Makes 8-10 crepes 
 
⅔ cup whole milk
⅔ cup water
3 eggs
3 tablespoons butter, melted
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
**1 cup mixed fresh foraged herbs or purchased herbs-see options below
1 cup ricotta cheese-whole fat
2 tablespoons extra virgin olive oil
1 lemon, zested
salt and pepper to taste

1. Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt, a little at a time, mixing as you go and scraping down the sides of the jar as needed. This will help to keep flour from clumping. The batter will be thin.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When the pan is hot, brush very lightly with melted butter. While tilting the pan in a circle, ladle the batter in to cover the surface with the batter. If using a 10-inch pan, prepare crepes with 1/3 cup of batter.
3. Sprinkle the batter with the herbs while the batter is still wet. Cook for 30-45 seconds. Using a crepe turner or rubber spatula, turn the crepe over and cook for another 30 seconds. Remove the crepe and place on a wire rack to cool. Repeat with the remaining batter. Cooled crepes can be stacked if needed.
4. Place the ricotta, oil, and lemon zest in a food processor and blend until smooth. Season with salt and pepper to taste. You can use an immersion blender as well. Fill crepes with whipped ricotta and a pinch of lemon zest.

 
Foraged greens and Herbs

• Creeping jenny, dandelion, chickweed, violets (leaves and flowers), clover, purple nettle, plantain, garlic grass https://www.growforagecookferment.com/what-to-forage-in-spring/
• dill, parsley, mint, chive, scallion
  
  

 
Recipe Variations

• Add smoked salmon or smoked trout to fill your crepe for a special brunch dish.
• Fill with steamed asparagus and drizzle with a hollandaise sauce or kale spinach sauce.
• Add 3/4 cup shredded mozzarella and 1/4 cup grated parmesan to the whipped ricotta. Fill your crepes and place in a buttered baking dish or cover with tomato sauce and bake.
• Prepare the whipped ricotta w/ the mozzarella and parmesan as above. Stack your crepes with a thin spreading of cheese between the layers. Serve as is or baked until the cheese melts.

 
Williams Sonoma has a good selection of crepe equipment. www.williams-sonoma.com/search/results.html?words=crepe

Serves 4-6 as a side dish

1 1/2 pounds whole baby Bella mushrooms w/stems
3 tablespoons extra virgin olive oil
4 large garlic cloves, chopped
kosher salt and freshly ground pepper to taste
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small garlic cloves, minced
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
 

1. Heat the oven to 400 degrees.
2. Brush of any dirt from the mushrooms. Leaving the stems on, cut each mushroom in half and place into a large bowl. Toss the mushrooms with 3 tablespoons extra virgin olive oil and the chopped garlic. Toss to coat. Add 1 teaspoon of kosher salt and a few grinds of pepper. Toss again.
3. Place the mushrooms in one layer onto one or two baking sheets as needed. Be sure they are not too crowded. Roast them in the oven for about 15-20 minutes or until just beginning to crisp up. 
4. Prepare the gremolata while your mushrooms or roasting. Combine the chopped parsley, lemon zest, minced garlic, cheese, and olive oil. Set aside.
5. Remove the mushrooms from the oven and toss with 1/2 cup of the gremolata. Taste and season with salt and pepper and add more gremolata if you like. If you have leftover gremolata, look below for other ideas for serving.

How to serve your gremolata:

• Sauté sliced garlic in butter or olive oil, turn off the heat and add hot cooked linguini. 
• Add the gremolata and 1-2 spiralized zucchini.
• Toss gremolata with 1 pound of hot linguini or fettucine
• Toss gremolata with thinly sliced sweet potatoes or baking potatoes. Stack them and bake them, covered, for 15 minutes (or until a fork pierces the stacks easily), then uncover and cook another 5 until browned.
• Serve gremolata with cooked green beans
• Stir 1 spoonful of gremolata into a bowl of soup or stew
• Serve gremolata with roasted or seared chicken
• Serve with grilled fish

This recipe is from Food52 with a few adaptations from me. I highly recommend their site for recipes and cooking products. 

1/2 cup chopped garlic scapes
1 lemon, zested and juiced
1 large garlic clove
8 cups loosely packed arugula
1/3 cup grated parmesan cheese
3 tablespoons almonds, sunflower seeds, or pumpkin seeds
1 pinch red pepper flakes
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil, plus more as needed
 

1. To make the pesto, put the garlic scapes in the bowl of a food processor. Add lemon zest, lemon juice, garlic, arugula, parmesan, nuts or seeds, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl.
2. With the food processor running, add the olive oil in a slow, steady stream and process until everything is blended into a paste. Taste and add more salt, black pepper, or lemon juice, if needed.
3. Transfer the pesto to a container and refrigerate for up to 10 days or freeze for up to 6 months.

 
Variations and uses:

• Instead of arugula, use spinach or a combination of spinach and basil.
• Use as a spread for toast-add a few fried eggs on top!
• Whisk with eggs and scramble.
• Use with pasta.
• Spread on chicken, pork, or steak.
• Toss with summer roasted or grilled vegetables.

