Dishin’ With Denise… Flower Power

There’s nothing like these beautiful summer days and the beautiful colorful blooms that surround us. Last summer I gave you a fried zucchini blossom recipe~ and you hopefully discovered there’s more to a flower than “meets the eye”~ the crunch, the delicate salty flavor, and a truly incredible addictive treat! Zucchini blossoms offer even more flower power as you can try them in a variety of ways. I couldn’t resist buying them and adding them into a frittata~ delicious! This fresh edible zucchini blossom not only adds color to your dish but a powerful dose of vitamins including A,C E, and K with many powerful minerals like magnesium, potassium, and calcium, and lowers blood pressure too~ powerful! Here’s to taking the time to smell the flowers~ and eat them too!   Enjoy!  XO Denise

    Sauté ¼ of a large Vidalia onion chopped until soft and golden with ½ cup extra virgin olive oil
    Add 12 washed and sliced baby portabella mushrooms and sauté until soft.
    12 yellow and orange cherry tomatoes~ diced
    10 roughly chopped washed and dried zucchini  flowers (pistons removed)
    Handful of chopped fresh basil
     1 T Fresh chives
    2 T grated locatelli cheese
    ½ ~ ¾ cup shredded mozzarella 
    Fresh black pepper and sea salt
    12 eggs beaten with 2 T water
    Bake at 350 degree oven in a greased casserole or pie dish