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Herbs de Provence Recipes - An enticing blend of spices that can liven up meats, sauces, soups and vegetable dishes.

Pork Tenderloin
Placed tenderloin in a deep baking dish that has a snug cover. Sprinkle with butter and 1 tsp
Herbs de Provence.  Bake according to directions on meat package.  Amazing flavor, try with the lavender applesauce!

Mashed Potatoes
Using red potatoes with skins left on, prepare potatoes as usual, while mashing with butter and milk, add a sprinkling of
Herbs de Provence to add extra flavor to your side dish.

Herbs de Provence are a welcome addition to sauteed mushrooms, asparagus and steamed artichokes! 

Fake Tuna Salad

2 cans Chick Peas rinsed, drained, and mashed, not finely leave about 1/3 partially mashed
1/2 yellow onion minced very well
1/2 teaspoon
Herbs De Provence
1 stalk celery peeled, and chopped
1 Tablespoon Chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juce
1/2 teaspoon sugar
2-3 tablespoons, of veganaise,  or mayonaise  added one tablespoon at a time to desired texture of the fake tuna
12 small pimento stuffed olives, sliced  (optional) 
Mix well and refrigerate 2 hours before serving.

Suggestions for serving, inside a scooped out tomato, rolled in romaine leaves, or Belgian Endive, or served as a traditional sandwich

Lavender Recipes - Culinary Lavender can be used in a variety of applications from desserts to main dishes! 

Lavender Applesauce
Purchase a bottle of your favorite applesauce (I prefer chunky!)  and add 1 tsp. pulverized
culinary lavender to it. Mix well. Store in refrigerator and use as needed. Delicious with pork chops!

Lavender Salad Dressing
12 Tbsp. extra virgin olive oil
4 Tbsp. balsamic vinegar
2 Tbsp. lemon juice
2 cloves garlic crushed
2 Tbsp. mustard
4 Tbsp. lavender honey
2 Tbsp.
culinary lavender buds, pulverized
Mix all ingredients and store in a covered dish in the refrigerator for at least one hour before serving. This will keep one week in the refrigerator.

Lavender Sugar
Mix 2 cups white sugar with 1 cup
culinary lavender buds in a covered jar for one week. Sift out the lavender and keep for further use. Label the sugar and tint lavender with some mixed red and blue food color paste if desired. Excellent in your tea!

Lavender Egg Salad

Chop 4 hard boiled eggs, mix in 1 ounce of mayonnaise and 1 ounce of plain yogurt. Mix in 1 teaspoon of curry powder and 1 tablespoon dried
culinary lavender buds. Spread on your bread and top with a green olive. Submitted by Lavender Lady Deana Smith

Experiment with Lavender Love's Culinary Lavender and Herbs de Provence, feel free to email your recipe and it may be included in our next newsletter!  Winning recipes will receive a culinary sampler pack from Lavender Love!
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