Lavender Lemonade
Yogurt Bark with Nuts and Dried Fruit
Deviled Eggs with Avocado
Serves 6 Serves 8 Serves 24
Ingredients :
• 1 cup water
• 1 cup sugar
• 3 tablespoons dried lavender or 2 / 3 cup fresh lavender
• Juice of 3 lemons
• 34 ounces carbonated water
• Lemon slices and lavender stems for garnish
Directions :
1 . In a small saucepan , bring the cup of water to a boil and add the sugar . Let simmer for a few minutes . Then , remove from the heat . Add the lavender and cover . Let it steep for 15 minutes . Strain through a sieve .
2 . Pour the lavender mixture , lemon juice and carbonated water into a jug .
3 . Refrigerate for at least an hour . Garnish with lemon slices .
Ingredients :
• 3 / 4 cup assorted nuts and seeds ( almonds , pecans , cashews , sunflower seeds , pumpkin seeds , etc .), coarsely chopped
• 2 cups vanilla yogurt
• 1 / 4 cup honey
• A pinch of salt
• 1 / 2 cup dried fruit of your choice ( cranberries , apricots , etc .), coarsely chopped
Directions :
1 . Roast the nuts and seeds for several minutes in a dry skillet to bring out their flavors and crunchiness . Set aside .
2 . In a small bowl , combine the yogurt , honey and salt . Pour the mixture onto a parchment-lined baking sheet and spread it into an even layer . Sprinkle the fruit , nuts and seeds over the yogurt mixture . Place the baking sheet in the freezer for at least two hours .
3 . Cut the bark with a knife or break it up with your fingers . Store in the refrigerator .
Ingredients :
• 12 large eggs
• 4 slices of bacon
• 2 ripe avocados
• 2 tablespoons lime juice
• 1 tablespoon Tabasco or Sriracha sauce
• 1 teaspoon salt
• A few sprigs of fresh Italian parsley
Directions :
1 . Place the eggs in a large casserole , cover with cold water and boil over high heat for 12 minutes .
2 . While the eggs are boiling , prepare a large bowl of very cold water — make sure to add ice !
3 . Cook bacon in the microwave until crispy , and chop into thick pieces .
4 . After 12 minutes , plunge eggs in the cold water . Once nice and cold , peel off the shell , cut the eggs in half ( lengthwise ) and remove the yolks .
5 . Mix the egg yolks , peeled avocados , lime juice , hot sauce and salt in a food processor until smooth and creamy .
6 . Use a small spoon or pastry bag to stuff the egg halves . You should have enough stuffing to make 24 nice mounds . Finish by topping with bacon bits and Italian parsley .
24 � SOUTH � MARCH-APRIL ’ 24
Recipes courtesy of Newspaper Toolbox