Nothing like potatoes to bring you the ultimate comfort food. Try these with your weekend steak or as a fun side with your chicken.
Herb Potato Stacks
4-6 potatoes depending on size, peeled
2 Tbsp butter, melted
1 1/2 cup cream
3/4 cup mozzarella cheese, shredded (reserve 1/4 cup to top the stacks before cooking)
2 cloves garlic, minced
1/2 tsp dijon mustard
1/2 tsp culinary lavender bud
1/2 tsp ground culinary lavender bud
1/2 tsp rosemary crushed
1/2 tsp thyme
1 tsp salt
Preheat oven to 375 ℉. Melt butter and coat the inside of 12 muffin pan tray. In a medium sized bowl combine all the ingredients except potatoes and set aside. With a mandolin cut your potatoes into slices into thin discs. Layer your sliced potatoes within each cup of your muffin pan. Pour your liquid evenly over the potatoes top with reserved mozzarella. Bake 30-45 minutes or until golden and knife inserted reveals that it's tender all the way through the stack.
Serve with a little fresh chives or scallions dusted on top for garnish.
We love for people to use our recipes #norwoodlavenderfarm if you make this fun recipe!
Are you in need of a quick and easy appetizer?! We love how easy this is to make up making it the perfect game day or holiday appetizer.
Barbecue Lavender Honey Meatball Appetizer
1 pound frozen meatballs
1 cup honey barbecue sauce
1 tsp Lavender Extract
1 box Lavender Cocktail Picks
1 package small round bread slices
cilantro (optional garnish)
chives (optional garnish)
culinary lavender bud (optional garnish)
In a small bowl combine the honey barbecue sauce and stir in your lavender extract, set aside.
In a crockpot add your frozen meatballs, pour over the barbecue sauce mixture and gently stir to coat meatballs. Cook on low for 4 hours or on high for 2 hours.
To assemble appetizer, with a spoon place a meatball on slice of bread. Insert your lavender cocktail pick through both the meatball and into the bread. Garnish with chopped chive, parsley and lavender buds. Serve appetizers with a small spatula.
Serve and enjoy!
We love when people share and enjoy our recipes. If you make this please #norwoodlavenderfarm so we can see it.
Welcome Fall with this fun recipe for Hasselback Pumpkin with Whipped Lavender Pumpkin Spice Butter!
We are excited to share this fun recipe using small cooking pumpkins. The same idea would work with different kinds of squash so let this be inspiration to try it a variety of ways. Pumpkin is a superfood and is a great source of potassium, beta-carotene, calcium and magnesium, as well as vitamins E, C and some B vitamins. That's a whole lot of healthy going on!
To make the hasselback pumpkin you will need to cut your pumpkin in half, discarding all the seeds and pulp. Set it aside why you make the whipped butter recipe.
Whipped Lavender Pumpkin Spice Butter
1/2 cup butter, room temperature
3 Tbl. Lavender Simple Syrup ( or lavender honey)
1 tsp pumpkin pie spice
1/2 tsp Culinary Lavender
In a small mixing bowl combine all your butter, lavender simple syrup (or honey), pumpkin pie spice and culinary lavender. With a hand held mixer blend until smooth and set aside.
To prepare the Hasselback Pumpkin
Slice your pumpkin into 1/2 inch slices across the top of your pumpkin (open side down on cutting board). Make sure you do not cut all the way through the pumpkin, but stop about 1/2 inch from the bottom. Place on baking sheet lined with a silpat mat or greased cookie sheet. Bake your pumpkin for about 20 minutes, removed from oven and carefully with a fork separate each layer and with a knife spread your whipped butter generously between each layer. Place back into oven for an additional 15-20 minutes or until pumpkin is tender. Remove pumpkin from oven and place on serving platter, drizzle with your melted butter on pan or place any leftover butter on top and let melt. Garnish with lavender sprigs, culinary bud and chopped walnut. If you have a sweet tooth drizzle a thin stream of lavender simple syrup over top.
With any leftover Whipped Lavender Pumpkin Spice Butter use on your morning toast, waffles, pancakes or scones.
Please feel free to share our recipe, but make sure you tag us on photo and recipe credit.
Enjoy and explore the world of culinary lavender!
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking.