Edible Flowers: A Kitchen Companion with Recipes

Front Cover
Copyright
Title Page
Dedication
Contents
Introduction
Arugula
	Arugula Arugula Bisque
Basil
	Tomato Rainbow with Basil Blossoms
Begonia
	Quinoa, Begonia & Crab Verrine
Borage
	Baked Salmon with Borage Raita
Calendula
	Turkey Calendula Roll-Ups
Chives
	Herb Cheese & Chive Blossom Tart
Cilantro
	Tofu Lettuce Tacos with
Cilantro & Mint
DayLily
	Chilled Lilyed Melon & Mango Soup
Dianthus
	Dianthus Butter
Dill
	Smoked Salmon Canapés with Mustard-Dill Sauce
Feijoa
	Melon Marbles with Raspberry Coulis & Feijoa Blossoms
Fennel
	Grapefruit, Avocado & Fennel Salad with Greek Olives
	Lamb Tagine with Fava Beans & Fennel Four Ways
Geranium
	Geranium Yule Log
Hibiscus
	Agua de Jamaica
Lavender
	Lavender Shortbread
	Cherry Clafoutis with Lavender Blossoms
	Lavender Lemonade
Lemon Verbena
	Lemon Verbena Tea
Mixed Blossoms & Petals
	Crystallized Flowers
	Puff Pastry Croustade with Pears, Candied Walnuts & Gorgonzola
	Stephenie’s Bloomin’ Ice Cubes
Orange Blossom
	Mulhalbia: Orange Blossom Custard with Grilled Mangos
	Naranjada: Orange Blossom Orangeade
	Orange Blossom Preserves
Passionflower
	Passion Fruit Mousse
Rose
	Rose Petal Sorbet
Rosemary
	Rosemary Pizzette
Saffron
	Saffroned Risotto with Peas
	Mouclade: Mussels in Champagne-Saffron Sauce
Sage
	Polenta Stacks with Sage-Garlic Butter
Society Garlic
	Warm Goat Cheese Salad with Garlic Flowers
	Salmorejo: Cold Tomato Soup with Garlic Two Ways
Sunflower
	Sunflower Pasta
Tulip
	Chocolate Moussed Tulips
Yucca & Zucchini
	Quesadilla with Pico de Gallo
	Zucchini Blossom Frittata
More Kitchen Companions
Resource Guide
Index
Back Cover