​Serves 4-6
 
3 Tbs olive oil
4-5 large cloves of garlic, sliced thinly
2 pints cherry tomatoes cut in half-use a colorful assortment
1/8 tsp of crushed red pepper
1 cup water
2 ears of freshly picked corn, corn cut off the cob
10 leaves fresh basil, sliced in strips
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper

1. In a large sauté pan, heat the oil and the slivered garlic over low heat. Cook until the garlic begins to brown.
2. Add the cherry tomatoes and crushed red pepper. Sauté gently until the tomatoes begin to breakdown about 3 minutes.
3. Add the water, corn kernels, and basil to the tomatoes and cook for an additional 5 minutes.
4. Turn off the heat and finish by stirring in the cold butter 1 tablespoon at a time for a smooth finish.  

Serve over pasta, with chicken or fish, or as a topping for Bruscetta.

Serves 4-6

3 tablespoons balsamic vinegar
1/3 cup golden raisins
1 pound red cabbage, thinly sliced or shredded
1 pound beets, peeled and spiralized or shredded. Use multiple colors if you can.
¼ of a red onion sliced thinly or 1/2 cup chopped scallions
1 small red pepper, thinly sliced
¼ cup capers, drained and chopped
2 tablespoons chopped tarragon or basil
2 tablespoons chopped mint leaves
3 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper to taste
1/3 cup pistachios, lightly toasted (or pecan, walnuts, almonds, pumpkin seeds)
Garnish: edible flower petals (pansy, petunia, calendula, bachelor button, roses, marigold. Edible Flowers List)
 

1. Combine the raisins and balsamic vinegar in a bowl and let sit while preparing the salad-at least 15 minutes.
2. Combine all of the remaining ingredients except the salt and pepper and the pistachios in a large bowl. Add the soaked raisins and olive oil and toss everything well. Season with salt and pepper to taste. Sprinkle the pistachios on top of the salad and garnish with edible flowers if in season.

Variations:

• add shaved raw butternut squash
• add raw chopped broccoli

Serves 2-4
Meatballs
1 pound ground lamb
3 scallions, minced
2 cloves garlic, minced
¼ cup packed chopped mint leaves 
1 teaspoon cumin ground 
Pinch cayenne pepper
¼ cup breadcrumbs
1 egg, lightly beaten
½ teaspoon freshly ground pepper 
1 ½ teaspoon coarse salt 

Minted Yogurt Sauce
1 cup plain whole fat yogurt
2 scallions, chopped
¼ cup lightly packed chopped mint
1 clove garlic, minced
Salt and Pepper to taste

1. Preheat oven to 425 degrees. 
2. To make the meatballs, gently combine all the meatball ingredients in a mixing bowl using your hands. Separate the mixture into 16 equal portions. Gently roll each portion into a ball (do not compact too much). Or, use a 1 ounce cookie scoop and portion the lamb mixture.
3. Place the meatballs onto a rimmed baking sheet and place into the oven. Cook for 8-10 minutes.
4. To make the yogurt sauce, combine all the ingredients in a bowl. Season with salt and pepper to taste. Refrigerate until ready to use. Serve the sauce with the lamb meatballs for dipping. 

Serving suggestions:

• Serve the meatballs with warm pita and a grain salad
• Serve with my favorite squash dish using this minted yogurt sauce.
• Serve with a noodle bowl.

Serves 6 as a side dish
 
1 pound bag frozen Petite Peas (these are the sweetest), thawed
4-6 radishes, sliced thinly (about 1 cup)-if the radishes are small use about 2-3 per person, cut them into quarters
2 Tbs butter
2-3 scallions, sliced thinly on the bias
3 Tbs fresh mint, chopped
Kosher salt and Pepper

1. Heat a sauté pan with the butter and the radishes over medium-low heat. Cook until the radishes are soft and lightly pink about 3-5 minutes. 
2. Add the peas and heat until the peas are warmed through, about 3 minutes. 
3. Add the mint and the scallions. Season with salt and pepper to taste. Serve hot, room temperature, or cold.

