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One of the happiest memories of this summer (and every summer) has been the sight of bright yellow zucchini and squash blossoms, in the farmer’s markets, in neighbors’ backyard gardens, and on the menus of local eateries.

Of course, summer’s almost over, and the season is pretty fleeting for zucchini blossoms (I really should have posted about this earlier), but if you’re lucky enough to get hold of a few, you should definitely seize the opportunity. I especially love the stuffed blossoms that you find at Italian restaurants (or even better, from Italian grandmothers)…the juxtaposition of delicate flower petals and savory filling is just so intriguing.

While zucchini blossoms may seem exotic to some, they’re actually quite easy to prepare at home and are wonderful as an elegant appetizer or perhaps a little something to garnish a pasta dish. Here’s a simple recipe, for savoring that last golden taste of summer.

Stuffed Zucchini Blossoms

Ingredients:

• Zucchini blossoms, pistils/stamens removed

Coating:

• One egg, beaten
• 1/2 cup all purpose flour
• Sea salt and freshly ground pepper to taste

Filling:

• 4 oz goat cheese
• 2 or 3 sun dried tomatoes
• Squeeze of fresh lemon juice

Soak the sun dried tomatoes in a small cup of hot water for 30 minutes. Remove from the water and roughly chop. Place tomatoes and lemon juice a bit at a time in a food processor with the goat cheese, pulsing until well blended and the flavor is satisfactory to you. (A good alternative filling: Start with Guilherme’s easy spinach ricotta pâté as a base, using additional ricotta to thicken mixture as necessary.)

Combine the flour with a few good shakes of salt and pepper and blend well. Pour out some of the flour mixture onto a clean dry plate.

Gently rinse and dry the zucchini blossoms, removing the stamens and pistils carefully (You may find that using tweezers helps, otherwise just be patient). Spread petals slightly and spoon a small amount of filling mixture into each blossom, or squeeze from a plastic bag with a corner snipped off if it is easier for you to fill it that way. Leave enough room at the top of each blossom to twist it closed (See above photo). Once blossoms are filled and sealed, dip each flower into beaten egg and roll gently in the flour mixture until lightly coated (If you find you’ve made too much filling, just save it to toss with pasta or spread on bread or crackers). Add a couple of tablespoons of olive oil to a large pan to heat (medium high). When the oil is hot enough, carefully place blossoms in the oil a few at a time with a slotted spoon, turning until each is golden and just lightly crispy. Drain on paper towels and serve. Enjoy!

I have to admit, it’s been a little too warm to cook these days, and I’ve been trying to avoid using the stove—the tiny kitchen in my apartment just gets too hot sometimes. So I thought it might be time for some MediterrAsian Un-Cooking…who doesn’t like a frozen treat to beat the summer heat?

I’m used to the heat, from past years spent in Taiwan—when I was a child, my dad moved our family from the U.S. to Taipei. While my Taiwanese-born parents were excited to show their homeland to me and my brother, there were definitely times when we were less than thrilled by our new surroundings, the local cuisine, and the tropical heat (Hey, we were kids!). So what’s the universal way to cheer up a kid AND deal with the weather, no matter where you are in the world? Hand them an ice cream!

However, ice cream in Taiwan wasn’t quite the same thing as it was back in the States. Well meaning relatives would kindly offer us foods that they thought would make us feel more “at home,” but while these foods took familar Western forms, such as sandwiches or ice cream, they would often turn out to have distinctly Asian flavors, such as red bean. Of course, now you can find red bean or taro ice cream at any Asian restaurant, but to a transplanted American kid used to a scoop of chocolate chip or Rocky Road, it was a shocker to get a bean popsicle. But kids adjust, and I grew to love red bean desserts. Now, I see them as a taste of nostalgia. 

So when one of my cousins mentioned making delicious homemade red bean popsicles recently, I had to chuckle and I had to get the recipe. My cousin’s family loves them and they are a breeze to make…hope you enjoy them too!

(Note: My cousin’s recipe uses canned sweet red beans, which you can easily find at most Asian markets, but you can really add any ingredient or fruit that you prefer to the mix. I decided to use some fresh mango in some of my popsicles, for a bit of tropical flavor…we used to get wonderful mangoes from the open air markets in Taiwan. Also, the original recipe uses coconut cream rather than coconut milk, but coconut milk may be easier to find and works just as well. Just experiment and have fun!)

Coconut-Longan Popsicles

Recipe from my cousin Leng and her family (Lisa and Ananda)…thanks!

