Spaghetti with Red Onion and Swiss Chard

 

4 to 6 ounces whole grain spaghetti, dry

½ red onion

5 leaves of Swiss chard, rinsed and patted dry

2 Tablespoons olive oil

2 Tablespoons butter

2 ounces Pecorino Romano cheese

Lavender salt and lavender pepper

Cook pasta according to directions. Dice onion and sauté in olive oil in a large skillet. Dice the stems of the Swiss chard first and add to the onion and olive oil. Fold the remaining chard leaves and slice into small ribbons, approximately 1 ½ inches by ½ inches. Add to skillet. Grind a small amount, 1/8 of a teaspoon or less, of lavender salt onto the cooking vegetables. Add al dente spaghetti. Add butter as needed. Stir and continue to cook until vegetables are soft and pasta and vegetables are thoroughly mixed. Serve with a grinding of lavender pepper and small shavings of Pecorino Romano cheese.

This recipe makes 2 servings as a main dish and 4 servings as a side dish.

A friend, Wanda, gave me my first lavender salt and pepper and she purchased them in Palisade, CO.    

https://www.nielsenvillage.com/

 

Oatmeal Cookies

 

¾ cup unsalted butter (1 ½ sticks)

1 cup firmly packed brown sugar

A scant ½ cup of granulated sugar

1 teaspoon vanilla

1 egg

¼ cup water

2 cups flour

½ teaspoon baking soda

½ teaspoon cinnamon

3 cups oats, uncooked

Cream butter and sugars. Add vanilla and cream again. Add egg and mix. Add water and mix. Add 1 cup of flour, and the baking soda and cinnamon and mix, thoroughly. Add the second cup of flour. Add the oats, one cup at a time. It might be best to switch from the hand mixer to a wooden spoon for mixing the second and third cups of oats.

Grease a baking sheet. Drop dough by spoonfuls on the baking sheet. Bake at 350 degrees Fahrenheit for 12 minutes. The subsequent batches may need less time, like 11 or 10 minutes. Rotate the baking sheets from the lower shelf to the upper shelf so the cookies are not too crisp or burned on the bottom.

This recipe makes 3 dozen cookies.

Peach Cobbler

 

5 fresh peaches

1 cup flour

½ cup sugar

½ cup unsalted butter (1 stick)

1/16 teaspoon lavender salt

To make the topping, place dry ingredients in a bowl and mix with a slotted spoon. Add the butter to the dry ingredients and cream with a mixer or cut in with a fork. Peel peaches, slice and place in greased deep dish pie pan. Distribute the topping evenly over the peaches. Bake at 375 degrees Fahrenheit for 35 minutes.

Serves 6-8 people.

Lavender was grown in Palisade, Colorado: https://www.nielsenvillage.com/

Pumpkin Scone

It has snowed and it is time for Pumpkin Scone.

The dry ingredients may be mixed in advance.

2 cups flour

3 tablespoons sugar

1/4 cup brown sugar

1 tablespoon baking powder

1 cup old fashioned oats

1 teaspoon cinnamon

1 teaspoon cloves

1/2 teaspoon ginger

Combine all dry ingredients in a large bowl and mix with a slotted spoon. This mixture may be stored for a day or two. However, it is easiest to add the oats, last. That is after the butter, milk, pumpkin and eggs have been mixed with the flour, sugar and spices.

Add the wet ingredients.

1/4 cup sweet (unsalted) butter

1 cup cream or half and half or milk

1 15 ounce can of pumpkin

2 eggs, beaten

Use a fork to blend the butter into the dry ingredients. Then add the cream or milk, stir. Then add the pumpkin and stir. One at a time, crack 2 eggs and mix with a fork in a separate bowl and then add to the mixture.

Grease and flour a deep dish, 10 inch pie pan or a similar sized casserole. Pour the mixture into the pan. Bake at 375 degrees Fahrenheit for 50 minutes. Test by inserting a fork or table knife into the scone. If the knife emerges clean, the scone is completely baked or done.

Icing

2 tablespoons sweet (unsalted butter)

1/2 teaspoon vanilla

1/4 cup powdered sugar

Melt butter. Add vanilla. Sift powdered sugar into butter and vanilla. Pour or smooth onto warm scone.

Serves 6-8

Gnocchi and beet greens

1 pound of gnocchi

2 tablespoons olive oil

2 cloves garlic

2 cups coarsely chopped beet greens including part of the stems

1/8 teaspoon lavender salt

1/2 to 3/4 cup grated Gruyere cheese