Season Your Steak With Leelanau-Grown Lavender? (Yep! Plus Other Ways To Elevate Your Summer Cooking Game)
By Lynda Twardowski Wheatley | Aug. 16, 2021
This week, our sister publication Northern Express explores extraordinary Up North ingredients — locally sourced, crafted, or created from scratch — including a spotlight on a Leelanau Lavender’s Chef’s Finishing Essence. Have you tried this magical seasoning on a juicy steak, grilled just to medium-rare? Somehow, the aroma and flavor of lavender flowers cut from Leelanau County farms and combined Celtic sea salt, organic Madagascar black pepper, garlic, and lemon are neither a jarring perfume or sissified gilding of any meat lily; they are an otherworldly foil that alone can elevate both humble and prime cuts of steak — and, we can attest, eggs, pastas, salads, and butter or oil-dipped bread — to their highest potential.
Source it at Leelanau Lavender’s website, where you can also find a list of local stores that carry it. And for more instant meal upgrades.Check out the latest issue, Northern Express, available in a virtual edition here, or at one of nearly 700 spots in 14 counties across northern Michigan.
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