About a decade ago, not many of us knew about eating the flowers from squash. Now, it’s fairly common to see stuffed and fried squash blossoms on a seasonal menu at many restaurants. Those delicious, nutritious (full of vitamins A & C) blossoms aren’t just for frying, though. Here are five recipes that will let you experiment with squash blossoms without using batter and a deep fryer.
Wild Mushroom and Squash Blossom Soup
– This recipe calls for a trip to the farmers market. Onions, garlic, zucchini, fresh corn, cilantro and peppers join the squash blossoms and mushrooms in this oh-so-seasonal soup. A note about the ingredient list. There’s an odd break. Where it says “½ pound fried chicken,” the next line that reads “mushrooms or other wild mush- rooms, tips of stems removed and rinsed” should be on the same line. It’s actually calling for fried chicken mushrooms
, but you need to read the note at the bottom to make it clear.
Squash Blossom Quesadillas
– This Food Network recipe uses the blossoms as a filling for quesadillas. One commenter said that these are just like the quesadillas her husband ate growing up in Mexico.
Squash Blossom Omelet
– An entire omelet filled with chopped leeks, red pepper and zucchini, and cheese gets rolled inside two open, slightly sautéed squash blossoms.
Squash Blossom Rice
– An easy, healthy side dish for a summer meal. Thinly sliced squash blossoms are added to long-grain rice and then cooked as easily as any other rice dish.
Waldy Malouf’s Baked Squash Blossoms with Ricotta and Honey – A dessert recipe for the blossoms. After being stuffed with a sweet, cheesy filling, the blossoms get rolled in crushed cookies. Not for every night, but it would make a wonderful once-a-summer treat.
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