Nasturtiums provide multiple pleasures: They are easy to grow, they have lovely bright flowers, and both the flowers and leaves are edible!
This classic mix is equally tasty spooned over steaming hot pasta and scooped onto crusty French bread. Since this dish reheats very well, make it while the day is still cool and then simply warm it up for a hearty and flavorful supper.
2 tablespoons (30 ml) extra-virgin olive oil
1 onion, sliced, rings separated
2 cloves garlic, minced
1 red bell pepper, cored and cut into strips
1 green bell pepper, cored and cut into strips
Salt and freshly ground black pepper
1 pound (454 g) link-style chicken sausage, fully cooked, cut into 1-inch (2.5 cm) pieces
¼ cup (59 ml) white wine
¼ cup (59 ml) freshly grated Parmesan cheese
1 cup (237 ml) nasturtium blossom petals
1. Heat the oil in a large frying pan over medium-high. Add the onions; sauté until they start to turn brown. Add the garlic; cook for 1 minute longer. Add the peppers; cook, stirring often, until the peppers wilt. Add salt and pepper to taste.
2. Add the sausage and wine to the pan. Cover and cook until the sausage is heated through, about 8 minutes.
3. Spoon the sausage and peppers into a serving bowl or over cooked pasta. Sprinkle with Parmesan cheese and nasturtium petals. Serve immediately.
MAKES 4 SERVINGS
This lovely salad uses both the leaves and the flowers of this versatile plant.
For the dressing:
1 cup (237 ml) extra-virgin olive oil
¼ cup (59 ml) apple cider vinegar
1 tablespoon (15 ml) Dijon mustard
¼ cup (59 ml) marigold blossom petals, minced
For the salad:
4 cups (946 ml) mesclun salad mix
1 cup (237 ml) nasturtium leaves
A handful of nasturtium blossom petals
Marigold petals
Making the Dressing
Whisk together the oil, vinegar, and mustard, then stir in the marigold petals.
Making the Salad
1. Wash and thoroughly dry the salad mix. Line the salad bowl with the nasturtium leaves and place the salad mix in the center.
2. Sprinkle the nasturtium and marigold petals over the salad. Serve the salad with the Marigold-petal Dressing on the side.
MAKES 4 SERVINGS