Ricotta Herbs And Cucumber Recipes

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BAKED RICOTTA WITH LEMON AND HERBS



Baked Ricotta with Lemon and Herbs image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 10

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

Steps:

  • Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the 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.

CUCUMBER RAITA



Cucumber Raita image

Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.

Provided by BenevolentEmpress

Categories     Side Dish     Sauces and Condiments Recipes

Time 3h15m

Yield 12

Number Of Ingredients 6

2 hot house cucumber - peeled, seeded and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
½ teaspoon white sugar
¼ teaspoon kosher salt

Steps:

  • Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

Nutrition Facts : Calories 49.7 calories, Carbohydrate 2.8 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 61.7 mg, Sugar 2.1 g

RICOTTA, HERBS, AND CUCUMBER



Ricotta, Herbs, and Cucumber image

Fluffy ricotta and fresh herbs are a natural pairing and a great afternoon snack when paired together on a piece of toast and topped with crunchy cucumbers.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

1 tablespoon chopped fresh basil, parsley, or dill
1/4 cup low-fat ricotta cheese
Toast
Cucumber

Steps:

  • Stir 1 tablespoon chopped fresh basil, parsley, or dill into 1/4 cup low-fat ricotta cheese. Season with salt, pepper, and lemon juice. Spread on toast; top with cucumber.

HERBED RICOTTA CHEESE SPREAD



Herbed Ricotta Cheese Spread image

Provided by Food Network

Time 15m

Number Of Ingredients 5

8 ounces skim milk ricotta cheese
1 teaspoon garlic, roasted
2 teaspoons fresh basil, thyme, and oregano
2 teaspoons Parmesan cheese, grated
Salt and freshly cracked black pepper to taste

Steps:

  • Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
  • Process until the mixture is rough-textured, not completely smooth

CREAMY PASTA WITH RICOTTA AND HERBS



Creamy Pasta With Ricotta and Herbs image

In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that's seasoned with loads of black pepper and herbs. For the best flavor, use at least three different kinds of herbs, break out some nicer olive oil and look for fresh ricotta. Lemon lovers can grate in the zest of half a lemon as well.

Provided by Melissa Clark

Categories     weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Salt
1 pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels
12 ounces fresh, whole-milk ricotta (about 1 1/2 cups)
3/4 cup freshly grated Parmesan, plus more for serving
1/2 cup extra-virgin olive oil, plus more for serving
1 tablespoon coarsely ground black pepper, plus more for serving
2 1/2 cups coarsely chopped soft herbs, such as basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds)

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
  • Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
  • To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.

PASTA WITH RICOTTA AND FRESH HERBS



Pasta with Ricotta and Fresh Herbs image

Provided by Lucy Footlik

Categories     Food Processor     Herb     Pasta     Vegetarian     Quick & Easy     Ricotta     Summer     Bon Appétit     Dallas     Texas

Yield Serves 4

Number Of Ingredients 10

1 15-ounce container low-fat ricotta cheese
2/3 cup nonfat milk
1/2 cup grated Parmesan cheese
2 teaspoons olive oil
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup chopped fresh basil
1/4 cup chopped fresh chives or green onions
1/4 cup chopped fresh parsley
12 ounces

Steps:

  • Blend ricotta cheese, milk and Parmesan in processor until smooth. Heat oil in heavy large skillet over medium heat. Add onion; sauté until beginning to brown, about 5 minutes. Add garlic and sauté 2 minutes. Add ricotta mixture, basil, chives and parsley to skillet; stir until heated through, about 5 minutes. Mix in rotelle. Season with salt and pepper.

FETA & CUCUMBER BITES



Feta & cucumber bites image

These decorative canapés look impressive when laid out - flavour your ricotta cheese filling with dill and garlic

Provided by Good Food team

Categories     Buffet, Starter

Time 10m

Yield Makes 24

Number Of Ingredients 6

1 garlic clove , crushed
200g feta cheese
100g ricotta
4 tbsp chopped dill , plus extra fronds, to garnish
1 large cucumber , halved lengthways, seeds scooped out and discarded
cracked black pepper , to serve

Steps:

  • Add the garlic, feta, ricotta and dill to a food processor and whizz until smooth but thick.
  • Fill the middle of the cucumber with the cheese mix and smooth over. Cut into 3cm-thick slices. Sprinkle with cracked pepper and garnish with the dill fronds.

Nutrition Facts : Calories 29 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Protein 2 grams protein, Sodium 0.3 milligram of sodium

CHARRED PEPPERS WITH LEMON RICOTTA AND CUCUMBERS



Charred Peppers With Lemon Ricotta and Cucumbers image

The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can't find Italian frying peppers or just aren't feeling them, grilled eggplant or zucchini would also pair well here.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Vegetable     Chile Pepper     Ricotta     Cucumber     Walnut     Lemon     Mint     Vegetarian     Soy Free     Wheat/Gluten-Free     Peanut Free     Quick & Easy     Healthy     Summer     Backyard BBQ

Yield 8 servings

Number Of Ingredients 9

½ cup walnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
4 sweet Italian frying peppers or Anaheim chiles
1½ cups whole-milk ricotta
1 lemon
Kosher salt
6 medium Persian cucumbers (about 1 lb.), sliced on a deep diagonal
1 cup mint leaves, torn if large
Freshly ground black pepper

Steps:

  • Place a rack in upper third of oven; preheat to 350°F. Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8-10 minutes. Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.
  • Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6-8 minutes. Transfer peppers to a cutting board and let cool slightly. If peppers are large, cut in half lengthwise.
  • Combine ricotta and 2 Tbsp. oil in a small bowl; finely grate zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.
  • Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 Tbsp. oil, season with salt, and toss to coat.
  • Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.

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