I am going to show you different ways of using pretty flower petals to elevate the presentation of your dishes and wow your family and guests. Pansies, primroses, violas, nasturtiums, chive and pak choi flowers, and roses, to name but a few, are edible flowers which mark the celebration of summer.

Recipe 1: Bonnie Summer Brunch

What to serve for brunch? If you want something simple with almost zero effort but still want to make it exciting, this is for you!

What you need: (Serves 4)

Bread, preferably rye or sourdough bread
One tub of cream cheese
Butter (you can also make some chive flower butter to add even more colour)
2 firm red tomatoes
1 avocado
Salt & pepper
Ingredients from the garden: tomatoes (if you happen to have them), chive flowers, colourful pansies, strawberries, mint, lettuce, rocket leaves, mint leaves, thyme, and rosemary.

What to do:

Prepare two big serving boards. Begin the recipe by toasting all the bread and cutting it into quarters, and let them cool off.

Slice the avocado and drizzle a bit of lime juice on them to retain their green colour. The acid from the lime or lemon juice will keep the avocado green for a few hours. Slice the tomatoes thinly. Wash all of your plant harvests thoroughly.

Spread some of the toasted bread with cream cheese and butter (as I have mentioned before, chive flower butter works well). Add the sliced tomatoes and avocados. Then garnish each piece of bread with your garden ingredients. Check out the pictures on how I present this brunch.

I serve these pretty toasts with a bowl of garden salad, using different types of lettuce and adding strawberries too. Red wine vinaigrette is one of my favourite salad dressings. 

Be even more creative if you wish and have fun making this brunch idea.