This savory recipe from The Art of Cooking with Lavender is reprinted with permission from the author, Nancy Baggett

Ingredients

• 1 cup each clover honey and apple cider vinegar
• 2/3 cup packed light or dark brown sugar
• 1 (16-ounce) can tomato sauce
• 1/4 cup Worcestershire sauce
• 3 tablespoons safflower oil or other flavorless vegetable oil
• 1 tablespoon coarsely ground dried culinary lavender buds
• 2 1/2 teaspoons ground allspice
• 2 teaspoons each dried thyme leaves and ground ginger
• 1/2 teaspon each smoked sea salt (or regular sea salt) and freshly ground black pepper

In a large nonreactive (ceramic or stainless steel - not aluminum) saucepan, stir together the honey, vinegar, brown sugar, tomato sauce, Worcestershire sauce, oil, lavender, allspice, thyme, ginger, salt, and pepper. Place over medium heat and cook, stirring, until just boiling. Adjust the heat so the mixture boils gently. Cook, uncovered, stirring occasionally, until the flavors are well blended and the sauce is slightly thickened, 6 to 8 minutes. Use immediately or cover and refrigerate in a jar or other nonreactive storage container for up to 3 weeks. Makes about 2 1/2 cups sauce.

Adapted from- www.quericavida.com
 
Dried lavender is a staple condiment of French cuisine, giving white meats, vegetables and fish a very unique flavor. 
PREP TIME: 10 mins
TOTAL TIME: 45 mins
SERVINGS: 4-8
Ingredients
For the couscous:

• 1 tablespoon olive oil
• 1 garlic clove, thinly minced
• ½ cup shiitake mushrooms, chopped
• Salt and pepper to taste
• 10 oz couscous
• 2 cups vegetable broth

For the fish:

• 8 fresh sea bass fillets
• 1 tablespoon olive oil
• 1 tablespoon herbes de Provence
• 1 tablespoon dried lavender (USE CODE: AKLRECIPE at CHECKOUT for 5% off)
• Salt and pepper to taste

Directions
Add the olive oil to a skillet and sauté the garlic with the shiitake mushrooms. Season with salt and pepper. Add the couscous and hot vegetable broth. Turn off the stove and cover. The couscous will be ready once it has absorbed the liquid. Stir with a fork before serving.

Place the fillets on a serving dish and coat both sides with olive oil. Season the fillets with the herbes de Provence, dried lavender, salt and pepper. Be sure to season both sides.

Add the olive oil to a skillet over medium heat, and sauté the fish for 3-4 minutes on each side. Place the fillets on a serving dish and set aside until ready to serve.

Serve hot with couscous and roasted vegetables, if you'd like.

Recipe by Mariposa
Ingredients: 

• 2 tablespoons dried rosemary
• 1 tablespoon fennel seed
• 2 tablespoons dried savory
• 2 tablespoons dried thyme
• 2 tablespoons dried basil
• 2 tablespoons dried marjoram
• 2 tablespoons dried lavender flowers
• 2 tablespoons dried Italian parsley
• 1 tablespoon dried oregano
• 1 tablespoon dried tarragon
• 1 teaspoon bay powder

Directions: Prep: 5m Ready: 5m
1. Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

Ingredients

• 1 cup vegetable oil
• 4 tablespoons finely chopped fresh lavender
• 3 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 4 pork steaks
• Add all ingredients to list

Directions
Prep:15 m Cook: 30 min Ready In: 45 m

1. Preheat an outdoor grill for low heat.
2. Pour oil into a large, resealable plastic bag. Add lavender, rosemary, and thyme; let stand for 10 minutes. Place steaks in bag with marinade, and marinate for 5 minutes.
3. Lightly oil grate. Remove steaks from marinade, and arrange on grill. Cook, turning once or twice, for 20 to 30 minutes, or until done.

Adapted from: motherearthliving.com
 
Makes 4 servings 

Cut an extra bunch of flowering lavender and put the stalks in a glass of water for 45 minutes to 2 hours. The soaked herbs can be strewn on the coals of the grill as the salmon cooks and the resulting smoke lends a faint camphor and pine flavor to the cooking salmon.

Ingredients: 

• 2 to 4 large cloves garlic, minced
• 2 teaspoons fresh lavender buds
• 1/4 cup tamari or soy sauce
• 3 tablespoons honey
• 3 tablespoons lemon juice
• 1/3 cup olive oil
• 2 tablespoons toasted sesame oil
• 4 fresh salmon fillets

Directions: 

1. In a large bowl, mash the garlic and lavender buds together. Stir in the tamari, honey, lemon juice, and oils, whisking to blend together.
2. Add the salmon fillets to the bowl, cover, and marinate for 30 minutes or longer.
3. At serving time, fire a barbecue grill and place salmon fillets—skin side down—on the grill. Cook for 8 to 12 minutes, basting frequently with the marinade, then turn fillets once and cook another minute or more until the flesh is opaque and flakes easily with a fork.

