Lavender lemonade!!!

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Looks refreshing, right? It IS! 

Go pull out that juicer you got as a wedding gift... That you never use... And put it to work! 

Oh and while you're in the garden department buying a flats of petunias, pick up one of these. 

You'll be glad you did. 

To make this delicious beverage, here is what you'll need (yields 5, 1 cup servings):

-4 cups of water, divided 

-1/4 cup chopped, fresh lavender leaves

-2/3 cup sugar

-1 cup fresh lemon juice (about 6 lemons)

-lavender stems (for garnish)

-Strip leaves off of lavender stems and set stems aside. (you'll need those for garnish later).

-Coarsely chop lavender leaves

-Bring one cup of water to boil in a small sauce pan.

-Combine boiling water and 1/4 cup of lavender leaves.

-Remove from heat and cover. Steep for 30 minutes.

-While the lavender mixture is steeping, Peel the lemons in preparation for juicing. 

-Juice enough lemons to yield 1 cup fresh lemon juice. (about 6 lemons)

-In a medium sauce pan combine 3 cups water and 2/3 cup sugar.

-Bring to a boil and cook 1 minute or until sugar is dissolved. 

-Remove sugar water mixture from heat and set aside. 

-When lavender mixture is finished steeping, strain through a fine sieve into sauce pan with sugar water mixture.

-Combine lavender syrup and lemon juice in a pitcher. 

-Cover and chill.

-Serve over ice. 

-Garnish with lavender stem.

You're welcome.

Tomato, Watermelon, and Basil Skewers

Okay don't turn your nose up quite yet... It seems when ever I tell people about this recipe I get a skeptical gaze but one thing I vow never to do is post something on devour that isn't good. Trust my dears, trust! 
I recall I was home sick on the couch one day watching the food network and even though this Giada woman irritates me, I can't help but what her show cause the food looks really good! When I saw how pretty these skewers were and how easy they were I had to try them. They were better than I imagined... Amazing even! Now I make them each summer. 
http://www.foodnetwork.com/recipes/everyday-italian/tomato-watermelon-and-basil-skewers-recipe/index.html

Shopping List:
1/4 cup balsamic vinegar
1/4 cup sugar
1 medium size watermelon cut into cubes
1 package of basil (larger leaves torn into smaller pieces)
about 16 cherry tomatoes cut in half
2 tablespoons extra-virgin olive oil
Kosher salt
6 inch skewers


Combine sugar and balsamic vinegar in a small sauce pan over medium heat.

Bring to a simmer, stirring occasionally, until sugar has disolved and mixture coats spoon.

Remove from heat and set aside to cool.


Starting with a watermelon cube, push the watermelon onto the skewer and down to the end of the skewer. Then skewer a basil leaf, and then a tomato half.... Repeat pattern until skewers are full, then place on serving platter.

Drizzle skewers with balsamic syrup and olive oil. Sprinkle with coarse salt. Serve.

Enjoy!

Best Lasagna!

This is one of allrecipes.com's highest rated recipes, which basically means you CANNOT go wrong with it! See link here:

http://allrecipes.com/Recipe/Worlds-Best-Lasagna/Detail.aspx

I've made this for guests several times and always get rave reviews. Since the sauce is from scratch and takes a while to cook, I often times make the sauce the day before, refrigerate it overnight and assemble the dish the next day. It makes a nice, home-cooked meal completely do-able even on a work night. 


NOTE: you can also do a veggie version of this recipe. Just omit the meat and sautee the onions and garlic in 1 tablespoon of olive oil. 

Here is what you'll need:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves **I use a handful of chopped fresh basil**
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

In a large pot cook sausage, beef, onion and garlic over medium heat until well browned.

Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally

Bring a large pot of salted water to a boil. Cook lasagna noodles for 5-7 minutes.

Drain noodles and rinse with cold water.

In a mixing bowl combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon of salt. **I add a pinch of nutmeg to the mixture because thats what my Mom does...**

• Preheat oven to 375 degrees.
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• To assemble, spread 1 1/2 cups meat sauce in the bottom of a 9x13" baking dish.

Arrange 1 layer of noodles over the meat sauce. 

Spread noodles with 1/2 the ricotta mixture. Top with a third of mozzarella cheese slices. Sprinkle with 1/4 cup Parmesan cheese.

Repeat layers, then top with remaining Parmesan cheese and mozzarella slices.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes. Cool for 15 minutes before serving. 

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• Enjoy!
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