Ingredients:

• 2 organic chicken breast
• 3 tsp. fresh lavender (mine was dried out a little bit but I used the same amount)
• 1 small onion
• 1/4 cup lemon juice
• 2/3 cup olive oil

Directions:

1. Mix all ingredients together
2. Add chicken and marinate for 1-4 hours.
3. Preheat oven at 350. Bake for 30 minutes or until chicken is no longer pink on the inside.

Reminder: I do not measure things so you need to adjust the amounts, depending on how much you are making.

From the kitchen of Angie

Ingredients:

• 4 Salmon fillets, about 6 oz. each
• 3 Tbsp. extra virgin olive oil
• 3 Tbsp. dijon mustard
• 6 Tbsp. chopped pecans

Sauce:

• 1/2 cup heavy cream*
• 1 Tbsp. Dijon Mustard
• 1 Tbsp. drained capers, rinsed
• 2 Tbsp. finely chopped parsley
• Fine sea salt and pepper to taste

Directions:

1. Preheat oven to 400
2. Line a shallow baking pan with foil and lay salmon fillets on it, skin side down, at least 1 in. apart
3. Blend the olive oil and mustard together and spread 1/4 on top of each portion
4. Top with chopped nuts and bake through, about 10 minutes
5. While salmon bakes, whip the cream until it starts to stiffen, then whip in the mustard. Stir in capers and parsley. Season to taste with salt and pepper.
6. Transfer salmon to plates and garnish with a dollop of the sauce

*Note: Remember if you are dairy sensitive you may be able to tolerate the heavy cream since it is primarily fat. You can always use an alternative milk but the sauce will be much thinner; You may need to experiment.

Shared by Deb D. in State College

Gluten-free, Egg-free, Dairy-Free

Ingredients:

• 1 1/2 to 2 pounds halibut, skin removed and cut into “sticks” (you can use whichever fish you like.  White fish works the best)
• 1/4 cup sweet rice flour
• 5 to 6 Tbsp. water
• 1 tsp. Thai Kitchen red curry paste (it’s gluten-free)
• 1 tsp. salt
• 2 cups shredded unsweetened coconut
• Coconut oil for cooking

Peanut Dipping Sauce:

• 1/4 cup creamy organic peanut butter
• 1/2 cup water (more if needed)
• 2 to 3 Tbsp. fresh lime juice
• 1 clove garlic, crushed (optional)
• 1 tsp. Thai Kitchen red curry paste
• Salt to taste

Directions:

1. Rinse the fish, cut into “sticks.” In a separate bowl whisk together the sweet rice, water, red curry paste, and salt.
2. Begin heating a large 11 or 12-inch skillet over medium heat. You want your skillet to be hot when adding the fish.
3. While your skillet is heating, place the fish into the rice flour/water mixture and coat evenly. Then add the shredded coconut and mix it with the fish to coat, using your hands to press the coconut into the fish sticks.
4. Add about 3 to 4 Tbsp. of coconut oil to your skillet. Make sure the oil spreads out quickly. This means your pan is hot enough. Add the fish sticks. (If making several batches, you may need to add more coconut oil) Cook for 2 to 3 minutes on each side. Use tongs to flip them. You may need to cook yours shorter or longer depending on the thickness of the fish. The fish sticks will continue to cook after you remove them from the pan. You can check for doneness by breaking apart the thickest stick with a fork.
5. To make the peanut dipping sauce, whisk all ingredients together in a bowl. Add more water to desired consistency. Add salt to taste.

Alterations:

• For a vegan version of this recipe (if you tolerate soy) try cutting extra firm tofu into sticks and marinating them in a mixture of brown rice vinegar, red curry paste, and tamari.
• The sweet rice flour mixes well with the Thai flavors but feel free to use whatever flour you like.

Adapted from NourishingMeals.com