Source: http://simplymindful.com – by fran on June 25, 2012
Prep Time: 30 Cook Time: 5-8 Difficulty: Easy
Edible flowers bursting with flavor & colors!
Bursting with vibrant colors these beautiful edible flowers have serious culinary powers! Squash blossoms are the sweet and tender flowers of growing summer squash.
These gorgeous blossoms can be stuffed and fried, or added to quesadillas, soups and risottos. Their flavor is delicate with a hint of the zucchini they would have become if left on the vine. You can find them at the farmers’ markets from late spring to early fall. They bring a beautiful orange and yellow burst of color to any dish. Enjoy!
- 1/2 Ib fresh squash blossoms (approx 25-30 flowers)
- 1 container of ricotta cheese (I used RBGH-free ricotta)
- 1/2 sun-dried tomatoes, chopped
- 1/4 cup capers
- extra virgin olive oil
STEP 1: Remove the pistil from all squash blossoms (the inner yellow stem located inside the flower) and the long green stem located at the base of the flower.
STEP 2: Run the blossoms under cold water to remove any dirt or bugs, and set aside on a paper towel.
STEP 3: In a bowl, mix together ricotta cheese, sun-dried tomatoes and capers.
STEP 4: Scoop a spoonful of the cheese mixture into the center of each flower and secure with the flower petals as much as possible.
STEP 5: Transfer prepped blossoms into warm skillet with extra virgin olive oil & lightly cook for a few minutes on each side. Cook until thoroughly heated or until lightly browned.
Source: www.thedailymeal.com by Candice Kumai, Special Contributor and Adapted from “Pretty Delicious” by Candice Kumai
Swiss chard is loaded with vitamin A for bright, gorgeous eyes, vitamin K for strong bones, and antioxidant vitamin C for glowing skin. What’s not to love about this sexy green? If you can’t find pumpkin seeds, try sunflower seeds.
Click the link above for the recipe.
Credit: Viviane Bauquet Farre
The magical attribute of butternut squash is its inherent sweetness. When roasted, butternut squash’s natural sugars caramelize, intensifying its flavor, and turning this humble vegetable into something sublime.
The sage leaves and unpeeled garlic cloves that are roasted along with the squash slices bring additional layers of flavor to this otherwise unfussy dish.
Serve the slices as a side vegetable, or use them in lieu of the fennel-roasted apples in this autumn harvest salad. Either way, butternut squash is one of those vegetables that makes you look forward to winter’s flavors.
- One 2-pound butternut squash, peeled, seeded and cut into ¼-inch-thick by 3-inch-long slices
- 16 large sage leaves
- 8 large cloves garlic, unpeeled
- 1/2 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- 3 tablespoons extra-virgin olive oil, to taste
Preheat the oven to 450 degrees.
Place the butternut squash slices in the center of a large nonstick jelly roll pan. Sprinkle with the sage, garlic, salt, and pepper. Drizzle with the olive oil and toss well. Arrange slices in a single layer, tucking the sage and garlic in between the slices, and bake for 20 minutes.
Remove from the oven and carefully flip each slice so as not to break them. Return to the oven and bake for 8-10 more minutes, until golden-brown at the edges. Remove the garlic cloves and discard. Place the slices on a serving tray. Garnish with the sage leaves and serve immediately.
Total time: 35 minutes
Special Designations: Vegan, Vegetarian, Healthy
Notes and Substitutions:
Note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziploc bags. Bake up to 6 hours ahead and reheat at 450 degrees for 4-5 minutes until hot.
Source: www.thedailymeal.com – Posted by Viviane Bauquet Farre – FoodandStyle.com, Special Contributor
Makes: 6 servings
Prep: 20 mins
Bake: 30 mins 375°F
Cook: 10 mins
- 6 large zucchini (about 3 pounds)
- 1 tablespoon olive oil
- 4 slices bacon (about 1/4 pound), chopped
- 1/2 teaspoon onion salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne
- 1/4 cup packaged unseasoned bread crumbs
- 1 cup shredded Gruyere cheese
1. Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray.
2. Cut 1/8- to 1/4-inch thick lengthwise slice from each zucchini. Chop the slices and reserve.
3. Using a melon baller or small spoon and starting from cut side, scoop out most of flesh from each zucchini, leaving a shell. Chop together the flesh and add the reserved chopped slices. Reserve the zucchini boats.
4. In large nonstick skillet, heat oil over medium-high heat. Add chopped bacon; cook 3 minutes. Stir in chopped zucchini mixture, onion salt, garlic powder, nutmeg and cayenne; cook, stirring occasionally, 7 minutes. Remove from heat. Stir in bread crumbs and 3/4 cup of cheese.
5. Spoon about 1/2 cup filling into each zucchini boat. Place in prepared baking dish. Add 1/4 cup hot water to dish; cover dish with foil.
6. Bake in 375 degree F oven for 25 minutes. Uncover; sprinkle tops of zucchini with remaining cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Makes 6 servings.
- Servings Per Recipe 6
- Fat, total(gm)17
- Saturated fat(gm)7
- Dietary Fiber, total(gm)1
- Percent Daily Values are based on a 2,000 calorie diet