Spring is in the air!
I picked up the most adorable Baby Zucchini and Zucchini Blossoms from the Santa Monica Farmer’s Market this sunny spring morning.
Keep it simple, fresh and light, and create this cute spring veggie dish:
Sautee baby zucchini blossoms in Olive oil with Fresh or dried basil, garlic salt, onion powder, lemon pepper, and generous sea salt, on a Medium High heat for 5-6 minutes until browned, tender, yet with a little bite. Serve with toasted pine nuts and fresh mint.
Beautiful with fresh fish, like Grilled Salmon or Roasted Halibut. (See my RECIPES: Spring Grilled Salmon with lemon mint chilli dressing, Sauteed Basil zucchini blossoms served on a large leaf of Swiss Chard.)
Enjoy a bowl of spring deliciousness!