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Vegetarian Appetizers

Slide 12 of 23

Squash Blossoms with Pimento Ricotta

Leigh Magar loves the fresh taste of edible flowers. For her, Matt Lee and Ted Lee created a new version of a Tuscan classic, fried squash blossoms stuffed with ricotta. They mix the ricotta with pimentos—an homage to pimento cheese, a Southern favorite—and serve the blossoms raw.

slideshow More Great Squash Recipes

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