#zuchinniblossoms

[brandyagun]

Little squash blossoms peeking through. This is the first garden painting I did with the delinquent bee failing to spread his pollen. My garden wasn’t real successful this year. But we’re eating it - bug holes and all. Hopefully I get around to painting more of my garden. But today I went back to my painting of the seed head in a patch of yard. He didn’t survive the week I was on vacation. But a couple of daisies have appeared behind where he was. I may put them in. It is amazing how much happens in a small, square of yard and garden. 8 1/2” x 6 1/4”. Available. #squashblossom #garden #zuchinni #zuchinniblossoms #nature #oilpainting #perceptualpainting #representationalpainting #artistsoninstagram #pleinair #pleinairpainting https://www.instagram.com/p/Ch3FACkPtCJ/?igshid=NGJjMDIxMWI=

[byrdgrrl]

Summer and so much possibility in the garden.

[whaticookformywife]

PASTA WITH POACHED SHRIMP, ZUCCHINI BLOSSOMS AND WILD MUSHROOMS IN A CREAMY GARLIC AND RED PEPPER YOGURT SAUCE. POACHING SHRIMP Ingredients: 1 lemon 16-20 shrimp on shell 3 garlic cloves 2 bay leaves 4 cups of water. small cilantro bunch Slice lemon into slices. Chop cilantro. Add water into pan. Squeeze juice of the end corners. Add lemon wedges, bay leaves, cilantro and crushed garlic cloves. Bring to a simmer. Drop the shrimp in. Turn off pan, cover and let it sit for 6 minutes. Take of water and give a cold bath. Pat dry and put aside. PASTA Ingredients: 1 cup of penne pasta 3 cups of water 1 tsp of butter Bring water to boil. Add butter as soon as it melts add pasta. Stir and let cook for 8 minutes. Take out and drain in cold water. Save a cup of the pasta water for later using on the sauce. SAUCE Ingredients: 8 to 12 zucchini blossoms ½ white onion finely chopped. 3 garlic cloves finely chopped 1 red pepper (Asian kind long sweet & spicy) 2 tbsp of olive oil ½ cup of Greek yogurt ½ cup of pasta water. Add olive oil to sauté pan and let heat up. Add onion, garlic and peppers. Toss around till they are translucent. Julienne the zucchini blossoms and mushroom. Add zucchini flower and mushroom and keep tossing for about 3 minutes. Add pasta and mix all together. Make a small opening in the middle of the pan and add the yogurt. Let melt for some seconds and incorporate into pasta while you add the water. Todd around until everything is mixed and coated in subtly with the sauce. Serve on plate and add some fresh Parmesan cheese and parsley.