LaVeNdEr InSpIrEd…

We made our local visit to the Lavender Festival, which I’ve enjoyed attending these last few years. The one I attend is in Beaumont, Ca. If you have a chance,  perhaps you might try to attend it next year.  It usually is held during the first two weekends in June. 

I always enjoy looking at the many things that can be made from lavender. 

I think the scent of lavender is quite intoxicating. So, of course a bouquet was essential.

There’s quite a variety of scheduled events too. Last year my husband and I decided to go on one of the nature hikes. We found it to be quite informative.

This year

I was so impressed with all the food vendors, 

 that I signed up for all one of the cooking classes, which taught you how to use lavender in daily cooking. 

They prepared a scrumptious pasta. I enjoyed it very much, and decided to 

prepare it for our Sunday dinner!

Pasta with Lavender

4-6 servings

1 carrot,  peeled and trimmed

2 cloves garlic, crushed

1 red bell pepper cored

1 zucchini, medium-to-large trimmed

1 lb penne or farfalle cut pasta

1 tsp salt and freshly ground black pepper ( or to taste)

1/4 cup olive oil, extra-virgin

several lavender leaves or flowers, or both ( or use rosemary)

Bring a large pot of water to a boil and salt it. Shred vegetables. Put olive oil in a large skillet over medium heat and add garlic.  When it starts to brown, stir and add vegetables.  Sprinkle them with salt and pepper, add a bit of lavender and cook, stirring occasionally, until they barely soften, just 5 minutes or so.

Meanwhile, cook pasta until it is just barely tender, a little less cooked than it would be to serve it.  Drain, reserving some cooking water.  Add pasta to vegetables and continue to cook, adding water as necessary to keep mixture moist.

Taste, and add more lavender to taste, it should be distinctive but not too strong.  When pasta and vegetables are tender but not mushy, adjust seasoning for salt and pepper, garnish with a couple of lavender flowers if you have them, Voila! 

Dear reader, this is delicious…however, my husband loves dessert! so I have a simple dimple lavender cookie recipe too! (smile)

Lavender Cookies

1/2 cup shortening 

1/2 cup butter, softened

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2-1/4 cups all purpose flour

4 teaspoons dried lavender flowers

1 teaspoon baking powder

1/2 teaspoon salt

Directions:

1. In a large bowl, cream the shortening, butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in extracts. Combine the flour, lavender, baking powder and salt; gradually add to creamed mixture and mix well.

2. Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray.

     3.Bake at 375° for 8 -10 minutes or until golden brown.  Cool for 2 minutes before removing to wire racks.  Store in an airtight container.  Yields about 7 dozen.

*Just a note, if you use the lavender from your garden, make sure it hasn’t been treated with chemicals.

Well,  as you can tell, I was lavender inspired.♡

Thank you for stopping by. I hope you enjoyed your visit. Have a lovely day,  and fabulous week.

Xoxo. ..

Marcia

To insure good health, eat lightly, breathe deeply, live moderately, cultivate cheerfulness, and maintain an interest in life.  ~William Louden