Susan Hart
For the Nevada Appeal

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July 4, 2012
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Cooking gluten-free: Use summer's abundance of veggies in a tempura

I went to the bountiful and delightful farmers market at 3rd and Curry streets on Saturday on a mission to find squash blossoms.

I wanted to make a favorite appetizer by stuffing the blossoms with finely-shredded cheese and tomatillo sauce, coating them with tempura batter, and deep-frying them.

I look forward to these delectable treats every year; in the moment of the first bite, I think they're the best things I've ever eaten.

However, this time I didn't succeed in finding them - probably will in a week or two - but I was tempted by the baby beets and …

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The Nevada Appeal Updated Jul 4, 2012 02:37AM Published Jul 4, 2012 02:35AM Copyright 2012 The Nevada Appeal. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.