So we have a lovely house guest here right now. Pete’s cousin from Greece has come to stay with us for a few weeks. He is 26 years old and this is his first time to the US.

Lamb and Rice Stuffed Squash BlossomsHe speaks really pretty good English and is building his vocabulary by the day. Here are a few things I think he must imagine after living with us for 5 days. All we do is eat. We drink too much. We eat a lot. Lamb and Rice Stuffed Squash Blossoms

Also, as I write this, Pia and I are introducing him to a Naked and Afraid marathon and delivery pizza.

You gotta love the intro into our “real lives.”

Lamb and Rice Stuffed Squash BlossomsSo in honor of our Greek house guest, I am sharing these Greek inspired stuffed squash blossoms. The squash blossoms are growing like crazy in our garden right now, but even if you don’t have that luxury, they are easy to find in the farmers markets right now and I have even seen them at our grocery store. They are so worth searching out for their delicate flavor and delicate texture. I just love them stuffed with this super flavorful lamb and rice stuffing, which are elegant enough to serve for company or even filling enough to eat for dinner. Have a great weekend guys- see you here on Monday ☺ Lamb and Rice Stuffed Squash Blossoms

 

Recipe: Stuffed Squash Blossoms

Ingredients

  • 10-15 squash blossoms (depending on the size), stamens removed
  • 3 tablespoons olive oil
  • ¼ pound ground lamb
  • 1/3 cup yellow onion, diced
  • 2 cloves garlic, minced
  • ½ cup rice
  • ½ cup chopped tomatoes
  • 1 cup chicken broth
  • ½ cup minced parsley
  • ½ cup minced mint
  • 2-3 tablespoons olive oil

Instructions

  1. In a large pan over medium heat add the olive oil and the ground lamb and cook, breaking it up and browning the meat, 2-3 minutes. Add the yellow onion and garlic and cook until the onion is soft, 5-7 minutes.
  2. Add the rice and stir while the rice fries a little. Add the tomatoes and the chicken broth and bring to a simmer.
  3. Add the lid to the pan and reduce the heat to low. Let the rice simmer for 15 minutes or until the rice is tender. Add the fresh parsley and mint and mix well. Season to taste with kosher salt.
  4. Carefully stuff each blossom with the rice stuffing and gently twist the top closed.
  5. In a large pan or cast iron skillet add the remaining 2-3 tablespoons of olive oil and heat over medium high heat. Add the squash blossoms and cook until lightly browned before turning to the next side, about 45 seconds. When they are golden brown, transfer them to a serving platter. Lightly sprinkle them with a tiny but of kosher salt and serve them hot.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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Categorized: Appetizers
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So we have a lovely house guest here right now. Pete’s cousin from Greece has come to stay with us for a few weeks. He is 26 years old and this is his first time to the US.

Lamb and Rice Stuffed Squash BlossomsHe speaks really pretty good English and is building his vocabulary by the day. Here are a few things I think he must imagine after living with us for 5 days. All we do is eat. We drink too much. We eat a lot. Lamb and Rice Stuffed Squash Blossoms

Also, as I write this, Pia and I are introducing him to a Naked and Afraid marathon and delivery pizza.

You gotta love the intro into our “real lives.”

Lamb and Rice Stuffed Squash BlossomsSo in honor of our Greek house guest, I am sharing these Greek inspired stuffed squash blossoms. The squash blossoms are growing like crazy in our garden right now, but even if you don’t have that luxury, they are easy to find in the farmers markets right now and I have even seen them at our grocery store. They are so worth searching out for their delicate flavor and delicate texture. I just love them stuffed with this super flavorful lamb and rice stuffing, which are elegant enough to serve for company or even filling enough to eat for dinner. Have a great weekend guys- see you here on Monday ☺ Lamb and Rice Stuffed Squash Blossoms

 

Recipe: Stuffed Squash Blossoms

Ingredients

  • 10-15 squash blossoms (depending on the size), stamens removed
  • 3 tablespoons olive oil
  • ¼ pound ground lamb
  • 1/3 cup yellow onion, diced
  • 2 cloves garlic, minced
  • ½ cup rice
  • ½ cup chopped tomatoes
  • 1 cup chicken broth
  • ½ cup minced parsley
  • ½ cup minced mint
  • 2-3 tablespoons olive oil

Instructions

  1. In a large pan over medium heat add the olive oil and the ground lamb and cook, breaking it up and browning the meat, 2-3 minutes. Add the yellow onion and garlic and cook until the onion is soft, 5-7 minutes.
  2. Add the rice and stir while the rice fries a little. Add the tomatoes and the chicken broth and bring to a simmer.
  3. Add the lid to the pan and reduce the heat to low. Let the rice simmer for 15 minutes or until the rice is tender. Add the fresh parsley and mint and mix well. Season to taste with kosher salt.
  4. Carefully stuff each blossom with the rice stuffing and gently twist the top closed.
  5. In a large pan or cast iron skillet add the remaining 2-3 tablespoons of olive oil and heat over medium high heat. Add the squash blossoms and cook until lightly browned before turning to the next side, about 45 seconds. When they are golden brown, transfer them to a serving platter. Lightly sprinkle them with a tiny but of kosher salt and serve them hot.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)