Pulled Pork Sliders make such a fun dinner menu. Everybody loves a little mini something. So a miniature sandwich full of delicious savory and sweet pulled pork will have everybody's stomachs feeling happy. 

For this recipe I suggest using Peggy's amazing ranch rolls for the sliders. But if you are looking to go a little bit easier, you can also purchase dinner rolls from the bakery as well. I won't tell. But for anyone feeling ambitious, these rolls would make these sliders heavenly! FOUND HERE

Ingredients: 

5 pounds pork shoulder
2 large sweet onions, diced
1 tsp lavender lemon pepper (found here)
1 clove garlic, minced
2 tsp dried oregano
1 tsp red pepper flakes
1 tsp salt
1 can chicken broth
1/2 cup barbecue sauce

Directions, 
Heat your crock pot and add your onions until soft. Pat your pork dry with a paper towel. Sprinkle all sides with lemon pepper, oregano, red pepper, and salt. Add to your crock pot. Cover with garlic and chicken broth. Heat only low for 8 hours or until pork is fall apart tender. Then cover with your favorite barbecue sauce and place meat onto rolls. 

Enjoy!

With Easter just around the corner, we have all things spring and bunny on our minds. So of course, these carrot cupcakes were on our mind. If you haven't made Peggy's carrot cake, found here yet, what are you waiting for?! Get on that! But for right now, cupcakes are on our mind. And these cute lavender sprinkled ones are on the docket. 

Cake Ingredients: 
2 eggs
1 cup sugar
3/4 cup vegetable oil
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp culinary lavender (found here)
1 tsp vanilla
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 1/2 cup shredded carrots
1/2 cup walnuts, chopped

Frosting
1/3 cup butter at room temp
1 1/2 tsp vanilla
3 cups powdered sugar
2 tablespoons water
(Note we use water in our frosting rather than milk because then you can leave the cupcakes out unrefriderated without a worry about spoiling.) 

Bake at 375 degrees for 25 minutes or until cupcakes are golden and a toothpick comes out clean. Cool and frost, then sprinkle with lavender buds as a garnish. 

I will admit, I'm having a love affair with quinoa. I just want it all the time. I want it in every salad I eat. It just adds such an easy healthful protein punch to my meals. And its so kid friendly and budget friendly as well. What's not to love? This particular salad packs a delightful crunch. It is super simple to assemble and no one will bad sad about it. 

Ingredients: 
2 cups watercress
4 radishes, diced
8 ounces green beens
1/2 cup pistachios, chopped
1 large head raw broccoli, chopped
2 cups quinoa, cooked
1/3 cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Directions:
Roast your pistachios at 350 degrees for about 8 minutes. Cook quinoa as directed. Blanch your green beans and put them in the fridge to cool. Emulsify your olive oil, vinegar, mustard, salt and pepper into a dressing. Mix your watercress, radishes, beans, nuts, and broccoli together. Cover with dressing and serve immediately. 

Enjoy!

We are big salmon lovers in our household. My husband always jokes that eating salmon makes him feel like he's getting smarter just because of all the omega 3's he's consuming. Since he's always happen when fish is on the menu, I have to get creative with my salmon recipes so we don't get bored. This little dish is a super simple way to cook up salmon in a flash, but pack a HUGE punch of delicious flavor in every bite. I love easy flavorful dishes, so this one is always on repeat.

Ingredients:
2 salmon fillets
1/2 cup white wine
2 garlic cloves, sliced thinly
2 tablespoons butter, sliced thinly
lavender herbs de provence (found here)
salt & pepper

Directions: Place your salmon in a small baking dish. Pour the white wine over the top of the fish. Then sprinkle with salt, pepper, and herbs de provence. Place your garlic slices and butter pats over the top. Cover baking dish with tinfoil. Bake at 450 degrees, 4-6 minutes per each 1/2 inch of thickness of the fillets.

This is such a delicious way to eat salmon that you may be tempted to throw out every other recipe in your repertoire.