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Posts Tagged ‘ricotta’

by Sarah Steimer

Squash blossoms with ricotta, corn and black beans and a roasted jalapeno chimichurri

Why not another squash blossom recipe! I you’re going to make some, go all out. Still not sold on edible flowers? At the very least, bookmark this amazing roasted jalapeno chimichurri sauce.

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by Caitlin Saniga

Spring ricotta gnocchi

There are lots of Providence restaurants on my to-try list, and Cook & Brown Public House, suggested by a co-worker, is one of them. Chef Nemo Bolin, who hails from the Providence restaurant, created this dish. I’ve modified it slightly, based mainly on the fact that I didn’t have immediate access to morels.

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by Sarah Steimer

Pea and fava bean pasta with ricotta and mint

The ricotta and Parmesan mixture was really spectacular, and it was light enough to keep this dish’s fresh spring appeal. I know it’s almost June, but I’m still riding happily along with spring flavors and produce.

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by Sarah Steimer

Shaved radish salad with mint and ricotta

This crisp little number is a great side dish for a more savory main. I’m used to the more traditional salted butter with radishes, so it was a very cool change to try it with the slightly sweeter ricotta.

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by Caitlin Saniga | photo by Joel Hawksley

Lemon-ricotta campenelle with toasted walnuts

This pasta is a great make-ahead meal for work lunches. I packed it as a lunch for a week straight: Each day I’d bring one large container of pasta and one small container of extra olive oil for drizzling. I mixed the walnuts in with the large original batch, so they softened over time, but I didn’t really mind it because they maintained lots of toasted flavor. If you prefer your walnuts to have some crunch, pack them separately.

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by Sarah Steimer

Pasta with brown butter beets and orange-sage ricotta

Don’t skimp on the seasoned ricotta! The orange zest and sage really add a fresh bite to the earthy pasta. The walnuts are a must as well, for the crunch factor. This dish is a playful pink for Valentine’s Day — but it also offers some very deep, wonderful flavors and velvety texture. Romance on a plate!

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by Sarah Steimer

This open-face sandwich is my riff on the “Train to Tuscany” at Publican Quality Meats here in Chicago. I love Publican Quality and have been absolutely nuts about the place since my first visit a year ago. The store is one part market, one part butcher and one part cafe. I always leave so inspired and want to copy everything, from the sandwiches down to the table settings.

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