Big “Dill” Salads

 

Dill Chicken Salad

With spring here and summer just around the corner, we’re getting ready for outdoor brunches and barbeques. Dill can be whipped into a dressing for chicken salad served in croissants or pitas, or poured over fork-tender, boiled potatoes for a side dish at your next summer event. It’s (just about) the same recipe, too!

INGREDIENTS for chicken salad:
1/2 cup mayonnaise
1/4 cup loosely packed fresh dill, finely chopped
1/4 cup onion, finely chopped
1 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded chicken

INGREDIENTS for potato salad:
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/2 cup loosely packed fresh dill, finely chopped
1/2 cup onion, finely chopped
2 teaspoons garlic powder
Salt and pepper to taste
1 pound fork-tender boiled fingerling potatoes

DIRECTIONS:
Whisk all the dressing ingredients until well blended. Stir in chicken or potatoes. Chill for about an hour to let flavors blend.

i_Dill-Bouquet ORG 5047-Dill-Tetra

 

Edible Lavender

lavender butter syrup and sugarWe often think of lavender only in lotion, oils or candles with its relaxing aroma, even though it’s also edible! You can easily substitute lavender for other herbs, especially rosemary, when flavoring sweet or savory dishes. We added lavender to three common kitchen staples—sugar, butter, and syrup—which you can then add to a multitude of recipes. Use lavender sugar in shortbread cookies for a floral surprise; lavender butter over roasted chicken for a pleasant, earthy flavor; or lavender syrup in lemonade or cocktails for a flowery taste of summer. You’ll be surprised how delicious the lavender from your garden can be!

Lavender Sugar

1 cup granulated sugar
1 tablespoon of dried lavender or 2 tablespoons fresh lavender

Mix the two ingredients together and seal in an airtight container for two days before using to ensure the flavors meld. Recipe can be doubled or tripled, depending on how much sugar you need.

Lavender and Herb Butter

¼ pound of butter (1 stick), softened
1 tablespoon of dried lavender
1 tablespoon of dried parsley
1 tablespoon of dried oregano

Mix all ingredients and chill in the fridge for a few hours. If you prefer, you can use almost any other dried herb, such as basil or chives.

Lavender Syrup

1 cup sugar
1 cup water
1 tablespoon dried lavender or 2 tablespoons fresh lavender

Mix ingredients in a small pot and bring to a boil. Once boiling, stir the mixture until the sugar is completely dissolved. Let cool for a few hours, strain, and pour into an airtight container. Syrup can be stored in the fridge for several weeks.

Any of our lavenders are perfect for these recipes!

1311_Lavender-Provence-Blue       1053p-Lavender-Hidcote-Dwarf

1156p-Lavender-English-Tall       1238-Lavender-French-Purple-Ribbon