Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Ingredients:
12-16 squash blossoms
1 cup ricotta
1 large egg yolk
¾ cup Grana-style cheese, divided
½ cup plus 1 tablespoon all-purpose flour
¾ cup chilled seltzer water or club soda
¼ cup finely-chopped mint
2 tablespoons each finely-chopped parsley and basil
3 cups vegetable oil, for frying
Sea salt and fresh ground pepper
Method:
1. Stir together ricotta, egg yolk, herbs, half of the cheese and a pinch each of salt and pepper in a small bowl.
2. Carefully open each blossom and fill with about 2-3 rounded teaspoons of the ricotta filling, gently twisting the end of the blossom to enclose. Tip: Use a pastry bag for this! (You may have filling left over.)
3. Whisk together flour, remaining cheese, about ¼ teaspoon salt, and seltzer in a small bowl.
4. Heat ½ inch oil to 375° in a 10-inch heavy skillet. Meanwhile, dip blossoms in the flour batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375° between batches.) Season with salt and serve immediately.
Midsummer Splendor Recipes
As summer produce continues to ripen apace in the garden—from fennel and zucchini to crisp lettuces and fragrant fresh herbs—this week’s box puts the seasonal bounty to delicious use in a salad-ready menu starring Lummi Island Keta smoked salmon and our own housemade mustard vinaigrette, plus all the ingredients for a show-stopping appetizer of stuffed and fried squash blossoms. Pain au Levain bread, rich, silky duck eggs and an easy-drinking Italian wine also help to anchor this summery menu.
Here are a few recipe ideas for the week:
Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Smoked Salmon Salad with Shaved Fennel
Tossed with our mustard vinaigrette, this salad beautifully balances tender smoked salmon with shaved fennel.
Roasted Broccoli with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Poached Duck Eggs over Sautéed Beet & Turnip Greens
This elegant presentation is sure to wow any dinner guest.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic.
Herbed Turnip & Beet Chips
Substitute these crispy, herb-coated vegetables for potato chips at your next barbecue!
Tarragon-Lemon Aioli
This bright aioli is fantastic served with grilled vegetables!
Summer Favorites Recipes
Tomatoes! Corn! Peaches! These treasured late-summer favorites have arrived and this week’s box celebrates the trio in all their sun-ripened glory, as well as other new arrivals such as green beans, zucchini and chili peppers, plus yellow Canary melons. Kick off your meal with fried squash blossoms stuffed with our housemade ricotta cheese, then slice up some fresh multigrain bread, uncork a bottle of red wine and get to cookin’ with these summer all-stars.
Here are a few recipe ideas for the week:
Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Fresh Corn Salad
Crisp, crunchy and spicy, this side salad also makes for a wonderful salsa paired with tortilla chips or pita.
Grilled Lemon Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Green Beans & Herbs
These tender-crisp beans are accented with a medley of fresh herbs and butter.
Italian Summer Recipes
The Italian summer calls to mind visions of sparkling wine, homemade pasta and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with a colorful, rustic rigatoni pasta tossed with ripe cherry tomatoes, summer squash and creamy ricotta, plus fresh Pomodoro bread and squash blossoms for frying. Also included for this relaxed, refreshing meal: A classic Italian Moscato and lemon-almond fruit crisp topping for a summery dessert.
Here are a few recipes ideas for the week:
Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Rigatoni with Cherry Tomatoes, Summer Squash & Ricotta
Also tossed with green garlic and fresh herbs, this spectacular summer pasta is light and colorful.
Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with the next two recipes, as well as green or pasta salads.
Cucumber & Tomato Salad with Sweet Onion
This light side salad is excellent served for lunch, or alongside grilled protein with bread.
Fingerling Potato Salad with Radishes & Capers
A light, refreshing take on the American classic, tossed with red radish slices and fresh herbs.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Blueberry Crisp
A quick and easy dessert using plump, juicy blueberries.
