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12 crimini mushroom caps
3 T kale or basil pesto
3 oz cream cheese
Sparrow Lane Dark Balsamic Vinegar
Sparrow Lane Extra Virgin Olive Oil
1. De-stem mushrooms, toss with oil & vinegar. Bake at 350 degrees just until mushrooms sweat, about 10 min.
2. While baking, combine pesto & cream cheese. When mushrooms are cool, scoop in cream cheese mixture and bake again until it starts to melt.
Ingredients
3 cups baby greens
3 cups romaine lettuce
3/4 cup bing cherries (can substitute cranberries or craisin)
3/4 cup sliced dried figs (optional)
1 medium apple and pear, cubed into 1/2 inch pieces
3/4 cup glazed walnuts or almonds
4 oz gorgonzola or bleu cheese
sea salt and fresh cracked pepper to taste
Dressing
1/2 cup Sparrow Lane Golden Balsamic Vinegar
1/2 cup Sparrow Lane Walnut Champagne Vinegar
1/4 cup Sparrow Lane Extra Virgin Olive Oil
Instructions
Begin with greens; add apple, pear, and dried fruit. Top with nuts and cheese. Add salt & pepper, drizzle with vinegar and add oil last.
Ingredients
9-inch frozen pie crust
1 package (8 oz) bacon
2 T bacon drippings, reserved from cooked bacon
1 medium yellow onion, minced
1 package (10 oz) frozen chopped spinach, thawed and drained
4 oz chèvre, crumbled
1 can (12 fluid oz) evaporated milk
3 large eggs, beaten
1 T Sparrow Lane Champagne Vinegar
1/4 tsp 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.