Serves 4

Preparation Time: 15 minutes

Ingredients:

Serves 4

1/2 cup red wine vinegar

1 cup olive oil

1/4 tsp. Dijon mustard

4 tbsp. fresh parsley finely chopped

1 tsp. salt

1 tsp. black pepper

2 cups nasturtium flowers (whole)

1 head romaine lettuce, shredded

4  tomatoes, thinly sliced

4 radishes, thinly sliced

optional:  4 eggs, boiled and halved

Instructions:

Dressing: combine oil, vinegar, mustard, parsley, salt and black pepper - blend until they form an emulsion.  Cover and chill. 

Meanwhile, combine flowers, lettuce, tomatoes and radishes. Drizzle with the dressing, and serve chilled.  Hard boiled egg halves make a nice garnish for this dish.

Ingredients:

4 cups nasturtium leaves

3-5 Cloves of Garlic

1 1/2 Cups extra virgin olive oil

2 drops Tabasco Sauce

1 Cup walnuts

Directions

Put all ingredients into a food process and blend to a smooth paste. This pesto can be used fresh or frozen in ice-cube trays to melt over pasta, checken, salmon or steak.

Blue-eyed cod and steamed nasturtium flowers with vinegar and pansy oil.

Ingredients

1. •4 5- to 6-ounce pieces of Blue-eyed cod
   

2. •20 to 25 nasturtium flowers, Tropaeolum majus
   

3. •Salt and pepper to taste
   

Directions

1. 1.Put a medium-size steamer over high heat and bring to a boil.
   

2. 2.Season fish with salt and pepper.
   

3. 3.Place nasturtium flowers over each fillet.
   

4. 4.When the water has reached a boil, place the fillets in the steamer.
   

5. 5.Steam for 4 to 6 minutes, depending upon the thickness of the fish, or until the fish begins to flake.
   

6. 6.Remove the fish from the steamer and place on a plate.
   

7. 7.Drizzle 1 tablespoon of pansy oil (see recipe below) and 1 1/2 tablespoons of balsamic vinegar around the plate and serve.
   

Ingredients:

2 tablespoons butter or margarine

1/2 large sweet onion, finely chopped

2 medium potatoes, peeled and chopped

25-30 nasturtium leaves, stems removed

4 cup chicken broth (or water)

1 1/4 cups milk

1 bay leaf

salt and pepper to taste

nasturtium blossoms for garnish

Directions

Melt the butter in a stock pot. Add the onion and cook until soft but not browned, stirring occasionally. Add the potatoes and nasturtium leaves and continue cooking until the leaves are wilted, about 5 minutes. Add the chicken broth and milk to the stock pot. Add the bay leaf, salt and pepper, then bring to a boil. Cover and simmer gently until the potatoes are tender, about 15 minutes.

Remove the bay leaf and discard. Puree the soup in a blender until smooth. Serve garnished with fresh nasturtium blossoms. Makes 6 servings

Ingredients

1. •1 cup Pansy flowers with stem
   

2. •1 cup Safflower oil
   

Directions

1. 1.Place the pansies in a blender at high speed and add oil. Blend for 1 minute.
   

2. 2.Pour the mixture into a non-corrosive container or glass jar and refrigerate for 1 hour.
   

3. 3.Remove the oil from the refrigerator 15 minutes prior to serving to bring up to room temperature.