Lavender Honey Cookies

Lavender can be found in pillows, lotion, gelato, and now...cookies! This little blossom (which can be found in the spice section of Whole Foods) adds a great taste to short bread cookies. I baked these for a bridal shower and they can be made with gluten free all purpose flour and taste almost identical. Makes 12 cookies

Ingredients
1 3/4 cups all purpose flour
1.5 sticks butter, softened
1/2 cup sugar
1 tsp salt
2 tsp dried lavender blossoms
1 tsp vanilla
honey to drizzle on top

In a large bowl combine flour and salt
In a mixer combine sugar and lavender
Add butter and vanilla
Mix with a plastic paddle
Add flour mixture slowly

When mixed well, place dough on a piece of plastic wrap and cover with another
Use a rolling pin to flatten out dough
Place in the refrigerator for 30 minutes

Meanwhile, place parchment paper (not wax paper) on a baking sheet
After the 30 minutes, cut the cookies into circle shapes
Place on the baking sheet and freeze for 20 minutes
Preheat oven to 350 F
Cook for 8-10 minutes or until cooked through

Drizzle honey on top when they are cooling

Game Day Chicken Chili (Gluten-Free)

It's game day, and I decided to make a filling, healthy, and bowl-scraping chili. I used lots of ingredients from the Farmer's Market, including a purple pepper. This recipe uses no mixes or powders and is gluten-free. The risotto is an easy addition that adds thickness and needs less effort than cooking rice.  Serves 8

Ingredients

1 lb ground chicken
1/2 cup arborio rice
1 can diced tomatoes
3/4 cup tomatoes, pureed
1 can kidney beans, rinsed and drained
2 cups gluten free chicken or vegetable broth
1 medium sized yellow onion
1 purple or red pepper, diced
1/2 cup mushrooms, sliced and cleaned

1 clove garlic
2 tbsp cumin
2 tbsp chili powder (or more if desired)
salt and pepper to taste
2 tbsp extra virgin olive oil


In a pan cook chicken with salt and pepper on medium heat
Stir until cooked, about 10 minutes

Meanwhile, in a large pot, cook oil on medium high heat

Add in onions, mushrooms, garlic, and purple (or red) pepper

Stir for 5 minutes (I use a wooden spoon)
Add rice and stir until rice is coated
Pour in both types of tomatoes
Bring heat to high and boil
Once boiling, reduce to medium low heat
Add chicken, beans, and broth
Bring chili to a high simmer
Add spices and cover for 15 minutes
Once rice is cooked through, turn off heat

Enjoy for up to five days!

Brussel Sprouts with "Onion Rings"

I needed a vegetable that would work with a hearty meal of steak and potatoes. The "onion rings" made from shallots add a crunch that combines perfectly with this little cabbage. Enjoy as a side or over a salad. Serves 4

Ingredients

1 1/4 cup of brussel sprouts-trimmed, bottoms cut off, and halved

1 large shallot

4 tbsp extra virgin olive oil

Salt and pepper to taste

Preheat oven to 400 F
Sprinkle sprouts with about a tablespoon of oil
add salt and pepper, then toss to fully coat
Place in the oven for 30 minutes, stirring every ten
Once browned, removed and allow to cool

In a large skillet, heat 2 tbsp oil oven medium high heat
Place in shallots and cook for about 4 minutes (until browned)
Stir occasionally

With a slotted spoon or tongs, remove rings

Place rings on a paper towel to cool/ drain

When brussel sprouts are cooled, put on a plate and top with shallots

Sunday Night Prep: Gluten Free "Tabouleh"

This version of a dish usually made with bulgur has a boost of healthiness when replaced with quinoa. The consistency remains similar, but this "tabouleh" is much more filling. It will last in your fridge for up to 5 days, which makes it perfect to make on Sunday night for the work week! Serves 6

Ingredients
1 cup quinoa, cooked and spread out on a baking sheet to cool
1 bunch flat-leaf parsley, chopped
1 large cucumber, pealed and diced
1 cup cherry tomatoes, halved or quartered

Juice from one small lemon
1/4 cup extra virgin olive oil
1 clove garlic, chopped
salt and pepper to taste

While quinoa is cooking, make dressing
Whisk lemon juice, oil, garlic, salt and pepper
Adjust to personal taste (add oil if too bitter)
In a large bowl, combine the quinoa, tomatoes, cucumber, parsley, and dressing
Refrigerate for up to 5 days