Makes 10-12 summer rolls
​ 
1 cup white vinegar, rice vinegar, or red wine vinegar
⅓ cup sugar
¼ teaspoon crushed red pepper
1 tablespoon loose leaf hibiscus tea (or 2 tea bags). See other tea options below.
1 package 8½ inch spring roll wrappers
4 ounces thin rice noodles or 1 package Shirataki noodles (rinsed well and drained)
2 cups shredded carrots
2 cups shaved red cabbage
2 cups thinly sliced snow peas
3 chopped scallions
¼ cup roughly chopped mint leaves
15 thinly sliced basil leaves (Thai basil or sweet basil)
¼ cup chopped cilantro leaves
1 cup edible flower petals (rose, violet, calendula, chive, pansy)
 
To prepare the dipping sauce:
Combine the vinegar, sugar, and crushed red pepper in a saucepan and bring to a simmer to dissolve the sugar, about 3 minutes. Turn off the heat and add the tea leaves. Steep for 5 minutes then strain the tea leaves from the sauce and set aside to cool. 

Prepare the noodles according to the package and run under cold water to cool. Combine the noodles, vegetables, herbs and flower petals in a bowl and toss gently.
 
To assemble the summer rolls you will need to soften the rice papers.

1. Pour 1 cup of cool water into a pie plate. Place one rice paper into the water until it is soft and pliable, about 30 seconds. Move the softened rice paper onto a clean cutting board.
2. Place a handful of the noodle/vegetable filling onto the center of the rice paper. Lift the edge of the wrapper closest to you over the top of the filling. Fold up each side and then roll into a tight log. Set aside and repeat to prepare remaining summer rolls. Serve with dipping sauce on the side. Store the summer rolls in a dish or , cover with a slightly damp paper towel and refrigerate until serving.
3. Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap.

Variations:

• Tea options: jasmine, lemon, chai. 
  
• Any combination of shredded vegetables and leafy greens can be used. I like shredded zucchini, raw shredded beets, pea tendrils, sprouts etc.
• Shredded chicken, smoked turkey, or cooked shrimp can be added. 

Makes 8-10 crepes 
 
⅔ cup whole milk
⅔ cup water
3 eggs
3 tablespoons butter, melted
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
1 cup mixed fresh herbs- choose your combination: dill, parsley, mint, chive, scallion. Wild edibles from the garden: violet leaves, wild garlic grass, creeping Jenny, small dandelion leaves
1 cup ricotta cheese-whole fat
2 tablespoons extra virgin olive oil
1 lemon, zested
salt and pepper to taste
For garnish-edible flowers: violets, chive flowers, pansies, day lilies, rose petals

1. Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt, a little at a time, mixing as you go and scraping down the sides of the jar as needed. This will help to keep flour from clumping. The batter will be thin.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When the pan is hot, brush very lightly with melted butter. While tilting the pan in a circle, laddle the batter in to cover the surface with the batter. If using a 10-inch pan, prepare crepes with 1/3 cup of batter.
3. Sprinkle the batter with the herbs while the batter is still wet. Cook for 30-45 seconds. Using a crepe turner or rubber spatuala, turn the crepe over and cook for another 30 seconds. Remove the crepe and place on a wire rack to cool. Repeat with the remaining batter. Cooled crepes can be stacked if needed.
4. Add the ricotta cheese, extra virgin olive oil and lemon zest and combine using a food processor or immersion blender. Season with salt and pepper to taste.
5. Spread 2 tablespoons of whipped ricotta onto the crepe. Fold in half and then fold in half again. Serve sprinkled with chopped herbs and some edible flowers if you have them.

 
Variations

• Add smoked salmon or smoked trout to your crepe for a special brunch dish.
• Fill with steamed asparagus and drizzle with a hollandaise sauce or pesto.
• Add 3/4 cup shredded mozzarella and 1/4 cup grated parmesan to the whipped ricotta. Fill your crepes and place in a buttered baking dish or cover with tomato sauce and bake.
• Prepare the whipped ricotta w/ the mozzarella and parmesan as above. Stack your crepes with a thin spreading of whipped ricotta between the layers. Serve as is or baked until warmed through.

 
Williams Sonoma has a good selection of crepe equipment. www.williams-sonoma.com/search/results.html?words=crepe

Here are some slides from my program "Cooking & Gardening with Herbs". Share this post with your local library or a group you belong to. I'd love to present to them!

Enjoy these herb syrups in lemonade, limeade, cocktails, coffee drinks, tea, drizzled over fruit, and cakes.

1 cup sugar (honey can be used instead of sugar)
1 cup water
1 cup mint

1. Combine the sugar and water in a small sauce pan. Bring to a boil then reduce the heat and simmer for 3 minutes. 
2. Turn off the heat and add the mint leaves. Cool to room temperature. Strain and discard the mint leaves.
3. Add to a drink to taste.
4. Store your syrup in the refrigerator in a covered jar or squeeze bottle. Store for up to 2 weeks. 

Variations: Prepare as above using different herbs 

• Basil syrup- 1/2 cup basil leaves
• Lavender syrup- 1 tablespoon lavender petals (not leaves)
• Chamomile syrup- 1 cup of chamomile flowers-use flowers that have just opened 
• Rosemary syrup- 1 tablespoon leaves
• Lemon verbena syrup- 1/2 cup leaves
• Cilantro syrup- 1 cup leaves and stems
• Lilac syrup- 2 cups flowers-use flowers that have just opened 

Serves 2-4
Meatballs
1 pound ground lamb
3 scallions, minced
2 cloves garlic, minced
¼ cup packed chopped mint leaves 
1 teaspoon cumin ground 
Pinch cayenne pepper
¼ cup breadcrumbs
1 egg, lightly beaten
½ teaspoon freshly ground pepper 
1 ½ teaspoon coarse salt 

Minted Yogurt Sauce
1 cup plain whole fat yogurt
2 scallions, chopped
¼ cup lightly packed chopped mint
1 clove garlic, minced
Salt and Pepper to taste

1. Preheat oven to 425 degrees. 
2. To make the meatballs, gently combine all the meatball ingredients in a mixing bowl using your hands. Separate the mixture into 16 equal portions. Gently roll each portion into a ball (do not compact too much). Or, use a 1 ounce cookie scoop and portion the lamb mixture.
3. Place the meatballs onto a rimmed baking sheet and place into the oven. Cook for 8-10 minutes.
4. To make the yogurt sauce, combine all the ingredients in a bowl. Season with salt and pepper to taste. Refrigerate until ready to use. Serve the sauce with the lamb meatballs for dipping. 

Serving suggestions:

• Serve the meatballs with warm pita and a grain salad
• Serve with my favorite squash dish using this minted yogurt sauce.
• Serve with a noodle bowl.

Serves 6 as a side dish
 
1 pound bag frozen Petite Peas (these are the sweetest), thawed
4-6 radishes, sliced thinly (about 1 cup)-if the radishes are small use about 2-3 per person, cut them into quarters
2 Tbs butter
2-3 scallions, sliced thinly on the bias
3 Tbs fresh mint, chopped
Kosher salt and Pepper

1. Heat a sauté pan with the butter and the radishes over medium-low heat. Cook until the radishes are soft and lightly pink about 3-5 minutes. 
2. Add the peas and heat until the peas are warmed through, about 3 minutes. 
3. Add the mint and the scallions. Season with salt and pepper to taste. Serve hot, room temperature, or cold.

 
Variations:
Add: Sugar snap peas, asparagus-sliced thinly, pea tendrils-cook with the peas.
Top With: Feta cheese, or shaved parmesan cheese.
Serve:
    As a salad with cooked new potatoes, rice, or other cooked whole grain.
    On toast with ricotta cheese or mascarpone cheese.
​    

​Herbs enhance a recipe far beyond what a sprinkling of salt and pepper can do. They add flavor, color, and give recipes their cultural identity. The best way to become familiar with the flavors of different herbs is to experiment with them. Start with more commonly known herbs that you might grow in your garden or purchase from your local farm stand or grocery store. Taste them raw and then cook with them to identify your favorites. There is no right or wrong way to use herbs, so have fun with them!

How to use herbs in your cooking

Fresh, tender leafed herbs… add bright flavor to your recipes. The tender leaves and lower oil content of these herbs suggest that adding them early in the cooking, diminishes their flavors and aromatics. Add these herbs at the end of your recipes to keep their flavors forward in the dish. I like to use these herbs in larger amounts-tablespoons and small handfuls.

Chives  ~  omelets, cooked vegetables, mixed green salads, dressings, seafood 
Cilantro  ~  Mexican, Southwest, and Asian dishes
Dill  ~  Greek dishes, chicken, lamb, salmon, shrimp,  vegetables, sauces, dressings
Flat Leaf Parsley  ~  All cuisines, meat, poultry, fish; vegetables, pasta, rice
Mint ~ Greek, Asian, and Latin cuisines, fruit salad, pea dishes, soups, roasted vegetables, savory dressings, lamb, fish, chicken

Hardier herbs...add a robust flavor. The oils in these herbs enhance the aromatics of a dish and do well when cooked into the recipe. The flavors of these herbs, fresh or cooked, are strong. Use these herbs in smaller amounts so they do not overwhelm the flavors of a recipe. I cook with these herbs, but do also add them to salad dressings as well. Slicing, chopping, or simply "bruising" them by rubbing them with your fingers will help to release the aromatics.
​
Basil  ~  Italian dishes, tomato-based sauces, pasta, chicken,  fish,  shellfish,  cream  soups
Rosemary  ~  Italian, Greek cuisines, pasta,  vegetables,  grilled beef and chicken,  casseroles, fish, soups 
Sage  ~  Italian, Greek cuisines, pork, chicken, duck, soup, vegetable dishes, stuffing
Tarragon  ~  French, Italian cuisines, fish, poultry, sauces, green vegetables, shellfish, dressings
Thyme  ~  French, Italian, Greek cuisines, chicken; turkey, fish, beans and legumes,  vegetable dishes, stews, soups, tomato dishes
 
Dried Herbs...add a rich flavor to cooked recipes. 

