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Lamb tartare topped with sweet ebi shrimp tartare and a beautiful garden of flowers dusted with gold. L20 (Chicago)
www.trespluscool.com
Dress up your food - wild flowers and herbs provençal, organic of course!
www.lifeofafoodie.com
Beet and Fennel Salad with Goat cheese and Grapefruit Vinaigrette
www.windattack.com
The Shaved Brussels Sprouts Salad with Pomegranate, Toasted Hazelnuts and Cocktail Grapefruit that graced my Thanksgiving Table.
www.flavorexplosions.com
Nasturtium Pesto and Goat Cheese Crostini
flagrantedelicia.com
Champagne, hibiscus and rooibos infused plums with a raspberry sorbet and a tuile
gattinamia.blogspot.com
Ravioli with butter sauce infused with green figs, red grapes and thyme, garnish with edible & organic flower by Kitchen Unplugged
