2 cups chopped tomatoes ½ cup candied ginger, minced ¼ cup balsamic vinegar ¼ cup apple cider or juice 2 Tbsp raisins or other small dried fruit ½ tsp ground black pepper ½ tsp ground coriander ½ tsp fennel seed ½ tsp cinnamon ½ tsp ground nutmeg ½ tsp rosemary ½ tsp salt 1 Tbsp honey 1 tsp arrowroot powder

Combine all ingredients in a pan. Let sit for 5 minutes. Put over medium heat and simmer for a few minutes until thick. Let it cool completely to continue to thicken.

#applejuice #arrowroot #candiedginger #cinnamon #condiment #coriander #dairyfree #driedfruit #fennel #glutenfree #honey #nutmeg #pepper #raisin #rosemary #salt #tomato #vegan #vinegar

Custard: 3 ¾ cups milk ½ tsp salt 1 tiny pinch lavender buds ¼ tsp dried mint leaves 1/8 tsp dried chamomile flowers 1/3 cup honey ¼ cup + 1 tsp cornstarch 3 egg yolks 1 ½ tsp vanilla extract 1 ½ Tbsp butter

Combine 3 cups milk, salt, and honey in a saucepan over med-high heat. Grind the lavender, mint, and chamomile into powder and stir into the milk.

In a separate bowl, whisk the cornstarch into the remaining milk. Add egg yolks and mix well.

When milk comes to a boil, remove from heat and stir in the cornstarch mixture. Keep stirring as the mixture begins to thicken. Return to heat and cook for 1-2 minutes, stirring occasionally. Remove from heat and stir in butter and vanilla. It will continue to thicken as it cools.

Pears: 2 pears 1/3 cup honey ½ tsp ground ginger ½ tsp pure vanilla extract

Arrange an oven rack about 5 inches from the broiler and heat the broiler on high. Line a rimmed baking sheet with foil.

Cut the pears in half lengthwise and scoop out the core and seeds. Arrange the pear halves, cut side up, on the prepared baking sheet.

In a small bowl, stir the honey, ginger, and vanilla. Spoon evenly into each pear half.

Broil the pears, rotating the pan once, until bubbling and caramelized, about 5 minutes.

#butter #chamomile #cornstarch #dessert #eggyolk #ginger #glutenfree #honey #lavender #milk #mint #pear #pudding #salt #vanilla #vegetarian

2 Tbsp butter 2 Tbsp flour or corn starch 3 cups water or vegetable stock 1 tsp salt ¾ cup carrots, chopped 1 ¼ cup potatoes, cut into largish chunks 2 Tbsp grated cheddar cheese 2 Tbsp minced bell peppers ½ tsp ground black pepper ¼ tsp mint 1 tsp fennel leaves ½ tsp fennel seeds 1 tsp basil pinch of lavender buds 1 cup (packed) spinach ½ cup cauliflower florets, chopped

Melt the butter and the flour together over medium heat. Stir in the water/vegetable stock and whisk. Add the salt, carrots, potatoes, cheese, and bell pepper. Simmer until the potatoes are soft. (This takes a while.)

Add all the rest of the ingredients, and cook until the spinach is wilted and shrunk.

#basil #bellpepper #butter #carrot #cauliflower #cheddar #cheese #cornstarch #fennel #glutenfree #lavender #main #mint #potato #salt #soup #soupstock #spinach #vegetarian #wheatflour

6 carrots 1 Tbsp olive oil juice & zest of one lime 1 tsp honey ½ tsp salt 1 tsp dried cilantro

Preheat oven to 400° F.

Cut the tops off the carrots. If they are large, cut them into halves or quarters lengthwise.

Combine the other ingredients to make a dressing and toss the carrots in the dressing to coat them. Place carrots on a baking sheet and bake for 20 minutes. The carrots retain a tiny bit of crunch when they're done.

#carrot #cilantro #dairyfree #glutenfree #honey #limejuice #limezest #oliveoil #salt #side #vegetarian

½ cup blackcurrant jam 1-2 Tbsp butter 2 ½ cups apples, chopped into 1” pieces 4 eggs ½ cup half-and-half ½ tsp ground cloves ½ tsp cinnamon 1 Tbsp maple syrup

Preheat oven to 325 ° F.

