Walnut Lavender Wedges Recipes

GRILLED BREADED ZUCCHINI WEDGES

Steps:

• Preheat a grill or grill pan for cooking over medium-high heat until hot, about 15 minutes.
• Mix the panko, thyme, pepper flakes and 1 teaspoon of salt in a medium bowl.
• Mix the yogurt and milk in a medium bowl. Dip the zucchini wedges in the yogurt sauce, then dredge in the panko. Spray the zucchini sticks with nonstick cooking spray and grill over medium-high heat until the zucchini is nicely marked and tender, about 5 minutes per side. Season with kosher salt and freshly ground black pepper. Serve with lemon wedges.

WALNUT-AND-HONEY BAKLAVA

Steps:

• Preheat oven to 375 degrees. In a food processor, pulse walnuts, cinnamon, and 1/2 cup sugar until finely ground.
• In a medium saucepan, heat 1 cup water and remaining 1 1/4 cups sugar over medium-high; bring to a boil. Immediately reduce to a simmer; cook until slightly thickened and sugar is dissolved, 3 to 5 minutes. Remove from heat; stir in honey. Let syrup cool completely.
• Brush a 12-by-2-inch round cake pan with butter. Trim each phyllo sheet into a 13-inch round (cover with plastic and a damp towel as you work). Carefully layer 7 phyllo sheets in pan, brushing butter between each layer. Sprinkle one-third of nut mixture over top. Repeat process twice more, brushing butter between each layer. Top with remaining 7 phyllo sheets, brushing butter between each layer.
• Generously brush top layer with butter. Using a sharp knife with a very thin blade (such as a boning knife), cut baklava into quarters, cutting through all phyllo layers. Halve each quarter to create 8 equal wedges. Working within one wedge at a time, make two straight cuts, 1 inch apart, parallel to one side of wedge. Make two more cuts, parallel to opposite side of same wedge, creating a diamond pattern. Repeat process in remaining 7 wedges.
• Bake until deep golden brown, 35 to 40 minutes. Remove from oven; pour syrup over baklava. Let cool completely before serving.

STRAWBERRY KIWI "WATERMELON" COOKIE WEDGES

Steps:

• For the sugar cookie: Whisk together the flour, salt and baking powder in a medium bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and almond extracts, then mix on medium-low speed until fully combined. Scrape down the sides of the bowl. Add half of the flour mixture and mix on low speed until mostly incorporated. Add the sour cream and mix on low speed until combined, then add the remaining flour mixture. Mix on low speed until just combined, being careful not to overmix.
• To shape the cookie, draw or trace a circle 9 inches in diameter on a sheet of parchment paper. Place the parchment, drawing-side down, on an inverted baking sheet. Transfer the dough to the parchment and use damp hands to pat the dough into a flat round, using the drawing as a guide. Score the dough into12 wedges and insert an ice pop stick into each wedge at the "rind," leaving a 3- to 4-inch handle. Refrigerate the dough for at least 1 hour or up to overnight.
• Preheat the oven to 350 degrees F.
• Bake the cookie until slightly puffed and lightly brown on the edges, about 20 minutes. Let cool completely.
• For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, butter and salt on medium-high speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and mix on low speed until incorporated, then increase the speed to medium high and mix until fluffy, about 2 minutes. Add the strawberry preserves and vanilla extract and mix for 1 more minute.
• For the topping: Spread the frosting on the cooled cookie, almost to the edges. Arrange the kiwi slices all around the edge of the cookie, overlapping them slightly. Fill the center with the strawberries. Microwave the strawberry preserves until melted, 15 to 20 seconds, then brush onto the strawberries with a pastry brush. Sprinkle the chocolate chips over the strawberries. Refrigerate for 30 minutes then cut the cookie along the score marks into 12 slices.

PASTA WITH LAVENDER

Steps:

• Bring a large pot of water to a boil and salt it. Shred vegetables, using a food processor, grater or knife. Put olive oil in a large skillet over medium heat and add garlic. When it starts to brown, stir and add vegetables. Sprinkle them with salt and pepper, add a bit of lavender and cook, stirring occasionally, until they barely soften, just 5 minutes or so.
• Meanwhile, cook pasta until it is just barely tender, a little less cooked than it would be to serve it. Drain, reserving some cooking water. Add pasta to vegetables and continue to cook, adding water as necessary to keep mixture moist.
• Taste, and add more lavender to taste; it should be distinctive but not too strong. When pasta and vegetables are tender but not mushy, adjust seasoning for salt and pepper, garnish with a couple of lavender flowers if you have them, and serve.

LAVENDER ORANGEADE

Steps:

• Make 2 cups simple syrup, adding 1/4 cup dried lavender before heating. Let cool, then strain into an ice-filled pitcher. Stir in 2 cups each fresh orange juice and water, and strips of orange zest.
• Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.