Squash Blossom Quesadilla

This recipe was adapted from one found in our new favorite cookbook: Lush Life by Valerie Rice. We love the way the cookbook is set up by season and the recipes are created to showcase your garden harvests!

Ingredients:
8-12 squash blossoms (make sure to harvest only the male blossoms)
1 tbsp. of safflower oil
2 fresh garlic cloves finely chopped
4-6 Nasturtium leaves (can be substituted with arugula leaves)
1/2 cup fresh spinach leaves
1/4 tsp. flaky sea salt
1/4 tsp red pepper flakes
2 cups of grated mozzarella
8 4 inch flour tortillas

Gently pinch out stamen of squash blossom flowers. Wipe with a paper towel but do not rinse with water.

Chiffonade nasturtium leaves and spinach into thin strips.

Heat oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Add blossoms, nasturtium and spinach and sauté 1-2 minutes until leaves are just wilted and coated in oil and garlic mixture. Sprinkle with salt and red pepper flakes. Set aside.

Heat a large non stick dry skillet over medium- high heat until hot. Sprinkle 2 tbsp. of cheese directly in the skillet and lay tortilla directly on top. Sprinkle 1 tbsp. more of cheese onto tortilla top with 2 squash blossoms and a small amount of greens. Add a little cheese to cover and fold tortilla over onto filling. Cook on the other side until cheese is completely melted and outside is crispy. Repeat with remaining cheese, blossom mixture and tortillas.

We served ours with a Greek yogurt mixed with fresh chopped cilantro, mint and chives.