Stuffed Squash Blossoms

Recipe contributed by Chef Courtney Candace Queen

Yield 1 dozen

The Filling

1 c Whole Milk Ricotta Cheese

1/2 c Mascarpone Cheese

1/4 c finely grated Parmasen

1 t fresh ground Nutmeg

Salt and Pepper to taste

Mix all ingredients and set aside

The Flowers

Gently remove the stamen in each flower being especially careful not to rip the delicate petals.

The Beer Batter

2 Eggs beaten

1/2 c Flour

Beer to thin

Salt and Pepper

Mix all ingredients and set aside.

Note: You want the batter the consistency of thin pancake batter.

The Pan

Use a deep, wide, heavy bottomed skillet.

Heat 1/4 inch of cooking oil over medium heat.

The Cooking Technique

Gently fill each flower with cheese about 1/2 -3/4 full.

Lightly pinch the petals together at the top.

Dust each flower with dry flour.

Hold the flowers one at a time by the delicate top and dip them stem first into the batter.

Let the excess batter drain off before gently laying them into the oil.

Fry three to six at a time depending on the size of your pan, do not over crowd.

Cook the blossoms for about 30 seconds per side.

Drain on a paper towel.

Serve the blossoms while still warm.

Sicilian Summer Squash Salad with Honey Lemon Dressing

Recipe contributed by

Chef Courtney Candace Queen

For The Salad

1 Large Sicilian White Zucchini (Bianco di Palermo) peeled into ribbons with a standard vegetable peeler

A few sprigs of Spearmint, leaves removed and reserved

A few sprigs of Italian Parsley, leaves removed and reserved

Place the Squash and Herbs into a shallow bowl designed for serving and set aside

For The Dressing

1 Meyer Lemon, Juice and Zest

1 T Local Honey

1 Clove Fresh Garlic, minced

1/3 C Extra Virgin Olive Oil

Salt and Pepper, To Taste

Mix the first 3 ingredients with a fork or small whisk in a bowl or cup that will allow for easy pouring

Slowly drizzle in the oil while continuing to mix

Add salt and pepper to taste

Pour the dressing over the squash and toss lightly. Serve immediately.

Please join me for a new recipe and Chef demonstration each week at the Menlo Park Farmers Market

Cubetti d'Oro

Recipe contributed by Gianni Fattore

Ingrediente Principale
Potimarron Jeune (young chestnut pumpkin)

Ingrediente Minore
Shallots, bunching onions or garlic

Spezie e Aromi
Fresh Tarragon or Dried Pepper Flakes

Cubetti d'Oro (Gold Cubes) is a dish featuring Potimarron Jeune, a young chestnut pumpkin that is used as a summer squash. It may be served as a savory dish, or as a spicy dish, depending on whether or not one chooses to add fresh French tarragon or dried pepper flakes.

Cooking protocol:

1. Cut up a few shallots (or bunching onions or garlic cloves). Place in an iron skillet with olive oil and saute using medium heat. Salt to taste.

2. While the shallots are cooking, cube two or three young Potimarron fruits. Chop up fresh tarragon (or get out dried pepper flakes).

3. When the shallots are cooked to your satisfaction -- add the Potimarron cubes and turn them frequently with a spatula.

4. Saute to desired texture, which may be from crunchy to soft. Crunchy cubes may take less than a minute to cook. Start sampling for texture after the first few turns of the cooking cubes.

5. Once the desired texture is achieved, turn off the heat and stir in chopped tarragon or pepper flakes to taste. A small amount of dried tomatoes in olive oil may also be added to the dish. Thoroughly chop the dried tomatoes and add sparingly so that they do not overwhelm the flavor of the Potimarron.

Wine Pairing: Nobilo Icon Marlborough Pinot Noir -- 2008