Daylily Summer-Squash Skillet
Jun 18, 2012
Linda Watson in company, daylilies, daylily, edible flowers, onions, quick, something from nothing, summer squash, vegetables

Cook daylily flowers with summer squash and sweet onions for a colorful, elegant side dish that costs only pennies. Use your artistic sense to choose daylilies and squash with colors that complement or contrast. See Eating Daylilies for details on cooking with these beautiful, delicious flowers.

uncooked edible daylily flowers large and small

Daylily Summer-Squash Skillet

Active time: 10 minutes. Total time: 20 minutes. Serves 4.

Ingredients

Method

  1. Chop onion. Coat the inside of a medium skillet with olive oil using clean fingers or a brush. Cook onion over medium low heat in the skillet until it begins to soften, about four minutes.
  2. Cut the blossom and stem ends off summer squash, then cut squash lengthwise into quarters and across into quarter-inch wedges. Add squash to onions and continue cooking, uncovered until both are thoroughly tender but not mushy, about eight minutes.

    chop yellow summer squash into quarter moons

  3. Gently rinse daylilies, liberating any ants that may be hiding. Set small flowers aside for garnish. Cut large flowers crossways into half-inch strips. Stir into squash mixture and cook until relaxed, about thirty seconds.
  4. Serve hot, garnished at the last minute with small daylilies.

 garnish daylily summer-squash skillet with Vidalia onions with tiny uncooked daylily flowers

Article originally appeared on Cook for Good, home of Wildly Affordable Organic and Fifty Weeks of Green (http://cookforgood.com/).
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