For a reason that we'll get to in a post later this week, I've been inspired to cook with flowers this weekend. Lots and lots of flowers. One of the pleasures of summer in Italy is being able to eat fried stuffed zucchini flowers—the cheese and anchovies are warm and soft inside the crisp fiori . I decided to try a baked version. And I swapped in smoked salmon instead of the anchovies and added, you guessed it, flowers. Ingredients 1 C breadcrumbs (I used organic panko breadcrumbs) 2 eggs 1/4 C organic mini flowers + more for garnish 1 C fresh ricotta 8 ounces smoked salmon, diced freshly ground pepper 10 large organic squash blossoms, destemmed* shredded parmesan cheese fresh marinara sauce for serving (for this round, I used an heirloom tomato chutney) Procedure Preheat the oven to 400 degrees F. Mix together ricotta, salmon, and mini flowers. Season with freshly ground pepper. Place 2 eggs in a bowl and whisk. Put the b...