Archive for the 'Squash Blossom' Category

Pasta Primavera

Monday, June 2nd, 2014

Sara Jones, Tucson CSA

2 tablespoons olive oil
2 carrots, shredded or julliened
2 small onion, diced
1 medium or 1/2 large summer squash, diced
2 yellow tomatoes, roughly chopped 2 cloves garlic, minced
Squash blossoms, torn or chopped Freshly chopped herbs
1/2 cup broth or water
1 tablespoon ouzo or pastis, optional
Salt and pepper, to taste

Bring a pot of water to boil for pasta. Meanwhile, sauté carrots and onion in 1 tablespoon olive oil over medium high heat, stirring occasionally, until tender and beginning to caramelize. Add squash and garlic and cook until garlic is fragrant. Add broth and cook until broth is mostly evaporated. Add tomatoes, ouzo, squash blossoms and any herbs you are using. Cook about 2-3 minutes, until tomatoes begin to fall apart. Add drained pasta and additional tablespoon of olive oil. Season to taste with salt and pepper. Sprinkle individual serving with a grated hard cheese, if you like. Serve hot or cold.

Stuffed Squash Blossoms (raw)

Monday, May 13th, 2013

Philippe, Tucson CSA

6-8 squash blossoms
1/4 cup walnuts
1/2 avocado
1/2 tablespoon lemon juice
1/4 cup water
herbs of your choice (cilantro, rosemary, basil, etc.)
Salt and pepper to taste
1 small onion or shallot, finely chopped

In a blender, purée the walnuts, avocado, lemon juice, water, herbs, salt and pepper and purée until smooth. Add more water if necessary: you want the mix to be soft enough to spoon into the blossoms, but it must not be runny.

Place the mix into a bowl and mix in the chopped onions.

Gently stuff each blossom with a tablespoon or so of the mix.

Stuffed Squash Blossoms

Sunday, June 3rd, 2007

Adapted from Cooks.com

Mix equal parts of ricotta and cottage cheese with a clove of fresh garlic (minced). Add fresh herbs such as basil or summer savory or lemon thyme. Chopped bell pepper, black olives and some grated natural cheddar are optional.

Fill blossoms with mixture and pull petals forward to close blossom and twist lightly. Mix a beaten egg with some milk.

Roll blossoms in mixture and then in fine sourdough bread crumbs or corn meal.

Fry breaded blossoms lightly in olive or canola oil. Serve as soon as squash buds are al dente. Serve on a bed of mixed rices.

Squash Blossom Quesadillas

Sunday, June 3rd, 2007

Adapted from cooking-for-compliments.com

2 tablespoon solive oil
1 cup minced red onions
2 green or Anaheim chiles, charred, peeled and seeded
1 clove garlic
6 squash blossoms, cut into strips
salt to taste
½ cup Montery Jack cheese
6 small flour or corn tortillas

Heat the oil in a large skillet over medium heat and sauté the onion until softened. Cut the prepared chiles into strips and cook with the onion for 5 more minutes. Stir in the garlic and the blossoms. Continue to cook for another 5 minutes. Season with the salt and add the cheese. Turn off the heat and stir until the cheese is melted.

Place a spoonful of the filling into each tortilla, and fold the tortillas in half over the filling

Heat a non-stick skillet over medium heat and cook each quesadilla, turning halfway through, until lightly browned on each side.

Serve with sides of avocado or sour cream if desired.

Fried Squash Blossoms

Friday, August 4th, 2006

(Heidi DeCosmo, TCSA)

1 large egg
½ cup ice water
Pinch of sea salt
½ cup all-purpose flour
Vegetable oil for frying
6 squash blossoms
Sea salt, freshly ground black pepper, and fresh lemon juice

In a mixing bowl, lightly beat the egg and pour in the ice water; mix to combine. Add the salt and flour, and continue to mix until the batter is the consistency of heavy cream.
While the batter is resting, carefully clean the fragile blossoms. Remove the yellow stamens as gently as possible so as not to tear the blossoms. Remove any green leaves near the stem, and clip the stem, if necessary. Gently wash the blossoms, shake them, and lay them on a paper towel to dry.

Heat 2 inches of vegetable oil over medium-high heat to 375 degrees. Dip 2 blossoms at a time in the batter and coat them completely, letting the excess drip off. You may want to fry one flower first to test the oil. The blossom should be light-brown when fried and crisp. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown.


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