Gold and lavender cups
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Nasturtium flowers, minced |
| 1 | tablespoon | Chive blossoms |
| ; pulled from stems | ||
| 1 | teaspoon | Poppy seeds |
| ¾ | cup | Low-fat cottage cheese |
| ⅛ | teaspoon | Crushed lavender blossoms |
| ; (scant ts) | ||
| 18 | Dozen nasturtium blossoms | |
| ; rinsed and debugged | ||
Directions
Combine all ingredients, except nasturtium blossoms. Carefully stuff blossoms with cheese mixture.
Arrange on a platter covered with nasturtium leaves; garnish with whole chive blossoms.
From Sage Cottage Herb Garden Cookbook by Dorry Baird Norris.
Chester, CT: The Globe Pequot Press, 1991. Pp. 149-150. ISBN 0-87106-239-9. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-02-94
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