Recipes from the Gardens

Baked Ricotta with Lemon and Herbs
(Recipe courtesy of Food Network Kitchen)

Ingredients:
1-pound fresh ricotta cheese
Grated zest of 1 lemon
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Kosher salt
Pinch of red pepper flakes
1 tablespoon grated parmesan cheese
1 tablespoon extra-virgin olive oil
Sea salt
Grilled or toasted crusty bread for serving

Directions:
Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon Kosher salt, and red pepper flakes in a medium bowl until smooth and creamy.

Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.

Butternut Squash Bake with Wild Rice

(Recipe courtesy of Jenna Helwig)

Ingredients:
1 cup uncooked wild rice blend
1 3/4 cups vegetable broth plus more if needed
1 pound prechopped butternut squash (about 3.5 cups)
1 yellow onion, sliced lengthwise into thin wedges (about 1 cup)
4 ounces fresh wild mushroom blend or cremini mushrooms, sliced (about 1 1/2 cups)
3 sprigs rosemary
2 tablespoons balsamic vinegar
3 tablespoons olive oil, divided, plus more for baking dish
1 teaspoon kosher salt, divided
1.5 cups heavy whipping cream
1 1/4 ounces Parmesan cheese, finely shredded (about 1/2 cup), divided

Directions:

1. Cook wild rice blend according to package directions, substituting broth for water.

2. Transfer to a large bowl: let cool to room temperature, about 30 minutes, tossing occasionally with a fork.
3. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Place squash, onion wedges, mushrooms, and 2 rosemary springs on baking sheet. Drizzle with vinegar, 2 tablespoons oil, and 3/4 teaspoon salt. Toss to coat; spread in a single layer.
4. Roast until squash is tender and browned, 25-35 minutes. Let cool to room temperature, about 20 minutes.
5. Discard rosemary sprigs. While squash cools, combine cream and remaining rosemary sprig in a small saucepan and cook over medium heat, stirring occasionally, until cream just begins to bubble around sides. Remove from heat and let stand for 15 minutes.
6. Add squash mixture, 1/4 cup cheese, and remaining 1/4 teaspoon of salt to rice in bowl. Toss to combine; transfer to a lightly greased 2-quart baking dish.
7. Pour cream over rice mixture. Top with remaining 1/4 cup cheese and drizzle with remaining 1 tablespoon oil.
8. Bake until cream is bubbly around edges and top is browned, 30 - 35 minutes.

Happy Thanksgiving to You!