I made two good things with seasonal ingredients recently. Here they are.

Stuffed Squash Blossoms

• Squash blossoms (I got a bag of about 10 at my local farmers’ market for $1)
• 1 cup ricotta cheese
• 2 tablespoons red onion, finely minced
• 2 garlic cloves, finely minced
• 1 tablespoon fresh basil, chiffonaded or minced (fresh from my garden)
• 1 tablespoon fresh chives, minced (also fresh from my garden)
• 1 tsp salt
• hot pepper sauce, such as Tabasco or Lousiana Hot Sauce, to taste
• 1 cup flour
• 1/2 cup corn starch
• 1 cup (or more) sparkling water, very cold
• A little olive oil for sauteeing
• Canola oil for frying

1. Mix the batter. Whisk together flour, corn starch, and 1/2 tsp salt. Add sparkling water and mix until a batter about the consistency of pancake batter comes together. Cover and chill for at least 30 minutes.
2. Make the filling. Saute the onion in a little olive oil until transluscent. Add the garlic and saute another minute or two more until the garlic is done.
3. Stir together the ricotta, garlic, onion, remaining 1/2 tsp salt, chives, and basil.
4. Rinse off the squash blossoms and dry on paper towels. Open the petals and pick out the little lump inside. Put about a teaspoon of filling into each blossom and twist the petals shut.
5. Put on a cookie sheet and chill for at least 15 minutes.
6. Heat about 1 inch of canola oil in a pan to about 350 F.
7. Get out the batter. Dip a blossom in the batter and let the excess drip off. Carefully place in the hot oil. Repeat with remaining blossoms, but don’t crowd the pan. You may need to do multiple batches.
8. After 1-2 minutes, flip the blossoms so the other surface cooks. This is a tempura-type batter, so it will not brown a whole lot; it should be kind of pale but crispy.
9. Cook any remaining blossoms.
10. Drain on paper towels. Sprinkle with kosher salt and serve immediately.

Zucchini Muffins

• 1 pound zucchini, shredded (either with a box grater or with a food processor–I recommend the food processor so you don’t get knuckle-flavored muffins)
• 1 cup flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup pecans or walnuts
• 1/4 cup plain or vanilla yogurt
• 1 cup sugar, divided
• 6 Tablespoons butter (3/4 stick), melted and cooled
• 2 eggs, lightly beaten

1. Preheat oven to 375 F.
2. Toss the zucchini with two tablespoons sugar. In a colander placed over a bowl, drain the zucchini for 30 minutes. When drained, put in a paper towel and squeeze out remaining moisture.
3. Combine flour, baking soda, baking powder, salt, and pecans.
4. In another bowl, combine remaining sugar, eggs, yogurt, and butter. Stir in zucchini.
5. Add zucchini mixture to flour mixture and stir until combined.
6. Fill prepared muffin cups. Bake 20-25 minutes, or until a wooden pick comes out clean.
7. Cool for ten minutes in muffin pan, then finish cooling on a rack. Enjoy.