Recipe: Crispy Zucchini Blossom Croutons

Happy 4th of July! Today we've got an interesting recipe for you. This is a delicious and unusual way to use the edible blossoms of zucchini and summer squash to make your summer salads even more special! These make an unforgettable addition to a summer dinner party - such as your 4th of July feast.

Crispy Zucchini Blossom Croutons

Ingredients:

Zucchini blossoms(Photo credit: Wikipedia)

10 to 12 small zucchini blossoms
1 cup flour
salt and pepper
2 eggs
1 Tbsp milk
2 cups Panko
salt and pepper

Directions:

• Pick small zucchini blossoms that are growing on a long stem, not at the end of a tiny zucchini. Immediately rinse under water, gently and quickly, then lay out on a towel and pat dry.
• Cut the stem off to within a half inch of blossom. Take a sharp paring knife and trim off the pointy leaves from just above the stem, the ones that surround the blossoms at the bottom. 
• With your sharp knife, make a slice from the bottom of the blossom up through the petals until you can lay the blossom out 'butterfly' style.
• Remove the stamen or pistil and gently wash off any pollen that may still be in the inside of the blossom. Close the blossoms back up and lay them on a clean platter or tray.
• Mix the flour and salt and pepper together in a bowl; then dust over the blossoms, turn them over, and dust the other side.
• In a shallow dish, whisk together the egg and milk.
• In another shallow dish, sprinkle the Panko and season with salt and pepper.
• Now, take each flour dusted blossom and first dip in egg-milk mixture, let excess drain off, then roll in Panko mixture, and set back on tray.
• When all are dipped and ready, prepare a skillet for frying. Add frying oil, such as peanut oil, to about 1/2 to 3/4 inch deep, just high enough so blossoms are covered by half. Turn heat to high and when oil is very hot, take blossoms and start putting them slowly into oil, one at a time, without crowding the pan. Flip blossoms when they are golden brown and continue frying until browned on both sides.
• Remove immediately to a paper towel covered cooling rack.
• Sprinkle blossoms with more salt before they cool.
• Serve these 'croutons' on top of a prepared green salad using a variety of mixed greens.

Let Your Inner Chef Blossom: Creating Gourmet Salads With Edible Flowers

We've probably all seen beautiful wedding cakes with real flowers on top, but did you know that edible flowers can also be used in other dishes?  A simple green salad is instantly turned into a gourmet delight with the addition of just one edible flower.  But, you don't have to be a master chef for this gourmet trick. Just take a look in your own flower garden.

First, a Word of Caution

(Photo credit: Wikipedia)

To begin, let's be clear that one should never pick flowers to eat from alongside a road or other right-of-way. These areas are typically sprayed with poisonous chemicals to slow the growth of weeds. Only eat flowers that have been cultivated in an environmentally clean area or organic garden.

Do the research first to make sure the species you are entertaining eating is, in fact, edible.  Some regions produce both edible and inedible varieties of similar plants.  Your county's extension office may be a good place to start, as well as a local nursery.

Also, if you have allergies, specifically to pollen, be aware that even if you aren't allergic to a particular flower you are about to eat, that flower may be related to a plant you are allergic to. Even though you remove the stamen and pistil, the pollen is part of the flower structure itself, and may cause a negative reaction.

Once you have determined that a flower is safe to eat, and that you not allergic, you are ready to learn how to find, clean, serve, and enjoy these edible flowers.

Pretty Tasty Bouquets

There are many flowers that have wonderful color, flavor, and design that aren't found in exotic locations.  These flowers are often found in country gardens, window boxes, or even hanging baskets. Let's take a look at some of the more familiar flowers that can provide your salads with a gourmet twist:

Bachelor Button, or Cornflowers, are well known for their bright blue color and best described as having a clove-like flavor that is a bit sweet and spicy at the same time. Although they are often used just as a pretty garnish, when cleaned, the little petals can be sprinkled over a bed of mixed greens for a pretty and spicy touch.

Fuchsias are those exotic-looking brightly colored flowers that you'll often find in hanging planters, most likely around Mother's Day. The blossoms are a little on the bitter side, but make a nice addition to a savory salad such as a spinach salad with a tangy dressing. You can also use the blossom to compliment a buttery or sweet lettuce salad, playing the gentle sweetness off the somewhat bitter surprise from the pretty blossom.

Carnations are eaten by separating the sweet petals from the white base, which is very bitter. Scatter the petals on top of a bed of romaine lettuce and add complimentary flavors of both sweet and tangy ingredients and a light dressing. There are a wide range of colors so you can find something for any salad.

Chrysanthemums are big, bold, beautiful flowers that have big, bold, beautiful flavors. In colors ranging from reds and oranges, to creams and yellows, these edible favorites have a somewhat peppery taste. The petals may be lightly blanched in boiling water before adding to your salads. The base of the flower is very bitter, so be sure to use only the petals.

