Loading Video...

Stuffed Squash Blossoms with Red Pepper Harissa Coulis

  • Level: Intermediate
  • Total: 1 hr 40 min
  • Active: 40 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Red Pepper Harissa Coulis:

2 red bell peppers, seeded and diced

2 cloves garlic, minced 

1 tablespoon fresh lemon juice 

2 teaspoons extra-virgin olive oil 

1 teaspoon agave nectar or coconut palm nectar 

1 teaspoon minced fresh oregano 

1 to 2 teaspoons dry harissa spice 

1/4 teaspoon sea salt 

Pine Nut Ricotta:

2 cups pine nuts, soaked in water for 1 to 2 hours and drained

2 tablespoons fresh lemon juice 

2 tablespoons olive oil 

2 tablespoons nutritional yeast flakes 

2 teaspoons minced shallot 

1 teaspoon lemon zest 

1 teaspoon dried tarragon 

1/4 to 1/2 teaspoon sea salt 

Big pinch garlic granules 

Pinch ground black pepper 

Squash Blossoms:

15 to 20 squash blossoms

3 cups arugula or watercress leaves, for plating (optional) 

1/4 cup diced black olives or capers 

3 tablespoons raw hemp seeds 

Directions

  1. For the red pepper harissa coulis: Process the peppers and garlic in a high-speed blender until smooth, about 30 seconds. Add the lemon juice, olive oil, agave nectar, oregano, harissa spice and salt, and process until very smooth. Adjust the seasoning as needed. Set aside.
  2. For the pine nut ricotta: Combine the pine nuts, lemon juice, olive oil, nutritional yeast, shallot, lemon zest, tarragon, sea salt, garlic granules and black pepper in a blender. Blend on high speed until very smooth and thick, about 30 seconds. Adjust the seasoning as needed. Set aside.
  3. For the squash blossoms: Gently cut a 1-inch slit, lengthwise, into each blossom. (Don't cut all the way through.) Transfer the pine nut ricotta to a 1-gallon zip-lock bag. Snip off one of the corners and pipe 1 tablespoon of the ricotta into each blossom. (You can also fill the blossoms using a small spoon, a spatula, or even a chopstick.) Pinch the blossoms closed, and plate on a bed of arugula (if using). Top each blossom with 1 to 2 teaspoons of the coulis, and sprinkle with black olives and hemp seeds.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.