5 oz. Capriole fresh goat cheese

1 Tbsp. chopped, fresh mint

salt and black pepper

10-12 zucchini blossoms, pistils removed 

Tempura batter:

2 eggs

1-2/3 cup ice water

1-2/3 cup all-purpose flour, plus extra for dredging 

3 cup canola oil or more

4 mint sprigs

½ cup toasted slivered almonds 

Mix goat cheese, mint, salt and pepper in small bowl.  Stuff each zucchini blossom with a generous tsp. of this mixture. Enough so that you can still gently press the petals closed around the cheese. Cover and refrigerate for at least 2 hours.

In a small bowl, beat eggs and water together.  Add flour all at once and mix until it is still slightly lumpy.

In large, heavy skillet, heat 2 inches of oil to 350 degrees.  Dredge the cheese stuffed blossoms in flour and dip in batter.  Fry blossoms in batches.  Do not overcrowd pan.  Fry until golden brown. Serve warm with a salsa on the side.

Peach Salsa

2 ripe, but firm medium peaches
1 Tbsp. light canola oil
1 Tbsp.  fresh lime juice
1/4 cup finely chopped red onion
1/2 cup diced red and/or green bell pepper
2 Tbsp. chopped cilantro

1 Tbsp. chopped mint
1 tsp.  (or to taste) minced jalapeno pepper
1/2 teaspoon salt
fresh ground black pepper to taste

 Cut peaches into half-inch cubes, sweet peppers into somewhat smaller dice, chop any cilantro, finely chop any onions and mince any especially pungent ingredients, such as jalapenos, chipotles or ginger.

Blend any oils and fruit juices or vinegars together before combining with other ingredients.

If you care to peel your peaches and/or tomatoes (a step that is not at all necessary), plunging them into boiling water for 15 or 20 seconds will make it easier to slip the skins off.

Let the salsa sit for at least five minutes before tasting to see if you need to adjust the seasoning, for example by adding more lime juice, vinegar, cilantro, jalapeno or salt. You should prepare the salsa at least an hour, or as much as day or two, before serving, to allow the flavors to fully meld.