Day lilies. (Photo credit: wallygrom)

Day Lilies are a favorite in many gardens because they are easy to grow and very showy. But, with their sweet flavor, they are now one of the most popular edible flowers.  Again, you want to remove the petals from the bitter base.  The wide variety of this flower can actually provide a wide variety of flavors. The large petals are somewhat chewy and make a real statement on any salad.

English Daisies are so familiar to us that we often walk right by them without noticing.  Pick the petals off (he loves me, he loves me not) and sprinkle on top of an ordinary green salad and you'll have something unexpected.  The flavor is rather mild, so they are used mostly for the pretty gourmet look they give a salad.

Johnny Jump-Ups are another very familiar flower that often goes unnoticed.  Similar in appearance to pansies only very tiny, the blossoms have a slightly minty or wintergreen taste, making them perfect as a garnish for a fresh cucumber salad. Just imagine the pale purple petals sprinkled over the green cucumber slices. Very pretty, and tasty, too!

Pot Marigolds are a common flower with uncommon flavor and color. These flowers were used for many years to add color to soups, and now are often enjoyed sprinkled over salads to add a citrus-like flavor. Use on any salad you would squeeze a lemon or zest an orange over.

Of course, there are more exotic flowers that add unique flavor, color, and overall design impact to a simple salad.  But, these flowers are the ones many of us can grow in our very own gardens.  With just a little imagination, you can plan, plant, and harvest a floral bouquet to turn any salad into a gourmet specialty to rival any professional chef!

Fire Up The Grill For Glamorous Gourmet Fruit Salads

Nothing says summer like a fresh salad, and although we've been talking about grilling a lot lately, you may not think of a salad as a grilled food. But if you're thinking that grilling is all about heavy meals of barbecued meats, you'll be surprised what other foods actually are perfect for the grill!

Setting the Stage for Grilled Fruit Salads

Grilled Shrimp and Fruit Salad (Photo credit: Dalboz17)

If you're mixing your grilled fruit in a green salad, be sure to choose your salad green carefully.  Grilling adds a deeper flavor to fruit, so something hearty like arugula, romaine, watercress, or a mix of colorful greens might be best to form the bed of the salad and to compliment.

A grilled fruit salad also does well with a light vinaigrette dressing, made from basic ingredients like olive oil, salt and pepper, and your choice of vinegar.  However, you might enjoy a creamy salad dressing made with honey and yogurt. Or perhaps a mixture of brown sugar, heavy cream, and red wine vinegar sounds tasty to you. There are plenty of possibilities to compliment your grilled fruit salad.

Choose Fruit that Suits the Grill

Once you've got the stage set, then it's a matter of choosing fruits that grill well. Apricot halves are first up, combined with toasted nuts and thin slices of  bacon, this makes a delightful gourmet twist with any salad green. Try grilling pineapple and mango slices, garnish with fresh mint leaves, and mix with crunchy cold butter lettuce for a surprising salad that will really please your dinner guests or family.

Even fruits like plums, watermelon, peaches, and nectarines are good to grill for salads and it doesn't have to be a large salad of greens, either. For instance, cut watermelon into four inch squares and grill quickly on one side, flip and grill on the other side until you see grill marks form. Then serve on a bed of arugula and top with feta cheese, and drizzle balsamic vinaigrette over. You now have a gourmet salad with just a few ingredients. Grilling the watermelon makes all the difference.

A grilled fruit salad could also be exclusively made with grilled fruit. Try grilling a whole pineapple, cut lengthwise in half, treating the pineapple as the fruit bowl. Top with small pieces of fruit such as red pears, kiwi, bananas, or cactus fruit and set the grill on high, grilling just until the pineapple chars a little. Remove from the grill and serve as is or with a dollop of Greek yogurt. Both halves of the pineapple becomes the salad itself.

Grilled Pineapple (Photo credit: Another Pint Please...)

Mixing up Main Dishes With Grilled Fruit

For a heartier main dish, try putting chunks of fruit on a kabob skewer alternating with firm pieces of fish like halibut, swordfish, or salmon, or shrimp, scallops, or even pieces of chicken. Grill until everything chars a bit, then serve over brown rice. Most people expect kabobs to have vegetables, so the grilled fruit makes a nice surprise. Of course, some vegetables compliment certain fruit, as well. Sweet onion on the kabob adds a nice flavor contrast to pineapple, for instance. Just use your creativity when you put your fruit kabobs together for the grill.

Grilled fruit can also be a garnish for beef, chicken, fish, or even ham. Cut wedges of papaya, mango, pineapple, and maybe a red pepper and sweet onion, and grill until slightly charred. Then cool and cut into small pieces and toss together with a light vinaigrette. This grilled 'fruit salsa' makes a perfect garnish. Make it spicy or savory if you wish by adding hot sauce, a bit of cayenne pepper, or some fresh herbs.

Don't Forget Grilled Fruit Desserts

A variety of fruits can be grilled to produce a tasty topping for ice cream, pound cake, or other treats. Grilled bananas topped with ice cream and caramel sauce is a favorite that comes to mind immediately. You can even put chunks of chocolate on while the bananas grill to create another layer of flavor.

