Herbal Treats for our Season's First Ding Dong Practice

Ding Dong season is here! Last night we gathered to sing carols and learn new harmonies. Challenging and so much fun. This group is amazing and our director, Jessica Johnson, is brilliantly talented (not to mention kind and gorgeous!) 
I took some herbal treats and thought you might like to try them so recipes are included. 

Lavender Mint Cucumbers

3 cucumbers, peeled, cut in half lengthwise. Scoop out the seeds with a spoon and slice. Arrange on a deep dish plate or bowl. 

Dressing
1 Tablespoon lemon juice
2 Tablespoon safflower oil 
1 Tablespoons honey or sugar
1 Tablespoon finely chopped fresh mint
1 teaspoon fresh lavender blossoms
Whisk well and pour over cucumbers. 

Garnish with springs of fresh lavender and mint. 

Green Beans Vinaigrette

2 pounds fresh green beans with ends snapped off and strings removed.

​Steam until tender - about 5 minutes - and immediately plunge into a bowl filled with ice water to stop the cooking,

Place beans in a bowl or deep dish plate. 

Dressing
1 Tablespoon balsamic vinager
2 Tablespoon extra virgin olive oil
2 cloves garlic, minced
​1 Tablespoon fresh finely chopped herbs - I used parsley and rosemary.
Pour over beans and marinate for at least an hour. 
Garnish with nasturtiums if you have them.