Mango & Tomato: snack

10/17/21

What To Do With Roasted Carrots: Hummus and Lentil Bowl with Feta and Pistachios

A few months ago I went to Ann Arbor, Michigan and discovered Lafayette Avenue Ceramics in a cute store. I immediately bought one of their speckled plates and have been using it ever since.

The other color of Lafayette Avenue Ceramics beautiful pieces I loved was dark blue. Today I'd like to share two recipes/ideas I created in collaboration with Lafayette Avenue Ceramics featuring roasted carrots, feta, and pistachios. The colors pop on the two beautiful pieces I received for our collaboration. You'll be seeing these quite a bit on my instagram.

Note: I roasted carrots at 425F with olive oil, salt, pepper and turmeric for about 25 minutes. The carrots for the hummus were diced; the carrots for the bowl were quartered in length.

Roasted Carrot Hummus With Feta & Pistachios

Ingredients

1/2 pound roasted carrots

1 cup chickpeas

3 tablespoons tahini

3-5 tablespoons water or liquid from the chickpeas

1/2 lemon, juiced

1 garlic clove, smashed

salt & pepper to taste

garnishes: crumbled feta, chopped pistachios, togarashi, chili oil

Directions

1. Puree all ingredients but garnishes in a food processor. Put into a shallow bowl. Top with garnishes.

Roasted Carrots & Lentil Bowl With Feta, Pistachios & Cilantro

Ingredients

labneh

cooked French lentils

roasted carrots

crumbled feta

chopped pistachios

cilantro

chili oil

Directions

Make a bowl ;)

Roasted Carrots & Lentil Bowl With Feta, Pistachios & Cilantro

Disclosure: this is not a sponsored post. This is a barter post :)

8/8/21

Meatless Monday: Ricotta Toasts With Mango & Honeyed Pistachios

Ricotta Toasts With Mango & Honeyed Pistachios are perfect for breakfast, dessert, or a snack, and are especially great for Meatless Monday.

I was inspired by an instagram post from Adeena Sussman, but changed a few things (as is pretty typical of me).

Ricotta Toasts With Mango & Honeyed Pistachios

Serves 1

Ingredients

1/4 cup smoked honey (use 3 tablespoons for pistachios and the rest as a drizzle)

2 tablespoons salted roasted pistachios, chopped

red pepper flakes to taste

2 slices of bread, toasted

1/4-1/3 cup ricotta, drained slightly

1 mango, peeled, "cheeks" cut off and thinly sliced

Directions

1. In a small pan heat the honey. Add pistachios and sprinkle with red pepper flakes. Bring the mixture to a bubble and cook for about 5 minutes. Carefully transfer to parchment paper and allow to cool. Break into pieces.

2. Slather toasts with ricotta, add a layer of sliced mango, top with honeyed pistachios, and drizzle with a bit more honey. Add a pinch of red pepper flakes for extra heat.

VERY

GOOD

7/29/21

Mango Tomato Cherry Salsa Recipe

Mango Tomato Cherry Salsa

1 mango, peeled, diced

2 Roma tomatoes, diced

1 cup cherries, pitted, chopped

1 tablespoon minced jalapeno (I used one I grew on my windowsill!)

salt to taste

1-2 tablespoons lime juice

2-3 tablespoons chopped cilantro

chips to serve

Shout out to my new Felt & Fat bowls I received as a gift from the company after being their super fan!!!

8/31/20

Best Baked Plantains I've Ever Made

plantains, puerto rican food, zhoug, appetizer, gluten free, vegetarian, snack

I LOVE plantains and associate them with my friend Laura, who is Puerto Rican and always makes plantains when we see each other.

Last year I texted Laura to tell her I baked my plantains instead of pan frying them, and she said she did exactly the same a few days prior.

Since then, I've made several versions of baked plantains, but last week I perfected my technique!

Best Baked Plantains I've Ever Made

Ingredients

a very ripe plantain peeled and sliced into 1/2" rounds

olive oil

salt

zhoug sauce from Trader Joe's or any other dipping sauce

Directions

1. Preheat the oven to 425F.

2. Line a cookie sheet with parchment paper. Trust me: do NOT use aluminum foil because plantains will stick to it.

3. Lightly brush the parchment paper with oil. Layer plantain rounds in a single layer with space in between and brush with olive oil and sprinkle with a bit of salt.

