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Squash blossoms

Explore 10 recipes, 1 gallery, 2 videos, and more

Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil

Time:30 mins
Ingredients
  • 1 generous handful fresh thyme sprigs (about 3/4 ounces)
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
  • 2 baby zucchini (3 ounces total), thinly shaved on a mandoline
  • 4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
  • 4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
  • 6 zucchini blossoms, halved or quartered if large
  • 1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
  • Pinch of red-pepper flakes
  • 1/4 teaspoon coarse salt
  • Coarsely ground pepper
  • 3 ounces fresh ricotta (1/3 cup)
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Fried Squash Blossoms with Salsa Verde

Other Ideas:
Fry, Appetizers
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Squash Blossoms Garnish with Pinot Noir Sauce

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Risotto with Squash Blossoms

Ingredients
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 tablespoon extra-virgin olive oil, plus 1 cup for frying
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 cup finely chopped onion
  • 2 1/2 teaspoons minced garlic
  • 1 1/4 cups Arborio rice
  • 1/2 cup dry white wine
  • Salt and freshly ground black pepper
  • 14 squash blossoms
  • 1 large egg yolk
  • 1/4 cup cold whole milk
  • 2 tablespoons all-purpose flour
  • Coarsely chopped opal basil, for garnish
  • Freshly grated Parmesan, for garnish
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Fried Squash Blossoms with Salsa Verde

Other Ideas:
Appetizers, Salsas, Side dishes
Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 cup cake flour (not self-rising)
  • 1 tablespoon baking powder
  • Coarse salt
  • 1/2 cup Pellegrino sparkling water
  • 12 squash blossoms
  • 2 to 4 ounces mozzarella di bufala, cut into 12 equal pieces (about 1 1/2-by-1/2-inch each)
  • 6 salted anchovy fillets, such as Ortiz Cantabrian, halved
  • Olive oil, for frying
  • Ryan Hardy's Salsa Verde, for serving
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Batter Fried Stuffed Squash Blossoms

Other Ideas:
Appetizers, Ricotta
Ingredients
  • 1 cup, fresh ricotta cheese
  • 1 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 1 cup plus 2 tablespoons milk
  • 3 ounces mozzarella cheese, room temperature, cut into 1/4-inch cubes (about 1 cup)
  • 1 tablespoon coarsely chopped fresh marjoram
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 16 large squash blossoms
  • 4 cups light olive oil
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Squash-Blossom Frittata

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Pasta with Tomatoes, Squashes, and Blossoms

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Pasta with Summer Squashes, Herbs, and Honey

Ingredients
  • 4 ounces haricots verts and yellow wax beans (or a mix of other fresh beans), trimmed and halved crosswise
  • Coarse salt, preferably sea salt
  • 1 pound short, tubular pasta, such as mezze maniche, rigatoni, or penne
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 cup whole raw almonds
  • 1 pound mixed summer squashes, such as zucchini, cut into 1/2-inch-thick rounds, and patty pan, quartered if large
  • 3 tablespoons honey
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 2 jalapeno chiles, ribs and seeds removed if desired, finely chopped
  • Freshly ground pepper
  • 1/2 cup finely chopped fresh mint
  • 3 tablespoons finely chopped fresh cilantro
  • 2 tablespoons finely chopped fresh thyme
  • 4 squash blossoms, petals only, coarsely chopped (optional)
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