You Will Need: 12 squash blossoms 6 corn tortillas (preferably 6-inch) 1 1/2 cups coarsely shredded pepper Jack cheese 1 tablespoon cilantro leaves, chopped Freshly ground black pepper, to taste Instructions: 1. Carefully look over the squash blossoms and brush off any dirt or small bugs you might find. Carefully remove the stems and stamens.
You Will Need: 1 tablespoon lemon juice 5 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon pepper 1 butter lettuce head, torn into large pieces 2 cups small squash blossoms, stems removed, divided 3 tablespoons roasted, unsalted sunflower seeds 1 avocado, peeled and sliced Instructions: Whisk together lemon juice,
Makes 4 (first course) or 2 (main course) servings You Will Need: For tomato sauce: 1 garlic clove, minced 1/4 teaspoon hot red pepper flakes 2 tablespoons olive oil 1 1/2 pound plum tomatoes, finely chopped 1/2 cup water 1/2 teaspoon sugar For squash blossoms: 1 cup whole-milk ricotta (preferably fresh) 1 large egg yolk
You can add edible organic flowers to your favorite popsicle recipe. Here’s a tip: use flavored bubbly water with a few dashes of sugar. The water dries clear, keeping the frozen flowers on display! Read it in smartschoolhouse.com