Sauces, Spreads, & Condiments

It's very exciting to have not one, but two, versions of this soft cheese that is an important ingredient in many southern Italian dishes. Miyoko's other recipe, for almond ricotta, is listed separately.
Miyoko says: "This version of ricotta, which can be made in a jiffy, is a fine filling for lasagne, stuffed pasta shells, calzones, and other such dishes. The recipe is for a basic, plain ricotta, but you can enhance it by adding garlic, herbs, and olive oil, as in the variation."

Makes about 2 1/4 cups

An herb and spice seasoning combination; Nancy says: "Use on almost everything."

Here is a dish that is wonderful in itself and that can also substitute for guacamole for those of us who live very far away from where avocados grow and want to eat more local products. Broad beans grow well here in Sweden and probably all of Europe and places with similar climate. They have a lovely taste and are rich in protein.----Kerstin

Here is a parmesan recipe, easy to make and tasty and on top of a raw tomato-sauce with zucchini - spaghetti ( made with a spiralizer) or zucchini-tagliatelle (made with a potato peeler or a mandoline.) It is something delicious for hot summer days. I found the recipe on Tiffany's blog: http://livelearnloveeat.com/ -----Christel