Box 3 Recipes! - Farmer Kriss & Co.

Ingredients

• Box 3 Recipes!
• Morning-picked squash blossoms, with petals wide open
• Soft cheese for stuffing (goat chevre, ricotta, cream cheese, marscapone)
• Shredded mozzarella
• Fresh parmesan
• Flour and/or corn meal and/or breadcrumbs
• Egg
• Salt and pepper
• Fresh leaves of basil, chives, oregano or parsley
• Extra Virgin Olive Oil for sautéing
• 1 3/4 cups heavy cream
• 2 cups mint, stems and leaves, chopped in 2-inch pieces (save pretty tips and leaves to garnish at serving)
• 6 oz. white chocolate chips
• In a small sauce pan, combine heavy cream with mint and heat to just below a simmer. Set aside, covered, for 30 minutes.
• Place chocolate chips in a heatproof bowl.
• Strain milk to remove mint, discard leaves.
• Bring cream back to a simmer and pour over the chocolate. Let sit for one minute, then stir until the chocolate is melted an the mixture is smooth.
• Cover and refrigerate overnight. Up to 8 hours before serving, using an electric mixer, beat the white chocolate cream until stiff peaks form.
• Serve in small bowls garnished with mint leaves and shortbreads. Also great served on pieces of pound cake.
• 1 TBSP peanut butter
• ½ tsp sesame oil
• 2 cloves smashed garlic
• 1 TBSP miso paste (if you don’t have it, you can use more peanut butter to thicken)
• 1 TBSP soy sauce or shoyu
• 2 TBSP rice wine vinegar
• 1 TBSP chopped cilantro or basil or mint or all
• ¼ cup goat cheese, sour cream, mayo or yogurt
• Siracha sauce or red pepper flakes to taste