UDON Lettuce Cups with Creamy Peanut Dressing {JSL Foods Blogger Recipe Challenge}

Udon lettuce cups are a light, healthy lunch or dinner. When you’re hungry for restaurant quality flavors but too tired to go out for dinner, make this quick and delicious meal in less than 30 minutes.   

JSL Foods presents… the Blogger Recipe Challenge.  

Udon lettuce cups are a light, healthy lunch or dinner. When you're hungry for restaurant quality flavors but too tired to go out for dinner, make this quick and delicious meal in less than 30 minutes.

When I accepted the Fortune Noodle-Blogger Recipe Challenge, the company offered me a choice of noodles to create an original recipe.  

I tested several recipes during the vetting process for this tasty contest by utilizing several of the unique and delicious Fortune Noodle products. 

I made a Thai Peanut Noodle Salad with Crispy Fried Duck Breast with Fortune Noodle Thai Peanut Rice NoodlesUnfortunately, I forgot to place the product packaging in the photo which I thought would disqualify this recipe for submission. I get so excited about creating recipes, sometimes I forget to adhere to the official rules. 

Fortune Blogger Challenge 2016

Armed with the knowledge that my first recipe was a failed attempt for submission, I decided to shop for Fortune Noodles at my local Safeway store to experiment with a few different flavors. My local Safeway carries three flavors of the UDON noodles as well as, the Yaki Soba stir-fry noodles. I went for the Yaki-Soba noodles and made a Creamy Yaki Soba Salad with a mango, dried cranberries and a mayonnaise based dressing.  Guess what? I forgot the product package in the photo AGAIN, but  at least I captured a cute selfie with my delicious salad! 

FortuneNoodle SaladSelfie1

I used the Original Udon Noodles to make my THIRD and final recipe; UDON Lettuce Cups with Creamy Peanut Dressing, and I finally remembered to put the product packaging in the photo!! Thank goodness!

Udon lettuce cups are the perfect meal when you’re hungry for restaurant quality flavors, but too tired to go out for dinner.

You can make this quick and delicious meal in less than 30 minutes.   

Udon lettuce cups are a light, healthy lunch or dinner. When you're hungry for restaurant quality flavors but too tired to go out for dinner, make this quick and delicious meal in less than 30 minutes.

What’s at stake for 50 blogger contestants?

Two First Place Winners will receive $1000.00 cash prize

Two Second Place Winners $500.00 Cash Prize

Two 3rd Place Winners: $250.00

Fortune Udon Noodles are pre-cooked, fresh refrigerated noodles, restaurant quality noodles that are easy to prepare when cooking soups or stir-fry’s (Yaki-Udon). Fortune Udon Noodles are ready to eat in less than three minutes in four delicious flavors that include Original (soy), Beef, Chicken and Mushroom. Just add protein, vegetables and toppings. Each Fortune Udon Noodle is packaged with a natural flavored dry soup packet and offers consumers a wide range of sought-after health benefits including 100% All Natural Ingredients, Non-GMO, Omega-3 Fortification, Cholesterol-Free and MSG Free.

Want to hear something funny? After reviewing the Official Contest Rules, several times, I can’t find anywhere that they state the product package has to be featured in the photo. Really?

It’s official, I’ve lost my mind keeping track of all my recent contesting and rules. The good news is, now I have three (3) amazing Fortune Noodle Recipes. 

