Monday, May 25, 2020

Meyer Lemon Lavender Sea Salt Recipe!


Meyer Lemon Lavender Gourmet Sea Salt 
in a bowl for kitchen counter


Meyer Lemon Lavender Gourmet Sea Salt 
in a 4 oz. Fancy Jar as a gift

Meyer Lemon Lavender Gourmet Sea Salt 
in a 4 oz. Fancy Jar as a gift

Meyer Lemon Lavender 
Gourmet Sea Salt Label 

Meyer Lemon Lavender Gourmet Sea Salt 
Storage Options
Pic. 6

Meyer Lemon Lavender Gourmet Sea Salt 
in a 4 oz. Mason Jar as a gift
Pic. 5

Meyer Lemon Lavender Gourmet Sea Salt 
in a 4 oz. Mason Jar as a gift
Pic. 4

Gorgeous Lavandula Angustifolia
 (aka English Lavender), 
my inspiration for this gourmet sea salt recipe 

Meyer Lemon, Crushed Lavender & Sea Salt 
Ready for use & storage
Pic. 3

Meyer Lemon, Lavender Flower Buds & Sea Salt 
tossed mixture
Pic. 2

Prepared Ingredients in a bowl
Pic. 1

 Meyer Lemon Rinds

Ingredients

Gorgeous Bouquet of Lavandula Angustifolia
from Cristina's Garden

Lavandula Angustifolia Plant
in Cristina's Garden

Beautiful Flowers  Bouquet designed by 
Cristina for my Client's Wedding Anniversary 

Greetings Meyer Lemon & Lavender Lovers!

Meyer Lemon and Lavender are in season and together they'll make a heavenly gourmet sea salt that not only will enhance flavors in sweet and savory culinary creations, it also makes a delicious, beautiful and unique homemade culinary gift (see pics above).  

The next time you are looking to expand your culinary horizons, try adding this heavenly sea salt to one of your favorite dishes for a surprisingly different and delicious flavor.

In addition, a beautiful jar or a bowl (pics. 6) of this aromatic, tart, earthy, flavorful sea salt on the kitchen counter not only inspires cooking, it also makes the kitchen more inviting. Plus, making infused sea salt is an easy process that makes great use of lavender and Meyer lemons.

So, let’s get started with the recipe!

Ingredients 
(makes three 4 oz. jars):
2 Cups high quality sea salt
2 Tbsp. Meyer lemons' rinds 
3 Tbsp. Organic fresh culinary lavender flower buds

Instructions:
1. In a bowl combine sea salt, Meyer lemon rinds and lavender flower buds, pic. 1 and toss them with two spatulas, pic. 2
2. Next, gently crush some of the lavender flowers buds in the mixture to release their aromatic essential oil, pic. 3. Alternatively, you can chop or crush them using a mortar and pestle. However, I love to crush them with my hands, because their heavenly aroma stays with me for a while and I love that.
3. Transfer the mixture into a jar or a bowl, pic. 6 and start enjoying it in your sweet and savory culinary creations. You can also sprinkle it on vanilla gelato, which makes it totally decadent! 
4. It will keep for up to 3 months in an airtight glass container (pics. 4 & 5) on the kitchen counter, but not directly under the sun or close to heat (stove). 

This heavenly Meyer Lemon Lavender gourmet sea salt recipe was inspired by the gorgeous Lavandula Angustifolia flower buds (AKA English lavender), a beautiful gift from my wonderful friend, Cristina, the owner of Local Life Flowers in Bonny Doon and grower of gorgeous flowers, including the English lavender that I used in this gourmet sea salt. 

For several years, Cristina has been my source for the beautiful flower bouquets (fresh, locally grown seasonal flowers, one-of-a-kind arrangements, hand-crafted floral art and decor) at my culinary & wine pairing classes, catering events and my personal chef clients special occasions such as b-days, wedding anniversaries, holiday events and much more! The love and care she places on growing these gorgeous flowers and her exquisite flower arrangements are simply unmatched! 

Get inspired! Have fun making and enjoying this heavenly sea salt in your culinary creations!