This simple roast potato recipe is transporting with the flavor or lavender conjuring flavors of Provence. It's sure to freshen up any meal.I have varied the oven temperature up to 400 degrees to allow the potatoes to cook at the same time as a chicken roasting. When doing so, I check more often to ensure browning is happening evenly and they do not overcook. Cooking time is reduced at a higher temperature so keep checking!

Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 4-6 servings
Calories 229 kcal
Author Toni Dash

Ingredients

• 2-2 ½ pounds (about 4 large) thin skinned Potatoes (New, Red, etc)
• 2 tablespoon Olive Oil
• 1 ½ tablespoon dried culinary lavender
• Salt and Pepper to taste

Instructions

Preheat oven to 350 degrees*.

1.       Scrub potatoes, cut out any bad spots and cut into bite-sized pieces. Do not peel.

2.       Toss in a bowl with olive oil. When coated with the olive oil, add lavender, salt and pepper.

3.       Spread into a single layer in a roasting pan or on a baking sheet. Place in the oven for 30 minutes, stirring part way through to ensure even browning. Potatoes are done then soft inside to the bite.

Adapted from foodnetwork.com

Yeild: 4 Servings

Ingredients:

Use discount code AKLRECIPE at checkout and save 5% on our Lavender Gourmet Seasoning!

• 4 filets of Mahi Mahi (or any white fish)
• 2 Tbs. butter
• 1 Tbs. olive oil
• 1 small shallot, finely chopped (or onion)
• 1/4 cup chicken stock
• 1/2 cup white wine
• 3/4 cup lilikoi jelly
• 1/2 tsp wasabi paste (if desired)
• lavender gourmet seasoning to taste

Directions

1. In a large, heavy skillet melt butter and heat olive oil over high heat.
2. Season fish with lavender gourmet seasoning on both sides, sear in skillet until golden brown and flip 2-3 minutes on each side.
3. When done, remove fish to a plate and tent with foil to retain heat.
4. Return skillet to medium-high heat and add shallots. Saute until soft and fragrant.
5. Pour in wine and scrape up any browned bits from bottom of pan with a wooden spoon.
6. Let wine evaporate until almost gone and then stir in lilikoi jelly and chicken stock.
7. Add wasabi paste and stir/dissolve well. The sauce will thicken slightly.
8. Pour sauce over fish and serve immediately with steamed rice and with a side salad.

​Mahi Mahi

Use discount code AKLRECIPE at checkout and save 5% on our Lavender Gourmet Seasoning!

• 5 7oz Mahi mahi filets (or other white fish)
• Lavender Gourmet Seasoning

Directions 

1. Preheat oven to 325 degrees F. Sparingly coat fish filets with lavender Gourmet Seasoning. Place fish in baking pan and cover with foil. Place pan in oven and bake for 30 mins.

White sauce:

• 2 1/2 C. Butter
• 5 C. Heavy Cream
• 5 Tsp. Chopped Garlic
• 2 1/2 C. White Wine
• Salt and pepper, to taste
• Lemon Wedges, for Garnish
• Parsley, for Garnish

1. In a small saucepan, combine white cause ingredients and cook over low heat until sauce is reduced. Pour white sauce over fish before serving. Garnish with lemon wedges and parsley.
2. Serve with steamed rice and sautéed vegetables.

Author: Marnely Murray
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 4 servings

Ingredients:

• This wonderful recipe features our delicious Lavender Strawberry Pepper Jam
• 1 tablespoon unsalted butter
• salt and pepper to taste
• 4, bone-in, thick cut pork chops
• 1 cup lavender strawberry pepper jam
• 1/4 cup water

Directions

1. Preheat the oven to 400F.
2. Over medium high heat, melt the butter and season the pork chops.
3. Place the chops and sear two minutes on each side. Remove from pan and add 1 cup lavender strawberry pepper jam and water. Whisk together and place the chops back in the pan.
4. Place in oven for 15 minutes, until cooked (interior temperature reaches 145F).
5. Serve immediately!

​Adapted from AllRecipes.com

"This watermelon and strawberry salad is tossed with fresh mint and lavender creating a refreshing dish for summertime!"

Ready in: 15 minutes
Servings: 1

Use discount code AKLRECIPE at checkout and save 5% on our Culinary Lavender!

Ingredients:

• 1/4 watermelon, cut into bite-size pieces
• 4 fresh strawberries, hulled and quartered, or more to taste
• 1 sprig fresh mint, stems discarded
• 1/2 sprig fresh lavender, flowers removed and stem discarded OR use ½ tsp dried culinary lavender
• 1/2 lemon

Directions

1. Mix watermelon and strawberries together in a bowl; add mint leaves and lavender flowers.
2. Squeeze lemon over watermelon mixture and stir.
3. You can add more fruits to this simple fruit salad.
4. It tastes better if you chill it for a few hours in the fridge before eating.