I have been obsessed with making soups lately. I guess that is just an inherent to-do that comes with the changing of the seasons. I want to get in my cozy sweater and slippers and slurp something warm. This soup does just that. Its got just a tiny mild amount of spice to warm you up. The warm flavors, the creaminess from the potatoes, and just a hint of protein and richness from the chicken. It was so simple to make, and so simple to devour. I hope you enjoy!

Ingredients: 
1 tablespoon olive oil 
1 leek, diced
1 onion, diced
salt and pepper
3 garlic cloves, minced
1 1/2 tsp curry
1 tsp turmeric
1/4 tsp lavender
4 cans stock 
2 carrots, diced
3 pound bag red potatoes
1 chicken breast, grilled or baked, then cut into 1/4 inch cubes

Directions: 
Warm your oil in a large dutch oven pot, leek, onion, salt and pepper and saute until softened. Add your garlic and cook for 30-60 more seconds. Then add your curry, turmeric, lavender, and stir until fragrant. Add in your stock, then your carrots and potatoes. Bring to a boil then reduce to medium heat and simmer until your potatoes are fork tender. Use an imersion blender until you have reached your desired smoothness. Add your chicken to the soup and stir until warmed through. Serve with bread or pita chips for dipping. 

This soup has a warm creamy vibe with just a slight hint of spices. It is the perfect way to cozy up this fall. 

This soup is lovely vegan option verses your traditional bacon laced leek and potato soup. You make up for the lack of bacon with the lovely spices, especially the warm taste of turmeric. It's filling due to the potatoes, but the richness in this soup is surprisingly virtually fat free. This is a delicious healthy fall soup that will warm your belly whenever there is a chill in the air. 

Ingredients: 
1 tablespoon butter
2 celery stalks, chopped
1 leek, diced
1.5 tsp lavender herbs de provence (found here) 
1 tsp tumeric
1 large onion diced
2 garlic cloves, minced
2 carrots, chopped
4 red potatoes, cut into 1 inch squares
1 sweet potato, cut into 1 inch squares
2 cans broth
1/3 cup water
Salt and pepper

Directions: 
Saute your onions, garlic, leeks, and celery (with salt and pepper) in your butter until softened (about 4-5 minutes). Then add your turmeric and herbs de provence and stir until mixed. Throw in the rest of your ingredients (carrots, potatoes, broth, water, etc) and season additionally with salt and pepper as needed. When the potatoes are fork tender, use your emersion blender until you reach the desired smooth consistency that you prefer. Serve with bread for dipping. 

Enjoy!

This salad has got it all. Wonderful smokey protein, crunchy greens, crispy salty cheese rounds, and soft mustardy potatoes. They all come together for a delicious and beautiful dish. If this salad doesn't say "get in my belly" to you, then I don't know how to help you. 

Ingredients: 

20 large shrimp

1 head romain lettuce, chopped

6 large red potatoes 

1 egg

1 1/2 cups breadcrumbs 

1 tsp lavender herbs de provence 

6 ounces goat cheese (in log form)

1 tablespoon dijon mustard

1 tablespoon vinegar

 lavender salt 

1/4 tsp pepper 

1/4 cup olive oil

Spray Olive Oil

Directions: 

Turn on your broiler. 
Boil some water in a sauce pan. 
Chop your potatoes into half length wise and then width wise so they form bite sized chunks. 
Add your potatoes to the boiling water and simmer until fork tender (about 15 minutes). 
In a bowl mix together an egg an 1/4 tsp pepper. 
In a separate bowl mix together your bread crumbs and 1/2 tsp lavender herbs de provence. 
Slice your goat cheese into 6 disks. 
Dip your disks into the egg then breadcrumbs, then place on a greased baking sheet. 
Spray the tops of your disks with olive oil cooking spray to help them crisp up, broil for 5 minutes. 
In a mason jar shake together olive oil, mustard, vinegar, 1/4 tsp lavender salt, and 1/4 tsp pepper.
When your potatoes are done and still hot, cover them in 1/2 of the dressing mixture. 
Let the potatoes cool in the fridge while you grill your shrimp. 
Pat your shrimp dry and then coat with lavender salt, herbs de provence, and pepper. Spray with oil. 
Grill on each side until pink and cooked through, with a nice char on them. 
Add the rest of the dressing to your lettuce and mix the lettuce and potatoes together. 
Serve the goat cheese rounds and shrimp on top of the bed of lettuce. 

This is a great end of summer salad. The shrimp and lettuce are nice and crunchy and the addition of the potatoes makes it very hearty. The dressing is so easy and just a tangy perfection. 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!