18 Delicious Teleflora Recipes Creative

Today, we’re diving into a world where flavors bloom as beautifully as flowers in spring! Our roundup of 18 Delicious Teleflora Recipes is your ticket to transforming everyday meals into extraordinary culinary creations. Whether you’re craving quick dinners, seasonal favorites, or just a dash of comfort food magic, these recipes are sure to inspire. So, grab your apron, and let’s get cooking—your next favorite dish awaits!

Teleflora Inspired Herb Crusted Salmon

Yield to the allure of this Teleflora Inspired Herb Crusted Salmon, a dish that marries the freshness of herbs with the rich, buttery texture of salmon, creating a symphony of flavors that’s both sophisticated and comforting. Perfect for a dinner party or a quiet night in, this recipe promises to elevate your culinary repertoire with its elegant simplicity.

Ingredients

• 1.5 lbs salmon fillet, skin-on (for a crispy texture)
• 1/4 cup fresh dill, finely chopped (or substitute with parsley for a different flavor profile)
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup panko breadcrumbs (for a lighter crust)
• 1 tbsp Dijon mustard (adjust to taste)
• 1 lemon, zested and juiced (for brightness)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix together the dill, parsley, panko breadcrumbs, lemon zest, and a pinch of salt and pepper to create the herb crust.
3. Brush the salmon fillet evenly with Dijon mustard, ensuring every part is covered for maximum flavor adhesion.
4. Sprinkle the herb crust mixture over the mustard-coated salmon, pressing gently to adhere the crust to the fish.
5. Drizzle the olive oil over the crusted salmon to help it brown and crisp in the oven.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
7. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

This herb-crusted salmon boasts a delightful contrast between the crispy, flavorful crust and the tender, moist fish beneath. Serve it atop a bed of quinoa or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious. The bright notes of lemon and herbs make it a perfect dish for spring or summer evenings.

Teleflora Special Garden Fresh Salad

Radiant and refreshing, the Teleflora Special Garden Fresh Salad is a vibrant celebration of seasonal produce, combining crisp textures and a harmonious blend of flavors that dance on the palate. Perfect for a light lunch or as a sophisticated side, this salad is a testament to the beauty of simplicity and the art of balancing ingredients.

Ingredients

• 2 cups mixed greens (such as arugula, spinach, and romaine, for a variety of textures)
• 1/2 cup cherry tomatoes, halved (for a burst of sweetness)
• 1/4 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the flavor)
• 1/4 cup cucumber, diced (peel if desired for a more refined texture)
• 1/4 cup feta cheese, crumbled (or goat cheese for a creamier alternative)
• 2 tbsp extra virgin olive oil (or any high-quality oil for dressing)
• 1 tbsp balsamic vinegar (adjust to taste for acidity)
• 1/2 tsp honey (to balance the vinegar’s tang)
• Salt and freshly ground black pepper (to taste)

Instructions

1. In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until emulsified. Tip: Taste the dressing before adding to the salad to ensure the balance of flavors suits your preference.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Use salad tongs or your hands to toss the salad, ensuring each leaf is lightly dressed without bruising the greens.
4. Sprinkle the crumbled feta cheese over the top of the salad. Tip: For an elegant presentation, arrange the salad on a chilled plate before adding the cheese.

With its crisp greens, juicy tomatoes, and creamy feta, this salad offers a delightful contrast of textures and flavors. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light and satisfying dish.

Teleflora Signature Lavender Infused Cupcakes

Kickstart your baking journey with these exquisite Teleflora Signature Lavender Infused Cupcakes, a delightful treat that marries the floral elegance of lavender with the sweet, comforting base of a classic cupcake. Perfect for afternoon tea or a sophisticated dessert, these cupcakes promise a unique flavor profile that’s both refreshing and indulgent.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (fine sea salt preferred for even distribution)
• 1/2 cup unsalted butter, room temperature (for easier creaming)
• 1 cup granulated sugar (adjust slightly if lavender is very floral)
• 2 large eggs, room temperature (for smoother batter integration)
• 2 tsp culinary lavender buds (food-grade, finely ground)
• 1/2 cup whole milk (or almond milk for a dairy-free option)
• 1 tsp vanilla extract (pure extract for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition.
5. Grind the lavender buds finely and stir into the milk along with the vanilla extract; let sit for 5 minutes to infuse.
6. Alternately add the dry ingredients and the lavender-infused milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Yield cupcakes with a tender crumb and a subtle lavender aroma that’s perfectly balanced with the sweetness of the cake. For an extra touch of elegance, garnish with a sprinkle of lavender buds or a light lavender-infused glaze before serving.

