Panko-Crusted Baked Squash Blossoms with Garden Herb Ricotta

food to glow

baked stuffed squash blossomsSquash blossoms are the ultimate in edible flowers. Unlike nasturtiums, borage, violets and other pretty posies consigned largely to salad and ice cube duty, squash blossoms can be stir-fried, frittata-ed, casseroled, gratineed and, most notably, stuffed. If you have loads of blossom knock yourself out with a risotto or casserole, where they will add a pretty and uber-seasonal note to each dish. However, if you have but a few precious farmer’s market blooms, the vote always has to be for stuffed. Plated up in their crunchy panko summer coats these little morsels shine on their own with a chilled glass of white wine,  whispering “it’s summer.”

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