From my studio visit with Steph Becker on June 15th, read full interview here.

Thyme Roasted Zucchini with Squash Blossoms
1 zucchini
1/4 cup chopped onion
2 squash blossoms
1 tsp. thyme
1 tbsp. olive oil
salt + pepper to taste

Directions: Cut zucchini length wise into quarters, then slice 1 – 1 1/2 inch chunks. Toss with onion, oil, and spices. Roast on flat cookie sheet for 30 minutes, tossing once halfway through, garnish with raw sliced squash blossom. Serve warm.

Broccoli Rabe & Cheddar Quiche
1/2 cup chopped broccoli rabe, leaves + flowers
1 tbsp. chopped fresh parsley
1 tsp. chopped fresh chives
1/4 cup cheddar
1/4 cup half and half
4 eggs
2 cherry tomatoes
1/2 pre-made pie crust

Directions: Blind bake pie crust in 6” glass pie pan. Meanwhile, whisk together eggs, broccoli, parsley, chives, cheddar, and half and half. After pre-cooking crush for 7 minutes fill with egg mixture, and add chopped cherry tomatoes to garnish. Cook for 30-45 minutes until slightly browned, eggs raised, and does not jiggle. Serve warm or cold.

Cherry Coconut Oat Bars
1 cup flour
1 cut rolled oats
1/4 cup sugar
2 tbsp. honey divided
1/4 tsp. baking powder
6 tbsp. butter
1 1/2 cup cherries, cut in half + pitted
juice from 1/2 lemon
1/4 cup shredded coconut

Directions: Pre-heat oven to 350 degrees. In a small skillet heat cherries, lemon juice, and 1tbsp. honey, mushing cherries with wooden spoon as it cooks down. Cook for 10-15 minutes until most of the moisture has evaporated, and you have a jam consistency, add a pinch of flour to help solidify. Meanwhile, in a small bowl mix flour, oats, baking powder, and sugar. Smash in butter and 1tbsp. honey, chopping with wooden spoon until oats are fully coated, and mixture becomes crumbly. Put 2/3 of mixture in an ungreased 9 x 5 bread pan, pack down. Layer with cherry filling and sprinkle coconut on top. Coat with remaining 1/3 of oat mixture. Cook for 20-30 minutes until slightly golden. Eat hot and crumbly, or let cool and cut into bars.