Zucchini Flower Sauce Recipe

• 1 pound zucchini flowers
• 3 tablespoons olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 4 cups homemade or all-natural low-sodium chicken stock
• 1/2 teaspoon saffron threads, soaked in 1 tablespoon of warm water for a few minutes
• 2 tablespoons unsalted butter

1. Check the insides of the zucchini flowers for insects. Unless you think the plants were sprayed with insecticide, do not wash. Coarsely chop.
2. Heat the oil in a large skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the zucchini flowers and saute over medium-low heat for about 5 minutes, until the flowers are soft. You will smell their delicate perfume.
3. Defrost the sauce in the refrigerator for about 4 hours or, to speed up the defrosting, place the closed container in a bowl of cool water for about 2 hours.

zucchini, olive oil, onion, chicken stock, saffron threads, unsalted butter

Taken from www.seriouseats.com/recipes/2009/05/zucchini-flowers-sauce-recipe.html (may not work)