Basil  ~  Italian dishes, especially tomatoes and tomato sauces, pasta, chicken, fish, shellfish, soup
Bay leaf  ~  Italian, French cuisines, stews,  tomato dishes, soup, sauces
Chives  ~  omelets, dressings
Oregano  ~ Greek, Italian, Latin cuisine, sauces, rubs, marinades, dressings, beef, lamb,  sauces, soup, stews
Rosemary  ~  Italian, Greek cuisines, soups, stews, stuffing, roasted vegetables, grilled beef and chicken
Sage  ~  Italian, Greek cuisines, chicken, duck,  pork, soups, stews, roasted vegetable dishes, stuffing, sauces 
Tarragon  ~ French, Italian cuisines,  fish, poultry, dressings
Thyme  ~  French, Italian, Greek cuisines, chicken, turkey, fish, beans and legumes, roasted vegetable dishes, stews, soups 

How to use herbs in your baking
Fragrant herbs will add notable flavor to baked goods. For sweet baking, combine herbs with sugar in a food processor to coat the sugar with the herb oils. For savory baking, chop herbs fine. Basil, lavender, rosemary, sage, and thyme are fragrant herbs that will get noticed in any baked item.

The Sweet Side of Herbs
Experiment using herbs in frostings, sauces, and syrups. Steep herbs in cream, cook with fruit, and simmer in sugar syrup to add to your favorite dessert recipes, drinks, and cocktails.

​Washing fresh herbs
Hold herbs by the stem and dip into a bowl of cold water several times to allow sand and grit to fall to the bottom. Use a salad spinner or blot herbs dry by rolling gently in a towel. 

Storing fresh herbs
Place herbs in a plastic bag. Press out the air, seal closed, and store in the refrigerator. Use within one week for best flavor. Follow this method to store herbs in the freezer as well. Strip the herb leaves from their stems before freezing. Frozen herbs are best when used in cooked recipes. Use frozen herbs within six months.

Storing dried herbs
Store dried herbs in airtight containers away from light and heat (never near the stove). Use dried herbs within one year. Dried herbs should be fragrant; replace them if they are not.
 
Drying fresh herbs
Cut herbs at the base of their stem. Hang dry for several days or dry in the oven on a cookie sheet for one to two hours at 180 degrees. 

Recipe from the wonderful cookbook Small Victories by Julia Turshen

Serves 4-6

2 large leeks, split in half lengthwise and washed
A handful of fresh Italian parsley sprigs, stems and leaves separated
A handful of fresh mint sprigs, stems and leaves separated
A handful of fresh basil sprigs, stems and leaves separated
6 cups cold water
Kosher salt
3 Tablespoons unsalted butter
1 ½ cups frozen peas
Crème fraiche or sour cream for serving
Chives, chopped for serving

1. Roughly chop the dark green tops, root ends, and tough outer layers of the leeks and put them in a large pot. Roughly chop the remaining leeks(the white and light green parts), wash them, and set aside. 
   
   
2. Add the stems from the parsley, mint, and basil to the pot along with the water and 1 ½ tsp salt and bring to a boil. Lower the heat to a simmer and let the stock cook quietly for 30 minutes. Strain the stock through a fine-mesh strainer into a large bowl and set aside. Discard the contents of the strainer.
   
   
3. Wipe the pot dry and put it over medium heat. Add the butter, the reserved chopped and washed leeks, and a large pinch of salt and cook stirring, until the leeks are softened and translucent, about 10 minutes. Do not brown. 
   
   
4. Add the peas. Slowly pour in the warm stock, leaving any grit on the bottom of the bowl behind. Turn off the heat and let the soup cool to room temperature (the residual heat will cook the peas).
   
   
5. Once the soup has cooled, add the leaves from the parsley, mint, and basil to the pot. Puree the soup with an immersion blender, or with a regular blender. Season with salt and pepper. 
   ​
6. Reheat the soup and serve warm, or chill it thoroughly. Serve with crème fraiche and sprinkle with chives.

Variations:

• Puree or not! I love this soup partially pureed with lots of texture.
• Serve the soup cold on a hot day!
• Add 2 cups lettuce leaves or spinach leaves along with the peas in step 4. 
• Make the soup creamier by adding a scoop of sour cream or plain yogurt to your bowl and stir it all together.
• Add a protein-cooked chicken, shrimp, scallops, or even white beans. Puree the soup first, then add your protein to the pureed soup and heat through.
• Add diced potatoes to the soup while it is cooking. Add 5 minutes to the soup cooking time.
• Instead of soup, make a side dish. Add just enough stock (start with 1/2 cup) to the sautéed leeks and peas to warm the peas through. Turn off the heat and gently stir in 2 tablespoons of very cold butter to create a creamy finish. 

