Recipe: Crispy Zucchini Blossom Croutons

Happy 4th of July! Today we've got an interesting recipe for you. This is a delicious and unusual way to use the edible blossoms of zucchini and summer squash to make your summer salads even more special! These make an unforgettable addition to a summer dinner party - such as your 4th of July feast.

Crispy Zucchini Blossom Croutons

Ingredients:

Zucchini blossoms(Photo credit: Wikipedia)

10 to 12 small zucchini blossoms
1 cup flour
salt and pepper
2 eggs
1 Tbsp milk
2 cups Panko
salt and pepper

Directions:

• Pick small zucchini blossoms that are growing on a long stem, not at the end of a tiny zucchini. Immediately rinse under water, gently and quickly, then lay out on a towel and pat dry.
• Cut the stem off to within a half inch of blossom. Take a sharp paring knife and trim off the pointy leaves from just above the stem, the ones that surround the blossoms at the bottom. 
• With your sharp knife, make a slice from the bottom of the blossom up through the petals until you can lay the blossom out 'butterfly' style.
• Remove the stamen or pistil and gently wash off any pollen that may still be in the inside of the blossom. Close the blossoms back up and lay them on a clean platter or tray.
• Mix the flour and salt and pepper together in a bowl; then dust over the blossoms, turn them over, and dust the other side.
• In a shallow dish, whisk together the egg and milk.
• In another shallow dish, sprinkle the Panko and season with salt and pepper.
• Now, take each flour dusted blossom and first dip in egg-milk mixture, let excess drain off, then roll in Panko mixture, and set back on tray.
• When all are dipped and ready, prepare a skillet for frying. Add frying oil, such as peanut oil, to about 1/2 to 3/4 inch deep, just high enough so blossoms are covered by half. Turn heat to high and when oil is very hot, take blossoms and start putting them slowly into oil, one at a time, without crowding the pan. Flip blossoms when they are golden brown and continue frying until browned on both sides.
• Remove immediately to a paper towel covered cooling rack.
• Sprinkle blossoms with more salt before they cool.
• Serve these 'croutons' on top of a prepared green salad using a variety of mixed greens.

Recipe: Garden Herb Tomato Salad With Cheesy Zucchini Blossoms

One of our favorite summer foods - tomatoes - is coming soon! Tomatoes can be used in hundreds of different recipes, and are abundant in summer salads. This summer, try this new twist on a tomato salad, using fresh herbs, goat cheese, and zucchini blossoms for a beautiful, sophisticated gourmet garden treat!

Garden Herb Tomato Salad With Cheesy Zucchini Blossoms

Ingredients:

4 oz soft goat cheese, room temperature
2 Tbsp fresh basil
2 Tbsp fresh marjoram
8 medium size zucchini blossoms, freshly picked
3 Tbsp extra virgin olive oil
kosher salt to taste
5 cups garden grown cherry or grape tomatoes, cut in half
1 Tbsp fresh chives

Directions:

1. Preheat oven to 350 degrees and oil a large baking sheet.
2. Gently rinse off zucchini blossoms, then trim any sharp points from the bottom leaves that hold the petals in place and trim the stem to 1/2 inch. Now, slide a sharp knife lengthwise to lay the blossom open 'butterfly' style and remove the stamen or pistil (depending on if you chose male or female blossoms.) Gently pat dry.
3. In a large bowl, mix together the goat cheese with 1 tablespoon of the basil and 1 tablespoon of the marjoram; form into 8 equal size balls.
4. Lay 1 ball inside each of the open blossoms, then close blossom over the cheese ball and lay, cut side down, on prepared baking sheet.
5. Drizzle or brush each blossom with 1 1/2 tablespoon of olive oil and flavor with kosher salt, then bake for about 6 to 9 minutes - when you see the cheese bubble up over the blossom and start to ooze out and brown around the edges, they're done. Remove and set aside while you prepare the tomatoes.
6. In a large bowl, toss the tomatoes with the remaining 1 1/2 tablespoon olive oil, the remaining basil, the remaining marjoram, and the chives.  Sprinkle with kosher salt and freshly ground pepper to taste, then arrange on plates.
7. Top with the baked zucchini blossoms, add more kosher salt if desired, and serve while blossoms are still warm.

