I bet if you are a long term reader, you are can guess what I'm going to say next. There seems to be a theme among our recipes around here lately. They are easy, one pot, simple, healthy meals that come together in a snap. Well tonights dinner is no different! I love spaghetti and so does my family, but sometimes you want to elevate your dish just a bit from the traditional. This meal is a great spin on a traditional italian dish. It's hearty hunks of delectable ham are delicious, but the white wine lemon sauce keeps it light and perfect for spring. 

Ingredients: 

8 ounces spaghetti noodles

1 can navy beans, drained and rinsed

1/2 cup white wine

1/4 cup butter

1 cup ham, cubed

2 tablespoons fresh taragon

juice of 1 lemon

salt and pepper

Directons: 

Boil your spagetti until al dente. While that cooks, melt your butter and add your white wine. Boil until reduced. Add your ham, lemon, and tarragon to your sauce. Once spagetti is cooked, add the spagetti and beans to the sauce and stir until combined. Salt and pepper to taste. 

See? Easy, fresh, and fantanstic. 

Enjoy!

We have had some real success with our garden here at the Lavender Apple. Our sloped mountain soil is rich and our vegetables seem to love it. My personal favorite things to plant are all the root vegetables. There is something so satisfying about planting something and seeing it's green leaves all summer, and then come fall pulling out great big vegetables underneath! Its' like digging for buried treasure! Here are some tips for planting carrots this spring. 

Try to plant your seeds at least 3 weeks before the last spring frost date. Make sure your soil is clear of stones, because carrots need deeply tilled soil that they can push through without obstacles. If you leave a few rocks here or there, you will get some funny shaped carrots come harvest, but that may just be part of the fun. Plant your seeds about 3-4 inches apart, best to do it in rows so they are easy to find come harvest day. 

Any other tips for us on how you plant your carrots? 

Oh dear, now I'm craving some of Peggy's famous carrot cake! 

Hi Everyone. 

We wanted to let you know that we have a brand new Etsy store open for business! Online you will now be able to see several new products that weren't previously available through our website. We can also create custom products. There are discounts available on shipping for multiple orders now as well. Lots of fun and new things. So check us out over at http://www.etsy.com/shop/LavenderAppleFarm 

Here is a preview of some of our favorite items in our new store! 

If you have any feedback or questions for us, please let us know! And don't forget to favorite our shop and your most enjoyed products as well. And as always, make sure you tag us in your social media posts, we love to see our customers enjoying our products! 

http://www.etsy.com/shop/LavenderAppleFarm 

Thank you for shopping small and supporting The Lavender Apple!

By the time dinner rolls around at the end of the long day, the last thing I want to do is think hard about my recipe or fuss for an extended period of time in the kitchen. That is why I love this meal. It's a quick, one pot meal, that comes together faster than you can say "whats for dinner". Its full of deep asian flavors, and will shock you with how easy it is to make. 

Ingredients: 

3 chicken breasts

1 1/2 cup yoshida's sauce

1 pkg instant asian soba noodles

1 bunch fresh asparagus

1 pkg baby portabello mushrooms

Salt and Pepper

2 tablespoons vegetable oil

Directions: 

Marinade your chicken for 6 hours in 1 cup yoshidas sauce. Chop into bite sized peices. In large wok, heat your oil and add your chicken. Cook until golden brown. Chop and add your mushrooms and asparagus, cook until asparagus is aldente. Add your noodles and 1/2 cup yoshidas sauce. Stir and adjust seasoning as needed. Serve when noodles have plumped. 

A quick, easy, weeknight meal full of delicious protein and good for your veggies, with just a little bit of carbs to keep everyone happy. Hope you enjoy!