Harvest Season is well under way and we are so busy on the Lavender Farm that we haven't been able to be very creative in the kitchen recently. I found some AMAZING food bloggers that had some inspiring and delicious lavender recipes on their sites. I thought I would share some inspiration with you. Go check them out! 

Look at these amazing caramelized peach and lavender scones that How Sweet It Is created! 

And what about lemon-lavender blackberry & ricotta grilled cheese sandwhiches that Keepin It Kind came up with? They sound so sweet and savory, and not to mention delicious!

Here's another savory idea for you. How about these goat cheese cigars with lavender, honey, and thyme from Mediterranealicious? 

And I must make these lavender coconut macarons from Broma Bakery!

Well I don't know about you, but I'm pretty sure I'm craving some of these delicious purple buds right now. Happy cooking! 

Pulled Pork Sliders make such a fun dinner menu. Everybody loves a little mini something. So a miniature sandwich full of delicious savory and sweet pulled pork will have everybody's stomachs feeling happy. 

For this recipe I suggest using Peggy's amazing ranch rolls for the sliders. But if you are looking to go a little bit easier, you can also purchase dinner rolls from the bakery as well. I won't tell. But for anyone feeling ambitious, these rolls would make these sliders heavenly! FOUND HERE

Ingredients: 

5 pounds pork shoulder
2 large sweet onions, diced
1 tsp lavender lemon pepper (found here)
1 clove garlic, minced
2 tsp dried oregano
1 tsp red pepper flakes
1 tsp salt
1 can chicken broth
1/2 cup barbecue sauce

Directions, 
Heat your crock pot and add your onions until soft. Pat your pork dry with a paper towel. Sprinkle all sides with lemon pepper, oregano, red pepper, and salt. Add to your crock pot. Cover with garlic and chicken broth. Heat only low for 8 hours or until pork is fall apart tender. Then cover with your favorite barbecue sauce and place meat onto rolls. 

Enjoy!

Shrimp Po'Boy (or Shrimp Poor Boys as I grew up calling them) are a wonderful diversion from your normal bunned sandwich. These shrimp are breaded in a flakey and flavorful batter, pan fried, and surrounded by crisp fresh veggies. You will be so happy to have this sandwich in your mouth. I promise. 

Ingredients: 

3 gourmet buns

12 shrimp, thawed and deveined 

1 cucumber, sliced

6 ounces cherry tomatoes, quartered

1/2 cup buttermilk

1/2 cup panko bread crumbs

1 cup vegetable oil

1/2 cup flour

2 1/2 tsp lavender salt

1/2 tsp pepper

1 tsp cayenne pepper

1 teaspoon garlic powder

1/2 tsp thyme

1/2 tsp oregano

1/2 cup mayonnaise

2 tablespoons dijon mustard

1 tablespoon relish

2 dashes hot sauce

Mix your salt, peppers, garlic, thyme, & oregano together in a small bowl. Heat 1 cup vegetable oil in a frying pan on medium high heat. Dip your shrimp in the buttermilk, then the flour, then your spice mixture. Then fry your shrimp until each side is golden, about 2 minutes per side. Mix together your mayo, mustard, relish, and hot sauce. Spread your mayo on each side of your buns, place your shrimp, cucumbers, and tomatoes in your buns. Serve immediately. 

This is a great, easy, fun and fresh idea for your next meal. Enjoy!