Loo Kitchen

Almost all of the squash blossoms were ripped so I couldn’t properly stuff and bread them. But I made do and they were delicious!

I “stuffed” them with a mixture of hummus and chipotle in adobo (from the farmers market), then I lightly coated them in rice flour and baked them, flipping halfway through cooking.

I made a chipotle lime aioli using avocado oil, egg, chipotle powder, garlic powder, sea salt and lime juice. I used the aioli as a dip for the squash blossoms and topped the whole dish with a bunch of micro greens lightly topped with sea salt and lime juice.