spinach stuffed shells

slightly adapted from Fork Knife Swoon. ingredients 16-32 pasta shells (depends on size, but enough to fit in a 9x13 dish)2 Tablespoons olive oil2 cloves garlic, minced6 ounces fresh spinach leaves, roughly-chopped12 ounces ricotta4 ounces torn fresh mozzarella cheese1/2 cup grated Parmesan cheese, plus more for serving1 large egg1 Tablespoon finely chopped fresh basil1 teaspoon kosher salt1/2 teaspoon freshly-ground black pepper1 1/4 cups... Continue Reading →

broccoli and garlic-ricotta toasts with hot honey

adapted slightly from Bon Appétit. ingredients 1 baguette, sliced ½" thick on a diagonal (about 12 slices)3 Tablespoons extra-virgin olive oil, divided1 head of broccoli, stem peeled, stem and florets chopped into ½" pieces1 head of garlic, cloves separatedKosher salt2 Tablespoons honey2 Tablespoons white wine vinegar1 teaspoon crushed red pepper flakes1½ cups fresh ricottaFreshly ground... Continue Reading →

caramelized zucchini flatbread

adapted from Bon Appétit. ingredients 1 pound pizza dough1½ pound zucchini (about 3 medium), sliced crosswise into ¼"-thick coins1 large red onion, thinly sliced crosswise into ¼"-thick rings6 Tablespoons extra-virgin olive oil, plus more for drizzlingKosher salt1 lemon1 cup fresh ricotta½ cup fresh mozzarella, ripped into pieces½ - 1 cup feta (about 2-4 ounces), crumbled¼... Continue Reading →

cheesy zucchini-eggplant bake

Serve this with crusty bread! slightly adapted from Bon Appétit. ingredients 1 large globe eggplant, cut into ½"-thick slices2 large zucchini and/or summer squash, cut into ½"-thick slices24 ounces cherry and/or grape tomatoes8 garlic cloves, unpeeled5 tablespoons olive oil, plus moreKosher salt8 ounces fresh ricotta (about 1 cup)¾ teaspoon crushed red pepper flakes8 ounces salted low-moisture mozzarella,... Continue Reading →

charred peppers with lemon ricotta & cucumbers

from Bon Appétit. ingredients ½ cup walnuts 6 Tablespoons extra-virgin olive oil, divided, plus more for drizzling 4 sweet Italian frying peppers (or Anaheim chiles or shishito peppers) 1½ cups whole-milk ricotta 1 lemon 6 medium Persian cucumbers (about 1 pound), sliced on a deep diagonal 1 cup mint leaves, torn if large method Place... Continue Reading →

vegan spinach stuffed shells

tofu ricotta adapted slightly from Simple Veganista. ingredients 18 jumbo shells 1 Tablespoon olive oil 2 garlic cloves, minced 4 cups packed fresh spinach leaves (about 4 ounces), roughly chopped 1/2 cup vegan parmesan 1 Tablespoon chopped fresh basil 2 cups marinara sauce optional, for topping: fresh basil, additional vegan parmesan FOR THE TOFU RICOTTA... Continue Reading →

cavatelli with zucchini, corn, & whipped ricotta

from Blue Apron. ingredients 10 oz cavatelli kernels from 2 ears corn 1 zucchini, halved and sliced crosswise into half-moons 2 cloves garlic, chopped ¼ tsp crushed red pepper ¼ cup grated parmesan ½ cup ricotta optional: 2 Tbsp crème fraîche method Heat a medium pot of salted water to boiling on high. In a medium bowl, vigorously whisk together the ricotta... Continue Reading →

Create a website or blog at WordPress.com

Up ↑