cool and crisp
This refreshing salad is the perfect counterpoint and complement to the Spaghetti Squash Pad Thai – posted last week. It is best served cold from the refrigerator.
My family enjoys and can tolerate quite a bit of heat and spice in our food. I thinly slice the jalapeño pepper for this dish, but it can also be finely minced for those who like things toned down a bit. I give directions for both methods; you decide which suits your taste.
Prep the salad and the dressing hours ahead and then dress it just before you heat up the wok for the pad Thai and your meal will come together in a snap.
September 6, 2017 No Comments
squash blossom quesadillas
When Chef Beau MacMillan was teaching at Les Gourmettes last week, Duncan Family Farms sent over a huge box of squash blossoms.
The lucky students received the added bonus of Barbara Fenzl’s delicious Squash Blossom Quesadillas at the start of the class.
Once again, I was on the happy receiving end of a basket full of goodies! I brought them home and made Ricotta Stuffed Squash Blossoms, intending to share the recipe here.
Then I discovered that I’ve already posted the recipe, nearly to the day, two years ago. CLICK HERE to see.
Of course, with that many squash blossoms, I also had to make Barb’s fabulous and super easy quesadillas!
May 6, 2013 2 Comments