Teleflora Exclusive Rosemary Garlic Bread

Kneading together the aromatic allure of rosemary and the pungent punch of garlic, this Teleflora Exclusive Rosemary Garlic Bread transforms simple ingredients into a loaf that’s as fragrant as it is flavorful. Perfect for tearing apart at the dinner table or serving as an elegant accompaniment to your favorite soup, this bread promises to elevate any meal.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 tbsp active dry yeast (proof in warm water to ensure it’s active)
• 1 tbsp granulated sugar (helps activate the yeast)
• 1 tsp salt (adjust to taste)
• 1 cup warm water (110°F, ideal for yeast activation)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp fresh rosemary, finely chopped (dried can be used in a pinch)
• 3 garlic cloves, minced (for a stronger flavor, add more)

Instructions

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the olive oil, minced garlic, chopped rosemary, and salt to the yeast mixture, stirring to combine.
3. Gradually add the flour, one cup at a time, stirring until a dough begins to form. Tip: If the dough is too sticky, add a little more flour, but be careful not to over-flour.
4. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Tip: Proper kneading develops the gluten, essential for the bread’s texture.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place on a greased baking sheet, cover, and let rise for another 30 minutes.
7. Preheat the oven to 375°F. Bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the loaf with melted butter right after baking.

The crust of this rosemary garlic bread is golden and slightly crisp, giving way to a soft, airy interior speckled with fragrant rosemary and garlic. Serve warm with a drizzle of olive oil and a sprinkle of sea salt for an extra touch of elegance, or alongside a hearty stew to soak up every last drop.

Teleflora Favorite Basil Pesto Pasta

Radiating with the vibrant essence of summer, this basil pesto pasta marries the freshness of garden basil with the richness of pine nuts and Parmesan, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 2 cups fresh basil leaves, packed (stems removed for a smoother pesto)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/3 cup pine nuts (toasted lightly for a deeper taste)
• 2 garlic cloves (minced finely to avoid bitterness)
• 1/2 cup extra virgin olive oil (or any high-quality olive oil)
• 12 oz pasta of choice (such as spaghetti or fusilli)
• Salt to taste (start with 1/2 tsp and adjust)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Remove from heat immediately to prevent burning.
3. In a food processor, combine the toasted pine nuts, basil leaves, Parmesan cheese, and minced garlic. Pulse until the ingredients are finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Season with salt to taste.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
6. Add the pesto to the pasta, tossing to coat evenly. If the pesto is too thick, add the reserved pasta water a little at a time until desired consistency is reached.

Just as it is, this pesto pasta offers a creamy texture with a bright, herbaceous flavor that’s perfectly balanced by the nuttiness of pine nuts and the umami of Parmesan. For an extra touch of elegance, serve it garnished with a few whole basil leaves and a sprinkle of additional Parmesan.

Teleflora Classic Mint Chocolate Chip Ice Cream

Gracefully blending the refreshing zest of mint with the rich decadence of chocolate, this Teleflora Classic Mint Chocolate Chip Ice Cream is a timeless dessert that promises to delight the senses. Perfect for those warm summer evenings or as a luxurious treat any time of year, its creamy texture and vibrant flavor profile stand unmatched.