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!


Copyright © 2020 Lavender Design + Cuisine, All rights reserved.

Sunday, May 24, 2020

Naan & Fattoush Salad Vegan Recipes with a Provençal Twist!


Herbed Garlic Naan & Savory Fattoush Salad

Herbed Garlic Naan & Savory Fattoush Salad
with a glass of Delicious Beaujolais Wine

Naan sprinkled with caramelized minced 
Garlic & fried Herbes de Provence  

Naan Platter
Pic. 8

Savory Fattoush Salad

 Savory Fattoush Salad Platter

Meyer Lemon Vinaigrette Dressing 
in a Mason Jar
Pic. 16

Whisked Meyer Lemon Vinaigrette Dressing  

Meyer Lemon Vinaigrette Dressing 
Ingredients in a bowl

Caramelized minced 
Garlic & fried Herbes de Provence 
Pic. 1 

Cooked naans on a tray lined with 
paper towel to remove excess oil
Pic. 7

Cooking Naan in a Skillet Pan
Pic. 6

Divide Naan dough into 8 equal balls
Pic. 5

Naan dough formed in a ball
Pic. 4

Naan dry & wet Ingredients in a bowl
Pic. 3

Naan dry Ingredients in a bowl
pic. 2

Naan Ingredients 

Fattoush Salad Arrangements with Little 
Gem Lettuce Leaves on Platter
Pic. 15

Little Gem Lettuce Leaves 
Arrangements on Platter
Pic. 14

Fattoush Salad with sliced Radishes &
fresh Herbes de Provence
Pic. 13b

Fattoush Salad Chopped Ingredients 
in a bowl
Pic. 13a

Fattoush Salad Chopped Ingredients
Pic. 12

Fattoush Salad Ingredients

Beautiful Herbes de Provence: 
Oregano, Thyme & Marjoram from my 
wonderful friend, Jean's Garden
Pic. 11

Gorgeous Radishes 

Halved Rainbow Cherry Tomatoes
Pic. 9

Rainbow Cherry Tomatoes & Scallions 

 Chopped Cucumber
Pic. 10

Vegan Feta Cheese

Organic Sumac 

Greetings Foodies and Lovers of Delicious Vegan Foods!

You love making and enjoying this easy, quick, yeast-free and crispy Herbed Garlic Naan and Savory Fattoush Salad bursting with flavors of tangy rainbow cherry tomatoes, crunchy cucumbers, radishes, little gem lettuce leaves, fresh herbes de Provence and vegan Feta cheese with a delicious Meyer Lemon Vinaigrette Dressing.

Not only this delicious naan can be enjoyed with Fattoush salad, but also with countless other vegan dishes and condiments. I love eating and serving it with flavored Hummus, Romesco Spread, Tapenade, Artichoke Pesto, Pistou de Roquette (arugula pesto) and even ratatouille.

For a quick and healthy breakfast, you can enjoy the naan with avocado and heirloom tomato slices, a drizzle of olive oil and a sprinkle of Meyer Lemon Thyme infused Sea Salt with a cup of dark French roast coffee (or your favorite coffee). The combination is simply amazing!

I learned how to make naan and Fattoush salad from two of my wonderful friends and classmates, Mahesh and Faez back in graduate school in Washington, D.C. We could not find vegan eateries that would meet our high foodie standards, so, we started cooking together and taught each other how to make foods that we loved (I taught them how to make ratatouille, which they still love to make). Years gone by and I still love to make naan and Fattoush salad for breakfast, lunch or dinner. They are two of the most popular vegan dishes that I make at home for all occasions and also loved by my personal chef and catering clients.   

As with most of my vegan recipes, I always love to add a Provençal twist when it enhances the flavor and the herbed garlic naan and Fattoush salads are no exceptions. The aroma of making this naan with dried herbes de Provence is totally heavenly and the flavor of Fattoush salad with fresh herbes de Provence is simply amazing!  
  
So, let’s get started with the recipes!

