Fresh from the garden and quick to the plate. This is an easy, ad-hoc appetizer for any night of the week, or even every night of the summer while your garden is feeling generous. Since you might have only 4 blossoms to work with or you might have as many as 12 or 16, I will give a rule of thumb on the ingredient quantity, but feel free to scale up or down as needed. Left-over batter and stuffing can be stored, covered in the refrigerator for several days.
Freshly picked squash blossoms
Smoked goat cheese (soft); assume approximately 1 oz., per 4-6 blossoms (depending on size of blossom)
Grated parmesan cheese (just a sprinkle, or up to a few TBSP if making 12-24)
Egg yolk (1 yolk for 6 oz. goat cheese, or just a portion of the yolk if doing a small quantity)
Freshly ground pepper to taste
Sprinkle of smoked paprika (more if using non-smoked goat cheese)
Cooked beets (particularly yellow), skin removed and sliced thin
Arugula, lemon juice, salt and pepper
Green Sauce (enough to dollop each plate)
FOR THE BATTER
Flour (1/2 cup or so)
Salt and pepper
Sprinkle of parmesan
Enough soda water to resemble pancake batter
3 Gigante beans (in vinaigrette) from the olive bar (I said it was ad-hoc but you could use a little tahini or another handful of white beans from a can)
1/8 cup fresh basil leaves
3 green Castelvetrano olives
1 TB lemon juice
3 TB olive oil
3 TB water
Sea salt and pepper to taste
Simply put all ingredients into a blender/Vitamix or food processor until smooth.
Mix all ingredients together.