4. Bake for 10 minutes. Flip the plantain rounds and season with a bit more salt. Bake for 10 more minutes.

5. Serve with zhoug sauce.

I was so pleased with how these turned out! I think Laura would approve too.

4/29/20

Sourdough Za'atar & Cayenne Crackers

Remember Bubbly Olguita? That's the name of my sourdough starter for those who haven't been following my adventures in sourdough baking.

As I mentioned in in my earlier post, I used part of the starter to make crackers. I followed the recipe from King Arthur, but made a few changes following my twin's advice: mainly the use of olive oil instead of butter.

Sourdough Za'atar & Cayenne Crackers
Adapted from King Arthur

1 cup flour, plus more for rolling out the dough
1/2 teaspoon salt
1 cup sourdough starter
1/4 cup olive oil
2 tablespoons za'atar
cayenne powder to taste
more salt as a finishing touch

Preheat the oven to 350F.

Combine the first 6 ingredients. Refrigerate for about 30 minutes.

On a piece of parchment, roll out the dough to 1/16" thickness. Use flour if the dough is slightly sticky.

Use a ravioli cutter to stamp out your crackers. Alternatively, use a knife or a pizza cutter to cut the dough into desired shapes.

Prick each cracker with a fork to make sure they'll bake evenly without puffing up.

Sprinkle the crackers with kosher salt, slightly pressing the salt into the dough.

Carefully transfer the parchment with the cut up crackers, you do not need to separate them at this point, onto the back of the cookie sheet (this is much easier!) and bake for about 18-20 minutes, rotating the cookie sheet halfway through the baking process.

Once the crackers have cooled, break them into individual pieces.

These freeze amazingly well!

4/20/20

How To Make Injera Chips

Raise your hand if you LOVE Ethiopian food! I love it so much, I ordered it for my birthday last month. One vegetarian platter AND one medium rare beef lasted for several meals, and I even had a large piece of injera leftover.

Did you know you can freeze injera? Wrap it up tightly in plastic wrap and put in your freezer.

You can defrost injera directly on your kitchen counter for about an hour and then make Injera Chips!!!

Injera Chips
1) Preheat the oven to 425F.
2) Tear injera into chip-size pieces.
3) In a single layer, arrange injera pieces on a parchment lined cookie sheet. Roast for 7-10 minutes on each side. Allow to cool slightly.

No need for oil or spices, but you can add both if you so desire.

These chips are incredibly light and crispy and are very addictive!

12/4/19

Cranberry Sauce With Asian Pears & Orange Zest

Why is it that we only eat cranberry sauce once a year for Thanksgiving? It's such a vibrant, versatile, and beautiful sauce or condiment or topping!

Last week I concocted a large batch of Cranberry Sauce With Asian Pears & Orange Zest for my friend Jazmin's Thanksgiving dinner and have been eating leftovers on top of yogurt, mixed into overnight oats, and added to sandwiches.

My cranberry sauce uses half the sugar usually called on packages of cranberries and has a great freshness from an Asian pear and orange zest.

Cranberry Sauce With Asian Pears & Orange Zest

Ingredients
1 cup water
1/2 cup sugar
3 cups cranberries
1 small Asian pear, peeled, cut into tiny cubes
zest of 1/2 orange

Directions
1. In a medium sized sauce pan, bring water and sugar to a boil. Add cranberries, bring to a boil, lower the heat, and simmer for 10 minutes.
2. Turn the heat off and add Asian pear and orange zest.

That's all. You are done. Do not reheat the sauce.

I made 4 times the recipe and it was enough for 14 people with leftovers. In the picture above, I added the sauce to plain yogurt and home made granola.

11/27/19

Roasted Butternut Squash Dip

I have had a few butternut squashes laying around the kitchen recently. Typically, I'd cube and roast them, or turn them into a soup, but this time I decided to adapt a recipe from The Nosher for Lybian Pumpkin Spread.

Instead of pumpkin, I used butternut squash. I also turned The Nosher's recipe into a cold dip and left out the garlic because, GASP (!!!!), I was out of garlic. I also did not add honey. So basically, I created a somewhat different recipe :)

Roasted Butternut Squash Dip

Ingredients
2 cups roasted butternut squash puree
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
red pepper flakes to taste
3 tablespoons harissa
juice of one lemon
salt to taste

to serve
plain yogurt
red pepper flakes
pita chips

Directions
1. Pure all the ingredients in a blender.
2. Serve topped with a dollop of plain yogurt and a pinch of red pepper flakes with a side of pita chips.

