Serves 2 as an entree

Ingredients:

For Squash Blossoms

4 oz herbed goat cheese
½ teaspoon smoked paprika
14 squash blossoms, stamens removed
½ cup bread crumbs
1 teaspoon dried Mexican oregano
Sea salt, to taste
¼ cup ground flax seed
¼ cup water
 

For Fresh Corn Salsa

1 teaspoon whole cumin seeds
1 teaspoon extra virgin olive oil
3 ears of organic sweet corn, kernels removed (about 2 cups)
½ medium red onion, small diced (about ½ cup)
1 small organic red bell pepper, seeded and small diced (about ¾ cup)
1 jalapeno pepper, seeded and small diced
1 tablespoon umeboshi vinegar
1 handful fresh cilantro, chopped, additional to taste
Sea salt

Procedure:

For Squash Blossoms

Preheat the oven to 350 degrees. Line a sheet tray with parchment paper and set aside.

In a small mixing bowl, combine the goat cheese and smoked paprika. Transfer the mixture to a pastry bag and snip the tip of the bag to make a ¼-inch diameter opening. Gently open the petals of the squash blossom and pipe in enough of the goat cheese to fill the bottom bulb of the blossom taking care not to over-fill. Place filled squash blossom onto prepared sheet tray and repeat with remaining blossoms.

Combine the breadcrumbs and Mexican oregano in a bowl with enough sea salt to be pleasant to the taste. Pour mixture onto a plate.

In a shallow bowl, mix together the ground flaxseed and water to create a flax slurry.

Gently dip each blossom into the flax slurry, draining briefly, and then dredge the blossom in the breadcrumb mixture, coating well. Return squash blossom to the prepared sheet tray and repeat with remaining blossoms.

Place stuffed squash blossoms in the oven for 15 minutes, or until golden brown on the outside.

For Fresh Corn Salsa

Heat a medium sauté pan over medium-low heat. When hot, add the cumin seeds and toast until fragrant, about 30 seconds. Add the olive oil and sweet corn kernels with a pinch of sea salt and stir to combine. Cover and cook for 1 additional minute. Remove from heat.

Combine the corn mixture with the red onion and bell pepper in a mixing bowl. Add jalapeno in small amounts until desired heat is reached. Season with umeboshi vinegar and toss with cilantro.

To Serve

Spoon 1 cup of corn salsa into the center of each plate. Arrange the stuffed squash blossoms around the salsa and enjoy.