Ingredients

• 6 squash blossoms
• 3 tbsp ricotta cheese
• 1 tbsp parsley, chopped
• 2 tsp garlic crisped in olive oil
• salt
• pepper

Tempura Batter

• 2 cups all-purpose flour
• 1 tbsp cornstarch
• 1 egg
• 1 cup soda water
• pinch of salt

For Frying

• 1 qt canola oil
• salt
• pepper

Heirloom Tomato Salad

• 3 heirloom tomatoes, diced
• 3-4 cherry heirloom tomatoes, halved
• 2 tbsp chives, chopped
• vinaigrette of choice
• salt

For Roasted Red Pepper Pesto

• 1 red pepper, roasted until charred, peeled & chopped
• 8 large basil leaves
• 1 tbsp extra virgin olive oil
• 2 cloves garlic
• 1 tbsp pine nuts
• 1 tbsp Parmesan cheese
• pinch of salt

Garnish

• croutons
• baby greens
• roasted pepper pesto

How-to