A recipe for roasted chicken with a lavender and honey glaze. Meat: 1 Whole Chicken Produce: 2tsp Dried Lavender 1tbsp Dried Rosemary 1tbsp Dried Thyme Condiments: 1/4 cup Balsamic Vinegar 1/2 cup Honey Baking & Spices 1/2tsp Red pepper flakes 1tbsp Salt

2 1/2 cups of heavy cream 1 1/2 coups of whole milk 3/4 cup granulated sugar 1/4 cup dried culinary lavender 1/4 tsp salt 2 tsp vanilla extract 12 oz white chocolate chopped

1 stem lavender flowers (fresh) 1 cup of hot water 1 tea bag or loose leaf holder

Specialty Ice Tray 7 sprigs of lavender Water

Produce: 2tbsp Dried lavender Condiments: 5tbsp Honey Baking & Spices: 1 Red and Blue food coloring Dairy: 1 1/2 cups Greek yogurt (plain non-fat) 3/4 cup whole milk Popsicle mould

Produce: 2tbsp Culinary dried lavender 2 Zest of Lemons Refrigerated: 8 eggs large Condiments: 1 1/4 cups lemon juice, fresh Baking & Spices: 2 1/2 cups flour 3 1/4 cups granulated sugar 3 1/4 cups lavender sugar 1 powdered sugar (lightly sprinkled) 1/2 tsp salt 2 tsp vanilla extract Dairy: 8 oz butter, unsalted

Produce: 1 tbsp culinary grade lavender Baking & Spices: 4 oz chocolate 3 drops purple food coloring 2 cups granulated sugar 3/4 tsp salt 1 tsp vanilla extract 12 oz white chic chips Dairy: 4 oz butter 3/4 cup heavy cream 7 oz marshmallow cream

1 1/2 to 2 tbsp lavender honey simple syrup (2 tsp fresh lavender flowers; 1/2 cup granulated sugar; 1/2 cup water; 1/2 cup honey) 1/3 cup coffee concentrate 1/3 cup milk 1/3 cup ice