Baked Ricotta with Blackberry-Thyme Smash

Boise is surrounded by golden hills, many of them charred by grass fires. But don’t be deceived: just and hour north, you’ll be among the trees, an hour further and the grass turns green, and just thirty minutes more, you’ll come around the bend into McCall and spot Payette lake, backdropped by Brundage Mountain. This is where we spent the end of August— in a cabin with family. 

We visited just two weeks after the annual huckleberry festival, but there were plenty of wild blackberries at the farmers market still, something you don’t see much of in the front range of Colorado! So of course, I had to take that inspiration and run with it— creating a massive list of things to make (yes, I do seem to have a thing for lists). And perhaps I’ll plant some berries in my yard next spring... blackberries, blueberries, and gooseberries too. 

Between blackberries, we hit the trails, exploring the Payette Lake peninsula and Bear Basin on mountain bikes. On the hottest day, we rented a paddle board and kayak— the river north of town is breathtaking. 

McCall is truly a gem of a mountain town! Outdoor enthusiasts— put this on your list. You get the strangest feeling riding your bike through the woods, like you’ve been transported to the Red Wood Forest, minus the heat! I'll be sharing a few pictures in my monthly newsletter in just a few days -- sign up here! 

Baked Ricotta with Blackberry-Thyme Smash

Published September 6, 2018 by Caitlin Sherwood

   Print This Recipe

Serves: 6-8   |    Active Time: 40 minutes

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Ingredients:

Baked Ricotta:

2 cups of full fat ricotta

1 egg

1/4 cup tablespoons Parmesan (divided in 2 parts)

Zest of 1 lemon

2 garlic cloves, minced

1/4 teaspoon salt

A few cracks pepper

1 tablespoon olive oil

Blackberry-Thyme Smash:

1 1/2 cups fresh blackberries, divided

3 sprigs thyme, plus more for garnish

Juice of 1/2 a lemon

Pinch of salt

1 tablespoon honey

For serving: crackers, crostinis, and/or crudités of choice

Directions:

1. Preheat oven to 350°F. Grease a 50-ounce capacity (about 3 cups) ramekin, baking dish, or cheese baker with 1 tablespoon olive oil.
2. In a medium size mixing bowl, whisk together the ricotta, egg, 2 tablespoons of Parmesan, lemon zest, minced garlic, salt, and pepper.
3. Using a spatula, transfer the cheese mixture to the baking dish. Sprinkle top with remaining 2 tablespoons parmesan. (Note: Do not over fill your baking dish. Make the cheese level or below the top rim of the baking dish (if needed, divide the cheese between two baking dishes. This will prevent overflow and a mess in your oven!).
4. Place in oven, and bake for 25-30 minutes. Parmesan on top should begin to turn golden.
5. While the cheese is cooking, make the Blackberry-Thyme Smash: place 1 cup black berries, leaves from 3 sprigs of thyme, juice of 1/2 lemon, pinch of salt, and honey in a bowl and mash with a fork until a saucy, jammy mixture is created. Add in remaining 1/2 cup whole berries (for texture).
6. Spoon Blackberry Smash mixture over baked cheese, and top with a sprig of thyme as garnish. Serve while cheese is still warm with crackers, crostinis, or crudités.

Zucchini Ricotta Manicotti

When you pull this casserole out of the oven, the first thing you'll see is bubbling cheese, that tempts you even when it is too hot to eat. Then, only seconds later, a hot steam that carries the smell of fresh basil and ripe tomatoes hits you. By the time the dish makes in to the counter, the sizzling begins to slow. With in a few minutes the dish sits still. It begs for you, even now when it would burn your tongue. (Maybe you sneak a bite anyways).  

By now the whole house has smelled like home cooked Italian food for 20 minutes or more, and people are beginning poke their heads into the kitchen. Is it ready? Can we eat yet? What are you up to in here? 

Cheese. Wine. More cheese in the form of ricotta. That is what you are up to. This recipe is pretty much everything. If your "everything" is ooey, gooey, and delicious, that is. And somehow folded in there is a pile of vegetables too: zucchini for noodles, spinach folded in with the ricotta, and a homemade tomato sauce that will make you proud.

This is a pile of cheesy Italian flavor you'll feel really good about eating. Despite begin literally stuffed with cheese, this recipe is light: it doesn't leave you feeling groggy the way this dish would if it was made with traditional pasta. We serve it with extra marinara sauce (I love homemade marinara sauce) and a side salad, and call it a meal. Oh--and don't forget the glass of wine! Red is perfect for this dish. 

If you're worried about the logistics of wrapping a bunch of cheese in thinly sliced zucchini, I don't blame you! But it's even easier than I originally thought it would me, so watch the video below to see how this impressive dish comes together, and you'll see you have nothing to worry about!

Music: www.bensound.com

Zucchini Ricotta Manicotti

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    |    Print This Recipe

Zucchini is cut thin and rolled around ricotta as a stand in for traditional manicotti!

Serves: 4   |    Total Time: 60 minutes

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Ingredients:

• 2 medium zucchinis
• 1 egg
• 1-1/2 cup ricotta
• 1 cup grated parmesan, split in half
• 1 8-ounce package frozen spinach, thawed
• Salt & pepper


For sauce:
• 1/2 yellow onion
• 1 tablespoon avocado oil
• 3 cloves garlic
• 1 14-ounce can crushed tomatoes
• 1/4 cup red wine
• 2 tablespoons fresh basil, minced - plus more for garnish
• 1 teaspoon oregano
• Salt & pepper

Directions:

1. First, make the marinara sauce: heat avocado oil in a sauce pan over medium heat. Dice white onion, and mince garlic. Add both to sauce pan once oil is hot, and sauté until the onion is translucent and the garlic begins to brown. Pour wine into pot, and use a wooden spoon to scrape any brunt pieces from the bottom of the pot. Allow to simmer, then add tomatoes. Stir. Add oregano and basil, and then season with salt & pepper to taste. Remove from heat.
2. Spread 1/2 of sauce in the bottom of a 9x9 baking dish.
3. Make the ricotta filling next. Place thawed spinach in a fine mesh sieve and squeeze out any excuses water. Place in a mixing bowl, and combine with ricotta, 1/2 cup grated parmesan, egg, and a few sprinkles of salt and freshly cracked pepper. Stir until combined.
4. Preheat oven to 400°F and assemble: use a potato peeler or mandolin to slice the zucchini in long, thin strips (watch the video above to see an example). Place two zucchini strips on a flat surface so that they overlap by about 1/2 an inch. Spoon about 2 tablespoons of the ricotta mixture on the short edge of the zucchini strips, and then roll up the zucchini strips around the ricotta like a roll of sushi. Place in the baking dish. Repeat until you run out of ricotta.
5. Sprinkle the remaining parmesan over the manicottis and place in oven. Bake for 30-35 minutes, until cheese is gooey, and sauce is bubbly. Allow to cool for 10 minutes before serving. Sprinkle with fresh basil as garnish. I also serve with extra sauce (the remaining 1/2) because I love marinara sauce!
6. Note: I find that when I get to the middle of the zucchini, it becomes hard to slice because of the seeds, so I move on to the second zucchini and reuse the middle of each zucchini later for another meal.

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