Ricotta Filled Squash Blossoms
Serves 3
Ingredients
- 6 squash blossoms
- 3 tbsp ricotta cheese
- 1 tbsp parsley, chopped
- 2 tsp garlic crisped in olive oil
- salt
- pepper
Tempura Batter
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 egg
- 1 cup soda water
- pinch of salt
For Frying
- 1 qt canola oil
- salt
- pepper
Heirloom Tomato Salad
- 3 heirloom tomatoes, diced
- 3-4 cherry heirloom tomatoes, halved
- 2 tbsp chives, chopped
- vinaigrette of choice
- salt
For Roasted Red Pepper Pesto
- 1 red pepper, roasted until charred, peeled & chopped
- 8 large basil leaves
- 1 tbsp extra virgin olive oil
- 2 cloves garlic
- 1 tbsp pine nuts
- 1 tbsp Parmesan cheese
- pinch of salt
Garnish
- croutons
- baby greens
- roasted pepper pesto
How-to
Prepare Ricotta Cheese Filling & Fill Squash Blossoms
- Combine ricotta cheese with parsley and garlic and season with salt and pepper
- Carefully fill blossoms with either a piping bag or a small teaspoon
Prepare Tempura Batter & Fry
- Combine tempura batter ingredients and be careful not to over-mix
- Dip blossoms and fry in 350º canola oil until golden brown, season with salt and pepper
Prepare Heirloom Tomato Salad
- Mix salad ingredients, toss with favorite vinaigrette, and season with salt and pepper
Roasted Red Pepper Pesto
- Add oven-roasted or stove-top charred pepper (peeled & chopped), basil leaves, garlic cloves, pine nuts, Parmesan cheese and salt into a blender
- Drizzle in olive oil and puree until smooth