As is the case with so many baked cheese dips, the success of this baked ricotta can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. // alexandracooks.com - 1

Can we talk about the Madness? Uconn upsetting Michigan State? Kentucky’s last-second 3-pointer for the win? The Wisconsin-Arizona overtime nail biter?

I sound like I know what I’m talking about, right? I don’t. But thanks to theSkimm, I am up-to-date on all the most important goings-on in the world.

You also should make this baked ricotta for any guests you might find at your house watching the Final Four this weekend. As is the case with so many baked cheese dips, the success of this one can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. At least when placed before a crew of ravenous, raucous, raging sports fans.

Here, lots of fresh lemon zest, so often a good complement to ricotta, adds brightness while garlic and crushed red pepper flakes add zing. It’s a snap to throw together — can be mixed up the night before, in fact — and bakes into a thyme-flecked, bubbling mass with hot oil sputtering at the surface. Pick up a loaf of good bread and call your menu planning done. Warning: your guests might never leave.

ingredients for baked ricotta - 2 all mixed up - 3 ready for the oven - 4 As is the case with so many baked cheese dips, the success of this baked ricotta can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. // alexandracooks.com - 5 baked ricotta on bread - 6
  • 16 oz . whole milk Ricotta
  • 3 cloves garlic sliced or minced
  • 3 tablespoons minced fresh thyme
  • zest of 1 lemon
  • freshly cracked pepper to taste
  • 1 teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • ¼ cup freshly grated parmesan
  • red pepper flakes to taste
  • fresh bread for serving
  1. Preheat oven to 425ºF.
  2. Mix all of the ingredients in a bowl until well combined. Spoon into 1 large (about the size of a 9-inch oven-safe skillet) or several small gratin dishes. Bake for 10 to 15 minutes or until bubbling and just slightly golden.
  3. Let cool briefly. Serve with fresh bread.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American
As is the case with so many baked cheese dips, the success of this baked ricotta can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. // alexandracooks.com - 7

Can we talk about the Madness? Uconn upsetting Michigan State? Kentucky’s last-second 3-pointer for the win? The Wisconsin-Arizona overtime nail biter?

I sound like I know what I’m talking about, right? I don’t. But thanks to theSkimm, I am up-to-date on all the most important goings-on in the world.

You also should make this baked ricotta for any guests you might find at your house watching the Final Four this weekend. As is the case with so many baked cheese dips, the success of this one can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. At least when placed before a crew of ravenous, raucous, raging sports fans.

Here, lots of fresh lemon zest, so often a good complement to ricotta, adds brightness while garlic and crushed red pepper flakes add zing. It’s a snap to throw together — can be mixed up the night before, in fact — and bakes into a thyme-flecked, bubbling mass with hot oil sputtering at the surface. Pick up a loaf of good bread and call your menu planning done. Warning: your guests might never leave.

ingredients for baked ricotta - 8 all mixed up - 9 ready for the oven - 10 As is the case with so many baked cheese dips, the success of this baked ricotta can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. // alexandracooks.com - 11 baked ricotta on bread - 12
  • 16 oz . whole milk Ricotta
  • 3 cloves garlic sliced or minced
  • 3 tablespoons minced fresh thyme
  • zest of 1 lemon
  • freshly cracked pepper to taste
  • 1 teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • ¼ cup freshly grated parmesan
  • red pepper flakes to taste
  • fresh bread for serving
  1. Preheat oven to 425ºF.
  2. Mix all of the ingredients in a bowl until well combined. Spoon into 1 large (about the size of a 9-inch oven-safe skillet) or several small gratin dishes. Bake for 10 to 15 minutes or until bubbling and just slightly golden.
  3. Let cool briefly. Serve with fresh bread.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American
As is the case with so many baked cheese dips, the success of this baked ricotta can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. // alexandracooks.com - 13

Can we talk about the Madness? Uconn upsetting Michigan State? Kentucky’s last-second 3-pointer for the win? The Wisconsin-Arizona overtime nail biter?

I sound like I know what I’m talking about, right? I don’t. But thanks to theSkimm, I am up-to-date on all the most important goings-on in the world.

You also should make this baked ricotta for any guests you might find at your house watching the Final Four this weekend. As is the case with so many baked cheese dips, the success of this one can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. At least when placed before a crew of ravenous, raucous, raging sports fans.

