Spring Recipes from Maria Liberati
Thank you for joining us for Spring Open House 2025!
In case you missed Chef Maria Liberati’s cooking demonstrations highlighting edible flowers and Spring herbs, we wanted to share her great recipes here on our blog! For more fantastic recipes, be sure to check out Maria’s website here, or listen to her weekly podcast, The Maria Liberati show!
Dandelion Greens Salad with Lemon-Herb Dressing
Ingredients:
2 cups dandelion greens (washed and chopped)
1/2 cup cherry tomatoes (halved)
1/4 cup thinly sliced red onion
1/4 cup crumbled feta cheese (optional)
2 tablespoons sunflower seeds or walnuts (for crunch)
Edible flowers (like violets or nasturtiums) for garnish
For the Lemon-Herb Dressing:
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey or maple syrup (to balance the bitterness)
1 teaspoon Dijon mustard
1 tablespoon fresh herbs (like parsley or chives), finely chopped
Salt and pepper to taste
Instructions:
In a large bowl, combine the dandelion greens, cherry tomatoes, red onion, and feta cheese (if using).
In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, honey, mustard, fresh herbs, salt, and pepper.
Drizzle the dressing over salad and toss gently to combine.
Top with sunflower seeds or walnuts for added texture and garnish with edible flowers
No-Cook Herb Pesto
Ingredients:
1 cup fresh basil
1 cup fresh parsley
1 cup of any other herb like cilantro or spinach
2 garlic bulbs
8 ounces raw sunflower seeds
8 ounces grated parmesan cheese.
Instructions:
Prepare a simple, raw pesto by blending fresh basil, parsley, or cilantro with olive oil, garlic, and nuts or seeds (like sunflower seeds).
Spread on crostini or use as a dip for veggies.
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Flavored Butter or Cream Cheese
Ingredients:
2 lbs butter or cream cheese
mix of fresh herbs- chives or basil or parsley ( 2 cups)
1 cup edible flowers.
Instructions:
Mix herbs into softened butter and cream cheese. Leave in bowl or reform into sticks. Cool before using.
Edible Flower and Greens Smoothie
Ingredients:
1 cup fresh spinach or kale (washed)
1/2 cup edible flowers (like pansies, nasturtiums, or violets), plus extra for garnish
1/2 banana (for natural sweetness)
1/2 cup fresh pineapple chunks (or another fruit, like mango or berries)
1 cup coconut water or plain water
A squeeze of lemon juice (optional, for brightness)
Instructions:
Combine the greens, edible flowers, banana, pineapple, and coconut water in a blender.
Blend until smooth.
Pour into a glass and garnish with a few edible flower petals for a beautiful presentation.
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Refreshing Herb and Flower Water
Ingredients:
2 gallons water
1 cup edible flowers
2 lemons
2 fresh cucumbers
Instructions:
Combine water with slices of cucumber, lemon, mint leaves
Add edible flower petals like hibiscus or lavender for a visually stunning, flavored water.
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Herb and Flower Salad
Ingredients:
2 cup spring mix
1 cup edible herbs and edible flowers
1 16 ounce bottle balsamic vinegar
Instructions:
Assemble a salad with mixed greens, fresh herbs like dill or mint, and colorful edible flowers!