Enjoy these wonderful, creative,
and simple lavender recipes.
and simple lavender recipes.
Take your spring salad to a more romantic, sweet place.
The VINAIGRETTE flavors pair well with delicate spring greens, baby beets, baby carrots and strawberries. The lavender and honey are a delicious balance.
Adapted from: joyofkosher.com
Time- 30 minutes
Serving Size- 4
• 4 baby red beets, roasted and peeled and sliced
• 4 baby golden beets, roasted and peeled
• 5 baby candy striped beets, roasted and peeled
• 4 medium carrots, heirloom variety or regular, cut in ribbons with a vegetable peeler
• 1 cup mixed variety of radishes, sliced thinly
• Kosher salt and freshly cracked pepper
• 2 tablespoons edible flower petals
Lavender Honey Vinaigrette
• 1/3 cup honey
• 3 tablespoons dried or fresh lavender
• 1⁄2 cup fresh squeezed orange juice
• 2 teaspoons Dijon-style mustard
• Kosher salt and pepper
• 3⁄4 cup of best-quality extra- virgin olive oil
Arrange the ingredients for the salad on individual plates or a platter, season with salt and pepper and drizzle with vinaigrette.
For the vinaigrette:
1. Heat the honey and lavender over medium-low heat until the honey becomes very runny and you can smell the lavender (about 5 minutes). Turn off the heat and allow the lavender to steep for about 30 minutes. Strain out the lavender and discard it.
2. Whisk the ingredients together and store, covered, in the refrigerator for up to 3 weeks. If the vinaigrette becomes solid in the refrigerator, allow it to sit at room temperature before using or place the container in a bowl of hot water.
Recipe Adapted from: Budget101.com – Jessica Lynn Qualls
Lavender Tea Bread is a scrumptious light quick bread infused with fresh lavender for an amazing flavor experience, drizzle a touch of lemon glaze over the top and garnish with fresh sprigs of lavender for a Gorgeous Brunch treat!
Combine the ingredients until smooth and drizzle over cooled bread, garnish with fresh sprigs of lavender.
Waffle recipe adapted from: Tasteofhome.com
Lavender Cream recipe adapted from:
March 11th is National Oatmeal Nut Waffle Day, but of course we had to add a hint of lavender to it! ENJOY!
• 1-1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 2 cups whole milk
• 1/4 cup butter, melted
• 2 tablespoons honey
• 1 cup quick-cooking oats
• 1 cup chopped nuts
• blueberries, optional
• In a large bowl, combine flour, baking powder and salt. Combine eggs, milk, butter and honey; stir into dry ingredients and mix well. Fold in oats and nuts.
• Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with lavender cream & blueberries.
Lavender cream. Cook 1/4 cup heavy whipping cream and a scant 1/4 teaspoon dried culinary lavender (USE CODE: AKLRECIPE at CHECKOUT for 5% off), in a small saucepan over medium heat until hot but not boiling. Cool completely, then strain. Stir in another 3/4 cup heavy whipping cream and 1 tablespoon sugar, then whip to soft peaks. Cover and refrigerate until ready to serve.
Learn.eartheasy.com via Shannon Cowan
Yield: about 10 muffins
As ubiquitous as dandelions are, their flowers do not have a long season. Vibrant green grass carpeted with bright yellow flowers so sunny that they boast a golden halo are an iconic spring landscape here in New England. It’s an image that can’t help but inspire a daydream of children happily racing about, picking flowers to make a dandelion chain, and laughing as they collapse to the ground, filled with pure joy at being finally sprung from the house after a long winter. It doesn’t matter that the flowers quickly wilt — the joy and laughter of spring remain long after the blossoms have passed.
1. Preheat the oven to 400°F (200°C). Generously grease 10 cups in a muffin pan.
2. Combine the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and mix well.
3. Combine the butter, eggs, milk, honey, and vanilla in a separate bowl and whisk together. Add to the dry ingredients and mix until just combined. Add the dandelion petals, lavender flowers, and nuts, if using, and stir until just combined.
4. Fill the prepared muffin cups to the top with batter. Bake for 14 to 17 minutes, or until a toothpick inserted into the center comes out clean.
Adapted from wisconsoncheesetalk.com
This unique and delicious breakfast treat is perfect for any time of the year.
Inside a pressed, crunchy baguette is a mix of creamy Wisconsin Brie and Cream Cheese, piled with honey, a crunch of toasted walnuts, a hint of sweet flower, and good salt and pepper.
