Tomatoes Mozzarella And Edible Flowers Recipes

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PENNE WITH EDIBLE FLOWERS



Penne with Edible Flowers image

Provided by Food Network

Categories     side-dish

Time 17m

Number Of Ingredients 8

1 pound penne
3 tablespoons olive oil
1 tablespoon garlic, minced
1 cup sun-dried tomatoes, drained and thinly sliced
1/2 cup parsley, finely chopped
3 tablespoons chives, finely chopped
6 chive blossoms, broken into florets
1 cup assorted flowers, chopped (such as nasturtiums, pansies, dandelions), plus whole for garnish

Steps:

  • In large saucepan, of boiling salted water, add pasta and cook for 8 to 10 minutes, or until al dente.
  • While pasta is cooking, heat the oil until hot in a small skillet. Add garlic and cook, stirring, 1 minute. Drain the pasta and put it in a very large bowl. Toss with warm garlic and oil, tomatoes, parsley, chives and chopped flowers. Garnish with whole flowers.

TOMATOES, MOZZARELLA AND EDIBLE FLOWERS



Tomatoes, Mozzarella and Edible Flowers image

Provided by Food Network

Categories     side-dish

Time 15m

Number Of Ingredients 9

2 medium beefsteak tomatoes, sliced
2 medium non-acidic tomatoes, sliced
3/4 to 1 pound fresh mozzarella cheese, sliced thin
1 cup mixed edible flowers
Salt and pepper to taste
1 tablespoon mustard
2 tablespoons chives, snipped
3 tablespoons champagne vinegar
2/3 cup extra virgin olive oil

Steps:

  • In a mixing bowl combine, salt and pepper, mustard and chives. Stir in the vinegar. Slowly add the oil, whisking continually.
  • Arrange tomatoes and cheese in an attractive manner on four salad plates. Garnish with flowers (whole or broken into petals). Serve with dressing.

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