Thursday, November 29, 2012

Stuffed Squash Blossoms

Cooking with's not really an everyday thing. Usually when you think of flowers and cooking, well, you think of them sprinkled over a wedding cake or an over-priced salad. To me squash blossoms really taste more like an herb, or a type of lettuce and they're just the perfect shape for stuffing. If you haven't tried them, give it a shot. Lots of people fry them, or stuff them with cheese, but here's how I like to cook them:


Before Baking



Thank you, farmer's market! I got a bag of squash flowers this past summer for only a few dollars. These beautiful yellow and orange squash blossom babies are good stuffed with almost any mixture of rice or meat and fresh herbs (think dill or mint), but this time I stuffed 15 squash blossoms with:

3/4 pound good quality grass fed ground beef (or choose the best beef at your store)
1 medium egg
5 dried California plums, diced
2 green onions, diced
Two Tablespoons fresh parsley (I'm weird, I like the curly stuff)
2 tablespoons pine nuts (other nuts or seeds are good too, that's just what I have today)
1 teaspoon salt
1/2 teaspoon pepper (estimate)
1/4 teaspoon allspice (if you've had your allspice for ages, use double)
1 lemon wedge to squeeze on after
a little olive oil

Clean blossoms if they need it and get rid of the stems. Rub baking dish with good olive oil. Mix ingredients and stuff into squash blossoms. Arrange them on the baking dish and spray or lightly drizzle with more olive oil. Bake at 375 degrees for about 20 minutes (could be longer depending on your oven) basically cook them until your meat is cooked through. Serve warm or room temp. with olives, cheese, and/or fresh bread.