Josh McFadden knows his way around an edible flower. In his cookbook with Martha Holmberg, Six Seasons: A New Way with Vegetables (May, 2017, Artisan Books), McFadden, the chef-owner of Ava Gene's and other Portland-area restaurants, shares one of the simplest and most beautiful ideas we've seen. Butter becomes a canvas for whatever herbs and edible flowers are in your garden. "I've never put this on a table without it prompting a lot of conversation and happy faces," says McFadden.

Josh McFadden
This Story Originally Appeared On sunset.com

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Credit: David Fenton

Recipe Summary

total:
20 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On a platter or board, smear 1 butter 1/8 to 1/4 in. thick, using an offset spatula. Scatter generously with herb leaves. Scatter with sliced green onion, flower petals, salt, and pepper. If you like, add cracked coriander seeds, chile flakes, and poppy seeds. Serve with baguettes.

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Source

Recipe from his cookbook with Martha Holmberg, Six Seasons: A New Way with Vegetables (May 2017, Artisan Books). Ava Gene's, Portland

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