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“I must have flowers, always and always.” –Claude Monet Nothing says springtime in the south like the burst of colorful flowers that appear just as the weather gets warm. If you’re like me, then you love to bring a sampling of nature inside to brighten up your home after a long winter. What you may not know, is that many of these beautiful creations can be used to top off your favorite dishes as well! As garden party season arrives, surprise your guests with their favorite edible flowers on…
6 · This simple arugula salad is a fun and colorful way to use edible flowers in the cooler months!
- 1 Apple
- 6 cups Baby arugula
- 1 Blood orange (about 1/4 cup), juice of
- 1 Carrot
- 1 handful Herbs such as basil, assorted fresh
- 1/4 Red onion
Baking & Spices
- 1 pinch Salt
Oils & Vinegars
- 2 tbsp Champagne vinegar
- 3 tbsp Olive oil
- 1 oz Goat cheese, creamy
- pansies (stems removed)