Blueberry Ricotta Pancakes with Lemon Whipped Cream

Start to finish: 25 minutes
Impresses: 4

Ingredients
For the pancakes:
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk
¾ cup whole milk ricotta
¼ cup honey
3 eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 cup fresh or frozen blueberries
Salted butter, for cooking

For the whipped cream:
2 cups heavy whipping cream
¼ cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest

Method
For the pancakes: 
Heat oven to 250 F. Line a baking sheet with parchment paper and set aside. Heat a nonstick pan or griddle over medium heat. 

In the pitcher of a high-speed blender, add flour, baking powder and salt. Pulse a few times to combine. 

Add milk, ricotta, honey, eggs, vanilla extract and lemon juice. Blend 10–15 seconds, or until smooth. Stir in blueberries with a long-handled spoon. 

Once pan or griddle is heated, melt butter and use a ¼ measuring cup to pour out pancakes. Cook until the top begins to bubble, then flip. Cook another minute and transfer to a parchment-lined baking sheet. 

Keep cooked pancakes warm in the oven until ready to serve.

For the whipped cream: 
In a medium-sized metal bowl, beat heavy cream just until soft peaks start to form. Once thickened, beat in the powdered sugar, lemon juice and lemon zest until soft peaks form on the beater. When ready to serve, top pancakes with a generous dollop of whipped cream.

Meatball Poppers with Creamy Chermoula

Start to finish: 45 minutes
Impresses: 6 for appetizers

Ingredients

1 pound 90% lean ground beef
½ cup whole milk ricotta
¼ cup shredded Parmesan cheese
½ cup parsley
½ cup cilantro
¼ cup mint leaves
1 serrano pepper, chopped and seeds removed
½ teaspoon coriander
½ teaspoon cumin seeds
½ teaspoon salt
¼ teaspoon white pepper
1 lemon, juiced
½ cup olive oil
¼ cup Greek yogurt

Method

Heat oven to 425 F and line a baking sheet with parchment paper.

In a bowl, combine ground beef, ricotta and Parmesan. Use a cookie scoop to portion out small mounds and roll into balls. Place on the baking sheet and bake 18–20 minutes or until cooked through.

While meatballs cook, pulse together parsley, cilantro, mint, serrano, coriander, cumin, salt, white pepper and lemon juice in a food processor or blender. Scrape down the side of the container and continue to pulse while drizzling in olive oil until combined.

Add in Greek yogurt and pulse to combine.

Serve meatballs with creamy chermoula — either as a dipping sauce or drizzled atop.

Toasted Brioche with Lemon-Whipped Ricotta and Berries

Start to finish: 15 minutes
Impresses: 4

Ingredients

8 slices fresh brioche bread
4 tablespoons butter
2 cups fresh berries, such as strawberries and raspberries
3 tablespoons granulated sugar
1 tablespoon orange liqueur, optional
½ cup heavy cream
¼ cup powdered sugar
1 cup whole milk ricotta cheese
1 lemon, zested and juiced

Method

Butter each slice of bread on both sides and fry on a griddle over low heat until golden brown.

Toss together the berries, granulated sugar, lemon juice and orange liqueur, if using. Let stand for 10–15 minutes.

Meanwhile, whip the heavy cream to soft peaks. Add in the powdered sugar and whip to medium peaks. Set aside.

Mix together the ricotta and lemon zest before folding in the whipped cream. Spoon onto toasted brioche and top with berries. Serve immediately. 

Ricotta and Butternut Squash Dip

Start to finish: 50 minutes
Impresses: 6

Ingredients

1 pound butternut squash, diced
2 tablespoons butter, melted
1 tablespoon sage, minced
3 garlic cloves, peeled
2 slices naan bread, cut into strips
1 tablespoon olive oil
1 teaspoon kosher salt
2 cups whole milk ricotta

Method

Heat oven to 400 F and line a baking sheet with parchment paper.

Add butternut squash, melted butter, sage and garlic to baking sheet and toss to combine. Spread in an even layer and roast 25–30 minutes or until squash starts to brown.

Add squash to a medium-sized bowl and set aside to cool for 10 minutes.

Using the same baking sheet, add a single layer of sliced naan bread and drizzle with 1 tablespoon olive oil and kosher salt.

Toast in the oven for 8–10 minutes, or until it starts to crisp.

While naan toasts, add ricotta to the bowl of squash. Using a fork, mix together and slightly mash squash while you combine.

Transfer dip into a serving dish and serve with freshly toasted naan.

Orange Ricotta Zucchini Roll-Ups with Mint Pesto

View fullsize

Start to finish: 30 minutes
Impresses: 4

Ingredients
1 cup spinach
¼ cup mint leaves
¼ cup pine nuts
¼ cup Parmesan cheese
½ cup olive oil
1 teaspoon salt
2 zucchini squash
1 cup ricotta cheese
1 orange, juiced
1 tablespoon orange zest
½ teaspoon salt
¼ teaspoon black pepper 

Method
In a food processor, pulse together spinach, mint leaves, pine nuts and Parmesan until finely chopped. Scrape down bowl and drizzle in olive oil while pulsing to combine. Start with ¼ cup olive oil and add more as needed until thick, but drizzle-able. Season with salt and set aside.

Using a mandoline set to to a ⅛-inch thickness, slice zucchini squash lengthwise. 

Place on a paper towel-lined baking sheet to absorb excess water.

In a medium bowl, combine ricotta, orange juice and zest, salt and pepper. 

