Ingredients
2-3 lb (approx half side) fresh salmon fillet, skin off
1 yellow lemon, cut into rounds or wedges
1 medium shallot
4 sprigs fresh thyme, clean leaves from stem (optional)
2 sprigs fresh sage, clean leaves from stem (optional)
1 sprig fresh marjoram, clean leaves from stem (optional)
Spice Lab’s Himalayan Pink Sea Salt
ground fresh white pepper (optional)
Sparrow Lane Garlic Extra Virgin Olive Oil
Sparrow Lane Tarragon Champagne Vinegar
Instructions
1. Preheat oven to 350 degrees.
2. Using large knife gently cut through herbs until roughly chopped.
3. Place salmon on a plate lightly salt and pepper. Take a large nonstick skillet preheated to med high. Add just enough olive oil to cover the bottom, oil will begin to smoke so hold pan off the burner. CAREFULLY lay the salmon fillet in the pan, away from you, flesh side down. Place back on the burner and gently move pan to ensure the salmon does not stick. Cook for about 5 minutes, this is to develop a nice golden color, check by using tongs or a fork to gently lift and look at the color. When to desired color, a little light is ok because it will get a little darker in the oven, use a fish spatula or large flat slotted spatula, gently turn the salmon over. Turn off the burner.
4. Add to the pan the chopped/shaved shallots, chopped herbs and about 2 Tablespoons of Sparrow Lane Tarragon Champagne Vinegar (this will smoke and pop so keep your face back). Place in the pre-heated oven and bake until desired doneness. I like mine a little rare so about 8-10 minutes is good. Cooked all the way through is about 15 minutes. You will feel the flesh becoming firmer the more it cooks.
5. When done, carefully take out of the oven. BE Careful, the vinegar will come out of the oven rather strong so don’t go in head first. Leave it to rest in the pan for a couple minutes, then place on serving platter and decorate with lemons and herbs. I like to add any pan juice over the top and even just a light splash of vinegar to bring out the aromatics. Serve the salt alongside so each can add to their taste.
Can be served hot or cold or rewarm it for as needed. Serve on bed of greens, rice or quinoa is yummy too and so healthy.
Serves 2 – 4
Ingredients
4 not-too-ripe peaches, washed, peeled and sliced
1/2 cup Sparrow Lane California Peach Vinegar
1 T honey
whipped cream
sliced shortcake or ice cream
Instructions
1. Toss peaches with vinegar and honey in a bowl until fruit is well coated (can marinate for about an hour prior, if time permits, but flavor is delicious either way).
2. Preheat a medium nonstick pan on medium heat.
3. Add peaches to hot pan. The mixture will start to reduce and caramelize so make sure to keep stirring so not to burn. Turn heat down to low.
4. Arrange slice of short on plate, spoon warm peaches and juice over cake. Top with fresh whipped cream or ice cream. Enjoy!!
Serves 4
Ingredients
1 & 1/2 cups chopped pecans
1 cup all purpose flour
1 T baking powder
4 large eggs
1 & 1/2 cup sugar
1/2 cup fresh orange juice
1 tsp grated orange zest
1/2 cup Sparrow Lane Extra Virgin Olive Oil
powdered sugar
Whipped Cream:
1 cup chilled heavy whipping cream
2 T of powdered sugar
1 T finely grated orange zest
2 tsp fresh orange juice
Instructions
1. Preheat oven to 350 degrees. Spray a 9-inch diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.
2. Grind pecans in processor using pulse button until finely ground – but not powdery.
3. Combine pecans, flour and baking powder in medium bowl – set aside.
4. Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar beating until light, thick and a pale yellow color (4 minutes).
5. Gradually add pecan flour mixture, and then add orange juice, orange zest and olive oil – beating until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheets and bake until tester inserted into center comes out clean – about 1 hour. Cool cake completely in pan on rack.
6. Release pan side, carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar on top of cake and serve with fresh orange whipped cream on top or on side.
Whipped Cream:
Combine all ingredients in medium bowl. With electric mixer beat to soft peaks. Whipped Cream can be made 3 hours ahead. Cover and chill. Whisk before using.
Ingredients
2 & 1/2 cups water
1 & 1/2 cup sugar
1/4 cup lavender leaves, chopped
2 & 1/2 cups water
1 cup lemon juice
ice cubes
Instructions
1. First, heat the first measures of water and sugar to a boil until the sugar dissolves.
2. Add lavender and let the mixture cool to room temperature. Strain out the lavender.
3. In a pitcher, add lavender infusion to second measure of water and lemon juice. Stir and add more sugar to taste. Chill and serve lemonade over ice.
Serves 6-8
Ingredients
3/4 cup butter – softened
1/4 cup powdered sugar
1/4 cup granulated sugar
1 & 1/2 cups all-purpose flour
1/4 tsp culinary lavender
1 T lemon zest
Instructions
1. Preheat oven to 300 degrees.
2. Using a mortar and pestle, crush the lavender almost to powder – set aside.
3. In a large bowl, combine the butter and both sugars and lemon zest. Add in the flour and combine until well blended. Add the crushed lavender and combine well.
4. Press the dough, evenly into an ungreased 8″ square baking pan. Using a fork, deeply pierce the dough all over.
5. Bake until lightly browned, darker at the edges… approximately 50 – 55 minutes. Remove from oven and cut into squares immediately. Cool in pan or remove to wire rack.
Ingredients
1 large egg yolk
1 & 1/2 tsp fresh lemon juice
1 tsp Sparrow Lane Tarragon Champagne Vinegar
1/4 tsp dijon mustard
1/2 tsp salt plus more to taste
3/4 cup canola oil, divided
Instructions
1. Combine egg yolk, lemon juice, tarragon vinegar, mustard and 1/2 tsp salt in blender. Blend until bright yellow in color. Slowly, pour in 1/4 cup oil to yolk mixture, a few drops at a time.*
2. Keep the blender going at all times. Gradually add remaining ½ cup oil in a slow, steady stream, until mayonnaise is thick. Mayonnaise should be light in color. Add more salt if needed. Cover and chill. Mayonnaise can be made up to two days ahead. Keep chilled.
*Adding oil must be done very slowly, drop by drop. This is a slow process and will take some time — approximately 12 – 15 minutes.
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
8 oz low fat cream cheese, softened
3 & 1/2 cup chicken broth
1/2 cup half & half
1 medium fennel, diced (approx. 1 cup)
1 leek, sliced (approx. 1/2 cup)
1 cup riso heirloom rice
1 T Sparrow Lane Sherry Vinegar
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. Mix chicken broth with cream cheese, half & half and Sparrow Lane Sherry Vinegar, add fennel and leek. Brown chicken breast in sauté pan, lay in slow cooker, rice & broth mix. Cover and cook on high for 3 – 4 hours.
Serves 4 – 6
