Lavender Recipe Ideas Week 1
By now I think all of our wonderful blog readers are following us on Instagram. So this month, instead of doing our traditional "Insta-Friday" I thought we should try something new and fun. I thought I would highlight what some other amazing people are making with lavender! Now you can use your culinary lavender, salts, and honey for even more adventurous fun recipes. 

 Here are my top 3 finds for this week: 

 67 Calorie Honey Lavender Popsicles from Broma Bakery found  HERE

Honey Lavender Macarons from Hint of Vanilla found  HERE

And Pop Sugar's take on Rachel Khoo's Lavender Lemon Chicken found HERE

Hope you enjoy this weekly inspiration from these wonderful chefs that are using lavender in unique and fun ways! 
The Lavender Applelavender recipe ideasComment
Korean Beef Bulgogi
We have some new Korean friends who are always telling us about their delicious Korean meals they are having. We decided we wanted to try an authentic Korean style dish, beef bulgogi. It did not disappoint! The meat ends up very tender with a sweet and salty kick to it. 

Ingredients: 
1 pound flank steak
10 bibb lettuce leaves for serving
1/4 cup green onion for service
2 cups white rice
Sriracha sauce for serving 

Marinade Ingredients:
5 tablespoons soy sauce
1/2 asian pear, grated
1 tablespoon rice wine vinegar
1/4 cup chopped green onion
3 cloves garlic
2 tablespoons sesame oil
1/2 teaspoon pepper 
1 teaspoon sesame seeds
1 tablespoon vegetable oil

 Add your flank steak to a large zip lock bag and cover it with your marinade ingredients. Let sit in the refrigerator for 1 hour. Grill your steak until charred and done to medium (about 6 minutes). Let steak rest for 10 minutes before cutting it into slices. Serve in lettuce leaves filled with rice and topped with onions and sriracha sauce. 

 This is a lovely way to prepare flank steak, especially if you are going gluten free. 
Enjoy. 
The Lavender Applebibb lettuce, flank steak, grill, korean, lettuce, rice, sriracha, steakComment
Crispy Goat Cheese Salad with Shrimp and Mustard Red Potatoes
This salad has got it all. Wonderful smokey protein, crunchy greens, crispy salty cheese rounds, and soft mustardy potatoes. They all come together for a delicious and beautiful dish. If this salad doesn't say "get in my belly" to you, then I don't know how to help you. 


Ingredients: 

20 large shrimp
1 head romain lettuce, chopped
6 large red potatoes 
1 egg
1 1/2 cups breadcrumbs 
1 tsp lavender herbs de provence 
6 ounces goat cheese (in log form)
1 tablespoon dijon mustard
1 tablespoon vinegar
 lavender salt 
1/4 tsp pepper 
1/4 cup olive oil
Spray Olive Oil


Directions: 

 Turn on your broiler. 
Boil some water in a sauce pan. 
Chop your potatoes into half length wise and then width wise so they form bite sized chunks. 
Add your potatoes to the boiling water and simmer until fork tender (about 15 minutes). 
In a bowl mix together an egg an 1/4 tsp pepper. 
In a separate bowl mix together your bread crumbs and 1/2 tsp lavender herbs de provence. 
Slice your goat cheese into 6 disks. 
Dip your disks into the egg then breadcrumbs, then place on a greased baking sheet. 
Spray the tops of your disks with olive oil cooking spray to help them crisp up, broil for 5 minutes. 
In a mason jar shake together olive oil, mustard, vinegar, 1/4 tsp lavender salt, and 1/4 tsp pepper.
When your potatoes are done and still hot, cover them in 1/2 of the dressing mixture. 
Let the potatoes cool in the fridge while you grill your shrimp. 
Pat your shrimp dry and then coat with lavender salt, herbs de provence, and pepper. Spray with oil. 
Grill on each side until pink and cooked through, with a nice char on them. 
Add the rest of the dressing to your lettuce and mix the lettuce and potatoes together. 
Serve the goat cheese rounds and shrimp on top of the bed of lettuce. 

This is a great end of summer salad. The shrimp and lettuce are nice and crunchy and the addition of the potatoes makes it very hearty. The dressing is so easy and just a tangy perfection. Enjoy!

The Lavender Applecrispy goat cheese, goat cheese, herbs de provence, lavender salt, lettuce, potatoes, red potatoes, romaine lettuce, salad, shrimp, summerComment
Insta Friday August Week 4
Did you know Mike and Peggy snuck away to The Keys for a quick 40th wedding anniversary this year? It was right in the middle of harvest time, but it was important to celebrate such a milestone. They may have even taken a quick trip with their grandson to visit a certain mouse at his magical castle in Florida too... And yes, lavender is beautiful, but nothing can beat a beach and a sunset. 

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




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


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


A photo posted by Lavender Apple Farm (@the.lavender.apple) on
The Lavender Applebeach, instafriday, instagram, sunsetComment