Summer Herb and Cheese Stuffed Squash Blossoms

Fresh Fried Squash Blossoms with Summer Herbs

Fresh Fried Squash Blossoms with Summer Herbs

This seasonal recipe combines the delicate flavor of squash blossoms with all the delicious organic herbs growing in your garden during the summer months. The spice of the herbs and the heat of the crushed red pepper are balanced by the creamy, rich ricotta cheese while the citrus notes play on your tongue. I highly recommend this recipe for anyone looking for a delicious vegetarian treat that screams “summer is here!”

Summer Herbs and Squash Blossoms Fresh From the Garden

Summer Herbs and Squash Blossoms Fresh From the Garden


6 fresh organic squash blossoms
1/4 cup fresh organic parsley
1/4 cup fresh organic basil
1/8 cup fresh organic mint
1 1/2 tsp crushed red pepper flakes
1 lemon, juiced and zested
1/2 cup whole milk ricotta cheese
1/8 cup freshly grated Parmesan cheese
3/4 cup Italian seasoned bread crumbs
2 eggs
salt and freshly ground black pepper, to taste
1/4 cup vegetable oil, for frying

Wash the squash blossoms inside and out with cold water and pat dry with paper towel. Make sure to remove the pistil from inside the center of the blossom by pinching it off at the base. Rough chop the parsley, basil, and mint and place in a blender. Add the ricotta cheese, Parmesan cheese, crushed red pepper flakes, 1 tsp lemon juice, lemon zest, and 1 egg white to the blender. Blend until mixture is smooth and add salt and pepper to taste. Spoon herb and cheese mixture into pastry bag, then pipe generous amount into the center of each squash blossom. Heat oil in cast iron skillet on medium-high to 350° F. Scramble remaining egg in a shallow dish. Pour breadcrumbs into another shallow dish. One by one, coat stuffed blossoms in egg, then coat in breadcrumbs and place on wax paper until all are prepared. Carefully place the squash blossoms in the hot oil and fry until golden brown on all sides. Remove from oil and place on paper towels to remove excess oil. Sprinkle with Parmesan and serve immediately.

Grow it. Cook it. Eat it. Share it!

It’s time to eat! National Stuff-Yourself-Full-of-Hopefully-Delicious-Food Day is right around the corner. As in, tomorrow is Thanksgiving! Here at Atlantis, we’re a bit curious about what is going to be on your table this Thursday. There will probably be turkey, we know that, and maybe some stuffing (or dressing, as it is sometimes known in the South). You might have some cranberry sauce, some gravy, some pumpkin pie. But what else are you having? What kind of delicious vegetable side dishes will you be feasting upon? Do you go for simple, like steamed green beans? Or do you get down-home comfy with some casseroles? Do you ever use any hydroponically grown fruits or vegetables in your Thanksgiving dishes?

Inquiring minds want to know. If fact, we are so eager to hear about what you are making this year that we are challenging you to a recipe contest! Tell us about the greatest recipe you enjoyed this Thanksgiving holiday, preferably one can be made using hydroponically grown produce, and you could win a fantastic prize! The winning recipe will also be featured on this blog. (You don’t actually have to have grown the ingredients, y’all.)

Email your recipes to by Wednesday November 28, 2012 for consideration. Try to include a photo if you can!

Now, I would never dream of sending you off with a task like that without giving you a little bit of inspiration.

To tickle your Internet-taste buds, I would like to share what I will be making for my family’s Thanksgiving feast this year. I come from a long line of Southern casserole-lovers, and this recipe comes straight from the top, as far as my family is concerned: my late great-grandmother Kate. This tummy-warming side dish is super easy to make, and it tastes INCREDIBLE. It’s as simple as this:

Kate’s Squash Casserole

Typically, yellow squash is a summer crop, as evidenced by its alias ‘summer squash,’ but with hydroponics, it is possible to grow and enjoy yellow squash all year round!

1.5 lbs yellow squash, sliced
1 medium Vidalia onion, diced
1 large egg
½-1 cup sharp or extra sharp cheddar cheese, shredded
10-12 Saltine crackers, crushed
salt & pepper to taste
cayenne pepper/hot sauce of choice (optional)

Preheat the oven to 350 degrees. Place squash and onion in a pot and fill with enough water to cover all vegetables. Boil covered over high heat until squash and onions are tender. Drain well. Return to pot and mash well with a potato masher. How well you mash is based on preference, as some people prefer their squash casserole a bit chunkier than others. (I like mine pretty smooth.) Add salt, pepper, cheese, and half of the crushed saltines and mix until well combined. Check for seasonings and make adjustments as necessary, adding cayenne or hot sauce to taste to spice things up if you wish. Add the egg and stir until mixture is moist and well-combined. Make sure the burner is off before you add the egg! Transfer mixture to a greased casserole dish, top with remaining cracker crumbs, and bake for 30-35 minutes or until crackers have started to turn golden. Allow to cool for 5-10 minutes before serving. Enjoy! This recipe can easily be multiplied to feed the hungry masses.

I’ll post a photo of the real thing after the holiday. Now get cooking!

Enjoy your Thanksgiving, friends!