RECIPE: Stuffed Squash Blossoms

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I found these absolutely stunning squash blossoms at the Farmer’s Market this weekend, and have been putting them to good use – but this was by far the best! I will absolutely make this recipe again, it was mouthwatering! It would be great as an hors d’oeuvre for a summer party.

Squash blossoms are the beautiful flowers that grow off of zucchini plants. Over the years I’ve learned that I often waste less & cook more when I keep my kitchen stocked with the basics and then go to the Farmer’s Market with no expectations. I like to buy what looks fresh, ripe, and beautiful – and then get creative in the kitchen with what I buy!

Nutrition: Squash blossoms are so small and delicate that they don’t pack a lot of nutrition, but they’re low calorie – and taste lovely. The rest of the dish is super nutritious, with fresh veggies packing in vitamins and antioxidants. Using the cashew cheese is a good choice to bump up to protein level!


Sweet Potato & Red Pepper Stuffed Squash Blossoms
(serves 2, easy to double/triple!)

Ingredients
6 Squash Blossoms
1/2 Small Yellow Onion
1 Clove of Garlic
1/2 Large Red Bell Pepper
1/2 Medium Sweet Potato
1 Sprig of Fresh Rosemary
Pinch of Salt & Pepper
1/2 Cup Ricotta or Cashew Cheese for Vegan

Steps
1. Dice or chop onion, sweet potato, garlic, and bell pepper
2. Sautée with 1 tbsp of olive oil on Med-High until potatoes are soft and onions are caramelized
3. Remove from heat, and put mixture in small bowl. Mix in ricotta or cashew cheese, minced rosemary, pinch of S&P
4.  Spoon the mixture into squash blossoms
5. Put squash blossoms back in same and pan-fry for about 2 minutes on each side, until slightly browned
6. Serve warm and enjoy!


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