You know those times when you're just moving along through your days, then something really great happens and you don't totally know why but you don't question in it - instead, you just ride the high? Well, I've been riding a high for the past several months as I've had the pleasure of developing and testing recipes for Bonnie Plants. Basically, the dream.
If you follow my blog, I'll be posting links to original recipes featured on their site. I'm excited to share not only this work with you, but also help you get to know a pretty wonderful company. Bonnie grows vegetable and herb (and a few fruit) transplants - baby plants that you can buy in local stores to grow at home! They sell tomatoes, basil, strawberries, peppers, lavender, mint....the list goes on. So, get to know Bonnie Plants, grow something of your own and make some good food.
The first recipe I'd like to share is one I had a lot of fun developing - Lavender Upside Down Cake. This cake is delicately flavored with lavender flowers, has a spongey but dense texture, and is perfectly balance with a fresh fruit top (eh, bottom?). What I love most about this cake is that it's adaptable for all seasons - try strawberries in the spring, blue or blackberries in the summer, raspberries in the fall and citrus in the winter. You can even mix up the cake's flavor by subbing the lavender for other spices. And.....it's really easy to make. Find the recipe on Bonnie's website by clicking the picture below.
