Cheese (Recipe) of the Week

Fried cheese; what's not to love?

If you, like I, have put off making stuffed zucchini blossoms for various and sundry reasons, it's time to move them to the top of the list....the timing is right to kill off the onslaught of squash, the season is superb for fried cheese, and what's not to love about a taste of fall with warm goat cheese?!

Yes, I made the full-on recipe, but a little research says you can just bread and fry the plain blossoms, which I would now recommend, too, or put a piece or spoonful of cheese inside without getting fancy. I used Capricho de Cabra, a Spanish goat cheese (read a review). I also skillet-toasted some yellow pear tomatoes to add to the filling along with the toasted pepitas and fresh purple basil.

To round out the green & beige plate, I served with garofalo pasta tossed with garlic and shallot olive oil, and radish cakes--my find of the summer which is best desribed as latkes made with radish greens instead of potatoes.