Edible Flowers Archives - Page 2 of 27

Leftover Turkey Soup: Panang Curry

Leftover Turkey Soup

Panang Curry Turkey Broth, Shredded Turkey, Crispy Tofu Croutons
Broccoli, Zucchini, Carrots, Jasmine Rice
Lime, Scallion, Cilantro, Basil
Bean Sprouts and Cashews on the Side

It’s that time of year again. Time for the Annual Leftover Turkey Soup. This year doesn’t disappoint – it’s Thai-Style! Super-fragrant, complex, mildly spicy, slightly sweet & creamy – panang curry broth definitely complements the shredded roast turkey. Chock full of vegetables, jasmine rice, and plenty of fresh herbs this soup is so satisfying. And if you are, by now, a little bit tired of that traditional Thanksgiving bouquet, this dish is on the opposite end of the flavor spectrum.

Leftover Turkey Soup: Panang Curry

Leftover Turkey Soup with Panang Curry Recipe

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Palos Verdes Pastoral at Terranea Resort 2023

Palos Verdes Pastoral at Terranea Resort

Palos Verdes Pastoral 2023

🌿 🦋 🦉 🌼 “Go Wild for the Peninsula” 🌼 🦉 🦋 🌿

Nestled amidst the pristine beauty of the Palos Verdes Peninsula in Southern California, Terranea Resort, a world-class coastal haven, was the stage once again for the annual garden-to-table gala that marries a heavenly dining experience with environmental consciousness.

Palos Verdes Pastoral at Terranea Resort

The Palos Verdes Peninsula Land Conservancy (PVPLC) is a non-profit organization passionately dedicated to safeguarding the Peninsula’s open spaces and natural landscapes. Since 1988, the Conservancy has preserved more than 1700 acres of natural land.

Terranea Resort, sprawled across 100 acres of picturesque terrain, continues to be the ideal venue for this splendid affair. Offering breathtaking vistas of the ocean, it was the perfect setting for an event that combined gourmet delights, wonderful wines, entertainment, and philanthropy.

Palos Verdes Pastoral 2023

Palos Verdes Pastoral at Terranea Resort

The fundraiser featured fine cuisine, a signature cocktail, and wine that enchanted the palate and elevated the spirit. As the sun set over the Pacific, attendees of this magnificent soirée found their hearts and minds aligned with a purpose: to ensure that the Palos Verdes Peninsula remained a pastoral masterpiece for generations to come.

The Menu

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Summer Squash Salad with Burrata

Summer Squash Salad

🌿 🌼 🌿 🌼 🌿

Zucchini and Yellow Crookneck Squash
Burrata, Radish, Lemon, Red Chile, Pistachios, Edible Flowers

Sometimes it’s nice to serve a salad sans lettuce. Here, bountiful and seasonal summer squash step in for the ubiquitous mixed lettuces. Fresh and light, the salad is dressed simply with lemon juice and good olive oil.

Thinly sliced radish adds crunch and peppery notes, while cilantro leaves add the herbal character. A ball of burrata makes the salad fabulous with its mozzarella milky, grassy, floral notes and oozy creamy center. A few edible flowers make this salad even more summery.

Summer Squash Salad with Burrata

Summer Squash Salad with Burrata Recipe

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Crispy Cauliflower Tacos

Fried Seasoned Cauliflower Florets
Roasted Hatch Chile & Roasted Corn Salsa
Shredded Cabbage, Charred Corn Tortillas, Pickled Red Onion
Cilantro, Edible Flower Petals, Baja White Sauce

Sometimes a vegetarian taco just hits the spot. Especially if it is made with crispy seasoned cauliflower and smothered in Hatch chile & corn salsa. These tacos are fantastico! They’re crispy, crunchy, fresh, spicy, herby, charred, creamy, tangy, colorful, and mighty tasty. Don’t wait ’til Taco Tuesday to give them a try!

Crispy Cauliflower Tacos

Crispy Cauliflower Tacos Recipe

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Octopus Carpaccio, Nobu-Style

🐙 Octopus Carpaccio, Nobu-Style 🐙
Fish Roe, Jalapeño Dressing, Cabbage Radish Salad

The inspiration for this eye-catching carpaccio dish came from an old image of Octopus Carpaccio at Nobu Shoreditch Restaurant, London. Captivated by the purple and white octopus coins in a sea of spring-green, I turned to Nobu Matsuhisa’s beautiful book “Nobu West” for his piquant jalapeño-garlic dressing recipe which completely revved up the chilled octopus’ sweet ocean-y flavors.

Fish roe added an insane pop of color, salty notes, and a contrasting crunchy texture. Finely diced jalapeño brought a bit more heat and excitement to the party. ありがとうシェフ Thank you, Chef!

Octopus Carpaccio, Nobu-Style