Mill City Cooks

Honey-Lavender Butter with Grilled Vegetables

By: Market Chef Heather Hartman


½ pound unsalted butter, softened
¼ cup local honey
1 tablespoon lavender flowers (found in bulk section at your co-op, or from The French Nugget at MCFM)
1 jalapeno, seeded and finely chopped (optional)
½ teaspoon salt
Fresh cracked black pepper


In a small mixing bowl, combine the softened butter and honey, mix to combine.

Add the lavender, salt, fresh cracked black pepper to the butter (and the finely chopped jalapeno, if using). Mix well.

Place in a small glass jar.  Place in fridge until needed. Will last 2 weeks.

Heat a grill on medium heat, and get your spring veggies ready to grill. Make sure grates are clean and oiled.

Some ideas for veggie grill

-Rhubarb (yes! Grilling rhubarb can be a fun way to have something tart! Serve on vanilla ice cream, or add to your favorite jam for a fun spread)
-Bok Choy
-Red Onions
-Kale (oil well, keep it quick and moving on high heat on grill)
-Romaine Lettuce (same thing, quick and hot on grill)

Roughly chop grilled veggies, place in a bowl, and toss with the Honey-Lavender-Jalapeno Butter. Taste for salt, and serve