Using Petals for Garnishing

Squash Blossom Potato Salad

• 8 - 10 potatoes, cooked, peeled, and diced
• 3 stalks celery, diced
• 1 can black olives, sliced
• 1 onion, diced
• 1 orange or red pepper, diced
• 2 - 3 dill pickles, chopped
• 1 cup extra-firm tofu, cubed OR boiled eggs
• salt, to taste
• sweet basil, dried, to taste
• 1 cup Veganaise (or mayonnaise as desired)

Mix all ingredients together. Adjust seasonings to your taste. 

Serve in a squash blossom and enjoy!

Squash blossoms and pumpkin blossoms are edible and taste somewhat like uncooked squash. They should be washed and trimmed to remove stems and stamens. They can be breaded and fried, added chopped to foods like scrambled eggs, and are tasty in soups and fillings.

Soups make a delightful first course for a luncheon tea.

Here's an interesting article with quotes from a restaurant chef. He shares some excellent ideas for using squash blossoms in cooking; plus some recipes!