Culinary Lavender Recipes

Ingredients:
- 6 slices of bacon, fried and crumbled
- 1 large onion, chopped
- 1 celery stalk, chopped
- 34 teaspoon coarse culinary lavender
- 1 teaspoon dried thyme
- 3 1/2 cups chicken broth
-2 cups potatoes, peeled and cubed
- 1 1/2 cups frozen corn
- 1 cup heavy cream
- Salt and pepper to tasteInstructions:
1. a large pot, cook the bacon until crispy. Remove from the pot and set aside.
2. In same pot, sauté the onion and celery until softened.
3. Add the lavender and thyme and cook for another minute.
4. Pour in the chicken broth and add the potatoes. Bring to a boil and then reduce heat to a simmer. Cook until the are tender.
5. Add the corn and cook for another 5 minutes.
6. Stir in the heavy cream and bacon. Season with salt and pepper to taste.
7. Serve hot and enjoy!

This herbed potato corn chowder with bacon and lavender is a delicious and unique twist on a classic soup. The combination of savory bacon, sweet corn, and fragrant lavender creates a flavor profile that is sure to impress. Perfect for a cozy night in or a special occasion, this soup is sure to become a new favorite.

To make pink lavender lemonade, start by making a lavender simple syrup (Check our shop for a simple syrup kit). Combine 1 cup of water, 1 cup of sugar, and2 tablespoons of dried lavnder in a saucepan. Bring the mixture to a, boil then reduce the and let it simmer for10 minutes, strain simple syrup (optional) Allow the mixture to cool.

In blender, puree 1 cup of fresh strawberries,1/2 teaspoon of lemon juice and 1/8 cup of sugar.

  In a pitcher add 2 cup s of freshly squeezed lemon juice, 2 cups of water, lavender simple syrup, and the strawberry puree. Stir well and add a few of pink food coloring if desired. Serve over ice and garnish with fresh lavender sprigs and strawberry slices. Enjoy!

In a blender, combine 8 oz of softened cream cheese, 1 tbsp of oil from sundried tomatoes,1 /2 cup of sundried tomatoes (drained and chopped), 1/2- 1 tablespoon of dried lavender, 1.2 tsp smoked paprika,1/4 teaspoon of chipotle power, and 1/4 teaspoon of salt &  black pepper. Blend until well combined. Serve crackers or bread for a delicious appetizer or snack. Enjoy!

you can substitute any of the seasonings if you want it a bit milder.

For filling:
- 6 cups sliced peaches
- 1 tablespoon dried lavender
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice

For the topping:
- 1 cup all flour
- 1 cup-fashioned oats
-1 cup brown sugar
- 1 teaspoon ground cinnamon
1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces

For serving:
- Vanilla bean ice cream

Preheat oven to 375°F. In a bowl mix together sliced peaches, lavender, sugar, (can blend sugar and lavender together first) flour, and lemon juice. Pour the mixture into a baking dish. In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Cut in butter the mixture is ccrumbly. Sprinkle the mixture over the peaches. Bake for 35-40 minutes or until the topping is golden brown. Serve with a scoop of vanilla bean ice cream. Enjoy!

Herbs de Provence with lavender is a delightful twist on the classic French blend. To make your own, mix together dried thyme, rosemary, oregano, marjoram, savory, and a touch of dried lavender flowers. This fragrant blend is perfect for seasoning roasted meats, vegetables, or even sprinkling on top of freshly baked bread. Enjoy the taste of Provence with a hint of lavender in your own kitchen!

To make a refreshing batch of lemonade lavender mojitos, start by muddling fresh mint leaves and lavender buds in a pitcher. Add ice, freshly squeezed lemon juice, and 3/4 cup of lavender simple syrup. (Check our shop for a simple syrup kit) - [combine equal parts sugar and water (1 cup each) to a saucepan over medium heat. Stir until the sugar dissolves, then add handful of fresh lavender buds. Reduce the heat and let the mixture simmer for 10-15 minutes, stirring. Remove from heat and it cool completely. Strain the syrup through a fine-mesh sieve discard the lavender buds. Store the syrup in a jar in the refrigerator for up to two weeks.] . Top it off with 2 cups of sparkling water and a generous pour of white rum (or one cup). Stir well and serve in glasses filled with ice. Garnish each with a sprig of fresh mint and a slice lemon. Enjoy this delightful twist on a classic mojito with friends and family on a hot summer day!

Blueberry Lemon Lavender Sorbet is a refreshing and delicious dessert that's perfect for summer. To make it, you'll need fresh 2 cups fresh blueberries, 1/4 cup lavender buds, 2 cups sugar, 3 cups water, and 1 1/4 cup lemon juice. First, combine the blueberries, 1/4 of lemon juice, sugar, and water in a saucepan and bring to a boil Then, add the buds and let the mixture steep for 10-15 minutes. Strain the mixture and add remaining lemon juice before freezing or adding into an ice cream maker. Serve and enjoy the sweet and floral flavors of this delightful sorbet!

To make a delicious savory rice pilaf with lavender and apricots, you will need the following ingredients:

- 2 tablespoons of olive oil
1 onion,
- 2 cloves garlic minced
- 1 of long-grain
- 2 cups of chicken or vegetable broth
1 tablespoon of lavender
- 1/2 cup of dried apricots, chopped

Instructions:

1. Heat up the olive oil in a large pot over medium heat.
2. Add the chopped onions and garlic and sauté until they become translucent.
3. Add the rice and stir until it's coated the oil.
4. Pour in the chicken or vegetable broth, lavender, and chopped apricots.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the rice is cooked and the liquid is absorbed.
6. Fluff the rice with a fork and serve hot.

Enjoy the unique and delightful flavors of this dish!

To make lavender creme brulee, start by heating heavy cream and dried lavender in a saucepan until it simmers. Remove from heat and let steep for 20 minutes. In a separate bowl, whisk together egg yolk and sugar until pale thick. Strain the lavender cream mixture into the egg mixture and whisk until combined Pour the mixture into ramekins and bake at 320 in a water bath for an hour, or until set. in the fridge for at least2 hours. Before serving, sprinkle sugar top and use a kitchen to caramelize the sugar until it forms a crispy. Enjoy!