Ingredients:
3/4 – 1 cup tequila
1/3 – 1/2 cup blue curacao or other orange flavor liqueur
3/4 – 1 cup canned coconut milk
1/4 – 1/3 cup lime juice
1 1/2 – 2 cups frozen unsweetened raspberries
1 1/2 – 2 cups frozen unsweetened blueberries
3-4 ice cubes
1 t. lavender

In a blender, combine the tequila, curacao, coconut milk and lime juice. Cover and turn to high speed, then gradually add berries and ice. Whirl until smooth and slushy. Pour into glasses. You can rub glass rims with lime and dip the rim in lavender sugar or salt. Add a lavender sprig for garnish!

Ingredients:
6 plum tomatoes, halved or quartered
1 1/2 tsp herbs de provence
1 Tbsp olive oil
pinch of sugar (optional)

This slow roasting process produces tomatoes that are oven-candied and splendid as antipasto, tossed with pasta or added to a Mediterranean sandwich. Preheat oven to 275 degrees. In a bowl, toss tomatoes lightly with herbs, oil, pinch of sugar and salt and pepper. Line a sheet pan with parchment and place tomatoes cut side up. Roast for 1 1/2 to 3 hours. (Timing depends on use and ripeness of tomatoes) Serve at room temperature or keep in an airtight container in refrigerator.

Ingredients:
6 eggs
1 1/4 cup whole milk (or half & half)
6 Tbsp sugar
2 cups Bartlett or Comice pears, peeled and sliced
3/4 cup unbleached white flour plus 1 Tbsp for dusting fruit
1 tsp culinary lavender
1 Tbsp brandy
1/2 tsp salt
confectioners’ sugar for dusting

A batter-type cake from south central France that is served as a delicious dessert or an elegant breakfast. Try using other fruits like black cherries. Preheat oven to 400 degrees. Butter a 9-inch round baking dish. Combine eggs, milk, sugar, lavender, brandy and salt in a food processor. Add flour and blend until combined. Toss fruit in a separate bowl with 1 Tbsp flour. Distribute fruit into baking dish. Pour the egg mixture over and bake 30 mins or until skewer comes out clean. Cool slightly and then dust with confectioners’ sugar. Serve warm. Serves 8.

Ingredients:
8 lamb chops (or a rack of lamb)
2/3 cup pistachios, toasted
1/2 cup honey
2 Tbsp culinary lavender
olive oil

Serve with parsnips or any root vegetable accompanied by a green salad. Preheat oven to 400 degrees. In a food processor pulse the pistachios and lavender until all nuts are broken up but not powdered. Season lamb with salt and pepper. Heat a heavy gauge or cast iron pan to medium high. Add enough oil to coat pan well. Add chops and sear well, turning once. Set aside. In a small saucepan heat honey just to warm. Dredge each chop in honey then in lavender/pistachio mixture. Place on sheet pan and finish cooking in oven for 10 to 12 mins. Let rest 5 minutes for chops or 10 mins for rack before carving. Serves 4.

Ingredients:
3/4 cup honey
1 teaspoon dried lavender placed in a tea ball or gause
1 cup half and half
2 cups heavy cream
7 egg yolks

Pour the half and half and the cream into a heavy sauce pan. Add the lavender to this mixture and warm for about 5 mins. Remove the lavender flowers. Whisk the egg yolks in a bowl until they are frothy. Slowly pour the about half of the warm cream into the mixture of egg yolks as you whisk continuously. Combine the remainder of the yolk and cream mixture into the saucepan and continue to heat on low (stirring constantly) for about 5 minutes. Strain the mixture into a bowl and whisk in the honey. Chill the mixture and then freeze according to the instructions on your ice cream maker.

Ingredients:
3 cups quick oats
2 cups flaked coconut
1 cup unbleached flour
1 cup packed brown sugar
1 cup butter
1/2 cup honey
1 teaspoon dried lavender

Preheat the oven to 350 degrees. Combine oats, coconut, and flour in a large mixing bowl. In a heavy sauce pan bring butter, honey, sugar and lavender to a boil. Pour over dry ingredients and mix well. Drop dough by the spoonful into muffin tins, making each one about 1-2 inches high. Bake for 12-15 mins. until lightly golden, being careful NOT to overbake. Cool in the tins for 15 minutes before removing. These cookies stay well and are excellent for care packages.

Ingredients:
8 oz. mild chevre, crumbled
2 tbsp. Herbs de Provence
8 cloves garlic, peeled and thinkly sliced
1 tsp. pepper flakes
1 tbsp. cracked peppercorns
3/4-1 cup extra virgin olive oil

Prepare in a glass bowl or serving dish to accent the colors and layering. Begin layering one third of crumbled chevre, then one third each: Herbs de Provence, garlic slices, pepper flakes and cracked peppercorns. Continue with three layers or until all ingredients are utilized. Pour oil to just below surface level. Though delicious even made while guests await, it is best prepared ahead of time so flavors can blend. Refrigerate. Bring to room temp one hour before serving.
For Crostini: Slice French bread thinly, brush with olive oil. toast in 350 degree oven until light brown and crisp.