Exotic Food and Flowers
Flowers are so beautiful, they look gorgeous in their nature habitat, in our homes. Flowers are given to show love, passion, compassion, celebration, happiness. But flowers are much more than that. Lots of flowers are edible, like these common petunias!
Edible flowers is a trend in gastronomy, and they range from the small and delicate, intended to give just a hint of flavour, to a mouthful, without dominating a dish. Those varieties include marguerites, fuchsias and tagetes (a member of the sunflower family), large and muscular enough in flavour to elbow the cutlet right off your plate.
Did you know you could eat tulips? Club Gascon chef Pascal Aussignac’s green tulip primavera with truffle vinaigrette is one of London’s most iconic restaurant dishes. The lightly scented flowers have an earthy, rich, peppery, herbaceous flavour, and crunchy texture.
Cabbage hash browns
Bell Pepper Eggs
Ham & Cheese Roll-Ups
Skipping breakfast is associated with an increased risk for obesity, metabolic syndrome, elevated triglycerides, high LDL-cholesterol, and low HDL-cholesterol (all risk factors for cardiovascular disease) in children.
A large study published in the journal Circulation followed over 20,000 men for 16 years, and found that those men who skipped it were 27% more likely to develop coronary heart disease.
Children who regularly eat first meal of the day have higher IQs than those who only eat it on occasion.
Regular breakfast consumption is associated with better behavior in school and better academic performance, including better grades and achievement test scores.
Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.
Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken.
1 1/2 lb. yellow new potatoes (about 25)
2 tbsp. white wine vinegar
1 tbsp. prepared horseradish
2 scallions, finely chopped
1 tbsp. tarragon, chopped
2 small radishes, thinly sliced
1/4 c. flat-leaf parsley, chopped
- Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
- While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of chicken and put heavy cans in skillet (the contents won’t cook) to weigh it down (this will flatten chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered, until cooked through, 2 to 3 minutes more.
- In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
- Fold parsley into potato salad and serve with chicken.
DELICIOUS SALMON RECIPE
1 tbsp. olive oil
4 5 oz. skinless salmon fillets
Kosher salt and pepper
1 lb. seedless cucumbers, sliced on a bias
3 oz. feta cheese
1/4 c. plain Greek yogurt
1/4 c. small mint leaves, roughly chopped
Heat oil in a large skillet on medium. Halve 1 lemon and place halves, cut sides down, in the skillet.
Season salmon with ½ tsp each salt and pepper and cook until golden brown and opaque throughout, 3 to 6 minutes per side. Transfer salmon fillets to plates. Transfer lemon halves to a cutting board and cut each in half.
Meanwhile, in a large bowl, toss cucumbers with 1/4 tsp salt. Finely grate zest of remaining lemon into a food processor and squeeze in 3 Tbsp juice.
Add feta and yogurt and puree until smooth.
Toss with cucumbers to coat, then fold in mint and freshly cracked pepper. Serve with salmon and a charred lemon wedge for squeezing.