Herbs
enhance the foods we eat, capturing the lure of uplifting fragrances
and the hint of romance. They give us an appreciation of subtle foliage,
flowers, and flavors. Although the vitamins and minerals herbs provide
may be minute in quantity, it is the taste, mood-enhancement and health
benefits they give foods that make them so valuable.
Lavender
Cilantro Dressing
1/4 cup orange
juice
2 TBS. fresh lemon
juice
2 TBS. fresh lime
juice
1 tsp. organic
lavender buds
1/2 cup fresh
cilantro
2 TBS. honey
1-1/2 tsp. fresh hot peppers minced
1 tsp. freshly
grated orange zest
1/3 cup Fredericksburg
Herb Farm Lavender Champagne Vinegar
1/2 cup extra
virgin olive oil
Sea Salt and freshly
ground pepper
In a small saucepan,
combine the orange juice, lemon juice, and lime juice.
Bring to a boil over medium heat and cook until reduced
to 1/2 cup. Let cool for 15 minutes, then transfer to
blender.
Then add all other
ingredients, except the Olive Oil and salt and pepper.
Blend until smooth. Add the Olive Oil until creamy.
Season with the salt and pepper and blend.
Chicken
Herbs de Provence
1 T. Herbs de Provence
Seasoning
4 t. Lavender Champagne Vinegar
3 T. Extra Virgin Olive
Oil
1 t. Sea Salt
4 Chicken Breasts
Combine all ingredients, and marinade
chicken for at least two hours.
Grill until tender, basting frequently
with marinade, or bake for about 30 minutes at 400 degrees
F.
Salad
Greens and Lavender Dressing
Salad
10 C. mixed
Spring Greens
2 medium green onions, chopped
1 large
peach, peeled & cut into bite size pieces
1-2 oz.
feta cheese
Dressing
5 T. Lavender
Champagne Vinegar
5 T. extra virgin olive oil
1/2 t. sea
salt
1/4
t. Dijon mustard
1 t. fresh
grated ginger
1 T. chopped
parsley
In a salad bowl beat all dressing
ingredients together. Add Spring Greens, green onions, bite-sized
peeled peaches and feta cheese.
Lavender
& Basil Grilled Salmon
4 fresh salmon steaks or filets
The Marinade
1/4 C. fresh
basil, chopped
2 T. Dijon mustard
2 T. Lavender
Champagne Vinegar
1/3 C. extra
virgin olive oil
Combine all marinade ingredients
to use as a baste for grilling. Place salmon on a hot, lightly
oiled grill or barbeque, skin side down. Baste frequently
with the marinade. When salmon is done, baste with remaining
marinade, serve and wait for the complements.
Lavender
Cooler
1 qt. lemon
lime soft drink (like 7-UP)
3 T. Lavender Champagne Vinegar
Add vinegar to soft drink and
stir. Serve over ice with strawberry.
Wild
Blackberry-Lavender Tart
Filling
1/2 C Lavender
Champagne Vinegar
1/4 C. melted butter
5 eggs,
slightly beaten
1 C. granulated
sugar
1/2 C. wild
blackberries (raspberries or blueberries are good too.)
Crust
1-1/2 C.
unbleached white flour
1/2 t. sea salt
1 t. granulated
sugar
1/2 C. butter,
unsalted
2 T. cold
water
Preheat oven to 400 degrees F.
Combine dry ingredients for crust,
cut in butter until crumbly, slowly add water and gently mix
with a fork until mix is crumbly. Pat into a tart pan and
bake empty for 10 min.
Filling
Whisk vinegar with melted butter.
Add eggs, sugar. Place berries in tart shell. Pour filling
mix over the berries and bake for 20 minutes or until golden.
Our
concern for health is inseparable from our pursuit of beauty.
What is it that makes us want to squeeze or slather or pat
on our outsides the things that cause us to feel good on our
insides? This impulse isn't all that illogical. The oldest
cosmetic formulas offer advice on the virtues of fruits, vegetables
and herbs in enhancing and preserving our appearance.
"You
may consider yourself happy whsen that which is your food
is also your medicine," wrote Thoreau.
Along
the Garden Path
He
was far from being the first to claim health from the
garden. For thousands of years, physicians of the body
and spirit--today's doctors and priests--were gardeners
and botanists first, healers of aches and pains second.
