Meatless Monday Roundup: 4 Spring Flower Recipes
Dress up your dinner with beautiful, edible decorations. Edible flowers are a delicious way to add color and pizzazz to your plate. There are a variety of great, organic, edible flowers on the market; just a few petals can turn the simplest dishes into something gourmet and worthy for company… or simple enjoyment with your family for this meatless Monday.
Start everything off with a flower garden salad. A combination of rose petals, nasturtiums, marigolds and lemon thyme are tossed with salad greens and a tangy raspberry vinaigrette, for a salad that is as delicious as it is beautiful. Feel free to vary the flowers based on what is available to you, and garnish the top with a few whole flowers to make the ingredients pop.
You’re familiar with chives, but have you ever met their purple flowers before? Chive flowers are deliciously reminiscent of the herb sprigs, but their color and fun shape make them an excellent addition to this chive flower pasta dish. It’s otherwise simple — chives, lemon, butter and olive oil — but it’s a fantastically impressive vegetarian dish.
Add a little spark to homemade desserts with fancy crystallized flowers. All you need are egg whites, sugar and the flowers themselves, and you’ll soon have a delicious garnish for any dessert you desire! Choose a variety of flowers to add even more color and texture to your desserts.
Image: Laura Klein
Speaking of desserts, an edible flower cake is an impressive meal finale for sure! Our recipe pairs a white cake with a rum buttercream and is topped with edible organic geraniums, for a cake that’s beautiful and absolutely delicious. This dessert takes the cake for sure!