Ingredients

• 2 cups heavy cream (for a richer texture, opt for organic)
• 1 cup whole milk (adjust to achieve desired creaminess)
• 3/4 cup granulated sugar (or substitute with honey for a natural twist)
• 1 tsp pure peppermint extract (ensure it’s food-grade for the best flavor)
• 1/2 cup mini chocolate chips (dark chocolate recommended for a balanced sweetness)
• Pinch of salt (to enhance the overall flavor profile)

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir continuously until the sugar completely dissolves, about 5 minutes. Do not let it boil.
2. Remove the saucepan from heat and stir in the pure peppermint extract and a pinch of salt. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight for deeper flavor infusion.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency.
4. Gently fold in the mini chocolate chips during the last 2 minutes of churning to distribute them evenly without breaking.
5. Transfer the ice cream to a lidded container and freeze for an additional 4 hours, or until firm enough to scoop.

Captivating in its simplicity, this ice cream boasts a velvety texture that melts luxuriously on the tongue, with bursts of chocolate adding a delightful contrast. Serve it in chilled bowls garnished with fresh mint leaves or alongside a warm brownie for an indulgent dessert experience.

Teleflora Unique Chamomile Tea Cookies

Captivating the senses with their delicate floral notes and buttery crumb, these Teleflora Unique Chamomile Tea Cookies are a sophisticated twist on the classic tea-time treat. Perfectly paired with your favorite brew, they promise a moment of serene indulgence.

Ingredients

• 1 cup unsalted butter, softened (for a richer flavor, use European-style butter)
• 3/4 cup granulated sugar (adjust to taste for a less sweet cookie)
• 2 tbsp dried chamomile flowers, finely ground (or 3 tbsp fresh, for a more vibrant flavor)
• 2 cups all-purpose flour (sifted, for a lighter texture)
• 1/2 tsp salt (enhances the floral and buttery flavors)
• 1 large egg (room temperature, for better incorporation)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to ensure a tender cookie.
3. Beat in the egg until fully incorporated, then mix in the ground chamomile flowers for that signature floral aroma.
4. Gradually add the sifted flour and salt to the wet ingredients, mixing just until the dough comes together to avoid overworking it.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets, flattening slightly with the back of a spoon for even baking.
6. Bake for 12-14 minutes, or until the edges are just beginning to turn golden, to keep the centers soft.
7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Remarkably tender with a subtle chamomile fragrance, these cookies are a delightful contrast of crisp edges and soft centers. Serve them alongside a steaming cup of chamomile tea for a harmonious flavor pairing, or crumble over vanilla ice cream for an elegant dessert.

Teleflora Traditional Rose Petal Jam

Delicate and fragrant, this Teleflora Traditional Rose Petal Jam captures the essence of summer in a jar, blending the timeless beauty of roses with the sweet simplicity of homemade preserves. Perfect for elevating your morning toast or as a luxurious addition to your dessert repertoire, this jam is a testament to the art of preserving.

Ingredients

• 2 cups fresh rose petals (ensure they are pesticide-free)
• 1 1/2 cups granulated sugar (adjust for sweetness preference)
• 1/4 cup lemon juice (freshly squeezed for best flavor)
• 1 cup water (filtered for clarity)
• 1 tsp rose water (optional, for enhanced aroma)

Instructions

1. Gently rinse the rose petals under cold water to remove any impurities, then pat dry with a clean towel.
2. In a medium saucepan, combine the rose petals, sugar, lemon juice, and water. Stir gently to mix.
3. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar completely.
4. Once simmering, reduce the heat to low and let the mixture cook for about 20 minutes, or until it reaches a syrupy consistency. Tip: Skim off any foam that forms on the surface for a clearer jam.
5. Remove from heat and stir in the rose water if using. Tip: The jam will thicken further as it cools, so don’t overcook.
6. Pour the hot jam into sterilized jars, leaving a 1/4-inch headspace. Seal tightly and let cool to room temperature before refrigerating. Tip: For longer preservation, process the jars in a water bath for 10 minutes.

Grand in flavor and texture, this rose petal jam boasts a velvety smoothness with a delicate floral note that lingers on the palate. Serve it alongside scones for a classic tea-time treat, or drizzle over vanilla ice cream for an unexpectedly elegant dessert.

