After a cool Spring and a slow start to the growing season, my herbs are finally taking off. I've already made a batch of pesto with my plentiful basil, & tonight we had lavender honey dressing. I grow lavender just for this purpose, and it's such a treat.
Here's my guide, but I'm more a pinch of this, a dash of that, kind of cook...
1/2 cup olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
dash of garlic & onion powder
1 tsp Dijon mustard
1/4 cup honey
1 tbsp fresh lavender
1/2 tsp poppy seeds
salt & pepper to taste
No comments:
Post a Comment