SQUASH BLOSSOMS

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I have never eaten squash blossoms before, of course being naive to what I have been missing.  Until now!  So my research brought be to Maxwell Ryan and Sara Kate Gillingham-Ryan's site theKitchn... Here are 5 ways that they suggest eating squash blossoms, with links to gorgeous recipes for each:

Fried: From Mexico to Italy, frying is one of the most popular ways to prepare squash blossoms. Simply batter and fry them or stuff them first. Cheeses (ricotta, fresh mozzarella, goat cheese) and herbs (basil, thyme, parsley) make good fillings. Try adding lemon zest to the cheese or season the crispy fried blossoms with a squeeze of lemon juice and sprinkling of coarse salt. • Recipe inspiration: Fried Squash Blossoms, from The Kitchn

Baked: If deep frying turns you off, or you just want to try something different, you could stuff the blossoms with cheese – savory or sweet – and then bake them in the oven. Steaming is another healthy option. • Recipe inspiration: Katherine Martinelli's Baked Stuffed Squash Blossoms

Pasta: We sometimes gently tear or make a chiffonade of squash blossoms to serve over pasta, risotto, or salad. The blossoms can also be cooked into a pasta sauce. This is one of our favorite recipes. • Recipe inspiration: Pappardelle with Zucchini Blossom Sauce, from Orangette

Quesadilla: Squash blossoms are abundant in Mexico, where they are known as flores de calabaza. There's something very satisfying about the combination of the mildly sweet, squash-y blossoms with creamy cheese. • Recipe inspiration: Squash Blossom Quesadillas, from Homesick Texan

Soup: How about a fresh, summery soup with squash blossoms, zucchini, and corn? • Recipe inspiration: Golden Squash Blossom Crema, from Rick Bayless

Think I might be stuffing mine and baking them this evening...can't wait!