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Who remembers this recipe from last year? Here it is again in case anyone is wondering what to do with their squash flowers 😍 Stuffed squash flowers 😍 one of my FAV things to do with squash flowers. Crispy on the outside, creamy on the inside. Served with a marinara/tomato sauce as a dip. Delish! For the filling: 1 cup ricotta cheese 1/2 cup shredded mozzarella cheese 1/4 cup Parmesan cheese, grated 1 tbsp fresh parsley, chopped 1 tbsp fresh basil, chopped 1 tbsp diced garlic scapes (or 2 cloves garlic) Juice and zest of 1/2 a lemon Dash of pepper flakes For the coating: 1 cup flour 1 to 1.5 cups seltzer water Salt & pepper 1/4 cup Parmesan cheese For frying: Frying oil of choice Clean squash flowers and remove inner stamen. Make filling by mixing together all filling ingredients. Make a pipe using a plastic baggie, and pipe filling into squash flower, twisting at the top to secure it in place. Mix together your batter, and dip each squash flower into it, making sure to fully coat. Fry squash flower in a frying oil of your choice until golden and crispy. Serve over marinara sauce or with a dip of your choice! #organicgardening #gardentotable #farmtotable #gardentoplate #squashflowers #flordecalabaza #growyourownfood #growfood #backyardgarden #urbangarden #gardenlove #gardeninspiration #cottagecore #gardencoach #gardenharvest #gardentok

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Kalau dia masuk kereta nii maksudnyaa kereta nii dah jadi hal milik kekal dia. Aku turun tkpee 🙂#CapCut #fyppppppppppppppppppppppp

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Seriously?. @leviwashington had to tag you man. #toxic #beanadult #fypシ #viral #girls #boys #hotwirehotel #weak #Relationship #xyzbca

Garden frittata with cherry tomatoes, potatoes, and prosciutto topped with burrata cheese 😍 Ingredients: 1/2 lb potatoes 2 tbsp unsalted butter 2 cups cherry tomatoes, halved 1 medium onion, chopped 4 cloves garlic, minced 3 oz prosciutto, cut into thin strips 8 eggs 1/2 cup finely grated Parmigiano-Reggiano cheese (or parmesan) 8 oz burrata cheese salt and pepper basil to garnish Pre-heat oven to 400 F Put the potatoes in a pot of salted water. Bring to a boil and cook until just tender. Not mushy. About 15-20 minutes depending on size. Take them out and, when cool, cut into small chunks. Crack eggs into a large bowl, add salt and pepper to taste, and add parmigiano cheese. Whisk until blended. Heat butter in a 12 inch skillet (if using 10 inch, use 6 eggs instead of 8) over medium high heat. Add tomatoes, onions, and prosciutto. Cook for 5-7 minutes until softened. Add garlic and cook for one more minute, until fragrant. Then, add potatoes. Even out ingredients in bottom of pan. Then, pour egg mixture evenly over ingredients. Reduce heat to medium and let egg mixture sit for a couple of minutes. Then begin to slip a rubber spatula around the edges of the eggs, releasing them from the pan, allowing more liquid egg to get underneath so that the egg can cook in layers. Let the new layer set a bit, and then repeat the process. This helps the frittata to have a lighter texture. After most of the egg has cooked but the top is still runny, dollop the inside contents of the burrata cheese over the frittata evenly spaced. Transfer skillet to oven and allow to cook for 5-10 minutes until egg is cooked and cheese is melty. It should puff up a bit and the top slightly browned. You can choose to broil for 2-3 minutes for extra browning on the cheese if you wish. Slip spatula around edges to loosen it from the pan. Allow to cool before trying to cut into it or taking it out of the pan. Top with basil and enjoy! #gardenharvest #gardentotable #gardening #gardeningtips #gardeninspo #gardeninspiration #gardengram #farmtotable #foodporn #frittata #gardentok #FoodTok

Varieties featured: Blue zebra tomato- Carmel Bella Farms Roma tomato- botanical interests Antho pink panther dwarf tomato-Carmel Bella farms Two tasty hybrid tomato-burpee seeds Veranda red tomato-burpee seeds Big daddy sweet pepper-burpee seeds Cornito rosso sweet pepper- high mowing seeds Giant Marconi sweet pepper-Bonnie plants Black beauty eggplant-botanical interests Moon hybrid eggplant-burpee seeds Boston pickling cucumber-botanical interests Pineapple ground cherry- botanical interests Yard long beans- botanical interests #gardenharvest #gardening #garden #growyourownfood #growfood #urbanhomestead #urbangarden #backyardgarden #gardeninginspiration #gardentok

インスタのエフェクトなくなるってマジ？！ #05 #fypシ #おすすめにのりたい #無加工 #女子大生

tomato, cucumber, ground cherry and prosciutto panzella salad For the salad: The proportions of each ingredient is all up to you. Want mostly tomatoes? Add mostly tomatoes. It’s all in your hands! -Cherry Tomatoes, halved -Cucumber, chopped -Ground cherries, halved -Mozzarella pearls -Basil, for garnish -Bread, torn into bite sized pieces -prosciutto, torn into bite sized pieces -Olive oil -Salt For the Dressing: -tomato water from draining the tomatoes -1/2 cup olive oil -1/4 cup red wine vinegar -2 tbsp Dijon mustard -2 garlic cloves, grated -fresh oregano -salt and pepper to taste Tear bread into bite sized pieces, drizzle with olive oil and salt, and place on a baking tray along with bite sized pieces of prosciutto. Bake at 400 F for 10-15 minutes until bread is browned and prosciutto is crispy. To make the dressing, mix all ingredients together in a bowl. Cut up veggies, and add to a bowl along with mozerella pearls, croutons and prosciutto. Top with as much dressing as you prefer (there will be some leftover, I suggest dunking excess pieces of bread in it, so yummy!). Top with basil and serve. This doesn’t do well stored, as the croutons will get soggy. So its best eaten day of. Enjoy! #gardentok #gardenharvest #gardentotable #growyourownfood #growfood #FoodTok #panzanella