These quesadillas are soft inside, lightly toasted outside, and filled with delicate squash blossoms, sweet onion, fragrant epazote, and stretchy Oaxacan cheese. They are quick, comforting, and deeply traditional, with a fresh vegetal flavor balanced by rich melted cheese.

This risotto is silky, fragrant, and luminous with saffron, with the gentle vegetal sweetness of squash blossoms folded through at the last moment. Finished with butter and Parmigiano-Reggiano, it flows softly on the plate and tastes rich yet unmistakably summery.