Warm Veggie Salad with Spices and Lavender

1 T. olive oil

1 small shallot, chopped

2 mini sweet peppers, chopped

1 large fresh mushroom, chopped

2 or 3 cloves of garlic, minced

3 small red potatoes, cooked and sliced

1 c. frozen petite green beans

2 c. baby power greens

1/4 t. each cumin, coriander, cardamom, & ginger

1/8 t. each turmeric & sea salt

Ground pepper to taste

2 or 3 eggs (optional)

1/2 t. lavender buds

Stir together the cumin, coriander, cardamom, ginger, turmeric, and salt, and set aside. In a large nonstick pan, saute the shallot, peppers, and mushroom for 2 minutes in hot olive oil. Reduce heat to medium and add the garlic, stirring for another 30 seconds. Add the sliced potatoes and, stirring occasionally, cook for 3 -5 minutes until potatoes begin to brown. Add the beans and stir gently until the beans are partially thawed. Add the spice mixture and stir until fragrant (30 seconds). Heap the greens over the vegetables and cover the pan. Steam for 3 – 5 minutes until greens are wilted. Stir, remove from heat, and serve warm. If desired, fry an egg for each serving and place on top of each salad. Sprinkle with freshly ground pepper and lightly crushed lavender buds. Makes 2 or 3 servings.