How To make Garden Squash and Nasturtium Butter Pasta
20 Nasturtiums
2 Shallots; diced small
1 ts Finely chopped fresh savory
1 ts Finely chopped fresh thyme
4 tb Sweet butter
Salt & pepper 4 Tiny yellow squash w/flowers
4 Tiny green squash w/flowers
1/2 c Chicken stock
2 Servings of Tagliatelle
FOR GARNISH:
Additional nasturtiums Separate nasturtiums from stems and chop them. Blend flowers, shallots, and herbs together with butter and season with salt and pepper. Slice squash into thin rounds and squash blossoms into ribbons. Keep each separate. Gently saute squash alone in half the nasturtium butter for 2 to 3 minutes. Add chicken stock and squash blossoms and simmer while you cook the pasta. Drain pasta and add it with remaining nasturtium butter to squash; season and mix well. Serve garnished with additional nasturtium blossoms. Variation: Delicate vegetables that won't overpower nasturtium butter - for example, whole shallots, fava beans, peas, or leeks - can be added or used in place of squash.
How To make Garden Squash and Nasturtium Butter Pasta's Videos
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Cream of Celery Soup
Today, I spent some time in the garden harvesting celery and enjoying a garden stroll. Once back inside, I made some delicious white bread to go with the cream of celery soup, which was so good! I also made some fermented garlic and some simple pasta sauce. I hope you enjoy coming along with me.
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Nasturtium Pumpkin Soup
Here is a recipe using nasturtium blossoms in a pumpkin soup...enjoy
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Chef Matthew Boudreau - Nasturtium Flowers
Bright and beautiful, Nasturtium Flowers are the kings of Edible Flowers. Here, Chef Matthew Boudreau of The Preston House in Riverhead uses them to finish off this Evans Airline Chicken Breast!
Please eat the Nasturtiums
Sandra Siebert, Douglas County Master Gardener, discusses edible flowers.