Udon Lettuce Cups with Creamy Peanut Dressing
When you're hungry for restaurant quality flavors but too tired to go out for dinner, make this quick and delicious meal in less than 30 minutes.
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Prep Time
10 min
Cook Time
3 min
Prep Time
10 min
Cook Time
3 min
Ingredients
  1. 2 package(s) Fortune Original UDON noodles
  2. 1 8 ounce package of cooked chicken breast (I used deli chicken breast)
  3. 1 large head bib or large leaf lettuce
  4. 2 cups packaged Asian Slaw Mix
  5. 1/2 cup carrots, shaved
  6. 1/2 cup red pepper, julienned
  7. 2 hard boiled eggs, grated
  8. 3 tablespoon olive oil
  9. 3 tablespoons creamy peanut butter
  10. 1/4 cup rice vinegar
  11. 1/2 teaspoon fresh ginger
  12. 1 tablespoon light soy sauce
  13. 1/2 teaspoon toasted sesame oil
  14. 1/2 teaspoon prepared minced garlic
  15. 2 tablespoons honey
  16. 1 Original Flavored Udon season pack
  17. small bunch cilantro
Instructions
  1. Remove noodles from package, keep season pack for dressing
  2. Pour 2 cups water into a microwave safe bowl
  3. Add noodles and microwave on high for 2 minutes
  4. Allow noodles to rest in hot water while making the dressing. Strain noodles right before tossing the salad
  5. Wash lettuce to remove sand. Drain on paper towel to remove excess water. Separate leaves to make cups for the Udon salad
  6. Grate hard boiled eggs. Use one of the lettuce cups to serve the grated eggs
  7. In a large bowl combine, shaved carrots, 2 cups slaw mix, and julienned red pepper, and drained UDON noodles
  8. In a small food processor, blend peanut butter, rice vinegar, olive oil, fresh grated ginger, light soy sauce, toasted sesame oil, prepared minced garlic, the contents of 1 UDON flavor packet, and honey.
  9. Blend until very well combined
  10. Pour dressing over salad and toss
  11. Cut precooked chicken into strips
  12. Assemble the lettuce cups, chicken and grated egg, and cilantro on a large serving tray
  13. Use one large lettuce cup as the bowl for the noodle salad
Notes
  1. To Serve: Fill one lettuce cup with a small amount of noodle salad, top with chicken and enjoy! Garnish with Sriracha sauce, chopped salted peanuts and edible flowers
  2. Salad can be made ahead and refrigerated but best served the same day
At Home with Rebecka http://athomewithrebecka.com/
 

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For the Official Rules: HERE

 




Celery and Spiced Pork Salad with Watermelon and Creamy Garlic Chili Dressing

Spiced pork salad with celery, watermelon and a creamy garlic chili dressing. This deconstructed spiced pork salad recipe makes the perfect refreshing, light dinner!

 

Spiced pork salad with celery, watermelon and a creamy garlic chili dressing. This deconstructed salad recipe makes the perfect refreshing, light dinner!

California’s weather has been glorious this Spring and has me dreaming of the bounty my garden will produce in just a few short weeks. Thankfully, I don’t have to wait for my garden to mature with fresh garden vegetables and fruits plentiful in my neck of the woods; making fresh and fruity salads a staple year round. 

Here’s a recipe I created last summer for Duda Fresh Farms Recipe Challenge.  The addition of the spiced pork elevates the dish from accompaniment to hearty meal.

I hope you enjoy the deconstructed Celery and Spiced Pork Salad with Watermelon and Creamy Garlic Chili Dressing as much as I do!  

 

