INDIAN SUMMER HARVEST
Got to see my big sister Heather last week on a quick impromptu trip up North. Not sure what to make for dinner, we headed to her garden to look for some inspiration.
We harvested green tomatoes, squash blossoms, Romano beans, super tender baby Swiss chard, cherry tomatoes, fresh basil and lemon thyme.
Heather wanted me to show her how to make stuffed squash blossoms. Here is how we did it…we rifled through her cheese drawer and found goat cheese and Fontina. We grated the Fontina, combined it with the goat cheese, lemon thyme, and some salt and pepper.
You can use any good melting cheese coupled with any sharper flavored cheese. Some of our favorite combinations are mozzarella and Tallegio or Ricotta and Parmesan. First we carefully removed the stamen and stuffed the goat cheese mixture into the squash flower. We sautéed the flowers in some good extra virgin olive oil.