The season for squash blossoms just started and they should be available from now through October. A favorite preparation–– stuffed with a mixture of cracked wheat, shredded zucchini, walnuts and oregano.

How to:

1 cup of cracked wheat soaked with 1 cup boiling water (let sit for 10 minutes), 1 cup finely shredded zucchini, 1/2 cup ground walnuts, 2 teaspoons very finely chopped oregano, 2 teaspoons olive oil, salt and pepper to taste, grape seed oil

In a large bowl combine the cracked wheat, zucchini, walnuts, oregano, olive oil, salt and pepper thoroughly. Mix with your hands until all the ingredients are thoroughly incorporated. Taste and adjust salt and pepper. Place the stuffing in a pastry bag, gently open the top of the flowers and fill blossom 3/4 of the way with the stuffing. Twist the top of the blossom to close. When ready to serve heat a heavy bottom skillet over medium heat. Lightly coat the pan with grape seed oil and cook blossoms until golden brown on both sides.