We are so happy to announce that we are hosting our very first Lavender Days at the Lavender Apple Farm this weekend! For all of our local friends and family we will see you this Friday and Saturday from 10am to 5pm. We will be doing pick your own lavender, cooking demos, crafts, and shopping at the farm store. It should be a wonderful time and we hope to see you all there!

Directions to the Farm: 

From Salt Lake head North on i-15. Take brigham city exit, continue through the canyon. Once you enter Cache valley, on your left you'll pass the center for the  american west on your left.  a short distance you'll see a sign that says "Ted's", turn right.  Follow rd until you come to a traffic light.  Turn left and quickly get to the far right lane, turning right at the maverick. Continue over the bridge, you are now in Millville.  Turn right at the first street (100 west).  Follow the road, it will curve you now will be heading east.  About a mile up the road right before 400 East (only follow the blue rd signs) there is a  dirt rd,with a ssmall sign that says Canal rd.  turn rught.  There are 3 houses on the rd.  The farm is located at the top of he rd closest to the mountain.

I'm currently in a "clean out the pantry" mode. Anyone else read Marie Kondo's book? We are currently in a major purge phase over here. And luckily for you, that means a great new recipe was invented. 

I had a bag of half eaten mustard pretzels and I didn't want to just toss them, but I didn't want them taking up real estate in my somewhat limited pantry space. So Mustard Pretzel Chicken was born. The chicken comes out nice and juice, with a tart and tangy crunch on the outside. 

Ingredients: 
3 large chicken breasts
2 cups mustard pretzels 
1/2 cup vegetable oil
1 teaspoon culinary lavender
3 tablespoons red wine vinegar
2 tablespoons dijon mustard
1/2 cup honey mustard
1/4 cup water
salt and pepper

Directions: 

Preheat your oven to 400 degrees. You will need to use a food processor for this recipe. I tried getting around it and just hand smashing my preztels with a rolling pin, but I couldn't get them small enough. So just go ahead and pull out your food processor. Luckily we will use it for 2 steps in this recipe. Pulse your pretzels until they are fairly course chunks. You don't want them to be powdery like a flour, but you don't want huge pieces either. Place them in a bowl and set aside. 

Then with your food processor running, add your oil, lavender, vinegar, both mustards, water, and salt and pepper. Process until well emulsified then add 1/2 of that into a shallow dish. Dredge your chicken with the mustard sauce, then cover each side with pretzel crumbs. Place it on a wire baking rack and place it on the top shelf of your oven. Bake for about 30-40 minutes depending on how large your chicken breasts are. You want to make sure they are cooked through. When you are done you can serve this over lettuce and use the remaining mustard sauce as dressing. 

This chicken manages to be both crunchy and juicy at the same time. If you are a mustard fan, you will certainly love this meal. And the lavender really makes the sauce. I'm always surprised when I can taste subtle hints of lavender in a dish, how well it really elevates the flavor. Let us know what you think!

Forgive me, for I have sinned. What food blogger forgets to take a picture of her dinner before she eats it? This one. I'm so sorry. But it was just too dang good. I was so excited to eat it I didn't have the restraint to wait to chow down before I stuffed my face. Luckily for you I took a photo of my dirty dutch oven pot right when I grabbed this out of the oven, so you at least get an idea of the deliciousness. But a beautiful plate that will inspire you to make this recipe? You'll just have to use your imagination on that one, because my plate is already in the kitchen sink. #sorrynotsorry It was oh so good. 

Ingredients: (serves 3-4)

2 pound chuck roast
2 tablespoons olive oil
1 onion cut into quarters
4 potatoes, sliced into quarters
1 cup prechopped frozen carrots
1 tablespoon beef bullion paste
1 cup water
1 cup red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
lavender salt and pepper 

Set your oven to 275. Pat your roast dry with a paper towel on all sides. Salt and pepper it down real well. Heat your oil in your dutch oven on medium high heat. Place your roast in the pot and sear it on all sides until its nice and crusty brown all over. You may have to hold it in place to get the thinner sides golden. Remove the roast to a plate and set aside. Then add your wine and deglaze your dutch oven. Mix your bullion paste with hot water and add that to your wine. Add your roast back into the pot and place your potatoes, carrots, and onions all around it. Sprinkle your herbs atop your roast and into the liquid. Cover your pot and place it in the oven for about 3 hours until the meat is soft enough it falls apart when you jab at it with a fork. 

There is just something that makes me so happy about having roast and potatoes for dinner. Happy eating!

It's so great when you are cooking to use flavors that just love one another. Mediteranean style cooking is so easy because there are so many wonderful blends of flavors that just belong together. This dish is quick, easy, flavorful, and healthy. Its a perfect easy weeknight meal. 

Ingredients: 

16 oz box pearled couscous 

16 oz raw shrimp

1/4 cup kalamata olives

1/2 cup feta cheese

juice and zest of 1 lemon

fresh thyme 

salt and pepper 

1 can chicken stock

2 tablespoon butters

1 garlic clove

Directions: 

In a large skillet, melt 1 tablespoon of your butter. Cook your couscous according to the package instructions, only instead of just boiling it in water, use chicken stock instead. While your couscous cooks, in another skillet melt your other tablespoon of butter. Add your shrimp and cook until pink and opaque. Add your lemon juice. Mince your garlic and add that and your time, cook until fragrant or about 1 minute. Mix your cooked couscous with the lemon zest, olives, and feta cheese. Salt and pepper to taste. Top with your shrimp and serve immediately. 

Bon Apetite!