Serves 2-4
 
4 corn tortillas, cut into strips
2 tablespoons olive oil or avocado oil
1/2 teaspoon kosher salt
½ cup chopped cilantro
3 scallions, chopped
8 eggs, beaten
Salt and pepper to taste
salsa for serving
 

• Heat a cast-iron skillet or other large sauté pan. Add the oil and the tortilla strips with a little salt. Stir to coat the strips. The tortilla strips will wilt, then crisp. Sprinkle with kosher salt.
• Add the chopped cilantro, scallions and combine.
• Add the eggs. Mix and stir the eggs with the tortillas until the eggs are set. Season with salt and pepper and serve with salsa.

 
 
Variations:

• Tortilla chips instead of tortilla strips. Halfway through cooking the eggs, add crumbled chips, cilantro, and scallion. 
• Top with shredded cheese, salsa, and siracha sauce.
• Top with leftover sausage, chicken, or beef. 
• Season leftover tomato sauce w/Liz's Southwest Seasoning and serve over Chilaquiles.

This recipe is featured in my cookbook "Beautifully Delicious-Cooking with Herbs, and Edible Flowers". 
Make dessert or breakfast special with these beautiful crepes. Delicate and light, they provide the perfect landing place for fresh fruit, sweetened yogurt, and honey. I use pansy, calendula, violet, rose, bachelor button, and dianthus petals.  

Makes 8 crepes 
 
⅔ cup milk
⅔ cup water
3 eggs
3 tablespoons melted unsalted butter
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
1 cup edible flower petals 

Fresh fruit or fruit jam

1. Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt to the blender and mix, scraping down the sides of the jar as needed. The batter will be thin.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When hot, brush very lightly with melted butter. Pour ¼ cup of batter into the pan while tilting it to cover the surface with the batter. If using a 10-inch pan, prepare crepes with 1/3 cup of batter.
3. Sprinkle the batter with flower petals and place whole flowers face up. Cook for 30-45 seconds. Turn crepe over and cook another 30 seconds. Remove the crepe and place on a wire rack to cool. Repeat with the remaining batter. Cooled crepes can be stacked if needed.
4. Fill crepes with jam, sweetened ricotta, chocolate sauce, or fruit. You can drizzle with maple syrup, honey, or other sauce.

 
Variation
 
Herb Crepes with Lemon Yogurt Cream      
Replace the edible flowers with freshly chopped herbs and cook crepes as above. Dill with savory ricotta, cheese, or other savory filling. Season with salt and pepper to taste.  Herb options: parsley, chive, basil, dill, tarragon, and cilantro. Add smoked salmon or smoked trout to your crepe for a special brunch dish.

Serves 4 as a side dish 
​
2 cups radishes cut in half or in quarters depending on their size. 
1 tablespoon olive oil
½ tsp kosher salt
2 grinds of fresh black peppercorns
2 tablespoons mint, chopped
Salt and pepper to taste

1. In a bowl, toss the radishes with the olive oil and salt and pepper.
   
   
2. Place the seasoned radishes in the air fryer basket and cook at 400F for 7-10 minutes. Check to ensure the radishes are fork tender. 
3. Place the radishes into a serving bowl and toss with the fresh mint. Serve hot.

If cooking in an oven, heat the oven to 400F and cook for 10-12 minutes or until the radishes are fork tender.

Anyone can make these pretty little canapés. Will it help you to think of them as little open-faced sandwiches? That is really what they are. They are little sandwiches prettied up. There are a few tips I want to share to help you enjoy the preparation and the decorating of these tasty treats.

Tips:

1. Bread-I like Pepperidge Farms white or wheat bread-the thinnest they make. In general, I use thinly sliced breads. I stay away from breads that are dry and crumbly, and I don't find those little rye breads very tasty. I do like crackers that don't break apart with the first bite-too crispy is not good.
   
2. To keep your canapés bread or cracker from getting soggy the first layer should be some type of fat. Cream cheese, butter, hard or soft cheese-any high fat, spreadable condiment should be fine (not oil). The fat acts as a barrier between the bread/cracker and a water containing ingredient.
3. Decide if your flavor will come from the spread or the toppings. Canapés are a small bite and the flavor is a big factor. If you want the spread to provide the main flavor, you can season the spread with herbs, spices, citrus, or anything you would like. I like pesto, olive tampanade, and other spreads. If the toppings add the flavor, keep your spread simple, but of good quality. Plain salted butter or cream cheese are excellent choices. 
4. Toppings should be thinly sliced and easy to bite. 
5. Garnishes of herbs and edible flowers should be fresh and dry.
6. Design with color and texture. Think of each canapés as a blank canvas and you are the painter.
7. If preparing ahead of time, store in the refrigerator with a lightly dampened paper towel sitting directly on the canapés. Cover that with plastic wrap loosely wrapped on top or in a covered container. Preparation can be done 2-3 hours ahead.

Ingredients from the photos above:
Cream cheese, radishes, dill flowers, bachelor button petals, chamomile flowers, Thai basil flowers, dill, borage flowers, marigold petals.

