Fun Recipe Ideas Using Edible Flowers in San Francisco, CA

Did you know you can spruce up your menu by adding beautiful flowers to each meal? Whether you want to infuse a little color into your day or impress partygoers with a unique recipe at your next potluck, flowers are a sure bet. Use the following to incorporate flowers in San Francisco, CA with your favorite foods. These recipes are almost too pretty to eat!

Breakfast: Egg-Salad Crostini

To get your day started with floral beauty and delicious taste, try this simple dish. Measure out 2 teaspoons of red wine vinegar. Use this to soak 1 teaspoon of minced shallot for 10 minutes, then drain. Mix 1 teaspoon mustard and mayonnaise and spread on a toasted slice of bread. Top this with one hard-boiled egg, sliced in half, ¼ cup of arugula flowers and the shallot. Top it off with a drizzle of olive oil and a sprinkle of salt and pepper and enjoy!

Lunch: Tatsoi-Mache Salad

This quick and easy salad serves four—perfect for an intimate luncheon. To prepare, whisk 2 tablespoons of olive oil, 2 tablespoons of lemon juice and ¼ teaspoon salt. Add 2 cups of delicate salad greens such as mache. Top with 1 cup Tatsoi flowers, then toss and serve.

Dinner: Floral Zoodles

Spiralize 3 medium zucchini and 1 medium yellow squash. Coat these with 1 tablespoon olive oil and 1 teaspoon salt. Combine and let these marinate. Heat 1 tablespoon olive oil in a small stock pot. Add 3 cloves of minced garlic and sauté for 30 seconds. Add 1 diced yellow onion and sauté for 2-3 more minutes. Add 14.5 ounces of whole, peeled tomatoes, 1 teaspoon dried basil and 1 teaspoon dried oregano. Combine and simmer for 10 minutes. Remove from heat and add zucchini combination.

Take this common dish to the next level by garnishing with micro greens and edible flowers in San Francisco, CA.

Dessert: Shortbread Flowers

Beat 1 ½ cups of unsalted butter until smooth. Add 1 ¼ cups of powdered sugar, 2 teaspoons pure vanilla extract and ½ teaspoon salt. Continue to mix on low and add 3 cups of flour. Beat until thoroughly combined. Wrap the dough in plastic and chill for half an hour. Then, roll the dough and use a cookie or biscuit cutter to create circles. Bake at 350 degrees for 15 to 20 minutes, then cool.

Meanwhile, press edible flowers by placing them between two pieces of wax paper and setting a heavy book on top for at least one hour. Peel off the top layer of wax paper. Mix 1 tablespoon powdered sugar and 1 teaspoon of meringue powder. Add drops of water until a paste forms. Use this in small amounts to “glue” the pressed flowers onto each cookie.

Get More Ideas

Would you like more edible flower recipe ideas? Contact your floral experts at The Delicate Daisy – House of Flowers. Our professional florists can tell you which flowers are safe to eat and which petals make the prettiest desserts. Reach out to our team for great edible ideas!

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