Sunday, March 20, 2011

Make this Recipe Now!

We got beautiful squash blossoms at the farmer's market in Ojai last weekend. It seems early for squash blossoms, but California is magical that way. We also got amazing walnut oil from an Ojai producer. The resulting dish is in my opinion one of the best we've made, and it's really easy:

Squash Blossoms with Mozzarella and Raisins

  • 12 squash blossoms
  • 1/2 cup fresh mozzarella, diced
  • 2 tablespoons raisins, chopped
  • 2 tablespoons oil-packed sundried tomatoes, chopped
  • 1/2-1 teaspoon cayenne pepper
  • 1 teaspoon olive oil
  • 2 teaspoons walnut oil
  • salt to taste
  1. Mix together the mozzarella, raisins, sundried tomatoes, and cayenne pepper in a bowl. Preheat oven to 350.
  2. Grease a cookie sheet with a thin film of olive oil.
  3. Stuff the squash blossoms with the mozzarella - sundried tomato - raisin mixture, twist the ends and tuck them under, placing them on cookie sheet.
  4. Bake for 350, then drizzle with walnut oil and salt to taste.

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