Monday night I had a close friend over for dinner, and I made my favorite combination of summer – the foods that taste best to me at this moment in the year.

Zucchini charred in the pan, crispy corn fritters, sliced seared skirt steak, and a sparkling squash blossom filled with goat cheese placed on top need only a sprinkling of salt. Tomatoes aren’t yet at their peak, but a few sliced cherry tomatoes or ripe Cherokee purples will finish the dish in a few weeks.

And like the conversation that ran for hours, the ingredients make sense together—to the current infatuation with nose-to-tail dining, I’ll raise you with blossom-to-squash…

Related posts:

1. pppsst: spsp (summer pesto squash pasta)
2. kthread cooks: scampering shrimp
3. time for summer pudding

1. Mica:
   July 16th, 2009 at 8:34 am

   Ooh, squash blossoms. What kind of flavor do they have?

   Another great meal, for sure!

2. Kristen:
   July 17th, 2009 at 10:16 am

   Squash blossoms have this mild, vegetal flavor—very much like a pale version of the squash itself. They are wonderful chopped and added to quesadillas or stirred into…roasted potatoes, as you blogged the other night.

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Posted by Kristen Taylor on Wednesday, July 15th, 2009, 10:38 pm * Filed in Food. * Tags: blossom, corn, dinner, fritter, kristen, kthread, squash, steak, summer, taylor, zucchini. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.