Stuffed Squash Blossoms


I feel like I’ve won the lottery when I find squash blossoms at the farmers market – one of the many benefits of going early. This week I scored two bags of amazing squash blossoms! So I decided to stuff half of them with a little herbed ricotta – yummy!!

20 squash blossoms
4 oz ricotta cheese
1 TBSP herbs de provence
1 tsp espelette pepper

Preheat oven to 350.

In a small bowl combine ricotta, herbs, pepper and salt.

Remove the stamen from the blossoms and make a small slit up the side. Spoon about 1 tsp in each blossom.

Spray a baking sheet with olive oil, place blossoms on sheet and spray with olive oil.

Bake about 10 minutes until cheese is soft and heated through.

Serves 2 – 4.


Roasted Broccolini


I love the flavor of roasted broccoli, especially the stems. I found some gorgeous Broccolini at the farmers market on Saturday and this is how I decided to pay tribute to it. I kept is simple, chopped, tossed with a little olive oil and sprinkled with espelette pepper and salt.

3 bunches of Broccolini, chopped in 1/4 inch pieces
2 tsp olive oil
Espelette pepper

Preheat oven to 425.

On a large baking sheet toss broccoli with olive oil. Sprinkle salt and Espelette pepper over the top. Roast 40 minutes until parts start to get crispy.

Serves 4.