Kitchen Aromatherapy

Ingredients:

1/3 cup olive oil
2 Tbs. balsamic vinegar
4 Tbs. fresh thyme
salt and pepper to taste
3 potatoes, cubed
6 beets, cubed
6 carrots, cubed
3 red onions, cubed
12 whole garlic cloves

Preparation:

Combine the oil, vinegar, thyme, salt and pepper. Mix well. Pour over cubed vegetables and garlic and mix well. Transfer to a cookie sheet and cook at 400 degrees for 30 minutes.

Ingredients:

1 cups fresh rosemary
1 cups pine nuts
2 garlic cloves
salt and pepper to taste
2 Tbs. olive oil
3-lb. pork tenderloin

Preparation:

In a food processor, combine the rosemary, pine nuts, garlic, salt and pepper. Pulse a few times until ingredients are mixed and chunky. Leave the processor running and pour the oil in a stream until you have a smooth paste.

Rub the paste over the pork loin and place the meat in a roasting pan. Cook at 400 degrees for 25 minutes per pound. The roast is done when it reads 150 degrees on a meat thermometer.

* Note: This paste works well on pork chops, chicken, or with a little more oil added to it, as a vegetarian sauce for pasta.

To add the intriguing scent and taste of lavender to a standard creme brulee recipe, sprinkle some lavender (the purple flower tips) in the cream you will use. Gently heat and then strain the cream. Continue with recipe normally. The infused cream will add a gentle hint of lavender to the finished product.