Teleflora Modern Dandelion Greens Smoothie

Unveiling a refreshing twist on your morning routine, the Teleflora Modern Dandelion Greens Smoothie blends earthy tones with a hint of sweetness, offering a vibrant start to any day. This concoction is not only a feast for the eyes but a nourishing elixir for the body, perfectly balancing health and indulgence.

Ingredients

• 1 cup dandelion greens, tightly packed (ensure they’re fresh and vibrant for the best flavor)
• 1/2 cup frozen mango chunks (adds a tropical sweetness and creamy texture)
• 1/2 cup almond milk (or any plant-based milk for a nutty undertone)
• 1 tbsp honey (adjust to taste, depending on the sweetness of your mango)
• 1/2 tsp vanilla extract (a dash elevates the overall flavor profile)
• 1/4 cup ice cubes (for that refreshing chill)

Instructions

1. Wash the dandelion greens thoroughly under cold running water to remove any dirt or grit, then pat them dry with a clean kitchen towel.
2. Add the dandelion greens, frozen mango chunks, almond milk, honey, and vanilla extract to a high-powered blender.
3. Blend on high speed for 45 seconds, or until the mixture is completely smooth. If the smoothie is too thick, add a tablespoon of almond milk at a time until your desired consistency is reached.
4. Add the ice cubes to the blender and pulse a few times until the ice is fully incorporated but the smoothie remains thick and frosty.
5. Pour the smoothie into a tall glass and serve immediately for the best texture and flavor.

Offering a silky texture with a harmonious blend of sweet and earthy flavors, this smoothie is a delightful way to energize your morning. For an extra touch of elegance, garnish with a small dandelion flower or a thin slice of mango on the rim of the glass.

Teleflora Artisan Thyme Roasted Chicken

On a crisp evening, nothing heralds the comfort of home quite like the aromatic allure of thyme and roasted chicken mingling in the air. This Teleflora Artisan Thyme Roasted Chicken recipe is a testament to the beauty of simplicity, where each ingredient is chosen to elevate the humble chicken to a centerpiece worthy of any gathering.

Ingredients

• 1 whole chicken (about 4 lbs), patted dry
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp kosher salt (adjust to taste)
• 1 tsp black pepper, freshly ground
• 4 sprigs fresh thyme, plus extra for garnish
• 1 lemon, halved
• 3 garlic cloves, smashed
• 1 cup chicken stock (for basting)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly roasted chicken.
2. Rub the chicken all over with olive oil, then season generously with salt and pepper, including inside the cavity.
3. Stuff the cavity with thyme sprigs, lemon halves, and garlic cloves to infuse the meat with flavor as it cooks.
4. Place the chicken on a rack in a roasting pan, breast side up, to promote even cooking and crispy skin.
5. Roast in the preheated oven for about 1 hour and 30 minutes, basting every 30 minutes with chicken stock to keep the meat moist.
6. For a golden finish, increase the oven temperature to 425°F (220°C) for the last 10 minutes of cooking.
7. Remove from the oven when the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, and let rest for 15 minutes before carving.

With its crispy, golden skin and succulent, thyme-infused meat, this chicken is a celebration of flavors and textures. Serve it atop a bed of roasted vegetables or alongside a crisp salad for a meal that’s as visually stunning as it is delicious.

Teleflora Gourmet Sunflower Seed Brittle

Lusciously golden and irresistibly crunchy, this Teleflora Gourmet Sunflower Seed Brittle is a sophisticated twist on a classic confection. Perfect for gifting or as a decadent treat to savor with afternoon tea, its rich, buttery flavor and nutty undertones are sure to impress.

