Squash Blossom Soup

If you are lucky enough to get your hands on squash blossoms you must make this delicate soup!

1/4 stick butter
1 onion, sliced thin
1 cloves garlic, minced
4 c chicken broth
1/2 lb squash blossoms, removed from stem
1 c half and half
Salt and pepper
Grated anejo cheese
Truffle salt
Espelette pepper

Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer.

Transfer soup to food processor and puree until smooth. Add back to saucepan, pour in the half and half and bring to a boil. Season with salt and pepper and top with grated anejo cheese, a dry, crumbly Mexican cheese somewhat like parmesan, which can be used instead, for a somewhat different taste. Finsish with truffle salt and espelette.

Serves 6 – 8

Squash Blossom FrittTa

The main reason to get to the farmers market early – squash blossoms! This recipe is from Patrica Wells and it is amazing!

1 TBSP olive oil
1 onion, sliced thin
16 – 20 squash blossoms
7 oz goat cheese, crumbled
1/4 c parmigiano, grated
6 eggs, beaten
1/4 c mint, cut into chiffonade

Preheat oven to 425.

In a small skillet heat oil over medium heat, add onions and cook covered until soft and translucent, about 3 minutes.

Arrange blossoms like spokes on a wheel in baking dish. Top with cheeses and onion, pour egg over the top.

Bake 20 minutes until golden.

Serves 4.

Squash Blossom Pancakes

This might be the last squash blossom dish of the summer. These are super easy and come together in minutes. Serves with a little sour cream or melted sriracha butter . I cook these on my pancake griddle so I can knock the all out at once.

24 squash blossom, stem removed (snip at the base and pull)
1/2 c milk
1/2 c flour
1 egg
Salt and pepper

Combine flour, milk and egg; season with slat and pepper and add blossoms, toss to coat.

Heat a griddle or large non stick skillet over medium high heat – spray of olive oil if needed. Scope 1/4 c mixture onto the griddle, flatten and cook about 3 minutes per side.

Makes about 8 – 10 pancakes.

Zuk Blossom Tacos

This recipe is from leitesculinaria.com, I saw it on Facebook and knew I had to make them. I used a few more squash blossoms – the flavor is delicate in these you don’t need any salsa or hot sauce. The best way to remove the stem from the blossom is to snip the flower right at the base and pull the stem out.

30 squash blossom, stem and stamen removed
1/2 c cilantro leaves, minced
Pepper jack cheese, shredded
6 corn tortillas
Canola oil

In a large non-stick pan over medium heat, add the oil and cook till shimmering. Add several tortillas so they don’t overlap. Cook for 30 – 40 seconds, flip over add cheese, some cilantro and 5 blossoms. Cook until cheese melts, repeat.

Makes 6 tacos.

Pasta with Zucchini Blossoms and Basil

I love when I find Zucchini Blossoms at the farmers market.

30 – 40 zucchini blossoms, sliced thin
1/2 c basil leaves, sliced thin
1 TBSP olive oil
25 olives, quartered
4 TBSP capers, drained
1 c parmigiano
1/2 lb of pasta

Cook pasta accord to package.

3 minutes before pasta heat oil in a 12 inch skillet over medium heat. Add remaining ingredients, then stir in pasta to coat.

Serve with a little parmigiano.

Serves 4.

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.

Squash Blossom and Roasted Tomato Clafoutis


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 eggs
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.

Serves 4.