Nastrutium Butter

Both the leaves and the blossoms of the nasturtium plant are edible. Try tossing a few of the leaves in with your salad to add a peppery note to the mix. The bright orange blossoms add a gorgeous burst of color and a little bit of spice to a variety of dishes. Their sharp, radish-like flavor balances nicely with creamy butter.

Keep this nasturtium butter in the fridge and just slice off portions as you need it. I like to place a medallion over a piece of fish hot of the grill and just let it melt in. It’s also great on grilled vegetables, roasted potatoes and grilled chicken.

Recipe here:

http://www.atthefarmersmarket.com/2010/07/nasturtium-butter.html

Special thanks to Challey at Pure Catskills for answering the request that I put out on HV Food Network!