Katy Elliott

A daily design journal about new england life, home decorating resources, and renovating a 257-year-old house in Marblehead, MA.

Recipe: Ricotta Stuffed Zucchini Blossoms

Posted on | July 27, 2010 | 19 Comments

It’s zucchini season in New England. I picked up a bunch of zucchini blossoms from my local farmer’s market over the weekend. I’ve never actually stuffed my own but I have spotted recipes a hundred times in magazines and online. Then, last week I was watching a Gourmet’s Diary of a Foodie where this amazing Italian women was frying up a few—I’ve been dreaming about them ever since.

The process is pretty simple. Cut off the stems from each of the blossoms, make a small slice down the side of the blossom, remove the stamen, and give the flowers a cold water rinse. After reading a few different recipes I came up with my own adaption of the cheese stuffing. Ricotta is usually the base and other cheeses and herbs are added. Stuff each blossom with your cheese mixture, taking care to fold the petal over the hole for a nice seal. Dredge in an egg/flour mixture. Heat skillet with a substantial amount of olive oil for frying—about an inch. Fry three or four blossoms at a time. They are delicate so try not to overcrowd them. Remove from oil and top with fresh grated Parmesan. Enjoy!

Cheese Mixture
1 cup of fresh ricotta (I used Narragansett Creamery’s Renaissance Ricotta, amazing!)
1/2 cup feta
2 handfuls of flat leaf parsley
1 handful of basil
S&P

Marblehead Farmers Market
Marblehead Veterans Middle School
217 Pleasant Street
Saturdays 9-12




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Making Strawberry Jam
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Recipe: Strawberry, Blue Cheese, Walnut, Spinach Salad

Posted on | June 15, 2009 | 3 Comments

Over the weekend I made a few things with the veggies from the Farm Coop box. My favorite was, Strawberry Spinach Salad. Fresh strawberries paired with earthy crunchy spinach. The blue cheese with the candied walnuts took it over the top. So yum!

Ingredients:
1 cup fresh strawberries
1/2 candied walnuts (bake nuts in oven tossed w/butter, maple syrup, s&p)
1/2 blue cheese (I used Great Blue Hill)
Fresh Spinach
Balsamic Vinaigrette

Bake walnuts in a 350 degree oven tossed with sugar/butter mixture for about 15 minutes. Allow to cool.

I always make the salads right on the plates. Separate spinach in equal portions. Slice strawberries and place on spinach. Slice blue cheese and crumble on salad. Coarsely chop cool walnuts and add. Lightly toss the ingredients together. Drizzle with your favorite balsamic vinaigrette. Finish with a little sea salt and fresh pepper. Voila!

Related Posts:
Veggie Box: Week One
Recipe: Edamame Salad
Thai Beef Salad

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    A journal about new england life, decorating inspiration, and raising a baby girl while renovating a 262-year-old house in Marblehead, Massachusetts. Read more...


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