While my body’s been back in the US for two weeks now, I think my head was still in Thailand until a couple days ago. A trip to the farmer’s market finally transported me back home. I was so excited about all the produce, I just wanted to go rush home and cook in our California kitchen! No more longing for scooters and noodles. At least, for now.
So, here’s a recipe that, to me, is quintessential California: light, fresh and healthy. Maybe it’s a little heretical to eat squash blossoms raw (the Italians wouldn’t approve), but they’re good, so why not?
Stuffed squash blossoms
Makes 6 servings
- 6 squash blossoms
- 1 c. fava beans, shelled
- 1 t olive oil
- 1 large shallot, thinly sliced
- 1/2 c. cooked quinoa (about 1/4 c. dry)
- 1 oz chevre
- 2 t lemon juice (about 1/2 a small lemon)
- Salt, to taste (about 1/4 t for me)
Boil fava beans in water for 1 min. Drain and run under cold water to cool them down to the point where you can handle them. Next, pierce the skin of each fava bean with a knife (or rip it with your fingers) and slip the inner fava bean out. Coarsely chop the shelled, skinned fava beans.
In a skillet, heat olive oil over medium heat. Add shallot and saute until lightly browned. Add fava beans and quinoa, stir until all ingredients are heated through.
Pull the skillet off the heat. In the same skillet or a separate bowl (whichever is your preference), add goat cheese, lemon juice and salt. Stir until mixed through.
Carefully open up a squash blossom. If you want, snap off the stamen (which some people find bitter). They taste fine to me and I like the way they look, so I keep them. Using a small spoon, fill the flower with your mixture.
I served these cut in half with a bit of greens, but they’d also be nice as a side dish at a barbecue or served family-style, alongside a couple other salads (more summer salad recipes coming soon…). Enjoy!