A picnic can be a fun opportunity for a fun date night. We created this one for Valentine's Day picnic in front of the fire for a special night in.
French Brie & Lavender Apricot Baguette
2 loaves french bread
1 package brie cheese
1/2 cup apricot jelly
1/2 tsp lavender extract
Preheat oven to 350℉.
In a small bowl combine your apricot jelly and lavender extract, stir to combine and set aside.
Cut your french bread lengthwise and place sliced brie inside, then spread your apricot spread. Place baguettes on a cookie sheet and place in oven just until cheese begins to melt. Remove from oven and wrap in some parchment paper, add some twine to secure.
If you make this tag us so we can see your picnic #norwoodlavenderfarm
Oh wow, nothing like homemade pasta! It's actually fairly easy and much more hardier than store bought pasta. We've learned a few tricks while making pasta. Don't over mix, it can make your dough tough. Keep rolling it thinner than you think or the noodles will be overly thick when cooked. Of course if you have a pasta machine you can get a nice thin pasta for sure. Last tip, watch your cooking time as you don't want to overcook...best way to tell if it's done is to cut a tip off of a noodle and try it.
Fresh Herb Pasta
1 Tbsp olive oil
2 cloves garlic, minced
1/2 cup diced fresh herbs such as parsley, oregano, basil, thyme, minced
1/2 tsp Culinary Lavender Buds
1 1/4 cups all-purpose flour
1 cup semolina flour
1/2 teaspoon sea salt
Blend together flours on clean counter. Make a well in the center and add eggs, oil, salt, garlic, diced herbs and culinary lavender. Mix together and knead for about 3-4 minutes and your dough comes together. Adding a little more flour if sticky and a mist of water if to dry. Wrap in plastic wrap and let rest for 3o minutes.
Roll your dough out on floured surface until very thin. Dust lightly with flour and gold in half and half again width, slice thinly with a knife to get your pasta strips. Make sure lightly covered with flour so that you can unroll your pasta and place on cookie sheet in a little pasta spiral. Use the pasta within 24 hours for best results.
To cook pasta, bring water to a boil in a large pot, add 1 tsp salt and fresh pasta. Cook until al dente which will be anywhere from 2-5 minutes depending on width of pasta. When it was finished we drizzled with garlic butter and garnished with parmesan.
Nothing like a big bowl of soup when the weather turns cold. We wanted more of an Italian flair and came up with this fun, Italian Cream of Tortellini Soup. The blend of basil and lavender just bring out so much flavor, the creaminess helps to say comfort in every bite.
Italian Cream of Chicken Tortellini Soup
6 cups chicken broth
3 cups cooked chicken, cubed
4 Tbsp butter
1 onion, chopped
1/4 cup, diced celery
4 cloves garlic
2 cups baby spinach
4 oz mushrooms, sliced (optional)
2 tsp fresh thyme (1 tsp dried)
1 tsp Culinary Lavender
dash pepper and salt
1/4 cup basil, freshly chopped
2 Tbsp cornstarch
1 cup cream (or milk)
1 package (20 oz) cheese tortellini
top with parmesan and fresh chopped basil
In a medium saucepan melt butter on medium heat, add onion, celery, garlic, saute until onions are softened about 3 minutes.
Add chicken broth, chicken, thyme, lavender, basil, dash pepper and salt and mushrooms. Bring up to a simmer and let simmer for about 10 minutes.
Combine cornstarch and cream. Add the cream and cornstarch mix to soup as well as spinach and tortellini. Bring back up to a simmer and simmer for 7 minutes or until tortellini is cooked. Garnish soup with sliced basil and parmesan.
Go out and be inspired with lavender! Of course you can use our photo and recipe, just make sure to tag us please.
Ready for some yummy Fall comfort food?! This will fix your dinner dilemma tonight!
Tomato Pumpkin Cream Sauce with Sausage & Lavender
2 Tbsp Olive oil
2 cloves garlic, crushed
1 onion, chopped
1 yellow pepper, chopped
1 pound sausage, sliced into discs (casings removed)
1 tsp ground culinary lavender bud
1 tsp culinary lavender bud
1 tsp rosemary
1/2 tsp salt
14 tsp pepper
1 15 oz can pumpkin puree
1 28 oz can diced tomatoes
1/2 cup cream (or milk of choice)
1/2 cup parmesan, grated
In a fry pan saute in olive oil the onion, garlic and sausage until sausage is cooked through and garlic and onions softened. Add in culinary lavender bud, ground culinary lavender bud, rosemary, 1 can pumpkin puree, diced tomatoes, salt and pepper. Stir to combine and bring to a simmer, let flavors meld while you make pasta.
Prepare 1 pound pasta according to package instructions while your sauce is cooking.
When sauce is ready stir in 1/2 cup cream. Serve sauce over pasta and garnish with parmesan.
Enjoy! Feel free to share our recipe but make sure to credit photo and recipe to Norwood Lavender Farm. If you make it #norwoodlavenderfarm....we would love to see your version.
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.