Butter a pie tin and spread the blackcurrant jam over the bottom.

Boil apple pieces in water until soft. Drain apples, and puree with the half-and-half, making it as smooth as possible. Beat the pureed mixture with the eggs, maple syrup, and spices. Pour into the pie tin over the jam.

Bake for 45-60 minutes, until the custard is set and a knife or toothpick inserted in the center comes out clean. Let cool before serving.

#apple #butter #cinnamon #clove #currant #dessert #egg #glutenfree #halfandhalf #jam #maplesyrup #pudding #vegetarian

2 cups water or veg. stock 1/3 cup diced onion 1 cup roughly chopped carrots 2 ½ cups roughly chopped beets 2 cups milk or nut milk ½ tsp salt ½ tsp pepper 1/8 tsp dried mint leaves 1/8 tsp dill weed 1/8 tsp thyme

Boil the beets, carrot, and onion in the water, until beets and carrots are soft. Transfer to a blender and blend until it's a thick liquid. Return to stove, over low heat. Add the milk and seasonings. Stir until heated through.

#beet #carrot #dairyfree #dill #glutenfree #main #milk #mint #nutmilk #onion #pepper #salt #side #soup #soupstock #thyme #vegan #vegetarian

1 onion 1-2 Tbsp butter 2 ½ cups carrots, chopped into 1” pieces 4 eggs ½ cup half and half ½ tsp salt ¼ tsp pepper 1/8 tsp crushed mint leaves

Thinly slice the onion. Place in a pan over med-low heat with butter and cover, stirring occasionally. When the onions are soft, remove cover and continue to cook, stirring occasionally, until the onion pieces are browned.

At the same time, boil the carrot pieces in salted water, until the fat pieces of carrot are easy to stab with a fork.

Drain the carrots and puree with the half and half, making it as smooth as you can get it.

Preheat oven to 325° F.

Butter a pie tin and spread the onion evenly over the bottom.

Beat together the eggs, carrot puree, salt, pepper, and mint. Pour evenly over the onions.

Place the pie tin in a larger pan with water in it. Bake until it is a set custard, and a toothpick or knife inserted in the center comes out clean, about 60 minutes.

#butter #carrot #egg #glutenfree #halfandhalf #mint #onion #pepper #salt #side #vegetarian

apples oil cornstarch salt pepper

Cut the apples into medium-thin slices, removing the core. Soak them in water for 10 minutes.

Preheat oven to 425° F. Drain the apples and coat them with cornstarch. Arrange in a single layer, not touching, on a baking sheet. Drizzle with at least 2 Tbsp of oil. Sprinkle with salt and pepper to taste.

Bake for 15 minutes. Flip the slices and rearrange, then bake for 5 more minutes.

#apple #cornstarch #dairyfree #glutenfree #oil #pepper #salt #side #vegan

Makes just under 1 quart.

3 cups damson plums, pitted and coarsely chopped ½ cup honey or a mix of honey and pure maple syrup 1/3 cup lemon juice 2 Tbsp finely grated apple, raw and unpeeled

Combine the plums, honey, lemon juice and apple in saucepan. Bring to boil, reduce heat, but maintain boil. Stir and mash with a potato masher for about 15 minutes, or until thickened. Pour into prepared jars and process in a boiling water bath for 10 minutes, or 20 minutes for high altitude.

#apple #canning #condiment #dairyfree #glutenfree #honey #jam #lemonjuice #maplesyrup #plum #vegetarian

Makes just under 1 quart.

2 lb damson plums, pitted and cut in half 1 cup honey or mixed honey and pure maple syrup ¼ cup finely grated apple, raw and unpeeled

In a large pot, combine all ingredients. Bring to a boil over low heat, stirring frequently. When it becomes soupy, increase heat and bring to a full boil.

Stir slowly as it cooks for 15 to 20 minutes. It will thicken and darken. Try to get it up to 220° F. (Higher elevations will not get the temperature up that high, so do your best.)

Pour into prepared canning jars, giving at least ¼ inch of headspace. Seal and process for 10 minutes in a boiling water bath, or 20 minutes at high elevation.

#apple #canning #condiment #dairyfree #glutenfree #honey #jam #maplesyrup #plum #vegetarian