Market Stuffed Squash Blossoms
The most common preparation for squash blossoms is stuffing them. You can fill them with any flavorful concoction you choose, then simply twist the petals together and pan fry them! I like to dip them first in a thin, tempura-like batter, to keep all the filling from working its way out. This week I also found garlic scapes. They sound (and look) odd, but are actually just the stalks of the garlic bulb. Scapes have a milder garlic flavor and can be chopped up like a scallion. I decided to throw them in the filling, along with local goat cheese, and some of my enormous basil leaves. I served the squash blossoms over a salad of endive-frisee, arugula, and basil leaves, lightly dressed with lemon juice and olive oil. The result was divine! My husband said it might even be his favorite thing to eat--which is saying a lot, because it was a meat-free meal for a mid-western man!