Lavender-Rosemary Chicken

Makes 4 servings

2 garlic cloves, minced

2 tablespoons fresh lemon juice

1 tablespoon butter or margarine, melted

1 tablespoon olive oil

1 teaspoon Dijon or other grainy mustard

½ tablespoon fresh snipped rosemary

½  tablespoon fresh lavender flowers

½  teaspoon salt

¼ teaspoon pepper

4 skinless and boneless chicken breasts

1 tablespoon olive oil

4 medium red potatoes (about 1 pound), cut into wedges

¾ cup chicken stock

1 teaspoon fresh lavender flowers for garnish

1. Combine the first nine ingredients (garlic through pepper) together in a shallow bowl. Place chicken breasts in herb sauce to coat both sides.
2. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3 to 5 minutes on both sides, or until golden brown.
3. Transfer browned chicken breasts to a large baking pan. Add potatoes to the remaining herb sauce and toss until potatoes are well coated. Arrange the potatoes around the chicken and drizzle in any remaining sauce; pour chicken stock over all.
4. Cover and bake for about 1 hour, or until potatoes are tender and chicken is cooked through. (Remove the cover during the last 10 minutes of baking to brown potatoes.) Garnish with remaining fresh lavender flowers before serving.

Lavender Fudge Brownies

Makes 1 (9-by-13-inch) pan

• ^_1/3 cup maple syrup
• 1 cup chocolate chips
• 2 eggs
• _^1/2 cup sugar
• 1 teaspoon vanilla
• ^_3/4 cup flour
• ^_1/3 cup cocoa powder
• _^1/4 teaspoon salt
• 1_^1/2 tablespoons dried lavender flowers
• ^_1/2 cup chopped roasted cashews
• Powdered sugar (optional)

1. Preheat oven to 350 degrees. Combine butter and maple syrup, and melt in microwave or in a saucepan on the stove, then stir in chocolate chips until melted. Transfer to a mixing bowl.
2. Add eggs and sugar; beat until light and fluffy. Mix in vanilla. Stir in flour, cocoa, salt and lavender, blending well. Mix in cashews.
3. Spread batter into a greased and floured 9-by-13-inch baking pan. Bake for 30 to 35 minutes, or until the brownies pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in pan before cutting into squares and dust tops with powdered sugar, if desired.

Lavender Apricot Scones

Makes 12 scones
Scones are delightful whether served for breakfast, as a snack or even for dessert, but they’re exceptionally delicious when laced with lavender and topped with an apricot glaze.

• 2 cups flour
• ^_1/2 cup rolled oats
• 1 tablespoon baking powder
• ^_1/2 teaspoon baking soda
• ^_1/2 teaspoon salt
• ^_1/4 cup butter or margarine
• ^_1/2 cup chopped walnuts
• 1_^1/2 tablespoons fresh lavender flowers
• 1 egg, beaten
• ^_1/3 cup honey
• _^1/2 cup buttermilk
• 1 teaspoon vanilla
• _^1/4 cup 100-percent-fruit apricot preserves
• 2 tablespoons juice, such as apple or orange

1. Preheat oven to 400 degrees. In a large bowl, combine flour, oats, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Add walnuts and lavender, mixing until combined.
2. Make a well in the center of the flour mixture. Add the egg, honey, buttermilk and vanilla. Stir to combine, mixing to form a soft dough. With floured hands, pat the dough into a round about 1 inch thick and cut into smaller rounds using a large cookie cutter.
3. Place scones on a nonstick cookie sheet and bake for 12 to 15 minutes, or until lightly browned. To make apricot glaze, combine apricot preserves with juice in a small saucepan and bring to a boil, stirring frequently. Remove from heat and spread warm glaze over warm scones before serving. 

Lavender Lemon Cookies

Makes about 24 cookies

• ^_1/2 cup butter or margarine, softened
• ^_1/3 cup sugar
• 1 egg
• 1 tablespoon lemon juice
• ^_1/4 teaspoon almond extract
• 1_^1/2  cups flour
• 1 tablespoon fresh lemon zest
• 1 tablespoon dried lavender flowers
• 1 pinch salt, if desired
• Powdered sugar for sprinkling

1. Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar together until light and fluffy. Whisk or beat in the egg, lemon juice and almond extract until well blended.
2. In a separate bowl, mix together flour, lemon zest, lavender and salt. Add the dry mixture to the creamed mixture and blend together to form a soft ball. Drop by teaspoon onto a nonstick cookie sheet, then flatten slightly with the back of a spoon.
3. Bake 8 to 10 minutes or until cookies are lightly browned. Transfer cookies to a wire rack to cool, then sprinkle with powdered sugar

Lavender Lemonade

Makes 8 servings

• 6 cups water
• 1^_3/4 cups sugar
• 3 tablespoons fresh lavender blossoms
• 2^_1/2 cups fresh lemon juice
• 8 fresh lavender sprigs

1. Bring water to a boil in a saucepan. Add sugar, reduce heat and stir until dissolved. 
2. Remove from heat, stir in lavender blossoms, cover and allow to steep for 30 to 60 minutes. 
3. Strain lavender mixture into a serving pitcher and stir in lemon juice. Cool and serve in individual glasses filled with crushed ice, and garnish with lavender sprigs.

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