Ingredients

• 1 cup granulated sugar (for a deeper flavor, consider using organic cane sugar)
• 1/2 cup light corn syrup (helps prevent crystallization)
• 1/4 cup water
• 1/2 cup unsalted butter (cut into pieces for easier melting)
• 1 1/2 cups roasted sunflower seeds (for extra crunch, toast them lightly before use)
• 1 tsp vanilla extract (pure extract recommended for best flavor)
• 1/2 tsp baking soda (ensures the brittle is light and airy)

Instructions

1. Line a baking sheet with parchment paper and lightly grease it with butter to prevent sticking.
2. In a medium saucepan over medium heat, combine sugar, corn syrup, and water. Stir until the sugar dissolves, then stop stirring to allow the mixture to come to a boil.
3. Attach a candy thermometer to the saucepan and cook the mixture until it reaches 300°F (hard crack stage), about 10-15 minutes. Tip: Avoid stirring during this phase to prevent crystallization.
4. Remove the saucepan from heat and quickly stir in the butter, sunflower seeds, and vanilla extract until well combined. The mixture will bubble vigorously; this is normal.
5. Immediately sprinkle the baking soda over the mixture and stir quickly to incorporate. The mixture will foam and lighten in color.
6. Pour the mixture onto the prepared baking sheet, spreading it evenly with a greased spatula to about 1/4-inch thickness. Tip: Work quickly as the brittle sets fast.
7. Allow the brittle to cool completely at room temperature, about 1 hour, before breaking it into pieces. Tip: For clean breaks, score the brittle lightly with a knife when it’s partially cooled.

With its delightful snap and the earthy sweetness of sunflower seeds, this brittle is a textural masterpiece. Serve it alongside a cheese board for a surprising contrast or package it in elegant boxes as a thoughtful homemade gift.

Teleflora Rustic Marigold Cornbread

Savory and sun-kissed, this cornbread recipe brings a touch of rustic elegance to any table, blending the golden hues of marigold with the hearty comfort of traditional cornbread.

Ingredients

• 1 cup cornmeal (for a coarser texture, stone-ground is ideal)
• 1 cup all-purpose flour (or gluten-free blend for dietary needs)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp baking powder (ensure it’s fresh for optimal rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1 cup buttermilk (or milk with 1 tbsp lemon juice as substitute)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg (room temperature for even mixing)
• 1/4 cup Teleflora Rustic Marigold petals (edible, pesticide-free)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan or cast-iron skillet for a crispier edge.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Gently fold in the marigold petals last to preserve their color and delicate flavor.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together. Avoid overmixing to keep the cornbread tender.
5. Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.
6. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: For an extra touch, brush the top with melted butter and sprinkle with a few additional marigold petals before serving.

Outstanding in both flavor and presentation, this cornbread boasts a moist crumb and a subtly floral note, making it a perfect companion to summer barbecues or as a standalone treat with a drizzle of honey.

Teleflora Elegant Jasmine Rice Pudding

Just as the first light of dawn brings promise to the day, this Teleflora Elegant Jasmine Rice Pudding offers a serene start or a comforting end with its delicate floral notes and creamy texture.

Ingredients

• 1 cup jasmine rice (rinsed until water runs clear)
• 4 cups whole milk (for richer flavor, substitute half with coconut milk)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 tsp salt (enhances sweetness)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground cardamom (or cinnamon for a different spice profile)
• 1 tbsp unsalted butter (for a silky finish)
• 1/4 cup dried jasmine flowers (optional, for garnish)

Instructions

1. In a medium saucepan, combine the rinsed jasmine rice and 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until water is absorbed.
2. Add the whole milk, sugar, and salt to the cooked rice. Stir well to combine. Cook over medium heat, stirring frequently, for 25 minutes, or until the mixture thickens to a pudding-like consistency.
3. Remove from heat and stir in the vanilla extract, ground cardamom, and unsalted butter until fully incorporated. Let the pudding sit for 5 minutes to allow flavors to meld.
4. Serve warm or chilled, garnished with dried jasmine flowers for an elegant touch. For a creative twist, layer the pudding with fresh mango slices or a drizzle of honey before serving.

Perfectly creamy with a hint of floral aroma, this rice pudding is a testament to simplicity and elegance. The cardamom adds a warm spice note that complements the jasmine rice beautifully, making it a versatile dish that transitions seamlessly from breakfast to dessert.

Teleflora Spicy Cilantro Lime Shrimp

Radiating with vibrant flavors and a touch of heat, this dish is a celebration of bold, fresh ingredients that come together in perfect harmony. The Teleflora Spicy Cilantro Lime Shrimp is a testament to the beauty of simple, yet sophisticated cooking, offering a quick yet impressive meal that’s sure to delight.

