Lavender Design + Cuisine

Saturday, December 23, 2023

Plant-Based Recipe: Tuscan Kale & White Bean Pâté

Tuscan Kale & White Bean Pâté

Making your own Pâté is an exciting culinary adventure, offering the perfect opportunity to unleash your creativity and customize a dish that’s perfectly tailored to your palate.

Imagine serving-enjoying a vibrant, earthy Tuscan Kale and White Bean Pâté, a sophisticated starter that’s both healthy and delicious. But the creativity doesn't stop there. The possibilities are endless: experiment with creamy cannellini beans, crunchy toasted walnuts, peppery arugula, fragrant fresh herbs like thyme and rosemary, or a bold pinch of smoked paprika. Every batch can be a new masterpiece, allowing you to fine-tune the texture and flavor profile to your exact desire.

So, let’s get started with the recipe, which serves 4 people and does not require a specific pâté mold:

Ingredients:

1 Cup roasted Tuscan kale
1 Cup cooked white beans
1/2 Cup toasted unsalted pumpkin seeds
2 Tbsp. extra virgin olive oil
1 Tbsp. Meyer lemon or lemon juice
1 Tsp. Meyer lemon or lemon zest
1/3 Cup pitted green olives
1 garlic clove peeled
1 Tsp. fresh thyme leaves
1/3 Tsp. ground coriander seeds
1/3 Tsp. cumin
1/3 Tsp. turmeric
1/3 Tsp. sea salt

Instructions:

1. Add all ingredients to a food processor and blend until the mixture has a slightly coarse, yet creamy, consistency.

2. For a beautiful presentation, transfer your Pâté to a dish and add garnishes like roasted pumpkin seeds, sliced radishes and olives or other toppings to your liking.

Savor this delectable Pâté as an appetizer, or incorporate it to enhance the flavor profile of various dishes such as sandwiches, wraps, paninis, polenta and pasta.

Bon Appetite!

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

Let's connect: Instagram | Facebook

Tuesday, October 10, 2023

Elevate Your Kitchen: Master the Art of Culinary Lavender

Culinary Lavender

Ready to turn your kitchen into an avant-garde flavor studio?

Lavender is a celebrated culinary herb that brings a floral, slightly minty taste to the kitchen. It elevates sweet and savory culinary creations with an amazing flavor profile. Discover how easily you can use this vibrant, aromatic herb to make your next baking session or savory dinner shine.

Essential Culinary Lavender Tips

Safety First: Only use organic, pesticide-free, culinary-grade lavender.
Potency Matters: Dried buds are stronger than fresh.
Conversion: Reduce dried lavender by half (1/2 tsp fresh = 1/4 tsp dried).
Less is More: Start with a small pinch to avoid a perfume-like taste.

Best Flavor Pairings

Lavender pairs exceptionally well with:

Fruits: Lemon, orange, strawberry, blueberry, blackberry, peach, pear, apricot, nectarine, apple, and persimmon.
Other Flavors: Chocolate, honey, and creamy textures.

Delicious Ways to Use It

Sweet: Ice cream, gelato, sorbet, tarts, galettes, and baked goods.
Savory: Provençal-style soups, stews, cassoulets, and beurre blanc.
Drinks & Extras: Fruit syrups, elixirs for champagne, and salad dressings.

Happy Cooking and Baking!

A Chef's Journey: Rooted in Rebellion

Mediterranean Cuisine Vegetables & Herbs

My path in the kitchen started with a seven-year-old’s act of rebellion. I announced to my bewildered parents that I was a vegetarian. My mother handed me a life-altering rule: "It’s time for you to learn how to cook so you can create exactly what you want."

That single moment of defiance led me straight to the soil—and to my very first dish: a classic Ratatouille. It was a vibrant, bold blend of organic seasonal vegetables, capers, and olives. Decades later, I still cook that traditional Provençal stew, using fresh herbes de Provence harvested by hand straight from my own garden. For me, it's a taste that always feels like coming home.

That childhood spark has since evolved into my signature culinary niche: Avant-Garde Mediterranean Gastronomy.

For me, cooking is pure artistic expression. My plates are a soul-infused celebration of organic, seasonal, and locally sourced ingredients. I transform these earth-grown treasures into beautiful, soil-to-table food for my personal chef clients, catering events, and family.

The pure joy of being in the kitchen and playing with ingredients continue to be my inspiration.

Curious about bringing this plant-based soul into your own home? Keep an eye out for my upcoming debut book, Lemon, Love and Lavender, dropping in Late 2026! 🍋💜🌿

Happy Cooking!