Lavender Design + Cuisine

Thursday, May 7, 2020

Plant-Based Recipe: Pistou de Roquette

Pistou de Roquette Toast with

Heirloom Tomato

Pistou de Roquette Appetizer Platter

Pistou de Roquette

Processed Pistou de Roquette

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Coarsely shopped toasted almond slivers & garlic

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Washed & Drained Arugula

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Pistou de Roquette is a Provençal-inspired take on Italian pesto, featuring a peppery arugula base without the cheese. This versatile, plant-based, and nut-free optional pesto adds zippy flavor to everything from baguette toast and veggie burgers to pasta, polenta and roasted vegetables, especially potatoes. Simply add lemon juice for a bright dressing, or use it as a vibrant base for pizza, flatbreads, and appetizer platters.

So, let's get started with the recipe!

Ingredients: (makes three 8 oz. jars)

4 Cups arugula

2 Garlic cloves

1/2 Cup almond slivers

1/2 Cup extra virgin olive oil

1 Tbsp. Meyer lemon rinds

2 Tbsp. Meyer lemon juice

A pinch of sea salt

Instructions:

1. Wash, drain (run arugula through a salad spinner) pic. 1

2. Lightly toast almond slivers in a skillet and set aside to cool for 30 minutes.

3. In a food processor, pulse almond slivers and garlic until coarsely chopped, pic. 2.

4. Add arugula, extra virgin olive oil, Meyer lemon juice & rinds, sea salt to the almond and garlic mixture in the food processor and process until the mixture is creamy, pic. 3

Transfer to glass jars and refrigerate for up to 2 weeks.

Create the perfect culinary gift by packaging this savory pesto with your own flair, making it an ideal present for family and friends.

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

Let's connect: Instagram | Facebook

Monday, April 20, 2020

Plant-Based Recipe: Savory Artichoke Pesto

Artichoke Pesto, Capers, Heirloom Tomatoes,
Olives & French Radishes Crostini

Artichoke Pesto with Crusty Seeded Baguette

Artichoke Pesto in a Jar as a gift

Savory Artichoke Pesto in Food Processor

You'll love making and enjoying this Savory Artichoke Pesto—it’s the ultimate versatile kitchen staple! Elevate everything from pasta, risotto, polenta and soups to pizza, paninis, crepes, and veggie tarts. Perfect for entertaining, it pairs beautifully with crostini, crackers, and flatbreads topped with olives, capers, and fresh greens.

Savory Artichoke Pesto

Prep time: 15 mins
Yields: Approx. 1.5 cups

Ingredients:

1 cup Almond slivers (lightly toasted)
1 bunch fresh cilantro (stems removed, roughly chopped)
2 Garlic cloves, peeled
1 jar (6.5 - 8 oz.) marinated artichoke hearts, drained well
1 Meyer lemon, juiced and zested
1/2 cup plant-based grated Parmesan cheese (Optional, for savory depth)
1/3 cup high-quality olive oil
1/2 tsp sea salt (adjust to taste)

Optional: 1/2 tbsp. capers (for extra tangy bite)

Instructions:

Prep: Toast almond slivers in a dry skillet over medium heat until golden and fragrant. Set aside to cool.

Drain & Dry: Thoroughly drain the artichoke hearts and press them in a colander to remove excess oil/brine.

Process Base: In a food processor, combine the artichoke hearts, capers, toasted almonds, garlic, cilantro, lemon juice and sea salt. Pulse until coarsely chopped.

Emulsify: With the processor running on low, slowly drizzle in the olive oil until the mixture is combined but still has texture. Next, add the Parmesan cheese and lemon zest. Pulse 3-4 times to incorporate, keeping it chunky rather than puréed.

Adjust: Taste and add more salt or lemon if needed.

Store: Transfer to a jar and top with a thin layer of olive oil to keep it green. Refrigerate for up to 2 weeks.

This wonderful pesto makes a delicious foodie gift that everyone will love!

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

Let's connect: Instagram | Facebook

Saturday, April 11, 2020

Plant-Based Recipe: Savory Roasted Red Pepper & Green Olive Tapenade

Culinary Gift

Tapenade Hors D’oeuvres Platter

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Pic. 1

Greetings Tapenade Lovers!

This Savory Roasted Red Pepper & Green Olive Tapenade, a flavorful Provençal condiment from southeastern France is traditionally made with anchovies, my plant-based version uses roasted hazelnuts as a substitute and is simple to create using ingredients likely already on hand in your pantry and fridge.

It’s an excellent accompaniment to a variety of dishes. Serve it with crusty breads, baguettes, or gourmet crackers. Get creative by using it as a spread in a panini with cheese, on sandwich breads with mixed greens or arugula, or mix it into pasta salads. It also pairs wonderfully with polenta, roasted fingerling potatoes, grilled cauliflower steak, asparagus, and eggplant, or as a stuffing for Portobello mushrooms. Additionally, a bowl of this delicious tapenade makes for a beautiful center-piece in a plant-based hors d'oeuvres platter.

So, let’s get started with this simple and delicious recipe!

Ingredient (serving size 8)

1 jar (12 oz.) roasted red bell pepper, drained and chopped. Or you can roast two large peppers, see instructions below
1 Cup roasted skin removed hazelnuts. Or you can roast a cup, see instructions below
1 jar (6.5 oz.) marinated artichoke hearts, drained and chopped
1/2 Cup pitted Picholine olives (small green olives, originated in Gard, Southern France)
2 garlic clove, peeled & smashed
1/4 Cup capers (drained)
1 Tbsp. fresh marjoram leaves
1 Tbsp. fresh oregano leaves
1 Tbsp. fresh thyme leaves
1/2 Tsp. pepper corns
1/4 Cup olive oil
1/4 Cup fresh lemon juice & 1 tsp. lemon rinds

Instructions:

Part 1: Preparing the Main Ingredients

Prep and Roast Peppers: Set your oven to 450°F. Cut peppers in half and remove the inner white membrane, seeds, and stalk. Arrange them cut-side down on parchment paper, brush lightly with olive oil, and roast until the skins are thoroughly wrinkled and charred (about 30–40 minutes). After a 30-minute cooling period, carefully peel off the charred outer layer.

Roast and Skin Hazelnuts: Drop the oven temperature to 350°F. Roast the hazelnuts in a single layer for 10–12 minutes until their skins begin to blister. Remove them, cover with a paper towel to steam for a few minutes, then rub vigorously to remove the skins. Let them cool completely for 30 minutes.

Part 2: Blending and Finishing

Rough Chop Nuts: Use a food processor to pulse the cooled hazelnuts until they are coarsely chopped.

Process Mixture: Add all ingredients except the lemon juice and rinds to the chopped nuts. Pulse until the mixture reaches a coarse consistency.

Final Blend: Incorporate the lemon juice and rinds with three final pulses.

Chill Time: Move the finished mixture to a bowl, cover it, and refrigerate for a minimum of 2 hours so the flavors can fully meld before serving.

Savory Roasted Red Pepper & Green Olive Tapenade in a Jar as a Gift - This flavorful condiment makes a delicious culinary gift for family and friends too.

Happy Delicious Eating!

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

Let's connect: Instagram | Facebook