C
chefdiva
Guest
Here's an edible flower recipe from breakfast to dessert. I think you will be excited by this. If you have recipes to share post them too!
3 tablespoons butter, divided
1 pound baby zucchini, halved lengthwise, each half cut lengthwise
into 3 wedges
1 1/2 teaspoons chopped fresh lemon basil or regular basil
Fleur de sel (fine French sea salt)
18 zucchini squash blossoms, (Available at farmers' markets and some
specialty foods stores.)
Melt 1 tablespoon butter in heavy large nonstick skillet over medium
heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir
in basil. Season with fleur de sel. Transfer to plate. Melt remaining
2 tablespoons butter in skillet. Add squash blossoms and cook until
barely wilted and still bright orange, about 2 seconds per side.
Arrange atop zucchini and serve.
Enjoy!
3 tablespoons butter, divided
1 pound baby zucchini, halved lengthwise, each half cut lengthwise
into 3 wedges
1 1/2 teaspoons chopped fresh lemon basil or regular basil
Fleur de sel (fine French sea salt)
18 zucchini squash blossoms, (Available at farmers' markets and some
specialty foods stores.)
Melt 1 tablespoon butter in heavy large nonstick skillet over medium
heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir
in basil. Season with fleur de sel. Transfer to plate. Melt remaining
2 tablespoons butter in skillet. Add squash blossoms and cook until
barely wilted and still bright orange, about 2 seconds per side.
Arrange atop zucchini and serve.
Enjoy!