Honey Vanilla Ricotta with Fresh Berries

It’s summer! Make use of your stash of berries with this simple and super quick dessert. Sure to be a crowd pleaser (for kids and adults)… Enjoy! Recipe is below (and in my cookbook, Great Food Starts Fresh, page 110) AND you can also watch me make this on my youtube page. https://www.youtube.com/watch?v=quJvHnOrIlE

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Fresh Fruit with Honey Vanilla Whipped Ricotta

Yield: 4 to 6 servings

Fruit: (feel free to make your own berry combo!)

2 cups fresh sweet cherries, halved and pits removed

2 pints strawberries, hulled and quartered

1 pint blueberries, raspberries, blackberries, or a combination

5 large fresh mint leaves, chopped finely (2 tablespoons) plus 4 large whole mint leaves for garnish

1 teaspoon granulated sugar

Vanilla Whipped Ricotta:

1 (16-ounce) container whole-milk ricotta cheese, drained

1 teaspoon pure vanilla extract

⅓ cup confectioners’ sugar

2 tablespoons honey, preferably orange blossom

 

In a medium bowl, toss to combine the fruit salad ingredients.

Put the ricotta, vanilla extract, confectioners’ sugar, and honey in the bowl of a food processor or mixer. Process or whip until smooth. Refrigerate until it’s time for dessert.

To serve, divide the fruit into bowls, top with a generous spoonful of the Honey Whipped Vanilla Ricotta and garnish with a mint leaf.

Cauliflower “Couscous” Salad with Currants, Pine Nuts and Fresh Herbs

From start to finish this dish will take you around 10 minutes. Not only is it quick and easy, it’s versatile. Eat it as it’s own dish or use it as a bed for grilled fish, chicken or lamb. Enjoy it for lunch or throw it together for dinner. And did I mention it’s gluten free and vegetarian? (Make it vegan by omitting the cheese.) Fast, simple and delicious. No matter how you slice it, this one is a winner!

Cauliflower Salad

Cauliflower “Couscous” Salad with Currants, Pine Nuts and Fresh Herbs

Yield: 2 to 3 servings

1 small head of cauliflower, approximately 1½ pounds, cored and florets cut into medium-sized pieces

3 tablespoons extra-virgin olive oil, divided

½ teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper, plus more to taste

1 small shallot, peeled and diced small (3 tablespoons)

2/3 packed cup roughly chopped fresh flat-leaf Italian parsley

½ packed cup roughly chopped fresh cilantro

¼ cup toasted pine nuts

¼ cup dried currants

2 tablespoons freshly squeezed lemon juice (juice of 1 lemon)

1/3 packed cup freshly grated Parmigiano-Reggiano, not pre-grated

Place cauliflower chunks in a food processor. Blend until cauliflower has broken down into couscous sized pieces. You should have approximately 3 cups.

Place a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Heat until very hot and almost smoking, approximately 1-2 minutes.

Transfer cauliflower from food processor into the hot sauté pan. Add salt and pepper. Stir.

Cook on medium-high heat, stirring occasionally, until cauliflower is heated through and lightly cooked, approximately 3 minutes.

Remove from heat and transfer cauliflower to a medium-sized mixing bowl.

Add shallot, parsley, cilantro, pine nuts and currants. Stir to combine.

Add lemon juice and remaining 1 tablespoon of olive oil. Stir to combine.

Add cheese and stir to combine.

Season to taste with salt, pepper and additional lemon as needed.

Divide into bowls and serve.