Lavender Baked Pork Chops
Mix 1 tablespoon culinary lavender with 1 cup unseasoned bread crumbs. Add salt and pepper to taste, ½ tablespoon dried crushed mint leaves, 1 teaspoon each thyme
and marjoram. Put in large zip-lock bag.
Dredge chops in flour, then dip in beaten egg mixed with 2 tablespoons milk and shake, one at a time in seasoned bread crumbs.
Bake at 350 degrees until done. Time will depend on thickness of chops.
Herbs de Provence
1 tablespoon dried basil
1 tablespoon marjoram
1 tablespoon summer savory
1 tablespoon thyme
1 crushed bay leaf
1 teaspoon lavender
1 teaspoon fennel
Lavender Sugar Cookies
1 heaping tablespoon dried culinary lavender
1 cup unsalted butter
3/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
3 cups all purpose flour
Preheat oven to 350 degrees. Cream together butter, sugar and 1/2 tablespoon lavender. Add lemon juice and zest. Add enough flour to make a dough easy to roll but
not sticky. Place dough on a baking sheet lined with parchment paper cover with another piece of parchment paper and roll out to 1/2 inch thickness.
Cut with cookie cutter into small rounds. Prick cookies 3 times with tines of fork. Bake on top rack for 25 minutes or barely golden in color. Mix remaining 1/2
tablespoon of lavender with tablespoon of sugar. Remove cookies and dust with lavender/sugar mixture while still warm. Cool and store in airtight container. Yield:
About 3 dozen cookies
NOTE: Do not eat flowers from florists, nurseries or garden centers. These flowers have usually been treated with pesticides not labeled
for food crops. Make sure they come from certified organic producers or grow them yourself.