Recipes

Zucchini Blossoms And Watermelon Radish Salad

Zucchini Blossoms stuffed with Capriole Farm Goats Cheese, Arugula and Watermelon Radish Salad, Oven roasted Cherry Tomatoes with Opal Basil

Ingredients for four people

Oven Roasted Cherry Tomatoes

• Cherry tomatoes, washed, 4oz
• Cherry tomatoes Yellow, washed, 4oz
• Pinch kosher salt
• Freshly ground black pepper to taste
• Extra virgin olive oil, 2 fl oz
• Small bunch opal basil, picked, washed, thinly sliced

Method

• Place all ingredients except basil in a bowl, season and mix through
• Remove ingredients from bowl and place on a non stick tray metal tray and cook for 1 hour at 200 degrees Fahrenheit
• Remove from oven when cooked, allow to cool, mix in opal basil, adjust seasoning to taste
• Reserve


Stuffed Squash Blossoms

• 10 each, Squash blossoms, washed, dried, stems trimmed
• Capriole Farm Goats Cheese, 6oz
• Pine nuts, ½ oz
• Kosher Salt
• Freshly ground black pepper

Method

• Roast pine nuts in oven for four minutes at 350 degrees Fahrenheit
• Remove from oven allow to cool
• Chop Pine nuts slightly
• Place in a bowl, add goats cheese and season with salt and pepper to taste
• Open squash blossom flower and using a teaspoon place inside some of the goats cheese mixture, repeat for remaining blossoms
• Heat up non stick sauté pan, add a little olive oil
• Add squash blossoms, add cook for 30 seconds each side
• Season
• Remove from heat
• Reserve


Salad Dressing

• 1 tablespoon of aged sherry vinegar
• ½ teaspoon of Dijon mustard
• 3 oz extra virgin olive oil
• Juice of ½ lemon
• Pinch sugar
• Pinch kosher salt
• Freshly ground black pepper

Method

• Place Dijon mustard in a bowl
• Add lemon juice and sherry vinegar
• Season with salt, pepper and sugar
• Whisk ingredients together, and then slowly whisk in olive oil
• Adjust seasoning to taste
• Reserve 


Watermelon Radish Salad

• Organic arugula, washed, picked, 5oz
• Watermelon radish, washed, peeled, 4oz
• Pinch kosher salt
• Freshly ground black pepper

Method

• Place salad in a bowl
• Season to taste
• Sliced watermelon radish thinly
• Add to salad
• Dress with Vinaigrette
• Mix through
• Reserve


To Serve

• Place salad and stuffed zucchini blossoms on desired plate
• Spoon over zucchini the oven roasted cherry tomato and basil mixture
• Garnish with a good quality pouring balsamic vinegar around zucchini blossoms
• Enjoy

(© MMVIII, CBS Broadcasting Inc. All Rights Reserved.)

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