Strawberry vinaigrette adds zing to organic greens and pansies. (Plus, info on edible flowers.)
Individual Cottage Pie made with naturally purple potatoes.
Scallop risotto with rosemary petals and fennel flowers
Pomegranate and Rose Yogurt: Saffron flavored yogurt layered with fresh pomegranates and rose petals – a dessert fit for royalty.
[recipe] My blog turns one today! To celebrate, I bring you yummy cake.
Lavender Sugar for relaxing tea and pretty confections. Breathe.......
Tarragon Chicken Salad inside an edible daylily, brings late summer to the table.
Bacon and Ricotta Stuffed Squash Blossoms
[DB] Pear & goat cheese strudel with a muscato honey drizzle..woot for the Daring Bakers May Challenge!
Salad Greens with Edible Flower Confetti
Banana Blossom with Glass Noodles (Kilawin Puso ng Saging sa Sotanghon)
[DB] HIBISCUS CHEESECAKE: an edible flower spin on this month's Daring Bakers Challenge. Sweet and tangy mixed with fat free cream cheese
Lemon Pound Cake made with violet flower syrup
Edible Flowers: Nasturtium blooms stuffed with salmon cream cheese and capers
The perfect fried Courgette flower filled with a warm and flowing anchovy mousse surprise!
Edible Flowers: Nasturtium Butter
Peas and pea shoots cooked with sausage, bacon and leeks, garnished with pea blossoms.
Grilled Lamb Riblets with Lavender Orange Marinade
Lamb tartare topped with sweet ebi shrimp tartare and a beautiful garden of flowers dusted with gold. L20 (Chicago)
Dress up your food - wild flowers and herbs provençal, organic of course!
Beet and Fennel Salad with Goat cheese and Grapefruit Vinaigrette
The Shaved Brussels Sprouts Salad with Pomegranate, Toasted Hazelnuts and Cocktail Grapefruit that graced my Thanksgiving Table.
Nasturtium Pesto and Goat Cheese Crostini
Champagne, hibiscus and rooibos infused plums with a raspberry sorbet and a tuile
Ravioli with butter sauce infused with green figs, red grapes and thyme, garnish with edible & organic flower by Kitchen Unplugged
Edible Easter Lilies