I’ve traveled, I’ve been inspired, my perspective has expanded, I’ve rested, and now it’s time to get back to work. I’m excited to be home for the summer, and back to regular life once again.
My list begins with the usual suspects; bike riding, days at the beach, and Sunday concerts in the park, then it expands into new territory; Free Tuesday Zumba classes, renting boats, and taking Spanish lessons.
I live for summer cooking. Fresh vegetables are my BFF, and I’m currently growing the most expansive garden of my life to date. Fingers crossed my plants actually make it to harvest.
My first treat of the season is always squash blossoms. Even if nothing else in my garden ever fully grows, I can always count on a few tasty squash blossoms to make me feel like an accomplished gardener.
You can stuff a squash blossom with anything+cheese. I usually use goat cheese or homemade ricotta mixed with fresh herbs. Once I did chorizo stuffed squash blossoms, but this time it was just cheese and herbs. Roll the blossoms in a bit of cornmeal and lightly fry in a pan.
A perfect summer treat.
Except on this particular day I was really hungry, so I roasted some shishito peppers to snack on along with my squash blossoms. Simple. Fresh. Delicious. Exactly the way summer food should be. I’m just warming up.
You’d better believe there are more fresh recipes coming to this space soon, as well as some fantastic partnerships I’m excited to debut this month.
- 2 cups shishito peppers
- drizzle of olive oil
- Ricotta and Herb Stuffed Squash Blossoms
- Heat oven to 450 degrees
- Coat the shishito peppers in olive oil. Sprinkle with salt.
- Wrap in foil and roast for 5-7 minutes.
- Open the foil, turn the heat up to broil, and continue roasting for another 2 minutes, or until they begin to blacken and blister.
- Serve immediately with stuffed squash blossoms and your favorite dipping sauces