The idea of this recipe comes up when I was living in Tuscany, where we produce our own honey and where lavender plants are spread all around the property.

It is a great combination to cook with these two local harvests. The aroma took me back to the steaming summers in the hills of the Chianti.

INGREDIENTS:

½ pound baby carrots

3-tablespoon honey

1-tablespoon lavender

1-tablespoon olive oil

Salt and pepper to taste

STEPS:

In large pot bring salted water to a boil, and then start blanching the carrots until tender by checking with a sharp knife.

Next, season with salt and freshly ground pepper.

Meanwhile, in a small bowl combine the honey, the olive oil and the lavender and whisk to combine then pour the mix on the carrots serve warm.

It is a great side dish for poultry and meat.