Salads

White Bean Salad

1 cup dried white beans
2 ¼ cups cold water
½ tsp salt
1 pepper (nice if you use half of two different colored peppers)
1 tbsp chives
10 leaves basil
3 large cloves garlic, finely minced
1/3 cup pine nuts
½ cup Nasturtium Basil Vinaigrette
½ cup olive oil
1 tsp mustard
1 egg yolk
Borage flowers

Rinse beans. Place in cold water in a saucepan and bring to a boil. Simmer for 2 mins. Remove from heat, cover, let stand 1 hour.

Add salt. Return pan to stove and gently simmer, covered, until the beans are tender. Remove from heat and cool.

While the beans are cooking, whisk together the Nasturtium-BasilVinaigrette, olive oil, mustard, and egg yolk. Set aside.

Remove from heat and cool. Add peppers, herbs, pine nuts & Nasturtium-Basil Vinaigrette mixture. Mix well. Let sit at room temperature for 45 mins then refrigerate for up to 2 hours before serving.

Carrot Slaw with Rose Petals

4 large carrots
1 small zucchini, grated
½ cup raising
¼ cup mayonnaise
1 tablespoon balsamic vinegar or other herbed vinegar
Rose Petals
Lettuce (Ornamental varieties are ideal such as Forellenschluss)

Mix all of the ingredients together except the rose petals and lettuce. Refrigerate for two hours.

Before serving, prepare a plate with lettuce leaves to cover. Spread the rose petals on top. This dish should be eaten by scooping up the slaw on the rose petals.

Calendula Quinoa

¼ cup miso
1 ¾ cup water
1 ¼ cup calendula petals, chopped well
2 tbsp sunflower oil
1 leek, both white and green parts chopped
3 cloves garlic
1 cup quinoa

Mix together the miso and water in a blender. Add in the calendula petals and blend until liquefied. Heat the oil and sauté the leeks and garlic. Add the rice and stir to coat with oil. Add the liquid. Bring to a boil. Once boiling, reduce to a simmer. Cook until all of the liquid has been absorbed, about 40 minutes. Remove from heat. Serve garnished with calendula petals.

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