I am sublimating – and using all the great produce – with cooking. On Sunday night I made a version of this dish with the squash blossoms I had gotten at the farm market.
It was pretty and tasty. But I learned a few things – first, I’ll only try this again if ever I acquire some ramekins to do it right. Second, as good as this was, I prefer my zucchini blossoms to be the star. A worthy experiment all the same, especially since I could eat the delicious results.