(Makes 8 servings)

Ingredients:

• 1 can longan (dragon eye fruit) or lychee fruit (about 20 oz.)
• 1 can coconut milk (about 14 oz.)
• Sweet adzuki red beans (canned)
• A ripe mango, peeled, pitted and diced

Equipment:

• Blender
• Popsicle molds

Directions:

Drain the liquid from the canned longan. Set aside a few pieces of the longan (4 or 5, depending on fruit size and your best judgment) and combine the rest of the fruit with the coconut milk in a blender. Blend until smooth, or leave some small pieces of fruit for texture. Dice the reserved longan and divide evenly among the popsicle molds. Add a heaping teaspoon of sweet red beans or mango to each mold, then pour the coconut milk-longan mixture over each until filled to the top. Give each popsicle a quick stir to evenly distribute the ingredients. Add additional beans or mango to taste, or to even out the level of liquid in the molds. Freeze until set, and enjoy!

As spring in New England turns into summer, we’ve been going through a bit of a heat wave, and I’ve definitely been on a cold food kick—there is nothing better than a chilled dish waiting for you in the fridge, ready to be enjoyed as soon as you get home from work. When I’ve pondered what foods to prepare for these warm days, my mind has inevitably turned to lighter fare like salads, pasta and cold noodles.

Over the last few weeks, I’ve been excited to see fresh “fiddleheads” (the tightly curled ferns that resemble the scrolled top end of a violin) appearing in the produce bins at my local supermarkets. I’ve come to think of fiddleheads as a quintessential New England ingredient—they are often associated with Maine and Vermont or our Canadian neighbors further north. However, fiddleheads are also a common ingredient in Asian cuisine. For example, they are frequently found in the Korean dish bibimbap.

With their asparagus-like flavor and firm but delicate texture, I decided that fiddleheads would be the perfect seasonal addition to some Asian-inspired soba noodles—the perfect cool dish to complement the warm weather.

(Note: Fiddleheads are in season for just a few precious weeks in the spring, so enjoy them while you can! You can also blanch fiddleheads for a few minutes in boiling water, and store them in your freezer for future use. If you can’t find fiddleheads for this recipe, substitute bite-sized pieces of fresh asparagus.)

Soba Noodles with Fiddleheads, Tofu, and Shiitake Mushrooms

Serves 4-6

Ingredients:

• About 8 oz. soba noodles (basically one package—weight may vary)
• 40 fiddleheads 
• 4-5 large shiitake mushroom caps, sliced
• ½ cup firm tofu, cubed
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Shredded carrot for garnish

Dressing:

Combine the following:

• Juice of one lemon
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon caster sugar

Directions:

Cook soba noodles according to package directions, then rinse in cold water and set aside.

Clean the fiddleheads by rinsing thoroughly in cold water. Repeat several times, rubbing gently to remove the brown leaf like covering from the surface. Trim tough/brown ends if necessary.

Bring a large pot of water to a boil, then add fiddleheads to blanch for 3-5 minutes. Remove fiddleheads from pot and plunge into a bowl of ice water for 1-2 minutes, then drain.

Heat 2 tablespoons olive oil in a large pan. Add minced garlic and sauté for a minute, then add the fiddleheads, sliced mushrooms and tofu, sautéing for another 2-3 minutes (Fiddleheads should be firm but tender). Remove from heat. 

Toss cold soba noodles with the lemon-sesame-soy mixture and gently stir in the fiddleheads, mushrooms and tofu. Garnish with shredded carrot if desired. Serve and enjoy—this dish can be served immediately, but is also great as a cold dish the next day.

I’ve been trying to eat as seasonally as possible, and to always ask my local vendors “What’s good today?” At a recent trip to a favorite local cheese shop, the staff mentioned enthusiastically that it was “a perfect time of year for goat cheese.” So goat cheese has been on my mind, and I’ve been inspired to go along with the season.

One of the nicest ways to enjoy goat cheese is with a good, fresh pear, so I have been eagerly scouting the markets, hoping to find that perfect piece of complementary fruit. However, while it may be a great time of year for goat cheese, it seems the pears aren’t on quite the same schedule. The pears at my neighborhood supermarkets have been a little on the hard side recently—they may look great in the produce display, but are often just a little too firm to eat right away. At least, not without a little help—roasting them in the oven is an easy way to soften them and bring out additional flavor as well.

For a quick one-dish meal at home, I combined some crumbled goat cheese with roasted pears, walnuts (left over from trying Guilherme’s awesome ricotta walnut pasta recipe recently), a couple of handfuls of greens and penne pasta. This is wonderful served warm, or as a cold salad the next day. Enjoy!

Penne with Roasted Pear, Goat Cheese and Walnuts

Serves 4-6

Ingredients:

• 8 oz. pasta, such as penne
• 2 Bosc pears, ripe but firm (firmer varieties of pears work best)
• 1 tablespoon plus 3 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• Juice of half a lemon
• 1/2 cup baby arugula (rocket)
• 1/2 cup baby spinach
• 1/4 cup chopped walnuts
• 1/4 cup crumbled goat cheese
• Pinch of sea salt

Directions:

Preheat oven to 425° F. Slice the pear into thin wedges, leaving the skin on and removing the center core. Toss with one tablespoon of olive oil, coating lightly, then place in baking dish and roast in oven for 10 minutes. Remove from oven, stir again, and return to oven for an additional 5 minutes. Allow to cool, then cut into smaller bite sized pieces.