Serves 6 as a side dish

4 ounces sugar snap peas
4 ounces snow peas, sliced on the bias
4 ounces frozen petite peas, thawed
2 scallions, about ½ cup chopped-or equal about of chives, chopped
2 cups pea shoots or tendrils-water cress or mixed greens can be substituted
2 Tbs fresh mint, roughly chopped
2 Tbs fresh flat leafed parsley, roughly chopped
optional: 2-3 radishes, thinly sliced
5 Tbs cider or red wine vinegar
1 tsp Dijon mustard
1/2 cup olive oil
Kosher salt and Pepper
Ricotta salata or parmesan, shaved
Edible flowers for garnish

1. Heat a saucepan filled halfway with water and 1 tsp kosher salt. Bring to a boil. While the water is coming to a boil, prepare an ice bath with ice and cold water, set aside.
2. When the salted water reaches a boil, add the sugar snap peas and the sliced snow peas. Cook for 3 minutes. Remove the peas from the water with a slotted spoon and immediately place them into the ice bath. Once cold, drain and place on a cotton towel to pat dry-as dry as possible.
3. Prepare the dressing by combining the vinegar, Dijon mustard, and olive oil in a lidded jar. Cover and shake until combined.
4. Place the sugar snap, snow, and thawed peas, into a large bowl with the greens and optional radish slices. Add the herbs and enough dressing to lightly coat the salad and gently toss.  Season with salt and pepper to taste.  Serve immediately garnished with cheese and edible flowers.

Check out my Facebook Live cooking demo of this salad with the 3 variations below: https://www.facebook.com/thecreativefeast/videos/561124908113428/
​

Make this salad a meal: Hard boiled eggs or poached eggs with roasted potatoes and roasted radishes.

Appetizer: Dress the salad and place on top of toasted bread smeared with ricotta cheese

Pasta: Add the undressed salad to Pasta Carbonara https://www.thecreativefeast.com/recipeblog/pasta-alla-carbonara

Mint is the unsung hero of the herb family. It is such a wonderful addition to a meal any time of year. It always reminds me of spring. I use this vinaigrette as a dressing for side dishes and as a sauce for lamb, seafood, and chicken.

​Makes about 1 1/4 cups

¾ cup avocado oil or olive oil
¼ cup rice vinegar (or white vinegar)
1 teaspoon sugar
½ cup mint leaves, chopped
½ cup flat leafed parsley, chopped
Kosher salt and ground pepper

1. In a blender, combine the oil, vinegar, and sugar with the chopped herbs and pulse until the ingredients are pureed. Store in the refrigerator until ready to use.

How to use this vinaigrette:

• ​Serve as a sauce for lamb, chicken, and seafood
  
• Drizzle over roasted vegetables
  
• Add to any rice dish
  
• Combine with mayonnaise to create a creamy dressing
  
• Toss with sweet peas, asparagus, or any other spring vegetable. 

Serves 6

​Gremolata is a traditional Italian herb paste that is a simple combination of five ingredients: parsley, garlic, lemon, Parmesan, and extra virgin olive oil. With its bright, citrusy flavor, gremolata transforms ho-hum recipes into amazing dishes! Here I’ve combined gremolata with thinly sliced potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!  
Low-carb trick-prepare and cook the stacked potatoes one day ahead and refrigerate. The refrigeration changes the structure of the starches in the potatoes to make them "resistant starches". Resistant starches have a reduced absorption rate in our bodies and helps to keep our insulin low. Learn more about this amazing phenomenon RESISTANT STARCH
 
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
8-10 Yukon Gold potatoes
 
Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with nonstick cooking spray.

To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside. 

Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch. Press the stacked potatoes down firmly. Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot. These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through.  

Salmon Spirals with Herb Yogurt Sauce
Beautifully Delicious Cooking with Herbs and Edible Flowers by Liz Barbour

Serves 6

Herb Yogurt Sauce
½ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped chives or scallions
2 teaspoons chopped mint
1 teaspoon lemon zest
 
Salmon
1 whole side salmon (3-3 ½  pounds), skin removed
Olive oil
6 teaspoons Dijon mustard
⅓ cup chopped dill
6 four-inch wooden skewers
Kosher salt 
Pepper, freshly ground
 
Preheat the oven to 375 degrees. Line a baking pan with foil and brush lightly with olive oil.
 

1. To prepare the yogurt sauce, combine the yogurt, mayonnaise, 1 tablespoon Dijon mustard, chives, mint, and lemon zest in a small bowl. Season with salt and pepper to taste and set aside.  
2. To prepare the salmon spirals, slice the side of salmon along its length into six ⅓-inch strips. Roll the strips into spirals (skin side down) and secure with a skewer. Push the skewer from onside of the spiral through the center and out the other side-catch the end of the strip on the skewer. 
   
3. Spread 1 teaspoon of Dijon mustard on each spiral, sprinkle with dill. Place the spirals on the baking pan and season with salt and pepper.
   
4. Cook until the salmon is firm to the touch when pressed, about 15 minutes. Remove from the oven and tent with foil to keep warm. To serve, remove the skewers and top with the herb yogurt. 

Note: This recipe can be prepared using salmon fillets instead of spirals.
Variation: Place a scallop in the middle of each spiral. Roll the salmon strip around the scallop.