Celery and Spiced Pork Salad with Creamy Garlic Chili Dressing
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
For the Spiced Pork
  1. 1 pound ground turkey
  2. 1/2 pound ground pork
  3. 1 1/2 tablespoon fresh minced garlic
  4. 1 1/2 teaspoon fresh grated ginger
  5. 1/2 cup panko crumbs
  6. 2 teaspoons dried Chinese Five Spice
  7. 1/2 cup minced scallions
  8. 1 large egg
  9. 2 tablespoons soy sauce
  10. 1 1/2 teaspoons sesame oil
For the Celery, Carrots and Watermelon
  1. 1 bunch celery
  2. 4 large carrots
  3. 3 cups cubed watermelon
  4. 1/3 cup sugar
  5. 1 tablespoon salt
  6. 1 cup distilled white vinegar
  7. 2 cups water
  8. 5 slices fresh ginger
  9. 1 teaspoon fish sauce
Balsamic Glaze
  1. 2 tablespoon Hoisin sauce
  2. 2 tablespoon balsamic vinegar
  3. 1/4 teaspoon caraway seed
Seasoned Salt
  1. 1 tablespoon onion powder
  2. 1 tablespoon garlic salt
  3. 1 teaspoon Chinese Five spice
  4. 1/4 teaspoon ground clove
  5. 1/4 teaspoon ground nutmeg
  6. 1/2 teaspoon cayenne pepper
  7. For the Garlic Chili Dressing
  8. 1 cup mayonnaise
  9. 2 tablespoon Chili Garlic Sauce (found in Asian food section of local market)
  10. 1 tablespoon lemon juice
Garnish
  1. 2 tablespoon roasted peanuts
  2. 2 Thai chilis
Ground Pork
  1. In a large mixing bowl combine ground meats
  2. Peel ginger and grate, peel garlic and mince, and finely chop scallions
  3. Once this is done, add the ingredients to the meat mixture
  4. Add Chinese Five Spice, panko crumbs, egg, soy sauce, sesame oil to the meat mixture, and mix well, using hands if necessary to distribute spices evenly
  5. Heat a large skillet over medium high heat and sauté mixture until golden browned, remove from heat and spoon off liquids, set aside
To make pickling liquid for Celery and Carrots
  1. In a small sauce pan over medium heat, combine sugar, salt, vinegar, water, ginger and fish sauce. Cook until sugar is dissolved. Remove from heat and refrigerate for 10 minutes
  2. While the tickling liquid is cooling, wash and thinly slice celery. Add celery to a medium bowl and set aside
  3. Wash carrots in cool water and remove butter skin, using a vegetable peeler cut into ribbons. Place cut carrots in a small mixing bowl, set aside.
  4. Once pickling liquid is cooled, spoon 1 cup over carrots, cover and refrigerate until ready to plate
  5. Likewise, add 1 cup liquid to celery as well as, 1/4 teaspoon caraway seeds. Cover and refrigerate until ready to plate
For the Garlic Chili Dressing
  1. Mix ingredients in a small bowl and set aside
For the Spice Mix
  1. Mix ingredients together in a small airtight container. Leftovers can be stored in a dry cool place for later use
To Plate
  1. Cut watermelon into small chunks. Smear about 4 tablespoons garlic dressing onto large salad plate. Arrange celery, carrots, watermelon, and cooked spiced pork mixture into individual lines on plate. Blend Hoisin sauce and balsamic together in a small bowl. Transfer a small amount to a small zip bag, and pipe over watermelon. Sprinkle watermelon with a pinch of seasoned salt. Sprinkle chopped peanuts over pork mixture and toasted sesame seeds over carrots. Add sliced Thai chili and enjoy
Notes
  1. This deconstructed salad comes together once the individual flavors are married together on the plate, creating a superbly flavored dish reminiscent of vietnams Bánh mi. The creamy garlic dressing blended with the pickling liquid on the celery make this dish sing with freshness and authentic Asian flavors.
At Home with Rebecka http://athomewithrebecka.com/
Spiced Pork Salad

 

Celery Salad with Spiced Pork

If you enjoy the spiced pork salad recipe, I bet you will love these, too:

Fresh Strawberry Vinaigrette, Mixed Greens and Tuna Salad

Warm Preserved Lemon Curry Macaroni Salad with Turmeric




Preserved Meyer Lemons Recipe with Exact Measurements

Preserved Meyer lemons are easy to make and delicious in many different food applications, from salads to soups. This recipe will explain how to make preserved Meyer lemons with exact measurements to assure the perfect preserved lemons!
Preserved Meyer Lemons

Preserved Meyer Lemon Recipe

Meyer lemon Cluster

Preserved lemons are a staple in Moroccan and sometime other African cuisines. They are preserved to use in tangines, soups and stews, to impart their mellow lemon flavor.

With an abundance of homegrown Meyer lemons, I set off during the holidays to preserve some for myself however, finding a recipe for preserved Meyer lemons with exact measurements proved to be difficult.

In my search, I found recipes that varied from 1 tablespoon sea salt per lemon, while others called for 1 teaspoon. One heirloom recipe was so vague, I was left wondering what the writer was thinking. The instruction said…just “toss in some salt!” I was frustrated with such a wide measurement variable, concerned the recipe would be either unsafe to consume, or so overly salted, it would be inedible. 

When trying to recreate a recipe for my readers food safety is paramount, especially where food preservation is concerned. I spent several weeks researching a variety of preserved lemon methods before trying my hand at the preserved Meyer lemons recipe. After some trial and error, I finally came up with exact measurements for preserving lemons in a safe way, and that also produce a tasty result. 

I made several batches using different varieties and measurements of sea salt(s) to test for flavor. I also made the addition of spices and hot chili’s to another batch that produced a delicious, spicy-tangy preserved lemon. The different varieties of sea salt didn’t make a difference in flavor however, the darker varieties altered the color of the fruit and juice.

