My goal is to try making a "Farmer's Market Dinner" from what's offered at the one in West Seattle on Sundays. So when my friend, Linda, shared an amazing photo of her bounty from her local Farmers Market in Ballard, I was all the more motivated. Something I've never attempted to cook with is squash blossoms…perhaps they look too pretty to eat?
I first met Linda through working together planning RE Barcamps in the Seattle area to help real estate professionals (real estate agents, mortgage, escrow, title, etc.) learn more about social media. I'm glad to count her as a friend and to have had the opportunity to work with her on other real estate related projects. She is an amazing photographer and cook with a quick sense of humor. Her "day job" is that of Training and Development Manager for Coldwell Banker Bain. You can learn more about this lovely lady by reading her bio here (and be sure to check out her photo blog while you're there). By the way, the amazing photos in this post are Linda's.
STUFFED SQUASH BLOSSOMS
- Choose the squash blossoms with the tiny squash attached
- Rinse and gently pat dry
- Use an herbed Chevre to stuff the blossom end
- Place on a baking sheet and drizzle with olive oil
- Sprinkle an herbed sea salt over the squash
- Run under the broiler for a couple of minutes turn and broil the second side