At Home in Nature

What to do with those delicious violets?  Try soup and salad!

Violet Pineapple Soup

Recipe from Valentine Floral Creations, 2009.http://www.valentine.gr

Serves 6

Ingredients

4 cups pineapple juice

3 tablespoons quick-cooking tapioca

3 teaspoons sugar

1/2 teaspoon grated lemon peel

2 cups strawberries or raspberries, sliced

1 cup diced orange sections or drained canned mandarin oranges

2 tablespoons orange liqueur

1/2 cup fresh violets

Sour cream

Instructions

Combine pineapple juice and tapioca, bring to a boil. Remove from heat adding sugar and lemon peel. Cool to room temp. Add fruit, liqueur, and violets. Chill, before serving, add dollop sour cream to each bowl and garnish with a violet.

Violet-Mint Salad

Recipe from Prodigal Garden. http://www.prodigalgardens.info

Ingredients

2 cups violet leaves, cut into thin ribbons

1 carrot, grated

1 cup mint leaves, chopped fine or minced in food processor

1 cup dried fruit (choice of raisins, dates, craisins, currants, apricot)

1 cup walnuts

1 cup violet blossoms

Dressing: Creamy Violet Dressing is recommended (See entry for Speedwell, and substitute violets for speedwell)

Instructions

Toss everything together and top with your favorite dressing.