Thanks to everyone who’s posted to our Facebook page with great ideas for the Williams-Sonoma blog! We’re listening, so post your suggestions in the comments field at the bottom of the post.
One repeat request was for more interesting ways to use in-season produce, so I’ve selected a few unique preparations of one of my favorite ingredients, squash blossoms. These spring and summer plants are the flowers that grow out of zucchini, so when they’re in bloom, you know more summer squash is on its way. The blossoms have a particularly delicate texture and flavor, so it’s best to buy and use them the same day.
Stuffed with soft ricotta cheese or al dente rice and lightly sautéed, these edible flowers make beautiful appetizers. In fact, one of the best-known dishes associated with squash blossoms is a Mexican one, Cheese-Stuffed Squash Blossoms, which calls for filling them with goat cheese before deep-frying.
Here are a few more ideas for showcasing these seasonal gems:
|Roll them up
Because of their delicate flavor, squash blossoms are typically paired with subtle ingredients that won’t overpower them. That’s why these Chicken and Squash Blossom Rolls caught my eye: eating the blossoms with roasted poblanos brings an extra punch to the table.
|Toss them in pasta
It’s simple but foolproof: pasta lets fresh ingredients shine. Try this quick yet elegant dish — Spaghetti with Zucchini Blossoms and Saffron — to savor the floral taste of the blossoms.
|Eat them on a pizza
One of my all-time favorite recipes is this Squash Blossom and Shaved Asparagus Pizza, which blew my humble expectations out of the water. Create your own spin on the toppings, but I recommend sticking with a pizza bianco (white pizza) so the tomato sauce doesn’t compete with the squash blossoms.