Here, lots of fresh lemon zest, so often a good complement to ricotta, adds brightness while garlic and crushed red pepper flakes add zing. It’s a snap to throw together — can be mixed up the night before, in fact — and bakes into a thyme-flecked, bubbling mass with hot oil sputtering at the surface. Pick up a loaf of good bread and call your menu planning done. Warning: your guests might never leave.

ingredients for baked ricotta - 14 all mixed up - 15 ready for the oven - 16 As is the case with so many baked cheese dips, the success of this baked ricotta can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. // alexandracooks.com - 17 baked ricotta on bread - 18
  • 16 oz . whole milk Ricotta
  • 3 cloves garlic sliced or minced
  • 3 tablespoons minced fresh thyme
  • zest of 1 lemon
  • freshly cracked pepper to taste
  • 1 teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • ¼ cup freshly grated parmesan
  • red pepper flakes to taste
  • fresh bread for serving
  1. Preheat oven to 425ºF.
  2. Mix all of the ingredients in a bowl until well combined. Spoon into 1 large (about the size of a 9-inch oven-safe skillet) or several small gratin dishes. Bake for 10 to 15 minutes or until bubbling and just slightly golden.
  3. Let cool briefly. Serve with fresh bread.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American
As is the case with so many baked cheese dips, the success of this baked ricotta can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. // alexandracooks.com - 19

Can we talk about the Madness? Uconn upsetting Michigan State? Kentucky’s last-second 3-pointer for the win? The Wisconsin-Arizona overtime nail biter?

I sound like I know what I’m talking about, right? I don’t. But thanks to theSkimm, I am up-to-date on all the most important goings-on in the world.

You also should make this baked ricotta for any guests you might find at your house watching the Final Four this weekend. As is the case with so many baked cheese dips, the success of this one can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. At least when placed before a crew of ravenous, raucous, raging sports fans.

Here, lots of fresh lemon zest, so often a good complement to ricotta, adds brightness while garlic and crushed red pepper flakes add zing. It’s a snap to throw together — can be mixed up the night before, in fact — and bakes into a thyme-flecked, bubbling mass with hot oil sputtering at the surface. Pick up a loaf of good bread and call your menu planning done. Warning: your guests might never leave.

ingredients for baked ricotta - 20 all mixed up - 21 ready for the oven - 22 As is the case with so many baked cheese dips, the success of this baked ricotta can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. // alexandracooks.com - 23 baked ricotta on bread - 24
  • 16 oz . whole milk Ricotta
  • 3 cloves garlic sliced or minced
  • 3 tablespoons minced fresh thyme
  • zest of 1 lemon
  • freshly cracked pepper to taste
  • 1 teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • ¼ cup freshly grated parmesan
  • red pepper flakes to taste
  • fresh bread for serving
  1. Preheat oven to 425ºF.
  2. Mix all of the ingredients in a bowl until well combined. Spoon into 1 large (about the size of a 9-inch oven-safe skillet) or several small gratin dishes. Bake for 10 to 15 minutes or until bubbling and just slightly golden.
  3. Let cool briefly. Serve with fresh bread.

  • Prep Time: 5 minutes

  • Cook Time: 10 minutes

  • Category: Appetizer

  • Method: Oven

  • Cuisine: American

  • 16 oz . whole milk Ricotta

  • 3 cloves garlic sliced or minced

  • 3 tablespoons minced fresh thyme

  • zest of 1 lemon

  • freshly cracked pepper to taste

  • 1 teaspoon kosher salt

  • ¼ cup extra-virgin olive oil

  • ¼ cup freshly grated parmesan

  • red pepper flakes to taste

  • fresh bread for serving

  1. Preheat oven to 425ºF.
  2. Mix all of the ingredients in a bowl until well combined. Spoon into 1 large (about the size of a 9-inch oven-safe skillet) or several small gratin dishes. Bake for 10 to 15 minutes or until bubbling and just slightly golden.
  3. Let cool briefly. Serve with fresh bread.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American

Find it online : https://alexandracooks.com/2014/04/01/baked-ricotta-wisconsin-cheese-giveaway/

Baked Ricotta - 25 In this wheat berry salad, wheat berries and walnuts combine with asparagus and radishes in an addictive, chewy, crunchy, colorful combination, a simple salad to herald the arrival of spring, which at last appears to be here to stay. // alexandracooks.com - 26

About this time last year, I learned how to properly cook quinoa , a revelation that not only gave the ancient grain a permanent spot in my pantry, but also inspired a number of grain salads I made all summer long.

