From garden to MasterChef: Introducing edible flowers

When I stepped into the MasterChef kitchen as a contestant for Season 14, I knew I'd be tested, but I didn't expect to fall in love with plating. Watching Michelin-starred chef Gordon Ramsay move through the kitchen was a master class in itself. The precision, the artistry, the absolute wow factor of every dish he plated – honestly, it made me re-examine my approach. I've always focused on flavor first, but I quickly realized in the MasterChef kitchen, your food needs to look just as good as it tastes. Luckily, I had one major advantage: my garden inspiration. Gardening is more than a hobby for me. It's where I find peace, creativity and inspiration for the dishes I cook. I grow everything from juicy heirloom tomatoes to fragrant basil, but what really sets my garden apart is the abundance of flowers. I plant them to attract pollinators, of course, but many of those blooms are edible and add both color and character to a plate. Take marigolds, for instance. Did you know their petals are not only edible but also offer a citrusy, slightly spicy note? Today's recipe is a simple garden-inspired recipe you can make right at home: my take on the traditional caprese salad, with a floral twist and Italian dressing. This dish is fresh, flavorful and just a little unexpected, much like my MasterChef journey. Whether you're cooking for friends or just sprucing up your lunch, don't be afraid to let your garden (and your creativity) shine. Watch the tutorial here: Italian Caprese Salad@FoodClubFOX #masterchef #treehousegardenkimberly #gardentotable #capresesalad Follow Kimberly Karver's Treehouse Garden on social media for more garden-to-table tips. Recipe: Slice your tomatoes and put them on a plate, seasoned with salt and pepper. Pour on your favorite Italian dressing (or make your own) and let them marinade for about 30 minutes at room temperature. To assemble the salad, layer your tomatoes with fresh mozzarella, sprinkle on thinly sliced basil, top with more dressing, and garnish with marigold petals. Italian dressing: 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon water, 1 teaspoon dried basil, 1 teaspoon garlic powder, 2 teaspoons dried oregano, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 3/4 teaspoon sugar.