Let Your Inner Chef Blossom: Creating Gourmet Salads With Edible Flowers

We've probably all seen beautiful wedding cakes with real flowers on top, but did you know that edible flowers can also be used in other dishes?  A simple green salad is instantly turned into a gourmet delight with the addition of just one edible flower.  But, you don't have to be a master chef for this gourmet trick. Just take a look in your own flower garden.

First, a Word of Caution

(Photo credit: Wikipedia)

To begin, let's be clear that one should never pick flowers to eat from alongside a road or other right-of-way. These areas are typically sprayed with poisonous chemicals to slow the growth of weeds. Only eat flowers that have been cultivated in an environmentally clean area or organic garden.

Do the research first to make sure the species you are entertaining eating is, in fact, edible.  Some regions produce both edible and inedible varieties of similar plants.  Your county's extension office may be a good place to start, as well as a local nursery.

Also, if you have allergies, specifically to pollen, be aware that even if you aren't allergic to a particular flower you are about to eat, that flower may be related to a plant you are allergic to. Even though you remove the stamen and pistil, the pollen is part of the flower structure itself, and may cause a negative reaction.

Once you have determined that a flower is safe to eat, and that you not allergic, you are ready to learn how to find, clean, serve, and enjoy these edible flowers.

Pretty Tasty Bouquets

There are many flowers that have wonderful color, flavor, and design that aren't found in exotic locations.  These flowers are often found in country gardens, window boxes, or even hanging baskets. Let's take a look at some of the more familiar flowers that can provide your salads with a gourmet twist:

Bachelor Button, or Cornflowers, are well known for their bright blue color and best described as having a clove-like flavor that is a bit sweet and spicy at the same time. Although they are often used just as a pretty garnish, when cleaned, the little petals can be sprinkled over a bed of mixed greens for a pretty and spicy touch.

Fuchsias are those exotic-looking brightly colored flowers that you'll often find in hanging planters, most likely around Mother's Day. The blossoms are a little on the bitter side, but make a nice addition to a savory salad such as a spinach salad with a tangy dressing. You can also use the blossom to compliment a buttery or sweet lettuce salad, playing the gentle sweetness off the somewhat bitter surprise from the pretty blossom.

Carnations are eaten by separating the sweet petals from the white base, which is very bitter. Scatter the petals on top of a bed of romaine lettuce and add complimentary flavors of both sweet and tangy ingredients and a light dressing. There are a wide range of colors so you can find something for any salad.

Chrysanthemums are big, bold, beautiful flowers that have big, bold, beautiful flavors. In colors ranging from reds and oranges, to creams and yellows, these edible favorites have a somewhat peppery taste. The petals may be lightly blanched in boiling water before adding to your salads. The base of the flower is very bitter, so be sure to use only the petals.

Day lilies. (Photo credit: wallygrom)

Day Lilies are a favorite in many gardens because they are easy to grow and very showy. But, with their sweet flavor, they are now one of the most popular edible flowers.  Again, you want to remove the petals from the bitter base.  The wide variety of this flower can actually provide a wide variety of flavors. The large petals are somewhat chewy and make a real statement on any salad.

English Daisies are so familiar to us that we often walk right by them without noticing.  Pick the petals off (he loves me, he loves me not) and sprinkle on top of an ordinary green salad and you'll have something unexpected.  The flavor is rather mild, so they are used mostly for the pretty gourmet look they give a salad.

Johnny Jump-Ups are another very familiar flower that often goes unnoticed.  Similar in appearance to pansies only very tiny, the blossoms have a slightly minty or wintergreen taste, making them perfect as a garnish for a fresh cucumber salad. Just imagine the pale purple petals sprinkled over the green cucumber slices. Very pretty, and tasty, too!

Pot Marigolds are a common flower with uncommon flavor and color. These flowers were used for many years to add color to soups, and now are often enjoyed sprinkled over salads to add a citrus-like flavor. Use on any salad you would squeeze a lemon or zest an orange over.

Of course, there are more exotic flowers that add unique flavor, color, and overall design impact to a simple salad.  But, these flowers are the ones many of us can grow in our very own gardens.  With just a little imagination, you can plan, plant, and harvest a floral bouquet to turn any salad into a gourmet specialty to rival any professional chef!

