Summer. Summer and Squash Blossoms. They go hand and hand, you can’t look at these bright flowers and not think of warmth and sunshine. I am trying to make the farmers market a Saturday morning ritual…but you have to get there before 10 am or it isn’t worth going (I don’t like having to hurt someone for that last bunch of radishes). With the 4th and traveling I haven’t been since May, crazy, and upon seeing another blogger posting photographs from the union square market I declared my farmers market-free days over. The seasons produce is in full swing. I came home with fresh arugula, basil, sunflower greens, summer onions, blueberries, yellow beets, rattlesnake beans, red currants, carrots, peppers, and on and on and on. AND squash blossoms.
I wanted to keep this simple. I have never cooked with flowers before and first timer ingredients are always a bit scary.
I only purchased 4 large blossoms and had a decent amount of filling leftover. Make a large batch of filling and either make more stuffed blossoms or save it and spread on bread, sandwiches, or top off salads.
Stuffed Squash Blossoms with Summer GreensFor the blossoms: 4-10 squash blossoms 1 large clove of garlic, minced *a few large spoonfuls of soft goat cheese (3-6 tbsp) 6-12 green onions, chopped pinch of chili flakes fresh lemon juice coconut oil, for sautéing *I used goat cheese with pieces of kalamata olives mixed in. I loved the taste and flavor this particular cheese added. If you cannot find olive goat cheese or do not like olives just use plain goat cheese. Your blossoms will still turn out spectacular and tasty. Summer Greens Salad Large handfuls of fresh: spinach arugala sunflower greens and a little basil if you have it. A Light vinaigrette: amount will change depending on how many people you are serving. roasted walnut oil white wine vinegar salt & pepper In a medium sized bowl, mix together goat cheese, green onions and garlic. Season with salt, pepper, a dash of lemon juice, and a pinch of chili flakes. Taste and add more if needed. To prepare the squash blossoms, removed the stem, or baby squash from the end. Carefully remove the stamen or any seeds from the inside of the blossom. Try not to tear the petals though I found it to be inevitable at times. Rinse the blossoms delicatley in cool water and pat dry with a paper towl. with a knife or your fingers, stuff about a tsp of the goat cheese mixture into the bottom of the blossom and twist the top. Once all the blossoms are stuffed heat about 2-tsp to a tbsp of coconut oil in a pan (adjust your oil to the amount of blossoms you are cooking, you just want the bottom of the pan to be evenly coated). When the oil is hot lay the blossoms in the pan and cook for about 1-2 minutes per side. The tips of the blossoms will begin to brown when they are ready to come out. Pat dry with a paper towel if you wish. Wash and toss salad greens in large bowl. Whisk equal parts roasted walnut oil (any light oil or olive oil will also work) and white wine vinegar. Season with salt and pepper to taste. Lightly toss the greens in the vinaigrette and top with cooked squash blossoms.
This made a magnificent summer meal. As lunch or a light dinner.
I paired mine with smoked salmon and despite all of this New York City heat I was fully enjoying the fact that it’s Summer.