This post is to get you thinking about the ways you can incorporate more flowers or elements from the outside into your food, it’s a little bit of a theme here!

Using my tortilla press (a $20 purchase from amazon I made early on during quarantine that has been one of my favorite new kitchen tools) I placed parchment paper with a fold where the press closes to cover the top and bottom. After following the directions from the masa harina flour, I placed a small ball from the prepared dough on the parchment paper lined press flattening the top out just slightly with my palm. Press the dough down, but not forcefully, providing some extra room to go down. Open it up and place a squash blossom in the middle and do one final quick press, again it doesn’t take much force. You don’t want it to be too thin or the flower won’t have much support. Lightly oil a skillet and heat both sides of the tortilla until browned.

I served these with arugula, corn, the walnut meat from the previous post, and a chunky tomato nectarine salsa.

Tomato nectarine Salsa Recipe
3 multi color medium sized variety tomatoes, diced
1 nectarine, diced
Juice from 2 small limes
1 Tbsp honey
1 tsp salt
1 tsp cumin
A pinch of red pepper flakes
1 clove garlic, minced
Chopped herbs, mint and cilantro

Combine all of the ingredient to serve. Season per your taste preference.