Crispy Fried Borage Leaves

Borage is a forager’s delight, especially easy to find during spring season when its velvety leaves and bright blue star shaped flowers abound. This plant can also be cultivated in a sunny spot in your garden. The whole plant is edible including the flowers. It’s also full of valuable vitamins and minerals. I especially enjoy the leaves dipped in batter and quickly fried in olive oil until golden and crisp. A quick and healthy treat! Continue reading

Asparagus Joy

This layered asparagus dish I called “Asparagus Joy” was inspired again by one of Pietro Leemann’s vegetarian dishes. The easy to make crisp bread disks are layered with tender crisp asparagus spears accented with various aromatic herbs and a fragrant zucchini mint pesto to top it all. Truly an expression of Spring in all its bounty! Continue reading