Grilled rosemary lavender shish kebab with a blueberry sauce. The recipe is based heavily on this recipe. The chicken was coated in olive oil, rosemary, and a sprinkle of lavender, then grilled. The sauce is a combo of pureed blueberries, grape jelly, red wine vinegar, and orange juice. It was a perfect tangy complement. Served with garlic and sesame crusted zucchini and organic carrots and celery.
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