 
Variations:
Add: Sugar snap peas, asparagus-sliced thinly, pea tendrils-cook with the peas.
Top With: Feta cheese, or shaved parmesan cheese.
Serve:
    As a salad with cooked new potatoes, rice, or other cooked whole grain.
    On toast with ricotta cheese or mascarpone cheese.
​    

Serves 6

​​1 ½ cups plain whole fat Greek yogurt
2 garlic cloves, minced
¼ cup mint leaves, chopped fine
½ cup parsley, chopped fine
1/8  teaspoon ground coriander
1/4 teaspoon ground cumin
2 teaspoons lemon juice
1 teaspoon honey
Kosher salt and freshly ground pepper
2 pounds butternut squash or other winter squash (or use a few different kinds of winter squash-(I love Delicata squash-no need to peel!)
2 tablespoon Extra Virgin olive oil
2 tablespoons toasted pistachio nuts, roughly chopped (pecans, walnuts, or almonds are fine to use too)

1. Preheat the oven to 450 degrees. 
2. Place the yogurt, minced garlic, mint, parsley, coriander, cumin, lemon juice, and honey in a bowl and stir to combine well. Taste and season with salt and pepper to taste. Set aside.
3. Peel the butternut squash, cut in half lengthwise, and remove the seeds. Cut the squash into ½ inch thick pieces (slices or cubes is fine).
4. Toss the squash with the olive oil and season with plenty of salt and pepper in a large bowl. Spread the squash in one layer on one or two rimmed baking pans. Roast until fork tender and browned on some of the edges, about 20 minutes.

Place the cooked squash onto a serving platter. Drizzle with half of the yogurt herb sauce (serve the remaining sauce at the table). Scatter the top with pistachio nuts. Serve hot or warm.

​This recipe is written to be prepared in an air fryer. You can prepare the tomatoes in the oven or fried in oil if you prefer. See notes below.

Serves 2-4

2-3 medium green tomatoes (unripe, cut into 1/4 inch slices)
2 eggs
½ cup flour
1 cup Panko crumbs
1 cup yellow cornmeal
1 teaspoon Italian seasoning
1 teaspoon kosher salt-sea salt, mineral salt 
1 teaspoon paprika
½ teaspoon ground black pepper
½  teaspoon garlic powder
½  teaspoon onion powder
Avocado oil spray (or other non-seed oil spray)

1. Pre-heat air fryer to 400ºF.
2. In a medium bowl whisk the eggs. Place the flour on a plate.
3. In a wide shallow container, combine the Panko crumbs, cornmeal, and the seasoning.
4. Sprinkle the tomatoes with a little salt. Dip the tomato slices in the flour, dip in egg mixture, and then press Panko crumb mixture into both sides. Sprinkle a little more salt on them.
5. Spray the air fryer basket generously with avocado spray, and place as many coated tomatoes in the basket that will fit with plenty of space in between. Spray coated tomatoes with additional avocado spray to lightly coat.
6. Cook for 10 minutes or until browned and crispy. 
7. Repeat with remaining tomatoes.
8. Serve hot.

 
Serving suggestions:
Serve with a dipping sauce. Serve in a sandwich. Top with fried or poached eggs. 
To fry: In a deep 12-inch skillet heat 1 inch avocado oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
To oven cook: Heat oven to 400 degrees. Cook coated tomatoes for 20 minutes, If you have a convection setting, be sure to use it!

I enjoy creating delicious recipes to share with my students, but when I discover a recipe by another chef I never hesitate to share it. And, when that chef has cookbook that I love, you know I'm going to share that too. Joshua McFadden's book Six Seasons-A New Way with Vegetables has become a favorite, seasonal cookbook for me. You MUST get this book! McFadden has opened my mind and my pallet to so many new flavor combinations and wonderful ways to prepare vegetables seasonally. This recipe is a wonderful example of an easy, beautiful, and delicious recipe I use often. Enjoy!

Makes 4 cups
Kosher salt, to taste
¼ cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound kale, thick ribs removed (dark green, curly kale)
 Freshly ground black pepper, to taste
½ pound pasta, like pappardelle or rigatoni
¾ cup coarsely grated Parmigiano- Reggiano

1. Put a large pot of generously salted water over high heat, and bring to a boil. 
2. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
3. When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) 
4. Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
5. Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the half of the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water and more kale sauce if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese. Any leftover kale sauce can be frozen.

​Additions:
1-pound U26-30 shrimp, peeled and deveined-5 minutes before the pasta is done cooking, add the shrimp to the pasta and continue cooking for 5 minutes. Continue with recipe as written.

More uses for this Kale Sauce

• add to any soup 
• add to any pasta sauce
  
• add cream to the kale sauce and drizzle over pasta, chicken, steak, pork, seafood
• spread on sandwiches or wraps
• stir into eggs to make kale scrambled eggs
• combine with homemade stock to make a soup
• add to Asian noodle bowl

Serves 2-4
​
2 Tbs olive oil
4 cloves of garlic, sliced thinly 
1-pint cherry tomatoes, cut in half-a color assortment is nice
1/8 tsp of crushed red pepper
2 ears of freshly picked corn, corn cut off the cob
1-pound fresh shrimp, shells removed
5 leaves fresh basil, sliced in strips or 1/3 cup chopped flat leafed parsley
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper
 

1. In a large sauté pan, heat the oil and the slivered garlic over medium-low heat. Cook until the garlic softens and becomes aromatic, about 1 minute.  
2. Add the sliced cherry tomatoes, crushed red pepper, corn kernels, and shrimp. Raise the heat to medium, cover the pan, and cook for 5 minutes. 
3. Add your herbs, stir gently to combine. 
4. To finish, turn off the heat and gently stir in the cold butter to create a velvety finish to your dish.

 
Serve as is, with sliced boiled Yukon Gold potatoes, over pasta, or rice. You can also use this as a topping for bruschetta-cut the shrimp into bite sized pieces for easy eating.

I couldn't wait to leave the theatre after I watched the movie "Julie and Julia". I couldn't wait to get home and make Julia Child's mouth watering bruschetta. This is by far my favorite way to eat summer tomatoes. I am now adding Ina Garten's Homemade Ricotta. Combining recipes from two of my favorite chef's makes the perfect dish. Give it a try!

1 loaf artisan bread(baguette, ciabatta, crusty boule) cut into eight 1/2 inch slices 
1 pound assorted heirloom tomatoes (or cherry tomatoes)chopped small
Fruity extra virgin olive oil
1 large clove garlic, peeled and halved
sea salt or kosher salt
8 basil leaves, cut into thin strips

Optional: slices of fresh mozzarella or ricotta cheese spread on the toast
​

1. Toss tomatoes with 1 Tbs extra virgin olive oil and about 1 tsp salt.
   
2. Fry bread in 2-3 Tbs extra virgin olive oil in skillet, browning on each side, and adding 1 more Tbs oil if necessary.
   
3. Rub the cut half of garlic over 1 side of fried bread.
   
4. Spoon the tomatoes (with oil and accumulated juices) over bread. Top with chopped basil.

Serves 6
¼ pound smoked thick-cut bacon, diced
2 tablespoons butter
1 large onion, diced
2 stalks celery, diced
1 teaspoon fresh thyme or ½ teaspoon dried
2 medium *potatoes, unpeeled, ½ inch dice
1 tsp kosher salt
4 cups whole kernel corn (about 4 ears of corn)
4 cups whole milk 
1 cup potato water
1 ½ tsp salt
¼ tsp pepper
¼ cup parsley, chopped

1. Heat a large heavy-bottomed soup pot over medium-low heat. Melt the butter and add the bacon, onion, celery, and thyme.  Sauté until the onions and celery are soft, about 8 minutes.
2. In a separate saucepan, add the diced potatoes and 1 teaspoon of salt. Add enough water to cover the potatoes. Cook until the potatoes are fragrant and just fork tender.
3. Add the potatoes, 1 cup of their water, corn, milk, salt and pepper to the cooked onions and celery in the soup pot. Bring to a simmer and cook for 5 minutes to heat through and cook the corn. Taste to see if you need more salt and pepper. Add the chopped parsley just before serving.
   
   *Yukon Gold, Russet, or Red Potatoes, sweet potatoes can be used as well.

Additions: Cherry tomatoes (sliced in half), cooked shredded chicken, raw or cooked seafood-if using raw, add to the soup in the last 5 minutes of cooking to cook through. 

​1 pork chops, bone-in about 1 ½-2” thick (3-5 pounds)
2 tablespoons herb/spice rub*. 
1 cup ripe peaches, unpeeled and diced
¼ cup red pepper, seeded and diced small
¼  cup red onion, diced
1 tablespoon jalapeño, seeded and finely chopped
3 tablespoons cilantro or mint, chopped
1 tsp. grated lime zest
1 tablespoon fresh lime juice
Salt and freshly ground pepper, to taste
 

1. Remove pork chops from packaging, rinse, and pat dry with paper towels. 
2. Sprinkle 2 tablespoons of your favorite seasoning over both sides of the pork chops and rub in well. Place the chops in the basket of your air fryer.
3. Set the air fryer to 400 degrees and cook the pork for 12 minutes, turning the chops over at 6 minutes. Remove the pork from the air fryer and allow to rest for about 5 minutes before serving. 
4. To make the peach salsa, in a bowl, combine the peaches, red pepper, onion, jalapeno, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Serve over pork chops.

