Roasted Potato Salad with Lavender

We got some beautiful Red Potatoes in our box from SLO Veg this week. I love red potatoes! I had to make something with them first thing!

I remember my sister making a lavender potato salad for a family potluck, so I decided to use that herb. I had gotten some lavender from SLO Veg several months ago and now is a good time to use it. First off, I wanted to roast the potatoes and infuse them with some Rosemary flavoring. 

I rinsed and quartered my potatoes, then put them on a baking sheet. I drizzled on a few tablespoons of butter olive oil that I had gotten in Monterey at Tasty Olive. That store has about 50 different olive oil flavorings, plus a bunch of vinegars, and my girls and I had a ball there last November. I am sure some of our local growers have similar flavors of oils and vinegars, so I am going on a search for them very soon. 

Meanwhile, I set the oven to 400 degrees and layed a few sprigs of freshly cut rosemary on top. I put the potatoes in the oven and let them roast for a good hour while I was packing my husband a lunch and making our breakfast. (Sprouted oatmeal with fresh strawberries stirred in!)

(to be continued!)

Lavender Mustard on Fish

Remember the lavender that came in the box two weeks ago? I had put it into a vase and basically forgot about cooking with it. So today I made some lavender mustard with a recipe from the SLO Veg website. I think I will use it as a sauce on the fish we got in today's box. I think it is Pacific Grenedier, a white fish. I am sure this sauce would be fantastic on salmon, also, but that's not one of Lee's favorite fishes...humph!

I simply sauteed the kale with some red onion and olive oil for about five minutes. Then I oiled the bottom of my ramekins and piled the kale into them. I topped that with the fish and brushed it with the sauce. Bake for about 10 minutes on 400 degrees. My dinner was accompanied by steamed yellow squash slathered in butter. I also cooked some brown rice in the rice cooker, adding chicken broth, dried ground shrimp and parsley leaves. It was the best rice I have had in a long while!

White fish on a bed of sauteed kale, sauced and ready to bake at 400 degrees

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This recipe is from the SLO Veg website:

Lavender Mustard 

Honey mustard with lavender

Yield: 1 1/2 Cups 

Level: Easy 

Prep Time: 5 Minutes

Ingredients:
1 cup chopped fresh lavender

*Note: I only used about 1 Tbs lavender! 

1/4 cup honey 
1/4 cup balsamic vinegar 
1/4 cup Dijon mustard 
1/4 cup grain mustard 
Salt and freshly ground black pepper

Directions:
Combine all ingredients in a mixing bowl 

and season with salt and pepper. 

  

after the addition of balsamic vinegar