After the haze of another thanksgiving wore off, we found ourselves at the farmer’s market with little drive to buy anything but green vegetables. Not knowing until later, when drunk on the Internet, that our little score of zucchini blossoms were literally what we were looking for we were psyched to see the vibrant colors of dwindling summer in the chilly air of another almost winter day.
This dish is a super simple way to enjoy the afternoon after the third day of heavy leftovers. Romantificate your post-worktime freedom with this little plate, a friendlier friend, and a high abv beer.
Stuffed and Steamed Squash Blossoms
4 baby zucchini w/ their flowers attached
4 hearts of palm, quartered, sliced thin, minced
2 shallots, minced
4 sprigs of fresh dill, picked and diced
1 Tbs. red wine vinegar
1 Tbs. whole grain mustard
1/2 Tsp. sea salt
1 Tsp ground pepper
1/4 cup viognier, or a non-oaky chardonnay
1. Gently wash the squash blossoms.
2. In a salad bowl combine the mutilated hearts of palm, shallots, dill, vinegar, mustard, salt and pepper.
3. Spoon filling into the bottom center of each blossom and pack to the brim, using the outermost points of each flower petal to seal the deal.
4. Heat a sauté pan on high. Carefully place each stuffed squash into the pan. Count to ten and add the wine. Cover for about one minute.
Two Side Salads
2 packed cups of assorted salad greens
2 Yellow boy tomatoes, sliced thin
The juice on one lemon
4 Tbs. Extra Virgin olive oil
2 pinches of salt
Shisho leaves for garnish
1. Wash your greens.
2. In a salad bowl, whisk the olive oil into the lemon juice. Add the greens and toss.
3. Slice the tomatoes, and place the slices atop your shisho leaves. Finish with salt.
4. Gently place the now steamed squash blossoms on top of small piles of greens. If you have tongs (you should) pinch the blossoms at the base of each stuffed flower, with the zucchini dangling below–this will keep the stuffing in each blossom during the brief trip from pan to plate.
Beverage: Rochefort 10
Soundtrack: Copulatin’ Blues