To all of you who have lots of corn and tomatoes from the garden to use up as summer turns to fall…well, screw you! I can’t even have a window box of basil with the amount of exhaust-fume buildup that collects on my windows from the busy Brooklyn avenue they face! But because I am incredibly generous and selfless (pfff), I will provide for you a very easy and yummy recipe that uses up both of those. You could also use up your basil or other herbs with this warm veggie side dish, which could also be served cold or at room temp as a salad.
Saturday, September 24, 2011
Tuesday, September 6, 2011
Ricotta Dip
Just came up with this quick app that I made ahead for tomorrow night’s dinner, and it’s the easiest thing ever. Spread it over toasted baguette slices (or, even better, flatbread) and it’s kinda like a DIY white pizza. (And this is coming from someone who was never fooled by that “English muffin pizza” nonsense. Seriously, what are we, stupid? That shizz is not pizza.)
Anyhoo, I made this with White Rose supermarket-brand ricotta; the other ingredients give it mad flavor, so don’t stress about getting a fancy expensive ricotta—it’d be like ordering top-shelf tequila in a margarita. (Really? You do that? Oh, honey, nobody is impressed.)
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