Chive and Cream Cheese Sandwiches with Edible Flowers | Buttered Side Up

This simple arugula salad is a fun and colorful way to use edible flowers in the cooler months!

When you have a bunch of edible blossoms, let their vibrant colors do the work for you. Simply mix chopped flowers (petals and leaves) into softened goat cheese, then shape into rounds and pat more flowers on top. Any edible flower will work; peppery nasturtium, borage, and pansy are shown here. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).

Ricardo's recipe: Scallop and Orange Salad in a Tulip

Edible Flower Tea Popsicles Makes 10 Ingredients : 3 cups of water 4 bags of black tea ⅓ cup of honey (maple syrup would work great too) 1 pint of edible flowers, washed, and stems removed (*see notes) If the flower has more of a sturdier texture then I will remove the petals and use. Other

“Don’t abandon your creativity the moment things stop being easy or rewarding, because that’s the moment when interesting begins.” – Elizabeth Gilbert, Big Magic It’s been a week. I’ve got a little one under the weather and some work things that didn’t go my way. …

Dani Rendina