-12 squash blossoms
-6 corn tortillas (preferably 6-inch)
-1 1/2 c. coarsely shredded pepper Jack cheese
-1 T. cilantro leaves, chopped
-Freshly ground black pepper, to taste
Carefully look over the squash blossoms and brush off any dirt or small bugs you might find. Carefully remove the stems and stamens. Take note that the blossoms are quite delicate, so by all means resist the urge to wash them.
Warm a cast-iron skillet or other heavy pan over medium heat. Place a tortilla in the warm pan and heat, turning once, for about 15 seconds on each side to soften.
Sprinkle about 1/4 cup cheese, 1/2 teaspoon cilantro, and some pepper on half the tortilla. Place 2 squash blossoms on top of the cheese, arranging the flower petals at the edge of the tortilla so they peek out slightly. Fold the tortilla in half and press down lightly with a spatula.
Cook for about 1 minute, then flip and cook the other side for 1 minute more, until the tortilla is thoroughly warmed and the cheese has melted.
Transfer the quesadilla to a paper towel-lined plate and repeat to make 5 more squash blossom quesadillas. Serve warm. Enjoy!
Spaghetti Aglio-Olio with Squash Blossoms
-1 & 1/2 lbs. spaghetti
-3/4 c. extra virgin olive oil
-12 cloves garlic, smashed
-1 c. orange & red cherry tomatoes (or slicing tomatoes)
-2 c. squash blossoms, stamens removed, roughly chopped
-1/2–1 t. red-pepper flakes (to taste)
-1/2 c. Parmigiano Reggiano
-5 T. chopped parsley
-Salt & freshly ground black pepper, to taste
Cook the spaghetti in a large pot of boiling, salted water.
Meanwhile, heat oil in a large skillet, add the garlic, and sauté over
medium heat until the garlic is blond and soft. (The darker the garlic,
the more pungent and bitter the flavor will be).
Add the tomatoes and sauté them until they start to burst.
When the spaghetti is al dente, add the squash blossoms to the pot,
and cook for 30 seconds.
Drain, reserving the liquid, and toss the spaghetti and squash
blossoms in the pan with the garlic and tomatoes, adding a little of
the cooking liquid.
Continue cooking until most of the liquid has been absorbed. Add
red pepper flakes to taste, along with the Parmigiano Reggiano,
parsley, salt, and pepper, and toss well for about a minute to allow
the cheese to emulsify and stick to the pasta. Enjoy!
Adapted from Chef Rocco DiSpirito (in The New York Times), 2003 … Read the rest