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SUMMER IS NEAR…….squarsh is a-poppin'!!!!!!!!! This beautiful, vibrant glory cam straight from the garden. Our first harvest done RIGHT with the fully appreciate its flava! Since we roasted it into the squash, this dish is technically not raw, but you can stuff the blossoms and always eat them raw!
1 recipe Almond Raw-cotta
summer squash with blossoms attached and in good shape
broccoli, and whatever fresh is poppin' in the garden or a garden near ye that says "roast me up!!"
extra virgin olive oil
salt and pepper
to create:
1. Stuff blossoms with Raw-cotta.
2. Preheat oven to 300 F.
3. Toss all squash and veggies with extra virgin olive oil, salt, and pepper. Delicately fill each blossom with Raw-cotta...or smother veggies in it.
4. Roast veggies for 30-45 minutes.
5. Let cool….and dig in! Summer eruptions!!!!! Share the love.

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