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. |
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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.
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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.
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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.
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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.
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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.
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