Chicken with Herbs

cilantro

Fresh herbs lend their flavors to sauteed chicken.

dill, bunched

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

Basil

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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Grilled Pork Chops with Lavender

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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Lavender Infusion

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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Lavender Pear/Apple Scones

2 cups sifted Nash’s soft white wheat flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon culinary lavender
1/3 cup (5 ½ tablespoons) cold butter, cut into pieces
1 cup whipping cream
1 teaspoon (heaping) lemon juice
1 cup peeled and cubed Bosc pears or apples, or mix them

Preheat oven to 375.

Combine flour, sugar, baking powder, salt and lavender. Use a pastry blender and add the cold butter until the consistency is course and crumbly. Add 1 cup whipping cream, 1 tsp. lemon juice, and 1 ½ cup cubed pears. Stir with a fork just until moistened (don’t overmix). Add a drop or 2 more of cream if its too dry. Knead the dough 4 or 5 times in the same bowl, or on a floured surface. Roll out ¾ inch thick and cut with round biscuit cutter. Place each scone about 2 inches apart on parchment paper covered cookie sheet. Brush tops of the scone with a little cream or egg whites. Sprinkle with sugar/cinnamon mixture (and a few lavender-flowers-optional). Bake at 375 for 15-18 minutes or until golden brown. Don’t overbake.

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Lavender-Ginger-Brown Sugar Pound Cake

Makes 2 loaves.

1 lb unsalted butter
1 lb dark brown sugar
1 lb eggs (9-10 large eggs)
1 lb. Nash’s soft white wheat flour
2 tablespoons culinary lavender
2 tablespoons plus 1 teaspoon ground ginger powder
¼ teaspoon kosher salt
Whipped cream, for serving

Preheat oven to 350 degrees. In a stand mixer fitted with a paddle, cream butter. Add sugar and continue to cream together until light and fluffy. With mixer still going, add 1 egg at a time.

In a bowl, combine flour, lavender, ginger and salt. Sprinkle in flour mixture while beating and mix until just incorporated.

Spoon into greased loaf pans. Bake 350 degrees in center of oven for 55-60 minutes. Cake will be done when deep golden brown and skewer comes out clean when inserted into center of cake.

Allow to cool on wire rack, run knife around edge and release from pan. Serve slices with generous amount of whipped cream.

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Lavender Grilled Salmon/Steelhead

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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Chicken with Lavender and Bacon

4 skinless, boneless chicken breast halves
12 sprigs fresh lavender
8 slices bacon
Salt and pepper to taste
1 pinch red pepper flakes, or to taste
1 cup shredded cheddar cheese

Preheat the oven to 400 degrees F.

Place three sprigs of lavender on top of each chicken breast half. Wrap two slices of bacon around each piece of chicken, keeping the lavender inside. Place chicken into a shallow baking dish. Season with salt, pepper, and red pepper flakes.

Position the baking dish on the top shelf in the preheated oven, and bake chicken for 20 minutes, turning once. Turn again so the lavender is on top, and sprinkle with shredded cheese. Continue baking 10 minutes, or until cheese has melted and chicken juices run clear.

We thank AllRecipes.com for this recipe.

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Poached Halibut with Cauliflower and Fennel

cauliflower

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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