Recipe - Lavender Marinade For Poultry Or Fish

1 cup Orange juice
3 tablespoon Olive oil
2 Cloves garlic; pressed
1 teaspoon Dijon mustard
One half teaspoon Each: dried lavender; basil,
fennel seeds, savory
Kosher salt; freshly ground
pepper to taste

Chicago Tribune

Preparation time: 10 minutes Yield: 1 One fourth cups (10 2tablespoon servings)
Standing time: 30 minutes2 hours

This is good for any grilled poultry or fish. You also can use this
marinade as a salad dressing; see note.

1. Combine all ingredients in small bowl. Allow flavors to blend at least 2
hours before pouring over meat. 2. Marinate poultry up to 2 hours in
refrigerator; fish up to 30 minutes. Note: To use as a salad dressing,
substitute One half cup lemon juice for orange juice and increase olive oil to
One half cup.

Nutrition information per 2 tablespoons: Calories ...... 50 Fat
............ 4 g Cholesterol .. 0 mg Sodium ..... 13 mg Carbohydrates .. 3
g Protein ....... 0 g Posted to TNT Prodigy's Recipe Exchange Newsletter
by Rrairie@aol.com on Aug 27, 1997