Ricotta Archives - An Edible Mosaic™

Ricotta-Stuffed Omelet with Cherry Preserves {Gluten-Free}

April 28, 2017 by Faith 2 Comments

Ricotta-Stuffed Omelet with Cherry Preserves takes just five minutes and five ingredients to make, and is perfect for Mothers Day or any special breakfast or brunch.

With Mothers Day right around the corner, its nice to have a few truly special breakfast and brunch ideas up your sleeve. That is particularly true if the recipe comes together in just five minutes and follows the idea of less is more, allowing the flavors of top-quality ingredients to truly shine!…

Savory Pumpkin, Ricotta, and Caramelized Onion Tart

October 17, 2014 by Faith 11 Comments

Step aside sweet pumpkin pie… There’s a new tart in town....

Ricotta-Pistachio Toast

January 11, 2013 by Faith 12 Comments

January is a month for reflection. Looking back on things past, and looking forward with hope and optimism to what lies ahead. For many of us, January 1 brings a laundry list of changes: new diet, new workout routine, newly organized pantry, closet and desk, etc. Then by January 31 few of any of these changes have become permanent habits. Why? I think it’s because we’re too hard on ourselves. We want to make that perfect version of ourselves a reality overnight, all at once, when the true reality is that baby steps toward our goals are much more likely to have lasting impact. And […]...

Pistachio + Rosemary White Pizza {And a Gourmet Oil + Vinegar Giveaway}

January 8, 2013 by Faith 180 Comments

Never in a million years would I have thought that I would get excited about vinegar. Vinegar, of all things. Either my life has gotten that dull (lol!) or this vinegar is really that exciting. An eternal optimist, Im going with scenario two. :) A couple months ago I received a few oil and vinegar samples from Vom Fass. Right away the name intrigued me; it means from the cask and it conjures up an old-world, artisanal feel, doesnt it? I dont know what I was expecting when I tried the samples, but whatever it was, everything I tried exceeded all my expectations. Scratch that; […]...

Spinach, Ricotta, & Portobello Gratins

January 13, 2012 by Faith 22 Comments

I had a couple of beautiful portobellos in my fridge and I was going to make them into giant stuffed mushrooms…but, there are a million recipes out there for stuffed mushrooms and you probably don’t need another. (Plus I was in the mood for something a little different!) I thought the mushrooms would also make the perfect base for individual gratins so I decided to do that instead....

Three Cheese Stuffed Mushrooms

December 27, 2009 by Faith 32 Comments

Every year stuffed mushrooms of some sort grace my family’s Christmas Eve dinner table. To switch it up, each year or so I try make a different kind of stuffed mushrooms…some have had ground turkey (my personal favorite, since the gamey turkey pairs so nicely with earthy mushrooms), some had crab, some spinach, others Cheddar. I wanted to do something different this year, so to get some inspiration I went to my fridge. And then I saw it, a beautiful trinity of cheeses that complement each other so perfectly…mozzarella, ricotta, and parmesan were all staring up at me, longing to be made into cheesy stuffed […]...

Roasted Zucchini Spaghetti Pie

July 31, 2009 by Faith 21 Comments

Zucchini is like a blank canvas. It’s hard to find a vegetable that’s so versatile, so amazingly delicious in so many recipes, from zucchini Milanese, to zucchini latkes, to stuffed zucchini, to zucchini cookies, etc. This time of year, everyone I know is trying to find new ways to use up their zucchini. The great thing about this pie is that you can use any roasted vegetable you have on hand. If you have the time, don’t skip the roasting step because it really deepens the vegetable’s flavor. This pie is delicious deconstructed as well…just cook up some pasta and top it with marinara […]...

Oatmeal Ricotta Pancakes with Fresh Cherry Topping

July 29, 2009 by Faith 21 Comments

I love breakfast meals. They’re filling, nutritious, relatively fast to make, and usually cheaper than other meals. Why not eat the most important meal of the day (breakfast!) for any meal? The recipe below is for one serving, because I’m sad to say my husband doesn’t like breakfast foods (aside from eggs, sunny-side up or scrambled), but also because this makes it easy to adjust for any number of people. Oatmeal Ricotta Pancakes with Cherry Topping (Yield: 1 serving) 2/3 c rolled oats (I used Quaker Old-Fashioned) ¼ c plus 1 TB ricotta cheese, divided 1 egg ½ small banana, mashed 1 […]...