Using a spoon, spread about one tablespoon of the ricotta mixture along a slice of zucchini from end to end. Roll up like a pinwheel and place, right-side up onto a serving platter. Repeat with remaining zucchini and filling.

Drizzle with mint pesto and serve immediately. 

Sage & Brown Butter Ravioli

View fullsize

Start to finish: 30 minutes
Impresses: 6

Ingredients
1 package cubed butternut squash
½ cup ricotta cheese
1 teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper
1 tablespoon fresh sage
½ cup water
1 package wonton wrappers*
½ cup salted butter
¼ cup fresh sage, chopped

Method
Steam butternut squash to package instructions, then place into bowl of a food processor with ricotta, salt, pepper, red pepper and sage. Pulse until smooth.

Pour water into a small bowl and lay out wonton wrappers.

Place 1 teaspoon filling in the center of a wonton wrapper. Dip your finger in water to wet all four edges of the wrapper. Place another wrapper on top and press to seal. Repeat until all filling and wrappers are used.

Heat a pan over medium heat. Add in half of butter and melt until it begins to brown. Add in half of prepared ravioli and sage and sauté 2–3 minutes until translucent and edges have crisped. Place in a serving bowl, then repeat with other half. Serve immediately.

*Available in the refrigerated section near produce

Cheesy Cauliflower Breadsticks

Start to finish: 50 minutes
Impresses: 6

Ingredients
1    pound riced cauliflower, frozen or fresh
2    eggs, lightly beaten
½    cup Parmesan cheese, grated
1    teaspoon Italian seasoning
1    cup ricotta cheese
1    cup mozzarella cheese, shredded
3    cloves garlic, minced
½    teaspoon salt

Method
Preheat oven to 425 F. Line a sheet pan with parchment paper, set aside.

Steam riced cauliflower in the microwave according to package instructions. If you grate/rice your own, place in a microwave-safe bowl covered with plastic wrap with a few holes poked in the top and steam 5–6 minutes.

Carefully spread steamed cauliflower on a sheet pan lined with paper towels and set in the fridge for 10 minutes to cool.

In a small bowl, combine ricotta, mozzarella, garlic and salt. Mix until fully incorporated. Set aside.

In a large bowl, combine cooled cauliflower, eggs, Parmesan and Italian seasoning. Stir with a wooden spoon until a dough-like consistency is formed. Turn mixture onto parchment-lined baking sheet and press into an even layer, similar to a pizza crust. Bake for 15 minutes, or until slightly browned. 

Remove from oven and carefully flip over parchment, so the top of the crust is now on the bottom of the baking sheet and peel parchment off the now top crust. Schmear with ricotta mixture.

Bake again for 10–15 minutes or until cheese is bubbly and lightly browned.

Let rest 5 minutes before cutting.

Cowboy Lasagna

Recipe courtesy of Miranda Rice

Start to finish: 1 hour and 5 minutes
Impresses: 10

Ingredients
1 pound ground beef, cooked and drained
1 24-ounce jar spaghetti or marinara sauce
8 ounces cream cheese, room temperature
¼ cup sour cream
1 cup ricotta cheese
1 stick butter
1 16-ounce package lasagna noodles, cooked al dente and drained
cheddar cheese, grated

Method
Preheat oven to 350 F.

Combine cream cheese, sour cream and ricotta cheese until blended. 

Combine meat and spaghetti sauce.

Place a few thin slices of butter in the bottom of a 9x13-inch baking dish. 

Place ½ of the lasagna noodles on top of the butter. 

Pour ½ of the cheese mixture on top of the noodles and spread well. 

Repeat last three steps and layer remaining noodles, cheese and meat. 

Top with grated cheddar cheese. 

Bake for 30 minutes.

Lasagna Roll-Ups

Recipe courtesy of Amber Talsma

Start to finish: 1 hour
Impresses: 10

Ingredients
20 lasagna noodles
2 tablespoons olive oil
1 medium onion, diced
1 cup mushrooms, finely chopped
1 bell pepper, diced
3 garlic cloves, minced
2 pounds ground beef
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon pepper
1 30-ounce container whole milk ricotta cheese
1 pound mozzarella, grated
1 cup Parmesan cheese, grated
2 large eggs
¼ cup parsley, minced
¼ cup basil, minced

Method
Preheat oven to 375 F. Boil lasagna noodles in a large pot of salted water until al dente. Drain, rinse with cold water to cool and then lay flat on a sheet of foil. Set aside. 

In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, bell pepper and garlic, then sauté for 4–5 minutes until vegetables start to soften. Remove vegetables from the pan. 

Add ground beef to the pan and cook until browned. Drain the excess fat. 

Add diced tomatoes, tomato paste, ½ teaspoon salt and ½ teaspoon pepper.

Add the vegetable mixture and stir to combine. Let the mixture simmer on low heat for 30 minutes. 

To make the filling, combine the ricotta cheese, ½ cup of the mozzarella, ¾ cup of the Parmesan, eggs, remaining salt and pepper, parsley and basil. Stir to combine. 

To assemble, spoon a thin layer of sauce into the bottom of a 9x13-inch baking pan or five 6-inch disposable foil loaf pans. 

Spread 2–3 tablespoons of the filling on each noodle. Then, roll the noodles up so the cheese is on the inside of the roll. 

Lay rolls sideways in the 9x13-inch pan (four rolls will fit in each loaf pan).

Top evenly with the remaining sauce, mozzarella and Parmesan. 

Place pan(s) on a baking sheet and bake for 20 minutes or until bubbly.