 
*Rub I used in class=Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic
 

You must own "Six Seasons" by Joshua McFadden. This book will open your palate to the wonderful combination of "sweet savory" and to imaginative ways to prepare vegetables in any season. 

Serves 2
​3/4 pound steak tips
kosher salt and freshly ground black pepper
1 pound broccoli, stems trimmed and peeled, stems sliced crosswise into 1/8-inch coins and tops cut into florets
1/3 cup Caper Raisin Vinaigrette (recipe below)
1 cup dried breadcrumbs
 

1. Season the steak well with salt and pepper. Let it sit for at least 10 minutes and up to 1 hour.
2. Heat a heavy medium pan over high heat. Blot off any excess moisture from the surface of the steak, add it to the skillet, reduce the heat to medium, and cook until the first side is nicely browned and the steak looks about one-third done.
3. Flip the steak and cook until rare or medium-rare-about 5-8 minutes. Transfer to a plate to rest and tent with foil. Don't wipe out the skillet.
4. Place broccoli florets and coins into the  hot pan, increase the heat to high, add 1/2 cup water, cover, and steam for 3 to 4 minutes. Uncover and cook until the broccoli is tender and the water has evaporated, another 3 to 4 minutes, depending on the size of your florets.
5. Remove the pan from the heat, add 1/3 cup vinaigrette, and toss to combine. Taste and adjust with more vinaigrette, salt, or pepper.
6. Slice the steak across the grain. Arrange the broccoli on a plate or platter, top with the steak and any accumulated juices, sprinkle the breadcrumbs over everything, and serve right away.

Caper-Raisin Vinaigrette
2 tablespoons plus 1 teaspoon balsamic vinegar
1/3 cup golden raisins
3 garlic cloves, peeled
3 tablespoons capers, rinsed and drained
one 2-ounce can anchovy fillets, drained
3/4 cup lightly packed flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
kosher salt

1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.
2. Put the garlic in a food processor and pulse until finely minced, scraping down the sides of the bowl as needed.
3. Add the capers and anchovies and pulse until you have a coarse paste. Add the parsley and pulse until completely chopped, again scraping down the sides of the bowl as necessary.
4. Add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse. Scrape the mixture from the processor into a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed. Store in the fridge for up to 3 weeks.

Serves 6
​1 ½  tablespoons olive oil 
**4 cups, about 1/2 small loaf of Artisan bread, cut into 1-inch cubes 
1/2 teaspoon kosher salt
2 1/2 pounds heirloom tomatoes-variety of colors, cherry tomatoes, large tomatoes-cut into 1 inch pieces
1 large red pepper, seeded and cut into 1 inch pieces
1/2 cup Liz's Vinaigrette or to taste
1/4  red onion, thinly sliced, or scallions, chives 
10 large basil leaves, cut thinly
1 ½  tablespoons capers, drained 

1. Heat the oil in a large sauté pan. Add the bread and salt and cook over low to medium heat, tossing frequently until the bread is toasted and brown. Add more oil as needed. 
2. Place the toasted bread into a  large bowl. Add the tomatoes, red pepper, and 1/2 cup of Liz's Vinaigrette. Toss well to coat and let the salad rest for about 15 minutes. 
3. Add the sliced onion, basil leaves, and capers and toss again. Taste and season with salt and pepper if needed. Serve immediately.

Notes:**The bread in this recipe is a defining ingredient, but many of us are trying to cut down on carbohydrates.

• You can reduce your carbs in this dish by reducing the amount of bread.
• Substitute some of the bread with other vegetables-cucumbers, blanched broccoli or green beans. 
• Reduce the bread and add a protein-lobster, chicken, sausage, bacon, scallops, etc.

Serves 4
​1 lb cucumbers, peeled, seeds scooped out, and sliced ¼ inch thick
1 small handful mint leaves, roughly chopped
3 scallions, sliced on the diagonal into long, thin slices
1 Kosher or sea salt & lots of freshly cracked pepper
¼  cup white wine vinegar
¼  cup walnuts, almonds, or pecans, lightly toasted
½  cup yogurt, plain-whole fat
1 tiny handful rose petals
½  tsp rose water
 
1.Place the cucumber slices into a colander or strainer and toss with 1 teaspoon of salt. Let sit for 30 minutes to allow the salt to draw out the excess moisture. Blot the cucumbers dry with a paper towel. Transfer to a large bowl.
2.Mix the rose water and vinegar together, add to the cucumbers and toss. Add the yogurt and toss again. Add the scallions, nuts, mint, and cracked pepper and toss again. Taste and adjust with more vinegar, salt, or pepper.  Serve soon.

Serves 4 with leftovers

5-6 cups fresh broccoli florets and cut stems (about 1 pound of florets)
¼ cup of red onion, chopped
½ cup dried cranberries or raisins
1 cup mayonnaise (or ½ cup mayonnaise and ½ cup sour cream or plain yogurt)
2-3 tablespoons apple cider vinegar
1 tablespoon honey, or 1 teaspoon sugar
Salt and pepper to taste.
 
Additions: 2 cups shredded sharp cheddar cheese, cooked bacon, 1 cup peas, chopped celery, pumpkin seeds, sunflower seeds, or slivered almonds.
 

1. Combine the cut broccoli florets and stems, chopped onion, and dried cranberries in a large serving bowl. 
   
   
2. In a separate bowl whisk together mayonnaise, cider vinegar and honey. Add the dressing to the salad and toss to mix well. Season with salt and pepper to taste. Chill thoroughly before serving. The salad will keep in refrigerator for 3-4 days.

1 ½ cups fresh or frozen blueberries
½ cup water
¼ cup granulated sugar-add more or less depending on how sweet your berries are
Zest of ½ lemon or orange 
1 tablespoon cornstarch
¼ teaspoon vanilla extract
½ cup blueberries
Pinch salt
Optional: 1 tablespoon fresh basil, chopped
                ¼ teaspoon dried lavender
 

1. Combine the blueberries, water, sugar. Bring to a simmer and cook until the blueberries burst, about 5 minutes.
2. In a small bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry.
3. Slowly stir the cornstarch slurry into the blueberries over a low flame. The sauce will thicken immediately. Continue to cook while stirring for 1 minute.
4. Remove the sauce from the heat and gently stir in vanilla, lemon zest, ½ cup blueberries, and optional herb if using. Let the sauce cool down and refrigerate until ready to use. Store the sauce in the refrigerator for 2 weeks or freeze for up to 6 months.

​Serving suggestions: 
Topping: Serve over ice cream, yogurt, cake, French toast, or pancakes. 
Soup: Add heavy cream and/or sweet wine to create a cold blueberry soup. Add additional berries (raspberry, black berry, strawberry).
Savory Sauce: Heat the desired amount of sauce in a saucepan with 1-2 tablespoons of balsamic vinegar and ¼ teaspoon crushed red pepper.   Season with salt and pepper to taste.  Serve over pork, chicken, or fish. 

FOOD52 is my go-to recipe website. Here is another of my favorite recipes. Visit FOOD52 any time you are looking for a new way to prepare any favorite or new ingredient that comes your way.

Roasted Rhubarb and Strawberries
By LADYSTILES via Food52

​Serves 4

2 cups hulled strawberries, cut in half
3 cups roughly chopped rhubarb
1/4 cup maple syrup
1/4 cup sweet vermouth
1 tablespoon balsamic vinegar
1/4 teaspoon sea salt

1. Preheat oven to 350 degrees with a rack positioned in the middle of the oven. Line a rimmed baking sheet or large cooking dish with parchment paper, this is a juicy dish and you don't want the delicious juices running all over your oven.
   
   
2. In a large bowl mix the strawberries and rhubarb. In a small bowl whisk together the maple syrup, sweet vermouth, balsamic vinegar and salt. Pour this over the rhubarb and strawberries, gently tossing until coated. Spread the fruit out on the baking dish in a single layer, drizzling the juices over the fruit and slide into the oven.
   
   
3. Roast the fruit for about 40 minutes, the juices should be thick and the rhubarb tender to touch. Transfer to a bowl once out of the oven and still warm. Use immediately or store in the fridge for up to one week Serve spooned onto ice cream or a slice of sweet bread, a biscuit, oatmeal or french toast.

Serves 4

​1 pound fiddle head ferns, trimmed and washed
2 Tbs unsalted butter
2 cloves garlic, sliced thinly
Kosher salt and pepper

1. If the fiddleheads are clean, you can move to step 2 and sauté them with the butter and garlic. If the fiddleheads have brown fronds in the center, blanch in boiling water. Bring 2 quarts water and 1 tsp salt to a boil. Drop the fiddleheads into the pot of boiling water and cook for 5 minutes. Skim any brown “fuzz” from the water.  Drain the fiddleheads in a colander and rinse with cold water. 


