Stuffed Daylily Blossoms Recipe
This delightful recipe pairs garden-fresh daylily blooms with a scrumptious mix of garlic, onion, and wild greens. Bound together by tofu or goat cheese and adorned with an edible flower, this dish is a flavorful tribute to nature's bounty. Serve warm or chilled, and savor the moment.
Equipment
- Sauté pan
Ingredients
- 10 daylily blossoms
- 2 cloves garlic
- ½ onion
- 1 tablespoon olive oil
- 1 basket of wild greens
- 1 block of tofu or goat cheese
- Edible flowers
Directions
- Pick fresh open daylily flowers and remove the inner reproductive parts.
- Sauté two cloves of garlic and one-half of an onion in olive oil and add wild greens in season. Lambs quarters (Chenopodium album), Nettles (Urtica dioica) and Lady’s Thumb (Polygonum persicaria or Persicaria spp.) are all yummy choices.
- Crumble in one block of tofu or goat cheese and take off heat when the greens are tender and still green. Make sure to cook the greens thoroughly if you have added nettles to remove the potential of their sting.
- Stuff the flowers and garnish with a spiderwort blossom (Tradescantia spp.) or any other edible flower growing near you.
- Serve warm or chilled and share the free-for-the-picking bounty of this glorious Earth!