Recipe from cooking demo at the Walnut Creek Farmers Market on September 17, 2006 done by Chef Nader Sharkes, Chair of the Culinary Program at Contra Costa College

(Serves 4)
For the Pot-au-Feu:
1 tsp black peppercorns
2 sprigs parsley
1 clove garlic
½ tsp lavender leaves
8 cups vegetable stock
8 young carrots, stems trimmed, peeled, and blanched
2 young leeks, trimmed, halved lengthwise, and blanched
6 small artichokes, stems trimmed, halved and blanched
2 young zucchini, halved lengthwise and blanched
4 Brussels sprouts, stems trimmed and blanched
4 pearl onions, blanched
1 pint assorted cherry tomatoes
2 large white potatoes, peeled, shaped into balls with a melon baler and blanched
14 sugar snap peas, blanched
8 yellow patty pan squash, blanched
Salt and pepper to taste

For the herbs de Provence oil:
1 sprig of thyme
1 sprig rosemary
1 sprig sage
2 teaspoons lavender leaves
1 sprig basil
½ cup olive oil
Salt and pepper to taste

For the herbs de Provence oil, in a small bowl, combine all the ingredients, cover with plastic wrap, and set aside in refrigerator to infuse for 24 hours, Strain and reserve.
NOTE: At the cooking demo, Chef Nader put all ingredients into a blender and blended for about a minute then strained it through cheesecloth.

For the Po-au-Feu, tie the peppercorns, parsley, garlic and lavender in a small piece of cheesecloth and set aside in a large sauce pan. Add the vegetable stock and bring to a boil. Reduce heat to simmer. Add all the vegetables, season and simmer until well heated. Remove from the heat and set aside, keeping warm.
To serve, ladle some of the broth into a bowl, arrange some vegetables decorative on top, and drizzle with the herbs de Provence oil.