• 6 squash blossoms
• 3 tbsp ricotta cheese
• 1 tbsp parsley, chopped
• 2 tsp garlic crisped in olive oil
• salt
• pepper

Tempura Batter

• 2 cups all-purpose flour
• 1 tbsp cornstarch
• 1 egg
• 1 cup soda water
• pinch of salt

For Frying

• 1 qt canola oil
• salt
• pepper

Heirloom Tomato Salad

• 3 heirloom tomatoes, diced
• 3-4 cherry heirloom tomatoes, halved
• 2 tbsp chives, chopped
• vinaigrette of choice
• salt

For Roasted Red Pepper Pesto

• 1 red pepper, roasted until charred, peeled & chopped
• 8 large basil leaves
• 1 tbsp extra virgin olive oil
• 2 cloves garlic
• 1 tbsp pine nuts
• 1 tbsp Parmesan cheese
• pinch of salt

Garnish

• croutons
• baby greens
• roasted pepper pesto

Prepare Ricotta Cheese Filling & Fill Squash Blossoms

1. Combine ricotta cheese with parsley and garlic and season with salt and pepper
2. Carefully fill blossoms with either a piping bag or a small teaspoon

Prepare Tempura Batter & Fry

1. Combine tempura batter ingredients and be careful not to over-mix
2. Dip blossoms and fry in 350º canola oil until golden brown, season with salt and pepper

Prepare Heirloom Tomato Salad

1. Mix salad ingredients, toss with favorite vinaigrette, and season with salt and pepper

Roasted Red Pepper Pesto

1. Add oven-roasted or stove-top charred pepper (peeled & chopped), basil leaves, garlic cloves, pine nuts, Parmesan cheese and salt into a blender
2. Drizzle in olive oil and puree until smooth