Mix together the remaining 3 1/2 tablespoons of olive oil with the balsamic vinegar and lemon juice. Cook penne according to package directions. Drain pasta and mix in the olive oil-vinegar-lemon juice mixture, then mix in the chopped pears, arugula and baby spinach. If desired, add a little sea salt to taste. Divide among plates and top with crumbled goat cheese and chopped walnut pieces.

Option: Skip the pasta and just serve with extra greens as a salad.

(Pictured above: Tuna, Asparagus and Parmesan Frittata)

Eggs…they’re not just for breakfast anymore! I’m one of those people who can gladly eat eggs at any meal—one of my favorite no-brainer suppers is an omelet with a quick salad or vegetable dish on the side.

A frittata is like an Italian version of an omelet—however, the ingredients are mixed into the egg, rather than folded into the center as a filling. Traditionally, frittatas are cooked first in a pan on the stovetop, then popped under the broiler for a few minutes to brown. At the end of a long work day though, I like to keep things easy—I just bake my frittata in the oven and cook everything in one simple step.

You can pretty much throw anything into a frittata, and they are a great way to use up leftover vegetables or whatever items you have rattling around your refrigerator or pantry. I like using vegetables, since I always seem to have a few stray ones in the fridge. My boyfriend’s Italian mother often added sausage to hers. Canned tuna, cooked potatoes, shredded prosciutto and leftover pasta are also tasty filling ingredients. Basically, it’s all up to you and your imagination (or the contents of your refrigerator).

Here are a couple of simple frittata ideas to try. Hope you enjoy them!

(Each recipe makes 6-8 servings.)

Tuna, Asparagus and Parmesan Frittata

Ingredients:

• 6 large eggs
• 1 cup milk
• Pinch of sea salt
• 1 small (3 oz) can tuna, flaked and drained (I like a good quality Italian tuna)
• 8 cooked asparagus spears, cut into 1-inch pieces
• 1/4 cup shredded parmesan cheese
• Olive oil for the baking dish

Directions:

Preheat oven to 350°F (177°C). Lightly oil an 8-inch baking dish (round or square, it doesn’t matter) with olive oil. Beat the eggs, milk and salt in a large bowl. Stir in tuna, asparagus pieces, and shredded parmesan. Pour into oiled baking dish and bake for 30-35 minutes or until set. Allow to cool for 5 minutes, then cut into wedges and serve.

Tomato, Basil and Asiago Frittata

Ingredients:

• 6 large eggs
• 1 cup milk
• Pinch of sea salt
• 1 cup fresh tomato, chopped and with seeds removed
• 1/4 cup chopped fresh basil (about 10-12 leaves)
• 1/4 cup shredded asiago cheese
• Olive oil for the baking dish

Directions:

Preheat oven to 350°F (177°C). Lightly oil an 8-inch baking dish with olive oil. Beat the eggs, milk and sea salt in a large bowl, then stir in chopped tomato, chopped basil and shredded asiago. Pour into oiled baking dish and bake for 30-35 minutes or until firm. Allow to cool for 5 minutes, then cut into wedges and serve.

(Note: Frittatas don’t have to be served hot…they are often enjoyed warm or at room temperature, so they are also perfect to take to lunch the next day!)

Well, spring has definitely been coming “in like a lion” this year— there are still a few raw and rainy days ahead as we wait for the nicer weather to arrive. And on days like these, there is nothing better than a bowl of soup.

I especially love a refreshing lime flavored soup to clear the head and warm the body during this transitional period. This tangy, Southeast Asian inspired lime soup makes a great light meal, is quick to prepare, and reminds us of warmer days ahead. Enjoy!

Zesty Lime and Salmon Soup

Serves 4-6

Ingredients:

• 1 tablespoon olive oil
• 6 cups chicken stock
• 12 oz. salmon fillet, skin removed and cut into bite sized pieces
• Juice of 2 limes, plus additional wedges for serving
• 6 cloves garlic, minced
• Handful of sliced cremini or button mushrooms
• 1 small onion, thinly sliced and quartered
• 1/3 cup cilantro, chopped or torn
• 1 jalapeño or Serrano pepper, thinly sliced
• Sea salt

Directions:

In a large stockpot or saucepan, heat the oil and add in the garlic, mushrooms, onion, and pepper. Sauté for about 5 minutes. Add the chicken stock, lime juice, and fish pieces. Bring to a boil, reduce heat and simmer for about 5-7 minutes until fish is cooked through (Skim foam from the surface of the soup as it appears). Stir in the cilantro and season to taste with sea salt. Ladle into bowls and serve with lime wedges on the side.

(Note: You can also substitute chicken or a different fish of your choice, or add a handful of rice noodles to each bowl before serving if you prefer a more filling soup.)