Recipes

With the sun disappearing from the forecast for the next couple of days, we wanted to make sure there was something bright in your kitchen! This lemon loaf is absolutely delicious, and the addition of lavender is the perfect compliment. Enjoy a slice of sunshine this week!

Sunny Lemon Lavender Loaf

• 1 ½ c. flour
• ½ tsp. baking powder
• ½ tsp.baking soda
• ½ tsp.salt
• 3 whole eggs
• 1 c. sugar
• 2 tbsp. softened butter
• 1 tsp. vanilla paste
• 1 tsp. Boyajian lemon oil
• 1/3 c. lemon juice - remove the zest before juicing and reserve for the icing
• ½ c. grapeseed oil
• 1 tbsp of culinary lavender + sprinkle for garnish (available at Well Seasoned)

• 1 c. icing sugar plus
• 1 tbsp.
• 2 tbsp. whole milk
• zest from 2 whole lemons

1. Pre heat oven to 350F
2. Combine flour, baking soda, baking powder and salt in a bowl.
3. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon oil and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth.
4. Add oil & lavender and mix well. Pour batter into a well greased 9x5-inch loaf pan.
5. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
6. When the loaf is cool, remove it from pan and frost the top with the icing. Sprinkle with additional lavender, let the icing set up before slicing. 

This is the perfect Sunday morning breakfast. Just add a mimosa!

Pizza Dough Cinnamon Rolls

Recipe Type: Dessert

• ½ cup unsalted butter, melted
• 1 cup sugar
• ¼ cup all-purpose flour
• 2 tablespoons ground true cinnamon
• ½ teaspoon pure vanilla paste
• 2 pounds prepared pizza dough 

• 1 egg
• 1 tablespoon water

• 1 cup icing sugar
• 3 tablespoons whole milk
• ½ teaspoon vanilla paste

There is nothing like a good Caesar salad. It's a classic, a crowd pleaser, and an easy way to pull a meal together. We think the secret is in the sauce...and the homemade croutons of course. The combination of these two recipes make for a killer Caesar salad. You are definitely going to want to bookmark these recipes, once you try them you will definitely be hooked! 

Quick Caesar Salad Dressing & Fresh Croutons

Ingredients:

Caesar Dressing

• 1/4 Cup Lemon Juice 
• 1/4 Mayo
• 1/4 Finely Grated Parmesan Cheese
•  2 Cloves of Garlic, Crushed
• 2 Tsp of Dijon Mustard
• 1 Tsp Worcestershire Sauce
• Freshly Ground Pepper 

Croutons

• 1 Loaf of Ciabatta Bread (cut into even cubes)
• 1 Clove of Garlic
• 1/4 Cup Butter
• 2 Tbsp of Olive Oil 
• 1/4 Cup Finely Grated Parmesan Cheese
• ½ tablespoon of finely chopped oregano
• ½ tablespoon of finely chopped flat leaf parsley
• Freshly cracked black pepper
• Salt

Instructions:

• Pre-heat oven to 350F
• For the dressing, combine and whisk all together in a bowl, or shake in a jar. 
• Heat butter and olive oil in a large frying pan. Cut most of the crust off the bread and cut it into very small squares.
• Once the butter is melted and the oil is hot – add garlic and sauté for 1 minute. Turn off the heat.
• Add the bread cubes and toss them well in the garlic butter.
• Toss in Parmesan cheese, chopped oregano, black pepper and salt. Toss the croutons so that the herbs and cheese are well distributed.
• Transfer your seasoned croutons to a sheet pan and spread them out evenly.
• Bake for about 15 minutes stirring them occasionally until they are nice and toasty...keep an eye, these little gems go from toasty to toast in no time flat!
• Cool the croutons and store them in a freezer bag or freeze the leftovers.
• Toss dressing and croutons with fresh, romaine lettuce and enjoy!

Last week we picked up the most delicious baby cucumbers at the Langley Community Farmers Market. They were so sweet, and crunchy, I just knew I had to make a batch of pickles! Sweet, sour and so simple! This quick pickle recipe is the perfect way to enjoy some of your farmers market bounty!

Quick Pickles