“It’s my grandmother’s recipe,” said Boissonneault. “She dubbed them pateas and she used to make them with zucchini flowers. Unfortunately, we couldn’t get those so we don’t have them today. Basically, it’s zucchini and yellow squash, tomatoes and onions, basil, parsley, garlic and then fried in canola oil… The more people I’m talking to say (their) mother and grandmother used to make them so everybody puts their own twist on it.”