The fish monger at the farmers market had the most beautiful tiny bay shrimp this week – and with all the heat I figured they would be perfect. This is a simple salad served open face on a piece is toasted multigrain bread with a little mashed avocado and fresh tomato – yum!
8 oz bay shrimp, cooked
1 avocado, mashed
2 – 3 TBSP mayo
3 green onions, sliced thin
1/8 tsp old bay seasoning
Dash of smoked paprika
1 TBSP parley, minced
2 slices multigrain bread, toasted
1 tomato, sliced thin
Combine shrimp, mayo, old bay, onion, paprika and parley in a small bowl.
Spread avocado on the toasted bread. Top with shrimp and tomato.
This one was inspired by a recipe I found at Food Blog and The Dog. I served this savory treat on a bed of lettuce dressed with a champagne vinegar and olive oil dressing.
4 oz goat cheese
20 roasted cherry tomatoes
16 squash blossoms
Herbs de Provence
Salt and pepper
2 TBSP ground almonds
4 TBSP Greek yogurt
4 TBSP milk
1 TBSP flour
Preheat oven to 350. Spray 4 ramekins with olive oil. Lay 2 squash blossoms across the bottom of each ramekin, top with tomatoes, cheese and another layer of blossoms.
In a small bowl whisk the remaining ingredients. Pour into ramekins.
Bake for 15 – 20 minutes until golden and set. Run a knife around the edge of each ramekin and tip out onto plates.
I have a squash blossom problem, there I said it. I MUST get to the farmers market early so I can buy at least two bags. These are lightly battered and sautéed in a little oil – amazing!!!
20 squash blossoms, stem and stamen removed
1/2 c milk
1/2 c flour
1 egg, lightly beaten
1/4 c sparkling water
Whisk together milk, flour, egg and sparkling water until smooth.
Heat a large nonstick skillet over high heat. Add enough oil to coat the bottom of the pan.
Dip flowers in batter and cook over high heat until crispy, about 2 minutes. Repeat until done.
Serves 1 – 4. Personally I could eat 40 of these 😉