--Not just because I planted too many zucchini plants, per usual, but also because they are so darn cute stuffed, tossed in a salad or adorning a soup. I am not alone in this obsession, recipes abound in print and on the web. Check out the links beneath the photos.
|Squash Blossom Salad|
|Mexican Squash Blossom Soup|
A new favorite is the one below from The New York Times. As the writer, Melissa Clark notes, you don’t have to have a garden to enjoy these colorful and delicious blossoms as they are now available in many stores and farmer’s markets.
Zucchini Blossoms With Burrata and Tapenade
By MELISSA CLARK, New York Times, July 11, 2012
- 1 cup pitted mixed black olives, coarsely chopped
- 3 anchovy fillets, chopped
- 1 large garlic clove, minced
- 1 teaspoon chopped rosemary
- 1 teaspoon finely grated lemon zest
- 3 tablespoons extra-virgin olive oil, more for garnish
- 12 squash blossoms
- 1 piece burrata or buffalo mozzarella
- Coarse sea salt.
- In a food processor, combine olives, anchovy, garlic, rosemary and lemon zest. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding 3 tablespoons olive oil.
- Cut a lengthwise slit in each blossom. Spoon about 1 tablespoon burrata and 1/2 teaspoon tapenade into each blossom (you may not use all of the cheese or tapenade). Pinch closed. Transfer blossoms to a platter. Drizzle generously with oil and sprinkle with salt.
- 6 servings.