Ingredients

• 1 lb large shrimp, peeled and deveined (for quicker cooking)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh for best flavor)
• 1 tsp red pepper flakes (adjust to taste)
• 1/4 cup fresh cilantro, chopped (stems included for extra flavor)
• 2 limes, juiced (about 1/4 cup)
• 1/2 tsp salt (fine sea salt preferred)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. In a large bowl, combine the shrimp with olive oil, minced garlic, red pepper flakes, salt, and black pepper. Toss until the shrimp are evenly coated. Let marinate for 10 minutes at room temperature to infuse the flavors.
2. Heat a large skillet over medium-high heat until hot, about 2 minutes. Add the marinated shrimp in a single layer, ensuring not to overcrowd the pan for even cooking.
3. Cook the shrimp for 2 minutes on one side, then flip and cook for an additional 1-2 minutes until they turn pink and opaque. Avoid overcooking to keep them tender.
4. Remove the skillet from heat and immediately stir in the fresh cilantro and lime juice, tossing to combine. The residual heat will wilt the cilantro slightly and meld the flavors.

Bright and zesty, the shrimp boast a succulent texture with a fiery kick that’s balanced by the freshness of cilantro and lime. Serve over a bed of steamed jasmine rice or alongside a crisp, green salad for a complete meal that’s as visually appealing as it is delicious.

Teleflora Sweet Violet Syrup Pancakes

Nothing heralds the arrival of spring quite like the delicate flavor of violets, and our Teleflora Sweet Violet Syrup Pancakes are a sublime way to celebrate the season. These pancakes, infused with the floral essence of violet syrup, offer a unique twist on a breakfast classic, promising a meal that’s as visually stunning as it is delicious.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before using)
• 2 tbsp granulated sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk (or substitute with milk mixed with 1 tbsp lemon juice)
• 1 large egg (room temperature for better incorporation)
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1/4 cup Teleflora Sweet Violet Syrup (plus extra for serving)
• 1 tsp vanilla extract (pure extract for best flavor)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, beat the buttermilk, egg, melted butter, violet syrup, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
7. Serve immediately, drizzled with additional Teleflora Sweet Violet Syrup and garnished with edible violets for an extra touch of elegance.

Perfectly fluffy with a subtle floral sweetness, these pancakes are a delightful departure from the ordinary. The violet syrup not only adds a beautiful hue but also a fragrant aroma that elevates the entire dining experience. For a truly indulgent breakfast, pair them with a dollop of whipped cream and a sprinkle of violet sugar.

Teleflora Hearty Sage and Sausage Stuffing

Yearning for a dish that combines the warmth of home cooking with the sophistication of a gourmet meal? Our Teleflora Hearty Sage and Sausage Stuffing is a harmonious blend of savory sausage, aromatic sage, and crusty bread, baked to golden perfection.

Ingredients

• 1 lb Italian sausage, casings removed (mild or hot, depending on preference)
• 4 cups day-old bread, cubed (a mix of white and whole wheat adds depth)
• 1/2 cup unsalted butter (for richness, or substitute with olive oil for a lighter version)
• 1 large onion, finely diced (about 1 cup)
• 2 celery stalks, finely diced (for crunch and freshness)
• 2 tbsp fresh sage, chopped (or 1 tbsp dried sage, but fresh is preferred)
• 2 cups chicken stock (low sodium recommended to control saltiness)
• 1 large egg, beaten (acts as a binder)
• 1/2 tsp black pepper, freshly ground (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large skillet over medium heat, cook the sausage, breaking it into small pieces with a spoon, until no longer pink, about 5-7 minutes. Transfer to a bowl, leaving the drippings in the skillet.
3. Add the butter to the skillet with the sausage drippings. Once melted, sauté the onion and celery until soft and translucent, about 5 minutes. Stir in the sage and cook for another minute until fragrant.
4. In a large mixing bowl, combine the cooked sausage, sautéed vegetables, bread cubes, chicken stock, beaten egg, and black pepper. Mix gently until all ingredients are evenly moistened.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
6. Let the stuffing rest for 5 minutes before serving. This allows the flavors to meld and makes it easier to slice.

