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Lilly’s Table

 
 
Grilled Flower & Herb Salmon
Strawberry Carrot Salad
© Lillys-Table.com Photo of Flower Power Mascarpone
 

Tags: Gluten-Free Low-Glycemic Nut Free nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Flower Power Mascarpone

from Flower Power Salmon with Celery Root Mash + Carrot Strawberry Salad, the Week of April 26, 2015.
View the previous or next recipe for this meal.

Herbs & edible flowers are minced up and whipped into creamy mascarpone to create a little dip or spread that is more magical than a regular old cheesy herb item. The minced nuts add a hint of flavor and texture, but if you prefer this nut-free they are easy to eliminate.

Ingredients

  • 4 ounces mascarpone cheese
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup fresh herbs
  • ¼ cup edible flowers, loose
  • 1 lemon, zest only
  • 1 tablespoon macadamia nuts, minced, or almonds
  • ¼ teaspoon salt
  • 1 pinch black pepper

Serving Size: 4 People

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Preparation Instructions

Bring the mascarpone cheese up to room temperature. Wash and dry the herbs and edible flowers. Bring together in a small stack and finely mince into flakes and pieces. Zest the lemon and save the juice for another use.

Whisk the mascarpone with the olive oil until it is whipped and smooth. Fold in the herbs, flowers, nuts, salt and pepper. Taste. Adjust adding more of any ingredient to your desired taste.