The reward of preserving lemons is well worth the wait.

I’ve used my preserved Meyer lemons in a variety of delicious recipes over the past few months.

Warm Preserved Lemon Curry Macaroni Salad

Warm Macaroni Salad with Preserved lemon

 

Moroccan Chicken

Moroccan Chicken with Preserved Meyer Lemons and Kalamata Olives

How to Make Preserved Meyer Lemons
Preserved lemon recipe with exact measurements
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Ingredients
  1. 1 dozen Meyer lemons (or other variety)
  2. 12 tablespoons sea salt, divided
  3. 1/2 cup fresh squeezed or bottled lemon juice, if necessary
Instructions
  1. 1 quart canning jar(s) with rims and lids
  2. Wash lemons in cool water to remove dirt and impurities
  3. Sterilize jar in boiling water bath for 15 minutes before using.
  4. Slice both the stem and bottom end off lemons. Starting at one end, cut the lemons in half lengthwise, but stop about 1/2 an inch before you reach the bottom. Repeat the cut perpendicularly so you have cut each lemon lengthwise in a "X" formation, but not all the way through; they should still be attached at the bottom, about 1/2 an inch.
  5. If you are using several smaller jars, lemons can be fully quartered
  6. Gently open each lemon with fingers
  7. Spoon in 1/2 tablespoon (2 teaspoons) sea salt for each lemon
  8. Place three or four lemons in the jar and press with muddler to release juices. A wooden spoon can be used for this step
  9. Continue this process until all lemons are salted and juiced
  10. Be sure the fruit is totally covered with their juices. Add more fresh squeezed or bottled lemon juice if necessary
  11. Fill jar to the brim leaving about 1/4 inch head space and seal tightly
  12. Allow jar to rest at room temperature for 2 weeks before using
  13. Lemons will last for up to 1 year if kept in a cool place and can be stored in the refrigerated after resting at room temperature for 2 months.
To use
  1. Remove one or two lemons from the jar depending on what your recipe calls for.
  2. If the juice in the jar gets low, add enough bottled or fresh squeezed lemon juice to cover the fruit. Replace lid and return jar to resting place
  3. Rinse lemon in cool water and remove flesh. Some people use the flesh however, I don't care for the texture
  4. Once the peel is rinsed and flesh has been removed, slice or chop the the peel and use in salads, soups and stews. The peel can also be used in cocktails
Notes
  1. The flavor of preserved lemons enhances over time and can be embellished by adding spices and or hot peppers. I generally make one batch with just salt and another with a combinations of spices. Black peppercorns, whole clove, thai chili, coriander seeds etc.
At Home with Rebecka http://athomewithrebecka.com/
Spices Preserved Lemon

Step 1 in making preserved Meyer lemons

Step 2 in making preserved Meyer lemons

Step 3 in making preserved Meyer lemons

Preserved Meyer lemons and spices

I would love to hear about your experiences making preserved lemons. Please feel free to share!




Healthy Solutions Spice Blends Recipe Challenge 2016-Hawaiian Seared Albacore Poke

Healthy Solutions Spice Blends Recipe Challenge 2016-Hawaiian Seared Albacore Poke. My recipe and video entry for this years challenge. Check out the video to learn more about the product and recipe.

