If you saw my Market update from this week you know that I enjoyed a demo from the fairly new Evanston restaurant FOUND, thanks to the Friends of Evanston Farmers Markets. Well, they shared the recipe used and I just knew this was a PERFECT summer dish! Plus, with little cooking involved I know the sprouts could help out with prep. And we all know if a child helps cook or grow a food/dish = more likely to enjoy or at least try it!
I'm proud to say that our Squash Blossom Quesadillas and Succotash turned out wonderfully! I am not sure if I can legally post the recipe here, but if any wonderful folks from Friends or FOUND give me the okay I will! The youngest sprout LOVED it all (he's easy to please) and the older enjoyed most of it...but, key to me...she tried it all!
Create fun names for veggies and go with it (i.e. we used gorgeous pan patty squash from Lake Breeze Organic Farm (also provider of the squash blossoms in this recipe) and it was "space ship squash" while whole and when sliced on the mandolin, it became "flower squash".
So, seek out summery recipes that are colorful, delicious and nutritious...and EASY! Get your sprouts in the kitchen and eco-live and laugh together; you won't be disappointed with the results!
FOUND chef, making the real deal :-)
snapping green beans and yellow wax beans
she decided to get her chef on and dress the part; prepping 'dilla's for cooking
End results: YUM! We used a combo of flour and corn tortillas
End result: No cooking needed! Crunchy, sweet, fresh succotash...I think I could eat this everyday!