Squash2Ways

I'm proud to be from WISCONSIN- that's right I like my beer, I love my cheese and I like the whole midwest attitude- laid back and friendly! This week Journie and I made a conscious effort to keep things local- we spent the "weekend" playing out doors soaking up sun, drinking Alterra (coffee for me/ chocolate milk for her) visiting local boutiques, eating at local restaurants, and we did a little produce shopping at the West Allis farmer's market. Although I was a bit bummed that my schedule this year wasn't going to allow me to participate in what used to be my Saturday morning ritual in Madsion- attending their over abundant farmers market- I was so happy to come across the one here- on a Tuesday at noon! With $30 cash I was able to make a super fresh dinner for six! WOOOHOO cheers to that!

SQUASH 2 WAYS- JUSTINE ORIGINALS.

Habanero/ Turkey Stuffed squash:

Ingredients

Squash- like the ones pictured above

Cheese- I used a mixture of cheese- pick your fav!

1lb of ground turkey

Habanero peppers

Onion

Olive oil

Pre-heat oven to 400.

Cut the tops off the squash about 1/4 of the way down- keep the tops! you put them back on again. De-gut squash with making sure not to cut through it.

Saute turkey, 1/3 of a yellow onion and enough habaneros that will make you sweat but wont kill you in olive oil-- until turkey is thoroughly cooked. Season with salt and pepper to taste.

Stuff squash with turkey and top with cheese.

Put the hats back on the squash and brush with olive oil. Bake for about an hour. EAT immediately!

Goat Cheese and Spicy Pesto Stuffed Babies aka Squash blossoms:

I know eating flowers sound gross but not when they are deep fried-- oohh no, then they are quite tasty... and did I mention they are stuffed with cheese? (Sorry my vegan friends-you can veganize this anyway you want!) 

Ingredients:

goat cheese

Pesto ingredients:

1/4 cup pine nuts 

olive oil 

milk 

1 jalapeno 

fresh basil ( 1/3 of a fresh bunch?) 

fresh parsley ( use less parsley than basil) 

2 garlic cloves 

1/2 a cup of grated parm cheese

salt

Frying ingredients: 

2 eggs 

1 cup flour

vegetable oil 

Combine all "pesto ingredients" in a blender- note add olive oil and milk to determine consistency and flavor of your pesto ( if you want it really creamy add half and half. less creamy? milk. paste? just the olive oil...)

Clean blossoms and cut off stems. Pull petals back and stuff with goat cheese and pesto using a small spoon/ fingers-whatever fits. Twist ends with fingers to seal in stuffing.

Heat vegetable oil in a frying pan- oil should be about an inch deep.

Dip flowers into whisked egg mixture and then coat with flower.

Fry until golden  on both sides.

I served these on top a very basic garlic Orzo ( orzo is just a rice shaped pasta) I was also contemplating making a risotto with these blossoms- both would be delish!

ENJOY!

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T shirts purchased at the cutest boutique on Downer. Organic cotton, locally made and baby cute -you can find these T's at Olive. Also at Olive- Simple Shoes a Journie favorite!!