WHOLE GRAIN MAPLE LAVENDER CORNBREAD

1 cup yellow corn meal
3/4 cup whole wheat flour
1/3 cup turbinado sugar
1 tablespoon lavender buds
2 teaspoons baking powder
¼ teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted
2 tablespoons maple syrup
2 large eggs, beaten


Preheat the oven to 400 degrees F, oven rack in the middle. Butter an 8-inch pan or line a muffin tin with 12 paper cups.

Place the cornmeal, flour, sugar, lavender, baking powder and salt in a large bowl. Whisk to combine.

Add the milk, butter, maple syrup and beaten egg. Stir well to obtain a smooth batter.

Transfer to the prepared pan. Bake until a skewer comes out clean, 25 to 35 minutes (15 to 18 minutes if baking muffins).

Cool to room temperatures before cutting.

Serves 12

TOMATO LEEK SOUP

2 tablespoons butter
1 large leek, minced
5 large ripe tomatoes, peeled and chopped (or 1 (28-ounce) can diced tomatoes)
2 garlic cloves, halved
1 ½ cups vegetable broth
2 bay leaves
Sea salt and freshly ground pepper
½ cup heavy cream, plain yogurt or kefir


In a medium pot, melt the butter over medium-low heat. Add the leek and saute until translucent, about 5 minutes.

Add the tomatoes, garlic, vegetable broth and bay leaves. Season with salt and pepper. Bring to a boil. Cover the pot with a lid and simmer for 15-20 minutes.

Discard the bay leaves. Add the cream, yogurt or kefir. Blend the soup until very smooth. Serve hot.

Serves 4

TOMATO SOUP