Fire Up The Grill For Glamorous Gourmet Fruit Salads

Nothing says summer like a fresh salad, and although we've been talking about grilling a lot lately, you may not think of a salad as a grilled food. But if you're thinking that grilling is all about heavy meals of barbecued meats, you'll be surprised what other foods actually are perfect for the grill!

Setting the Stage for Grilled Fruit Salads

Grilled Shrimp and Fruit Salad (Photo credit: Dalboz17)

If you're mixing your grilled fruit in a green salad, be sure to choose your salad green carefully.  Grilling adds a deeper flavor to fruit, so something hearty like arugula, romaine, watercress, or a mix of colorful greens might be best to form the bed of the salad and to compliment.

A grilled fruit salad also does well with a light vinaigrette dressing, made from basic ingredients like olive oil, salt and pepper, and your choice of vinegar.  However, you might enjoy a creamy salad dressing made with honey and yogurt. Or perhaps a mixture of brown sugar, heavy cream, and red wine vinegar sounds tasty to you. There are plenty of possibilities to compliment your grilled fruit salad.

Choose Fruit that Suits the Grill

Once you've got the stage set, then it's a matter of choosing fruits that grill well. Apricot halves are first up, combined with toasted nuts and thin slices of  bacon, this makes a delightful gourmet twist with any salad green. Try grilling pineapple and mango slices, garnish with fresh mint leaves, and mix with crunchy cold butter lettuce for a surprising salad that will really please your dinner guests or family.

Even fruits like plums, watermelon, peaches, and nectarines are good to grill for salads and it doesn't have to be a large salad of greens, either. For instance, cut watermelon into four inch squares and grill quickly on one side, flip and grill on the other side until you see grill marks form. Then serve on a bed of arugula and top with feta cheese, and drizzle balsamic vinaigrette over. You now have a gourmet salad with just a few ingredients. Grilling the watermelon makes all the difference.

A grilled fruit salad could also be exclusively made with grilled fruit. Try grilling a whole pineapple, cut lengthwise in half, treating the pineapple as the fruit bowl. Top with small pieces of fruit such as red pears, kiwi, bananas, or cactus fruit and set the grill on high, grilling just until the pineapple chars a little. Remove from the grill and serve as is or with a dollop of Greek yogurt. Both halves of the pineapple becomes the salad itself.

Grilled Pineapple (Photo credit: Another Pint Please...)

Mixing up Main Dishes With Grilled Fruit

For a heartier main dish, try putting chunks of fruit on a kabob skewer alternating with firm pieces of fish like halibut, swordfish, or salmon, or shrimp, scallops, or even pieces of chicken. Grill until everything chars a bit, then serve over brown rice. Most people expect kabobs to have vegetables, so the grilled fruit makes a nice surprise. Of course, some vegetables compliment certain fruit, as well. Sweet onion on the kabob adds a nice flavor contrast to pineapple, for instance. Just use your creativity when you put your fruit kabobs together for the grill.

Grilled fruit can also be a garnish for beef, chicken, fish, or even ham. Cut wedges of papaya, mango, pineapple, and maybe a red pepper and sweet onion, and grill until slightly charred. Then cool and cut into small pieces and toss together with a light vinaigrette. This grilled 'fruit salsa' makes a perfect garnish. Make it spicy or savory if you wish by adding hot sauce, a bit of cayenne pepper, or some fresh herbs.

Don't Forget Grilled Fruit Desserts

A variety of fruits can be grilled to produce a tasty topping for ice cream, pound cake, or other treats. Grilled bananas topped with ice cream and caramel sauce is a favorite that comes to mind immediately. You can even put chunks of chocolate on while the bananas grill to create another layer of flavor.

Fruit compote made on the grill is another twist on a favorite. Rather than just boil or bake fruit pieces in a pan with a liquid, put the fruit on the grill on high heat, quickly grilling until you have grill marks and the fruit is softened. Move the fruit onto a piece of heavy duty foil, top with a mixture of brown sugar, butter, and honey. Then seal the foil into pouches and continue cooking on the grill until fruit is very soft. The grilling adds a whole new flavor to your traditional compote.

If you have never considered putting fruit on your grill, this is your chance to experiment. It's surprising how many fruits cook up so well on the open pit. Once you have your fruit grilled, you'll find all sorts of ways to enjoy them. You may become so hooked on grilling fruit that now find it will be hard to make room for the barbecued meat!

