I had a lovely time last Saturday experimenting in the kitchen. I had visited the farmer's market that morning, where I picked up several enticingly fresh items: local goat cheese (YUM!), spinach, beet (which I had never eaten before), zucchini (yellow and green varieties), and...wait for it...squash blossoms! I have been dying to use squash blossoms ever since I first saw them used on the Food Network [which Rob and I are addicted to] and I was finally able to find some! I didn't exactly know what I would do with them, but I could not pass them up.
That afternoon, I decided I had to invite over some friends who would appreciate my finds as much as I did, so two of my favorite ladies --Jessica and Melissa-- came over to cook and eat with me. The spinach, beet, and goat cheese, along with some sliced almonds and mushrooms, were combined into a delicious salad, which I topped with stuffed squash blossoms. The blossom filling contained a bit of the goat cheese, some honey, and some egg white to bind/thin it all. Then, I rolled the blossoms in an egg wash and then in bread crumbs, and I baked them in the oven. They turned out great!
The remainder of the blossoms were used in a squash blossom soup that the lovely Jessica did the work for. It was fantastic! I don't have the time to locate the link to the recipe right now, but I will certainly do that at some point. It was seriously one of my favorite home-made soups that I've ever had.
Looking forward to my next farmer's market adventure! I missed it this past weekend, but I'm hoping to make it there again soon. Happy eating!
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