Posts tagged lavender salt
Easy Weeknight Dinner Idea for Two (Vegetable Naan Pizza)
This week I wanted to feature a couple of easy weeknight dinner ideas for two. Recently I've been cooking for just two of us. Its so easy to default to making the same go to familiar meals all week long. But there are plenty of delicious AND easy meals out there that can help you get out of your routine rut when you are only cooking for two. These meals can also easily be doubled or tripled for those busy moms out there with large families. 

The first meal this week I wanted to highlight is a vegetable naan pizza. It's crispy, savory, and a cinch to throw together. 

Buy pre-made stone fire naan breads. I prefer the full size, but if you are baking for children, the smaller personal size will work great too. The secret to a good home made pizza is the ingredients. Skip the preshredded mozzarella and go with fresh buffalo mozzarella, or in our case, we used goat cheese. Skip the premade hormel pepperoni, and use salami or proshutto to switch things up. Wash and coat some asparagus with olive oil and scatter across your pizza. Then, the finishing is also very important. Use a balsamic glaze to add acidity and sweetness. Top with fresh italian herbs and a sprinkle of lavender salt. Bake in an oven until your cheese bubbles and your naan is golden around the edges. This idea is simple, healthy, and most importantly delicious. 

Hope this helps you busy moms get out of your culinary rut. Clean out your fridge, get creative, and make naan pizza's tonight! 
Honey Cilantro Black Bean Salad
My husband has been making this black bean salad recipe for us for years. Its a perfect addition to any outdoor barbecue, picnic, or even just a fresh dinner at home. It has a great fresh crisp somewhat text mex flavor to it. There is no cooking involved, just a little washing and chopping. Go ahead and try this easy healthful salad out tonight. 

2 cans black beans, drained and rinsed 
2 ears of fresh corn, removed from cob
1/4 cup bell pepper, diced to about 1/2 the size of one black bean
1/4 cup red onion, diced to 1/4 the size of one black bean
2 roma tomatoes, diced to about 1/2 the size of one black bean
1/4 cup pineapple tidbits, chopped in half
1 tablespoon cilantro, chopped
3 tablespoons lavender honey
4 tablespoons red wine vinegar
juice from 1/2 of a lime
1/2 tsp cumin
1 tablespoon lavender salt
1 tsp fresh ground pepper

Chop ingredients as directed above, mix together. Eat. 
So simple!

One thing I love about this recipe is that if you have some left over, if its left to sit overnight the flavors are even better the next day! So if you ever need a great make ahead dish, this is a real winner. 

Our New Etsy Store!
Hi Everyone. 

We wanted to let you know that we have a brand new Etsy store open for business! Online you will now be able to see several new products that weren't previously available through our website. We can also create custom products. There are discounts available on shipping for multiple orders now as well. Lots of fun and new things. So check us out over at 

Here is a preview of some of our favorite items in our new store! 

If you have any feedback or questions for us, please let us know! And don't forget to favorite our shop and your most enjoyed products as well. And as always, make sure you tag us in your social media posts, we love to see our customers enjoying our products! 

Thank you for shopping small and supporting The Lavender Apple!

Chicken Piccata
Chicken piccata is such a wonderful dish. I've never met a plate of chicken piccata I didn't like. This recipe is full of rich flavors, and is an easy one pot under 15 minute meal to make. I love fancy but not fussy food like this and know you will too. 

2 chicken breasts, butterflied and separated 
3 tablespoons olive oil
4 tablespoons butter
juice from 1 lemon
1/2 cup chicken stock
1/4 cup capers
1/4 cup flour
1/4 cup fresh taragon 
lavender salt and pepper

Season chicken liberally with salt and pepper, then bread with flour. Over medium high heat,  melt your 1/2 of your butter and all of your olive oil, when pan reaches high heat, add your chicken and cook until golden, about 3 minutes per side. Remove from pan and set aside. Into your pan, add your stock, lemon juice, and capers. Bring to a boil. Add chicken to pan and simmer for 5 minutes. Remove your chicken again and place on platter. Add the other half of your butter and your taragon to remaining sauce and pour over chicken. 

Bon Appetit!