Ricotta and Spinach Stuffed Squash Blossoms

Flowers are not only for decoration, some are edible! For years, people have been using edible flowers to garnish their dishes. When trying to add flowers to a dish, make sure it is edible, since some flowers can be poisonous. 

Some popular edible flowers are:

• Chrysanthemums: white, yellow, orange, red, pink, and purple flowers with a strong and bitter taste
• Herb Flowers: chives, rosemary, thyme, oregano, marjoram, basil, onion, cilantro, and sage.
• Lavender: purple flowers with a lemon flavor, good for dessert or tea.
• Dandelions: yellow with a bitter flavor. Used in salads, omelets, wine, or steamed.
• Squash Blossoms: orange or yellow with a squash flavor. Great fried, sautéed, stuffed, in eggs, or soups. 

Preparing edible flowers:

• Pick mid-morning (they only last a few days in the fridge).
• Rinse them in a pan of cool water to get rid of insects.
• Pat the flowers dry 
• Use appropriately (for example: some flowers don't have an edible middle or edible steam...research!)

Cooking the edible flowers depends on which flower you use:

• deep fried
• sautéed 
• baked
• salads
• garnish cakes or dishes
• on top of pizza
• egg dishes
• tea 
• desserts

Nutritional Value:

• 1 cup has only 5 calories, 1 g carbs, less than 1 g of protein
• High in calcium, iron, Vitamins C and A
  

Today I made a recipe with squash blossoms from the farm. If you ask your local farmer, most likely they will have some or be able to get them in the field. I have been wanting to make stuffed squash blossoms for 3 years now, I am glad I am finally getting to make them! I was able to make them with produce from our family farm in South Jersey: Squash blossoms, tomatoes, basil, and Jersey spinach. 

Ricotta and Spinach Stuffed Squash Blossoms With Tomato Sauce

Serves: 2

Ingredients:

• 4 squash blossoms
• 1/2 cup fat free ricotta cheese
• 1 tsp parmesan cheese
• 1/2 cup Spinach, chopped
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 tsp Bread crumbs 
• Olive oil
• Salt & Pepper
• 3 Garlic cloves, minced
• 1/4 small onion, chopped
• 4 small tomatoes, diced and unseeded
• 2 tbsp fresh basil

Directions:

1. Get the tomato sauce ingredients ready: chop the tomatoes and remove seeds (to decrease the liquid in the sauce). Dice the onion.
2. In a medium sauce pan, add about 1 to 2 tsp of olive oil, heat on low heat. Add 2 minced garlic cloves and onions for about 2 minutes. Add chopped tomatoes, salt, and pepper. Let it cook on low for about 15 to 20 minutes. 
3. Get the squash blossom ingredients ready: Wash squash blossoms and spinach. Turn oven to 400 degrees F. 
4. Sauté one garlic clove and spinach in 1 tsp olive oil; place to the side to cool. 
5. In a bowl, mix ricotta cheese, parmesan, Italian seasoning, garlic powder, salt, pepper, and sautéed spinach.
   
6. Slit the squash blossoms to the side, clean inside (cut the pistils for a female or the stamens for the male), spoon the cheese mixture into the middle (about 2 tbsp). 
   
   
   
   
7. Spray a baking tray or dish with olive oil, place the stuffed blossoms on it. Brush the top of the squash blossom with olive oil and sprinkle breadcrumbs on top. 
   
   
   
   
8. Bake for about 15 min.
   
9. Plate the tomato sauce, than squash blossom, and lastly top with parmesan cheese.
   
   
   
   
    
10. Serve immediately and enjoy! 

About the edible flowers: Bastin, Sandra (1997). Edible Flowers. USDA: State Extension Food & Nutrition Specialist. University of Kentucky. Retrieved from: http://www2.ca.uky.edu/hes/fcs/factshts/FN-SSB.025.pdf

About squash blossom nutritional value: Organic Authority (2011).Squash Blossoms. Retrieved from: http://www.organicauthority.com/flowers/squash-blossoms.html

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