I hope you’re all having a great Monday and enjoying your summer! It’s hard to believe that it’s already July.
We’ve been busy around here…keeping up with our garden, chasing Squishy and going for bike rides on the Fox River Trail.
This weekend we had zucchini and summer squash blossoms popping up all over the garden. The female blossoms have a small bulb at their base that a squash with grow from. The male blossoms are often on longer stems and once they close up they’re perfect for stuffing! Pictured below are a couple make blossoms that were growing in a planter on our deck.
We had some family in town so we had a perfect excuse to fire up the grill and try something new. The 8-10 squash blossoms sounded like fun to play with!
Grilled Stuff Squash Blossoms
4 oz ricotta cheese
2 oz grated fresh Parmesan
A pinch of cumin
1 Tbs minced cilantro
About a tsp of minced jalapeño (leave out the seeds if you’re sensitive to spice)
Salt and pepper to taste
Mix above together and place into a zip top baggie, trim one comer and use to pipe into each blossom.
We put them on a hot grill and turned over after 4 minutes. After 8 minutes they had some nice grill marks and were warmed through.