Squash Blossoms
Description
If you walk into someones garden this time of year you are likely to find zucchini in abundance! This is a unique and playful recipe by Lisa Viger for stuffed squash blossoms done in the raw. You can also find these beautiful seasonal flowers all over at most local farmers markets during the height of the summer squash season. They are delicate so pick or purchase right before you intend to make this recipe!
Recipe by
Ingredients
12 - 20 squash blossoms ($2.00)
1/2 cup walnuts ($1.00)
1/2 cup water for blending
1 ripe avocado ($.88)
1 tablespoon lemon juice ($.10)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon tarragon ($.10)
1 small onion, minced ($.05)
Optional "Breaded" Effect Step:
1 tablespoon olive oil ($.10)
ground flax seeds
Methods/steps
1) Gently wash the blossoms and pat dry. Allow to air dry for a half hour or so.
2) In a bullet type blender, puree the walnuts and water until very smooth. Add the avocado, lemon juice, salt, pepper, and tarragon and puree again until very smooth. Add more water if necessary. Once blended, mix in the minced onions and stir to combine.
3) This makes a creamy and cheesy like mix to put inside the blossoms. Gently spoon a tablespoon or so in each blossom.
Optional "Breaded" Effect Step:
Additional Tips
