Ingredients: 8 oz Ricotta cheese, Part-Skim 6 oz Mozzarella cheese 1 egg 1.5 c tomatoes, chopped
8 oz mushrooms, sliced
1 onion diced 1 lb Beef, ground 3 tbsp Parmesan Cheese 1/4 tsp Ground Black Pepper 1/2 tsp Garlic Salt 2 tsp Italian Seasonings
Preparation:
Preheat oven to 350 degrees.
Cook ground beef.
Add tomatoes, onions, mushrooms, ¼ tsp. garlic salt and 1/8 tsp. pepper. Simmer for 5 minutes, stirring constantly. Remove from heat and set aside.
Mix ricotta cheese, 3/4 cup (3 oz) of mozzarella, Parmesan cheese, egg substitute, Italian seasoning, and remaining garlic salt and pepper in a separate bowl.
Fill the bottom of a medium-sized baking dish with the meat mixture and top with the cheese filling.
Sprinkle the remaining 3/4 cup mozzarella cheese on top.
Bake for 35 minutes and let cool 10 minutes before slicing.
This is so easy and so yummy! I served it with small bell peppers and crackers.
1 container whole milk ricotta 15 ounce-ish
1 cup grated Parmesan
2 large eggs beaten
1 clove garlic minced
1/4 teaspoon oregano
1/4 teaspoon red pepper flakes
butter for the baking dish
Preheat the oven to 400°F.
Generously butter a 2 cup capacity baking dish.
Use a stand mixer, beat together the ricotta and Parmesan cheeses with the eggs, garlic, oregano, and crushed red pepper flakes for about 1 minute. Scrape the mixture into the buttered dish, set the dish on a rimmed baking sheet and bake for 25-35 minutes, or until puffed and golden brown over the whole surface with some darker brown areas.
Let it rest for 3-5 minutes before serving hot with crusty bread, crackers, or vegetable sticks.
1 lb leafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool.
Preheat oven to 350 degrees F. Generously coat a 8 inch springform pan with cooking spray.
Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
Finely chop greens in a food processor. Mix into the egg mixture to combine, pour into pan.
Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and removed springform. Serve warm or at room temperature.
This makes a decadent cheesecake – you can use whatever berries are in season, just make sure they are the peak of ripeness!
FOR THE CRUST
1 c toasted pecan pieces
1/4 c flour
3 tbsp sugar
Pinch of salt
1 large egg yolk
2 tbsp unsalted butter, melted and cooled
1/2 tsp vanilla extract
FOR THE FILLING
1 8-ounce package cream cheese, at room temperature
3/4 c sugar
1/4 tsp salt
1 32-ounce whole milk ricotta
3 large eggs
1 tsp vanilla extract
1 tbsp amaretto (rum or Grand Marnier may be substituted)
1 tbsp cornstarch
FOR THE TOPPING
8 ozs (about 2-1/2 c) fresh berries
Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.
To make the crust: place the almonds, flour, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until the nuts are finely chopped and the mixture looks sandy. In a small bowl, whisk together the egg yolk, cooled melted butter and vanilla. Add the liquid mixture to the nut mixture and pulse several times until the ingredients are well combined, moistened and crumbly. Dump the mixture into the prepared pan and, using your fingers or the bottom of a measuring cup, press into an even layer. Place the pan in the freezer for 10 minutes to chill; then bake for 10-15 minutes, until the crust is lightly golden. Let cool on a wire rack.
Meanwhile, make the filling: Combine the cream cheese, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until soft and creamy, about 1 minute. Add the ricotta and process until the mixture is smooth and light, another 2 minutes. Add the eggs, one at a time, processing for 5-10 seconds between each addition. Add the vanilla, amaretto, cornstarch and orange zest and process until mixture is just combined (do not overmix).
Pour the filling into the crust, smoothing the top with a spatula. Bake the cheesecake for about 50 – 60 minutes, until the top is lightly golden, the edges are set and the center is quite jiggly but not totally liquid (it will continue to cook as it cools). Carefully remove the cheesecake from the oven and allow it to cool completely on a wire rack. Once cool, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides then cover with plastic wrap and transfer to the refrigerator to cool for at least 2 hours or overnight.
For the topping: After the cake has chilled, place the berries evenly over top. Cover and refrigerate until ready to serve.
For serving: Remove the sides of the springform pan and slice.
This recipe is from Tartine all Day – I made a few changes to make it vegan, you can use regular cheese if your prefer.
Olive oil
2 lb eggplant, sliced 3/4 inch thick
Salt
1 c quinoa, well rinsed
2 lb tomatoes, cored and halved
1/2 onion
2 cloves garlic
3 sprigs thyme leaves
8 oz nut ricotta cheese
1 bunch of basil
2 c grated vegan mozzarella
Heat oven to 400.
Spray a 9×13 glass baking dish with olive oil. Spread quinoa across the bottom.
Heat grill over high heat. Spray with olive oil and grill eggplant about 3 min per side. Season with a little salt and set aside.
Combine tomatoes, onion, garlic thyme and salt in a food processor and pulse until chunky.
To assemble, spoon 1/2 the tomato sauce over the bottom of the pan, top with eggplant slices, dot with “ricotta” and sprinkle with “mozzarella”, top basil and repeat.
Bake for 45 min until golden brown. Let cool 10 min and serve.
These are pretty quick and serving them on heirloom tomatoes is so yummy! I froze mine before cooking – lesson learned the hard way in the past, don’t ask 🤣.
12 oz frozen spinach, thawed and squeezed as dry as possible
1 1/2 c ricotta
1/2 c grated Parmesan
1 tbsp lemon zest
1 1/4 c flour
2 eggs
4 – 6 heirloom tomatoes, sliced thin
1/2 c Basil
salt and pepper
Olive oil
Toasted pine nuts
Combine spinach, ricotta, parm, zest, flour, and eggs in a bowl and mix well. Place on lightly floured surface and divide into to balls. Roll out to 1/4 inch thick rope, cut into 1/2 in pieces and place on a floured baking sheet.
Cook Gnocchi in a large saucepan of boiling salted. Gnocchi are done when they float.
Divide tomatoes among plates, top with Basil, Gnocchi and pine nuts – drizzle with a little olive oil.
In a 12 inch skillet, add olive oil and zuks, cook for 5 – 7 minutes until soft add tomatoes, olive oil, salt, red pepper flakes and garlic. Divide among bowls and top with ricotta.
The combo of creamy ricotta on crunch toast topped with perfectly vine ripened tomatoes is delightful! I had some chopped green onions in fridge so I added those too.
1 slice sourdough bread, toasted 1/4 c ricotta 1 tomato, sliced thin Salt Espetlette pepper Green onion, sliced thin
Spread ricotta on toast, top with tomato, season with salt and pepper and scatter a few green onions on top.
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