Want to look like a gourmet cook?! This Salmon with Lemon Lavender Garlic Cream Sauce will impress anyone who eats it. Serve it along with a salad and rice.
Salmon with Lemon Lavender Garlic Cream Sauce
4 (3 oz) salmon fillets
2 Tbl olive oil
1 Tbl butter
1 tsp culinary lavender buds
3 cloves garlic, crushed
Juice and rind of 1 lemon
1/2 Tbl cornstarch
1/2 cup Parmesan, grated
1 cup cream
Salt & pepper
lemon, sliced (garnish)
Lavender Cocktail Picks (garnish)
Heat 2 Tbsp olive oil in skillet on medium-high heat. Add your salmon fillets skin side down and dust with a little salt and pepper. Cook for 6 minutes flip and cook another 3 minutes or until cooked.
While your salmon is cooking combine in a bowl; culinary lavender buds, garlic, lemon juice and lemon rind grated, cornstarch, parmesan, cream and a touch of salt and pepper set aside.
In a medium sized skillet over medium heat add your butter. Once butter has melted add your cream sauce mixture. Bring to a low simmer stirring until cheese is melted and sauce has thickened.
Place your salmon on a plate and drizzle with thickened cream sauce. Add a garnish of sliced lemon poked with a lavender cocktail pick and serve.
Tastes wonderful with a salad and rice. Try our Salad with a special Salad Dressing and Marinade
If you make it share it with us #norwoodlavenderfarm
Recipe and picture developed by Norwood Lavender Farm
Nothing says comfort as a bowl of soup on a cold day! This creamy cauliflower base soup is made extra creamy with a touch of cashews and brought to life with a little bit of lemon and lavender. Tastes super delicious with a grilled cheese sandwich.
Creamy Cauliflower Soup with Lemon and Lavender
1 head cauliflower — chopped (about 2 lbs)
1 small onion, chopped
2 tablespoons olive oil
⅓ cup cashews
2 tablespoon lemon juice
1 teaspoon salt
1 teaspoon Culinary Lavender
4 garlic cloves — finely chopped
5 cups vegetable broth
Freshly ground black pepper, to garnish
In a medium saucepan, add onion, saute until softened about 5 minutes. Add cauliflower, garlic, lavender stir to combine and then add vegetable broth. Let simmer for 15 minutes. Add soup to a blender with cashews, lemon juice and salt. Blend until smooth. (If you don't have a blender that can do this, blend your lemon juice and cashews in mixer with 1 cup of soup until smooth. Add all back to soup pot and heat if needed. We like to garnish with drizzle of olive oil, little slice of lemon and chopped chives. Tastes delicious with grilled cheese sandwiches.
Enjoy this recipe and all of our other ones. Please feel free to share picture and recipe, just make sure to give photo and recipe credit. Thank you! Go be inspired with lavender!
Nothing warms you up like a bowl of soup. We love our version of squash soup with a sweet hint of lavender. Topped with a drizzle of Lemon Ginger dressing that brightens the day with it's lemon and zingy ginger notes.
Winter Acorn & Lavender Soup
1 acorn squash, cut in half and deseeded
1 onion, diced
1 Tbsp olive oil
2 cloves garlic, minced
2 tsp culinary lavender, ground
3 cups chicken or vegetable stock
1/2 cup cream (or milk)
1/2 tsp salt
1/4 tsp pepper
2 inches grated ginger (opt)
Lemon Ginger Dressing
1/2 cup olive oil
2 inches ginger, grated
1 clove garlic
2 Tbsp sherry
3 Tbsp lemon juice
2 Tbsp maple syrup
1/8 tsp nutmeg
Garnish with pepita seeds
In a microwave container cook acorn squash for 7-10 minutes or until soft.
While acorn squash is cooking, heat a medium saucepan on medium heat, add 1 Tbsp olive oil and onion. Let onions soften and cook for about 3-4 minutes, add garlic and saute another minute.
Scoop out acorn squash and add to onion mixture along with 3 cups broth. With a stick blender puree until smooth. Add salt, pepper and cream and ginger (opt), stir to combine. Turn heat to low and while it continues to warm prepare the dressing mix.
In a blender combine olive oil, ginger, garlic, sherry, lemon juice, maple syrup and nutmeg. Blend for a few seconds until emulsified.
Ladle hot soup into bowls, top with a drizzle of dressing and top with pepita seeds and lavender cocktail pick for garnish.
Notes- to grind culinary lavender use a clean coffee grinder and grind to desired texture. If you have extra dressing it tastes great on salad too!
If you make this yummy soup #norwoodlavenderfarm we would love to see it! If you want to share our recipe or photos please just make sure you give photo and recipe credit.
Having company and don't know what to make? This simple and sophisticated pasta dish is perfect as a main dish, appetizer or even side dish! The flavors of brie cheese melted and blended into pasta spirals and drizzled with lavender fig sauce say elegance with every bite.
Lavender Brie Pasta
1 pkg. 8 oz wide pasta
8 oz brie cheese, with outer rind cut off
1 clove garlic, diced
1 Tbsp olive oil
1 tsp culinary lavender
3 Tbsp cream
1/4 cup white wine or vegetable broth
5 pieces bacon
In a stock pot boil water and follow directions for cooking pasta.
Cut off rind of brie and cut cheese into cubes.
In a medium saucepan add your olive oil and clove of garlic. On medium heat saute your garlic until softened, ad your wine, cream and cheese, stirring until melted.
Once pasta is cooked and drained, drizzle some olive oil and stir to coat. Add your brie cheese sauce. Stir to coat all noodles.
To a fry pan cook 4 pieces of bacon until crispy which you will use for your garnish.
Lavender Fig Sauce
3 Tbsp fig preserves
1 Tbsp balsamic vinegar
1/2 tsp Lavender Extract
To a small bowl combine fig jelly, balsamic vinegar and lavender extract.
On your serving plate smear a little lavender fig sauce, next to it add your pasta spiral, top with more fig sauce and diced bacon.
We always love to see how others create our lavender adventures. Tag us at #norwoodlavenderfarm so we can see it.
Recipe and photos belong to Norwood Lavender Farm you are more than welcome to use them along with site credit.
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. I like to say, "where nature meets gourmet".