Edible Spring Blossoms from Unexpected Places

It's springtime, which means the start of one of my favorite seasons - salad season! While early spring may not offer as many options, this just means it's time to use your creativity in the kitchen. When looking for ways to turn an ordinary salad into a gourmet treat, many people have turned to edible flowers.  But, you don't have to make a beeline for your flower garden to find spring flowers for your salad.  Instead, you may want to take a second look at your vegetable garden, herb garden, and even your lawn.  Perhaps the blossoms you see there are more than just pretty - maybe they are delicious, too!

Edible Blooms in the Vegetable Patch

The Art of Salad (Photo credit: Chiot's Run)

Yes, many edible flowers are not actually found in your flower garden, but are actually staring right at you from the vegetable garden.  Some of these 'edible blooms' you actually know quite well, even if you haven't thought of them as the flowering part of your vegetables. The cool weather crops, broccoli and cauliflower, are both actually flowers, just as the artichoke is also the flower of the plant.

Not only are you eating a flower when you eat a head of cauliflower or broccoli, but you can also allow the flower to flower, so to speak, and enjoy that treat as well.  The pretty yellow flower of the broccoli can be picked, cleaned, and enjoyed sprinkled on top of a bed of lettuce tossed in a light vinaigrette. Watch for the flowering shoots on cauliflower and artichokes, too, and experiment with the flavors to create a gourmet salad that is both delicious and colorful.

Some of our favorite vegetables sport lovely blossoms that we watch disappear as the vegetable forms.  Zucchini, for instance, although a later season vegetable, has a brilliant yellow blossom that is absolutely beautiful to look at.  Other squash varieties share this gift, as well. But, squash blossoms have a surprise in store for us; they are also delicious! 

There are a number of ways to prepare squash blossoms, but one favorite is to pick the blossoms when they are still small and closed, then wash and prepare by dipping in a light batter and frying quickly in a hot skillet.  This makes a delicious somewhat sweet surprise on top of a mixed green or fresh spinach salad. Another favorite is to scatter the blossoms raw around the plate. No matter what, squash blossoms will turn any salad into a gourmet salad.

Herbs Doing Double Duty

We all know that fresh herbs add a gourmet touch to any salad.  But did you know that many herbs have edible blooms as well as the foliage we're familiar with?  Thyme, for instance, is a very fragrant and versatile herb, but when you harvest the flower, you'll find a secret ingredient for a gourmet salad, or even a tasty sauce or dressing.

Borage, an annual herb the leaves and flowers of which are used in cookery. The seeds are a source of oil rich in gamma-linolenic acid. (Photo credit: Wikipedia)

If you plant basil, fennel, and cilantro, you may want to gather the flowers as well as the herb greens.  Go ahead and experiment in your favorite salads and other dishes.  A less known, but certainly valuable herb, is borage. This prolific herb will have you thinking you smell a fresh cucumber - making a great addition to a salad, and the flowers borage produces are just as tasty as they are pretty.

With a patch of dill you'll have plenty to experiment with.  Harvest the yellow tops as they appear, but before you see the seeds form. Sprinkle on your green salad or use in a creamy yogurt dressing.  Dill is the perfect flowering herb to add freshness to any salad.

Unexpected delights can be found when you allow an onion or garlic bulb to blossom. Designate a little patch of these plants to flower, and enjoy a delicious surprise in your salad.  Instead of clipping your chives down to the ground, allow the pretty blue flowers to just open, then cut them immediately and serve on top of a spinach salad for a real gourmet look and taste.

A Weed by Any Other Name

You may want to pay attention the next time you're mowing your lawn, too. Those dandelions you've been cursing could be your next tasty gourmet salad. This weed is actually an herb with edible flowers and greens. Pick the flowers while they are still closed buds for a sweet taste similar to honey. Once the flower opens, it will be bitter. Aside from the buds, the dandelion greens make a wonderful salad, but again, pick them while they are very young and small. Who knew that pesky little weed could be so tasty and elegant! (Be sure not to eat dandelions from lawns treated with chemicals.)

Clover is another tasty treat that may be hidden away in your lawn. You may have seen either red clover or white clover growing among the grass.  Some regions produce an edible clover that produces both a leaf and stem to enjoy as well as a small flower. When identifying clover to eat, be sure to check your region's type of clover before you proceed.

