Marigold Jelly

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You Will Need: 2 – 3ounces assorted mixed fresh herb sprigs and/or edible flower petals (such as marigolds)* 3cups unsweetened apple juice 1/4cup lemon juice Few drops yellow food coloring (optional) 11 3/4 ounce package regular powdered fruit pectin 4cups sugar Instructions: Gently wash herb sprigs and/or flower petals in water. Drain; place herbs or
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Pineapple-Sage Salsa

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You Will Need: 1 Cup fresh pineapple, chopped 2 Small tomatoes, chopped 1/2 Green pepper, chopped 1 Green onion, chopped 1/2 Jalepeno, seeded and chopped 1 Tablespoon Pineapple Sage 1 Lime, zest and juice Salt and pepper to taste Instructions: Combine ingredients in a medium bowl and let sit in the refrigerator for about an
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Chive Blossom Vinegar

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You Will Need: Chive Blossoms, thoroughly rinsed Vinegar of choice Instructions: Fill your resealable jar halfway full with chive blossoms and pour vinegar all the way to the top. Seal, shake, and transfer to a windowsill or somewhere out of the way to sit. Let sit for one week, shaking once or twice a day,
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Strawberry Nasturtium Salad Dressing

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Servings: 4 You Will Need: 1 pint sliced strawberries 1/3 cup nasturtium blossoms 2 tablespoons champagne vinegar 2-3 tablespoons sugar Instructions: Toss together all of the ingredients. Taste the mixture, and adjust the amount of sugar depending on how sweet the strawberries are. See recipe in oldfashionedliving.com
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Nasturtium Pesto

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You Will Need: 2 cups nasturtium leaves 1/2 cup thinly sliced nasturtium stems 1/2 cup toasted pine nuts 4 cloves garlic 1 cup olive oil 1/4 cup freshly grated Parmesan cheese Instructions: Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add nasturtium leaves to boiling water; cook
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Nasturcium Butter W/ Orange Zest & Chile

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Servings: 8 – 12 You Will Need: 1 stick (1/2 cup) Unsalted Butter 1/2 cup Nasturcium Flower Petals 1/2 tsp Orange Zest, grated finely using a microplane 1/4 tsp Aji Amarillo Powder 1 pinch Salt 1 pinch freshly ground Pepper A squeeze of fresh Lemon juice Instructions: Let the butter sit at room temperature until
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Charred Green Beans With Lemon Verbena Pesto

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Serves 2 to 4 You Will Need: Green Beans 1 1/2 pounds slender green beans 2 teaspoons olive oil Lemon Verbena Pesto 1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves) 2 garlic cloves 1/4 cup grated Parmesan cheese 1/4 cup pine nuts or English walnuts 1/2 cup olive oil Fine kosher or
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Tzatziki Sauce with Baked Pita Chips

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You Will Need: Mint, 1 Tbsp, chopped Parsley, 1 Tbsp, chopped Dill, 2 Tbsp, chopped Plain Greek-Style Yogurt, 1 pint Salt, 1Tbsp Pepper, 1 tsp Cucumber, 1 each, peeled and seeded Garlic, 1 Tbsp, chopped Lemon Juice, 2 Tbsp Sour Cream, ¼ cup Pita Bread, 4 each Olive Oil, 1 ½ Tbsp Recipe Serves: 10-12
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Tarragon Aioli

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You Will Need: Tarragon, 2 Tbsp, chopped Thyme, 5 sprigs, chopped Mustard, 2 tsp Garlic, 10 cloves, peeled Olive Oil, 2 Tbsp Mayonnaise, 1 ½ cups Salt, 1 tsp Pepper, ½ tsp Recipe Serves: 32, 1-Tbsp Servings Instructions: 1. Preheat oven to 400ºF. In a large sheet of foil place garlic, thyme, salt, and pepper,
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Sweet Herb BBQ Sauce

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You Will Need: Oregano, Thyme, Rosemary, Tarragon, 3 Tbsp, chopped Brown Sugar, 1 cup Tomato Paste, ½ cup Worcestershire Sauce, 1 ½ Tbsp Salt, 1 tsp Pepper, 1 tsp Ketchup, ½ cup Apple Cider Vinegar, ¼ cup Dijon Mustard, 2 Tbsp Water, 2 cups Recipe Serves: 3 cups Instructions: 1. In a large sauce pot
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Simple Flower Butter

