Whole Wheat Apple Pecan Buttermilk Waffles with Lavender Honey Butter

There's nothing like a Sunday with my family gathered around the table sharing in fresh baked waffles. 

Always a favorite with my husband and children.. but this new recipe utilizes whole wheat flour to give it a nuttier more satisfying bite.. as well as a healthier one too!

I love flavored butters and the addition of lavender essence was fun and fanciful at the same time. Perfect for the turn of weather and preparations for Spring! You can use any essential oil.. just remember they are concentrated and you don't need much at all.  If you do happen to make a purchase of oils.. it's nice to have lemon and peppermint on hand too. You can add them to a cake mixture or buttercream icing. You'll love how unique your recipes will be when you start playing with flavors, essences and extracts. You bring a whole new level of individuality to your cooking! 

Hope you enjoy! Buon Appetitio!

Laurie

Orzo Pasta with Roasted Parsnips, Carrots and Potatoes

I'd love to call this my "Peter Rabbit Pasta Dish".. because as I was grabbing vegetables from my refrigerator yesterday it occurred to me that if I had a household of bunnies they would be very happy crowd.
It was for my son that this recipe came about. He is a vegetarian who also is borderline diabetic. So yesterday when he came home early from school, looking faint and pale-ish I grabbed what I had as far as veggies go and whipped this dish up. It had such beautiful flavoring. I have never used parsnips in my pasta dishes.. but with the herbs and pesto all the veggies melded so well together.

Orzo Pasta with Roasted Parsnips, Carrots and Potatoes


Pasta
1/2 - 3/4 lb. Orzo Pasta ~ cook according to manufacturers directions.
*Note ~ I salt my water with approximately 2-3 Tbsp regular salt. I also taste my water to make sure it’s not too salty, or under salted. This ensures that your pasta won’t be bland.

Roasted Veggies
2 Parsnips
2 Carrot
3 Small White Rose Potatoes
6 Asparagus Spears (thin ones)
4 Roma Tomatoes seeds removed and chopped
5 sprigs thyme leaves removed
5 Basil Leaves chiffonade

Olive Oil Marinade
3/4 cup olive oil
2 Tbsp. prepared Pesto (store bought kind is fine)
2 Cloves Garlic thinly sliced
1 Shallot thinly sliced
Fresh Cracked Black Pepper to taste
Sea Salt to taste
1/2 tsp. Red Pepper Flakes
Parmesan (always the best quality you can afford) for grating over pasta


Preparations
Preheat oven to 400 degrees
Cook your pasta and set aside.
Line a cookie tray with parchment paper or heavy duty tin foil.
Clean and cut up all your vegetables. Place in a bowl.
Whisk together all of the marinade ingredients. Toss over vegetables to coat well.
Lay vegetables on prepared cookie tray. If there is extra oil marinade drizzle it over vegetables.
Roast in the center of a preheated oven for approximately 20 - 30 minutes. The vegetables should be tender and caramelized. They are SO yummy this way!
Toss vegetables into prepared Orzo pasta. Put onto a heat proof serving platter. Sprinkle around a cup of parmesan cheese over the top.
Put back into the oven for 10 to 15 minutes till cheese melts and starts to get golden. Keep an eye on it, all ovens are NOT created equal.

Enjoy!!
Buon Appetito, Laurie