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.


Roast Chicken


I usually keep my roast chicken simple – lots of salt and a little pepper. This one is a little more complex, but not – the result – ultra moist and herby!!

2 cloves garlic, minced
1/4 c herbs de Provence
1/4 c olive oil
1 TBSP salt
1/2 tsp pepper
1 whole chicken

Preheat oven to 475.

Mix all ingredients except chicken in a bowl. Rub all over chicken.

Roast chicken for an hour, turning a couple times to evenly brown. If it browns too fast, reduce heat to 350. Roast for 90 minutes and start checking temp. Remove when it reaches 165. Let rest 10 minutes and carve

Serves 6 – 8.

Salmon on a plank


I love fresh salmon, and we are lucky enough to have a vendor at our farmers market who gets it straight from the source. This recipe would also work in a 400 degree oven for about 20 minutes. Plank cooking on the BBQ gives it a nice smoky flavor.

1 slab of salmon
Canola spray
1/2 tsp fennel pollen
1/2 tsp herbs de provence
Salt and pepper

Soak plank for at least a day in a bucket of water.

Heat grill to medium high with plank on grill.

Pay salmon dry. Spray with canola oil. Spring herbs on top, salt and pepper to taste.

Place salmon on plank and BBQ for about 20 minutes until still a little pink inside.

Serves 2.