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    1. Rosemary Shortbread Cookies

      2/3 cup granulated sugar
      2 ½ sticks sweet butter
      2 T finely minced fresh rosemary needles
      2 ½ cups all-purpose flour
      2 T granulated sugar (for sprinkling)

      1. In a food processor with a metal blade, process the sugar for several minutes until the texture of the sugar becomes very fine. With the processor on, add the butter in small pieces and process until smooth and creamy. Scrape down sides of bowl; add rosemary and flour and process just until mixture turns to crumbly bits.
      2. Scrape out food processor bowl onto a lightly floured surface. Mash together into a ball. Knead until mixture just holds together.
      3. Divide the dough into 2 equal parts. Pat each piece of dough into a flat disk; wrap well and refrigerate until cold, approximately 1 to 2 hours.
      4. Preheat oven to 300 degrees
      5. Roll the dough out on a well-floured surface to a ½-inch thickness. Cut out cookies using a plain round or fluted 2-inch cookie cutter and place on cookie sheets. Sprinkle the tops of the cookies with granulated sugar.
      6. Bake for 40-50 minutes, until cookies are pale gold in color. (Start checking at 35 minutes) Cookies should not be brown. Remove from oven and transfer cookies to wire racks to cool. Store completely cooled cookies in an airtight container.

      Yield: 3-4 dozen
      Will keep: 1 month at room temperature.

    2. Simple Tomato Salad

      — Tomatoes, sliced
      — Basil, chopped
      — Oil
      — Vinegar
      — Cheese (Buffalo Mozzarella or Feta)
      — Salt and Peppter

      Slice Tomatoes
      Add basil and cheese
      Add oil and vinegar
      Add salt and pepper to taste

    3. Lavender + Lemon Balm Popsicles


      ** 4 cups water
      ** 5-6  whole fresh lavender flowers
      ** 1 small handful fresh lemon balm
      ** 2-4 tbsp honey

      1. Bring the water to a boil, then pour over the lavender and lemon balm in a quart sized jar.

      2. Steep the tea for 10-15 minutes, then strain out the herbs with a fine mesh sieve
      and stir in the honey to your desired sweetness.

      3. Let the tea cool down a bit (you can add a few ice cubes if you’re impatient like
      me), then pour it into a popsicle mold. Freeze for several hours or overnight.