Recipes with nasturtium flowers
7 recipes
Garden Squash & Nasturtium Butter Pasta
Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.
Grilled Snapper with A Herb Salad
Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.
Ricotta-Stuffed Zucchini Flowers
Ricotta-stuffed zucchini flowers filled with creamy ricotta, Asiago, chopped almonds, basil and parsley. Delicate squash blossoms baked until warm, elegant enough for company, easy enough for a summer Tuesday.
A Croque Monsieur Salad
Sophisticate your salad with this tasty recipe that calls for julienned ham, mixed greens and red wine vinegar.
Centrefold Nasturtium Salad
Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.
Akin Back Farm's Pasta Blue
A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.
Artichoke Squares #1
Cheesy artichoke squares with mozzarella, eggs, and bread crumbs baked golden and cut into 24 bite-sized pieces. A crowd-pleasing appetizer you can prep ahead.
Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.
Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.
Ricotta-stuffed zucchini flowers filled with creamy ricotta, Asiago, chopped almonds, basil and parsley. Delicate squash blossoms baked until warm, elegant enough for company, easy enough for a summer Tuesday.
Sophisticate your salad with this tasty recipe that calls for julienned ham, mixed greens and red wine vinegar.
Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.
A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.
Cheesy artichoke squares with mozzarella, eggs, and bread crumbs baked golden and cut into 24 bite-sized pieces. A crowd-pleasing appetizer you can prep ahead.
