Ricotta Stuffed Squash Blossoms

(4 servings)

Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

It’s nearing the end of squash blossom season but we were lucky enough to find some in the neighborhood farmer’s market on the Upper West Side. If you are wondering where? Right across Lincoln center on weekends. As soon as I saw them I knew I wanted to add them to the list of recipes for Italian cuisine month. This appetizer is really quick and easy to make and I really don’t have to say much for the flavor of those squash blossoms. You do not want to overpower the taste of the squash blossoms, so keeping it simple is the way to go.

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Fava Bean Hummus Dip

Preparation Time: 8 hours (includes time for soaking the beans overnight)
Cook Time: 10 minutes

When you think of Italian cuisine you think of pasta, pizza and charcuterie. But there are a lot more options that we living in America do not get to see often in Italian restaurants. I found dried fava beans in the Italian shop at Chelsea market and decided to make this variation as a hummus dip! Hope you guys enjoy it.

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Okra & Radish Pickles

(8 Servings)

Preparation time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes

Pickled radish is a great accompaniment to rillettes or pâté, or can be sliced and added to salads. Whereas pickled okra goes best with meat burgers or sandwiches. I didn’t want to do the traditional gherkin or cucumber pickles & in addition I like the crunch & texture provided with these ingredients. I used a mix of pickling ingredients that I felt would complement the okra and radish. You can experiment with a few additional like chili if you like your pickles spicier, or fennel.

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Air Fried Kale Chips

(4 servings)

Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

This super food has been around for a very very long time but has just recently burst on the scene as a trendy, healthy food source. Almost all restaurants now serve some variant of Kale. Quite interesting how food trends go. Chloe just absolutely hates any dish made with curly kale (somebody did not have their veggies growing up 😉 ), but she devoured the chips I made with this Lacinato organic Kale leaves picked up in the neighborhood Sunday farmers market. The texture of these leaves also known as Dinosaur Kale is very different from Curly Kale and I think make better and lighter chips.

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