After buying squash blossoms at the Farmers Market I needed to come up with a way to use them. And quickly! They are quite perishable and best used the same day they’re purchased.
A very common way to cook squash blossoms is to stuff them with cheese, coat them and fry them. But since I’m eating healthier these days I chose to stuff them with some chevre that I mixed with fresh basil, salt & pepper and then bake them.
Much better for you! They were amazing, but I was surprised by how much the flavor of each squash blossom was overpowered by the chevre. I tasted a raw squash blossom and discovered that their flavor is very light, almost nonexistent. I will definitely make these again as a perfectly valid excuse to eat massive amounts of fresh goat cheese.
Hickory Chips Soaking
Unfortunately, I can’t live on stuffed squash blossoms alone (although I could try). Lucky for me we also had the Gulf Shrimp tails that we came across at the market! I followed Mastering the Grill’s recipe for Grilled Garlic Scampi. The tails marinated for about an hour in a mixture of olive oil, white wine, garlic, salt & pepper and were grilled to perfection over charcoal and hickory chips.
I served them with the recommended dipping sauce – parsley, olive oil and copious amounts of garlic. Delectable!
Gorgeous homegrown tomatoes begged from the countertop to be included in the meal. I sliced them into thick slices and ground sea salt and black pepper on top before drizzling them with olive oil. After stacking them onto our plates I topped the tomatoes with basil chiffonade and voila! We had dinner! And not just your regular old run of the mill dinner. This meal was almost 100% local and I believe it tasted better due to all of the love each ingredient received from farm/ocean to table.
This is what eating on a diet should be like!