Friday Flowers

Flowers inspire me — and certain flowers make me think about certain foods.

And on some Friday’s I share those flowers and foods.

“Friday Flowers” isn’t about adding edible flowers to what I’m cooking.   Flowers often just make me think of different foods I want to eat or cook.  For example Lavender makes me think of grilled meat (I know:  a little bizarre), and Hydrangeas bring my mind to cupcakes with super rich, beautiful buttercream!  Sometimes I just think a certain flower looks beautiful with a certain food — maybe I like the textures together, or the colors, there’s always something that makes me want to put them together.

I don’t go out looking for floral inspiration.  Flowers just grab me as I pass by them.

Friday Flowers happens when a particular flower captures my imagination.  What flowers inspire you?

Friday Flowers Gallery (click on the image for the recipe):

Grapefruit Avocado Salad with Nastursiums

Mediterranean Marinated Flank Steak with Bougenvilla

Brownies with Pink Roses

Buckwheat Banana Pancakes with Matilija Poppies

Meyer Lemonade with Jacaranda Flowers

Grilled Cheese with Gruyère and Bacon Onion Compote with Orange Roses

Melon Gazpacho with Chive Flowers

Pineapple Quinoa-Berry Salad with Shrimp with Hibiscus

Hazelnut Praline Nutella Pie with Fuschias

Lemon Coconut Muffins with Impatiens

Rosemary Grilled Rib Eye Steak with Lavender

Tomato Salad with Thai Basil Flowers

Salted, Spiced Caramel Pumpkin Gelato with Trumpet Vines

Pumpkin Braised Short Ribs with Gerberas

Herbs de Provence Orange Roasted Chicken with Mexican Sage

Sweet Potato Shitake Sausage Udon Soup with Lantana Flowers

Oatmeal Almond Chocolate Cherry Lace Cookies with Christmas Cactus

Cream of Chestnut Potato Soup with Red Succulents

Spiced Almond Apple-Persimmon Bread with Christmas Holly

Coconut Pandan Crème Brûlée with Princess Flowers

Citrus Carpaccio with Stone Fruit Flowers

Hollywood Eggs and Geraniums

Double Chocolate, Double Espresso Cookies with Gerberas

Ginger Applesauce with Wisteria

Peanut Butter S’mores Meringue Pie with Periwinkles

Salt Roasted Chicken with Pride of Madeira

Corn Soup with Adobo Sauce with Begonias

Chocolate Black Out Nutella Cake with Iceberg Roses

Oven Roasted Granola with Blue Elderberry

Gluten-Free Buckwheat Chocolate Chip Cookies with Summer Lilacs

Chocolate Biscoff Truffles with Yucca Flowers

Avocado Gazpacho with California Poppies

Crustless Zucchini-Gruyère Tartlets with Agapanthas

Summer Tomato Gazpacho with Butterfly Flowers

Brown Butter Chocolate Chip Cookies with Jupiter’s Beard

Roasted Hatch Chile Zucchini Bread with Morning Glory

Lemon Pepper Chocolate Truffles with Daisies

Banana Chocolate Chip Loaf Cake with Pink Anthuriums

Roasted Pepper Potato Soup and Smoked Chipotle Parmesan French Fries with Passion Flowers

Flourless Chocolate Espresso Caramel Brownies and Pelargonium Sidoides (AKA Geraniums)

Freshly Picked Satsuma Salad and Dandelions

Spicy Marinated Yellowtail and Mandarin Sashimi and Jasmine

Iced Mocha Smoothie and Purple-Flowered Rock Roses

Kumquat Ginger Preserves and Santa Barbara Daisies

Chocolate Truffle Espresso Muffins and Geraniums

Chocolate Almond Nougat Recipe and Campanulas {Gluten-Free}

Hatch Chile-Agave Compound Butter and Lemon Blossoms

Gluten-Free Maple Chocolate Chip Waffle Cookies and Sunflowers

Rosemary Roasted Hasselback Korean Pears and Camelias