Turkey Calendula Roll-Ups 8 oz. cream cheese softened                                                                                                           2 Tbs. low-fat or fat free mayonnaise 1 Tbs. horseradish  2-3 tsp. lemon juice  2 Tbs. diced sweet pickle relish 1 tart apple, peeled, cored, and finely diced 1 c. calendula petals 4 twelve-inch tortillas 8 oz. wafer thin turkey slices or ham, if desired Lettuce leaves and calendula petals for garnish In a bowl, blend the cream cheese with the mayonnaise, horseradish, lemon juice, and pickle relish. Gently stir in apple and calendula petals. With a spatula spread the mixture evenly over each tortilla. Cover spread with a single layer of turkey or ham slices. Roll up the filled tortilla, jelly-roll style. Cut immediately, or wrap tightly in plastic wrap and chill until serving. To serve, cut to desired thickness, and arrange on a serving platter over a bed of lettuce leaves. Sprinkle with additional calendula petals.

Orange-Calendula Drop Cookies 6-8 fresh calendula blossoms 1/2 c. butter, at room temperature 1/2 c. white sugar grated zest of 2 oranges (orange part of peel) 2 Tbs. orange juice concentrate, at room temperature 1 tsp. vanilla 2 eggs, lightly beaten 2 c. all-purpose flour 2 1/2 tsp. baking powder 1/4 tsp. salt 1 c. almond halves Preheat oven to 350 degrees. Lightly grease 2 cookie sheets.      Rinse calendulas. Pull of petals and set aside. In bowl, cream butter, sugar and orange rind until fluffy. Add orange juice concentrate and vanilla. Mix in eggs, stirring until blended.      Sift together flour, baking powder and salt. Blend calendula petals and dry ingredients into creamed mixture. Drop dough by teaspoonfuls onto cookie sheet. Press an almond half into each cookie. Bake 12 to 15 minutes until golden brown. Recipe from Renee's Garden cook book ( Recipes From A Kitchen Garden ) this book has great recipes in it.