Lavande in the Kitchen

Enjoy a collection of recipes that are made with our Lavender Sugar or Lavender Seasoning Rub.


Lavender Grilled Salmon
½ c. butter
1 c. white wine
zest and juice of 1 lemon
lavender seasoning rub to taste
2 lb. filet of salmon

Prepare a foil baking pan with ½” walls large enough to contain salmon without touching the sides of the fish.  Melt butter and wine together.  Stir in lemon zest.  Meanwhile, generously sprinkle seasoning rub on skinless portion of fish to taste, forming a crust.  Pour butter/wine mixture into pan, and then add fish, skin side down.  Squeeze on juice from the lemon.  Grill away from flames 20-30 minutes until fish flakes and is cooked through.

Roasted Lavender Pork with Apples
3 large cloves garlic, minced 
about 2 T. lavender seasoning rub
3 T. olive oil
2 T. Dijon mustard
2 T. fresh lemon juice
1 center cut pork loin roast (5 pounds)
2 Granny Smith apples, cored and thickly sliced

Preheat oven to 400°.  Mix all ingredients except pork roast in a small bowl.  Spread over fat side of pork, reserving 1 T.  Place pork fat side up on a wire rack in a roasting pan.  Place pork in oven.  Reduce heat to 325° and cook uncovered 2 hours.  Toss sliced apples with reserved seasoning mixture and arrange around pork.  Continue cooking 15 more minutes or until internal temperature reads 160-165°.  Remove from oven and let rest 10 minutes before slicing to serve.

Asparagus with Lavender Seasoning
1 lb. asparagus
2 T. olive oil
lavender seasoning rub


Toss 1 lb. asparagus with about 2 T. olive oil.  Sprinkle generously with lavender seasoning rub.  Roast in 400° oven until tender, or cook over grill.

Lavender Lemon Balsamic Dressing
½ c. extra virgin olive oil
2 T. balsamic vinegar
2 T. lemon juice
1 t. lavender honey
1 t. Dijon mustard
1 t. lavender seasoning rub
1 garlic clove, minced

In a small bowl, combine all ingredients except the oil, salt and pepper, whisking to blend.  Add the oil in a slow, steady stream, whisking constantly until smooth and blended. Season with salt and pepper.  Makes about 2/3 c.

Lavender Chicken with Avocado Cream Sauce on a bed of Linguine
Inspired by The Lavender Cookbook, by Sharon Shipley

1 lb. dry linguine pasta
6 T. unsalted butter
1-1/2 lb. boneless, skinless chicken breasts
¼ lb. cremini mushrooms, quartered
1 T. minced shallot
2 t. lavender seasoning rub
1 c. heavy cream
1/3 c. chicken broth
2 T. Cognac or brandy
2 ripe avocados
2 T. fresh lemon juice
1 c. crumbled Gorgonzola or Cambozola cheese
1/3 c. unsalted pistachio nuts, toasted and coarsely chipped (garnish)
2 T. fresh Italian parsley leaves, finely chipped (garnish)

Bring 3 quarts water to a oil in a large pot.  Add the pasta and cook for 10 minutes, or until just tender to the bite.  Drain well, return the pasta to the pot, and set over low heat.  Add 4 T. of the butter and stir until the butter melts and coats the strands (this prevents the pasta from sticking).

While the pasta water boils, cut each chicken breast into 6 or 7 strips.  Sprinkle with seasoning rub.

Melt the remaining 2 T. butter in a large skillet over high heat until hot but not browned.  Add the chicken.  Cook, stirring often, for 3-4 minutes, or until the chicken is just cooked through.  Remove the chicken with a slotted spoon and set aside.

Add the mushrooms and shallot to the skillet.  Stir for 3 minutes.  In a small bowl, mix the cream, broth, and Cognac or brandy.  Stir into the skillet.  Cook for 5 minutes, or until thickened. Season lightly with salt and pepper.  Reduce the heat to medium-low, stir in the chicken, and heat through.

