Thursday, April 25, 2013

Charming Petals for Garnishing

Squash Blossom Potato Salad

8 - 10 potatoes, cooked, peeled, and diced
3 stalks celery, diced
1 can black olives, sliced
1 onion, diced
1 orange or red pepper, diced
2 - 3 dill pickles, chopped
1 cup extra-firm tofu, cubed OR boiled eggs
salt, to taste
sweet basil, dried, to taste
1 cup Veganaise (or mayonnaise as desired)

Mix all ingredients together. Adjust seasonings to your taste. 
Serve in a squash blossom and enjoy!

Squash blossoms and pumpkin blossoms are edible and taste somewhat like uncooked squash. They should be washed and trimmed to remove stems and stamens. They can be breaded and fried, added chopped to foods like scrambled eggs, and are tasty in soups and fillings.

Here's an interesting article with quotes from a restaurant chef. He shares some excellent ideas for using squash blossoms in cooking; plus some recipes!


  1. So you grow squash for the blossom and not the vegetable? Sounds so counterintuitive, though I'm sure that it's unique.

  2. When we have a multitude of zucchini blossoms in the garden I think I should take some to eat and then I don't. This tells me I must remember to do it this year. It is a beautiful idea for many salads to sit in splendor in a blossom. Sort of like eating with the fairies. I think I have fairies on my mind today. But flowers for food is indeed like that.

  3. This is the PERRRRRRR FECT excuse to call the girls and gather for a lunch on the deck. Gotta try this. Thank You for sharing such "good stuff". Great Picture!

    Like Gramma's House blog

  4. Hmmmmm, very interesting. Never thought to eat squash blossoms. Sounds intriguing. Susan

  5. I just saw on a cooking show where she was visiting Greece where they use baby zucchini with blossoms attached. It looked so yummy.


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