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You Will Need: Flower Pedals, 2 Tbs, chopped Butter, 1/2 cup, softened/room temperature Recipe Serves: Instructions: 1. Place butter into a mixing bowl and whisk till softened. 2. Fold in the flower pedals. 3. Spread on bread, bagel, crackers, etc, or place into an airtight container for up to 2 weeks in the fridge or
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Simple Bolognese Sauce

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You Will Need: Pasta Blend – Basil, Oregano, Parsley, 1/3 cup, chopped Ground Beef or Veal, 1 lb Carrot, ¾ cup, peeled and chopped Onion, 1 cup, chopped Crushed Tomatoes, 1 each- 28 ounce can Garlic, 3 cloves, peeled Salt, 1 Tbsp Pepper, ½ Tbsp Olive Oil, 2 Tbsp Parmesan Cheese, 2 Tbsp Recipe Serves:
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Seared Steaks with Herb Peppercorn Sauce

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You Will Need: Meat Blend – Oregano, Thyme, Rosemary, 3 Tbsp, chopped Filet Mignon Steaks, 4 each, 6-8 ounces per steak Shallot, 1 each, chopped Olive Oil, 1 Tbsp Green Peppercorns, 1 Tbsp, drained Salt, 1 Tbsp Pepper, 1 tsp Beef Stock, 1 cup Heavy Cream, 1 Tbsp Brandy, ¼ cup Recipe Serves: 4 Instructions:
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Seared Scallops with Lime Butter Sauce

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You Will Need: Chervil, 1 Tbsp, chopped Chives, 2 Tbsp, chopped Sea Scallops, 1 lb, fresh or thawed Lime Juice, ¼ cup Garlic, 2 Tbsp, chopped Butter, 4 Tbsp Olive Oil, 1 Tbsp Recipe Serves: 4 Instructions: 1. In a large pan heat olive oil. Add scallops and cook for 2 minutes on each side
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Rosemary Fool

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You Will Need: Rosemary leaves, 1 Tbs., chopped Vanilla Extract, 1 tsp. Sugar, 3 Tbs. Salt, pinch Heavy Cream, 1 cup Blueberries, 1/2 cup Blackberries, 1/2 cup Raspberries, 1/2 cup Recipe Serves: 4 Instructions: 1. In a mixing bowl, mix the heavy cream with the rosemary, vanilla, sugar and salt. 2. Whisk on medium-high speed
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Red Onion and Lemon Gremolata

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You Will Need: Parsley, 2 Tbs. Tarragon, 1 Tbs. Red Onion, 2 Tbs. Zest of 1 lemon Lemon juice, 1/2 tsp. Salt/Pepper, to taste Recipe Serves: Instructions: 1. Remove stems from herbs and finely chop, along with the red onion. 2. Mix in the lemon juice and zest and season with salt and pepper. 3.
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Recaito

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You Will Need: Garlic cloves, 6, peeled Onion, 1 medium, cut into chunks Cubanelle Pepper, 1, cored, seeded Olive Oil, 2 Tbs. Cilantro, 1 cup, stems and leaves Culantro, 1/4 cup, stems and leaves Recipe Serves: 1.5 Cups Instructions: 1. Place all ingredients in a food processor and mix until smooth and looks like poridge.
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Pesto Sauce

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You Will Need: Garlic, 3 cloves, peeled Basil, 2 cups, stems removed Pine Nuts, 1/3 cup Olive Oil, 1 cup Parmesan Cheese, ½ cup Recipe Serves: 8 Instructions: 1. Roughly chop the basil leaves. In a small blender combine garlic and basil. 2. Slowly drizzle in 1/2 cup olive oil while blender is running on
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Marinara Sauce

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You Will Need: Crushed Tomatoes, 1 can (32 oz.) Tomato Paste, 1 can (6 oz.) Onion, 1 small, fine chopped Garlic, 1 clove, fine chopped Olive Oil, 1/4 cup Celery, 1 stalk, fine chopped Carrot, 1 large, peeled, fine chopped Basil, 1/3 cup, chiffonade Oregano, 2 Tbs,fine chopped Bay Leaf, 2 each Salt/Pepper, to taste
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