Shrimp Po'Boy (or Shrimp Poor Boys as I grew up calling them) are a wonderful diversion from your normal bunned sandwich. These shrimp are breaded in a flakey and flavorful batter, pan fried, and surrounded by crisp fresh veggies. You will be so happy to have this sandwich in your mouth. I promise. 

Ingredients: 

3 gourmet buns

12 shrimp, thawed and deveined 

1 cucumber, sliced

6 ounces cherry tomatoes, quartered

1/2 cup buttermilk

1/2 cup panko bread crumbs

1 cup vegetable oil

1/2 cup flour

2 1/2 tsp lavender salt

1/2 tsp pepper

1 tsp cayenne pepper

1 teaspoon garlic powder

1/2 tsp thyme

1/2 tsp oregano

1/2 cup mayonnaise

2 tablespoons dijon mustard

1 tablespoon relish

2 dashes hot sauce

Mix your salt, peppers, garlic, thyme, & oregano together in a small bowl. Heat 1 cup vegetable oil in a frying pan on medium high heat. Dip your shrimp in the buttermilk, then the flour, then your spice mixture. Then fry your shrimp until each side is golden, about 2 minutes per side. Mix together your mayo, mustard, relish, and hot sauce. Spread your mayo on each side of your buns, place your shrimp, cucumbers, and tomatoes in your buns. Serve immediately. 

This is a great, easy, fun and fresh idea for your next meal. Enjoy!

Hello everyone. Another recipe round up from my favorite lavender recipes that I've found this week. These all look so divine! Let us know how you are using our Culinary Lavender!

Chocolate Lavender Pie from Sunday Suppers found HERE

Lavender Creme Brule from What's Cooking America looks delicious! The recipe can be found HERE

Chocolate Lavender Cupcakes from Pastry Affair make my mouth water and suddenly I'm craving chocolate. The recipe can be found HERE

Have a wonderful weekend! Hope to see you at the Salt Lake Farmers Market this week!

I love finding a new recipe for a homemade dressing. Anything you can make that makes vegetables taste delicious is a winner in my book. This dressing has only a few ingredients, but tastes much more complex. It comes together in a cinch and you can save it for days and reuse it. If you're bored of the same old same old dressing, give this one a try. 

Dressing Ingredients: 

3/4 cup extra virgin olive oil

1/4 good quality balsamic vinegar

1/2 clove garlic

2 tablespoons brown sugar

1/2 tsp salt

1/2 tsp pepper 

You want to add all of your ingredients except for the olive oil into a mini prep, and blend them together. Then slowly add the oil so it can emulsify. Blend until smooth and fully incorporated. 

For this particular salad we used shredded romaine hearts, radishes, grilled chicken, cherry tomatoes, croutons, and blue cheese dressing. The previous day I made this salad we used feta cheese, spinach, cucumbers, and almonds. Both of these salads were fantastic. That's the great thing about a good dressing. You can put it on about anything and it will taste fantastic. 

Enjoy!

This recipe is perfect for those households that are divided when it comes to spice. My husband really enjoys a spicy meal, while I on the other hand can't stand the heat, literally. This dish itself has a wonderful almost spicy flavor from the turmeric, so for me and my mild loving tastebuds, its perfect. But when paired with your favorite hot sauce, it will blow your britches off. Plus it's extremely low fat and full of protein and veggies. So not only is it super tasty, but its good for you too!

Ingredients: 
2 tablespoons vegetable oil
1 onion, diced
1 yellow bell pepper, diced
2 teaspoons turmeric
2 cloves of garlic, minced
1 can diced tomatoes 
2 tablespoons fresh cilantro, chopped
2 cups frozen peas
20 shrimp, thawed, tails removed
1 1/2 cup cooked rice
1 tablespoon butter
Salt and Pepper

Cook your rice in the rice cooker with 1 tablespoon of butter added. Heat your oil in a large sauté pan. Add your onion and bell pepper, season with salt and pepper, and cook until soft and tender. Add your turmeric and garlic and stir for 30 seconds until combined. Add your can of tomatoes (juice included), shrimp, and salt and pepper. Simmer until your shrimp are pink and cooked through. Add your cilantro and frozen peas and simmer until peas are warmed through. Mix together with your cooked rice and season again with salt and pepper as needed. Serve with cholula or siracha sauce. 

I hope you enjoy this full of flavor colorful and healthy rice dish - no matter how spicy you choose to make it!