• July 2010
    M T W T F S S
    « Jun   Aug »
     1234
    567891011
    12131415161718
    19202122232425
    262728293031  
  • Top Posts

  • Categories

  • feedburner

  • Follow me on Twitter

More Nasturtium Recipes


Pasta with Nasturtiums and Snow Peas

8 ounces dried radiatore pastahttps://i2.wp.com/media-files.gather.com/images/d228/d289/d744/d224/d96/f3/full.jpg

1 1/2 cups snow peas

1/3 cup bottled ranch salad dressing

3 tablespoons snipped fresh basil

1/2 cup nasturtium flowers

1/3 cup nasturtium leaves,

chopped 4 cups coarsely chopped leaf lettuce,

such as ruby leaf or red tipped

Step 1: Prepare pasta according to package directions, adding the snow peas the last 1 minute of cooking time.

Step 2: Drain and rinse with cold water; drain again.

Step 3: In a medium bowl stir together the dressing, basil, half of the flowers and all of the leaves. Stir in pasta mixture, tossing to coat.

Step 4: Arrange lettuce on a serving platter. Spoon pasta mixture atop. Garnish with remaining flowers.

Serves 8.

Nutrition facts per serving: 159 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 69 mg sodium, 25 g carbohydrate, 2 g fiber and 5 g protein.

Daily Value: 6% vit. A, 24% vit. C, 2% calcium and 12% iron.

Stuffed Nasturtiums

* Nasturtium flowers are more than just beautiful: they are delicious! They have a wonderful spicy, peppery flavor, a little like a radish, only sweeter and tangier. They are an excellent addition to salads as is, and the unopened flower buds are a good substitute for capers when pickled.

You Will Need:

Nasturtium flowers, about four per person, or whatever is available

1 block of cream cheese, room temperature

1 clove of garlic, minced fine

1/2 Tablespoon chives, fresh if you have them

1 Tablespoon fresh chopped lemon verbena or lemon balm

(or lemon thyme, lemon basil, lemon catnip…..etc.)

1. Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use.

2. Mix cream cheese thoroughly with herbs. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick.

3. That’s it! Ready to serve.

Stuffed Nasturtiums 2

You will need:

Nasturtium blossoms

Guacamole

Egg Yolk, prepared as for deviled eggs

Cream cheese

Yogurt cheese

Fill blossoms with guacamole. With a cake decorating bag, and a large star point tip, Pipe egg preparation into blossoms, use the same process with the cheeses. Use these goodies on appetizer trays, or as a tasty garnish for steak, other beef dishes, or Mexican dishes. Figure 2 to 3 stuffed blossoms per person.

Advertisements

4 Responses

  1. The stuffed flowers are a bit fiddly, but well worth the effort and look really impressive.

  2. I have eaten them out, but never prepared them in . . .

    I suppose you have to grow them yourself so you can pick them fresh right before serving?

  3. They grow anywhere though. I had some come up this year in the crack in the patio. Since you can’t get rid of them you might as well find a use for them. And they are pretty intil they go to the seeding stage.

Comments are closed.

%d bloggers like this: