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Cooking 6/9:
Today's small contributions:
— Carrot Salad w/dried cranberries, lemon juice, honey, coriander, homemade whole-grain mustard, salt and pepper
— Cucumber-Ginger-Carrot Fridge Pickle
— Red Pepper Ricotta Spread (recipe to follow)
Recipe
This is very similar to dips I made with kefir cheese when I lived in the same household as that particular SCOBY, I just hadn't tried it with ricotta.
Recipe
RED PEPPER RICOTTA SPREAD
— 1 1/2 c dry ricotta
— 1 big garlic clove
— 1 chipotle in adobo
— 2 big pieces of roasted red peppers
— Juice of 1 lemon
— Salt & pepper
— Olive oil
Pulse everything in a food processor until you only have a few bits of peppers left. Add olive oil to achieve desired consistency.
Use as a dip with chips or veggies, spread on bread or crackers, or (if fairly solid) use for broiled cheese toast. Would probably make nice ravioli filling, too.
#recipes