Today I have some neat recipes to try this summer:

Lavender and Lemon & Lime Cooler

Ingredients:
1 tsp. dried lavender blossoms
1 tsp. dried lemon verbena or other lemon herbs
1 cup boiling water
2 limes
2 tbsp. sugar (more or less to taste)

Remove water from the heat. Add the lavender and lemon verbena or other lemon herbs. Steep until cool. Add the juice and zest of the limes plus the sugar, stirring until all is mixed and sugar is dissolved. Stain and serve over ice.

Grilled Rosemary Vegetables

Ingredients:
2 tablespoons olive oil
1 tbsp. fresh chopped rosemary or 1 tsp. dried, crushed
1 clove garlic
2 sweet peppers
2 medium sweet onions, cut in wedges
1 medium zucchini
1 medium eggplant
15 cherry tomatoes
8 ounces of fresh mushrooms

Mix the oil, rosemary and garlic in small bowl. Cut all of the vegetables in wedges or chunks, leaving the cherry tomatoes whole. Thread the peppers, onions, zucchini, eggplant, tomato and mushrooms alternately on each skewer, leaving a little bit of space between each one. Brush the vegetables with the oil and herb mixture. Preheat the grill. Place skewers on the hot grill for about 10 minutes, turning and brushing with remaining rosemary oil until they are crisp tender.

Flower Drop Cookies
From: Recipes from a Kitchen Garden
by Renee Shepard & Fran Raboff

Ingredients:
1/2 cup anise hyssop flowers, chopped
3 eggs
1 cup sugar
1/2 tsp. vanilla
2 cup flour
1 tsp. baking powder
1/2 tsp. salt

Beat eggs until thick and lemon coloured. Add sugar and flowers. Beat 5 minutes. Add vanilla, flour, baking powder and salt to egg mixture. Continue beating 5 more minutes. Drop batter by teaspoonfuls onto greased baking sheets, spacing well apart. Bake at 325 F for 12 to 15 minutes.

SAVORY GRILLING RUB

This seasoning blend is great for chicken and pork.

Ingredients:
1 teaspoon ground cumin
1 teaspoon ground oregano
1/2 teaspoon salt (can leave out)
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1 lime, squeezed of juice
Olive oil, vegetable or canola oil

Combine the dry ingredients in a small bowl. 10-15 minutes before grilling pork or chicken, rub each piece of meat with a small amount of olive oil. Then season generously with the seasoning on both sides. Drizzle the fresh lime juice on one side, then place on the grill to cook as usual.

MORE RECIPES: Growing and using lemon verbena!
http://www.oldfashionedliving.com/lemonverbena.html
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Enjoy a tomato today. ~Brenda

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