Many people do not know that lavender is an herb in the mint family and can be used in cooking many foods. It's a sweet, delightful flavor that complements citrus drinks, meats, desserts, breads, and more! This morning I was a guest on Studio 5 and was able to share a couple of recipes with viewers. I'll include video of the segment as soon as we get a copy, but for now, here are the delicious recipes that include lavender essential oil and dried, culinary lavender buds:
[The following recipes are from The Lavender Cookbook by Sharon Shipley.]
Note: The cookbook, lavender honey, lavender essential oil, blue agave, and lavender buds are all available for purchase at the Young Living Lavender Farm Visitors Center, or you can call us at 1-800-371-0819 to order.
Grilled Lavender Honey Breast of Chicken
Ingredients:
¾ cup white wine vinegar
¼ cup grated lemon zest
½ cup fresh lemon juice
¼ cup extra-virgin olive oil
¼ cup lavender honey
1 tablespoon dried culinary lavender buds, finely ground in a spice grinder
1 ½ teaspoons fresh lime juice
1 teaspoon sea salt
¼ tablespoon cracked black pepper
8 boneless chicken breasts
Method:
In a large bowl, mix the vinegar, lemon zest, lemon juice, oil, honey, lavender, lime juice, salt, and pepper. Add the chicken and turn to coat. Cover and refrigerate for 4 hours.
Preheat a grill to medium. Remove the chicken from the marinade and place on the grill. Cook, turning the chicken every 5 minutes and brushing occasionally with marinade, for 15 minutes, or until no longer pink when tested with a sharp knife. Discard any remaining marinade. Serves 8.
Summer Salad with Lavender Vinaigrette
Ingredients:
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
½ teaspoon sea salt
½ teaspoon dried culinary lavender buds, finely ground in a spice grinder
Method:
In a small bowl, whisk together the oil, vinegar, salt, and lavender. Pour over the salad. Mix lightly.
Lavender Blueberry Banana Bread
Ingredients:
¼ pound (1 stick) unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1 cup all-purpose flour
1 tablespoon dried culinary lavender buds, finely ground in a spice grinder
1 teaspoon baking soda
½ teaspoon salt
1 cup whole wheat flour
3 large ripe bananas, mashed
1 ¼ cups blueberries
½ cup walnuts, coarsely chopped
1 teaspoon vanilla extract
Method:
Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan or coat with non-stick spray.
In a large bowl, combine the butter and sugar. Beat with an electric mixer until fluffy. Add the eggs one at a time, beating well after each addition. Sift the all-purpose flour, lavender, baking soda, and salt into a medium bowl. Stir in the whole wheat flour. Beat into the butter mixture. Fold in the bananas, blueberries, walnuts, and vanilla. Pour into the prepared pan.
Bake for 50 to 60 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from the pan and cool on a wire rack.
Lavender Lemonade
Ingredients:
7 lemons, juiced
2 limes, juiced
14 cups water
1 ½ cups Blue Agave
1 drop lavender essential oil
Method:
Mix all ingredients together and chill. Add more water or Blue Agave, depending on the size and tartness of the fruit.
If you're looking for a summer activity, perfect for the whole family, you can visit the Young Living Lavender Farms for Lavender Days on June 27th and 28th.
Tickets are available at the gate each day of the event.
Adults: $8.50
Children ages 4-12: $4.50
Children 3 and under: Free
