Tag Archives: food

Ricotta stuffed squash blossoms with capers & sun-dried tomatoes

Source: http://simplymindful.com –  by fran on June 25, 2012

Ricotta stuffed squash blossoms with capers & sun-dried tomatoes
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!


The Goods:

  • 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
 The Magic:

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.

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Chef names 6 ‘Feed Your Dreams’ contest finalists

Source:  www.azcentral.com – by Jennifer McClellan– Jul. 31, 2012 10:21  AM The Republic | azcentral.com

Phoenix chef Justin Beckett has announced the top six finalists of the  inaugural Feed Your Dreams contest.

The chef, owner of Arcadia restaurant Beckett’s Table, partnered with the  Arizona Science Center for the competition, which will award up to $27,000 worth  of cash and prizes to the person or group with the most innovative idea  combining food and science.

“I’ve been given so many blessings and chances from people who have been in  the industry longer than me,” Beckett said. “Without those opportunities,  there’s no possible way I’d be where I am today. If I can be a little bit of  that and make a change in someone’s life, that would be ridiculously cool.”

The contest includes three awards: a grand prize, an innovation award and a  people’s choice.

The public can vote for the people’s choice winner on facebook.com/BeckettsTable.  That winner will get $2,000.

A panel of judges, including the owners of Beckett’s Table and science-center  staff, will choose the grand-prize winner, which will be announced at a  five-course dinner catered by the restaurant at the science center Aug. 20.  Tickets will go on sale Friday, Aug. 3.

The grand prize includes $10,000 cash and a marketing campaign with UP Agency  valued at $10,000.

Those attending the awards ceremony will vote on the winner of the $5,000  Innovation Ovation award.

The six finalists are:

Stone Hoe Gardens:

Bruce Leadbetter entered his idea for a food-growing process. He grows  produce out of nylon socks filled with coco-peat and earthworms at his organic  farm in Phoenix. The worms eat a paste Leadbetter makes by blending food waste  from restaurants, stores and commercial kitchens with water for a nutrient-rich  soil.

“The Miracle Berry Cookbook”:

Charles Lee of Chandler created a cookbook with recipes showcasing the  miracle berry (Synsepalum dulcificum), a fruit that changes sour and bitter  flavors such as lemons and limes to make them taste incredibly sweet.

 V Gen Powerplant:

Christoph Kaiser of Phoenix developed an affordable biodiesel processor and  generator that converts cooking grease to electricity. The generator’s simple  design is tailored for narrow spaces, such as the side of a building.

Sub-irrigated Planter Systems:

Cade Stripplehoff of Phoenix entered his idea for growing food. His  technology allows the planters to refill water as plants consume it, which will  minimize the amount of water wasted. The system will all but do away with the  need to weed gardens.

Self-sustaining Aquaculture:

John Bogart of Phoenix developed a self-sustaining hydroponic tilapia farm  and vegetable garden at his home in Phoenix. The fish live in a recirculating  tank system; their waste is used to fertilize a vegetable garden. The vegetables  provide the filter system and food to support the fish.

Noble Bread:

Jason Raducha of Phoenix wants to build and drive a mobile bread oven – think  food truck meets bakery. His wood-fired oven will be made from 5,000 pounds of  fire brick and refractory cement and mounted to a dual-axle trailer. Using the  heating curve of the burning wood, Raducha will be able to bake several kinds of  bread at a time. Raducha’s goal is to bring his breads  to Valley farmers markets and CSA (Community Supported Agriculture)  projects.

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Sexy Swiss Chard with Golden Raisins and Pumpkin Seeds

Source: www.thedailymeal.com by Candice Kumai, Special Contributor and Adapted from “Pretty Delicious” by Candice Kumai

Credit: Quentin Bacon

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.

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