PC: howsweeteats.com

Herbes de Provence Stuffing

Ingredients

• 2 cups butter
• 2 cups celery (diced)
• 2 cups onions (diced)
• 1-2 tablespoon herbes de provence 
• salt & pepper to taste
• 24 oz box stuffing cubes (your favorite brand) -- or make your own!
• 2 cups chicken broth 

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot over medium heat melt butter.
3. Add the onion, celery, and saute until softened, about 3-4 minutes.
4. Add the herbs de Provence and other seasonings into the sauteed veggies and stir well.
5. Remove from heat and add the stuffing cubes. Stir to coat with the butter and mix evenly with the sauteed onion, celery.
6. Stir chicken broth into stuffing mixture.
7. Transfer to a greased 9x13 baking dish and bake at 350°F (175°C) for 25-30 minutes.
8. Remove from oven and allow to cool a few minutes before serving.

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Summer Salad with Blackberry Lavender Vinaigrette
Ingredients

• 1 head loose leaf lettuce or baby greens mix
• ½ cup fresh blackberries
• ½ cup roasted pecans
• 1 diced avocado
• ½ cup diced cucumber
• ¼ cup feta or goat cheese

Combine ingredients in a big bowl and toss with vinaigrette


Blackberry Lavender Vinaigrette

• 1 cup ripe blackberries
• 1 tablespoon honey
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon dried culinary buds
• ½ teaspoon dijon mustard

Add all ingredients to a small blender and mix well.  Pour into mason jar or other container. Dressing will keep for about a week in the refrigerator.

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PC: Pam Baker

Ranch Dressing with Lavender

Ingredients:

• 1/2-cup mayonnaise
• 1/2 cup plain greek yogurt 
• 1/4 cup milk
• 1 tsp lemon juice
• 2 tablespoons finely chopped fresh chives
• 1/2 teaspoon finely ground dried culinary lavender
• 1/4 teaspoon crushed dried oregano leaves
• 1/4 teaspoon crushed dried thyme leaves
• Black pepper, freshly ground, a few grinds

​Instructions

 Thoroughly whisk together the mayonnaise, yogurt, milk, lemon, chives, lavender, oregano, thyme and black pepper, until well blended and smooth.

Cover and refrigerate for at least 30-40 minutes or preferably one hour before serving. Keeps, covered and refrigerated for about a week. Stir well before using.

Makes about 1 1/2 cups of dressing or dip.

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Roasted Potatoes with Herbes de Provence

Ingredients

• ​​4 cups chopped potatoes (thin skinned varieties like Yukon gold or red)
• 4 cloves garlic, chopped
  
• 2 tablespoons extra virgin olive oil
  
• 2 teaspoons Herbs de Provence
  
• Salt and pepper to taste
  

Directions
Preheat oven to 450 degrees. Line baking sheet with parchment paper.
Toss all ingredients together in a large bowl. Arrange tossed potatoes onto your baking sheet.  
Bake for 25-30 minutes or until the potatoes are golden brown and tender.