Now that you know just how many options there are for finding gourmet ingredients right in your own vegetable garden, herb garden, and even your lawn, maybe it's time to take a closer look.  Those buds and blossoms that are so pretty may also provide you with some gourmet salads.  The general rule is if you can eat the plant, you can usually eat the blossom.  However, not all vegetables, herbs, or weeds produce a blossom that's edible, or tasty, or that should even be eaten, for that matter.  Before you bite in, do a bit of local research. Then you can enjoy the brilliance that these blossoms can add to your gourmet spring and summer salads.

Fall Is The Perfect Time For Great Gourmet Garden Salads

There are good reasons to plant a garden in the fall, even though the plants and seeds may take a little longer to germinate in cooler weather.  A fall garden provides unique opportunities to taste foods that are fresh, flavorful, and perfect as the growing season starts to come to an end.  (See our Sustainable Gardening blog for more on fall gardening.)

If you missed an early spring planting, you can get a second chance to plant cool weather loving plants.  But, what sort of plants will yield a gourmet salad for your table?

 (Photo credit: Wikipedia)

What to Plant, What to Plant

Vegetables that like to grow in cooler weather include peas and lettuce, along with root vegetables like carrots, turnips, radishes, and beets.  Just look at all the gourmet salad inspiration you have with just those few vegetables in your garden this fall!  And don't forget some root vegetables actually produce very delightful salad greens as well as a root crop.

Fall is also the time to consider planting Brussels sprouts, cauliflower, and broccoli. These vegetables work well during the cooler weather when grown from small plants instead of seeds, which solves the shorter growing season. Harvesting these vegetables when they are very young and tender also provides an unexpected gourmet treat.

Lettuce plants thrive in the fall weather, and there are many types of heirloom and leaf lettuces to get you started on a gourmet salad. Choose lettuces like Boston, Bibb, Endive, and Romaine that will still be delicious late into the season. Other interesting greens are possible as well, like arugula, mustard greens, leeks, tender kohlrabi, swiss chard, chicory, and corn salad.

Some of our favorite salad herbs thrive in a cooler garden. You can easily add a gourmet taste to any salad when you add garden fresh herbs like chives, dill, chervil, cilantro, thyme, and a variety of parsley. Once you get all your cool weather gourmet ingredients together, it's time to put your salad together.

Dress Fall Gourmet Garden Salads Lightly
The best way to enjoy the fresh vegetables from your cool weather harvest is in a big gourmet salad. Simple vinaigrette dressings will allow the natural flavors of your vegetables, greens, and herbs to come through. After all, you worked hard on your fall harvest, so shouldn't you taste your efforts first? The dressing should compliment, not compete.

Start with ingredients like olive oil, white wine, red wine, balsamic vinegar, and lemon juice, then combine sweet or tangy ingredients to twist the taste of your dressing to your liking. Then season with a dash of salt and pepper, or a little of those prized herbs you just harvested from your fall garden.

 (Photo credit: Wikipedia)

Of course, fall crops of squash and pumpkin work perfectly along with your newly planted fall crops. (And if you've got some late-summer veggies left, even better!) When combining fresh vegetables with the earthy flavors of roasted butternut squash, or pumpkin, for instance, choose a sweet ingredient in your dressing, such as orange juice, maple syrup, or a little honey. Creating a gourmet garden salad in the fall season is all about a mix of flavors that are surprising as well as pleasingly warm and satisfying. You won't get that mix by drowning the salad in heavy dressing. So, keep it light, fresh, and perhaps a bit sweet so all the flavors play nice together!

Finishing Gourmet Touches

To make a fall gourmet garden salad even more interesting, compliment it with fanciful sprouts and crunchy seeds and nuts.  Top with sweet or salty pecans, walnuts, almonds, or even a mixed nut combination. Roast the nuts first and put on the salad hot for even more fun. Sprout your own seeds for a real taste surprise.  For example, put radish seeds on a damp paper towel and you'll get sprouts that taste like radishes. That's a bit more gourmet than alfalfa sprouts, and it's super easy to do!