Delightfully textured with a crispy top and moist interior, this stuffing is a standout side that pairs beautifully with roasted meats or can be enjoyed on its own. For a festive twist, serve it in individual ramekins garnished with fresh sage leaves.

Teleflora Refreshing Lemon Balm Iced Tea

Sun-kissed afternoons call for a beverage that’s as refreshing as it is elegant, and our Teleflora Refreshing Lemon Balm Iced Tea answers that call with grace. This delicately floral and citrusy infusion is the perfect way to cool down, offering a sophisticated twist on traditional iced tea that’s sure to impress.

Ingredients

• 4 cups water (filtered for the best taste)
• 1/2 cup fresh lemon balm leaves (packed, or adjust for more intense flavor)
• 1/4 cup honey (or agave syrup for a vegan option)
• 1 lemon, thinly sliced (for garnish and extra zest)
• Ice cubes (as needed, for serving)

Instructions

1. In a medium saucepan, bring 4 cups of filtered water to a rolling boil over high heat.
2. Remove the saucepan from heat and add 1/2 cup packed fresh lemon balm leaves, stirring gently to submerge them in the water.
3. Cover the saucepan and let the mixture steep for 15 minutes to infuse the water with the lemon balm’s floral notes.
4. After steeping, strain the tea into a pitcher, pressing lightly on the leaves to extract all the flavor before discarding them.
5. While the tea is still warm, stir in 1/4 cup honey until fully dissolved, adjusting the sweetness to your preference.
6. Refrigerate the tea for at least 2 hours, or until thoroughly chilled.
7. Serve the iced tea over ice cubes, garnished with thin slices of lemon for a visually appealing and flavorful touch.

Herbal and honeyed with a bright citrus finish, this iced tea is a symphony of summer flavors. For an extra special presentation, serve in tall glasses with a sprig of fresh lemon balm or edible flowers floating atop.

Teleflora Decadent Hibiscus Chocolate Truffles

Whisking together the exotic allure of hibiscus with the rich depth of chocolate, these truffles are a symphony of flavors that dance on the palate. Perfect for those who appreciate the finer things in life, this recipe promises a luxurious treat that’s as beautiful as it is delicious.

Ingredients

• 1 cup heavy cream (for a richer texture, use double cream)
• 12 oz dark chocolate, finely chopped (70% cocoa for optimal balance)
• 2 tbsp dried hibiscus flowers, finely ground (ensure they’re food-grade)
• 1/2 cup cocoa powder (for dusting, use Dutch-processed for a smoother finish)
• 1 tbsp unsalted butter (room temperature for easier mixing)
• 1 tsp vanilla extract (pure extract for the best flavor)

Instructions

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 3-4 minutes. Do not let it boil.
2. Remove the saucepan from heat and immediately add the finely chopped dark chocolate. Let it sit for 2 minutes to soften, then stir until smooth and fully melted.
3. Whisk in the ground hibiscus flowers, unsalted butter, and vanilla extract until the mixture is homogenous and glossy.
4. Pour the mixture into a shallow dish and refrigerate for at least 2 hours, or until firm enough to scoop.
5. Using a melon baller or a small spoon, scoop out portions of the chilled mixture and roll them into 1-inch balls between your palms. Work quickly to prevent melting.
6. Roll each truffle in cocoa powder until fully coated, then place them on a parchment-lined tray. Refrigerate for another 30 minutes to set.

Creating a velvety texture that melts in the mouth, these truffles boast a bold chocolate flavor with a tart hibiscus twist. Serve them at your next dinner party as a sophisticated finale, or package them in elegant boxes for a heartfelt homemade gift.

Conclusion

Lovingly curated, these 18 Teleflora recipes offer a bouquet of flavors to brighten any meal. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next culinary adventure. We’d love to hear which dishes became your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love by pinning it on Pinterest. Happy cooking!

Bella Bacinos