Stuffed Squash Blossoms & Cauliflower Medley​

Squash blossoms make for a beautiful summer delight. You can use your own creativity to roast or bake them into delicious masterpieces.  

Squash Blossoms
6-12 edible squash blossoms
1 c cheese white, cut into match sticks 1/4” wide 1 1/2 long  (you can use feta or Mexican cheese) 
1 tablespoon olive oil

Filling: 1-2 cups 
1/2 lb grass-fed ground beef. (For vegetarian option, use 2 maitake mushrooms minced or just cheese. For just cheese option use 2c)
1 small onion, minced
2 cloves garlic, minced
1 teaspoon cumin
Salt and pepper 

Directions:
1. Pre-heat oven at 375 degrees.
2. Sauté onion and garlic on stovetop.
3. Add beef and cumin, salt and pepper to onions and garlic.
4. Cook 6-8 minutes. Set aside 
5. Prepare flowers on bake sheet and stuff with the filling of sautéed beef, mushrooms or cheese. The size of the flowers vary from small to large. On the larger flowers cut down one side, stuff and roll to seal.
6. After flowers are filled, drizzle with remaining olive oil and place in oven. 
8. Bake 18-22 minutes. Serve immediately. 

Roasted Cauliflower
1 small cauliflower, cut into steaks
2 c baby tomatoes
1 c fresh parmesan

Directions:
1. Pre-heat oven at 375 degrees.
2. Place cauliflower on parchment paper.
3. Add baby tomatoes over the top.
4. Add parmesan cheese.
4. Drizzle olive oil over the top. Salt and pepper to taste.
5. Cook for 22 minutes or until tomatoes have blistered.