If you are a lemon lover, you will love this lemony dish. Sounds obvious, right? I also love shrimp when its paired with white wine and lemon. They go together like peanut butter and jelly. When served over quinoa, you have yourself a zesty meal full of protein and low in fat. Gotta love that, right? 

Ingredients: 

For the Quinoa: 
1 cup dry quinoa
2 tablespoons butter
1/2 teaspoon sea salt
1/2 lemon, juiced & zested
1/2 cup white wine
1 cup water
Pepper to taste

For the Shrimp and Sauce:
16 ounces shrimp
1 cup white wine
1 tsp dried parsley
1/2 tsp dried lavender
1 garlic clove, minced
1/2 onion, diced
1/4 cup sundried tomatoes, chopped
3 tablespoons butter

In a large saucepan add your butter to medium heat. Add your quinoa and stir for a minute. Add your salt, lemon juice, wine, pepper, and water. Bring to boil and then cover and reduce heat to a simmer for about 15 minutes then set aside. 

Melt your butter over medium heat in a skillet. Add your onion, parsley, lavender, and tomatoes, season with salt and pepper. Cook until soft and translucent. Add your garlic and cook for an additional minute. Now turn your heat up to medium high and add your wine. Bring to a simmer and let reduce slightly. Add your shrimp and let everything simmer together until shrimp is pink and cooked through. Salt and pepper to taste. 

Now fluff your quinoa and add your lemon zest to it. Serve your shrimp and the sauce over the quinoa immediately. 

Enjoy!

Forgive me, for I have sinned. What food blogger forgets to take a picture of her dinner before she eats it? This one. I'm so sorry. But it was just too dang good. I was so excited to eat it I didn't have the restraint to wait to chow down before I stuffed my face. Luckily for you I took a photo of my dirty dutch oven pot right when I grabbed this out of the oven, so you at least get an idea of the deliciousness. But a beautiful plate that will inspire you to make this recipe? You'll just have to use your imagination on that one, because my plate is already in the kitchen sink. #sorrynotsorry It was oh so good. 

Ingredients: (serves 3-4)

2 pound chuck roast
2 tablespoons olive oil
1 onion cut into quarters
4 potatoes, sliced into quarters
1 cup prechopped frozen carrots
1 tablespoon beef bullion paste
1 cup water
1 cup red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
lavender salt and pepper 

Set your oven to 275. Pat your roast dry with a paper towel on all sides. Salt and pepper it down real well. Heat your oil in your dutch oven on medium high heat. Place your roast in the pot and sear it on all sides until its nice and crusty brown all over. You may have to hold it in place to get the thinner sides golden. Remove the roast to a plate and set aside. Then add your wine and deglaze your dutch oven. Mix your bullion paste with hot water and add that to your wine. Add your roast back into the pot and place your potatoes, carrots, and onions all around it. Sprinkle your herbs atop your roast and into the liquid. Cover your pot and place it in the oven for about 3 hours until the meat is soft enough it falls apart when you jab at it with a fork. 

There is just something that makes me so happy about having roast and potatoes for dinner. Happy eating!

When scrolling through Pinterest, I am a sucker for a beautiful food photo. This one  from Pinch of Yum of course caught my eye because anything you can do to jazz up everyday ordinary chicken, I'm game for. I made a few small tweaks to the inspiration recipe, but the result was delicious. Its savory, and the sauce was drinkable. 

Ingredients: 
2 large chicken breasts, cut in half width wise (to make 4 thin slices) 
4 slices bacon
1/2 cup whole wheat flour
2 tablespoons Lavender Apple herbs de provence 
1/2 an onion, diced
1 tablespoon olive oil
1/2 cup white wine 
1 cup chicken stock
few springs of fresh parsley 
salt and pepper

Preheat oven to 350. Heat your la cruse pot over medium heat. Cut your bacon into tiny pieces and crisp it up. While that cooks, mix your flour and herbs de provence together. 

Pat your chicken dry and coat both sides with salt and pepper. Dredge your chicken in the flour mixture. Remove the bacon from the pan with a slotted spoon and set it aside. Turn up your heat to medium high. Cook your chicken in the bacon drippings until its golden on each side. Don't worry about it being all the way cooked through at this point. Remove the chicken and set aside. Saute your onions in your olive oil until golden and caramelized. Add the wine and make sure you scrape off all the delicious browned bits from the bottom of the pan. Add your stock and let everything reduce and thicken for about 5 minutes. Add your chicken and bacon back into your pan, then cook for 10 minutes in the oven. Spoon and pour the sauce over the top of the chicken at the 10 minute mark. Then cook for another 10 minutes and again, spoon the sauce drippings over the top of the chicken. Check for doneness in your chicken and remove it from the oven as soon as its cooked through. Sprinkle with fresh parsley when done and serve immediately with sauce over the top.