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The season for squash blossoms is fleeting, which means we snatch them up whenever we spot them at our favorite farmers market. (Ahem, now.) This year, we’re taking advantage of the delicate blossoms by whipping up this incredibly easy and undeniably impressive appetizer from Chi Spacca. At the Los Angeles restaurant, chef Chad Colby pipes a creamy ricotta filling into the blossoms then serves them with a summery tomato vinaigrette. We can’t think of a more beautiful way to showcase these golden flowers before they disappear for another year.
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