Fried Zucchini Flowers
The first one is one of my all time favorites...fried zucchini flowers. I first had these while I was visiting Florence, Italy and fell in love with them instantly. They came to the table on a piece of brown paper, dusted with coarse sea salt and boy did they taste wonderful! Squash blossoms are a rare find, and are available at local farmer's markets in the summer, or be gathered from your own garden. They are delicious stuffed with ricotta, or mozzerella cheese, or battered and fried just as they are.
I found a bunch of 25 flowers at my local farmers market (the last bunch) and jumped for joy!
Batter recipes can vary, but I like to make a light batter with flour, eggs, water and white wine. The batter should be runny, but thick enough to coat each flower. Once they are battered, I place them in about two inches of olive oil to fry, turning them until golden brown. Once they are finished I sprinkle coarse sea salt on them and eat! They can be saved for a day or two and warmed in the oven until crispy. A must try!
Smoked Salmon and Fresh Dill Panini
This panini is a new lunch favorite. Made with smoked salmon, havarti cheese, fresh dill, cucumber and cherry tomatoes from the garden, on italian bread, drizzled with olive oil and a little coarse salt and pepper, this is a fresh and yummy sandwich! Grill on a grill pan or panini press until just warm, and cheese is melted. Eat!
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Lemon Verbena and Mint Vodka Lemonade
This is a new cocktail that was inspired by the traditional mint mojito. I wanted a drink that would be cold, sweet and refreshing, and would give me the opportunity to use one of my favorite lemony herbs, lemon verbena! I muddle fresh lemon verbena and mint with a little sugar until it forms a paste, mix with vodka and pour over ice. I then add lemon soda. Sometimes for a colorful twist, I will add frozen raspberries or blueberries.
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