Lavender Crusted Chicken
Ingredients
1/4 cup Chopped fresh Lavender
2 teaspoons cracked black pepper
4 (6-ounce) Chicken breast, boneless & skinless
1 1/2 teaspoons kosher salt
4 teaspoons Dijon mustard
1 tablespoon vegetable oil
Directions
In a shallow bowl combine the lemon zest, dill, parsley, chervil, and black pepper. Season the chicken with 1 1/4 teaspoons of the salt, and then lightly brush 1 side of each piece with 1 teaspoon of the Dijon mustard. Firmly press the mustard-coated side of each of the chicken breast into the lemon-herb mixture. In a skillet, preferably non-stick, heat the vegetable oil. Place chicken breast, coated side down, into the hot oil. Cook until the crust turns golden, 3 to 3 1/2 minutes. Flip and continue to cook until the chicken breasts are completely done.
Herb Salad
Ingredients
2 tablespoons extra virgin olive oil, divided, plus extra for garnish
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1/4 cup fresh tarragon leaves
1/4 cup fresh sorrel
1/4 cup fresh parsley leaves
1/4 cup edible flowers, nasturtium preferred
Juice and zest of 1 lemon
Directions
Toss the herbs and flowers into a mixing bowl. Add 2 tablespoons olive oil, lemon zest and juice and salt and pepper to taste. Toss and set aside.
Spicy Tomato Relish
Ingredients
2 medium ripe tomatoes, chopped
2 tablespoons finely diced Spanish onion
2 tablespoons chopped parsley
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper, to taste
Directions
Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature