Honey, Mint & Lemon Jelly

Honey, Mint & Lemon Jelly

Honey, Mint & Lemon Jelly

 

1 C. water

1 C. lemon juice

1 C. fresh mint

.8 ounces fruit pectin

1 ¼ C. sugar

1 T. honey

 

Combine water, lemon juice and mint in a medium saucepan. Bring to a boil over high heat. Remove from heat and cover with lid for 10 minutes to steep mint. Strain mint out of liquid and add liquid back to the pan. Stir in pectin and bring to a roiling boil over medium high heat. Stir in sugar and honey, and boil for 1 minute more. Remove from heat. Serve over warm biscuits. Refrigerate remaining jelly.

Blackberry Roasted Plum Preserves

Blackberry Roasted Plum Preserves

Blackberry Roasted Plum Preserves

 

4 C. blackberries

2 C. plums, halved, pitted (I used sugar plums)

4 C. sugar

tap here

1 lemon, zested and juiced

 

Heat oven to 400 F. Place halved, pitted plums on baking sheet. Sprinkle with a T. or two of sugar and roast for 10-15 minutes. This just gives the jam a nice toasted flavor. Place blackberries, plums, sugar, lemon juice and zest in a large saucepan or dutch oven. Cook on high heat to a boil. Boil for 2-3 minute and reduce to medium/medium-low heat to cook for an additional 15 minutes or so. Use a candy thermometer to heat to 220F before removing from heat. You can test the jam by placing a small amount onto a plate that has been in the freezer for 5+ minutes. It should gel after a couple minutes to the preferred consistency. Can per canner instructions, if desired. Cool and enjoy!

Rhubarb Mead (Honey Wine)

Rhubarb Mead (Honey Wine)

Rhubarb Mead (Honey Wine)

 

1 C. Rhubarb, chopped

1 C. honey

3 C. water

1 tsp. lemon juice

1/4 packet wine yeast

 

Add the honey and rhubarb into a quart mason jar. If you’d like, allow the honey to draw the juices out of the chopped rhubarb for 24 hours, but that’s optional. Add the lemon juice and water to the mason jar and stir to incorporate and dissolve the honey. Dissolve 1/4 packet of wine yeast in a small amount of water. Allow it to bloom for at least 5 minutes before adding it into the mason jar. Top the jar with water if necessary to bring it to within an inch of the top. Seal the quart mason jar with a mason jar fermentation kit and allow to ferment at room temperature for about 6 weeks.  Once fermentation has stopped, gently pour the mead into another container, leaving behind any sediment in the jar. Pour it through a fine-mesh strainer to remove any rhubarb hunks. Bottle in a flip-top Grolsch bottle and let it age for at least 2 more weeks before drinking.

Peach + Citrus Marmalade

Peach + Citrus Marmalade

Peach + Citrus Marmalade

 

2 lb. peaches peeled, pitted and chopped (about 6 medium)

1 orange peeled + quartered

1 lemon zested, then peeled + roughly chopped

4 tsp. calcium water see step #1

1 tsp. butter to minimize foaming

1 3/4 C. sugar

3 tsp. Pomona’s Pectin mixed with sweetener

 

Before you begin, prepare calcium water. To do this, combine ½ tsp. calcium powder (in the small packet in your box of Pomona’s pectin) with ½ C. water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use. Rinse the peaches, remove and discard stems and pits, then chop and place in food processor. Process until chopped. Measure 3 C. mashed peaches and place into sauce pan. Rinse citrus. Zest lemon into peaches in the sauce pan. Then roughly chop the lemon and orange and place into food processor. Pulse citrus until it is chopped. Then add to peaches. Add 4 tsp. calcium water to fruit mixture, stir well. Cover saucepan, bring fruit to a boil, and then reduce heat and simmer, still covered, for 5 minutes. In a separate bowl, combine the sweetener and the 3 tsp. pectin powder. Mix well and set aside. Bring the peach mixture to a rolling boil over high heat. Gradually add pectin-sweetener mixture, stirring vigorously between each addition, continue cooking for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat. Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more). Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.) Allow jars to cool undisturbed for 12-24 hours. Confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

“just a cup” rosé wine jelly

“just a cup” rosé wine jelly

“just a cup” rosé wine jelly

 

3/4 tsp. Pomona’s Universal Pectin powder

1/4 C. plus 2 T. sugar

1 C. rosé wine

1/2 tsp. Pomona’s Universal Pectin calcium water prepared according to package

1 T. fresh-squeezed lemon juice

 

Because recipes made with Pomona’s Universal Pectin have such a short cook time, have your jars prepped and out of the water bath before you even start cooking the jelly. I like doing this in 2 quarter pints, since the batch size is so small. Because the batch is so small, you can also skip the water bath altogether and stash this in the fridge if you prefer. Stir together pectin and sugar in a small bowl and set aside. Combine the wine, calcium water, and lemon juice in a small saucepan. Bring to a boil over high heat. As soon as the mixture comes to a boil, gradually add the pectin-sugar mixture, whisking continually to help it dissolve. Cook for 1 to 2 minutes more while whisking to dissolve the pectin. Remove from the heat and use a clean spoon to skim off any foam. Ladle into prepared quarter-pint jars, leaving 1/4 -inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.

Pink Pepper & Strawberry Ice Cream from Honeychild’s Sweet Creams

Pink Pepper & Strawberry Ice Cream from Honeychild’s Sweet Creams

Pink Pepper & Strawberry Ice Cream from Honeychild’s Sweet Creams

 

1 pound strawberries, leaves and stems removed, sugared with ¼ C. sugar

1 C. heavy whipping cream

2 C. whole milk

¾ C. sugar

8 egg yolks

2 tsp. fresh ground pink pepper

½ tsp. salt

1 pinch lemon zest

 

Purée the sugared strawberries and set aside. Heat milk, cream and sugar at low temperature until sugar dissolves. Add yolks to milk and pulse with immersion blender. Heat custard to 170°F, then immediately remove from heat and strain. Use an immersion blender to mix in strawberry, lemon zest, salt and pepper. Chill for 1 hour, or until cool to the touch. Transfer to an ice cream machine and churn until semi-solid. Once finished churning, immediately remove from machine and serve or scoop into freezer-safe container then place in freezer.

Freakishly Delicious Olives, Warmed by the Fire

Freakishly Delicious Olives, Warmed by the Fire

Freakishly Delicious Olives, Warmed by the Fire

 

1½ C. firm, green, pit-in olives, rinsed of brine

1 tsp. chile flakes

1 sprig rosemary

½ C. extra-virgin olive oil

 

Prepared olives

1 large garlic clove

1 small orange

Mix and pack

 

In a leakproof container or resealable bag, combine the olives, chile flakes, rosemary, and olive oil and transfer to the refrigerator. Do ahead: Kept cold, olives keep 1 week. Add the flavorings at camp: In a small pan, add the prepared olives and set over low heat. Smash and peel the garlic, then add to the pan. Using a sharp knife or vegetable peeler, cut the rind off the orange and add the peel to the olives, along with 2 T. of the orange’s juice. Heat and serve: Let the olives bubble gently for at least 5 minutes and up to 30 minutes. When they’re warm and the smell is glorious, remove from the heat, squeeze in a bit more orange juice, and serve.

Strawberry-Thyme Croustades

Strawberry-Thyme Croustades

Strawberry-Thyme Croustades

¾ C. all-purpose flour
½ C. almond flour
1/3 C. oatmeal
¼ C. brown sugar
¼ tsp. of salt
A few grinds of fresh black pepper
½ tsp. fresh thyme leaves (divided use) plus extra for sprinkling
1/3 C. butter, at room temperature
½ pound strawberries, sliced
2 T. local honey
¼ C. salted and roasted pistachios, chopped

Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place flour, almond flour, oatmeal, brown sugar, salt, pepper and ¼ tsp. of thyme leaves into mixer bowl. Add butter and mix until large lumps form. Divide dough into 6 portions and roll out each (or press each down with your palm) to form discs. Put discs on baking sheet and bake for 20 minutes. Meanwhile, mix together remaining ¼ tsp. of thyme leaves, strawberries and honey. After the little crusts have cooled, top with strawberry mixture, then sprinkle with extra thyme leaves and chopped pistachios. Serve warm or later at room temperature.

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

 

1 C. in-shell sunflower seeds, harvested and raw

2 ½ T. kosher salt

1 quart of water

 

Preheat the oven to 450°. Harvest sunflowers when the flower head is drooping and the petals around the center are dried. Note — the best seeds come from larger varieties of sunflowers such, as Mammoth Sunflowers. Use your thumb to rub the sunflower seeds out into a collection bowl. Place seeds, salt and water into a medium saucepan and bring to a boil. Reduce to a simmer for 15 minutes, then drain the water. Spread seeds onto a sheet pan in a single layer and roast for 20 to 30 minutes (check often and stir so they do not char). When dry and roasted to your satisfaction, remove from the oven and enjoy!

Fig Leaf Simple Syrup

Fig Leaf Simple Syrup

Fig Leaf Simple Syrup

 

6 ounces light brown sugar

6 ounces demerara sugar

6 ounces raw honey

Two fig leaves, de-stemmed, about the size of your hand

 

Pick leaves that are not fully mature, but have been on the tree for a few days. The picked end of the leaf will ooze a sap. Try not to touch the sap, but if you do, simply wash your hands. Rinse the leaves making sure to rinse away as much sap as possible. Put 20 ounces of water in a saucepan. Add sugars and honey and bring to a slow boil. Once all sugar and honey have completely dissolved, add in two fig leaves and stir. Let them steep for a couple of hours or until liquid is cool enough to handle. Strain, store in sterilized jar and refrigerate. Keep in your fridge for up to a month.

 

  • Drizzle it on oatmeal, cream of wheat or grits for breakfast.
  • It is also a lovely topping for pancakes and waffles.
  • Use it in a cocktail, I want to create something with chocolate vodka and fig leaf syrup.
  • It is delicious on a soft tangy cheese such as a goats cheese.
  • Pair it with a tangy cheese, apple slices, and pistachios for a lovely bruschetta topping.
  • Whisk it into a salad dressing. I combined it with olive oil, honey mustard, shallots, salt, pepper, and vinegar to make a delicious salad dressing.
  • Add it to some yogurt with fresh fruit and nuts for a healthy snack.
  • Make a batch of pumpkin or apple fritters and give them a quick dip in some fig leaf syrup.

 

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

 

1 medium yellow squash

24 cherry tomatoes

5 T. olive oil, divided

2 tsp. garlic pepper

1 French baguette

2 tsp. Italian seasoning

For the Whipped Feta:

8 ounces feta cheese

¼ C. cream cheese, cubed

¼ C. water

½ C. olive oil

Zest of 1 lemon

Salt and pepper to taste

2 T. honey

 

Preheat the oven to 425°. Line a sheet pan with parchment paper. Quarter and cube the squash so the pieces are about the same size as the cherry tomatoes. In a medium bowl, toss the squash and tomatoes with 2 T. of olive oil and garlic pepper. Spread on parchment paper. Roast for 7 minutes. After you remove the roasted veggies, reduce oven heat to 350°. Slice the baguette into thin slices (about ½-inch thick, makes about 30). Brush with 2-3 T. olive oil and season with Italian seasoning, if desired. Bake for 15 to 20 minutes, turning once. For the Whipped Feta: In a food processor, combine feta, cream cheese, water and olive oil. Process 2 to 3 minutes. Add lemon zest, salt and pepper, and honey. Process 2 minutes longer. Can be made a day ahead. To serve, smear each crostino with Whipped Feta, followed by a spoonful of blistered tomatoes and squash.

Vegan Coconut-Milk Vanilla Ice Cream

Vegan Coconut-Milk Vanilla Ice Cream

Vegan Coconut-Milk Vanilla Ice Cream

 

4 C. coconut milk, divided

2 T. tapioca starch

1 1/4 cup(s) granulated sugar

1/4 cup(s) brown-rice syrup

1/4 teaspoon(s) pure vanilla extract

generous splash bourbon (optional)

 

Pour ¾ C. coconut milk into a small bowl. Whisk in the tapioca starch and set aside. In a saucepan, whisk together the remaining coconut milk, sugar and brown-rice syrup. Place over medium-high heat and whisk continuously until the mixture comes to a soft boil. Reduce the heat to medium-low and continue cooking for 5 more minutes—whisking each minute. While whisking, pour the coconut milk and tapioca mixture into the saucepan and whisk continuously. The mixture will thicken almost immediately. Remove the saucepan from heat and add the vanilla. Cover the mixture—preferably directly on top with plastic wrap to prevent a skin from forming—and refrigerate until cold, or overnight. Once cold, pour the liquid into a prepared ice cream maker, add the bourbon if using and churn until thickened to a soft-serve consistency—15 to 20 minutes. With a spatula, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until hard.

Patriotic Gelatin Salad

Patriotic Gelatin Salad

Patriotic Gelatin Salad

 

2 packages (3 ounces each) berry blue gelatin

2 packages (3 ounces each) strawberry gelatin

4 C. boiling water, divided

2-1/2 C. cold water, divided

2 envelopes unflavored gelatin

2 C. 2% milk

1 C. sugar

2 C. (16 ounces) sour cream

2 tsp. vanilla extract

 

In 4 separate bowls, dissolve each package of gelatin in 1 C. boiling water. Add 1/2 C. cold water to each and stir. Pour 1 bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes. Set the other 3 bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes. Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan is almost set, carefully spoon 1-1/2 C. sour cream mixture over it. Chill until almost set, about 30 minutes. Carefully spoon 1 bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 C. cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight.

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

 

1 sheet frozen puff pastry, thawed

1/4 C. apricot preserves

1/4 pound sliced Swiss cheese

1/4 pound sliced Ham

2 T. butter

 

Unfold pastry; layer with preserves, Swiss cheese and ham. Roll up jelly-roll style.

Cut into 16 slices. Place cut side down on a parchment paper-lined baking sheet. Brush melted butter over pastry. Bake at 400°F for 15-20 minutes or until golden brown. Serve with apricot preserve on the side.

Patriotic Pie Bites

Patriotic Pie Bites

Patriotic Pie Bites

 

Nonstick cooking spray, for greasing

1 box (14.1 ounces, or 399 g) refrigerated piecrusts (2 piecrusts), thawed

Flour, for dusting

½ C. (130 g) prepared blueberry pie filling

¾ C. (195 g) prepared cherry pie filling

¾ C. (195 g) prepared apple pie filling (if the apple pieces are large, chop up the filling)

Whipped cream, for topping (

 

Preheat the oven to 375°F (190°C; gas mark 5). Spray a 24-C. mini muffin pan with cooking spray.  Unfold one thawed piecrust at a time on a lightly floured surface. With a 2½-inch (6 cm) round biscuit or cookie cutter, cut 24 rounds from the piecrusts. Using the cookie cutter, cut 6 mini star shapes from the extra dough for garnishing the blueberry pies. Press a round of piecrust into the bottom and up the sides of each prepared muffin cup. Lay the prepared muffin pan horizontally in front of you and fill the crusts to look like an American flag as follows: top row, 3 blueberry and 3 cherry; second row, 3 blueberry and 3 apple; third row, all cherry; and bottom row, all apple. Top each blueberry pie with a mini star-shaped piece of dough. Bake for 25 to 30 minutes, until the filling begins to bubble and set in the center and the crusts turn golden brown around the edges. Allow to cool for 10 minutes or so before removing from the pan and recreating the flag shape on a platter. Top the apple pie bites with a dollop of whipped cream (if using).

Campfire Sausage with Grilled Vegetables & Salsa Verde

Campfire Sausage with Grilled Vegetables & Salsa Verde

Campfire Sausage with Grilled Vegetables & Salsa Verde

 

1 pound Italian Sausage (Sweet or Hot)

1 pound Sturdy Vegetables (New Potatoes, Small Carrots, Beets, Brocolli, Cauliflower or Anything in Season)

Salsa Verde

Fresh Baguette or Slices of Sourdough (Optional)

 

Build a fire in the fire pit. When the fire is hot, place an iron skillet over direct heat. Meanwhile, grill the sausages slowly over the indirect heat portion of the fire. Toss the cut vegetables in salsa verde (reserving some for serving) and roast them in the iron skillet—tossing frequently. If the vegetables start to get too dark before they are cooked through, move the skillet off the direct heat to the cooler side of the grill or grate (you can also move it off the fire onto a stone or wooden surface and tent with foil while the sausages cook). When both sausages and vegetables are done, serve with additional salsa verde and the bread. HINT: *Pack the sausage frozen and it will help keep the cooler cold.

Barbara’s Oat Crackers

Barbara’s Oat Crackers

Barbara’s Oat Crackers

 

1 C. organic flour

1 T. sugar

1 tsp. baking powder

1/2 tsp. salt

1 tsp. fresh thyme leaves (or ½ t. dry)

1/2 C. butter, softened

2 C. quick rolled oats (or regular rolled oats chopped in a food processor for 30 seconds)

1/2 C. milk

 

Combine the first 6 ingredients in a food processor and blend, then add the oats and milk. Pulse ingredients to mix again, then roll the dough into a ball, cover with plastic wrap and rest for 30 minutes. Preheat oven to 375°. Roll out the dough on a floured surface to 1/8-inch thick, or thinner, and cut into cracker-size pieces. Place on a baking sheet and prick each cracker with a fork several times. Bake 12 to 15 minutes until lightly browned. When cooled, sprinkle with sea salt and store in an airtight container. Makes several dozen crackers, depending on the size of the pieces.

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

 

1 pound bacon, cooked, drained and chopped

1 large white onion, julienned

1 C. local honey

1/2 C. sugar

1 C. apple cider vinegar

salt and pepper

 

2 C. goat cheese

6 cloves roasted garlic, pureed

1/2 tsp. white pepper

Turbinado or raw sugar

Herbs for garnish

 

Sweet Potato Chips

 

To prepare Bacon Jam, saute onions in oil until caramelized, about 20 minutes. Add honey, sugar, and vinegar and bring to a strong simmer. Let simmer, stirring occasionally, until the liquid becomes thick and syrupy (about 15 minutes). Reduce heat to low and add bacon. Season with salt and pepper and let cool at least 1 hour before serving. Serve with Bruleed Goat Cheese. Bacon jam will keep for up to 8 days in your refrigerator. To prepare Bruleed Goat Cheese, with a mixer or by hand, mix the goat cheese, roasted garlic, white pepper and salt. Press the mixture into an oven safe ramekin and bake at 400 degrees for 4-5 minutes, until warmed. Sprinkle raw sugar over the top in a thin layer, and brown (brulee) with a torch or place under broiler for 30 seconds. Top with bacon onion jam and serve with sweet potato chips.

Melody Cookies

Melody Cookies

Melody Cookies

 

2 1/4 C. all-purpose flour

1/3 C. unsweetened cocoa powder

1/4 tsp. baking soda

2 sticks unsalted butter, cut into chunks, at room temperature

3/4 C. sugar

3/4 tsp. fine sea salt

1 tsp. pure vanilla extract

1 large egg white

sanding or granulated sugar, for sprinkling

 

Sift the flour, cocoa and baking soda together. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth and creamy, about 3 minutes; scrape down the bowl as needed. Reduce the mixer speed to low and blend in the vanilla, followed by the egg white, and beat for 1 to 2 minutes. The white might curdle the dough and make it slippery — keep going; it will smooth out when the flour goes in. Turn the mixer off, add half the flour-cocoa mixture and pulse the machine to get the blending going, then mix on low only until the dry ingredients are almost incorporated. Scrape down the bowl and repeat with the remaining flour-cocoa mixture, this time beating just until the dry ingredients disappear and the dough comes together. Scrape the dough onto a work surface, divide it in half and shape each half into a disk. Working with one piece of dough at a time, sandwich the dough between pieces of parchment paper and roll out to a thickness of 1/8 inch. Slide the dough onto a baking sheet — you can stack the slabs — and freeze for at least 1 hour, or refrigerate for at least 2 hours. Getting ready to bake: Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. I use a 2-inch-diameter scalloped cookie cutter, but you can make the cookies smaller or larger if you’d like; the baking times will be almost the same, though the yield, of course, will change. Working with one piece of dough at a time, peel away both pieces of paper and return the dough to one piece of paper. Cut out as many cookies as you can. Place them on the lined baking sheets, leaving a generous inch between rounds; reserve the scraps. Sprinkle the cookies with sanding or granulated sugar. Gather together the scraps from both pieces of dough, re-roll them between paper until 1/8 inch thick and chill thoroughly. Bake the cookies for 15 to 17 minutes, rotating the pans front to back and top to bottom at the midway mark. The cookies are done when they feel firm to the touch around the edges and give only the least little bit when poked in the center. Remove the baking sheets from the oven and let the cookies rest on the sheets for about 2 minutes before transferring them to cooling racks with a wide spatula. Let cool completely. Cut out and bake the remaining dough, always using cool sheets.

Watercress & Wild Garlic Herb Spread

Watercress & Wild Garlic Herb Spread

Watercress & Wild Garlic Herb Spread

 

1 C. watercress leaves, minced

2 stalks wild garlic (or 1 large garlic clove), minced

8 oz. cream cheese, room temperature

4 oz. butter, room temperature

1/2 tsp. each: dried oregano, thyme, marjoram, basil, dill leaves

 

Mix everything together, either by hand, in processor, or mixer. Store in refrigerator, covered, up to 2 weeks.

Cold Sesame Beets

Cold Sesame Beets

Cold Sesame Beets

 

4–5 large beets

1 T. sesame oil

1 T. rice wine vinegar

1 T. toasted black and/or white sesame seeds

Salt and freshly ground black pepper to taste

 

Steam or roast beets until just tender; let cool and remove skin. Slice, dice, or matchstick-cut them to your liking. In a bowl, toss beets with remaining ingredients, season to taste, and refrigerate for at least 1 hour before serving cold.

Lemon Sumac Vinaigrette

Lemon Sumac Vinaigrette

Lemon Sumac Vinaigrette

 

Juice of 2 lemons

1 garlic clove, minced

½ C. extra-virgin olive oil

1 T. local honey

½ tsp. sumac

 

Combine all small mixing bowl combine all the ingredients and whisk until Dress to taste with Lemon Sumac Vinaigrette; season with sea salt and fresh ground black pepper.

Wonton Wrapped Egg Nests

Wonton Wrapped Egg Nests

Wonton Wrapped Egg Nests

 

6 eggs, slightly beaten

1/2 tsp. kosher salt

1/2 to 1/4 C. (70 to 120 g) fresh chopped vegetables

24 wonton wrappers

1/4 C. (28 g) shredded cheese of choice (I prefer sharp Cheddar)

 

Preheat the oven to 375°F(191°C). In a medium bowl, lightly whisk together the eggs and salt. Mix in the vegetables. Coat a muffin pan with cooking spray and press a wonton wrapper into each opening to form a cup. Then press a second wonton into the C. diagonally so all sides are covered. Fill C. three-quarters full with egg and vegetable mixture. Sprinkle 1 tsp. of cheese on top of the egg mixture. Bake uncovered until eggs are set and lightly browned on top, 13 to 15 minutes.

Summer Pesto Mini Meatball Soup

Summer Pesto Mini Meatball Soup

Summer Pesto Mini Meatball Soup

 

1 C. packed fresh basil

¼ C. finely grated parmesan cheese

2 T. pine nuts, toasted

2 garlic cloves

pinch of crushed red pepper

salt and pepper

½ C. extra virgin olive oil

 

1 pound lean ground chicken or turkey

¼ C. seasoned breadcrumbs, panko or fine crumbs both work

3 T. pesto

2 T. parmesan cheese

salt and pepper

2 T. olive oil

1 shallot diced

8 C. chicken stock or broth, low sodium is fine – you may want a pinch more salt

12 ounces tiny cut pasta, like ditalini or annellini (tiny circles)

fresh basil, for topping

shaved parmesan, for topping

 

Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined. You can store extras of this in the fridge for about a week. In a bowl, combine the chicken/turkey with the breadcrumbs, parmesan cheese, pesto and a pinch of salt and pepper. Mix until just combined the form the mixture into mini meatballs. Heat a large stock pot over medium heat and add 1 T. of olive oil. Add the meatballs in a single later, browning on all sides, about 8 to 10 minutes total. Remove the meatballs from the pan and place them on a plate. Keep the pot over medium heat and add the remaining olive oil. Stir in the shallot with a pinch of salt and cook until translucent, about 5 minutes. Add the meatballs back to the pot. Add in the broth. Bring the mixture to a simmer and stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper if needed. Once the pasta is cooked, stir in 1 or 2 T. of the pesto. (Note: the soup is not a pretty color!) Ladle the soup into bowls and the stir in more pesto on a bowl-by-bowl basis, however much you want. Garnish with shaved parmesan and extra fresh basil and serve!

15 Minute Spinach Burrata Omelet with Avocado Salad

15 Minute Spinach Burrata Omelet with Avocado Salad

15 Minute Spinach Burrata Omelet with Avocado Salad

 

5 large eggs

2 T. water

pinch salt and pepper

1 T. coconut oil

1 C. baby spinach

4 ounces burrata cheese

 

3 C. torn butter lettuce

1 T. olive oil

2 tsp. white balsamic vinegar

1/2 avocado thinly sliced

 

Place the eggs and water in a bowl and whisk until combined. Whisk in the salt and pepper. You want to really whisk to get some air into those eggs! Heat a large skillet over low heat. Add the coconut oil. Make sure it melts all over the entire pan. Add the eggs and swirl the pan until the eggs cover the bottom. Let the eggs cook, untouched, for a few minutes until set – I like to tilt the pan so the egg in the center runs around the outside edges and cooks, and sometimes I even lift up the edges so the egg runs underneath. This allows the whole omelet to cook without flipping! Once the eggs are almost set. Place a handful of spinach on top and then the burrata. I pull the burrata apart so it’s melty and delicious over the center, because I’m going to cut this omelet in half when serving. After a minute, fold the omelet in half gently. You can briefly cover it, or just continue to cook until the cheese is melty and the spinach is wilting inside. I remove the omelet from the heat and let it sit for a minute before slicing it in half. In a bowl, toss the butter lettuce with a pinch of salt and pepper, long with the olive oil and vinegar. Serve with the avocado sliced on top and alongside the omelet.

15 Minute Sesame Ramen

15 Minute Sesame Ramen

15 Minute Sesame Ramen

 

1 package ramen noodles flavor packet discarded

1 T. coconut oil

2 garlic cloves minced

½ tsp. freshly grated ginger

1 T. brown sugar

2 T. low sodium soy sauce

1 T. rice vinegar

1 tsp. chili garlic paste

2 T. toasted sesame oil

2 green onions thinly sliced

toasted sesame seeds for sprinkling

 

Cook the ramen noodles according to the directions on the package. This only takes 2 to 3 minutes! I like to get all of my other ingredients out while waiting for the water to boil. While the noodles are cooking, heat a large skillet over medium-low heat. Add the coconut oil and once melted, stir in the garlic and ginger. Cook for 1 minute, then stir in the sugar, soy sauce, vinegar and chili garlic paste. Turn off the heat and stir in the toasted sesame oil. Add the noodles to the skillet and toss well to coat. Serve the noodles with lots of green onions and sesame seeds on top.

Cherry Sorrel Cakes

Cherry Sorrel Cakes

Cherry Sorrel Cakes

 

1 1/2 pounds fresh cherries

1 medium lemon

2 T. granulated sugar

1 1/2 ounces fresh sorrel

 

1 medium lemon

2 egg whites

1/2 C. granulated sugar

6 T. vegetable oil

2 tsp. pure vanilla extract

3/4 C. all-purpose flour, plus more for dusting pan

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Crème fraîche, sour cream or unsweetened whipped cream, for serving

 

To prepare the topping: Rinse and dry the cherries. Remove and discard pits, then slice cherries in half, placing cut cherries in a large bowl. Juice the lemon and discard seeds. Pour 2 T. lemon juice over the cherries. (Set aside remaining lemon juice for cake recipe.) Add 2 T. sugar to the cherries. Stir gently until sugar no longer feels noticeably grainy. Rinse and dry sorrel; remove and discard stems. Mince the leaves until you have 1/2 cup, well packed. Add 1/4 C. minced sorrel to the cherries; stir until evenly distributed. (Set aside remaining 1/4 C. minced sorrel for cake recipe.) Tightly cover and refrigerate. To make the cakes: Preheat oven to 350ºF. Generously grease and flour 12 C. of a muffin pan. Rotate pan to disperse flour, then invert and tap pan to shake off excess. Finely zest the peel of the lemon. Juice the lemon and strain to make 1/4 C. juice, using any leftover juice from topping recipe if needed. Set zest and juice aside. Using a standing mixer fitted with a whisk attachment, beat the egg whites until foamy. Slowly and gradually, add 1/4 C. of the sugar while continuing to beat. Keep beating on high until whites are opaque, firm and voluminous; set aside. In a separate large bowl, use a whisk to beat the oil with the remaining 1/4 C. sugar. Add the vanilla and mix well. Sift 3/4 C. flour with the baking powder, baking soda and salt over the oil mixture. With a spatula, begin to stir while gradually adding the 1/4 C. lemon juice. Mix until smooth, scraping bowl often. Fold in the lemon zest and the 1/4 C. minced sorrel until evenly dispersed. Add about a third of the egg whites to the batter. Delicately fold in the whites, being careful not to deflate them. Repeat with remaining egg whites, slowly folding just until batter is even in consistency. Immediately scoop batter into prepared muffin pan, filling each C. about halfway. You should have 10 to 12 filled cups. Bake for 10 to 12 minutes, or until edges of cakes are golden brown and a toothpick inserted in the center of a cake tests clean. Let cakes cool for a few minutes in pan. Just when pan is cool enough to handle, transfer cakes to a cooling rack or counter top. Let cakes cool completely. If not serving right away, cover and store at room temperature (not refrigerated). When ready to serve, place cakes on plates or in shallow bowls. Give the chilled cherry-sorrel mixture a good stir, then place a generous scoop of the fruit on top each cake. Serve with a dollop of crème fraîche, sour cream or unsweetened whipped cream. Devour immediately.

Roasted Radishes with Honey Butter & Thyme

Roasted Radishes with Honey Butter & Thyme

Roasted Radishes with Honey Butter & Thyme

 

1 lb. fresh radishes

1/4 C. butter

1 T. honey

A few sprigs fresh thyme

Sea salt to taste

 

Preheat oven to 425ºF. Wash radishes and radish greens and trim the ends to remove the greens and the long root. Reserve the radish greens. Slice the radishes in half lengthwise and set aside in a bowl. Rough chop the greens and add them to the bowl with the radishes. (This is optional but highly recommended!) Add a few sprigs of fresh thyme, or about 1/4 tsp. dried thyme. Add the honey and the butter to a glass bowl or measuring C. and heat in the microwave or in a double boiler until completely melted. Mix well and then pour the honey butter mixture over the radishes and toss to coat. Spread the honey-butter coated radishes, herbs and greens on a baking sheet and place in preheated oven. Bake for 12 to 15 minutes, until soft and slightly browned around the edges. Sprinkle with a pinch of sea salt and enjoy hot. Store leftovers in the fridge for up to 3 days and sauté with little bit of butter or a dollop of olive oil to reheat.

Red Fife Honey Scones with Strawberry Butter

Red Fife Honey Scones with Strawberry Butter

Red Fife Honey Scones with Strawberry Butter

 

3 C. Red Fife flour

2 heaping tsp. baking powder

1/4 C. granulated sugar

1/2 C. unsalted butter, chilled but not hard

1 1/4 C. buttermilk

1 egg, whisked

Strawberry butter

1 C. unsalted butter, room temperature % C. pure maple syrup

1 tsp pink peppercorns

4-5 strawberries, washed, dried, and diced

 

Red Fife wheat is the key to the earthy robust and nutty flavor of these scones. They are less “biscuit” and more “soda bread” in texture (although still flaky), and the nuttiness of the scone offsets the naturally sweet strawberry butter. The perfect addition to a summer afternoon tea after picking up a pint of local strawberries from the market.  Preheat the oven to 400°F. Line a baking sheet with parchment paper. To make the scones, in a medium-size bowl, whisk together the flour and baking powder. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse oatmeal. Make a well in the flour mixture and pour in the buttermilk and egg. Using a wooden spoon or spatula, mix together until fully combined, scraping up any dry bits from the bottom of the bowl. You will have a soft dough. Turn the dough out onto a well-floured work surface and roll into a large disc about 1 inch thick. Using a large glass or cookie cutter, cut 3-inch diameter circles in the dough. Transfer to the prepared baking sheet and bake for 12-15 minutes. While the scones are baking, prepare the butter. Place the butter in a bowl and, using hand-held beaters, beat it until it’s very soft and fluffy and almost doubled in volume, 3-4 minutes. Scrape down the bowl, pour in the maple syrup, and beat until combined. Gently crush the pink peppercorns, add them to the butter, and beat well. You’ll see specks of peppercorns evenly distributed throughout. Ensure the strawberries are very dry and then add them to the mixture. Beat on low speed until fully and evenly incorporated. The butter will be soft, fluffy, and beautifully pink, with some pieces of strawberries showing through. Remove the scones from the oven, transfer to a wire rack, and let cool for 3-5 minutes, just until cool enough to handle but still warm. Place on a serving platter and serve with strawberry butter on the side. The scones will keep in an airtight container in the fridge for up to 4 days. The butter will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

Flower-Infused Simple Syrup

Flower-Infused Simple Syrup

Flower-Infused Simple Syrup

Pick two C. of honeysuckle blossoms (or other aromatic edible plant). Gently rinse under cold water to remove dust and debris. Set aside.  In a medium heavy-bottomed pan, add 1 C. of cold filtered water and 1 C. of granulated sugar. Stir to combine. Bring mixture to a simmer over low heat, not letting it boil, and stirring often until sugar is fully dissolved. Turn off heat and let cool slightly. Add blossoms to syrup and gently submerge. Let cool completely, then place a fine-mesh strainer over a pint jar and pour syrup and blossoms into it. Discard blossoms. Cover and refrigerate for up to two weeks.

Shishito Romesco Crostini

Shishito Romesco Crostini

Shishito Romesco Crostini

 

12 shishito peppers

1 C. parsley

1/2 C. pecans

2 T. fresh bread crumbs

1/2 tsp. lemon zest

1 T. lemon juice

1/2 C. extra-virgin olive oil

Kosher salt , to taste

Pepper , to taste

 

Grill the shishitos over high heat, turning until lightly charred, about 2 minutes. Transfer to a food processor and let cool slightly. Add the parsley, pecans, bread crumbs, lemon zest, and juice, and pulse until minced. With the machine on, add the oil. Season with salt and pepper. The mixture can be smooth or chunky.

Anything Paletas – A Master Recipe

Anything Paletas – A Master Recipe

Anything Paletas – A Master Recipe

 

½ C. water

½ C. granulated sugar

Pinch kosher salt

2 C. fruit purée or citrus juice or a combination of both*

Flavorings (optional)**

1 C. Greek yogurt (optional)

Stir-ins (optional)***

 

*papaya, pineapple, berries, cherries, melon, apple—the list is endless

 

**can include vanilla extract or spices, but set your imagination free: think cinnamon, cardamom, chile powder, salt …

 

***such as chopped fruit, either the same as your purée or different

 

In a 2-quart saucepan set over medium heat, combine water, granulated sugar, and kosher salt. Bring mixture to a boil and make sure the sugar has dissolved. Add your choice of flavoring, if using (see options, above). Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup. Purée the fruit in batches in a blender or, for citrus, squeeze the juice; you should have about 2 cups. If you like, you can replace half of the purée or juice with 1 C. Greek yogurt to make creamy yogurt pops. Combine the 2 C. fruit purée or juice and the reserved syrup among 10 (1⁄3-cup) pop molds. Add the stir-ins mixture to each mold, leaving about ¼ inch at the top to allow for expansion. Stir gently with a popsicle stick to distribute the stir-ins. Freeze the ice pops until partially frozen, about 1 hour, then insert sticks and freeze again until the pops are fully set, 4 to 6 hours more. To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags. They’re best eaten within 3 weeks.

Anything Green Pesto

Anything Green Pesto

Anything Green Pesto

 

5 C. tightly packed wilted greens or herbs*

¼ C. finely grated Parmesan cheese

½ C. nuts or seeds (pine nuts, walnuts, pumpkin seeds)

1 small clove garlic, smashed

1½ C. neutral vegetable oil

Salt to taste

 

*(basil, arugula, spinach, radish tops, parsley, etc.)

 

Bring a medium pot of well-salted water to a boil. Blanch the greens for 30 seconds. Strain, then plunge into a bowl of iced water to chill. Remove the greens from the ice bath and squeeze as much water out of them as possible. Place into the blender with the remaining ingredients and purée until smooth. Season with a little salt.

Cucumber Sass

Cucumber Sass

Cucumber Sass

 

A simple chilled soup that’s refreshing at the height of summer. Experiment with your favorite herbs and toppings; adding spice gives this a nice kick.

 

2 lbs. cucumbers, peeled

½ small onion

¼ C. fresh dill

2 T. fresh lemon juice

2 tsp. sea salt

Yogurt, hot sauce (Fab Ferments Sass), and good olive oil (optional), for serving

 

Coarsely chop cucumbers and onion and place in the container of a food processor or blender. Add dill, lemon juice, and salt. Blend until well mixed and liquefied. Pour soup into a jar and refrigerate for at least 1 hour to blend flavors, or overnight. Soup will keep for 2–3 days in the refrigerator. Garnish as desired and serve.

Culinary Uses for Flowers

Culinary Uses for Flowers

Name Flavor and Use
Apple Blossoms Apple blossoms have a light, floral flavor with both sweet and sour undertones, just like apples! They can be candied like rose petals or used to garnish fruit or citrus dishes.
Basil Basil is found on most spice racks. But it’s also a flowering plant and the flowers are edible. Thai basil is often harvested once it’s fully flowered. The whole flower is edible and carries the distinct savory flavor reminiscent of anise and mint with a touch of pepper.
Bee Balm Bee balm has pretty, round flowers. It tastes similar to oregano and sage together and it is most often included in savory dishes such as salads, vegetable dishes, and herbal butters. It can also be included in herbal tea recipes.
Borage Borage comes in a beautiful form, blue blooms in a star-like pattern. This shape gives it the nickname starflower. It taste sweet with a honey-like zest. It’s great as a garnish on drinks. It’s often an ingredient in desserts or treats.
Camellia Camellias have beautiful, delicate blooms and come in hundreds of species with thousands of hybrids. The flowers are edible while the leaves are a long-standing ingredient in teas.
Carnation Carrie Bradshaw is not a fan of receiving carnations, but the foodie in her might have enjoyed the spiciness their petals offer. They have a flavor that is almost peppery and similar to cloves.
Chamomile Chamomile is most commonly used in teas. Its subtle apple-ish flavor complements other flavors, like mint or citrus. While known in teas, it can also be used in desserts like custards. The petals can also be used in candied form or as dessert ornament.
Cherry Blossom Called sakura in Japan, cherry blossoms have a long history of use in Japanese culture including edible blooms. The Japanese have pickled them in salt and used them as a confectionary.
Chives Chives are a well-known herb with a distinct and popular onion-like flavor. Common chives produce purple flowers and can be used in salads, as garnishes, or to add savory flavor to other dishes. Chinese chives have an even more pronounced garlic-like flavor.
Chrysanthemum Chrysanthemum has a taste that resembles chamomile. It can be used in teas and desserts. It’s also mixed into stir-fry recipes, chop suey, and other traditional Asian dishes.
Cilantro Also known as coriander, cilantro is a very common flowering herb. It has a unique flavor reminiscent of citrus and parsley. It’s used as a spice and as a garnish in many dishes.
Coltsfoot Coltsfoot has many edible uses. Toss it into a salad to brighten it up, use it to make an aromatic herbal tea, or mix the flowers with honey and use it as a natural cough remedy.
Cornflowers Their blooms don’t look like popcorn. These beautiful purplish-blue blossoms have an intriguing flavor profile. They mix a touch of sweetness with a clove-like spicy flavor. They are also a popular food dye with their beautiful bluish-purple color.
Cucumber Cucumber blooms can be used to add a little nutrition with flair to your salad. You can eat them raw or stir fry them. The flower is a pretty yellow color and has a cucumber-floral flavor.
Dahlia Known for their beauty, dahlia flowers are also edible. The celery-like tubers offer additional benefits. The tubers contain potassium, vitamin B, and riboflavin but the flowers make an attractive garnish or colorful addition to dishes. The flowers make a great edible adornment for cakes.
Daisy This colorful flower’s petals can be added to the recipe of any dish to offer a sweet perfume taste.
Dame’s Rocket Dame’s Rocket has eye-catching purple flowers that make an excellent addition for color to salads and other dishes. Their flavor is mild and rather bland so it’s best included as a complementary ingredient. It’s best consumed in small doses as it large amounts might cause nausea.
Dandelion Dandelions are considered a flowering herb. Commonly used in salads, they have a distinctly earthy and nutty flavor with hints of bitterness. Their flavor can balance other sweet ingredients in recipes.
Daylily Despite its name, the day lily is not a member of the family we think of as common lilies (lilium). It has attractive orange blooms and its flavor is grassy and similar to peas.
Dill Dill grows with small clusters of yellow flowers. It’s been cultivated for cooking and herbal use for thousands of years across Eurasia. The flowers are more pungent and flavorful than the leaves. Dill has been used in ayurvedic medicine, as an oil, and as a spice often coupled with fish.
Echinacea Echinacea has a pretty, usually purple, flower in the wild. Its petals have been used traditionally in teas and herbal remedies. It also goes by the name purple coneflower and is cultivated around the world for its herbal benefits.
Fennel All parts of the fennel plant are edible which includes the stalk, bulb, and fronds. Fennel is commonly used in cooking. Usually, recipes use the bulbs which have a celery-like texture and an almost licorice-like flavor.
Garden Pea The common garden pea’s well-known pods grow with white flowers. Pea flowers can be included in anything made with peas. The flowers also carry a grassy, herbal flavor. *Warning:* Do not confuse the common pea with sweet peas (lathyrus odoratus). Sweet peas are poisonous.
Gardenia Gardenia can be eaten raw, boiled, pickled, or preserved in honey. They can be used in tea like jasmine, with a similar flavor profile. They also have been used as a food dye for their yellow coloring.
Hibiscus Its flavor is tart and very cranberry-ish. It’s a tropical flower and its blossoms are bright and beautiful. It’s often used in teas but can play a role in desserts, as a candied treat, a dried garnish, and an ingredient in cakes.
Honeysuckle The flowers, unsurprisingly have a honey-like flavor. Honeysuckle nicely complements soups, salads, desserts, and drinks. *Warning*: ONLY eat the flowers. Do not eat the berries, which are poisonous. It also produces a pleasant aroma.
Hops Hops are famous for their role in brewing beer. They are also a flowering plant. They provide a bittering balance to the sweetness of the yeast in beer. Beer isn’t their only use, however. Custards and sauces often incorporate hops for stabilizing flavor profiles.
Lavender Lavender is in the mint family and has a sweet floral flavor. It’s also used in a wide range of recipes from gourmet entrees to dessert. It gives off a pleasant aroma which adds to its appeal for cooking.
Lilac Often used in salads, lilac carries a lemony sometimes slightly bitter flavor. It’s also a pungent flower. It can also be used in syrups, beverages, and even beer.
Mallow Malva includes over 25 varieties of beautiful flowers. But that floral elegance doesn’t translate into culinary bliss. Mallow has a mild, earthy flavor that is usually sauteed. Historically, it’s also been used as an ingredient in love potions!
Marigold An herb and also traditionally a remedy for strengthening the immune system. Marigold comes in beautiful yellow, orange, and golden colors. Often used as a garnish or a decorative addition to dishes to add a pop of color.
Mint Everyone knows mint’s distinct, sweet flavor. It’s the basis of everything from gourmet recipes to candy canes. The distinct flavor comes from the leaves but the flowers are also edible and make an excellent garnish for all occasions.
Nasturtium Add some nasturtium blooms to add a pop of color and a bite in flavor. They have a spicy, peppery flavor that makes a good addition to a range of dishes. But if you’re cooking with it, make sure to add it at the end of the cooking process so it doesn’t overcook.
Orchids Orchids are typically used for the finishing touches as beautiful garnishes on any meal in need of a pop of color.
Oxlip Oxlip is a mild flavoring that can be used for soups when cooked or to pretty up salads when raw. It can be used in herbal teas or other mixtures.
Pansy Pansy is the common name for hybrid flowers in the viola family. Popular because they come in a wide variety of bright colors, these edible flowers are
Peonies Peonies have the same medicinal value as roses and can help ease sore muscles.
Plum Blossom Plum blossoms are a favorite flower around the world. Their flavor is more complicated with hints of spice, sweetness, and floral tangs. Because of their beauty, these spring blooms can be used for floral confections and desserts of many varieties. They can be used to make frosting or sprinkled on top of puddings.
Pumpkin flowers Field pumpkins are not just for Halloween. They produce pretty flowers that can have a culinary purpose. They are commonly used in Asian cuisines such as Bengali dishes. Their flavor is mildly sweet with earthy undertones.
Purslane Purslane is packed with nutrition. It contains a very high portion of vitamin A, C, iron, magnesium, manganese, potassium, and calcium. It’s also high in antioxidants and omega-3s. It has a slightly sour, salty flavor akin to watercress or spinach.
Primrose Primrose flowers have a range of flavors that span from a mild salad lettuce taste to a more bitter flavor. The flowers can be used as garnishes or even mixed in with the leaves for tea.
Red clover Red clover has a long history as an edible flower and plant. It has a very floral taste when eaten raw but when cooked, it provides a vanilla-ish taste. A healthy flowering plant, it’s a gluten-free ingredient that has a nutritional profile akin to alfalfa sprouts. It contains vitamins A, B1, B2, B3, and C along with antioxidants, calcium, and potassium.
Rose Flavors from roses will vary based on type, color, and soil conditions. While roses are also medicinal, their flower petals are a staple in many cocktails and dessert dishes.
Rosemary A common spice, rosemary is a flowering shrub native to Mediterranean regions. It has beautiful purple, pink, blue, or white flowers that carry a distinct fragrance. It has a lemony pine-like flavor that complements many dishes.
Sage Sage is a common name for two different types of flowering shrubs. Artemisia is sagebrush and salvia mellifera is black sage. Both can be used as flavoring herbs when cooking. They both have a slightly peppery flavor and are suitable for teas.
Strawberry Blossoms Everyone knows how good the fruit tastes. But, surprise! Strawberry blossoms are also great to include in dishes. Farmed blossoms tend to be pink while wild strawberry blossoms are white. Just be careful where you get the blossoms from though as some farms like to douse them in chemicals.
Sunflowers Sunflowers do produce the beloved sunflower seeds, but their stem can also be steamed and eaten like an artichoke. Not to be confused with a sunchoke!
Tansy Tansy has a long, interesting history as an edible flower. It was used as an insect repellant and also common for Easter pudding. Its nutmeg-cinnamon-like flavor is best used as a flavoring and the flowers can be used in tea. *WARNING* Don’t eat tansy in large amounts, it may upset your tummy.
Tulip You can nibble on some tulips with your own two lips! *WARNING*: Tulips can cause an allergic reaction. If you develop even minor allergic reactions do not eat the petals. Never eat the bulbs! When in doubt, avoid eating the flower.
Violet The beautiful violet flower has a subtle flavor, slightly sweet. The refreshing taste evokes the flavor of springtime.
Cucumber Yogurt Soup with Lime and Chili

Cucumber Yogurt Soup with Lime and Chili

Cucumber Yogurt Soup with Lime and Chili

 

1 large English cucumber, approximately 12 oz/350 grams

1 C. Greek Yogurt, full fat preferable

1+ T. fresh Lime Juice

1 T. plus 1 tsp rice vinegar

¼ tsp. sesame oil, plus more for garnish

1 tsp. (caster) sugar

1-2 T. cilantro, rough chopped or torn

¼ C. (handful) flat leaf parsley, rough chopped or torn

Sea salt, to taste

Fresh ground pepper, to taste

 

For garnish:

 

Sambal Oelek (chili sauce)

Sesame oil

Sesame seeds

Cilantro leaves

Lime wedge

(Crispy garlic slices or shallots)

 

-for optimal blending, place liquids in carafe first

 

Slice cucumber lengthwise, and using a spoon, gently scoop out seeds (see image below). Roughly chop.  Place yogurt in carafe followed by lime juice, sesame oil, rice vinegar, sugar, sea salt, fresh ground pepper, chopped cilantro and parsley and finely, chopped cucumber. Blend on low, slowly increasing to a medium high speed and blend until creamy smooth.  Transfer to an airtight container and refrigerate for 3 hours or overnight. Garnish and serve!

Sautéed Duck Breasts with Orange Soy Marinade

Sautéed Duck Breasts with Orange Soy Marinade

Sautéed Duck Breasts with Orange Soy Marinade

2 large seedless oranges

¼ C. peanut oil

2 T. soy sauce

2 T. hoisin sauce

2 skin-on duck breasts, well trimmed

¼ tsp. crushed Sichuan pepper, if desired

Dark leafy greens such as baby spinach, arugula or watercress

With a sharp paring knife, remove the peel and pith from one orange and cut out the “filet” segments; put them in a small bowl, cover and reserve. Squeeze the other orange to measure ½ C. juice. In a shallow pan, mix the juice with the peanut oil, soy, hoisin sauce and Sichuan pepper. If you have removed the breasts from a whole duck yourself, make sure the white tendon in the long thin tenderloin muscle on the underside is removed. Trim the fat around the edges of both pieces. With a sharp knife, score the fat layer of skin in crisscrosses not quite through to the flesh. Lay them in the marinade for 30 minutes or more, turning at least once. Just before serving, heat a heavy sauté pan over high flame so the pan is hot. Meanwhile, dry the duck pieces on paper towels. Without adding any oil, lay the breasts skin-side-down in the hot pan; make sure you place them in the right spots. Sear them for 5 minutes without moving to render some of the fat and brown the skin. Lower the heat and, with a spatula, turn the breasts (take care where you place them) to cook the other side. In about 10 minutes, turn them back to the other side to finish cooking, 15 minutes in all. Rare to medium-rare is what you want for this dish, but it all depends on the timing and intensity of heat. Remove the breasts to a cutting board. Let them sit for a few minutes, then slice them thinly across on the bias to reveal the pink meat beneath the dark skin. Transfer them to hot serving plates. Garnish with the reserved orange segments and leafy greens.

Chocolate Ganache Tart

Chocolate Ganache Tart

Chocolate Ganache Tart

 

3 T. slivered blanched almonds

6 T. sugar

1 1/4 C. (spooned and leveled) all-purpose flour

1/4 tsp. salt

6 T. unsalted butter, cold and cut into pieces

12 ounces bittersweet chocolate, coarsely chopped

1 1/4 C. heavy cream

1 tsp. pure vanilla extract

Lightly sweetened whipped cream, for serving (optional)

 

Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers). Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan. Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour. Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.

Bok Choy with Miso Ginger Dressing

Bok Choy with Miso Ginger Dressing

Bok Choy with Miso Ginger Dressing

 

1 1/2 pounds baby bok choy, split lengthwise

1 T. avocado oil

1 T. ginger garlic paste

Salt to taste

Dressing

2 T. toasted sesame oil

2 T. rice vinegar

1 T. white miso

1 T. orange juice

1 T. avocado oil

1 T. Greek yogurt (optional)

1 tsp. ginger garlic paste

Toasted sesame seeds, for garnish

 

In a medium bowl, combine all dressing ingredients and whisk until smooth and emulsified. Add oil and ginger garlic paste to a wide skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the ginger garlic, but before it starts to brown. Toss in the bok choy and spread into one layer, cut side down. Sprinkle with salt, then cook, without stirring, until starting to turn brown, about 2 minutes. Flip and cook for another 2 minutes or until the green leaves have wilted and the white bottoms have begun to soften but still have some crunch. Drizzle bok choy with dressing. Garnish with toasted sesame seeds and browned ginger garlic bits from the pan, if desired.