A few weeks ago I joined a good friend of mine at the montessori school she works at to help with her “Friday Feast”–a cooking activity she plans every week to help teach the kids about food, cooking, and nutrition. She asked me to come in as a guest and plan the “feast,” so on a budget of $20 for 20-25 kids I brought two English cucumbers, fresh dill, chestnut honey I already had, ricotta cheese, a lime and an orange for zest, a big box of edible flowers, and all the patience I could muster.

It’s a simple palate cleanser, but is fun for kids and beautiful for adults with the edible flowers. The bites can be made more even and beautiful (by an adult), so know the picture is of the food the kids made (who were awesome and did a great job), and could be more sophisticated for a dinner party or event.

Cut the skin off the cucumber so that the sides are striped. Cut in 1/4 inch to 1/2 inch rounds. Mash the ricotta through a seive to improve the texture, add orange or lime zest to taste, plus a squeezing of the juice, a pinch of salt, and mix together. Put a spoonful of the ricotta mixture on top of each flower, dust with minced fresh dill, top with chestnut honey, and an edible flower.