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Lemon Lavender Asparagus

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On most days I will agree with my husband that Target is a trap. While I love to wander the bright clean aisles, convincing myself that I need everything I see, I have often found myself wondering exactly how I could have spent $100 in 10 minutes, when I only came for one small item, like Band-Aids. But, Oh! How I love a productive trip to Target.

As I was walking through the grocery section, assessing my “needs”, I stumbled upon a pretty jar of lavender.

Whoa! They actually sell this at Target?

Ohhh!! It looked so pretty. I had to have it. This was not a “want”. It was a NEED!

So I tossed the pretty bottle into my cart of “essential things I have to have” (aka– $100 of stuff that I didn’t need before I walked in to the store) and off I went to figure out just what you do with a jar of culinary lavender.

I have to admit that I intended to use it in a martini or infuse it into something, but then I had a moment of creativity and it totally worked. I sprinkled it onto my asparagus and what a beautiful thing that was.

While my husband may roll his eyes at me and grumble about all of the “crap” (It is so not crap!) that I come home with, this time I am going to celebrate a victory. Just this once, I actually used an impulse buy, and it was worth the money spent. I highly encourage you to follow suit, give into the impulse, and invest in a jar of lavender for yourself.

Lemon Lavender Asparagus

 

Ingredients:

  • 1 bunch of asparagus
  • 2-3 Tbsp. of olive oil
  • 2 Tbsp. of lemon zest
  • 1 Tbsp. of lavender

 

Preparation:

Preheat oven to 425˚.

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Wash asparagus well, and pat dry.

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Line a baking sheet with parchment paper, and spread asparagus evenly.

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Drizzle with olive oil.

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Sprinkle with zest and lavender.

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Roast in the oven for about 20 minutes, until tender. (Cooking time may vary based on the thickness of the asparagus)

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This may be served hot, or at room temperature.

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4

Oven Baked Risotto

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I love risotto and all its creamy goodness, but I hate that you have to just stand by, stirring and adding broth. Its like babysitting. I have 3 kids. I do not need the added responsibility of babysitting food. So, here is a recipe for an easy weeknight risotto. No stirring, adding, stirring, and adding, jsut mix and bake. It’s simple, tasty, and a hit with my kids.

Enjoy!

Ingredients

  • 2 Tablespoons of melted butter
  • 2 1/2 cups chicken or vegetable stock
  • 1 cup Arborio rice
  • 2 cloves of garlic, minced
  • salt & pepper to taste

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. Pour the butter in a 9×13 baking dish
  3. Add the Arborio rice, garlic, salt and pepper.
  4. Mix well.
  5. Pour the chicken broth over and cover with tin foil.
  6. Bake for about 35 minutes.

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