Naan Ingredients & Instructions

Ingredients (serving size 6-8):
1 1/2 Cups flour (whole grains, wheat, spelt, chickpea or all purpose flour)
1 Tbsp. sugar
1/2 Tsp. sea salt
1 Tsp. baking powder
1 Tbsp. dried herbes de Provence
3 Tbsp. olive oil
1/2 Cup and 1 tbsp. unsweetened almond milk
1/2 Cup chopped fresh herbs such as thyme, oregano, chives & marjoram
2 Garlic cloves, peeled & finely minced

Instructions:
1. Over medium-heat in a skillet pan add 2 tbsp. olive oil, finely minced garlic and chopped fresh herbes de Provence. Sautee for a few minutes, until garlic is caramelized and herbs are fried and crispy. Remove from the heat and set aside, pic. 1
2. In a bowl, combine all dry ingredients and whisk together, pic. 2
3. Create a well in the middle of the dry ingredients and add 3 tbsp. olive oil and almond milk, pic. 3. Mix everything together until it forms a ball, pic. 4.
4. Cover the dough with saran wrap and set aside to rest for 10 minutes.
5. Divide dough into 6-8 equal balls (for smaller naans divide the dough into 8 balls and for medium size, divide the dough into 6 balls), pic. 5
7. Sprinkle some flour on a flat surface, roll one ball at the time until very thin, about 1/8 inch.
7. Heat a skillet pan over medium-high heat. If the skillet pan isn’t non-stick, melt some butter or a drizzle of olive oil before each naan. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side, pic. 6.
9. Place cooked naans on a tray lined with paper towel to remove excess oil, pic. 7.
10. Transfer naans on a serving platter and sprinkle with caramelized garlic & fried herbes de Provence, pic. 8.

Meyer Lemon Vinaigrette Dressing Ingredients & Instructions

Ingredients:
½ Cup fresh Meyer lemon juice
2 Tbsp. red wine vinegar
1 Garlic clove finely minced or put through garlic grater
1 Tsp. dried tarragon
1/2 Tsp. sea salt
1/2 Tsp. ground sumac spice (sold in most grocery stores, see pic. above)
3/4 Cup extra virgin olive oil

Instructions:
In a small bowl, whisk together all the ingredients until the salt is completely dissolved. Pour the mixture into a pint size Mason jar, close lid and set aside for an hour for the flavors to blend. 

Fattoush Salad Ingredients & Instructions

Fattoush Salad Ingredients (serving size 6-8):
1 Cup rainbow cherry tomatoes, halved, pic. 9
2 Cups chopped English cucumber, pic. 10
5 Scallions , thinly sliced diagonally, pic. 12
1 Little gem lettuce or baby romaine lettuce
5 Radishes thinly sliced
1 Small orange bell pepper, cut in half, remove membrane, slice and then chop into small pieces, pic. 12.
1 Small yellow bell pepper, cut in half, remove membrane, slice and then chop into small pieces, pic. 12.
1 Cup fresh herbes de Provence such as oregano, thyme and marjoram (leaves only), pic. 11
1 Cup feta cheese, cubed (I love Violife vegan feta cheese, but you can use other brands to your liking or a non-dairy feta cheese), pic. 12.
Please see pic 12 for chopped veggies and cubed feta cheese.

Fattoush Salad Assembly Instructions:
1. Separate little gem lettuce leaves, wash and drain in a salad spinner to remove excess water.
2. Add all the ingredients above in a large bowl and gently toss with two spatulas and set aside, pics. 13a & 13b.
3. In a large serving platter, arrange little gem lettuce’s leaves around the edge. You can also use some of radishes leaves, pic. 14.
4. Transfer Fattoush salad in the center of the serving platter, pic. 15. 
6. Shake the salad dressing in the Mason jar a few times and pour on Fattoush salad (its best to pour it an hour before enjoying or serving it. This way salad will stay crunchy), pic. 16.

This delicious naan and savory Fattoush salads are perfect by themselves, but beautifully complemented with a glass of red wine such as Beaujolais, Merlot or Pinot Noir.

Enjoy!

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!

Copyright © 2020 Lavender Design + Cuisine, All rights reserved.