In the last few weeks our garden has really taken off. Right now we have zucchini, tomatoes, basil, onions, garlic, carrots, green beans, and of course eggs (thanks to Cheeky and Sally). So I am trying to make meals that revolve around what we already have here are a few I have come up [...]]]>

In the last few weeks our garden has really taken off. Right now we have zucchini, tomatoes, basil, onions, garlic, carrots, green beans, and of course eggs (thanks to Cheeky and Sally). So I am trying to make meals that revolve around what we already have here are a few I have come up with this year and links to a few others. I hope you garden is as blessed as ours!

Fried Stuffed Zucchini Blossoms

Ingredients for stuffing:

• 4 oz. chevre goat cheese
• basil, finely chopped
• zest from 1/2 lemon
• salt to taste

Ingredients for the batter

• 1/2 cup white flour (or other light flour)
• 1/2 tsp baking powder
• 3/4 cup white wine (could probably use milk if wanted)
• salt to taste

Others:

• 4 zucchini blossoms
• oil for frying

*If you are picking your own blossoms, be sure to pick them in the morning when they are open. Wash them gently in water. I them put them in the salad spinner to get off extra water. I store them in the fridge wrapped in a towel in a plastic bag until I use them (within a day or two max). If you treat them like delicate salad greens, you should be OK.

First place all the ingredients for the stuffing in a bowl and mix well. Set aside while you prepare the blossoms.

I like cutting the stamen out from the bottom of the flower first, being careful not to cut too much. Then I cut the flower open from the bottom up in one clean stroke. Lay the flowers open to stuff. Stuff each flower with enough cheese mixture, so that it will still close. I used tooth picks to hold my blossoms together. Then set aside.

After the flowers are stuffed, prepare the batter. Put the flour, salt, and baking powder in a bowl and mix well. Then add 1/2 cup of white wine and mix. Keep adding wine until the batter is like runny pancake batter. It will stick, but not clump.

Heat the oil in a skillet (preferably with a high edge). I like using a small skillet and doing the blossoms one at a time because it uses less oil. You want enough oil to at least go half way up the stuffed blossoms. Heat the oil until fragrant. I usually test it putting a drop of batter into the oil. If it sizzles and cooks immediately, you should be OK. Remember to fish this out before cooking your blossoms. Once the oil is hot enough, place the blossom in the oil, it should only take a minute or two. Turn the blossom over if necessary. Place on a plate with paper towels to absorb excess oil. Serve immediately.

Summer Garden Salad

• Blanched Green Beans
• Blanched (small) carrots, quartered lengthwise
• any kind of onion, chopped and marinating in balsamic vinegar
• fresh basil, chopped
• cherry tomatoes, halved
• juice and zest of one lemon
• 1/2 cup extra virgin olive oil
• salt and pepper to taste

Place all ingredients except olive oil, salt and pepper into a large bowl. Add olive oil slowly to taste while tossing gently. Add salt and pepper to taste.

Other Recipes:

• Fried Zucchini Slices
• Sauteed Zucchini from Heidi Swanson
• Cherry Tomato Couscous from Heidi Swanson
• Lemon Pesto from Sunset Magazine
• Disappearing Zucchini Orzo from Animal, Vegetable, Miracle by Barbara Kingsolver and Family

I wish you all a wonderful and flavorful summer!

Please share some of your favorite summer recipes by leaving a comment. Thanks!