Stuffed zucchini blossoms and grilled tomato ricotta pIzza are two great ways to celebrate the summer and the harvest of fresh veggies at your local market.
I love Stuffed Zucchini Blossoms!
I got out early Saturday morning to beat the heat and the crowds at our farmers market, but it seems I wasn’t the only one with the idea, it was packed! The market was full of fresh local fruit and vegetables, (we’re still waiting for field grown Jersey tomatoes) it was a glorious sight!
Along with the produce, we also have a nice assortment of other culinary delights, with a free-range meat and egg vendor, and a clam truck, selling little necks and top neck clams. Normally I buy our clams at Wegman’s every week, and for farm-raised clams they’re pretty darn good and very consistent. I bought a bag of little necks and it’s been so long since I’ve had wild caught clams that I’d forgotten just how good they were! Needless to say, I’ll be buying clams at the farmers market for the rest of the summer!
But of course, the highlight of my day was finally finding my precious at our farmer’s market! The first blossoms of the year are always a special treat, and we savored each and every bite! If you’d like the recipe for my blossoms, click on this link, Stuffed Zucchini Blossoms. I’m sure we’ll be seeing more of my precious in weeks to come!
I’ve seen grilled pizza here and there, but not being a master griller, I thought I would try my hand at a more conventional approach using my pizza stone. I heated my grill using all four burners and then shut down the middle two to use a more indirect method of heating. Well, that didn’t work as well as I hoped, after 12 minutes the pizza still wasn’t done, so I cranked up the other two burners and that did the trick. I got some great color on the pie, and the bottom of the pizza was almost perfect.
You might also like my recipes for ten delicious appetizers.
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