Hawaiian Seared Albacore Poke Salad
Serves 4
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
Ingredients
  1. 1 1/4 pounds Albacore tuna
  2. 1 package Healthy Choice Sesame Ginger Tuna Blend
  3. 1 teaspoon fresh grated garlic
  4. 1/4 cup minced green onion
  5. 1 teaspoon fresh grated ginger
  6. 1/4 cup chopped English cucumber
  7. 1/4 cup chopped celery
  8. 1 teaspoon low salt soy sauce
  9. 1/4 cup black sesame seeds
  10. 1 teaspoon white sesame seeds
  11. 1 bunch micro greens, any variety
  12. 2 teaspoon toasted sesame oil, divided
  13. 1/4 cup olive oil for frying
  14. 1 package wonton or dumpling wraps 1/4 cup English cucumber
Wasabi Cream
  1. 1/2 cups sour cream
  2. 1 tablespoon milk
  3. 1 teaspoon fresh lemon juice
  4. 4 tablespoons wasabi paste or powder
Garnish
  1. 2 sheets wakame seaweed
  2. 1/4 cup pickled sushi ginger
  3. 1/4 cup sweet sour peppers
Instructions
  1. Season Tuna with 1 teaspoon olive oil, and pepper
  2. In a medium bowl combine, garlic, green onion, ginger, celery, and cucumber. Too to combine
  3. In a small bowl, combine 1 tablespoon Healthy Solutions Sesame Ginger Tuna Spice Blend with 1 teaspoon toasted sesame oil. Set aside
  4. In another small bowl combine black sesame seeds with remaining packet Sesame Ginger Tuna Blend. Set aside
For the Wasabi Cream
  1. Whisk 1/2 cups sour cream, 1 tablespoon milk, 1 teaspoon fresh lemon juice, 4 tablespoons wasabi paste or powder
  2. Pour into squeeze bottle and set aside until ready to use
  3. In a large skillet, heat 1/4 cup olive oil, fry dumpling/wonton wraps until golden brown. drain on paper towel
  4. In another large skillet, heat 2 teaspoons sesame oil
  5. Sear seasoned tuna 20 seconds each side, remove pan from heat and rest tuna
  6. Preheat oven to broil.
  7. Coat one side of seared tuna with black sesame seed mixture
  8. Broil tuna for 20-30 seconds until top is browned
To Assemble
  1. Slice one tune steak into thin pieces, chop the other and toss chopped pieces in salad bowl.
  2. Place micro greens on crispy dumpling skins, and about 1/4 cup mixed seared sad over the greens. Add one slice of seared tuna to top of salad and garnish with wasabi cream and strips of wakame seaweed
At Home with Rebecka http://athomewithrebecka.com/
Seared Albacore Poke

Seared Albacore Poke




Waldorf Risotto Recipe – #WaldorfSaladRefresh

Waldorf risotto is a delicious side dish recipe, combining the flavors of a classic Waldorf salad with the creaminess of risotto.

Waldorf risotto is a delicious side dish recipe, combining the flavors of a classic Waldorf salad with the creaminess of risotto.

If you love the dreaminess of a classic Waldorf salad, you’re going to die for my remixed version, Waldorf risotto!

The warm, apple infused risotto is the perfect balance to the crispy, tart salad. I finished the dish with a spicy crunch of California candied cayenne walnuts. The flavor combination is out of this world, and I’ve chosen this Waldorf risotto recipe as my submission for this year’s recipe challenge.

Another delicious risotto recipe to try is my Red Beet Risotto

California Walnuts presents, the Waldorf Salad Refresh Recipe Contest. Wish me luck, and enjoy this Waldorf risotto recipe!

#WaldorfSaladRefresh

California Walnuts Recipe Contest image

Waldorf Risotto
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 4 red crisp apples
  2. 4 large celery stalks
  3. 1 cup mayonnaise, divided
  4. 1 tablespoon plus, 2 teaspoon sugar
  5. 1/2 teaspoon salt
  6. 3 teaspoon lemon juice, divided
  7. 1 cup arborio rice
  8. 4 cups apple cider
  9. 1-2 cups water
  10. 2 teaspoons butter
  11. 1/4 teaspoon olive oil
  12. 1/2 teaspoon salt
  13. 1 cup California walnuts
  14. 1 tablespoon sugar
  15. 1 teaspoon cayenne pepper
For the Salad
  1. Slice apples across lengthwise into 1/4 inch rounds, thinly slice each round into match stick lengths, toss in a large mixing bowl with 1 teaspoon lemon juice.
  2. Reserve 1 cup match stick apples, set aside
  3. Thinly slice 3 celery stalks, combine slices with apples
  4. Add 1/2 cup mayonnaise, 1/2 teaspoon salt, 1 tablespoon sugar to cut apples and celery and toss, cover and refrigerate until ready to use
For the Risotto
  1. Diced the reserved match stick apples, you should have about 4 tablespoons
  2. Dice 1 stalk celery, combine diced apples and celery with a pinch of salt and 1/2 teaspoon sugar
  3. In a medium saucepan, over medium high heat, melt 1 teaspoon butter
  4. Saute diced celery and apples until Al dente, (tender but not soft), remove from pan and set aside
  5. Heat 4 cups apple cider in a saucepan, keep warm
For the Candied Cayenne Walnuts
  1. Add walnuts to non-stick pan, turn heat to medium, sprinkle 1 tablespoon sugar over nuts, allow sugar to melt, When sugar is almost melted or begins to caramelize, stir or toss walnuts to coat evenly. Pour candied walnuts out onto a piece of waxed paper and sprinkle with cayenne pepper, cool and rough chop
For the Risotto
  1. Add 1 teaspoon butter and 1/4 teaspoon olive oil to the same pan the apples were cooked in.
  2. Stir in 1 cup arborio rice, saute for 3-5 minutes stirring occasionally to coat rice kernels
  3. Begin making risotto by adding 1 cup of apple juice at a time to sauteed rice, allow liquid to absorb, and continue adding liquid 1 cup at a time, until all 4 cups are incorporated, this will take about 25 minutes. Risotto should be tender but not mushy, more liquid can be added if the rice is still tough, add 1 cup water until absorbed and test again until desired consistency.
  4. Turn heat off.
  5. Add cooked apples and celery and 1 teaspoon butter to risotto mixture, stir to combine. Finally, add 1/2 cup mayonnaise. Season with additional lemon juice, and salt to taste
To serve
  1. Ladle 1/2 cup risotto portion onto plate, top risotto with prepared Waldorf salad, and sprinkle with candied cayenne walnuts
At Home with Rebecka http://athomewithrebecka.com/
 

