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Ingredients: wild garlic hummus (wild garlic leaves, white beans, lemon juice, tahini, salt, pepper), asparagus, smokey tofu, coriander pesto (coriander, jalapeno peppers, garlic, lemon juice, cumin, cardamom, coriander powder, salt and pepper), garnished with wild garlic leaves, pansy's, and forget-me-nots
Ingredients: wild garlic hummus (wild garlic leaves, white beans, lemon juice, tahini, salt, pepper), asparagus, smokey tofu, coriander pesto (coriander, jalapeno peppers, garlic, lemon juice, cumin, cardamom, coriander powder, salt and pepper), garnished with wild garlic leaves, pansy's, and forget-me-nots
I appreciate city planners that create these gardens in the middle of busy cities. This one is downtown Nashville, Tennessee.
Note from Net - Pansy and viola flowers are edible, both the sepals and the flower petals as well as the pistils and stamens, unlike many edible flowers, in which only the flower petals themselves are edible. A quick note about pansy flowers; pick them just before use for best results. If you plan to use pansies in recipes, treat them as such during the growing season, utilizing pest treatments that are safe. Recipes: thegoodearthgarden.com/pansy-palooza-pansy-recipes-from-t...
the girl & the fig, Sonoma, California
www.thegirlandthefig.com/
the girl & the fig, Sonoma, California
www.thegirlandthefig.com/
At Pierre Gagnaire Japan, every dish is a masterpiece, and this appetizer is no exception. Delicately presented on a rustic wooden surface, this culinary creation reflects the artistry and attention to detail that defines Pierre Gagnaire’s approach to haute cuisine. The appetizer features a crisp, wafer-thin cracker adorned with vibrant edible flowers and fresh herbs, creating a visually stunning presentation that promises an unforgettable dining experience.
The intricate design of the appetizer showcases a harmonious blend of colors and textures. The cracker provides a delicate crunch, while the edible flowers and herbs introduce a burst of fresh, aromatic flavors. Each bite is a symphony of taste, with the subtle sweetness of the flowers complementing the savory notes of the herbs. This appetizer not only tantalizes the palate but also captivates the eyes with its natural beauty.
The use of seasonal, locally-sourced ingredients ensures that every element of the dish is at the peak of its freshness. The edible flowers, carefully selected for their vibrant hues and delicate flavors, are the stars of this creation. They are meticulously placed on the cracker, along with a sprinkle of herbs that add a touch of green and an aromatic finish. This appetizer is a perfect representation of Pierre Gagnaire’s culinary philosophy, which emphasizes innovation while honoring traditional techniques.
The presentation, set against the backdrop of a wooden surface with visible tree rings, reflects the restaurant’s commitment to sustainability and respect for nature. This appetizer is more than just a dish; it is an edible work of art that engages all the senses. Diners are invited to savor the beauty and complexity of fine dining at Pierre Gagnaire Japan, where each dish is crafted with passion and precision.
Deliciously presented desserts rest on a sleek white plate, each adorned with vibrant edible flowers and fresh fruit slices. The intricate details and colorful toppings make these treats visually appealing and inviting.
#hundreddollarhamburger #100dollarhamburger #💵🍔
#food #eattherainbow #farmdinner #flowerfarm
Borage is a plant with tiny blue flowers that was introduced to Britain by the Romans and grows wild in some areas. Its leaves, flowers and stalks are edible and taste a little like cucumber. Borage leaves are good in salads, yoghurt or cream cheese mixtures, or served with shellfish.
Embracing the last days of summer with every bite of this delicious cake. Vanilla Buttermilk cake filled with elderflower curd, and yuzu jam.
www.everythinglulu.com
Home made beet salad with chive blossoms on a glass plate.
Home made beet salad with chive blossoms on a glass plate.
ingredients: lentils, spring onions, garlic, carrot, cherry tomatoes, coriander, mango dressing, garnished with cashew nuts, coriander leaves, nasturtium flowers and leaves
from my host's garden in Subotica Serbia
The courgette or zucchini is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp are still soft and edible. It is closely related, but not identical, to the marrow.
I particularly enjoy Courgettes stuffed with Parma Ham, Cream Cheese and Green Olives, served with Tempura Courgette Flowers.
Borage is a plant with tiny blue flowers that was introduced to Britain by the Romans and grows wild in some areas. Its leaves, flowers and stalks are edible and taste a little like cucumber. Borage leaves are good in salads, yoghurt or cream cheese mixtures, or served with shellfish.
Borage is a plant with tiny blue flowers that was introduced to Britain by the Romans and grows wild in some areas. Its leaves, flowers and stalks are edible and taste a little like cucumber. Borage leaves are good in salads, yoghurt or cream cheese mixtures, or served with shellfish.
Borage thrives in a sunny spot and needs a well-drained soil. Because the flowers are so attractive to bees, it's a useful plant to grow alongside fruit and vegetables to entice more insects to pollinate crops.
23 karat edible gold is used here as an eye-catching enhancement. Not only visually beautiful, but the dessert as a whole was a delight to the palate.
We enjoyed a 3 course meal at The Wintergarden restaurant within the Hydro Majestic Hotel in the Blue Mountains, west of Sydney.
The restaurant was awarded 14 hats in the AGFG Awards this year.....'food out of the ordinary, worth experiencing'. The establishment showcases fresh and seasonal produce sourced from the Blue Mountains area.
This particular crémeux dessert comprised yuzu, Ivoire 35% chocolate mousse, inspiration almond crumble, blood orange coulis and 23 karat edible gold and edible flowers.
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