Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

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Squash Blossom Frittata

Squash blossoms are usually stuffed with cheese and fried, which is a perfectly amazing way to enjoy them, but they can also be steamed or baked and thrown into soup, salad or pasta. Or you could bake some in a fabulously frittata with ricotta and goat’s cheese.

Source: Dunk & Crumble website (Entered by Market Manager)
Serves: 6-8

olive oil to coat a medium saucepan      View Available Products
2 large shallots, thinly sliced
2 medium zucchini, largely diced      View Available Products
3 scallions, chopped      View Available Products
6 large eggs      View Available Products
1 cup ricotta cheese      View Available Products
salt and pepper, big pinches
5 fresh squash blossoms      View Available Products
2 oz herbed goat cheese, crumbled      View Available Products
1 tbsp chopped fresh chives      View Available Products
1 tbsp butter      View Available Products

Step by Step Instructions
  1. Heat your oven to 375 degrees F. Grease a 9-inch pie dish with butter.
  2. Place a medium saucepan over medium-high heat, and coat the bottom with olive oil. Sauté the shallots and zucchini with some salt and pepper until softened and lightly browned, about 7 minutes. Transfer the sautéed veggies to the prepared pie dish and arrange them on the bottom in an even layer. Sprinkle the scallions on top.
  3. In a large bowl, whisk together the eggs, ricotta, and a few big pinches of salt and pepper. Carefully pour the egg mixture on top of the sautéed vegetables and scallions, making sure to reach each “corner” of the pie dish.
  4. Arrange squash blossoms atop eggs, and scatter crumbled goat cheese around the blossoms. Sprinkle chopped chives on top of it all, and finish with one last pinch of salt and cracked black pepper.
  5. Place the pie dish on a larger sheet pan and bake the frittata for 25-30 minutes, until completely set in the center and starting to brown at the edges. Allow to cool before slicing into wedges and serving, either warm or at room temperature.


Comments added by fellow market members.


Squash Blossom Frittata picture from honestcooking.com