Well folks, The Foodies are having a busy summer – as evident by the date of our last blog post! We’ve been traveling for weddings and vacations, eating out at some share-worthy places (and some not!), and enjoying ourselves during this break from our computers; but it’s time for us to come back. We’ve been catching up on your blogs and seeing some really delicious recipes has inspired us to get back in our kitchens and share our creations.
This weekend Miss Yunks was reading Joanne‘s blog and noting dozens of her recipes to cook at home. I felt inspired by her Summer Squash and Ricotta Galette — I love zucchini and squash and ricotta cheese. The only ingredient in the galette I don’t love is pie crust. I know that’s surprising for a dessert lover like me but pie crust just doesn’t do it for me. I do, however, love pizza crust. I switched the base for the ricotta and zucchini and made a white pizza. I mixed an 8 oz container of ricotta with a cup of shredded Parmesan cheese plus salt, pepper, and garlic to taste. I spread it evenly over the pizza dough and placed sliced zucchini in circles. I baked it at 500 degrees for 15 minutes.
The yellow squash at the store didn’t look so great, so I stuck with the zucchini. I also treated myself to some flowers!
While I waited for the pizza to bake, I made cucumber Greek yogurt dip, which I’ve been thinking about since we tasted Santa Barbara Bay Greek Yogurt Dip. I bought plain Greek yogurt and mixed in diced cucumber, salt, pepper and garlic. It’s the perfect partner for my carrots.
What’s been inspiring you the kitchen lately? Or keeping you from the kitchen if you’re like us!
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3 Comments
anything with ricotta is so good!
The summer definitely keeps me away from the kitchen more than usual, too, but our CSA has been keeping me inspired. Those vegetables won’t eat themselves!
That all looks so delicious!