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04-21-2007, 06:04 AM
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Do you eat edible flowers?
Here's an edible flower recipe from breakfast to dessert. I think you will be excited by this. If you have recipes to share post them too!
3 tablespoons butter, divided 1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges 1 1/2 teaspoons chopped fresh lemon basil or regular basil Fleur de sel (fine French sea salt) 18 zucchini squash blossoms, (Available at farmers' markets and some specialty foods stores.) Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve. Enjoy!     
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