CONSCIOUS KITCHEN

Refreshing Lavender Lemonade

Add a calming, herbal twist to one of your favorite summer drinks with this refreshing lavender lemonade.

INGREDIENTS

3 cups water 1/2 cup honey or sweetener of choice 3/4 cup freshly squeezed lemon juice 2 tablespoons organic culinary grade lavender flowers Ice 1 splash cranberry or pomegranate juice optional for pink flavor— Add until desired color is achieved

DIRECTIONS

1. Boil 1 1/2 cups water 2. Remove from heat and add lavender flowers and honey 3. Allow to steep for 2 hours (30 minutes minimum) 4. Strain 5. Pour into a pitcher 6. Add the freshly squeezed lemon juice and additional 1 1/2 cups of water 7. Place in refrigerator until ready to serve 8. Serve with ice, lemon slice, and sprig of fresh lavender

Old Fashioned Blueberry Nectarine Crisp

This old-fashioned fruit crisp delights with a thick filling of plump blueberries and sweet nectarines, covered by a warm, buttery oat topping. Grandma would be proud!

FOR THE TOPPING

1/3 cup flour 1/3 cup old-fashioned oats 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 5 tablespoons cold unsalted butter

FOR THE FRUIT FILLING

4-5 medium nectarines, pitted and sliced 1 1/2 cups blueberries, rinsed 1/3 cup granulated sugar 2 tablespoons tapioca granules 1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 375 degrees. 2. In a medium bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, and salt. Stir until evenly combined. 3. Cut butter into small cubes, then add to the flour mixture. Work the butter in with a pastry blender or with your hands until the mixture comes together into small crumbly clumps. Set aside. 4. In a large bowl, combine nectarines, blueberries, granulated sugar, tapioca, and vanilla extract. Stir to combine. 5. Spread fruit mixture across a 2-quart baking dish, and sprinkle with the topping. 6. Bake for 45-50 minutes, until the fruit is bubbling and the topping is golden brown. 7. Serve warm with ice cream.

Grilled Balsamic Bruschetta Chicken

Gather the most flavorful tomatoes from your latest Farmer’s Market haul and make this summer favorite!

FOR THE BRUSCHETTA TOPPING

1 1/2 cups diced tomatoes 1 tablespoon minced red onion or shallot 2 teaspoons olive oil Sea salt and freshly ground pepper to taste 2 tablespoons basil, cut into thin slivers Extra olive oil and reduced or aged balsamic for drizzling Optional: 1 thin slice of prosciutto per person

FOR THE BALSAMIC CHICKEN

1 pound boneless, skinless chicken breasts 1/2 teaspoon sea salt 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 clove garlic, minced

DIRECTIONS

1. Place the chicken breasts into a glass dish and add the sea salt, olive oil, balsamic vinegar, and garlic. Mix to combine the marinade with the chicken and refrigerate for at least 1 hour or overnight. 2. When you’re ready to cook the chicken, preheat the grill over medium high heat until a steady temperature of 400ºF is reached. Place the chicken on the grill and adjust the heat if necessary to maintain a temperature between 350º-400ºF. 3. Grill for 10-12 minutes on the first side, turn the chicken when it easily comes loose from the grill, and grill an additional 8-10 or until it’s no longer pink in the center. 4. While the chicken is cooking make the bruschetta topping. Place the diced tomatoes into a bowl, then add the red onion/shallot, and olive oil. Mix to combine, then season to taste with sea salt and pepper. Mix in the basil and set the mixture aside and let the flavors meld together while the chicken finishes. 5. Serve the chicken with the bruschetta topping with additional olive oil and aged balsamic for drizzling. Add a thin slice of prosciutto (optional) and grilled veggies on the side.