 

 

Waldorf Risotto

For a list of all the contest entries, visit Waldorf Salad Refresh Recipe Challenge on PINTEREST




Edible Flower Salad with Basil Balsamic Vinaigrette

Edible flower salad with basil balsamic vinaigrette is a fresh garden salad that is almost too beautiful to eat! This edible flower salad recipe will make a delicious and elegant salad, perfect for brunch, ladies luncheon, or a bridal shower.

Edible Flower Salad with Basil Balsamic Vinaigrette

My mother’s garden was the birthplace for all sorts of fresh vegetables and herbs which she used to create many family recipes. It was also the origin of my love for edible flowers. Using herb flowers and other edible petals in cookery during the 1960’s was a benchmark in gourmet eating, setting my mother light years ahead of her contemporaries. After years of sampling flowery, gastronomic delights such as pansies, squash blossoms, spicy nasturtiums, and sweet borage, my youthful palate was introduced to flavor profiles most adults have yet to experience.

Edible Flower Salad – a delight to the senses and taste buds

The consumption of edible flowers also fostered my imagination as a child. With every flowery recipe mom put on the table, I created a fantastic imaginary story resplendent with visions of fairies floating around the dinner table. The imagery of blue and deep red flowers combined with food stuff at an early age, was the fuel for my current food blogging experience.  

One of my moms favorite edible flower dishes was wilted salad. To make the savory salad, she would toss an assortment of colorful flowers with bibb lettuce, spinach, dandelion greens, and served it all up with steaming hot, bacon dressing. One of my favorite dishes to this day!

I still favor a wilted flower salad with hot bacon dressing, however, due to the recent heat wave in California, I decided to use a lighter touch by pairing this edible flower salad with a fresh italian balsamic vinaigrette (see recipe below). 

When eating and gathering edible flowers some precautions are in order.

First and foremost, I’m not a dietician, herbalist or professional doctor of natural medicine. All content on this blog are the author’s personal views and opinions. The information provided is solely for entertainment and does not constitute any legal, medical, or other professional advice. It is not to be taken as fact nor absolute truth and it is not the author’s intention to do harm or to injure others. The author will not be held responsible for advice, tips, techniques, and recommendations used. Readers of this blog are to use it at their own free will and at their own risk.

That being said, here are a few guideline to follow:

  • Asthmatics, if you’re prone to allergic reaction, introduce edible flowers in small amounts to judge the effects
  • Stay away from flowers that have been treated with pesticides, herbicides and insecticides
  • Collect flowers from known sources and refrain from gathering near roadways where car exhaust is present
  • Consume only edible flowers. Follow this link to the Edible Flower Chart
  • Purchasing edible flowers can be difficult, so growing your own is a very easy alternative.

Todays recipe uses borage and nasturtiums; both flowers have distinct flavor profiles and medicinal attributes.

