Curating High-Energy Spaces

Bringing the garden inside: Fresh lavender in a rustic terracotta vase creates a vibrant, high-energy corner in my kitchen studio.

Curating High-Energy Spaces 

As a space curator, I look at every surface as an opportunity to invite vitality, abundance, and harmony into the home. This is the perfect time to shift our interior energy to match the vibrant, thriving world outside. Here are the simple, intentional shifts I make in my own space to keep good energy flowing through the season:

• Curating Living Tablescapes: Instead of traditional floral centerpieces, I style dining tables with potted herbs like basil, rosemary, and mint. Bringing these living, edible plants indoors instantly grounds the room, clears stagnant air, and fills the space with a fresh, invigorating scent.
• Balancing the Light: Summer days are intense, so evening energy should be soft and grounding. I bypass harsh overhead fixtures and place low, warm candlelight or small, cordless lamps directly on tables to cultivate an intimate, sophisticated lounge atmosphere that promotes relaxation.
• Layering Organic Textures: I pack away heavy fabrics and introduce crisp linens in earthy terracotta, soft olive, and lemon tones. These colors mirror the ripening garden outside, creating a seamless visual flow between nature and your sanctuary.

Get creative in your home!

 

Ellie Lavender
Space Curator & Avant Garde Chef
Lavender Design + Cuisine

Let's connect: Instagram | Facebook

Copyright © 2026 Lavender Design + Cuisine, All rights reserved.

Garden Cherry Tomato & Herbs de Provence Gâteau Salé

 

Straight from the garden to the baking pan. Fresh herbs and ripe tomatoes make this savory gâteau absolutely spectacular.

While we usually think of a gâteau as a sweet dessert, this savory style—known in France as a gâteau salé or cake salé—has a wonderful culinary history. It rose to fame in French home kitchens as a relaxed, rustic alternative to formal dining. Instead of capping off a meal, it is traditionally sliced into small cubes or wedges and served during l'apéro (the pre-dinner drinks and social hour) as the perfect savory aperitif to enjoy with guests. Pour yourself a glass of crisp white wine or rosé, and dive into a slice of summer!

So let's start with the recipe!

Prep Time & Yield

• Prep time: 15 minutes
• Bake time: 45–50 minutes
• Yield: One 9x5 inch loaf (about 8–10 slices)

---

Ingredients

The Pure Plant & Olive Oil Liquid Base:

• ½ cup premium extra-virgin olive oil
• 1 cup unsweetened oat milk

The Dry Ingredients:

• 2 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt

The Fresh Garden Star Elements:

• 2 cups fresh garden cherry tomatoes (divided)
• 2 tablespoons fresh herbs de Provence, finely chopped

---

Step-by-Step Instructions

1. Prep the Oven and Pan

Preheat your oven to 350°F. Lightly grease your 9x5 inch loaf pan with olive oil, then line it with parchment paper, leaving a little overhang on the sides for easy lifting later.

2. Prepare the Tomatoes

Wash and thoroughly dry your cherry tomatoes. Set aside ¾ cup of the prettiest ones to press onto the top. Take the remaining 1 ¼ cups of tomatoes and toss them in a tiny pinch of flour (this keeps them from sinking straight to the bottom of your loaf).

3. Whisk the Dry Ingredients

In a large bowl, whisk together the 2 ¼ cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Stir in your finely chopped fresh herbs de Provence until distributed evenly.

4. Mix the Wet Ingredients

In a separate bowl, simply whisk together your ½ cup of olive oil and 1 cup of oat milk until combined.

5. Mix the Batter

Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together. Stop mixing the very second the flour streaks disappear. Gently fold in the flour-dusted cherry tomatoes.

6. Assemble the Loaf

Spoon the thick batter into your prepared 9x5 inch loaf pan and smooth out the top. Take your reserved ¾ cup of whole cherry tomatoes and press them elegantly into the surface of the batter, burying them about halfway so they look beautiful when baked.

7. Bake to Golden Perfection

Bake at 350°F for 45 to 50 minutes. The gâteau salé is done when the top is a deep golden brown, the tomatoes on top are blistered, and a toothpick inserted into the center comes out clean.

8. Cool and Slice

Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment paper handles. Let it cool on a wire rack for about 15 minutes before slicing so the juicy tomatoes settle.

Bon Appétit! 

Ellie Lavender
Space Curator & Avant Garde Chef
Lavender Design + Cuisine

Let's connect: Instagram | Facebook

Copyright © 2026 Lavender Design + Cuisine, All rights reserved.

Plant-Based Recipe: Savory Shiitake Mushroom Bisque

 

Savory Shiitake Mushroom Bisque 

Roasted Shiitake Mushrooms

Garden Thyme

This Savory Shiitake Mushroom Bisque combines roasted shiitake mushrooms, shallot and thyme, creating a deeply savory, earthy umami flavor blended into a velvety texture with oat creamer. It is thickened with a traditional roux, enhancing the richness, and finished with dry sherry for a luxurious, aromatic depth.  

Savory Shiitake Mushroom Bisque

Prep time: 15 mins
Cook time: 30 mins
Servings: 4-6 

Ingredients:

1 lb fresh shiitake mushrooms (stems removed, caps sliced)
2 shallots, minced
3 cloves garlic, minced
4 tbsp unsalted butter
2 tbsp olive oil
3 tbsp all-purpose flour
4 cups mushroom stock
1/2 cup dry sherry or white wine
1 cup extra-creamy oat milk or oat creamer
1 tbsp fresh thyme leaves
Salt and white pepper to taste
Fresh herbs for garnish 

Instructions:

Roast Mushrooms: Toss shiitake caps with olive oil and thyme. Roast for 15-20 minutes at 400 F until browned. This deepens the flavor.

Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add shallots, cooking until soft (about 5-7 minutes). Add garlic and cook for 1 minute until fragrant.

Make Roux & Cook: Add sliced/roasted mushrooms to the pot. Sprinkle with flour and stir constantly for 2 minutes to cook out the raw flour taste.

Simmer: Pour in the sherry to deglaze the pot, scraping up any browned bits. Add the stock, bring to a boil, then reduce heat and simmer for 15-20 minutes.

Blend: Using an immersion blender (or transferring to a blender in batches), puree the soup until completely smooth and velvety.

Finish: Stir in the oat creamer and simmer gently for 5 minutes (do not boil). Season with salt and white pepper.

Serve: Serve hot, garnished with fresh chives, parsley, or a few reserved roasted mushrooms. 

Perfect on its own, but amazing with crusty bread/ baguette and a glass of Chenin Blanc!

Bon Appétit!!

Ellie Lavender
Space Curator & Avant Garde Chef
Lavender Design + Cuisine

Let's connect: Instagram | Facebook

Copyright © 2026 Lavender Design + Cuisine, All rights reserved.