Tag

ricotta

Browsing

Pumpkin and sage stuffed shells

The best thing about fall? The food, OF COURSE! While summer is the season for fresh fruit and farmers markets, fall is time for casseroles, crock pots, and delicious comfort foods. Which takes me to my latest recipe… We had two days of fall-like weather last week and already I’m inspired to break out the pumpkin! These pumpkin ricotta stuffed shells would be a perfect addition to your holiday spread, or anytime you want a savory, seasonal dish to share — this recipe makes a lot of shells! The fresh sage and nutty Romano cheese are the perfect way to accent that rich pumpkin flavor. Plus, the light pumpkin taste in the sauce makes this dish truly something different. You’re going to love this this seasonal switch-up on an old classic. Note: Get 100% pumpkin puree (I like Libby’s brand). Other pumpkin blends can sometimes come with fall spices mixed in…

Watermelon and whipped feta bruschetta bites

When it comes to summer snacks, watermelon is definitely my go-to ingredient. I use it in everything from sweet popsicles and smoothies to savory salads and spicy salsas. Here’s yet another watermelon recipe that’s bound to become a summertime staple. It’s sweet, salty, crunchy, creamy — you’ve really got to try it for yourself. The watermelon makes a deliciously unexpected substitute for tomatoes in this classic recipe. Watermelon and whipped feta bruschetta bites Ingredients 2.5 cups seedless watermelon, finely chopped 1 cup feta cheese, crumbled 1/4 cup ricotta cheese 7-8 fresh basil leaves, chopped 2 tbsp chives, chopped 1 baguette, cut into 3/4″-1″ slices Pepper Balsamic glaze 2 tbsp honey Directions Slice baguette and place slices on a baking sheet. Toast under a broiler for a few minutes, or until lightly crispy. In a food processor, combine feta crumbles and ricotta. Whip until the mixture is smooth. Spread the whipped…

Classic 3 cheese lasagna with meat sauce recipe

Lasagna from scratch is a meal to behold, but if you’re like most people, simmering sauce and making individual strips of pasta aren’t on your nightly schedule. Boxed pastas and store-bought marinaras save a ton of time without sacrificing any flavor. Some Sunday when you have a whole day to kill, build it from the ground up, but on a busy day — in a busy life — have no shame in shortcuts. National Lasagna Day is right around the corner (July 29). You might be headed to your favorite Italian restaurant for a great big piece, but why not do as the Italians do, and make this delicious dish at home! Here are a few tips for baking your best lasagne ever: 1. Careful with your noodles. Building a good lasagna requires a bit of architecture. Lasagna needs a good structure, and the noodles give it all it needs —…

Spinach, ricotta stuffed peppers, a satisfying vegetarian alternative

Spinach, ricotta stuffed peppers are just the kind of recipe I like — cheesy, flavorful and easy to make. Best of all, they’re vegetarian, so it’s another satisfying meat-free dish to add to your recipe box (aka Pinterest page) if you’re cutting back. For the filling, cook up some garlic and onions, then add spinach and season. Mix ricotta and parmesan, then add to the spinach and mix more. Stuff this into 5-6 pepper halves and bake. I also like to toss tomatoes into the pan to get them right to the point that the skin slides off and the juicy middle pops in your mouth. Serve with rice or pasta if you’re making going for a dinner, but just a pepper, and some tomatoes — and maybe a small slice of bread — can make a fantastic light lunch. *Note, mushrooms are also a great addition. Chop up some of your favorite fungi and add to…