Serves 8-10
Prep time: 15 minutes
Cook time: 60 minutes

8 oz chevre (soft goat cheese)
2 large russet potatoes
1 T salt
1 C heavy cream
1 t Culinary Lavender Buy this product
Fresh ground Lavender Pepper Seasoning Buy this product
1 t butter

In a small saucepan, bring cream almost to a simmer and remove from heat. Crumble the Culinary Lavender flowers with fingers ad sprinkle into cream. Whisk together cream, goat cheese, salt, and a few grinds of Lavender Pepper Seasoning. Butter a 8 x 8 baking dish. Peel potatoes and slice to a uniform thickness using a food processor or any flat slicing blade such as the one on a box grater. Layer slices in pan in overlapping pattern until all slices are used. Pour the cheese mixture over potatoes and cover with foil. Bake for one hour at 350 degrees, removing the foil during the last 10 minutes.

Serves 8
Prep time: 10 minutes
Cook time: 12 minutes

8 lamb chops (or a rack of lamb)
2/3 cup pistachios, toasted
1/2 cup honey
2 Tbsp Culinary Lavender Buy this product
olive oil

Preheat oven to 400 degrees. In a food processor pulse the pistachios and Culinary Lavender until all nuts are broken up but not powdered. Season lamb with salt and pepper. Heat a heavy gauge or cast iron pan to medium high. Add enough oil to coat pan well. Add chops and sear well, turning once. Set aside.

In a small saucepan heat honey just to warm. Dredge each chop in honey then in lavender/pistachio mixture. Place on sheet pan and finish cooking in oven for 10 to 12 minutes. Let rest 5 minutes for chops or 10 minutes for rack before carving.

Serves 8-10
Prep time: 15 minutes
Cook time: 35 minutes

For the vinaigrette-
1 large tomato cored and quartered
1/4 sweet onion sliced thick
1 clove garlic crushed
1 t fresh thyme leaves
2 whole basil leaves
salt and pepper
1/4 C vinegar
1/2 C olive oil

Preheat oven to 450 degrees. In a small baking/ roasting dish combine tomato, onion, and garlic. Drizzle with a little olive oil and sprinkle generously with salt and pepper. Toss this mixture until it is coated well. Roast until tomatoes are soft and garlic and onions are brown. Onion may be a little toasted on the edges. Deglaze pan with some of the vinegar and transfer to a blender. Add remaining vinegar and herbs. Blend on a low speed. Slowly drizzle in olive oil until sauce is thick.

4 C Chicken stock or milk
1 C fine corn meal
1.5 T salt
1 T Lavender Pepper Seasoning ground ( not 1T ground pepper seasoning) Buy this product
2 T chopped parsley
1/2 C grated parmesan cheese
olive oil to fry

Bring stock to a simmer and add salt and Lavender Pepper Seasoning. Slowly whisk in the corn to the simmering stock, there should be no lumps. Lower heat to medium and continue to stir with a wooden spoon. It needs to be stirred fairly often for 10- 15 minutes. When polenta is quite thick and pulls away from the sides of the pot, fold in parsley and cheese. Pour into 8x8 baking dish. Cover with plastic wrap and smooth surface by pressing down with a same sized pan. Chill completely. Polenta can than be cut into any shape desired. It may be seared on top and bottom in a non stick pan with minimal oil, or deep fried for an even crispier taste.

Serves 2-4
Prep time: 10 minutes
Cook time: 30 minutes

2 duck breasts; about 6 oz. each
Half a bottle of Japanese plum wine
Culinary lavender
Lavender Gourmet Seasoning Buy this product
3 slices fresh ginger
1 clove garlic
1/4 t white pepper
1 t dijon mustard
1T butter

Begin simmering plum wine with garlic, ginger, and a good pinch of culinary lavender. Slowly reduce until wine is one quarter the original volume. While reducing, score skin sides of duck with sharp knife a few times up and across. Heat oven to 350 degrees in an oven proof saute pan over medium heat. Sprinkle Lavender Gourmet Seasoning over skin side of duck and place skin down in saute pan. Sprinkle the other side with more lavender gourmet seasoning. As the duck sears you can pour a little of the duck fat out of the pan. Do not turn duck over until skin side is brown and crisp. Sear other side for a minute and transfer to oven for 5 min. Remove duck and set on board to rest. Return pan to heat, and deglaze with strained wine reduction. Reduce liquids until glossy and somewhat thick. Thicken with mustard and butter. Season with white pepper and salt if necessary. Slice breasts and serve with sauce

