Parsley and Tomato Salad

6 sprigs of Italian, flat leafed parsley

1 large tomato

2 teaspoons olive oil

Lavender salt, optional

Pepper, optional

Chop parsley leaves, reserving stems for another use. Chop tomato. Toss the tomato and parsley with the olive oil. With just harvested parsley and tomatoes, condiments are optional; salt and pepper may be added to taste.

This makes 3 small servings of salad. It may also be used as a garnish. The volume of green leaves and red tomato is almost equal in this salad.

 

Biscuits

1/2 cup butter

2/3 cup whole milk

2 cups flour

4 teaspoons baking powder

4 teaspoons sugar

1/2 teaspoon cream of tarter

Sift together the dry ingredients: flour, baking powder, sugar and cream of tarter. Cut the butter into the dry ingredients. All at once add the whole milk and stir until crumbly. Stir. Turn on to wax paper. Knead 8 to 10 times. Push out with hands until 1/2 inch thick. Do not over knead or add too much flour. Cut with cookie cutter or carefully trimmed, empty, clean tin can. Place on cookie sheet. Bake at 425 degrees Fahrenheit for 10 to 12 minutes, until done.

Yields: 2 dozen.

Notes: This recipe is from Grandma S. who made excellent biscuits.

Raspberry, Blueberry and Blackberry Cobbler

1 cup flour

1/2 cup sugar

1/2 (1 stick) unsalted butter, slightly softened

1/8 teaspoon ground lavender salt

4 to 5 cups frozen mixed berries

Stir together with a slotted spoon the flour, sugar and lavender salt.  Cut in the butter and then using an electric mixer, cream all ingredients together. Grease a 9.5 inch diameter, deep dish pie pan. Bake 375 degrees Fahrenheit for 35 to 40 minutes. Serve warm.

Serves 8 people.

Notes: This is a fast and easy recipe that I make for family dinners and company.

1/8 teaspoon nutmeg may be substituted for the lavender salt. 

Sun Tea

2 Irish Breakfast Tea teabags

2 quarts Water

Lemon Slices

Place 2 teabags in a clean, glass, 2 quart (64 fluid ounces) Mason jar. Fill jar with cold water. Close with clean lid. Place in sun for 4 to 5 hours. Remove teabags from jar and discard the teabags. Fill glasses with ice. Pour tea over ice. Garnish each glass with one slice of lemon.

Serves 6 people.

Notes: This is a refreshing beverage especially on hot summer days.

Gnocchi with Lavender and Parsley

Approximately 1 pound (500 grams) gnocchi

3 Tablespoons salted butter

2 – 4 cloves of garlic, chopped

1/2 half tomato, chopped

2 Tablespoons diced fresh lavender

3 – 4 sprigs fresh parsley leaves, chopped

4 Tablespoons goat cheese

Place butter in frying pan on medium heat. Add chopped garlic; add gnocchi; add tomato; add lavender; add parsley. Sauté or fry until gnocchi and garlic are golden brown. Place in serving bowls and top with crumbled goat cheese.

Serves 3 people as an entree and serves 6 to 8 people as a side dish.

Notes: With the generous amount of butter, this recipe is both decadent and fast.