Fruit compote made on the grill is another twist on a favorite. Rather than just boil or bake fruit pieces in a pan with a liquid, put the fruit on the grill on high heat, quickly grilling until you have grill marks and the fruit is softened. Move the fruit onto a piece of heavy duty foil, top with a mixture of brown sugar, butter, and honey. Then seal the foil into pouches and continue cooking on the grill until fruit is very soft. The grilling adds a whole new flavor to your traditional compote.

If you have never considered putting fruit on your grill, this is your chance to experiment. It's surprising how many fruits cook up so well on the open pit. Once you have your fruit grilled, you'll find all sorts of ways to enjoy them. You may become so hooked on grilling fruit that now find it will be hard to make room for the barbecued meat!

Got Zucchini? Try These Gourmet Garden Salad Ideas

From beginner to seasoned, gardeners all have one thing in common – zucchini.  Every gardener knows the pleasure, and the pitfalls, of planting zucchini.  We're talking about the all-time winner in vegetables that run amok. (I literally have almost 10 lbs of zucchini in my fridge right now!)

Image via WikipediaIf you plant even two hills, you will no doubt have more than enough to feed your family zucchini every day of the week and give away bushels to every neighbor within a ten mile radius. You will also get very, very tired of it and end up wasting more than you use.  That is, unless you come up with new ways to serve this abundant vegetable.  That's where learning how to create gourmet salads using zucchini comes in.

Lots of Choices for this Prolific Favorite

The first rule of using zucchini in gourmet salads is to pick them small.  Young zucchini are perfect for fresh green salads.  At this small size, you'll find the entire zucchini is firm and tender, without a seedy or pulpy inside. You don't even have to peel them, just scrub them and cut them up.  You can slice the zucchini into very thin discs, use a peeler and shave them into curls (I make a yummy summery zucchini pasta salad with these!), cut them into thin 'shoestring' style, or dice them if you prefer.  Remember, harvest them when they are tiny and you will have the perfect zucchini for salads.

Now the sky's the limit when it comes to salad fixings.  Use the zucchini as the base and toss with crispy red bell peppers and sweet onions in a vinaigrette dressing.  Let sit for a few minutes so the zucchini absorbs the flavor and you have a gourmet salad that will please any summer salad fanatic. Or toss together a simple salad using equal amounts of sliced zucchini and  tomatoes, with fresh basil chiffonade and a lemon and oil dressing. You can also give it an Asian flavor by adding a sesame dressing with lime juice, ginger and a couple of drops of fish sauce.

Make a tart, tangy, or spicy zucchini salsa or relish to serve on top of hearty greens like baby spinach, arugula, mustard greens, or kale.  Mix tiny diced zucchini with diced cucumbers, chilies, green peppers, scallions, and herbs of your choice, and top with a drizzle of red wine vinegar and olive oil, with a sprinkling of kosher salt.  Let sit for a few minutes so the flavors blend, then serve over a cold bed of greens.  Sprinkle a bit of bleu cheese or feta on top for the full gourmet deal.

In the Beginning, There Were Blossoms

But, before we even get to those young zucchini plants, have you noticed the bright yellow blossoms peeking out from underneath the big leaves?  Those zucchini blossoms are your first opportunity to create a gourmet delight!

Gathering zucchini blossoms isn't tricky, but you don't want to ruin your zucchini crop in the process.  Look for blossoms that are on the end of a thin stem.  These are the 'male' blossoms and  the ones you want to pick. Of course, you can pick a very small zucchini with the blossom still attached and use it like that.  But, if you pick too many of these 'female' blossoms, your zucchini crop will slow down.

Image via WikipediaBecause the zucchini blossoms are so delicate, they don't last long off the stem.  Pick and prepare the blossoms the same day.  Gently wash the blossom and take a sharp paring knife and remove the spiky green parts just above the stem surrounding the blossom on the bottom.  Cut the stem off to about a half inch or so. Then, use your knife to cut the blossom open lengthwise to 'butterfly' it.  You'll see the stamen or pistil; be sure to remove this.  Wash off any pollen or dirt that may have been left inside the blossom.

Now you have a gourmet garden treat that will impress even the greatest salad chef!  Use the blossom as is to garnish your zucchini salad, or batter and fry it for a crispy surprise.  Serve two or three fried blossoms on top of a green salad with zucchini relish for a special luncheon or light dinner.  This is surely look and taste like a gourmet treat.

When you think of zucchini dishes, you most likely think of a skillet filled with zucchini, onion, tomato, and cheese.  Perhaps you think of bread.  But, you don't have to serve the same zucchini dishes if you know how to pick and serve zucchini at their tender best.  Once you get a taste of  tiny, fresh zucchini tossed perfectly in a gourmet salad, you may start plotting to add an extra hill of zucchini plants to your garden next year!