Cooking With Kristin

Edible blossoms make these recipes awesome

I was at Camp Sacajawea, a Girl Scouts camp in Dakota county in the mid-80s, watching in awe as two camp counselors deep fried zucchini flowers. I was hesitant about trying these golden bites, but boy was I glad I did as they were delicious. That was my first foray into edible flowers, and I’ve enjoyed them ever COOKING WITH KRISTIN since. By Kristin Kveno

You can get edible flowers from a number of places, from the grocery store in the produce section near the fresh herbs; you can order them online; or simply grab a handful from your garden. Some examples of edible flowers are pansies, violets and lavender. Get in the spirit of spring with these delectable edible flower recipes.

This salad has spring written all over it. The beautiful colors, the freshness of the greens and the pop of color from the flowers creates a light and tasty salad you just have to try. Fresh Herb and Edible Flower Salad with Hibiscus Champagne Vinaigrette

cali-zona.com) Hibiscus champagne vinegar 1 cup dried hibiscus flowers 1 bottle champagne vinegar Hibiscus champagne vinaigrette 1/3 cup hibiscus champagne vinegar 1 cup extra virgin olive oil 1 teaspoon Dijon mustard 2 teaspoons pure maple syrup 1 small shallot or 1 tablespoon – minced 1 large garlic clove or 1 teaspoon – minced 1/2 teaspoon sea salt 1/4 teaspoon black pepper Salad 1/2 cup toasted hazelnuts hibiscus vinaigrette – to taste 1/2 pound mixed baby greens 1/2 – 1 cup edible flowers 1 cup fresh basil – roughly chopped or torn 1/2 cup fresh mint – roughly chopped or torn 1/4 cup fresh chives – thinly sliced 1/4 cup fresh dill – minced 1 cup blueberries 1 basket yellow cherry tomatoes – cut in half 8 oz. chevre goat cheese vinegar

Prepare this four days to a week ahead. Add the hibiscus flowers to a jar and pour the vinegar over the hibiscus. Let sit for four days to a week. Strain into another jar.

See COOKING WITH KRISTIN, pg. 8

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