Get Your Spring Floral Fix

It’s time to fill the casa with fantastic flower arrangements and create vibrant flavor-packed dishes with tons of floral finesse.

Strawberry Sprinkle Tarts

Tart Tip: These pretty handmade tarts feature my favorite pate brisee crust, but you can make your favorite pie dough or use store-bought pie crust to save time.

For the filling: Add a small amount — about a teaspoon, maybe two — of cornstarch to your favorite preserves to thicken it a bit.

For homemade icing: Combine a cup of sifted powder sugar, 2 to 3 tablespoons of cream, and 2 teaspoons
of vanilla and beat with a hand mixer until smooth.

To assemble: Cut pie dough (either homemade or store-bought) into small rectangles, fill with preserves, and top with another rectangle of dough. Close the edges with the tines of a fork, and pierce the top to let out steam. Bake according to package directions. When cooled, slather on powder-sugar icing and sprinkles!



Easy lavender goat cheese

Place a goat cheese log in an oven-proof pan. Sprinkle with culinary lavender, lemon zest, salt, and pepper. Drizzle with a bit of olive oil and honey. Bake at 350 degrees for 5 to 7 minutes until it begins to melt and ooze. Serve with crackers.

Vivid Green Spring Soup


1 leek, chopped, white part only

1 small carrot, peeled and chopped

1 small fennel bulb, outer parts
removed, chopped 

1 small potato, peeled and cut into 1/2-inch cubes

4 cups organic vegetable broth plus a bit more for thinning 

2 10-ounce packages of frozen peas

1/2 cup fresh parsley 

1 cup cooked orzo

In a soup pot, sauté leeks, carrots, fennel, and potatoes in a good glug of olive oil. Cook until leeks and fennel become translucent. Add broth and simmer for 25 minutes.

Add two, 10-ounce packages of frozen peas to the pot. Simmer for 5 more minutes. Salt and pepper to taste. Toss in 1/2 cup fresh parsley.

In three separate batches, add the soup mixture to the bowl of a food processor, and pulse until smooth. Return soup to the pan. Add another cup or so of vegetable broth to thin the mixture. Add cooked orzo, and simmer for 10 minutes or so.

Top with oven-roasted asparagus tips, fresh mint, and watercress.

Roasted Rainbow Carrots with herb topping


12 whole rainbow carrots, peeled

Olive oil

1/2 cup parsley

1/2 cup toasted walnuts

Zest of 1 small lemon

Salt and pepper

1/4 cup plain yogurt

2 tablespoons heavy cream

Peel carrots, drizzle with olive oil, and sprinkle with salt and pepper. Roast whole at 375 degrees for 25 to 30 minutes until carrots begin to caramelize.

Make the parsley and walnut topping — using a mortar and pestle and some muscle, work the parsley, toasted walnuts, lemon zest, and salt and pepper to taste into a paste.

Mix plain yogurt with heavy cream, and spoon over carrots. Top with the parsley and walnut topping.



Fleur Martini Drop

This fragrant floral sip is delicate and delish because it is infused with lavender and rose, plus a splash of St. Germain.  

Infuse the vodka: Add 2 tablespoons of culinary lavender to a fifth of vodka, and let it hang out for a few hours. Strain and chill.

Make rose simple syrup: In a pan, add a very small drop of rose water to 1 cup of water and 1 cup granulated sugar. Simmer on the stove top until sugar dissolves. Chill.

Decorate the glass: Squeeze half a lemon, and rim each glass with Himalayan pink salt and black salt.

Assemble the cocktail: Add 13/4 shots of lavender vodka, ½ shot of lemon juice, 1 shot of simple syrup, and a splash of St. Germain to a shaker. Shake well, and pour into your pretty cocktail glass. Top with a sprig of fresh lavender.


DIY Floral Wreath

how to make the Hula Hoop fresh floral wreath (shown at the top of this page) in minutes!



Pail Power!

You can stitch this adorable Easter basket in minutes! From a small length of thick craft store wool felt fabric, cut two identical rectangles measuring no larger than 12 inches long by 3 inches wide. These will be your basket sides. Next, cut a felt circle approximately 6 inches in diameter or less, depending on your desired basket size for the bottom. Cut out a handle, 1 inch wide by 11 inches long. Using embroidery thread, stitch one short side of the felt rectangle to the other, butted together. Place the long rectangle on top of the base, and stitch together. Overlap the rectangle ends to fit the circumference of the base, cut, and stitch. Attach the handle to the inside of the basket. Now fill with tissue, and paper grass, and add goodies!

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