Market Basket Recipe: Squash Blossoms

When Josh and I went to NYC a couple weeks before Laird was born, we went to Bobby Flay's Mesa Grill and got Squash Blossoms as an appetizer.  We loved them!

I was pretty excited when I got squash blossoms in my Market Basket the other week. Although, these Squash Blossoms were soooo tiny compared to the ones we had at Mesa Grill.

I filled, and sauteed, them....and they were good, they just didn't look quite as grand as Bobby Flay's. 

(But, then again, I am NOT Bobby Flay...)

Sautéed Squash Blossoms with Ricotta and Sungold Tomato Oil 

1 Dozen Squash Blossoms

½ cup Fresh Whole Milk Ricotta

2 T Egg

1 Scallion

Pinch Grated Fresh Nutmeg

      Kosher Salt and Coarse Ground Black Pepper

2 T Olive Oil

½ Cup Sungold Tomato Oil (recipe follows) 

Remove stamen from Squash Blossom by gently opening the blossoms and twisting the stamen until it separates.  Mix Ricotta, beaten egg, thinly sliced scallion, nutmeg and seasoning in bowl.  Using a small spoon or butter knife, stuff each Blossom with 1 ½ t of filling. 

Place stuffed Blossoms in heated pan with olive oil and sauté approximately 2 minutes, turn over with tongs, and 2 minutes on the other side. 

Drain on paper towels slightly and then arrange on a plate, drizzled with Sungold Tomato oil. 

Sungold Tomato Oil 

1 Lb Sungold Cherry Tomatoes

½ cup Olive Oil

8 Fresh Basil Leaves

1 t Kosher Salt 

Place all ingredients in a blender and chop well.  Strain.