Serves 8
Prep time: 90 minutes
Cook time: 35 minutes

1 T Sugar
1 Packet dried yeast
5 C bread flour
1 2/3 cup water
2 t salt
6 T olive oil
1 T Culinary Lavender Buy this product
2 cloves garlic minced
1 t coarse sea salt
1/4 t black pepper

In a small bowl, combine sugar or honey with 1/2 cup of warm water. Sprinkle yeast over the mixture; let the mixture stand until foamy, 5 to 8 minutes.

Sift the flour into a large bowl. Make a well in the center of the flour and pour in remaining water, yeast mixture, and 4 tablespoons olive oil. Mix approximately 5 minutes or until you form a dough; transfer to your work surface. Knead for 10 minutes then add the salt and knead for a approximately 6 to 10 minutes or until the dough is very smooth (if the dough sticks to your hands, add some additional flour, one tablespoon at at time).

Spray a large bowl with non-stick cooking spray. Form the dough into a round shape and place dough in the bowl. Cover with plastic wrap, and set aside in a warm place (draft free) to rise for approximately 45 to 60 minutes or until dough has doubled in bulk.
Preheat oven to 400 degrees. Lightly oil a large baking sheet. Lightly flour work surface and roll out dough into a large rectangle. Transfer dough to the baking sheet, cover with plastic wrap and let rise approximately 30 to 45 minutes or until it doubles in size.

While dough is rising, make the lavender garlic topping. Finely chop the Culinary Lavender. In a small bowl, mix lavender and garlic with remaining 2 tablespoons olive oil.

Make dimples in the dough with your fingers by pushing into the dough several times. Brush the lavender-garlic topping all over and into the dimples. Sprinkle coarse salt and pepper on top. Bake for 30 to 35 minutes or until golden brown.

Ingredients:
1/2 lb goat cheese divided in 4
1/2 C fine chopped pecans or mac nuts
1/4 C Lavender Pepper Seasoning Buy this product
1 pinch Lavender Gourmet Seasoning Buy this product
Olive oil to cook

Cheese Balls:
Roll goat cheese in balls so that it is smooth, then flatten into discs. Mix seasonings and press into cheese until cheese is well coated. Chill for an hour or freeze for 10 min.
Heat nonstick pan and add 2 T olive oil. Saute both sides until crisp.

Tomato salad:
2 medium vine ripe tomatoes cut in wedges
Pinch Culinary Lavender
Pinch Lavender Gourmet Seasoning
1 tbs Lavender Herb Vinegar
1 tbs olive oil
Mix together while you wait for the cheese to get cold.

Honey Sauce:
2 tbs Lavender Honey
2 tbs white truffle oil
Mix together and spoon over crispy goat cheese. Serve with tomato salad.

Ingredients:
6 Medium Russet Baking Potatoes
Heavy Cream
Butter
Garlic – 1 Tablespoon
Nutmeg
Lavender Gourmet Seasoning Buy this product
Salt
Pepper

Preheat oven to 400 Degrees

In a casserole dish, spread butter to cover the entire bottom of the dish. Potatoes are peeled and thinly sliced, sprinkle with garlic, a pinch of nutmeg, Lavender Gourmet Seasoning, salt and pepper to taste and cover the top with Heavy Cream.

Bake for 30 minutes

Prepare Chicken as follows:

Combine olive oil and Lavender Gourmet Seasoning in a bowl
Add in chicken along with pepper
Mix slightly
Over medium heat, fry chicken until cooked all the way through

Prepare hollandaise sauce as instructed on the package
Toast muffins to your liking, Fry or pouch eggs to your desire.

Place two English muffins on plate, then place a chicken filet on each muffin, place egg over chicken filet.
Drizzle hollandaise sauce over each muffin.

Delicious with Lavender Gourmet Seasoning Cottage Fries!