Celebrate Lavender Months!

June and July are one of my favorite times of the year because

it is when all the faboulous lavender blooms. I love smelling the sweet

earthy sent of lavender and looking at the beautiful purple blooms.

I first fell in love with all things lavender in my early 20's when visiting

Provence. I have been inspired ever since to create beautiful lavender

themed spices as well as culinary favorites. Join me as we explore some

tasty recipes that celebrate lavender.




Lavender Lemonade INGREDIENTS:

31/2 teaspoons

culinary lavender

2 ¼ cup boiling water

¾ cup favorite sugar (white is better for color)

8 lemons

4-5 cups water

ice

1. Place ice cubes into a 2-quart pitcher.

2. Place the lavender into a bowl and pour boiling water over it.

3. Let it steep for about 10 minutes, then strain out the lavender and discard.

4. Mix the sugar into the hot lavender water until it dissolves and let it cool,

5. pour into the pitcher with the ice.

6. Squeeze the juice from the lemons into the pitcher, getting as much juice as you can.

7. Top off the pitcher with cold water and stir.

8. Taste, and adjust lemon juice or sugar if desired


Note: use honey or alternative sugar if you want


Mushroom and Herbs de Provence Bruschetta



Ingredients:

1 ½ POUND MUSHROOMS (ANY KIND-EXTRA FANCY OR EVERY DAY)

½ CUP OLIVE OIL

2 TABLESPOONS UNSALTED BUTTER

2 TABLESPPONS SSQ HERBS DE PROVENCE

1 ROUND LOAF SOURDOUGH BREAD GOOD FOR SLICING

¼ CUP DRY SHERRY OR WHITE WINE

3 CLOVES GARLIC

½ TEASPOON SALT

½ TEASPOON FLUER DE SEL

1 TEASPOON GROUND RAINBOW PEPPERCORNS

1 CUP CHEVRE CHEESE

2 TABLESPOONS PARSELY


1. CLEAN MUSHROOMS AND CUT INTO DESIRED SIZE

2. FINELY CHOP GARLIC

3. HEAT A SAUTE PAN TO MEDIUM HIGH HEAT AND ADD OLIVE OIL

4. ADD MUSHROOMS AND COOK FOR 4-5 MINUTES UNTILL LOOKING GOLDEN

5. ADD SALT, PEPPER, HRBS DEPROVENCE, AND GARLIC

6. ADD SHERRY OR WHITE WINE AND LET COOK UNTILL ALCOHOL BURNS OFF

7. FINISH WITH BUTTER

8. SLICE BREAD, BRUSH WITH OLIVE OIL AND TOAST OR GRILL

9. LET CHEVE COME TO ROOM TEMPERATURE

10. FINELY CHOP PARSELY

11. SPREAD A THIN LAYER OF CHEVRE ON TOASTED BREAD AND SPOON A GENEROUR HELPING OF HERBS DE PROVENCE MUSHROOMS ON TOP

12. DRIZZEL TOP WITH A LITTLE OLIVE OIL AND SPRINKLE A LITTLE FLUER DE SEL AND PARSELY


NOTE: Use no cheese and butter or vegan cheese and butter if you want it to be vegan.




Lavender and Rosemary Lamb Skewers with Mint Yogurt


Ingredients:

2 pounds lamb tenderloin, boneless lamb shoulder or favorite cut of lamb

1/3 cup olive oil

1teaspoon ssq culinary lavender

1teaspoon ssq lavender salt

1 tablespoon fresh rosemary

1teaspoon Dijon mustard

2 closed garlic save a little for yogurt

3 tablespoons mint

2 cups whole milk yogurt

3 tablespoon lemon juice

Bamboo skewers if you do not have metal ones

1 teaspoon ground rainbow peppercorn

1. Cut lamb into pieces for skewers

2. Mince rosemary and finely grate garlic so it is like a paste

3. Combine ½ olive oil, mustard, garlic, lavender, rosemary, lavender salt, pepper, and two tablespoons lemon juice in a bowl, add lamb

4. Marinate lamb over night or for a few hours

5. Add finely minced mint, 1 teaspoon lemon juice, other ½ olive oil, regular salt and pepper a little garlic paste to yogurt and thoroughly combine

6. Soak skewers for 30 minutes if you do not have metal ones and put on lamb

7. Heat your bbq to medium high and add lamb cook for 5 minutes

For tenderloin or 10 minutes for boneless lamb shoulder or as short or long it takes to reach your desired doneness. Let rest for a few minutes before serving with mint yogurt sauce

Note: serve with your favorite sides such as pita, salad, rice etc.

if you are vegan try doing this with eggplant and extra firm tofu




Lavender Sugar Strawberries with Vanilla Bean Whip Cream


Ingredients:

3 baskets strawberries

1 tablespoon ssq lavender sugar

3 tablespoons regular sugar

1-pint heavy whipping cream

3 tablespoons ssq vanilla bean sugar

12 plain or lemon madeleine cookies store bought (you can bake these too if you want)


1. Wash and take tops off strawberries

2. Cut in halve or quarters if strawberries are super big

3. Add lavender sugar and regular sugar and mix thoroughly

4. Macerate strawberries for 2-3 hours (this can be done overnight)

5. Add heavy whipping cream and vanilla sugar to a cold mixing bowl (you can use a mixer, hand mixer, or whisk by hand)

6. Mix on medium high speed until you reach your desired peak (I like stiff peaks for my whip cream but some like soft peaks or somewhere in the middle…and this is ok)

7. Serve in a cute serving bowl with strawberries on bottom and whip cream on top with a few madeleine cookies


Note: you can use more or less sugar depending on your personal taste. Use coconut cream to make vegan whip cream. It is delicious and easy


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