Stuffed Squash Blossoms

Everyone enjoys a summer dinner al fresco but this chef served one of the best dishes of the summer. Garden plucked zucchini blossoms stuffed with honey goat cheese & ricotta then floured & fried. Served on top of garden to table pesto & fettuccine. Certainly up there on my list of best meals of the year. Followed by grilled peaches & vanilla bean gelato!