Pretty Little Cast Iron Skillet Pizzas

Irresistible Mini Cast Iron Skillet Pizzas

Pretty Little Cast Iron Skillet Pizzas

Ricotta & Mozzarella
with
Roasted Butternut Squash, Agave Syrup, Fried Sage, Violas
and
Arugula, Toasted Hazelnuts, Hazelnut Oil, Borage

I just couldn’t put them away, not just yet. Those mini cast iron skillets in which I served Shrimp & Grits last week were still hanging out on the counter…ready for the next irresistible presentation.

Inspired by my borage plant which is thriving in January and my violas which are still hanging on (condolences to my Chicago peeps), I set out to make some really pretty little pizzas.

Borage Arugula Pizza

Pretty Little Cast Iron Skillet Pizza Recipes

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Meyer Lemon Arancini, Flower Confetti, Parmesan

meyer lemon arancini, lemon rice balls, ciao fiore appetizer
Cocktail Hour @ Ciao Fiore!
Meyer Lemon Arancini, Flower Petal Confetti, Parmesan

It’s cocktail hour at Ciao Fiore!  Meyer Lemon Risotto left over from the previous night’s service is formed into balls, coated with panko bread crumbs, and fried in canola oil. We need to watch our food costs so here we transform the day-old risotto into a delightful bar appetizer. Finely grated Parmigiano-Reggiano and a sprinkling of flower petal confetti make the presentation pop!

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Foodbuzz 24×24: Hello Summer! A Meal with Edible Flowers in Every Course

summer-table-setting, garden table
Hello Summer!
A Meal with Edible Flowers in Every Course

lemon salad violas

Come stroll though my garden and the gardens of my dear friends Gail and Sally, and my sweet neighbor Grace. We’ll pick edible flowers including lavender, rose, geranium, society garlic blossoms, viola, nasturtium, and pineapple sage to incorporate into a most beautiful four course meal. The soup, salad, entree, and dessert, as well as the table décor, showcase our edible flowers.

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