Squash Blossom Dreams

My camera broke last week. Quinn dropped the camera breaking it’s display screen. Now I have something that is just like a good old 35 MM. Old school, Baby! It has been a long time since I have shot photos without the crutch of seeing my shot exactly how they will be. I have to trust myself and take a boat-load of shots. So far, so good.

The good news about this camera breaking fiasco is that it has given us an excuse to purchase a new one!! I ordered it up, nothing too fancy, (believe me though, I so, so wanted to go there!) Hopefully you will notice the difference with my upcoming shots!

On another note, I was really happy with the way the article about me and my recipe turned out! I was surprised they didn’t publish the recipe, but I guess the article itself was to promote the cookbook the recipe is in.
If you are interested in checking it out, here is the link to the article: http://communitypress.cincinnati.com/apps/pbcs.dll/article?AID=/C2/20090702/NEWS/907020336/

Pickings have been good at the local farmers markets. We returned from our vacation in time to hit one up yesterday. I had to pick up the beautiful squash blossoms one farmer was selling. I have never worked with them, or even tasted them for that matter, but I have heard a lot about them recently. After looking at tons of recipes using them to find out what their complimentary flavors are, I came up with this recipe for a quick and easy appetizer full of summer flavors.

And yes, our trip went well. Quinn was an Angel and as usual my anxiety about the trek was all in vain. Thank God for portable DVD players!!

Squash Blossom Pizza with Lemon Basil Ricotta

serves 4 as an appetizer

2 whole wheat tortillas

1 c ricotta cheese

1 tsp lemon zest

1 Tb lemon juice

1 tsp red pepper flakes

Salt and Pepper

1/2 c shredded mozzarella cheese

16-20 squash blossoms

Heat oven to 425F. In a small bowl, mix ricotta, lemon zest, lemon juice, and red pepper flakes. Season with salt and pepper.

Place tortillas on a cookie sheet side by side and place in the oven. Cook until crisp, about four minutes. Remove from oven and let cool for a couple of minutes. Spread ricotta mixture on tortillas. Sprinkle even amount of mozzarella on each tortilla. Place about 8-10 squash blossoms on each tortilla. Place in the oven and cook until cheese starts to brown, about 10 minutes.

Tell Me What You're Thinking