3 pounds (about 4 cups) russet or Yukon Gold potatoes, peeled and cut into 1/2 in cubes
2 Tb chives (optional)
Directions 1. Cook bacon in a large saucepan over medium heat for about 5 minutes 2. Sautes onions, garlic, carrots, and celery in the bacon fat. Add herbes de Provences, salt, and pepper. Cook until vegetables are soft, about 7 minutes. 3. Add stock and bring mixture to a boil 4. Add the potatoes and return to a boil. Allow mixture to cook for 3 minutes, stirring often. 5. Reduce heat and let mixture simmer, uncovered, until potatoes are soft, and can be easily pierced with a fork, about 20 min. 6. Serve in small bowls and garnish with chives, if desired. Enjoy!
Roasted Pork Tenderloin with Garlic and Herb Crust (From Discover Cooking with Lavender by Kathy Gehrt) Ingredients 2 tablespoons plain dry breadcrumbs 2 tablespoons Italian parsley, chopped 2 teaspoons culinary lavender buds, finely ground using a spice grinder 2 teaspoons extra-virgin olive oil 1 garlic clove, minced ¼ teaspoon salt 1 pound pork tenderloin, trimmed of all fat.
Directions 1. Preheat oven to 450 degrees. Spray a roasting pan with nonstick spray. 2. In a small bowl, combine breadcrumbs, parsley, lavender olive oil, garlic, and salt. 3. Rub the pork tenderloin with the breadcrumb mixture. Place pork in the pan and let sit for 30 minutes to come to room temperature. 4. Roast the pork for 20-25 minutes or until crust is brown ad the pork reaches 160 degrees F. Transfer the roast to a carving board; tent loosely with foil and let it rest for 10 minutes. 5. Cut into ¼ inch slices and serve with your favorite side dish.
Little Lavender Farm 11011 NE Paren Springs Rd Dundee, Oregon 97115