Another round up of lavender recipe ideas for you today. These seem to have a final nod to summer as it slowly fades away into fall. 

Roasted Peaches and Lavender Ice-cream with Lemon Salt Shortbread Cookies from Tartelette found HERE  I cannot wait to try this deliciously sweet recipe! 

Fresh Raspberry Lavender Lemonade from Delia Creates looks uber refreshing, found HERE

And finally, traditional lavender tea cakes from Western Gardeners found HERE

Hope you all have a wonderful weekend and enjoy your culinary adventures! 

Every year after our lavender harvest, our lavender cottage is stuffed full to the brim with - you guessed it - lavender! Each year our crop grows more and more and we almost don't know what to do with all these beautiful purple flowers. After properly drying them we begin shipping out lavender bundles to customers, or we box them up to store them to make our lovely products. We debud the bundles by hand as we use them. Its a very labor intensive project, but it ensures you get the best quality buds when you are do. Now we better get back to work making lavender salt, our jams and jellies, neck wraps, sachets, and more! 

Visit our store HERE and check out all of our neat organic lavender products! 

This meal comes together in a snap. You mix together a quick tangy sauce, fire up the grill, and you are good to go. Easy, flavorful dishes are my jam. 

Ingredients: 

16 ounces pork tenderloin

1/2 cup balsamic vinegar

3 tablespoons freshly chopped dill

1 1/2 tablespoons lavender honey

1/4 cup dijon mustard

1 tsp water

1 tsp lavender salt 

1 tsp fresh ground pepper

Heat your grill to 350 degrees. While that warms up whisk your sauce together and set aside. Sprinkle your pork lightly with salt and pepper. Grill until charred on each side and cooked through to 150 degrees, about 10-12 minutes per side. Remove from heat and let rest for 5 minutes. Cut into slices and drizzle your sauce over the top. 

You will love the tangy mustardy bite to this sauce and how much of a no brainer meal this is to throw together. Happy eating!

I don't know what it is about it, but I always feel like such a winning wife when I serve my husband ribs for dinner. Sometimes he complains that these meals are easy on his waistline, but they sure are easy on his tastebuds. Here is a simple recipe for oven baked ribs done with an easy dry rub. 

6 pound rack of spare ribs

Dry Rub Ingredients: 
1/2 cup brown sugar
1/2 tablespoon onion powder
1/4 teaspoon garlic powder
2 tablespoons paprika 
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon fresh ground pepper 
1 1/2 tablespoons lavender salt

1 1/2 teaspoon apple cider vinegar 

Heat oven to 225 degrees. Pat your ribs dry with a paper towel on all sides. Mix together all of the dry rub ingredients listed above and then cover all the sides of your ribs generously in the rub. Wrap in foil, sealing it tightly on all the ends so no steam escapes. Bake on a wire rack for 4 hours. When your time is up, your meat should be fork tender. Use the juices that have accumulated in the foil to create your barbecue sauce. You will add them to a sauce pan with the apple cider vinegar and reduce it down until it is a thick sauce like consistency. Brush your sauce on your ribs and enjoy! 

To make the meal even easier you could skip reducing your own sauce and just use your favorite bottled sauce instead. We love Jack Stacks brand or Three Pigs Barbecue sauce. Both are Kansas City favorites and Kansas City sure knows its BBQ!