Ok, guys. You already know we have a thing for crepes, so why not keep a good thing going? This is obviously my go-to recipe for those weekend mornings when I have a little bit of extra time. But they’re also really versatile. Once the crepes are made you can stuff them with whatever you like. In this case I chose some ricotta and berries, but I’ve also done variations of eggs, ham, and sauteed arugula. Or, one of my husbands’ favorites, steak and eggs.
*Makes 2 servings
- 2 crepes (The Huffington Post has a great ingredient converter for those times you need more or less than what the recipe calls for)
- 2 cups of ricotta cheese
- 4 cups of fresh berries
- 1/2 cup water
- 1 tsp cornstarch
- 1/4 cup slivered almonds
Make the crepes according the recipe above (these can also be made ahead of time and frozen up to 1 month). In a small sauce pan, heat the berries, water and cornstarch over medium heat. Stir every so often until you see a sauce form. Be sure not to turn all of the berries to mush when stirring. In a small skillet, toast the almonds over medium heat. They only need a couple of minutes, so keep a close eye on them.
Lay the crepe flat on a plate and spoon 1 cup of the ricotta cheese down the middle and 1 cup of the berries. Fold the edges in and flip to put the fold on the bottom. Top with another cup of the berries and half of the slivered almonds. Do the same for the second crepe. You can get even fancier and sprinkle some confectioner’s sugar on top.
Happy Eating, XO.
We always like to keep things interesting and fresh, and toast is no exception. No longer will we settle for just butter or jelly! Here’s just one version of making toast a little more exciting (and filling!). If you have any other interesting toast toppings you use, let’s hear about it!
- 2 pieces of health nut bread (or whichever kind you choose)
- 1/2 of a pear, thinly sliced
- 2 tbsp ricotta cheese
- 1 tsp honey
- Dash of cinnamon
I’m sure you know the drill here – toast the bread, spread on the ricotta cheese, layer on the pear, drizzle the honey, and dash on the cinnamon. Viola! A delicious and filling breakfast.
Now Sonia claims she does toast better: mashed avocado, sea salt and a boiled egg. My sweet tooth thinks, I prevail. Team #trickedouttoast
Happy Eating, XO.
This is the first summer I’m attempting to grow an herb garden. (I say attempt because it could still all go down hill.). In it, I have chives, basil, cilantro, and peppermint, and by some act of God, I haven’t killed any of them yet. If I haven’t mentioned this already, I have a black thumb. I can barely keep a fake tree alive…
Well, I’m getting to a point where I have too many herbs and I can’t use them fast enough. I started researching some simple, “whip-it-together” recipes that I can use these herbs in and came across this fantastic food blog – Veggie & The Beast, and their literal “whip-it” style recipe. I made this for a BBQ last weekend and it was a hit. It’s so delish and refreshing, and the basil from my garden was the perfect topping.
Whipped Basil Ricotta
- 1 (15-ounce) container whole-milk ricotta
- ¾ cup fresh basil
- ½ teaspoon kosher salt (plus more to taste)
- 5 ounces cream cheese, softened
Strawberry Balsamic Crostini
- 1 (15-ounce) whole wheat baguette
- ¼ cup olive oil
- ¼ teaspoon kosher salt
- ½ pound strawberries, hulled and chopped
- ¼ cup basil, sliced or chopped
- ½ cup balsamic vinegar
- Place the ricotta and ¾ cup basil in a food processor, and process until smooth. There may be some small pieces of basil left, but the color of the ricotta should be a light green. Add salt and cream cheese, and pulse a few times until the cream cheese is fully incorporated. Taste and add more salt if you’d like.
- Pour the balsamic into a small saucepan and bring to a boil. Reduce heat to medium-low, and let simmer for 15-20 minutes, until it has reduced by half. Set aside to cool while you get the other ingredients ready (it will thicken slightly in this time)
- Preheat oven to 350.
- Slice the baguette into ¼-inch slices. Brush both sides with olive oil. Sprinkle the top of the bread with salt.
- Bake for 15 minutes, until lightly golden.
- Slice or chop the additional ¼ cup fresh basil leaves for garnish.
- Let the baked bread cool for 5 minutes, then spoon on the basil ricotta, top with strawberries and additional sliced basil, and finish with a drizzle of the balsamic glaze.
Now, you all know our obsession with anything truffle and I was lucky enough to get an assortment of truffle goodies from Jess for Christmas. Ranging from truffle salt, to truffle honey, to actual black truffles themselves. I was so excited to see all the unique dishes I could make with my new treats & did a quick experiment for this Saturday night’s wine induced festivities. See below for my quick, no cook appetizer/snack that was almost finished before I could post the photograph to our Instagram account! Make sure you like the photo, especially because my friend Caitlin’s Kate Spade salt & pepper shakers are the star of the show 🙂
- Store bought (obvi from Trader Joe’s, like I shop anywhere else) toasted baguette chips (the base of the crostini).
- Marscapone cheese (you can actually use ricotta cheese as well, but I had left over marscapone in the fridge and so I just used that vs. making a trip to the store). I smeared about 1 tbsp. on each piece.
- Truffle honey (the smallest drizzle you can do, since the truffle is a very strong flavor. I used the back of the tablespoon I was using for the cheese to drizzle a tsp. worth of the honey on each piece).
- Blackberries (I suggest cutting them in half because of the way they will fit on the crostini & you don’t want the fruit to over power the other flavors).
I add a pinch of sea salt and black pepper before adding the halved berry on top. It’s just that easy! No cook apps are my fav. They are quick to put together, require minimal clean up, and are also easy to transport.
Happy Eating, XO.