I’ve realized that I seem to make a lot of dishes with floral notes. I think it is the Lebanese in me since it’s very common in Lebanese cuisine. The trick is to always balance it with something to cut through the floral taste so that the dish doesn’t end up tasting like soap. Citrus is one way to go, like in my lavender lemon curd crepes or lemon lavender shortbread cookies. Spices are the other classic way, like the ginger snap crust in my lavender mascarpone mini cheesecakes or the cardamom in my rose cardamom muffins. Anyway, in spite of the cold snap we’re having here I’m starting to see flowers and signs that spring is here. So I’ve rounded up 8 of my recipes inspired by lovely spring florals. Here they are in no particular order! Enjoy!