Bursting with flavor

Photo taken before blossoms were cooked

A friend at work has been sharing squash blossoms with me from her mother and grandmother's gardens. It's a real treat to have an abundance of blossoms to cook with.

This appetizer or side dish needs six ingredients (2-3 servings):

• 12-13 Squash blossoms, washed, remove stems and long center pistols 
• 1 teaspoon fresh ginger, peeled and grated
• 2 teaspoons washed and chopped cilantro (or use Italian flat leaf parsley)
• 1/2 - 2/3 cup crumbled good soft cheese (Humboldt Fog, Cowgirl Creamery Mt. Tam)
• 1 Tablespoon extra virgin olive oil (I use Cecchetti)
• 1 Tablespoon Sweet Cream Butter

Stuff each blossom with 1-2 Tablespoons of cheese, ginger, cilantro mixture until their very plump. Twist petals together. Heat skillet and add butter and olive oil on medium heat. Gently place blossoms in the pan. Cook 5-7 minutes until cheese is melting and blossoms are browning. Do not over cook since they will continue to cook a bit more even after you remove them from the pan.

I served these with two other salads and a blush wine. Bon appetite!