Squash Blossoms

I live in New England so we got the squash game down on lock. Look at your Thanks(for nothing) giving propaganda flicks. The Nations in the north east were saving pilgrims with a bounty of various squashes (from pumpkin to butternut squash to zucchini).

Now I rolled down to my farmer market here in New Haven City Seed and sought out my darker skinned brothers, the local Mexica farmers. They blessed me with some squash blossom. What? You don't know about them? They usually serve them up stuffed with cheese and deep fried yet I always just enjoy them raw with some salt. And if you want to up the ante I found this ill recipe for raw Squash Blossom Burritos that I'm hitting up this week.

Squash-Blossom Burritos

(click on image to enlarge)

Ever wonder what to do with your beautiful flowering squash blossoms? Stuff them!!! Enjoy some squash blossom burritos!

Ingredients

Preparation

To watch my youtube video on this recipe, go to: http://www.youtube.com/watch?v=EGx8BHgUgyM

Ingredients:

1 blossom per burrito

1/4 cup sprouted lentils (or no-fry beans, search other’s recipes for ideas)

1 tablespoon guacamole, here’s the one I used in it, shown in my Catcus Chips n Dip recipe: http://www.goneraw.com/recipes/5255-Catcus-Chips-n-Dip

dash of chili powder or mexican spices

pink sea salt, fresh ground black pepper

fresh cilantro for stuffing or garnishing

Preparation: Add ingredients into a big flowered blossom (guacamole first, then your beans and cilantro) – top with salt and seasonings, and roll into a burrito! You may want to make a couple of these because they are dainty : ) I pair mine with catcus chips and dip – link shown above. If you want to get fancy with this then you can browse recipes for nut/seed-cheddar cheese and/or sour cream!

Ps. Sorry but I had to use a still from my youtube video because I didn’t take pictures. The burrito is not rolled in the picture for this recipe, it’s still pretty though : )

Other ideas for squash blossoms: Add color to your raw soup, salad or sandwich! Use young blossoms to make pesto tortellinis or mac-cheddar-cheese jalepeno poppers!

I got this recipe over at Gone Raw