Add even more gourmet flair to your garden salad with some smoked fish, sweet sausage, or even some fruit.  Pretty slices of red pear or Granny Smith apples adds a lot of impact to a garden salad.  And don't forget the cheese!  Just about every gourmet salad will benefit when you add a topping of crumbled Bleu cheese, Roquefort, Gorgonzola, or Feta.

When you taste your late season gourmet garden salad created by your own hands, you'll be happy you took the time to plant and nurse your garden along through the cooler weather. Harvesting a garden before the growing season ends can be a challenge. But the pride and pleasure you get from serving salads made with the vegetables from your own garden will make the experience unforgettable.


Be sure to check back later this week for some fall gourmet salad ideas that will make your mouth water!

Garden Salads - The Ultimate Antioxidant Food

One could say that a fresh garden salad is the best source of antioxidants you can find. A variety of colorful vegetables, picked straight from the garden, and eaten raw, is packed with vitamins and antioxidants at their finest. However, don't just think of salads as a bowl full of lettuce - the best and healthiest salads take a more creative approach, and can incorporate a wider variety of fruits and vegetables than you might first imagine.

A simple garden salad (Photo credit: Wikipedia)

Growing a salad garden is all about looking forward to the harvest.  In our imagination, all our hard work seems to come together in one big salad bowl.  No matter what we plant, we can see it all freshly picked and served right out of the garden in all its glory with a nice, light dressing. 

But, sometimes our imagination doesn't quite take shape when we start planting. We suddenly get limited in our thinking when it comes to salads.  We know we should plant some lettuce.  We know we should plant something to go on top of the lettuce, like tomatoes, and cucumbers.

From the first glimmer of the perfect garden, to the reality of the harvest, something gets lost.  It could be all the hard work, or it could be there are too many choices.  Perhaps we fall into the same pattern each growing season.  No matter what the reason, our beautiful harvest salad bowl becomes mundane - and less healthy than it could potentially be.

Is there something we could do between planting leaf lettuce for the bottom of our salad and planting tomatoes for the top?  There sure is!  We can get our bountiful gourmet salad back in our imagination, in our garden, and on our table by following a few simple tips to create the basis for our beautiful and healthy salad - you'll add a lot more antioxidant vitamins - not to mention flavor!

Choose Creative Greens For Your Salad Base

Sometimes all a gourmet garden salad needs is different types of greens to make it something unique, interesting, and more flavorful. Step away from the standard lettuce varieties you've planted year after year and consider the countless varieties of lettuce available, and so much more.

You'll recognize some of these greens from a fancy dinner menu.  Why not include them in your own garden and on your own table?  Plant gourmet greens like arugula, endive, Bibb, Boston, radicchio, watercress, and spinach (packed with vitamins & antioxidants) along with the better known varieties of romaine lettuce and  red and green leaf lettuce. A mixture of young salad greens, sometimes called mesclun, can also be found in the garden supply shops to plant for your gourmet salad.

A garden salad with lettuce, sundried tomatoes, cherry tomatoes, beets, cucumber and feta cheese (Photo credit: Wikipedia)

Think beyond lettuce and plant vegetables like kale, kohlrabi, mustard, Swiss chard, escarole, and collard greens.  And don't forget red and green cabbage. There are many vegetables that can be turned into the 'bed' to create a new and interesting salad.  For instance, grow broccoli and use the stems to create a salad by shredding the tender insides.  Shave curls from firm fresh cucumbers to create another surprising basis for a salad bowl.

Sweet onions tossed with balsamic vinaigrette can also form the 'bed' of your salad.  Add more crunch with sweet carrot shreds, or even a bit of spicy 'bite' with chopped radishes.  Who says a salad has to be 'green?'  But, if you want to include some green to keep the comfort level of your salad, flash-blanch some string beans and toss in with the onions.  Or, try tossing your sweet onions and balsamic vinaigrette salad with snow peas or cucumber slices.  Your 'greens' – the bed or basis of your salad – can really be any color, just as long as it can support the other ingredients.

As you can see, the bed or greens of a good gourmet salad can be as varied as the toppings - and more variety means more antioxidants.  Look beyond a leaf of lettuce to find the surprising ingredients needed to bring your dreams of a glorious - and super healthy - garden salad to light.

Be sure to check back Friday for a really tasty gourmet garden salad recipe packed with vitamins, antioxidants, and flavor!