FRIED SQUASH BLOSSOMS
4 oz. Ricotta or Chevre
Sea salt and freshly ground black pepper
12 squash blossoms, stamens removed
1 cup plain dry breadcrumbs
2 large eggs
1/4 cup olive oil
Gently open each squash blossom and spoon 1-2 teaspoons of cheese inside. Season with salt/pepper and pinch gently to close. Place breadcrumbs in a baking dish. Lightley beat eggs in another dish. Heat oil in a large skillet over medium-high heat. Dip blossoms in egg, then breadcrumbs. Cook, turning once, until golden, about 4 minutes. Drain on paper towles, season with salt.
GARLIC SCAPE PESTO
¼ cup pine nuts (or almond, walnut, pecns, or pistachios)
¾ cup coarsely chopped garlic scapes
Juice & zest of ½ lemon
½ tsp. salt and a few generous grinds of pepper
½ cup extra-virgin olive oil
¼ cup grated Parmigiano Reggiano
Lightly toast the nuts over very low heat, stirring, 2-3 minutes. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese.