Linguine, Arugula Pesto, Edible Flowers

Linguine Arugula Pesto

Linguine with Arugula Pesto
Arugula Flowers and Borage Flowers

Arugula flowers taste just like the leaves, but maybe slightly less peppery and with an interesting hint of sweetness. They make a mighty tasty garnish for such a delicate little white blossom.

Borage flowers have much less flavor, only a whisper of cucumber taste, but what they lack in flavor they make up in color. Because the flavor is mild, borage can be used in both savory and sweet dishes, and they make any presentation pop!

arugula and borage

With Spring in full force, my garden is bursting with arugula and borage…and since they are growing side-by-side, I thought I would combine them in a pasta dish.

Arugula leaves make a peppery pesto so I lower the volume and balance the flavor with the addition of cilantro and mint. Those who are not fans of cilantro can combine the arugula with another mild-tasting herb, such as parsley.

Linguine Arugula Pesto Recipe

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Arugula Borage Salad, Pomegranate Vinaigrette

Arugula and Borage Salad

Arugula and Borage Salad
Feta, Pomegranate Arils, Pistachio Slivers
Pomegranate Vinaigrette

It’s April and the borage is blooming! These electric blue star-shaped flowers have a mild cucumber taste and a soft texture. They make a striking addition to any salad.

Here, peppery arugula is accented with borage, giving the salad a distinctive visual emphasis. Feta brings salty-tangy-creamy notes while sweet-sour pomegranate arils add another layer of jewel-like color and a crunchy texture. Pistachios add that distinctive nutty flavor.

Pomegranate vinaigrette ties it all together with sweet-savory-zippy characteristics. Serve the dressing on the side for better presentation. Pair this lovely spring salad with a glass of rosé, of course.

Salad

  • arugula
  • borage
  • olive oil
  • pomegranate arils
  • feta, crumbled
  • pistachio slivers
  • salt and pepper

Toss arugula lightly with olive oil. Gently toss in the flowers. Place salad on serving plates and top with pomegranate arils, feta, and pistachio slivers. Add salt and pepper to taste. Garnish with a few more flowers on top.

Pomegranate Vinaigrette

  • 2 T. extra virgin olive oil
  • 2 T. pomegranate molasses
  • 2 T. rice vinegar (not seasoned)
  • 2 t. dijon mustard
  • 1 t. garlic, minced
  • 1 T. shallot, minced
  • salt and pepper

Combine ingredients in a jar and shake well. Serve vinaigrette in a small glass pitcher on the side.

How to Prepare Borage for Food

Unfortunately I see many photographs of borage flowers in food with the sepals still attached. The reddish-brown sepals are covered with bristly hairs, they are not something you would want to eat in a salad.

Borage

To separate the corolla from the sepals, simply pinch the middle of the star and pull. Rinse the flowers in a bowl of cool water to remove any dirt or little bugs.

Eat Flowers, Be Happy

Here is a link to all of my Edible Flower posts, photos, and recipes.

Fluke Crudo, Meyer Lemon Vinaigrette

Fluke Crudo, Meyer Lemon Vinaigrette

Fluke Crudo, Meyer Lemon Vinaigrette
Dragon Fruit, Meyer Lemon, Parsley, Mint, Borage

Our fluke crudo with Korean picked radish, nasturtium, and gochugaru vinaigrette was such a hit, we had to share another. A member of the flounder family, fluke has a clean, delicate, fresh taste that is excellent served raw (known as hirame sushi). While dragon fruit also has a mild flavor, it has unique visual appeal, esoteric charm, and a cool name. The taste is enhanced by the delightful Meyer lemon sweet-tart vinaigrette. Together, fluke and dragon fruit make a stunning raw dish.

Borage, my favorite edible flower, is very versatile as a garnish due to the light cucumbery flavor that can be paired with either sweet or savory dishes. And the striking blue color and star shape make every dish pop. Borage grows like a weed in my Southern California garden. I simply sprinkle seeds in a sunny spot, water regularly, et voilà!

growing borage for edible flowersMeyer lemon rinds are soft and edible. This lemon’s texture and lemony-orange flavor pairs wonderfully with the fresh fish. Cold fish and warm weather – an uncomplicated dish with fresh ingredients is simple, harmonious, and spring-pretty.

meyer lemon recipe

Fluke Crudo, Meyer Lemon Vinaigrette Recipe

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Oatmeal Pancakes

Oatmeal Pancakes #glutenfree

Oatmeal Pancakes

Good morning! How are you?

I started to write that this is the first time in almost 10 years that I am sharing a pancake recipe…but that is not true. I have posted several Potato Pancake recipes (latkes) AND Korean Pancake recipes (jeon), but those were savory pancakes, not traditional breakfast pancakes.

For those attempting to eat oatmeal every morning for its soluble fiber and cholesterol lowering benefits, good for you! But let’s face it…the whole-grain, high-fiber, gluten-free, steel-cut or old-fashioned rolled oatmeal in a bowl can get boring fast.

So you might be excited to see this recipe for oat pancakes! These oatmeal pancakes are made from two types – oat flour and rolled oats. It was adapted from the package recipe on Bob’s Red Mill Whole Grain Oat Flour.

I made a few changes to Bob’s recipe – leaving out the two tablespoons of sugar; substituting extra virgin olive oil for vegetable oil; and cooking the pancakes until the edges are nice and crispy.

These are not light and fluffy pancakes with a homogeneous spongy texture. They are super-hearty…and uber-delicious.

Although I photograph them in a stack of five, there is no way anyone would eat that many. Unless you are training for something big, or you are my teenage nephew.

Additionally, instead of the traditional big scoop of butter on top of the stack, I serve a dollop of non-fat Greek yogurt. It is equally satisfying, and healthier.

Oatmeal Pancakes Recipe

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