I loved the spicy and acidic flavor of the dip and did not miss the honey because of the natural sweetness from the butternut squash!

This is a great dip to add to your repertoire.

Wishing you all a very delicious Thanksgiving!

9/9/19

Meatless Monday: Tomatillo & Avocado Salsa

Tomatillo & Avocado Salsa is a recipe that comes together quickly and is great not only with chips, but also as a salad dressing, a sauce for grilled chicken, or mixed into pasta.

Once a month, Seasonal Roots sends me a box of their produce as a gift. This past month, I got an extra credit when someone used my referral code mangotomato!!! I don't know who used it, but I thank you!!

I added tomatillos to my box using the credit from the referral code. Did you know tomatillos are not green tomatoes? Although both tomatoes and tomatillos are members of the nightshade family, as are peppers and eggplant, tomatillos aren't unripe tomatoes.

I decided to make a quick salsa using tomatillos and posted a question on my insta story whether to roast them first or use raw. ROAST was the overwhelming response.

Not having an outdoor grill, I decided to "roast" tomatillos in a dry cast iron skillet. You can also broil them!

Tomatillo & Avocado Salsa
Makes about 2 cups

Ingredients
18 tomatillos, husks removed and discarded, washed, dried
1 jalapeno
1/4 Vidalia onion
1/4 cup water
1 cup cilantro
1 avocado
salt to taste
plantain chips

Directions
1. Heat a cast iron skillet on the stove. Add tomatillos, jalapeno, and the onion and cook until all the vegetables have blackened, rotating occasionally.

2. Remove the seeds from the jalapeno and discard. Add blackened tomatillos, jalapeno, and onion to a blender with water, cilantro and avocado and pulse until you get your desired consistency. Season with salt.

I recommend refrigerating the salsa before eating. You may also substitute lime juice, at least partially, for water.

If you like more heat, leave the seeds of the jalapeno!

How gorgeous are these??? I think that's the first time I've seen purple tomatillos: alas once cooked, the color doesn't remain.

8/29/19

Picnic Dinner

Have no time or desire to cook but don't want to get take out or eat cereal for dinner? Picnic Dinner to the rescue!!

Earlier this week I quickly stopped at my grocery store to pick up the following ingredients to make a picnic dinner:

chips
salsa
hummus
soft cheese
grapes
tangerines
olives
salami

You can add sliced vegetables, something sweet and decadent, a glass of wine, or any other things you wish. This also makes for a great actual picnic!

8/20/18

Quick & Easy Pickled Red Onions With Sumac

One of the ingredients I always have on hand are onions. I add onions to soups, salads, thinly sliced into sandwiches, main dishes, and side dishes.

Pickled onions aren't only easy to make, but can elevate any dish and enhance its flavor.

Last weekend I made a quick batch of pickled onions without using any measurements and with an addition of sumac. It was so good and easy, I decided to make a second batch and to share the recipe with you.

Quick & Easy Pickled Red Onions With Sumac

1/2 red onion, thinly sliced
juice of 1 tangerine
white vinegar
a few dashes of sumac

Place sliced onions into a small jar. Add juice of tangerine and enough white vinegar to cover. Add sumac. Add the lid. Shake. Refrigerate for at least a few hours.

I've added these onions to a pulled pork sandwich, tuna salad, and a big potato salad that I'll blog about later this week.

10/10/17

Recipe: How To Make Kale Chips

Is the kale craze still going strong? I think so. I do like kale in salads and soups, but I think my favorite kale preparation is chips!

You can buy kale chips, but they are cheaper and better to make at home because you can control the amount of salt and the types of flavors/spices you may want to use.

Last week I strolled through Whole Foods and saw that purple (aka red) kale was on sale for $1! I picked up a bunch and brought it home, where it sat in the refrigerator for a week. Finally, yesterday, I turned that bunch of kale into kale chips.