For each sandwich: Slice cheeses to desired thickness and layer on one piece of bread. Drizzle honey over, scatter walnuts over and sprinkle with lavender, salt and cracked pepper. Butter exterior of bread slices and form sandwich.
Heat skillet, preferably cast iron, until hot; then place sandwich in skillet. Toast until underside is brown and cheese begins to melt. Flip; toast second side. Press sandwich with heavy pan or skillet, if you’d like. Drizzle finished sandwich with additional honey and walnuts, if desired.
Buttery crisps with a hint of floral and citrus notes that turns this old family recipe into something spectacular!!
Adapted from serenitylavender.com
Servings: 5 dozen cookies
Spice up your Thanksgiving with these delicious muffins!
Adapted from Lilyeats.com
Pumpkin Spice Muffins With Lavender Caramel Sauce
Makes 12 medium-muffins
Ingredients for Lavender Caramel Sauce
1. Preheat oven to 350 o F in order to cook muffins later. As the oven is preheating, start cooking the lavender caramel sauce.
2. Heat the heavy cream for the lavender caramel sauce in a small saucepan on low heat. When the cream starts to have little bubbles around the edges, add the lavender and sea salt and remove from heat. Cover and let sit for an hour.
3. As you let the lavender/cream/salt mixture sit for an hour, start on the pumpkin muffins.
4. Mix the first 9 ingredients for the pumpkin muffin recipe in a large bowl.
5. Mix the eggs, applesauce, and pumpkin in another bowl. Add this mixture to the dry ingredients bowl and mix until just completely moistened.
6. Grease muffin pan or place muffin cups in tin. Add batter to muffin pan and bake for 30-35 minutes, checking towards the end with a toothpick for doneness.
7. As the muffins cool, return to cooking the lavender caramel sauce recipe.
8. After the hour of letting the lavender/cream/salt mixture sit, strain the lavender buds out of the cream into a cup. Set cup aside.
9. In another large saucepan, mix the 1 cup sugar and 1/2 cup water and heat to medium high heat. Keep a vigilant eye as the mixture boils. Once the mixture starts turning yellow, begin swirling the saucepan on the eye until the mixture turns a distinct caramel color.
10. Once the mixture is a distinct caramel color, remove from heat and carefully add butter. Stir until the butter is melted.
11. Once butter is melted, add lavender/salt/cream mixture from the cup and stir until incorporated. The sauce should be a thick, but pourable consistency.
12. Drizzle (or pour!) lavender caramel sauce over pumpkin muffins. Store remaining caramel in an airtight container and refrigerate.
ADAPTED FROM DINE-DASH.COM
A rich, soft and cheesy camembert with lavender, honey, and thyme.
• one camembert
• 2 tsp. of runny honey
• 2 tsp. of olive oil
• 2 tsp. of fresh thyme
• 2 tsp. of fresh lavender
• Combine honey with olive oil and herbs.
• Cut rind about 5-10 mm from the edge.
• Pour honey mix on the cheese.
• Bake at 180C for 10-12 minutes.
• Serve with fresh baguette.
Adapted from aquietlifeblog.blogspot.com
A beautiful soup with an excellent thick filling and delicious soup.
Lemon Lavender Creme Ingredients:
Wash asparagus & remove rough parts. Cut into 2" pieces, reserving the tips. Bring about 2 cups of water to a boil and drop the reserved tips in for about 1 minute to bring out bright green color. Drain, rinse with cold water to stop cooking, pat dry with a towel and set aside.
Heat Olive Oil & Butter in large stockpot. Toss in onions to saute until translucent. Stir in potatoes & rice cook about 5 minutes. Add in 2" asparagus pieces, thyme, lavender and parsley, as well as chicken Broth. Bring to boil & allow to simmer about 10 minutes.
Use handheld mixer, immersion blender or food processor to cream together the hot mixture until relatively smooth and creamy. Stir in wine, lemon juice, lemon zest, pepper & salt. Allow to simmer on low approximately 5 minutes.
To make Lavender Lemon Creme: Mix creme fraiche with lemon zest, lemon juice and dried lavender. Chill until ready to use.
Pour into separate bowls & swirl in or drizzle lavender lemon creme on top of each bowl of soup. Garnish with reserved asparagus tips and enjoy!
Adapted from: MarthaStewart.com
Total time: 3 hours 50 mins
PREP: 45 mins
Yield: Makes 12