Adjust the oven rack to the middle position and preheat the oven to 350°F. Spray an 8" tart pan with non-stick cooking spray and set aside.
Whisk together the flours and salt in a medium mixing bowl and set aside.
Using a hand or stand mixer, beat the sugar and butter together until fully incorporated and airy, about 1 minute. Add the rosemary, lavender, lemon zest, vanilla and salt to the sugar and butter and mix until incorporated. With the mixer running, slowly add the flour over low speed until just incorporated, scraping down the sides of the bowl as needed. There should be clumps of dough at this point.
Pour the mixture into the prepared tart pan and press down lightly with your hand to smooth the surface. The bottom side of a measuring cup is another good way to pat down the surface. Using the tines of a fork and pressing down so you hear the metal tap against the pan, prick lines of holes in the dough to create a dozen wedges. Finish by pressing the bottom of the tines horizontally around the edges of the dough.
Bake for about 23 minutes or until the edges have just started to turn golden but the center is still pale. Remove from the oven and allow to cool for a few minutes. Then, using a knife or bench scraper, cut the shortbread along the pricked lines. Allow to cool a bit more in the pan and then carefully lift the pieces out using a spatula or cake server and transfer to a wire rack to cool completely.
These cookies are based on Dorie Greenspan's "Rose-Hibiscus Shortbread Fans" Recipe
You can omit the rice flour and use 1 cup plus 2 tablespoons all purpose flour
Place all ingredients in a medium mixing bowl and smash together with the back of a spoon. Taste test it by adding a small amount to a piece of plain bread or cracker. Adjust seasoning as desired and do another taste test. To store, form into a log using plastic wrap and store in the freezer until ready to use.
If you need to quickly bring cold butter to room temperature, cut it into 1" pieces and place evenly on a dinner plate. Cook in the microwave in 30 second increments at 20% power. The butter should be soft to the touch but not runny.
Place all ingredients in a bowl and mix very well. Transfer to a piece of plastic wrap and roll butter into a tube shape and seal well. Store in the refrigerator for a week or the freezer for up to a year.
1) you can use parsley in place of dill; 2) I bet a little smoked paprika would be great in here too.
Heat butter in a Dutch oven over medium heat until foaming has subsided. Add the onion bulb and zucchini, along with 1 teaspoon sea salt and pepper to taste, and cook, stirring occasionally, until softened and just lightly browned, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add the stock and bay leaf, cover, and bring to a simmer and cook for 10 minutes. Remove the cover and add the onion greens and peas and simmer for another 2-3 minutes, or until the onion greens are just soft. Remove from heat, add fresh herbs (start with 1 tablespoon) and puree using an immersion blender (easier but you won't get a really smooth texture) or transfer to a blender in a couple batches (more time consuming but you get a smoother texture). Taste and adjust seasoning as needed, adding the additional tablespoon of herbs if desired. Serve immediately or cool to room temperature before storing in an air-tight container in the refrigerator. Garnish ideas are listed above in the "Variation" section.
1) you can serve this hot, room temperature or chilled, making it a great soup for any time of year; 2) I used parsley as the fresh herb addition when I garnished it with creme fraiche and then cilantro when I garnished it with tempeh, but I think basil or tarragon would be great as well.