Here at Thrive Market, we're all about supporting sustainable, local farming, and we encourage our members to shop at their local farmers market for seasonal produce—it's the perfect complement to a pantry full of spices, oils, and cooking essentials from Thrive Market.
With squash season in full swing, that means their blossoms are abundant, too. Although they're traditionally battered and fried, if left raw, their delicate sweetness shines through. Here, we've stuffed them with a raw vegan ricotta made with pine nuts and lemon.
Drain pine nuts from their soaking water and place in the bowl of a food processor with olive oil, shallot, lemon zest and juice, nutritional yeast, salt, and pepper. Process until completely smooth. Stir in mint leaves.
Fill a piping bag or ziplock bag with the corner tip cut off with ricotta mixture. Carefully open each blossom and pipe ricotta into blossom to fill with about 1 tablespoon ricotta filling, gently twisting end of blossom to enclose filling. Serve immediately.