Sides

* 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.

Dressing:Slaw

Put the following in a small saucepan:
½ cup Hillier Herbs Infused Apple Cider Vinegar
½ brown sugar, packed
1 tsp sea salt
½ tsp ground black pepper
3 tbsp canola oil

Heat until sugar is dissolved, set aside and cool. If not using right away, refrigerate.

Slaw:
3 cups shredded green cabbage
Small handful of fresh chives, cut finely (or 1 tbsp Dried Chives)

Blend dressing with cabbage mixture and serve. Great with barbecued meats.

 Chili Sauce

Wonderful served with grilled salmon, chicken, pork or with egg or potato dishes.

In medium sized saucepan, simmer, stirring occasionally, the following until liquid has evaporated, about 1 hour:

2-3 large tomatoes, de-seeded and diced
1 tbsp canola oil
½ large sweet onion (Vidalia)
½ cup packed brown sugar
½ cup Herb Infused Cider Vinegar, such as Chive, Hillier Herb, or Lavender
½ tsp Fines Herbes Herb Blend
½ tsp ground black pepper
½ tsp Lavender Sea Salt
½ tsp ground allspice

Fines Herbes White SauceWhite Sauce, also known as Béchamel Sauce (which is traditionally used on top of the Greek dish, moussaka), is often used as a base for other sauces. Our version of this French cuisine sauce, using our herb blend, Fines Herbes, offers a mild and lower-fat version of many sauces. You will find this sauce a lighter version as a replacement for Hollandaise Sauce on Eggs Benedict, or cheese sauces on vegetables. It is the perfect sauce for steamed vegetables, grilled fish or chicken, imparting a mild herbal taste that does not overwhelm the flavours of your dish.

In small saucepan, melt:
2 tbsp butter

Stir in:
2 tbsp all-purpose flour
¼ tsp salt
Pinch of ground black or white pepper
½ tsp Fines Herbes Herb Blend

Stir in:
1 ½ cups milk

Cook, stirring, over medium heat until thickened and bubbly.

15SEPT041Need something colourful, quick and savoury on the table? These tomatoes take only minutes to prepare!

Drizzle olive oil on broiler-proof dish. Preheat broiler.

Slice ripe tomatoes about 1/4 inch thick and lay on oiled dish.

Sprinkle tomatoes with: Herb Blend mix of choice - Herbes de Provence, Hiller, or Fines Herbes; pinch of salt and pepper; fresh basil, snipped; and crumbled feta cheese.

Put under broiler for no more than 5 minutes.

21OCT04Easy to prepare, delightful to serve, delicious to savour!

Lightly butter an 8” x 11” ovenproof pan and set aside.

Clean and de-stem 1/2 pound of medium-sized white mushrooms and set in prepared pan.

In a blender, add the following and blend until smooth:
100 grams (about 2/3 cup) crab meat
2 tbsp crumbled feta cheese
1 tbsp mayonnaise
1 tsp lemon juice
2 tbsp water
1 tsp Fines Herbes Herb Blend

Using knife, small spoon or piping bag, fill each mushroom cap. Sprinkle with paprika.

Bake at 350˚F for 15 to 20 minutes. Makes 10 to 15.