* Ingredients shown bold and italicized are available for purchase through our online store and boutique at the farm.

* Recipes from Prince Edward County Lavender by Louisa Ielo ©2014. Photography ©2014 by Louisa Ielo. All rights reserved.

Piquillo PeppersEasy and quick to put together for a colourful addition to holiday meals or an everyday treat. Recipe makes 5 peppers (depends upon size of peppers).

1 jar piquillo peppers:
Remove peppers from jar and lay out on paper towel to absorb excess liquid.

In a small bowl, blend together:
1 cup soft cheese (unripened goats milk, feta, cream, ricotta or a combination of any of these)
½ tsp minced garlic
½ tbsp Herbes de Provence Herb Blend
½ tsp lemon zest (optional)

Chill cheese mixture for an hour, to allow flavours to blend and cheese to firm up.

Put cheese mixture into a piping bag and pipe into peppers. Chill again, or serve immediately.

Breaded SteakThe taste of Provence, in the south of France, comes to you in these tender, savoury steaks. The breading is just as excellent on chicken or pork.

Makes 4 steaks, about 1 pound total weight

Combine in shallow dish:
½ tbsp Herbes de Provence Herb Blend
¼ tsp Lavender Sea Salt
1 ¼ cups bread crumbs

In another shallow dish, add 2 eggs and beat slightly

Prepare steaks by pounding with kitchen mallet (tenderizer) to a ¼ inch thickness (or purchase thinly cut steak) in pieces roughly 4" by 4". Lay on paper towel to absorb excess moisture (breading will not stick well if meat is wet).

Add ¼ inch of olive oil to a frying pan and heat to medium high (but not smoking)

While oil is heating, coat steaks by first dipping in bread crumb mixture, then egg. Repeat, and lay steaks in hot oil. Fry, turning carefully with spatula, until browned on both sides. Transfer to plate and keep warm until serving.

Serve with a wedge of lemon.

Coq au VinAn easy recipe, using just two pots and taking about an hour to prepare and cook. Assemble your ingredients, and begin to create a flavourful and impressive dish.

Prepare the following and set aside in large bowl:
5 boneless, skinless chicken breasts cut into large pieces, browned on both sides in a little olive oil
5 strips bacon, cut into 1 inch pieces, fried until cooked
1 pound (about 8 cups) mushrooms, cut into bite-sized pieces, browned in a little butter
3 stalks celery, chopped
3 carrots, chopped

In large pot, add and sauté until tender:
1 tbsp olive oil
1 medium onion, chopped

Prepared chicken, bacon, mushrooms, celery and carrot
⅓ cup tomato paste
1 cup chicken broth
½ tsp salt
¼ tsp black pepper
1 tbsp Herbes de Provence Herb Blend
3 cups any dry red wine

Simmer, stirring occasionally, until liquid is reduced by one third.

Serve over pasta of choice, or with a salad and bread to soak up the savoury juice.

Makes 5-6 servings

21OCT04In shallow dish, marinate 8 oz beef in 1 tbsp Rosemary Infused Apple Cider Vinegar, turning once, for 25 minutes.

Discard marinade and slice beef into ¼ inch thick pieces.

In frying pan, add:
2 tbsp Rosemary Infused Apple Cider Vinegar
2 tsp brown sugar, packed
⅓ cup beef broth or bouillon

Bring to simmer, add beef slices and sauté until beef is tender, about 10 minutes, and liquid has thickened slightly, another 5 minutes.

Serve over rice or pasta.