I believe this recipe is from Tyler Florence.
My friend Sara made these this summer and they were quite possibly the most amazing things I’ve ever tasted. I think all the fresh, high quality ingredients took them to the next level. The squash blossoms were directly from her garden. Gourmet to the max! Wowzers.
- 7 oz good quality crumbly ricotta
- 1/4 of a nutmeg, finely grated, or a pinch ground nutmeg
- small handful freshly grated parmesan cheese
- zest of 1 lemon
- small bunch of fresh mint, finely chopped
- 1-2 fresh red chilies, halved, deseeded, and very finely chopped (Sara used about a tsp red pepper flakes… maybe use less since red pepper flakes vary in heat)
- 1 3/4 c. self-rising flour (or rice flour + baking powder, maybe a little xanthum gum?)
- 1 1/2 c. decent white wine or sparkling water
- 8 zucchini flowers w/ zucchini still attached
- vegetable oil for frying
Put ricotta mixture in sandwich bag. Snip off the edge and pipe into blossoms.
Heat oil to 350 degrees in a saucepan. Put a piece of potato in it and wait til it turns golden and sizzles.
Pour sparkling water into flour and salt for foamy batter. dip blossoms in that, then fry.
After draining, squeeze a little fresh lemon on top and serve immediately.
(inspired by Libby)
- chicken (thighs, breasts, whatever)
- Greek (plain) yogurt 1 1/2 c.
- lemon juice 1/4 c.
- olive oil 1/4 c.
- parmesan cheese 1/2 c.
- fresh herbs (basil, thyme, oregano)
- salt & pepper
Combine all the ingredients in a ziplock bag and let marinate for an hour or overnight. Spread contents of bag evenly onto a baking sheet and bake until chicken is almost cooked. Finish under broiler. Garnish with fresh herbs and scallions.
Wow, it’s been awhile! I have a lot of recipes to catch up on. I’ve invented several, including a super yummy cranberry coconut crumble. I also ate fried squash blossoms, and they were incredible!!
Right now I’m just going to post an ingredient list for Sunflower Stirfry I came up with. It was autumny and cozy and hearty, and the sunflower accents gave it a buttery, nutty flavor.
- Cooked wild rice blend
- 1 peeled and cubed parsnip
- half an onion, diced
- couple cloves garlic
- toasted pine nuts or sunflower seeds
- half a lemon w/ zest
- sunflower shoots
Ideas to play around with:
#1 blueberries, green grapes, klamath lake algae
#2 almond milk, dates, raw caocao butter (I’ve made this–it tastes like candy)
#3 beets, strawberries, rhubarb, maybe a carrot, maybe orange, maybe cranberries
#4 coconut water, mango, spinach, kale, banana (delicious, and very green)
#5 ginger, pear, nutmeg, vanilla, coconut water
#6 blueberries, banana, coconut water
#7 pineapple, banana, coconut milk, coconut meat, coconut oil
None of these have photos, but they are recipes I’m working on perfecting.
#1 Copycat Whole Foods Green Smoothie -blend spinach, kale, coconut water, mango chunks, and banana
#2 Apple Pie Smoothie -blend almond milk, one green apple, quick oats, cinnamon, ginger, nutmeg, and a little honey
#3 Southwestern Quinoa Salad -Quinoa with black beans, corn, diced scallions, diced bell peppers, olive slices, a tiny bit of fresh cilantro. Dressing: grapeseed oil (about 4 tbsp), lime juice (two juicy limes), salt, pepper, onion powder (1 tbsp), garlic powder (1/4 tsp), cumin (1/4 tsp), oregano, paprika (1/4 tsp)
#4 Cassandra Hunt’s Goat Cheese Spread -chop up fresh thyme and terragon (smells so luxuriously amazing you feel more awake and alive just cutting it) roll a goat cheese log in the chopped herbs. Super simple, super delicious. And pretty, too.
I’m breaking my own rule by not posting a photo, but I don’t want to write out the recipe by hand only to misplace it. So, I intend to rectify the situation next time I make this and squeeze the photo in here. In the meantime, here’s the recipe.
Note: The milk and cheese can be omitted to produce a dairy-free quiche, which would still be tasty.
Recipe from: me
- 2 medium potatoes, scrubbed and rinsed
- 1 leek, sliced, rinsed, and strained
- 1 tsp. butter
- 1-2 cloves garlic
- 1/4 tsp. terragon
- 1/2 tsp. salt
- freshly ground black pepper
- 1/2 c. parmesan cheese
- 1/2 c. milk
- 6 eggs
Thinly slice the unpeeled potatoes using a mandolin. Lightly salt the potatoes and the leeks and saute briefly in a cast iron skillet in a tsp. of butter. Mince the garlic and stir it in, allowing to cook for an additional minute. The potatoes should be just a tiny bit firm (ere on the side of caution–it’s better to overcook them than undercook them). Remove from heat.
Preheat oven to 425 degrees.
In a medium mixing bowl, add the tarrgon, salt, pepper, and parmesan. Stir briefly. Add the eggs and milk, then lightly beat until the whites and yolks are fully combined. Pour on top of the potatoes and leeks. Bake for 30 minutes or until golden brown.
Recipe from: me
This is one of my all-time favorite recipes. It makes a decadent breakfast or a refreshing afternoon pick-me-up, and it’s easy. It tastes creamy and luxurious and indulgent, and yet… it’s actually healthy for you as well as low-glycemic.
There is one little catch though, and that’s the secret ingredient. I wish I could make you taste it before I unveil this ingredient to avoid bias. See, the first time I made this I was doing it as a favor for my mom, and I was certain it would be absolutely nasty. But I tasted a little bite, and the rest is history.
So what is this mystery ingredient? Avocado. Seriously, just try it.
Ingredients: (all measurements approximate)
- 1 just-ripe avocado, chilled in the refrigerator for several hours (you don’t want it firm, but if you wait until it is too soft the flavor tends to be more potent)
- 1/2 c. coconut milk, chilled (for 100% raw, make your own by blending coconut meat and coconut water in a high-power blender)
- 2 tbsp. cocoa powder
- 1/4 c. coconut sugar (can use agave nectar instead, or xylitol for the yeast cleanse diet)
- 1/2 tsp. vanilla
- fresh berries for garnish
Slice the avocado in half and carefully remove the pit. Scoop out the flesh into a blender. Add a little of the coconut milk– just enough to cover the blade of the blender. Puree the avocado until smooth and creamy with no lumps (this will take longer the less ripe the avocado). Add additional coconut milk as needed to help the blender run smoothly. However, adding too much at once can make it much more difficult for the blender to catch all the lumps in the avocado.
Now, spoon in the cocoa powder and coconut sugar, the vanilla, and the remainder of the coconut milk. (I sometimes add more coconut milk to make the consistency more milkshake-like instead of pudding-like. I recommend doing this the first time if you’re squeamish about the avocado, since the flavor of the coconut helps to conceal the flavor of the avocado.)
Blend until smooth. Taste and adjust cocoa powder and sweetner to desired chocolateyness and sweetness. Spoon into a glass or bowl and chill for 1/2 hour to an hour. (I skip that step, teehee)
I like to garnish mine with fresh berries and mint leaves if I have them. Bon appetite!