This flavorful combination of fresh herbs can be used to season soups, sauces, stews, dressings, mashed potatoes, roasted vegetables, sautéed vegetables, and used to create flavorful butters. There is no one recipe for this wonderful condiment. I often choose a flavor profile for my herbes salee based on a dominant flavored herb that I have on hand and choose additional herbs that support that profile. Supportive herbs can be parsley, arugula, spinach, scallion, and celery leaves. I prefer kosher salt, but you can choose any minimally processed coarse salt that you prefer. Because the herb salt is salty, use a little at first or 1:1 in recipes when replacing plain salt with your homemade herbes salee. 


Yields 1 cup finished herb salt

1/2 cup dill
1 cup flat leafed parsley
1/2 cup celery leaves
1/2 cup chives or scallions
1/2 cup mint, basil, or cilantro
1/4 cup course mineral salt, Himalayan pink salt, kosher salt, or other coarse salt

1. The measurements above are for uncut leaves packed into a measuring cup. Plan to use a two-cup jar with a lid. Roughly chop all your fresh herbs using a sharp knife. If you prefer to use a food processor, pulse until the herbs are roughly chopped. The chopped herbs should remain bright green and loosely combined. Too much processing will turn the herbs into a bitter tasting paste. Combine the chopped herbs in a large bowl.
   
   
2. Layer 1 inch of herb mixture in the bottom of the jar and sprinkle with some of the salt. Repeat in layers until all of the herb mixture and salt is used. Finish with one teaspoon of salt sprinkled on top. You will need to pack the herbs in tightly.
   
   
3. Cover and refrigerate for 2 weeks. After 2 weeks, open the jar and press the herbs firmly to release any extra water. Pour the water out. Refrigerate until ready to use. Herbes salées can keep for up to a year in the refrigerator. Divide the herb mixture into smaller jars if you prefer.

Herb combinations to try:

• Single herbes salee: to make rosemary, thyme, basil, mint, or celery salt are favorites of mine. 

Mixed herbes salees:

• 1 cup parsley, 1 cup sorrel, 1 cup celery leaf, 1 cup Egyptian onion or green onion, 1 cup lovage leaf 
• 1 ½ cup parsley, 1 ½ cup leeks or onion, 1 cup shredded carrots, 1 cup finely chopped celery, ½ cup chives, ¼ cup tarragon, ¼ cup oregano, 3 tablespoons thyme, 2 tablespoons rosemary, 1 tablespoon sage

I featured this recipe on WMUR's Cook's Corner.  Click here to see the segment.

Makes 1 ½ cups
Zest of 2 lemons, chopped
4 small garlic cloves, minced
1 ½ cups fresh Italian flat-leafed parsley, chopped
1 tablespoon finely chopped fresh rosemary
1 cup shredded Parmesan cheese
½ cup Extra Virgin Olive Oil
Kosher salt and freshly ground pepper to taste
 
Combine all ingredients in small bowl.
 
How to serve your gremolata. When using these suggestions, add gremolata to taste.

• Toss gremolata with 1 pound of hot linguini, some shredded chicken, and cooked broccoli.
• Serve with cooked green beans.
• Stir 1 spoonful into a bowl of lamb stew, beef stew, chicken stew, soup, or ossobucco.
• Serve with roasted or seared chicken.
• Serve with grilled fish.

Serves 8

2 quarts water
1 cup pearl barley
1 Tbs dried lavender*
½ cup freshly squeezed lemon juice
6 Tbs honey, or to taste


1.    Place water in a heavy pot with the barley and bring to a boil. 
2.    Reduce the heat to low and simmer for 30 minutes.
3.    After 30 minutes turn off the heat.  Add the lavender and steep for 5 minutes. 
4.    Strain the barley tea into a container and set barley aside for use in a salad.
5.    Mix in the lemon juice and honey, stirring well.  Let the lemonade cool and refrigerate until chilled.  Serve well chilled over ice.

Notes:
·         Any flavored loose leafed tea may be substituted.
·         Use frozen lemonade if you’d like instead of the lemon juice and honey.
·         Add soda water for a refreshing fizz.
·         Use cooked barley for breakfast, a grain and vegetable salad, or as a substitute for cooked rice.

Edible flowers were on the menu for my program at the Winthrop MA Public Library last night.  A great crowd of 40 attended my program "Cooking and Gardening with Edible Flowers".  I shared a slide presentation of my gardens and then prepared two recipes cooked and garnished with edible flowers.  The Herbs Salad with Edible Flowers was a hit.  Sadly, I didn't take a picture of the finished dish but take my word for it, it was beautiful.  Garnished with hibiscus, daylilies, petunias, marigolds, bee balm, garlic chive, and bachelor buttons it was an eye full!  Below are the recipes from the class (Herb Salad with Edible Flowers, Lavender Barley Salad) along with some photos from my slide presentation.

Serves 6

1 cup uncooked pearl barley
*6 cups water (if you are planning to make Lavendar Barley Lemonade, cook the barley in 12 cups of water.  See recipe below for further instructions)
1 tsp Lavender flowers (source: Bulk Apothocary)
3 Tbs extra virgin olive oil
2 Tbs red onion, minced
½ lb Petite peas, frozen and then thawed
1 lemon, zested
¼ cup flat leaf parsley, chopped
¼ cup feta cheese, crumbled
Kosher salt and fresh ground pepper to taste
Assorted edible flower petals for garnish (bachelor buttons, pansies, garlic chive)

1.    Bring the water to a boil in a large sauce pan.  Add the barley and return the water to a boil.  Reduce the heat to low, cover and simmer until the barley is tender, about 30-40 minutes. 

