Edible Flower Recipes

	To illustrate the beauty and versatility of our flowers, herbs and vegetables farmers at The Lodge are sharing some of our own recipes with you. For gourmet recipes from the world famous Sooke Harbour House read our Sooke Harbour House recipe page.
	Marigold spinach salad sprinkle A green salad medley with lambsquarter, red spinach and chives. Marigold petals are sprinkled on top with a light vinaigrette dressing, using vinegar, oil and herbs. Add walnuts or sunflower seeds to add a nutty deeper flavor.

	Vegetable medley Organic carrots, tomatoes and celery. Accented with a honey-lemon dip and marigold confetti. Combine lemon, olive oil and honey in a jar, seal and sake well. Season to taste and sprinkle with marigold petals.
	Dill Salmon Steak Rub salmon steak with minced fresh garlic, lemon and olive oil. Broil fish as close to heat source as possible. When done dress the steak with fresh chopped dill. Salmon shown here with a side dish of wild rice and fresh parsley garnish. A healthful alternative to red meat.