How to make kale chips

1. Preheat the oven to 300F.
2. Remove and discard the thick stems from the kale leaves.
3. Tear the leaves into large pieces and wash them well.
4. Make sure to dry the leaves very well using a salad spinner, a kitchen towel, or paper towels.
5. In a large bowl drizzle kale leaves with olive oil and season with salt. You want enough oil to lightly coat the leaves, but not to soak them. Start with a small amount of oil and then increase as needed.
6. Put the kale leaves onto a cookie sheet in a single layer and roast for 20 to 25 minutes tossing the leaves every 5 minutes.
7. Once the kale leaves are crispy and have turned into chips, take them out of the oven and sprinkle with additional spices: I used sumac.
8. Allow the chips to cool down slightly and consume immediately.

This is before photo. The one above is the after.

7/13/17

Best TV Watching Food: Picnic Dinner

If you love watching TV and eating food as much as I do, I have a strong feeling you'll want to lick your computer screen or your phone screen when you'll see the photos below.

My friends Elizabeth and Sarah have been coming over to my condo on Mondays for The Bachelorette (no shame!) night, and other than catching up and watching the show together, the other highlight of our evenings is the food!!

Here are the photos from our last get together. Keep it simple: finger foods, something you can graze on, and a fun drink are the key ingredients to a fun picnic dinner.

Quick Sangria

Rose

Sliced Strawberries

Sliced Peaches

Leftovers? Make popsicles!

Cheese Plate

Triple Cream Brie

Blue

Cheddar

Baguette

Grapes

Salami

Mostly Vegetarian
Hummus
Cucumbers
Carrots
Olives
Ranch dressing
Dolmas
Salami

Not pictured: cherries for dessert.

What is your favorite TV food?

6/26/17

Strawberry & Almond Bread: Fruit By Nancie McDermott

Did you pick up fresh strawberries and want to turn them into a sweet treat for breakfast or an afternoon snack? Then you will definitely want to make Nancie McDermott's Fresh Strawberry Bread.

I received a copy of Nancie's latest cookbook called Fruit for a review and although it doesn't have any photos, it's full of easy to follow and inventive recipes featuring blackberries, cantaloupe, damson plums, figs, mayhaws, grapes, pawpaws, peaches, persimmons (featured on the cover), quince, strawberries and watermelon that are typically grown in the South. Personally, I think an addition of tomatoes would have been clever ;)

Each fruit chapter begins with an overview of the fruit, a few gardening tips and cooking suggestions. The recipes that follow don't have an overwhelming number of ingredients and can be made in a few simple steps.

I chose the strawberry bread, which let's be honest is more like a cake, because I don't like bananas, and that's the type of fruit that's most often featured in such breads.

I made two minor changes to the recipe: toasted sliced almonds instead of pecans or walnuts and oil instead of butter to butter my baking pans.

Strawberry & Almond Bread
Slightly Adapted from Fruit By Nancie McDermott
Copied with a permission from the publisher

Ingredients
2 cups whole strawberries
3 cups all-purpose flour
2 cups plus 1 tablespoon sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cup sliced almonds, toasted
1 1/4 cups vegetable oil
4 large eggs, beaten well

Directions
1. Preheat the oven to 350F.
2. Oil two 9x5-inch loaf pans.
3. Coarsely chop strawberries, place them in a small bowl and sprinkle with 1 tablespoon of sugar.
4. In a large bowl, whisk together the flour, remaining sugar, cinnamon, salt and baking soda.
5. Incorporate nuts and strawberries into the flour mixture.
6. In a separate bowl combine oil with the eggs and incorporate them into the flour/strawberries/nut mixture until you can't see the flour bits.
{NOTE: at this point the batter looked more like cookie dough, which made me very nervous, but magically the bread puffed up in the oven and turned out delicious!}
7. Divide the batter between two loaf pans and bake for 45-60 minutes or until the top is browned and a toothpick inserted in the center of the loaves comes out clean.
8. Cool the loaves inside the pan on a cooling wrack before turning them over.

This bread had such a lovely aroma! I really liked the combination of strawberries and almonds with a slight hint of cinnamon. Use this recipe as a template and experiment with other fruit such as peaches and blueberries or figs! Let your imagination run wild.

This would be a great dessert to slice and freeze, but I decided to bring it to work and share with a few coworkers, to their great delight.

Disclaimer: I was sent this book for review purposes free of charge, but not compensated for this post. All opinions are my own.

