1 ounce fresh lime
1 ounce fresh simple sugar syrup
2-3 lavender sprigs
5 mint leaves
2 1/2 ounces rum
2 1/2 ounces club soda
In a mixing glass, muddle mint, lavender, lime and sugar with vigor. Add ice, rum and club soda and stir well.
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1/2 cup extra-virgin olive oil
3 tablespoons late-harvest sauvignon blanc
(balsamic vinegar may be substituted)
2 tablespoons raspberry vinegar
1 tablespoon minced fresh lavender
2 tablespoons lime juice
Salt and pepper to taste
Combine all ingredients in a jar with a tight-fitting lid and shake until blended. Taste and adjust seasonings. Allow flavors some time to mingle.
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Fresh herbs lend their flavors to sauteed chicken.
Chicken doesn’t have to be fancy to be very tasty!
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2 chicken breasts
1/4 cup fresh cilantro, chopped
1/4 cup fresh dill, chopped
1/4 cup fresh basil, chopped
1 small onion, chopped
1 clove garlic, finely chopped
2 plum tomatoes, coarsely chopped
Juice of 1 lemon with 1/2 teaspoon lemon zest
1 tablespoon olive oil
1/4 teaspoon paprika
Salt and pepper
Our greenhouses here at Nash’s are bursting with basil, and our dill and cilantro are soaking up the summer sun outside.
In a skillet, heat up the oil and butter on medium heat and put in the chicken, fat side down. Saute until golden. Flip and cook for another minute.
Push the chicken to the side and add the garlic and onions. Cook for a few minutes until either the onions or the garlic are just starting to brown. Lower the heat to low and cook for about 10 minutes.
Add the tomatoes, chicken, paprika, salt, pepper, half the lemon juice, half the cilantro, half the dill, and half the basil. Cover again and continue cooking on low for 30 minutes.
Right before serving, add the other half of the lemon juice, cilantro, dill and basil, which will be very fresh and bright. Serve with rice.
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4 pork loins or rib chops, about 3/4-inch thick
1 teaspoon coarse salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon dried culinary lavender
2 teaspoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 tablespoon extra-virgin olive oil
In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the chops with plastic wrap and let sit 1 to 2 hours at room temperature.
Preheat barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155°F on a meat thermometer.
Remove from barbecue and serve.
We thank whatscookingamerica.net for this recipe.
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1 quart freshly squeezed lemonade
1 teaspoon to 1 tablespoon culinary lavender
1 cup boiling water
Pour boiling water over the lavender and allow to steep for 10 min. Strain out lavender and add to the lemonade. Serve well chilled.
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Measure 2 tablespoons lavender buds for each cup boiling liquid (usually water or milk). Steep for 30 minutes. Strain liquid. Lavender infusion can be used to flavor lavender lemonade, ice tea, cakes, cookies and sorbets. A lavender-milk or cream infusion can be used to make lavender crème brûlée, lavender ice cream, lavender cheese cake, lavender scones and more.
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3 pounds salmon filet
4 tablespoons honey
6 tablespoons virgin olive oil
1 tablespoons lavender, crushed or run through coffee grinder
1/4 cup white wine
1 tablespoons worcestershire sauce
1 tablespoons lime or lemon juice
Place all ingredients, except salmon, in saucepan over moderate heat, stirring with a wire whisk at all times until ingredients are reduced by one-third, to create a sauce. When sauce has cooled slightly, brush on salmon filet.
Grill or bake salmon until flaky (don’t overcook), about 10 minutes, basting with sauce. Set some aside to pour on salmon before serving.
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Fresh fish with fresh local vegetables!
1 1/2 lbs halibut, cut into 8 pieces
1 tablespoon fresh lemon juice
1 tablespoon + 1 cup chicken or vegetable broth
1 medium sized onion, cut in half and sliced medium thick
1 large carrot, turned into 1/2 inch pieces
1 1/2 cups cauliflower florets, cut into quarters
1 medium sized fennel bulb, sliced medium thick
5 medium cloves garlic, pressed
Salt and black pepper to taste
Brown rice, cooked
Chopped fennel green tops for garnish
Slice onion and chop garlic and let sit for at least 5 minutes to bring out their hidden health-promoting properties. Rub halibut with lemon juice and season with a little salt and pepper. Set aside.
Heat 1 tablespoon broth in a skillet. Sauté onion in broth over medium heat for 5 minutes, stirring frequently. Add the rest of the broth and carrots. Simmer on medium heat for about 10 minutes, covered. Add cauliflower, fennel, and garlic. Place halibut steaks on top and continue to cook, covered, for about 6 more minutes. Season with salt and pepper.
Serve halibut with vegetables and broth on brown rice. Sprinkle with chopped fennel greens.
We thank WHFoods.com for this recipe.
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Tasty, peppery arugula, fresh off the farm!
Arugula is peppery, and with raw garlic this makes for a full-flavored, intense sauce that works great on noodles or to spice up a sandwich.
3 cups packed fresh arugula leaves
1/2 cup mild olive oil
1/2 cup raw almonds
4 cloves garlic, peeled
Salt to taste
Toss the arugula into a small pot of boiling water and stir. Cook for ONLY 20 seconds, fish out with a strainer and quickly plunge into ice water. Let sit for a minute, drain, and remove the arugula from the water. Squeeze out the remaining water with your hands. Put the oil, almonds and garlic in a blender with the arugula. Pulse on and off, scraping down the sides of the blender in between blending until a coarse pesto is formed.This should only take a minute. Do not over-mix or the olive oil may turn too bitter. Transfer to a bowl and season with salt to taste. Serve immediately or refrigerate until needed. Will keep several days. Blanching the arugula leaves will keep this pesto a nice green color.
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Here’s an easy, sweet summertime dessert, starring freshly picked strawberries!
1 pint strawberries, cleaned and stemmed
1/3 cup sugar
1 teaspoon vanilla
Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine all strawberries, sugar and vanilla.
Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator.
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