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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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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Lavender Lemon Buttered Carrots 
(Recipe by Sharon Shipley)
Ingredients

• 2 pounds medium carrots (about 4 or 5) 
• 1 cup water 
• 1 ½ teaspoons dried culinary lavender buds, finely ground in a spice grinder 
• 1 lemon 
• 3 tablespoons unsalted butter 
• 2 tablespoons extra virgin olive oil 
• 1 garlic clove, minced 
• ½ teaspoon fresh lemon thyme or thyme leaves 
• 2 tablespoons fresh Italian parsley leaves, chopped 
• ½ teaspoon sea salt 
• 1/8 teaspoon freshly ground white pepper 

Directions

1. Cut the carrots on the diagonal into ½-inch slices,  Place in a medium saucepan with the water and lavender.  Cover and cook over medium heat for 15 minutes or until fork tender. Drain all but 1 tablespoon of liquid.
2. Grate the zest off the lemon.  Cut the lemon in half and squeeze the juice from one half into a cup.  Cut the remaining half into thin slices.​
3. Heat the butter and oil in a large skillet over medium heat.  Add the carrots, the reserved liquid, lemon zest, lemon juice, and 1 tablespoon of the parsley.  Cover and cook over low heat for one minute.  Season with the salt and pepper.  Decoratively arrange the lemon slices over the carrots and sprinkle with the remaining parsley.

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.