This recipe idea was born from scanning from several internet sites that came up on my smart phone while I was waiting with Andy at the DMV for our truck title paperwork. Normally when I’m waiting in lines in the every-day-adult-job-kind-of-way, I practice pelvic floor work. After all, no one can tell what you are doing. But since I was with Andy all weekend with no kids, I thought “that” was covered so I started asking my smart phone about squash blossoms. We have a raised vegetable garden in Park City that is growing the most incredible blossoms and I couldn’t remember if they were edible or not.
I found that they are edible! So taking some suggestions from Google and then add the Julie-flavors you will recognize from my twitter feed as my favorite ingredients avocado, honey, sweet vinegar, and seeds, I came up with this:
- Butter lettuce,
- A sliced avocado,
- Squash blossoms
- Sesame seeds
- Dressing: any sweet vinegar, light virgin olive oil, sea salt and orange and lemon zest whisked with a half-teaspoon of brown mustard.
- Stuffing for blossoms: plain goat cheese blended with honey
I tossed the butter lettuce, a sliced avocado, prosciutto, with dressing whisked from a honey vinegar (I found it at a specialty market in Salt Lake City called Caputos.) olive oil, sea salt, a bit of mustard, orange and lemon zest. Then scattered the stuffed squash blossoms and a few sesame seeds for texture – and a bit more protein – over the top. It was a nutty, earthy, savory, sweet, light and healthy cup.