While the ingredients in each salad varied from radishes and peas to cherry tomatoes and cucumbers to roasted squash and wilted mustard greens, the formula was always the same: something fresh, something crunchy, something spicy, something sweet. The dressing was simple too: extra-virgin olive oil and minced red onions macerated in vinegar or lemon juice. Cheese never entered the equation, nor was it missed.

Here, wheat berries and walnuts combine with asparagus and radishes in an addictive, chewy, crunchy, colorful combination, a simple salad to herald the arrival of spring, which at last appears to be here to stay.

Happy Friday, Everyone.

ingredients - 27 cut asparagus - 28 slivered radishes - 29 drained wheat berries and asparagus - 30 ingredients in bowl - 31 tossed salad - 32 salad in bowl - 33

The recipe below can be summed up as follows:

To make a delectable grain salad every time, cook 1 cup grains in heavily salted water; drain and toss with a pinch of kosher salt (as much as a teaspoon depending on the grain/how much you salted the water) , 1/3 cup olive oil , 1 minced red onion macerated in 2 tablespoons vinegar , and freshly cracked black pepper to taste; add something crunchy (walnuts, almonds, pistachios, etc.), something sweet (raisins, currants, dates, etc.), something hot (minced chili pepper, crushed red pepper flakes, hot sauce, etc.), and something fresh (radish, asparagus, peas, etc.). Toss. Taste. Adjust with more salt, pepper, vinegar, etc. Toss. Taste. Serve.

A few other salads you might like:

Quinoa with Radishes and Edamame Summer Farro Salad Fava Beans with Pecorino Quinoa with Mango, Lime & Ginger Tabbouleh Farro with Mustard Greens and Roasted Onions Edamame and Radishes

In this wheat berry salad, wheat berries and walnuts combine with asparagus and radishes in an addictive, chewy, crunchy, colorful combination, a simple salad to herald the arrival of spring, which at last appears to be here to stay. // alexandracooks.com - 34
  • 1 cup wheat berries (pre-steamed or not — just be sure to check the cooking time on the package)
  • 1 small red onion or a few shallots
  • 1 bunch asparagus
  • 1 cup walnuts
  • 8 to 10 radishes
  • 3 to 4 medjool dates or other dried fruit
  • 2 to 3 tablespoons white balsamic vinegar
  • ⅓ cup olive oil
  • about a teaspoon of kosher salt
  • freshly cracked black pepper to taste
  • crushed red pepper flakes to taste or minced hot chili pepper (jalapeno, serrano, etc)
  1. Bring a large pot of water to a boil. Add a tablespoon of kosher salt.
  2. Meanwhile, finely chop the red onion or shallot and place in a small bowl. Cover with 2 tablespoons of white balsamic vinegar — it’s OK if all of the pieces are not submerged.
  3. Chop off the end of the asparagus spears. Cut the asparagus on the bias (just for looks) into small pieces — ½-inch to 1-inch in size.
  4. Cut off the ends of each radish. Slice thinly into rounds — a mandoline is a good tool for this. Stack a few slices at a time, then cut straight down to make slivers.
  5. Cut the dates into small pieces, set aside.
  6. If you feel like toasting the nuts, place walnuts on a sheet pan and cook at 350ºF for 8 to 10 minutes — watch closely to prevent burning. Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin. More detailed instructions can be found here . I actually didn’t toast the walnuts this time, and I thought they were delicious.
  7. Cook wheat berries according to package instruction. During the last minute of cooking, add the asparagus to the pot and cook one minute further. Note: My package called for 15 minutes of cooking time but it took about 17 minutes or so for the wheat berries to be done. I added the asparagus after the 17 minutes and cooked the wheat berries/asparagus for one minute more — wheat berries are forgiving; they won’t turn to mush like pasta if overcooked by a minute.
  8. Drain wheat berries and asparagus, transfer to a bowl and season immediately with 1 teaspoon kosher salt (or a little less if you are wary), the olive oil, pepper and crushed red pepper flakes to taste.
  9. Add the macerated red onions, chopped walnuts, radishes and dates. Toss with a large spoon. Taste. Add another tablespoon of vinegar if necessary and more salt, pepper, and crushed red pepper flakes to taste. Toss. Taste again. Serve.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes