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.
Daylily Summer-Squash Skillet
Active time: 10 minutes. Total time: 20 minutes. Serves 4.
- 1 sweet Vidalia-style onion
- 1/4 teaspoon olive oil
- 4 small summer squash
- 4 small daylily flowers
- 4 large daylily flowers
- 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.
- 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.
- 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.
- Serve hot, garnished as the last minute with small daylilies.