I love summertime because I can get all kinds of wonderful goodies that are normally hard to find and/or very expensive. If you read my blog regularly, you know that I am not a huge fan of cooking and anything I make has to be simple (not a lot of ingredients and easy to cook), fast and delicious but also HEALTHY!
Perhaps my favorite summertime treat aside from all the wonderful fruits (cherries, peaches, pluots, oh my!) is squash blossoms. Squash blossoms are so easy to prepare. It’s a bit gross but make sure you look inside them for dead bees. They really love squash blossoms! Then you can simply saute them in a pan with oil and some garlic and voila, in just a few minutes you have a delightful, buttery-tasting vegetable side dish.
Today I cooked up some fresh squash blossoms I bought over the weekend at the farmer’s market. I also bought some portabella mushrooms, so I decided to cut off the stems and fill the caps with fresh tomatoes, fresh herbs and vegan mozzarella.
In about 10 minutes I had a very fresh, tasty and healthy lunch!