What a find at the West Newton farmer’s market. I love stuffed squash blossoms, and this recipe is dairy free.
½ cup pine nuts, soaked in hot water at least 2 hours (pressed through garlic press 1 T at a time)
1 ½ t Dijon mustard
3 T water
1 T apple cider vinegar
1 T plus 1 ½ t lemon juice
1 garlic clove, minced
2 T fresh basil
1 T fresh parsley
Leaves from 1 sprig fresh tyme
Combine all ingreadients in a food processor. Taste and add salt and pepper. (Was a little vinegary last time , use less vinegar or lemon juice next time?) Let macerate at least 30 minutes in the fridge.
Rinse blosoms and remove stamens. Make a slit in each flower and fill with about 1T of cheese. Twist flowers closed and brush with olive oil and sprinkle with salt. Bake 425 about 15 minutes.
½ cup pine nuts, soaked in hot water at least 2 hours (pressed through garlic press 1 T at a time)
1 ½ t Dijon mustard
3 T water
1 T apple cider vinegar
1 T plus 1 ½ t lemon juice
1 garlic clove, minced
2 T fresh basil
1 T fresh parsley
Leaves from 1 sprig fresh tyme
Combine all ingreadients in a food processor. Taste and add salt and pepper. (Was a little vinegary last time , use less vinegar or lemon juice next time?) Let macerate at least 30 minutes in the fridge.
Rinse blosoms and remove stamens. Make a slit in each flower and fill with about 1T of cheese. Twist flowers closed and brush with olive oil and sprinkle with salt. Bake 425 about 15 minutes.
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