So here's the menu and a recipe:
Bean croquettes (probably white bean, or lima bean, onion, parsley, cumin, breadcrumbs, rolled in egg and panko then baked at 400F for 20 minutes until crispy and golden)
Saffron yogurt (recipe blow)
White rice with peas and chive blossom
Salad made of lettuce, chard, radishes, and flower petals with a light oil and vinegar dressing
marigolds and nicotiana ready to eat and looking lovely, and eventually the nasturtiums will also grace our plates. The chives have been growing since February so I've been cooking with chive blossom for weeks already. You pick the large purple flower head, then separate each small blossom that is about the size of a grain of cooked rice, and use them in sautees, on salads, in baked dishes, mashed into potatoes, etc. Delicious!
And finally, here's the recipe for saffron yogurt that will be a dipping sauce for the croquettes. I got the idea from Belgian Fries on Commercial Drive where one of their mayo options to have with the fries is a saffron mayo. It shouldn't work, but it's so SO good. I can't bring myself to serve a mayo dipping sauce with an otherwise healthy meal, so I hunted down something similar made with thick yogurt. Now I have to hunt down the yogurt, because I'm not prepared to strain my own. Off to the greek deli!
550 mL plain yogurt (a little over 2 cups)
2 Tbsp boiling water
pinch of saffron threads
6 cardamom pods
3 Tbsp caster sugar
Pour yogurt into a nylon sieve lined with muslin and leave in refrigerator overnight to drain.
Put saffron and water in a small bowl and leave to soak for 30 minutes.
Tip drained yogurt into a bowl and stir in saffron and its soaking liquid.
Put cardamom seeds in a mortar and crush lightly with a pestle.
Stir into yogurt with sugar.
Serve chilled, decorated with lemon zest and cardamom seeds.