Why do I have flowers on the mind?
This past weekend was actually my first weekend home in Dallas since May. I needed it.
From Bermuda, Arkansas, Boston, Cape Cod, New Jersey, and The Jersey Shore… I feel like I have been everywhere but L.A. and NYC. We also happened to celebrate our birthdays together and oh yeah! We got engaged! (Just thought I’d throw that bit of exciting information in there). The proposal was clever and I have been blessed to celebrate my engagement with my best friends from Los Angeles (who were part of the Surprise Proposal), Boston, and Dallas. i.e. My future brides maids.
We have been on the go-go-go and now with a wedding to plan, work to catch up on, and kids coming back into the scene, we’ve got a lot going on.
With a wedding approaching, questions are being asked about the venue, cake, menu (particularly what is vegan? raw?… and how much is not?), color scheme? dress? and flowers! Truly, I am lacking a wedding gene because I feel like I should be spending more time researching these major components.
I like tulips. Can I have those in November?
Luckily, the man of my dreams also happens to be quite familiar with the hospitality industry. He’s keeping me in check.
I might need to rent plates?
How much does that cost?
W H A T ?!
O.K. So his help– that’s a relief, but I would never feel comfortable handing over everything to a wedding planner either. I like to entertain. I am determined to come up with ideas on “my own” (well… sorta). Thus far I know I don’t want anything orange, or brown. I would like a vegan cake and… well.. details to come as they progress.
I guess I have flowers on the mind because as I strolled the grocery aisles yesterday, these little edible flowers seemed too perfect for a summer salad. I jumped at the chance to incorporate them into a dinner party salad.
The result was quite… well... “pretty,” simple and uniquely tasty. I invite you to give this salad a go. Below you will find where I made further suggestions for perfecting this salad.
Summer Salad Bouquet
- 1/4 cup red onion, diced
- 1/2 cup castelvetrano olives, chopped
- 25 artichoke hearts, chopped
- 1 handful fresh basil, chopped
- 3 cups sunflower sprouts
- juice of 1/2 lemon
- 5 tbsp olive oil
In a separate bowl: toss 8 cups arugula in 1 tbsp of olive oil. Sprinkle with sea salt. Toss in the remaining ingredients (after marinating for 10 minutes). Transfer and arrange onto your serving dish (I wish I had taken pictures prior to the car ride we took to get to our destination). Decorate with edible flowers. There you have it. A beautiful bouquet.
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(For more bite, I would suggest substituting the lemon with 2+ tbsp of a balsamic vinegar… you can cut the acidity with a drop(s) of Alcohol Free Stevia. I like NuStevia). I would also suggest adding sweet cherry tomatoes, capers, and diced avocado).
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Have you tried edible flowers in your recipes? Thoughts? Like? Dislike?
Have you come across any unique recipes to bring to dinner parties this summer? Any ideas for my November wedding?