Rich ricotta cheese is the perfect accompaniment to sweet peas in this vibrant spread. Try it over garlic and olive oil crostini as an appetizer or with simple whole-grain crackers.
2 cloves garlic, peeled
1 cup fresh or frozen peas
1 cup ricotta cheese
2 tbsp finely chopped fresh mint leaves
1 tsp lemon zest, plus 2 tbsp lemon juice, divided
1/4 tsp each sea salt and ground black pepper
In a steamer basket set over a pot of boiling water, add garlic and peas and steam, covered, for 6 minutes or until very tender.
Meanwhile, to a medium bowl, add cheese, mint, lemon zest, salt and pepper.
Transfer peas and garlic to a strainer and rinse under cold water to cool; drain well. Add to a mini food processor with lemon juice and process until smooth. Stir pea mixture into cheese mixture and mix well.
Prepared pizza dough is easiest to work with when it’s at room temperature, so take it out of the fridge 20 to 30 minutes ahead. If you have a pizza stone, stretch or roll the dough out on parchment paper and slide the whole thing onto the stone. If the dough resists, let it rest for 5 minutes, then return and stretch again.
Nut cheeses are a tasty, easy-to-make and protein-rich alternative to cream cheese! Spread it on your morning bagel, toast or crepe, on your midday sandwich and afternoon crackers or pair it with your favorite fruit or veggie for an anytime treat. Try this Lemon & Shallot Macadamia Nut Spread with fresh strawberries or cucumber sticks.
Frittatas are the quintessential quick meal and perfect any time of day. Try this spinach frittata tonight with a simple green salad, then munch on leftovers tomorrow morning with a side of oatmeal or in a tortilla for a wholesome lunch.