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
- 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.
Serves 6 – 8.
8 oz baby spinach
10 oz ricotta
1/4 c grated Parmesan
2 tbsp fresh dill, chopped
1 sheet puffed pastry, defrosted
Preheat oven to 425. Place spinach in boiling water for 5 seconds, drain and squeeze dry. Mix with ricotta, egg, Parmesan, dill and pepper.
Cut puffed pastry in half, spread each half with the mixture and press edges together to seal.
Bake on a parchment lined baking sheet. Bake until golden brown, about 15 minutes.
Serves with a green salad.
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
4 – 6 heirloom tomatoes, sliced thin
1/2 c Basil
salt and pepper
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.
Super fresh and healthy!
12 oz tomatoes, chopped
1/4 c olive oil
1 tsp salt
1 clove garlic, minced
1/2 tsp red pepper flakes
1 lb Zucchini cut into spirals
5 oz ricotta
1/4 c pine nuts
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
Green onion, sliced thin
Spread ricotta on toast, top with tomato, season with salt and pepper and scatter a few green onions on top.
This is a summer dish – you have to use garden or farmers market fresh tomatoes here!
4 c chopped tomatoes
2 tbsp red-wine vinegar
2 cloves garlic, minced
½ teaspoon salt
8 ounces whole-wheat fusilli
1 c grated fontina cheese
½ c ricotta cheese
¼ c thinly sliced fresh basil
Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.
Cook pasta according to package directions. Reserve ½ c pasta water, then drain.
Immediately return the pasta to the pot. Add fontina and the reserved cooking liquid; stir constantly until the cheese is melted. Fold in ricotta.
Using a slotted spoon, spoon the marinated tomatoes over the pasta. (Discard the marinating liquid.) Top with basil and a generous grinding of pepper.
This spiralized Zucchini dish is quick and easy! Perfect for lunch or dinner.
1 c ricotta cheese
1 clove garlic, minced
1/2 c grated parmesan cheese
1/4 c choppee basil
1/2 tap pepper
6 – 8 small zucchini
Olive oil spray
1/4 c pine nuts
Preheat broiler on high and spray a baking pan.
Combine the ricotta, parmesan, garlic, basil and 1/4 tsp pepper in a bowl.
Cut the Zucchini into ribbons with a veggie peeler or a spiralizer. Shape them into 4 nests and place on the baking sheet, spray with a little olive oil. Place 1/4 the cheese mixture on top of the Zucchini nests.
Broil for 6-8 minutes until browned in spots. Keep a close eye on them. Lower the rack if needed. Scatter a few pine nuts over the top.