Squash Blossom Fritters


Okay, I admit it, I have a squash blossom problem. These little fritters are amazing, instead of frying them oil I cooked them on the griddle, which lead to a lighter version. I served with a little sour cream on the side.

20 squash blossoms, chopped
1 c flour
1 tsp baking powder
1/2 tsp salt
1 TBSP basil, chopped
2 tsp thyme
3 TBSP Parmesan
1 egg
3/4 c milk

Combine all ingredients except blossoms and herbs in a bowl, whisk until well combined. Stir in herbs and squash blossoms.

Heat griddle over medium heat and cook fritters about 3 minutes per side.

Serves 4.

Honey Roasted Figs


Our fig trees have just started their second crop – yeah! Today I decided to keep it simple and roast them with a little honey and pecans for some crunch. Serve topped with a little whipped cream, over vanilla ice cream or just plain.

20 figs
3 – 4 TBSP honey
3 – 4 TBSP pecans, toasted

Preheat oven to 400. Cut figs almost in half and place in a baking dish. Drizzle with honey and top with nuts. Bake for 15 – 20 minutes. Serve.

Serves 2 – 4.