2.    Turn the heat off and add the lavender and let steep for 5 minutes.
Strain the cooked barley ( save water for iced barley water if you like).  Run the barley under cold water to cool down. Set aside in a large bowl.

3.    Add the olive oil, onion, thawed peas, lemon zest, parsley, and feta cheese to the cooled barley.  Season with salt and pepper to taste. 

Serves 6-8
 
2 tablespoons balsamic vinegar
1/3 cup olive oil
2 cups mixed baby salad greens
2 cups baby arugula greens
2 cups red cabbage, shaved thinly
2 tablespoons fresh red onion, diced
1 cup assorted fresh herbs
1 cup assorted edible flowers
Kosher salt and pepper to taste
 
 
1. Whisk together the balsamic vinegar and the olive oil and set aside.
2. In a large bowl, combine the remaining ingredients and toss the salad with the vinaigrette.  Season with salt and pepper.   Serve immediately.
 
Herbs: dill, mint, flat leafed parsley, cilantro, purslane, nasturtium leaves, salad burnett
 
Edible Flower Petals: nasturtium, pansy, calendula, bachelor button, tulip, hibiscus, daylily, rose, chive
 

Cookies:
2 sticks unsalted butter, room temperature
1 tsp fresh rosemary 
½ cup sugar
2 cups all-purpose flour
Optional Herbs: lavender, thyme, basil 

Icing:
2 1/4 cups confectioners' sugar, sifted
2 tablespoons light corn syrup
1 tsp lime juice and ½ tsp lime zest or 1/8 tsp lime oil
1 1/2 to 2 tablespoons plus 1 teaspoon milk

 Preheat the oven to 300 degrees.

1. Combine the rosemary and sugar in a  food processor turn on for 30 seconds to allow the herb oils to flavor the sugar.
2. Beat the butter and sugar together with a paddle in the bowl of an electric mixer until smooth but not fluffy.
3. Add the flour all at once and mix on low speed until the flour is incorporated and begins to form the dough.
4. Roll the dough out on a floured board into two 8-inch logs that are 1 ½ round.
5. Wrap the logs in plastic and chill for at least 30 minutes...wrapped dough can be frozen for up to 3 months if desired.
6. Cut the logs into ¼-inch slices and place on an ungreased cookie sheet.
7. Bake the cookies for 22 to 25 minutes.  Do not let the cookies brown or they will be over baked.
8. Allow the shortbread to cool on the pan for 5 minutes.  Remove to a cookie rack and cool completely before icing.
9. While the cookies are cooling make the icing.  Combine the icing ingredients in a bowl and stir until smooth.  Drizzle the icing in streaks over the cooled cookies (I use a fork).  If the icing is too thick add more milk 1 tsp at a time.  Be careful not to make the icing too runny.  Allow the icing to harden before serving and storing for later use.  

Serves 4
3 small zucchini
½ cup olive oil
2 cups fresh baby spinach or arugula, roughly chopped
1 cup fresh flat leafed parsley, stems removed, roughly chopped
6 Tbs mayonnaise
1 Tbs fresh rosemary, roughly chopped
3 Tbs fresh mint, roughly chopped
2-3 cloves of garlic
1/3 cup grated parmesan cheese
¼ cup cold water
Salt and pepper 
Optional:  Add 1/3 cup toasted almonds, pine nuts, or roasted sunflower seeds w/oil, spinach

1. I use the Inspiralizer to make my spiralized noodles. To spiralize your zucchini, use the attachment with the smaller holes to produce a thin spaghetti like result.  The machine will produce one long, long, long strand.  Be sure to cut the zucchini strand in a few places to make them easier to serve.
2. To make the herb pesto, place the oil into the blender or food processor first. This will help to combine the ingredients easier and more smoothly. Add the chopped spinach or arugula, parsley, mayonnaise, rosemary, mint, garlic, and Parmesan cheese (nuts too if using).  Process until the pesto is smooth, scraping the sides of the bowl with a spatula as necessary.  Add the water if a smoother consistency is desired.  
3. Place the zucchini noodles into a large bowl and toss with enough pesto to coat. Taste, add more pesto and salt to taste. 

Serving suggestions:

• Toss pesto with hot or room temperature pasta. Add enough pesto to coat the pasta and to taste. If you want to make this "saucier" add some reserved pasta water or water from the tap.
• Pesto Ricotta Sauce. Combine 1 cup​ of the pesto with 1/2 cup of ricotta cheese. Add water to thin if desired.
• Add cherry tomatoes that have been cut in half.
• Add cooked chicken, shrimp, or scallops for a seafood dish.
• Ricotta pesto toast. Toast up some artisan bread and spread with ricotta cheese. Top with pesto for an appetizer.