A few weeks ago my daughter turned ten and we had a tropical themed party for her. Entertaining children can be difficult, especially when parents aren’t around to nudge them in the direction of healthy eating. That’s when recipes like this come in handy. It was actually born out of necessity to sneak a few more raw veggies into my diet, and I’ve recreated it several times with constant good reviews.
I hate to confuse you like this, but the garnish in the pictures are actually Nasturtiums (another edible flower), although the flowers I used to make the dish were Calendula.
Calendula petals have a mild, peppery taste and add bright, sunny color to summer dishes. You can still make this recipe without the flowers, but they do make it a lot more fun.
If you’re going to eat Calendula then only do so from trusted sources. (Like your own backyard. It’s easy, why not try it?). Only use fresh blossoms that are free of bites or bruises. Carefully remove the stems and pistils and any bitter-tasting white inner petal tips from the bud. Wash the flower petals thoroughly before adding them to your food.
I love the taste of this meal. I love the powerhouse of nutrients provided by the raw vegetables and fresh herbs. But most of all I love the bold colors that infuse this side dish and really make it pop!