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Knowing the origin story of a food doesn't inherently make it taste any better. That's usually just a pleasant side effect. The lightly beer-battered squash blossoms from Max's Harvest are born at Green Cay Produce in nearby Boynton Beach, but it's not the proximity to the source that makes these so delicious; it's the preparation. Executive chef Chris Miracolo's blossoms are stuffed with an airy mix of goat and feta cheese and set upon upland cress. The kicker is a tomato-olive vinaigrette that you'll be damned-near tempted to lick off the plate.

2 ripe avocados, scooped out with a fork

1 tomato, chopped

2 cloves garlic, crushed

1 jalapeño pepper, seeds removed, finely chopped

sprig of cilantro, chopped

juice of one lime

Add salt to taste.

Put in a bowl and stir like mad. That wasn't so hard, was it, big boy?

Best Of Broward-Palm Beach®

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