Nasturtiums, range in color from dark red, orange, to bright yellow. The word nasturtiums  literally translates to “nose-twister” or “nose-tweaker”, due to their sharp peppery taste. When eating a nasturtium for the first time, you may note a flavor finish with hints of sweet honey or nectar. Eating flowers is like sampling fine wine, there are layers and layers of flavor.

Medicinal uses: 

Some people take nasturtium in combination with other herbs for urinary tract infections(UTIs), swollen airways, cough, and bronchitis. Nasturtium is sometimes applied directly to the skin in combination with other herbs for mild muscular pain. Nasturtium contains vitamin C and might help fight bacteria, fungi, viruses, and tumors. Source WEBMD

Nasturtium officinale

Borage flowers, Borage flowers have a delicate cucumber-like flavor and are very tender on the teeth. They are star-shaped with five-pointed purple or pink petals, most commonly used in salads, soups and pastries for their superb color and texture.  

Cautions: Borage has been known to have a laxative or diuretic effect, so it’s important to introduce small amounts into your diet.

Borage can also affect lactation and not recommend for mother’s who are breast-feeding.

The leaves are also edible but are covered with a fine silvery hairs. As the plant matures the hairs become bristly but when cooked they are almost non-existent. The leaf, stem are also covered in these fine hairs which contain small traces of silica that may irritate the skin. Wear gloves when harvesting and use leaves from early growth cycle for salads. Added to soups, steamed or lightly sautéed in evoo, borage leaves have a hint of cucumber-like flavor and are similar in texture to cooked spinach.

Borage Flower

Borage leaves, flowers and seeds have medicinal properties used for a wide range of disorders, for skin disorders including eczema, seborrheic dermatitis, and neurodermatitis. It is also used for rheumatoid arthritis (RA), stress,premenstrual syndrome (PMS), diabetes, attention deficit-hyperactivity disorder (ADHD), acute respiratory distress syndrome (ARDS), alcoholism, pain and swelling (inflammation), and for preventing heart disease and stroke. Borage flower and leaves are used for fever, cough, and depression. Borage is also used for a hormone problem called adrenal insufficiency, for “bloodpurification,” to increase urine flow, to prevent inflammation of the lungs, as a sedative, and to promote sweating. Borage is also used to increase breast milk production and to treat bronchitis and colds. Borage is applied to the skin for infantile seborrheic dermatitis and is also used in a dressing to soften the skin. Source: WEBMD

It is said that borage gladdens the heart. Taken as a tea borage has been known to elevate mood, help those afflicted with anxiety and sleep disorders. To make tea, steep the leaves and blooms in hot water and drink one cup either hot or cold during periods of moodiness or stressful situations.

I hope you enjoy this edible flower salad recipe!

Edible Flower Salad with Basil Balsamic Vinaigrette
Serves 4
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Prep Time
10 min
Prep Time
10 min
For the Salad
  1. 1 bunch dandelion greens
  2. 1 bunch frisee lettuce
  3. 2 heads bibb lettuce
  4. 1/2 pint raspberries
  5. 1/2 pint blueberries
  6. 10-12 borage flowers
  7. 10 nasturtium flowers
  8. 1/2 cucumber sliced thinly
For the Dressing
  1. 1/2 cup good olive oil
  2. 1/4 cup champagne vinegar
  3. 1/8 cup balsamic vinegar
  4. 4 tablespoons fresh basil leaves
  5. 1 teaspoon fresh thyme
  6. 1 teaspoon fresh rosemary
  7. 1 pinch granulated sugar
For the Dressing
  1. Using a mini food processor, blend all the ingredients until smooth, add pinch sugar, salt and pepper to taste, pulse for a few seconds to combine
  2. Refrigerate until ready to use
For the Salad
  1. Wash and spin dry lettuce, pull into bite size pieces and toss in a large salad bowl
  2. Pinch borage and nasturtium flowers from the plant, shake to dislodge dust, dirt and any little insects that might still be present. Flowers can be rinsed in cold water and drain on paper towels
  3. Add flowers to cleaned greens, toss a handful of raspberries, blueberries and cucumber slices into the bowl right at the last minute, dress the salad and serve
Notes
  1. Grow edible flowers from seed in containers. Start plants in small containers a few weeks before spring, transfer to a large container when the chance of freeze is past. Seeds can also be planted in soil.
At Home with Rebecka http://athomewithrebecka.com/
   Pink Star Flower