Friday is the best in the blog world... I have so many women who run classy blog hops... girl creative and Fridays follow- Holly at Tickled pink always have some very different things to see ... I love to visit Smart and Trendy mom's because they are fun and smart and in a few weeks they are having a big Social Carnival.
Today I am tickled pink and want to share with you edible flowers.... what they look like ... This is a zucchini, onion, cucumber and tomato salad.. with Pansies.. all edible...
****Avoid gathering flowers from this list in the WILD- some plants are endangered .. and many plants are toxic just to touch.. If you want to eat some of the following.. please purchase at a farm stand, whole foods, trader Joe's... or grow your own.
The other thing I do with Lavender is make them into wants... You weave the ribbon around the lavender... creating a design and trapping the smell inside... these can be put in dresser drawers.. I am planning a tutorial about how to do this in a few days.
- 3-4 blossoms, rinsed and dried
- 1-2 small zucchini or yellow squash, sliced thinly
- 4 eggs
- dash of milk
- 2 green onions, chopped
- Asiago cheese
- Chopped parsley and snipped chives (optional)
- Salt and pepper to taste
- Beat eggs and milk in a bowl. Add parsley and chives if you are using them. Add a little salt and pepper to taste. Set aside.
- Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.
- Melt a small amount of butter (or use olive oil) and saute the green onions and zucchini or squash until soft. Add blossoms and saute for about 30 minutes. Remove blossoms from pan.
- Pour egg mix into the same pan, and add green onions, squash and blossoms to the pan – arranging evenly.
- Cook over medium-low heat until almost set. Sprinkle with cheese.
- Cook under broiler until lightly puffed and slightly browned.
This is a family recipe... I sometimes use Parmesan cheese and I use Bisquick sometimes.... but it is something my dad's mom would make for us... and we would love it....and ask her every Summer to make it.
The flowers that are usually yellow or orange from Nasturtium.. are delicious in a spinach salad.
Anise Hyssop bubble bees and honey bees love...You can make Anise Hyssop Jelly.. Although, I have not done it yet.. but I am making my blueberry Jam today....
Tuberous Begonia has been seen on plates with cake...
So there you have the edible flower list....
I want to share with you a way I make chicken.. ON A HOT HOT night.. SO many of us like to cook sometimes, but when it's this hot... we would rather NOT- but most men are not going to eat a sandwich for dinner or cold soup or a salad... SO what to do.. I decided that on HOT HOT nights... I would get a Rotisserie chicken.... and add it to tube pasta and a delicious cucumber dip....
Here is the recipe:
8 oz tubetti or other small tube shaped pasta
1 1/4 cups 2% Greek Yogurt plain
1/2 cup of mayonnaise...I used a gluten free kind but any kind will do
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1/3 cup chopped fresh dill or dill weed 4 shakes
1 tablespoon chopped fresh chives
1 Rotisserie chicken... not hot kitchen for you...
2 stalks of celery, chopped very small
1 Kirby cucumber, peeled, seeded and chopped very small
Freshly ground pepper
1. Boil your pasta for the time on the box
2. Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Take the skin off the chicken... and shred meat... add the chicken celery, cucumber and gently stir to combine.
3. Add a bed of lettuce on a plate or bowl and then top with your chicken salad... Some times I add parm. cheese to the top...