Nasturtium Nibbles Recipes

NASTURTIUM NIBBLES

Nasturtium Nibbles image

Friends and family will be so impressed at how pretty and tasty these appetizers are. The ham salad, pineapple spread and chive spread combination make a delicious filling!-Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 3 dozen.

Number Of Ingredients 5

Ingredients

3 dozen nasturtium blossoms, washed and drained
1 jar (5 ounces) cream cheese and pineapple spread
1/4 cup whipped cream cheese with chives
1/4 cup ham salad spread
Nasturtium leaves, optional

Steps:

With a small spoon, carefully stuff each blossom with a small amount of one of the three fillings. Line serving tray with nasturtium leaves if desired and top with filled blossoms. Refrigerate for 30 minutes.

Nutrition Facts :

NASTURTIUM RISOTTO

Nasturtium Risotto image

This one-of-a-kind risotto, from chef David Kinch of Manresa, uses all parts of the nasturtium plant, and it tastes as wonderful as it looks.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 leek, halved lengthwise and thinly sliced, white and light-green parts only
1 teaspoon garlic, finely chopped
1 cup Arborio rice
1/2 cup white wine
Coarse salt
3 cups Nasturtium Bouillon, heated
3/4 cup Nasturtium Butter
3/4 cup grated Parmigiano-Reggiano cheese
Nasturtium Pesto, for garnish
Fresh chervil sprigs, for garnish
Nasturtium flowers, petals, or buds, for garnish

Steps:

In a large, heavy-bottomed saucepan, heat olive oil and butter over medium-high heat. Add leeks and cook, stirring, until soft and translucent, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring constantly, until grains are opaque, start to sizzle, and stick together, about 2 minutes. Add wine and cook, stirring, until liquid is completely absorbed, about 30 seconds. Season with salt.
Reduce heat to low and add enough bouillon to cover rice. Cook, stirring constantly, until almost all the liquid has been absorbed. Add another 1/2 cup bouillon and continue cooking and stirring, until liquid has been absorbed. Continue cooking and adding bouillon, 1/2 cup at a time, until rice is al dente, about 20 minutes.
Stir in butter and remove from heat. Fold in cheese and season with salt. Serve garnished with nasturtium pesto, chervil, and flowers.

STUFFED NASTURTIUM FLOWERS

Stuffed Nasturtium Flowers image

Nasturtium flowers are more than just beautiful, they are delicious! They have a wonderful spicy, peppery flavor, a little like a radish, only sweeter and tangier. In the ingredients it says nasturtium petals, but whole flowers should be used(computer glitch).

Provided by Sharon123

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

12 nasturtium petals (whole flowers)
1 (8 ounce) package cream cheese, softened
1 garlic clove, minced fine
1/2 tablespoon fresh chives (you may use chive blossoms, chopped)
1 tablespoon chopped fresh lemon verbena (or lemon balm, lemon thyme, lemon basil, lemon catnip, or lemon zest)
salt and pepper (optional)

Steps:

Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use.
Mix cream cheese thoroughly with herbs. Season to taste. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick. This makes 4 servings, 4 stuffed flowers per person.

Nutrition Facts : Calories 199.1, Fat 19.8, SaturatedFat 12.5, Cholesterol 62.4, Sodium 168, Carbohydrate 1.8, Sugar 0.1, Protein 4.3

NASTURTIUM PESTO

Nasturtium Pesto image

Nasturtium leaves and stems add fresh peppery flavor to chef David Kinch's homemade pesto, which serves as a garnish for his Nasturtium Risotto.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

2 cups nasturtium leaves
1/2 cup thinly sliced nasturtium stems
1/2 cup toasted pine nuts
4 cloves garlic
1 cup olive oil
1/4 cup freshly grated Parmesan cheese

Steps:

Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add nasturtium leaves to boiling water; cook for 10 seconds. Drain and transfer to ice-water bath until cool. Drain and set aside.
Place leaves, pine nuts, garlic, and oil in the jar of a blender; blend until smooth. Transfer mixture to a medium bowl and fold in stems and cheese.

RED NASTURTIUM OIL

Red Nasturtium Oil image

A wonderful oil courtesy of Edward Tuson and Peter Zambri, co-chefs, Sooke Harbour House, Sooke, British Columbia. Use in salad dressings, rice or pasta, use your imagination! :D Cook time is marinating time.

Provided by Sharon123

Categories Canadian

Time P2DT10m

Yield 1 cup oil

Number Of Ingredients 3

Ingredients

2 cups red nasturtium petals (or petals-other colors may be used too)
1 cup safflower oil (or other neutral oil)
1 garlic clove, skinned (optional)

Steps:

Pour all the ingredients into a blender. Blend at high speed until smooth and colorful, about 3 minutes.
Pour the mixture into a glass jar and let sit for 2 days in a cool, dark place. The petals will settle to the bottom.
You may strain and use the clean oil, or stir and use with the flower petals.

Nutrition Facts : Calories 1927.1, Fat 218, SaturatedFat 13.5

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