Okra and Corn Stuffed Squash Blossoms

Ingredients

For the Blossoms:

• 8-10 squash blossoms
• 2 cloves of garlic
• 1 cob of corn
• 1 bunch of asparagus
• 5-7 okra pods
• Salt and pepper, to taste
• 1 tablespoon, plus 1 teaspoon avocado oil or high smoke point oil of your choice, divided
• 1 teaspoon chopped dill, for garnish (optional)

For the Greens:

• A small bunch of puntarelle or dandelion greens
• 1 small onion
• 1/4 cup hazelnuts, toasted and chopped
• 1 tablespoon avocado oil or high smoke point oil of your choice
• Salt and pepper, to taste

1. Heat 1 tablespoon of oil in a pan. Mince the garlic, and add to the pan, sweat for 2-3 minutes.
2. Chop the asparagus finely, remove corn kernels from cob, and chop the okra finely.
3. Add okra and corn to the garlic, and sauté for 4-5 minutes. Add asparagus, salt, and pepper, and sauté for another 3-4 minutes. Make sure to stir often and okra will start to break down and release binding agent. Set aside to cool.
4. Preheat the oven to 375°F. Using a small brush or your fingers, carefully rub 1 teaspoon of oil into the squash blossoms. Spoon the mixture carefully into each squash blossom and place on baking sheet. Roast for 10-15 minutes or until blossoms brown just a bit.
5. To make the greens while the blossoms are roasting, small dice the onion and add to a pan along with the oil. Sweat until translucent. Chop or chiffonade the bitter greens, and add them to the pan along with the hazelnuts. Sauté for 5-7 minutes, or until greens are dark green. Add salt and pepper.
6. Serve stuffed blossoms on a bed of greens and garnish with dill.