Recipes Ideas for cooking with the freshest ingredients.

Divide Creek Farm Goat Cheese Stuffed Squash Blossoms

6 squash blossoms
1 8oz container Avalanche Cheese Company Truffled Honey & Lemon Chevre spread
1/4 cup all purpose flour
1 Osage Farm Fresh egg
1/4 cup extra virgin olive oil
freshly ground black pepper and salt
*alternately, one could use plain chevre spread or fresh mozzarella, a little pesto and/or prosciutto pieces – use your imagination!

Gently place your finger inside each squash blossom and remove the blossom stamen – this step makes it easier to stuff the blossom with cheese. Take about a teaspoon (or more depending on size of blossom) of cheese and place into blossom cavity.

Break egg into shallow bowl, add a teaspoon of water and lightly beat with fork. Place flour, salt and pepper in a shallow bowl and mix to incorporate.

Heat non-stick sauté pan over medium heat and add ¼ cup olive oil to coat bottom of pan.

Take each cheese stuffed squash blossom and dip in egg mixture to coat evenly. Then roll in flour mixture and place in sauté pan. Cook approximately two minutes per side. Place on layer of paper towel to absorb extra olive oil and lightly salt.