Serves 8-10
Prep time: 24 hours

Start this preparation 2-3 days before serving.
2 pieces of salmon- Either two small filets, or two pieces the same size that are at least a pound each, depending on how much you would like to make. Salmon should stay skin on, but pinbones removed.
lavender gourmet seasoning
zest of a lemon or two
a few ounces of cognac or brandy

Cover work area with several sheets of plastic wrap interwoven to make a large sheet a few layers thick.
Lay both filets skin side down. Pat dry and rub generously with seasoning. All flesh should be covered. Sprinkle zest equally over the tops. Pour an ounce or two of Brandy along the center of each filet. Place one filet on top of the other with the flesh/ seasoning sides touching each other. Wrap salmon very tightly and place in baking dish in refrigerator. Place an equal size dish on top of salmon and weight down with a bowl of water or a few cans of food. Allow salmon to cure for at least 24 hours, but a little longer is better. Remove from plastic and wipe away seasonings. Rinse in cold water and pat dry. If using whole filets, remove an inch or two from the tail and eat it. Slice the remaining fish with a long sharp knife. Serve with favorite breads, relishes, pickles, etc..

Serves 2-4
Prep time: 50 minutes
Cook time: 10 minutes

4 to 6 oz. block ahi tuna sashimi
Lavender Gourmet Seasoning
Lavender Pepper Seasoning
Vegetable oil
1 cucumber sliced thin ( preferably Japanese or burpless)
1/2 carrot fine julienne
2 scallions
1/2 C Lavender herb vinegar
1 T Lavender honey
salt

Salt cucumbers and set aside for 30 min. When cucumbers are limp, drain away salty water. Add vegetables, vinegar, honey, and a pinch of salt. Mix and refrigerate. Combine 2 T Gourmet Seasoning with 1 T Pepper Seasoning on a plate. Roll tuna block in spices until well coated. Heat a saute pan over medium high heat. When ready add 2 T oil to pan, and add ahi. Cook for thirty second on each side adding more oil if necessary. You are trying to cook approx. one quarter of an inch on all sides. Move to paper towel lined plate and chill for 10 min. Slice with sharp knife and serve with cucumber salad.

Serves 6-8
Prep time: 40 minutes
Cook time: 0 minutes

1 C cooked blue crab meat
1/2 C diced fresh mango
Pinch Culinary Lavender flowers
1 T Lavender Gourmet Seasoning
Julienne cucumber
Julienne carrots
Radish sprouts
Thai rice paper spring roll wrappers ( round)

Mix crab with seasonings and mango and divide in six. Lay down a clean linen napkin on your counter or cutting board. Make spring rolls one at a time. Dip paper in warm water for a few seconds, but not until soft. Lay wrapper down on linen napkin and add one portion of the crab mix. Cover with layers of the vegetables and roll bottom up. Bring in sides and roll all the way up.

1 T Lavender lilikoi jam
1 T Lavender Herb Vinegar
Fresh ground pepper
1 T water
Mix together for dipping sauce for the spring rolls.

Ingredients:
1 16oz can crabmeat
1 egg
3 tbs mayonnaise
3 tbs lavender gourmet seasoning
1/2 red bell pepper
1/2 yellow bell pepper
1 3/4 cup panko flakes (Japanese bread crumbs)
Save 1 cup of the Panko Flakes to roll the cakes in. Mix the rest of the ingredients till combined, then form into small cakes (about 3 inches round by 1/2 wide) and roll in more panko. Fry the crab cakes in olive oil for approximately 2 1/2 minutes each side or until the panko has a light brown color.

For the Shrimp:
Season with Lavender Pepper, Gourmet Seasoning, smoked
paprika (or regular), cayenne pepper, and salt. Saute in olive oil.

For the Salsa:
Rub 3 ears of fresh sweet corn with oil, salt, and pepper. Grill on medium
heat of BBQ until cooked and some brown and black spots have developed. Cut
corn from cob when cool and add half a sweet red pepper minced fine, half a
red onion minced fine, a large Hayden mango peeled and diced fine, and a few
chopped mint leaves.

Whisk together 2 tsp Lavender Honey, 1 tsp Lavender Vinegar, and the juice of an orange. Mix with salsa ingredients and spoon over shrimp.

Ingredients:
1 head leaf spinach
1 dozen shrimp (peeled and de veined)
Wild Mushrooms- Maitake, Shiitake, Shemeji, and Enoki

Lavender Vinaigrette:
2 tsp Lavender Honey
1 tbs Dijon mustard
1 tbs Lavender Vinegar
3 tbs Olive oil

Saute mushrooms with a pinch of each: thyme, rosemary, culinary lavender, and garlic. Finish saute with salt and pepper and a dash of white wine.
Rub shrimp with lavender Gourmet Seasoning and saute in olive oil.
Toss Spinach in lavender vinaigrette.
To serve: Place equal portions of wild mushrooms and shrimp over the spinach and serve.

To finish, arrange cucumbers in the middle of the plate, place salmon over the top, and drizzle the lavender honey mustard vinaigrette around the plate.

Ingredients:

5-20 oz Mahi-Mahi Filets
Lavender Gourmet Seasoning

White Sauce:
2 ½ cups Butter
5 cups Heavy Cream
5 tsp Chopped Garlic
2 ½ cups White Wine
Salt and Pepper to taste

1. Pre-heat oven to 325 degrees
2. Sparingly coat fish filets with Lavender Gourmet Seasoning.
3. Place fish in baking pan and cover with foil
4. Place pan in oven and bake for 30 minutes
5. Combine white sauce ingredients in sauce pan and cook on low heat until sauce is reduced
6. Take pan out of oven and pour white sauce over fish before service
7. Garnish with lemon wedges and parsley
8. Serve with steamed rice and sauteed vegetables

Yields approximately 5 servings

12 raw, shelled shrimp
Marinate with Lavender Gourmet Seasoning for 15 minutes or more Cook Shrimp in Canola or Olive Oil on medium high heat till shrimp turns pink.
Add 3 tablespoons of Lavender Lilikoi Jelly directly into pan and cook along with shrimp.

To complete the presentation, finely cut a 1/4 head of cabbage (using a mix of Chinese, red and regular cabbage, is best) and mix with Lavender Herb Dressing. Place on a plate and top with Shrimp. Makes a delicious appetizer.

In medium saucepan over medium/high heat melt ½ cup of butter, adding in garlic and lavender seasoning
Add in onions and saute till almost tender. Add remaining butter and tomatoes
When tomatoes are tender add Shrimp and turn to low heat to simmer
Cook for 2 to 5 minutes or until shrimp turns pink. Remove from heat. Serve over cooked pasta