eating is about so much more than just the sense of taste. the way something looks or smells can make a huge impression long before a single bite passes your lips. 

as long as you cook your food properly, the delicious aroma should follow, but presentation can be a little more challenging. some foods like a bolognese or a lavender tea cake aren't necessarily pretty on their own. foods that are one color or a mash up of multiple bland colors may need a little help in the visual department. 

that's where some items growing your spring garden come into play. thank you to the heavy california rains, my garden is starting to produce big time. here are a few flowers you can plant in your garden or in your windowsill to brighten up your late winter/early spring meals and cocktails. 

viola
they may be small, but boy are they stunning. violas come in all the colors of the rainbow in multiple different sizes and markings. they are perfect for decorating a bland plate, topping your cakes or frozen in an ice cube to spruce up your lemonade or cocktail. 

nasturtium
these are some of my go to color fillers. nasturtiums come in a variety of colors (red, pink, orange, yellow) and have not only delicious flowers, but tasty leaves as well. i often use the petals in a salad to add a pop of color.

i do not currently have any flowers blooming, but i use their leaves just as much. they are great as a salad filler, a plate garnish or chopped up as a garnish for pastas or meats. 

lavender
technically this is also an herb, but lavender flowers are gorgeous. not only that, there leaves are amazingly delicious. the flowers are beautiful dried or sprinkled on cakes, in cocktails or in ice. the leaves are great as a sub for anything you use rosemary for. 

xo, a 

one of my biggest pet peeves in the kitchen is waste. it drives me nuts when i let things go bad or if i spill something usable. so at every opportunity, i try to use every part of an ingredient. 

which leads me to a simple, but super effective ingredient you are probably throwing away.
citrus peels can be used in a variety of ways to add flavor, color or a little style to whatever you are eating and drinking. you can use the peel before the fruit, just store it after you peel it in a plastic bag or airtight container in the fridge until you are ready to use it. now pretty much any citrus fruit works for any of the following methods so have fun and get creative! 

skinny twist
uses: small pieces can be mixed with sugar to garnish a cocktail glass. can be used in any size to decorate cakes, bars and other desserts. larger twists can be used to garnish cocktails. you will need a channel knife which can be found HERE. 

hook the edge of the knife into your citrus. apply pressure with your thumb and slide the channel knife around the circumference of the citrus. 

lift the knife when you have the desired length. 

citrus twist
uses: cocktail garnish. beer garnish. cake decoration. food or beverage garnish.
to execute the twist, you will need a veggie peeler. you may have one in your home, but if not, you can get one HERE.

start by hooking your peeler into the citrus towards the top (where the citrus was picked off the tree). apply pressure and drag the peeler around the circumference of the citrus, guiding it towards the bottom.

lift the peeler when you have the desired length.

citrus zest
uses: GREAT flavor adder!!! use it in marinades, dressings, frostings, batters, doughs for great flavor with no extra liquid. it can also be used to decorate desserts, add color to a plate or mixed with fresh herbs as a coating for goat cheese. you can always peel and finely chop the peel, but a micro plane is a great help! you can get one HERE. 

hold the citrus against the micro plane. drag the citrus against the grate. 

continue until you have your desire amount. notice that it collects on the back of the micro plane so you may need to wipe it to release some of the zest. 

enjoy!
xo, a