remove shrimp from pan. Serve along lemon rice salad with kiwi slices and sprinkle with green onions and toasted almonds.

Serves 2

Sicilian Cantaloupe Tomato Salad


1 medium cantaloupe, use melon baller
1 lb 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


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.

Grilled Salmon and Honey Mustard Sauce


1 lb salmon fillet
1/2 fresh lemon
1/2 fresh onion
4 cup water
1/4 cup small parsley springs(no stems)
1/2 tsp salt
1/4 tsp coarsely ground pepper
honey mustard sauce (recipe below)
1/4 tsp sea salt

Honey Mustard Sauce
2 T Sparrow Lane Champagne Vinegar
1 T honey
1 T dijon mustard
1 T Sparrow Lane Extra Virgin Olive Oil

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.

Honey Mustard Sauce
Using a whisk stir the Champagne Vinegar, honey, mustard and oil until well mixed.