Halve, pit and peel the avocados.  Dice 1 avocado and stir into the skillet.

Slice the other avocado into ½” wedges and place in a medium bowl.  Add the lemon juice and toss to coat.

Transfer the pasta to a serving platter and top with the chicken mixture.  Sprinkle with the cheese.  Garnish with the pistachios, parsley and avocado wedges.

Grilled Lavender Avocados
Inspired by The Lavender Cookbook, by Sharon Shipley

2 T. unsalted butter, at room temperature
1 T. fresh lime juice
1 T. fresh lemon juice
1 T. tequila
¼ t. lavender seasoning rub
3 avocados

Place the butter in a small bowl.  Beat with a wooden spoon until thick and creamy.  Add the lime juice, lemon juice, tequila, and lavender seasoning.  Beat until all the liquid is incorporated.  Refrigerate until firm.

Preheat a grill to medium high.

Halve the avocados, leaving the skin on but removing the pits.  Place on the grill rack, flesh side down, and leave for 4 minutes to make grill marks on the avocados.  Turn the avocados over and place 1 scant T. of the butter mixture in the hollow of each half.

Grill for an additional 10 minutes, or until the butter melts and the avocado is soft.  The cooking time depends on the ripeness of the avocado.  The avocado should just bubble around the skin but not be overcooked.

(Because we like to save the best for last)

Lavender Sugar Cookies

The easiest way to get this effect is to use refrigerated sugar cookie dough.  Cut and place on cookie sheet, then dust with lavender sugar before baking.  If you prefer the homemade route, use the recipe below.  Give it an extra zing with 1 t. lemon zest in the dough and lavender simple syrup enhanced with ¾ c. lemon juice, 1 T. honey and 1 T. lemon zest added as a glaze just before baking.

¾ c. plus 1 T. lavender sugar
1 c. unsalted butter, room temperature
1 large egg
½ t. vanilla extract
1-1/4 c. all purpose flour
1-1/2 t. baking powder
¼ t. salt
about ½ c. lavender sugar

Beat ¾ c. + 1 T. lavender sugar and butter with an electric mixer until smooth.  Beat in the egg, lemon zest, and vanilla.  Sift together the flour, baking powder and salt.  Add to the butter mixture and beat until blended.  Cover the bowl with plastic wrap and refrigerate for 3 hours or overnight, until the dough is well-chilled.  On a lightly floured surface, roll the dough into 2 long logs 1” thick.  Wrap in plastic and refrigerate for at least 12 hours to firm up the dough for slicing.  Preheat the oven to 325°.  Line 2 baking sheets with parchment paper.  Slice the logs into ½” coins and place on the prepared baking sheets.  Dust with lavender sugar.  Bake for 8-12 minutes, or until golden brown.  Transfer the cookies to a wire rack and cool completely.

Chocolate Lavender Brownies
Inspired by The Lavender Cookbook, by Sharon Shipley

1 c. lavender sugar
2 c. regular sugar
1-3/4 c. all purpose flour
¾ c. plus 2 T. unsweetened Dutch-process cocoa powder
½ t. salt
¼ t. instant espresso powder or instant coffee powder
¾ lb. (3 sticks) unsalted butter
4 large eggs
2 t. vanilla extract
1 c. chopped walnuts or pecans (optional)

Preheat the oven to 325°.  Butter a 13 x 9” baking dish.  Mix sugars, flour, cocoa, salt, and espresso or coffee powder.  Place the butter in a medium microwave-safe bowl and microwave on high power for 1 minute at a time until melted.  Let cool for a few minutes.  Whisk in the eggs and vanilla.

Make a well in the center of the dry ingredients and pour in the butter mixture.  Using a wooden spoon, mix until just combined.  Stir in the nuts (if using).  Pour into the prepared pan and smooth the top.  Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out mostly clean.  Makes 24  brownies.