6/7/17

Quick Dinner Or Fancy Appetizer: Grilled Potatoes With Smoked Salmon & Black Caviar

Do you need a quick dinner idea or a fancy appetizer that requires minimum cooking and is yet flavorful, satisfying, and pretty to look at? If you said yes, make my Grilled Potatoes With Smoked Salmon & Black Caviar.

1) Brush sliced potatoes with olive oil, season with salt and grill until tender: you can do it outside or in the oven or in a Panini maker.
2) Allow potatoes to cool slightly.
3) Add thin slices of cucumbers and radishes and season lightly with salt.
4) Top with smoked salmon, full fat Greek yogurt, black caviar and dill.
5) Serve with a Bloody Mary ;)

5/3/17

Carrot Oat Muffins With Dates, Crystallized Ginger & Walnuts

Who wants a bite of my Carrot Oat Muffins with Dates, Crystallized Ginger & Walnuts? They are oil free, quick to make, and are chewy, sweet and have a bit of heat from the crystallized ginger. Pull up a chair and let me tell you how these came about.

Monday I saw a tweet from my friend Liren with a link to her Carrot Oat Muffins. The photos were gorgeous, and having made a few of Liren's recipes before, I knew these would be solid.

And then I went ahead and changed about a zillion things about her original recipe ;)

First, I'm not a fan of cinnamon or nutmeg, so I took those out. I used unsweetened apple sauce instead of canola oil. And then I added some of my favorite ingredients: dates (because god know I'm lacking in the real ones!), orange zest, crystallized ginger and walnuts.

Ta da!

Carrot Oat Muffins with Dates, Crystallized Ginger & Walnuts
Inspired and adapted from KitchenConfidante
Makes 12

Ingredients
2.5 cups grated carrots
1 cup all purpose flour
1/2 cup oats (plus more for the optional topping)
zest of one orange
1/2 cup chopped walnuts
2 tablespoons chopped crystallized ginger
10 dates, chopped
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 large egg
1/2 cup unsweetened apple sauce
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
12 muffin liners

Directions
1. Preheat the oven to 350.
2. In a large bowl combine the first ten ingredients.
3. In a smaller bowl whisk together the egg with apple sauce, two types of sugar and vanilla.
4. Incorporate the wet ingredients into the dry and using a scoop divide equally among twelve lined compartments of a muffin tin. Sprinkle the tops with extra oats.
5. Bake for 30 minutes or until a toothpick comes out relatively clean.

These aren't the ginormous muffins you'll find in Costco, but they don't need to be because they have so much flavor and sweetness and texture! Don't chop dates or walnuts or crystallized ginger too small: you want to be able to know what you are eating.

With the oats and the dates and the apple sauce, these are basically a health food ;)

Have one or two of these for breakfast or dessert or a snack. I bet they'll freeze well too!

Thanks Liren for the inspiration!

PS Loving my henna drawing I got at work ;)

3/8/17

Put An Egg On It: Soy Sauce Eggs With Togarashi

Looking for a fun twist on eggs? I've been loving these Soy Sauce Eggs With Togarashi and have made them twice during the last week and a half.

I remember the time when I was against joining instagram. What was I thinking? Why do I have to be such a late convert to new technology? Now people probably wish I stayed off instagram and did not post a zillion photographs...but that's not my problem ;)

One of the reasons I love instagram is that it serves as inspiration for places to visit, books to read, and recipes to make. Recently I saw a photo of Momofuku soy eggs on Laura's instagram and decided I needed to make them as soon as possible!

The recipe that Laura used and that I used as a template comes from Food52. After reading the comments, however, and using some common sense, I knew I'd have to make several changes.

1) I changed the method for cooking the eggs.
2) I decreased the refrigeration time because a) I did not have the patience to wait the original two hours and b) after 1.5 hours the eggs were plenty salty. I can't imagine what they'd taste like after six hours even if using low sodium soy sauce. Oy.

Soy Sauce Eggs With Togarashi

Ingredients
4 eggs
6 tablespoons warm water
1 tablespoon sugar
2 tablespoons vinegar {I used 1 tablespoon red wine vinegar and 1 tablespoon rice vinegar, but you can use whatever you have on hand}
3/4 cups soy sauce
4 eggs
togarashi {read my previous post about my obsession}
toast
avocado
tomatoes

Directions
1. Place the eggs into a small pot and cover with cold water. Bring to a boil, cover, turn off the heat and let stand for 8 minutes.
2. Remove the eggs from the hot water, dunk them into a large bowl filled with cold water and ice cubes and peel after about 5 minutes.
3. Meanwhile, dissolve the sugar in the warm water and whisk in vinegar and soy sauce.
4. I found it best to use a tall container for marinating the eggs. Place the eggs in the tall container, pour over soy sauce mixture and refrigerate for 1.5 hours. I used a small saucer to push down the eggs so they were fully immersed in the solution.
5. Remove the eggs and serve halved or quartered topped with togarashi with a side of toast, avocado and tomatoes.
6. If you aren't going to use all the eggs at once, store the remaining eggs in a separate container from the soy sauce mixture, which you could reuse later!

I LOVED these! The yolk was slightly undercooked, there was no need to add any salt, and the togarashi added great texture and a bit of heat.

Come back to see another way I ate these eggs later this week or next week or go check out my instagram feed ;)

3/6/17

Meatless Monday: Avocado & Mango Toast With Togarashi

If you love avocado toasts as much as I do and are looking to make a few upgrades to this well-deserved food trend, you need to make my Avocado & Mango Toast With Togarashi.

I write about my food obsessions quite a bit. Avocado toast. Savory oatmeal. Halva. Well, add togarashi to that list. Togarashi is a Japanese mix of seven ingredients that includes chili peppers, poppy seeds, sesame seeds, nori and mandarin peel to name a few.

I found a jar of togarashi in my spice cabinet and decided to start experimenting with it. I'm a fan of the bright color, the distinct flavor and the variety of textures packed into one jar.

Meatless Monday: Avocado & Mango Toast With Togarashi

Ingredients
challah, sliced, toasted
avocado, sliced
mango, peeled and sliced
salt
togarashi

Directions
1. Top challah toast with alternating slices of avocado and mango.
2. Sprinkle the toast with salt and togarashi.

Sweet, savory and spicy: you get it all in one bite!

Stay tuned for another recipe featuring togarashi!

Questions for you:
1) what's your favorite take on avocado toast?
2) how do you like to use togarashi?

2/7/17

Comfort Food: Hummus With Ground Lamb, Feta & Pistachios

Comfort food doesn't have to mean low and slow, fattening, braised, or warm. It can be something that takes you less than 15 minutes to make, still has a lot of color and texture, and that doesn't leave you wanting to unbutton your jeans ;) This is exactly the case with my Hummus With Ground Lamb, Feta & Pistachios.

This year I'm continuing my friendship with Superior Farms because we have the mutual love of lamb. They sent me a gift card to cover the cost of groceries and asked me to come up with a cold weather/comfort food dish.

This dish is inspired by the hummus plate I had at Shaya in New Orleans last month.

Hummus With Ground Lamb, Feta & Pistachios

1. Brown ground lamb in olive oil and season with salt and green za'atar. Make sure to drain any excess fat.

2. Spread a thin layer of hummus on a dish.

3. Top hummus with browned ground lamb, chopped pistachios, cubed feta, chopped fresh cherries. {Note: I originally wanted to use pomegranate seeds, but my grocery store was out of pomegranates. Cherries were a great substitute. You can also drizzle pomegranate molasses.}

4. Drizzle the dish with chili oil and add a sprinkle of salt and za'atar.

5. Serve with pita chips.

What would you make with ground lamb?

12/5/16

Meatless Monday: Ricotta With Radishes And Marcona Almonds

I love avocado toast. But it's rare to find avocados that are perfectly ripe exactly when you want to eat them. Also, I've been trying to cut down on carbs, which makes the "toast" part somewhat problematic.

Still, occasionally I crave something smooth and decadent with a bit of heat (in avocado toast I add sriracha!). That's how this Ricotta With Radishes And Marcona Almonds idea came about. You get the creamy ricotta, which has zero need to ripen, the crunch or radishes, similar to a toasted piece of bread, and a drizzle of chili oil instead of sriracha, with a few extras thrown in.

1) using a fork, vigorously whip ricotta in a bowl
2) spoon ricotta onto a shallow plate or a board, or if you desire a toasted baguette slice
3) drizzle with chili oil
4) top with radishes, Marcona almonds, celery leaves
5) sprinkle with Black Truffle Sea Salt {shout out to San Francisco Salt Co for sending me a few samples}

This makes a great side salad, light lunch or an appetizer.

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