Dear fall, thank you for arriving so that I no longer have to feel guilty about craving beef stew. Beef stew is the ultimate cool weather comfort meal. Its hearty, flavorful, and filling. This recipe checks all of the boxes. Cooked low and slow, the meat is fall apart tender. The broth is fill a flask and sneak it into work good. You won't want to share the leftovers. Good luck with that. 

Ingredients: 

2 1/2 pounds beef chuck, cut into cubes

2 tablespoons butter

2 onions, chopped

4 garlic cloves, minced

1 tablespoon tomato paste

4 cans chicken broth

5 springs parsley

5 springs thyme

2 bay leaves

1 1/2 pound red potatoes, quartered

4 carrots, chopped

2 celery stalks, chopped

2 tablespoons red wine vinegar 

lavender salt and pepper to taste

Directions: In a large dutch oven, warm your oil and brown your seasoned meat. Set aside. In the same pot, melt your butter, soften your onion, add your garlic at the end and cook until fragrant, add your tomatoe paste and stir. Add your remaining herbs, broth, potatoes, carrots, celery, and meat to the pot. Bake in over for 2 hours at 325 degrees. Remove from oven, add your vinegar, season with salt and pepper. 

Sit by the fire, dip some crusty bread in this, and have yourself a wonderful afternoon. 

Rounding out this weeks recipe theme of easy week night meals for two, is this super simple slow cooker meal. When I am out of creativity at the end of a long day, or more importantly out of ingredients, The Lavender Apple's Herbs De Provence is a life saver. This little $5 bottle will last you several months and will save your dinner more times than you would like to admit. This herb blend has such amazing flavors, and will turn bland boring chicken into delicious morsels that will have you licking your lips for more. Whenever I'm throwing together a last minute meal, I usually am not hopeful for great results, but this herb saves me so often and has me thinking "Wow! This is amazing!" 

Tonight's easy meal for two idea is a quick crock pot meal for herbed chicken and potatoes. Any time you have a free second during the day, throw in some frozen chicken breasts, pop in a few red potatoes. Coat the entire thing with olive oil, salt, pepper, and then add the Herbs de Provence. Cook on low for 8 hours or high for 3-4 hours. Adjust seasoning as needed. There you have it, a delicious and filling meal that took you less than 5 minutes to put together. Hope these easy meal ideas are helpful to all you busy momma's out there! 

I don't know about you, but I've never been a fan of traditional potato salad. The thick fattening mayo laden dressings, left to just sit out in the hot sun at picnics; no thank you. That is why I absolutely LOVE this version of potato salad. Its amazingly flavorful and addicting, but its low in fat and mayo free. Its loaded with delicious herbs too. Yes please. 

Ingredients: 

3 pounds small red potatoes

2 small garlic cloves, minced

2 tablespoons white wine

2 tablespoons chicken stock

2 tablespoons fresh lemon juice

1/2 tsp dijon mustard

1/4 tsp culinary lavender

1/2 cup olive oil

1 shallot, finely diced

2 tablespoons fresh tarragon, chopped

1 tablespoon fresh parsley, chopped

Boil your potatoes in salted water for about 10 minutes until just tender. Remove from the heat and drain the potatoes and let them sit in the hot pot for another 10 minutes. When cooled, cut the potatoes into quarters or halves depending on their size, you want them to be just about bite size. Mix together the remaining ingredients and cover your potatoes with the dressing. Place the potatoes in the fridge for a couple of hours to let the flavors deepen, better yet even overnight if you have time. 

I always try to remember to double this recipe when I make it, because its a given I will want to have some prior to serving my family, and I will always want left overs of this too. Hope you enjoy it just as much as we do!

Bon Appetite! 

Have you ever had a shrimp boil for dinner? It's such a fun and unique meal idea that you family is sure to love. All of the yummy cajun flavors, the hearty potatoes and corn, there is just nothing not to get excited about. So throw some newspaper across your table and come join us for a cajun shrimp boil!

• Ingredients: 
• 2 lemons, cut in half
• 2 tablespoons ground bay leaves
• 2 tablespoons celery salt
• 1 tablespoon dry mustard
• 2 teaspoons ground black pepper
• 2 teaspoons ground ginger
• 2 teaspoons sweet paprika
• 1 teaspoon ground white pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon lavender
• 6 sprigs fresh thyme
• 8 cloves garlic, smashed
• 1 large onion, quartered
• 1 pound small red potatoes 
• 4 ears of corn cut in half
• 1 1/2 pound large gulf shrimp with shells
• 2 tablespoons butter

Directions: Fill a large pot with water. Add your lemons, spices, garlic, and onion. Cover and bring to a boil, then reduce to simmer for 3 minutes. Add the potatoes to the pot and cook until just tender (about 10 minutes) Add the corn and cook for 5 more minutes. Peel and deveine your shrimp, add to pot for about 2-3 minutes. Remove your shrimp and vegetables from the pot, but keep 1 cup of the broth in the pan. Add your butter to that broth until the butter melts. Serve the broth over the shrimp and veggies. You can serve with lemon wedges and hot sauce as well. 

There is something so wonderful about your entire family gathering around a big ol' shared plate for dinner. This dish is flavorful, filling, and oh so satisfying. Give it a try and put a taste of the south in your mouth. Bon Appetite!