Squash blossoms are only in season for a short amount of time, so get them while you can! We’ve stuffed them with goat cheese, given them a crispy cornmeal crust, and baked them to perfection in this light summer dinner recipe.
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including Mexican Black Bean Wraps, an easy slow cooker red curry, and toast topped with tofu scramble and smashed avocado.
On the menu this week: Kale Salad with Peaches, Corn, and Basil-Honey Vinaigrette, Zucchini Walnut Feta Cakes, Ratatouille Pasta, Socca with Sautéed Chard and Parmesan, and Warm Cauliflower and Israeli Couscous Salad
Teriyaki-marinated tofu, sweet pineapple, and tender zucchini, all grilled to perfection, and then served up in crispy lettuce cups and drizzled with a sesame-sriracha sauce. Beware: this one can be a little messy to eat — but it’s so worth it!