The turkey has been devoured, salad is gone, leftovers packed up for tomorrow... and now you wish you had more salad because that dressing was amazing!! Get your order NOW! Get 20% off any order over $12. Just go to sparrowlane.com, (it's live now) and get an early start on Black Friday and all weekend long
Posted on 11/24/2016 at 08:54:34 PM
With special appreciation to our customers and followers, enjoy a coupon for holiday gifting or to fill up your own collection! Use Coupon Code: THANKS30 to recieve 30% off your total purchase at www.sparrowlane.com. Coupon valid from 11/28/2015 to 12/1/2015. Happy Thanksgiving!
Posted on 11/25/2015 at 02:19:37 PM
It's time to start thinking about ingredients for your Labor Day BBQ! Splash some Chili Lime Vinegar over the veggies before grilling or blend up Chef Jesse's newest cocktail "The Californian". Serves 2 4oz. fresh tomato & cilantro, pureed 4oz. fresh watermelon, pureed 2oz. Sparrow Lane Chili Lime Vinegar 2oz. silver tequila Add ice to shaker & pour liquid over, shake & strain.
Posted on 08/12/2015 at 10:49:51 AM
Updated pricing for shipping: if your purchase is below $50.00, pay just $9.95 for shipping... spend over $50 and shipping is on us! (US only, for overnight or 2 day shipping, extra fees will apply)
Posted on 05/11/2015 at 04:01:11 PM
I was thinking about our holiday diets the other day as I was observing a breakroom table full of cakes, cookies, candies and the extra goodies and ect. Of course we all have heard "it's the Holidays, a little bit can't hurt" but is that true! No wonder our stress level goes through the roof when we eat the extra sugars and calories "just because its the holidays". Now I am no saint when it comes to the occasional sweet treat or extra whatever...so I thought I would share this article with you by a friend of ours (she is a registered dietitian)
Oh yea and I might add that vinegar is a great digestive when we do, uh well, overdo it on the holidays.
Beth Goodridge, MS, RD
The holidays are ...Read more
Posted on 12/09/2014 at 05:18:00 PM
Black eye peas in coconut milk with Garlic EVO
Posted on 11/29/2014 at 04:09:00 PM
Of course here in the Central Valley of California the grape crush is well underway, the almonds are falling like rain, walnuts are starting to be harvested and the air is full of dust. But that is how we know what the season is since we rarely see snow and for the last few years rain too for that matter.
A quick look out at the garden is also a sure indication that Mother Nature is getting ready to take a nap. The last of the vegetables are falling, good for chicken feed, and the pumpkins and squash are gaining in size. So what are we left with?
Well that answer comes in our next post and until then try out this easy late summer recipe....
Cream of Zucchini Soup
It is that time of year when I always am faced with the same question&he...Read more
Posted on 09/23/2014 at 05:34:00 PM
1 medium cantaloupe, peeled seeded and cut into cubes
1 lb. fresh green beans, cleaned, blanched, and halved
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
Fresh cracked pepper
Take all prepared ingredients, minus salt and pepper, and 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 your own preference.
Toss once more, sprinkle with sea salt and pepper to taste.
Place in serving bowl or just enjoy!
Can be refrigerated for several hours ahead of serving time.
Posted on 08/05/2014 at 06:14:00 AM
6 of your favorite mix of peaches, apricots, nectarines (firmer is better)
Sparrow Lane Vanilla Bean Balsamic
Sparrow Lane Extra Virgin Olive Oil
Sparrow Lane D’Anjou Pear Vinegar
Preheat grill. Make sure it’s brushed clean and wiped down.
Halve and pit the stone fruit, place in a large mixing bowl.
Gently add oil to coat the fruit.
Add 1/4 cup of Sparrow Lane Vanilla Bean Balsamic and toss.
Leave to marinate at room temp for about 10 to 15 minutes.
Once grill is hot place the fruit flesh side down on the grill—watch for flame up, you don’t want to char the fruit, just go for nice grill marks.
Use a flat spatula to turn 1/4 clockwise, fruit will be getting soft at this point so be gentle.
Gently turn over on the skin side just enough to soften.
Remove from the grill, place on to serving plate and splash with D’Anjou Pear vinegar.
Serve with favorite gelato or alongside cheese.
Treat your grill to some sweets with this Grilled Stone Fruit and Vinegar dish! Ingredients: 6 of favorite mix of Peaches, Apricots, Nectarines, firm is better Sparrow Lane Vanilla Bean Balsamic Vinegar Sparrow Lane Extra Virgin Olive Oil Sparrow Lane D'Anjou Pear Vinegar Instructions: Preheat grill. Make sure its brushed clean and wiped down.
Posted on 08/05/2014 at 06:11:00 AM