Moroccan Lavender Kebabs
Another fun lavender dish for you to try today! One of my favorite ways to grill has got to be kebabs. All the extra surface area on the meat leads to these wonderful little crisp bits that just enhance the lavender flavor so much. Your guests will happily wonder what hit them in the tastebuds. This recipe is for Moroccan Lavender Kebabs, you will love it. 

Meat Marinade: 
1 TBS Lavender 
1/4 TSP Salt
Juice from 1 Lemon
1/4 Cup Olive Oil
1 1/2 Lbs Beef or Lamb cut into uniform cubes

 Crush your lavender, lemon, and salt in a mortar and pestle until a paste is formed. Add your olive oil. Add your meat and put in a ziplock bag and marinate at room temperature for 1 hour. Skewer your meat. (If using wood skewers, make sure you soak them in water while your meat is marinating.) Grill over high heat until done to your liking. 

 Simple, but unique. It doesn't take much to elevate a dish. Buy your own culinary lavender or lavender salt HERE. 

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Curried Mung Bean
Have you ever cooked with mung bean before? (Also called moong beans or green grams.) Mung beans are native to India, but are commonly used in dishes all throughout Asia. They can sometimes be a little bit trickier to find, I found mine at a local Afrian market of all places. Don't be scared. Yes its unusual, yes, its green, but yes, its delicious. 


I used our mung bean to make a curried soup. This is delicious served over rice like you would see served somewhere in India or Asia. Its savory and filling, and like most recipes found here, a great divergent away from a typical week night meal. 

Ingredients: 
2 cups dried mung beans
2 1/2 tablespoons beef bouillon 
7 cups water
1 tablespoon vegetable oil
1 small onion
2 garlic gloves
1 1/2 tsp curry powder
1 1/2 tsp ground ginger 
1 cup coconut milk
Salt and pepper as needed

 Directions: 
In a large pot bring your bouillon and water to a boil, add your beans and boil for about 10 minutes. Reduce heat and simmer covered for another 40 minutes. You want your beans to be soft to the taste and the consistency of bean vs liquid to resemble a thick soup, almost a paste. Mash just a bit with a potato masher to break up the liquid into more of a paste. Dice your onions and mince your garlic. In a separate pan heat your oil, add your onion and garlic, season with salt and pepper. Add your curry and ginger. Cook on medium heat until onions soften and are translucent. Add your onion mixture to the bean mixture. Simmer for 2-3 more minutes, then add your coconut milk. Mix together and adjust seasoning as needed. Serve over 

I was delightfully surprised at how delicious this dish was and it will be going in our regular rotation. Even my 2 year old asked for a second helping, and we all know how hard it can be to get a toddler to eat. It manages to be a satisfying vegetarian dish with hints of sweetness, an full bodied flavor. Give it a try, you won't regret it. 
The Lavender Applecurry, garlic, moong bean, mung bean, onion, rice, soupComment
Insta Friday March #1
Welcome to our first Insta Friday for March! Enjoy some beautiful photos from around the farm.
















A photo posted by Lavender Apple (@the.lavender.apple) on



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French Style Cheese Spread
While we lived in France, we of course came to love all of the delicious french cheese available to us. One style we particularly loved was their soft cheese spread. Paired with chips or a typical baguette, this was an appetizer that was easy and irresistible. Now that we are back living in the states, this is a french style treat that I frequently try to recreate here on our farm. Lets just stay, it never lasts longer than a few minutes because it always gets devoured very quickly. 

Ingredients: 
8 oz package of cream cheese, softened at room temperature
1/4 cup butter, softened at room temperature
1/2 tsp beau monde seasoning 
1 garlic clove, minced
1/4 tsp herbs de provence (order ours HERE) 
1/4 tsp dried lavender (order ours HERE) 
1 tsp water
1 tsp fresh parsley
1/4 tsp red wine vinegar
1/4 tsp worcestershire sauce

 Beat all ingredients with an electric mixer and pack into a container. Refrigerate for at least 12 hours. Bring back to room temprature before serving. This is excellent on anything! Use your imagination and use this in any recipes requiring a soft cheese, or even just use as a dip for pita chips. Its up to you, but whatever you decide, you will be happy with it. 


The Lavender Appleboursin, cheese, french cheese, pita chips, spreadComment