2. Place the butter, garlic, and fiddleheads in a large sauté pan and heat over medium-low heat. Cook for 5 minutes or until the fiddleheads are just fork tender. Season with salt and pepper and serve hot.  


Additions:
Lemon zest
Orange zest
Feta, parmesan, or goat cheese
Garlic scapes- sauté with fiddleheads

Serves 4
2-3 cups strawberries, stemmed 
¼ cup sugar, plus 2 Tbs
1 cup heavy cream
1 tsp vanilla extract or rose water (if using rose extract use ¼ tsp)

1. Slice half of the berries and set aside. Crush the remaining berries gently with a fork in a bowl. Combine all the berries with ¼ cup of sugar and let them sit for at least 10 minutes and up to 30 minutes. The sugar will draw out the berry juices. 
   
   
2. In a separate bowl, combine the cream, 2 Tbs sugar (or less if you prefer), and vanilla. Whip the cream until soft peaks form.  
   
   
3. Gently swirl the berry mixture into the whipped cream - do not mix it so thoroughly that it looks like pink yogurt, it should look “marbled”.  Spoon into glasses so you can see the marbled effect, decorate each one with a sprig of mint.  Serve immediately or refrigerate for up to 2 hours.

 
For a zesty addition add 1/3 cup Greek yogurt. Add the yogurt tablespoon by tablespoon into the whipped cream, whipping after each addition to keep the cream fluffy.

 The homemade ricotta is so easy and MUCH better tasting than any store bought brand. I added a variation to the traditional savory ricotta and prepared a dessert version with the help of my favorite food website FOOD52.com. Try them both!

Makes 2 cups
 
4 cups whole milk
2 cups heavy cream
1 tsp. kosher salt
3 Tbs white wine vinegar
 

1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. 
   
   
2. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). 
   
   
3. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth.  Save remaining whey for later use (see below). Use ricotta immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Honey Ricotta Mousse-Food52.com
​By Flirty Foodie (https://food52.com/recipes/34754-honey-ricotta-mousse)

9 ounces sheep's milk ricotta (or cow's milk), drained -I used 1 cup of the Homemade Ricotta above
1/2 cup whipping cream, well chilled
5 tablespoons honey, divided
1/4 cup chopped walnuts
zest of 1/2 lemon
 

1. Using an electric hand mixer, whip cream in a medium bowl until it forms firm peaks, about 3 minutes.
   
   
2. In a separate bowl whip together ricotta, 3 tbsp honey and lemon zest until smooth. Carefully fold whipped cream into ricotta mixture. Cover and refrigerate for approx. 30 minutes so the ingredients firm up a bit.
   
   
3. Gather two serving bowl/cups. Spoon a layer of whipped ricotta into each bowl. Followed by a layer of honey, approx. 2 tsp to a 1 tbsp honey per dish. Top with remaining whipped ricotta. Garnish with chopped walnuts. Serve and Enjoy

Cherry tomatoes are in season and if your plants are like mine, suddenly masses of cherry tomatoes are ripening all at one time.  I'll make gazpacho, tomato and basil salad, tomato and watermelon salad, tomato and corn sauce, scrambled eggs with sliced cherry tomatoes on the side, and finally...pasta with cherry tomato sauce.

Makes 2-3 cups

 2 Tbs olive oil
1lb. cherry tomatoes(or grape tomatoes)cut in half lengthwise
6 large cloves of garlic, cut into thin slivers
5 large fresh basil leaves, sliced into strips
1 pinch crushed red pepper
4 Tbs unsalted butter, COLD
Kosher or sea salt and freshly ground pepper  

1. In a large sauté pan, heat the oil and the slivered garlic over low heat.  Cook until the garlic begins to brown, about 3 minutes. 
2. Add the crushed red pepper, basil and cherry tomatoes. Raise the heat to medium high. Sauté gently until the tomatoes begin to breakdown give up their juices, about 5- 8 minutes.  If a wetter sauce is desired, add ½ cup water.
3. To finish the sauce turn of the heat and slowly stir in the cold butter 1 tablespoon at a time.  Season with salt and pepper to taste.

Serve over pasta, rice, shirataki noodles, or lightly cooked zucchini spirals. 

Additions:
Add fresh corn. Cut the corn off the cob and add to the kernels to the tomatoes after they have cooked for 4 minutes. 
Cooked shrimp, chicken, pork, or sirloin.