Great Green Vegetable Pasta

Adapted from Simply in Season, serves 4
Date made: 5/2/2011

1 c ricotta cheese
1/2 c milk*
1/3 c Parmesan cheese, freshly grated
1 clove garlic, minced
2 tsp dried basil
2 tsp dried parsley
1/2 tsp salt
12 oz penne pasta
2 1/2 c broccoli florets*
1 1/2 c zucchini, sliced*
3/4 c green beans*
1/2 c peas*
1/4 c green onions*

Stir together ricotta cheese, milk, Parmesan cheese, garlic, basil, parsley, and salt and set aside.
In large soup pot of boiling water, start cooking pasta according to package directions.
Stir in broccoli 6 minutes before pasta is done.  Boil 3 minutes, and stir in zucchini and green beans.  Boil 2 minutes, and stir in peas and green onions.
Boil 1 minute, remove from heat.  Drain well, and return to soup pot.
Add ricotta cheese mixture to pasta and vegetables, and mix well.

Onion and Ricotta Omelette

Serves 1
Date made: 3/5/2011

4 egg whites*
1/4 c milk*
1/2 c onions, diced
2-3 Tbsp ricotta
1/2 tsp dried chives
1/2 tsp dried oregano
salt and pepper to taste

Saute onions in small skillet with 1 Tbsp olive oil or canola oil until soft.  Combine egg whites and milk and beat together until mixed well.
Spread out onions evenly over skillet.  Pour egg mixture over onions and allow to eggs to cook and harden.  When ready, flip over. Add ricotta, chives, oregano, salt, and pepper to one half of the omelette.
Fold uncovered side of omelette over the ricotta side.  Flip and cook as desired.


I had ricotta and egg whites left over from the gratin recipe, so I decided to make an omelette!  Not to brag or anything, but it was a pretty darn good omelette, a great way to start off the day!

Beet Green Gratin

Adapted from Food Network, serves 6-8
Date made: 4/4/2011

1 Tbsp butter
8 oz shiitake mushrooms*
2 cloves garlic, minced
1 lb beet greens, cleaned and picked*
4 egg yolks, beaten*
1 c ricotta
1/2 c Parmesan, grated
3/4 crumbled crackers
salt and pepper, to taste

Preheat oven to 375°F.  Melt butter in saucepan on medium heat.  Add mushrooms and garlic and sweat.  Add beet greens and mix well.
Remove pan from heat and season with salt and pepper.
In separate bowl, combine egg yolks, ricotta, Parmesan cheese, and 1/4 tsp of salt.  Combine everything and transfer to a lightly oiled 8x8 baking dish.
Top with crumbled crackers, cover and bake for 30 minutes.  Uncover, and bake for an additional 15 minutes.


YAY!  Hollygrove gave us eggs in our box this week!  I love how I can find recipes that somehow incorporate my Hollygrove produce.  I only wish that I could be this imaginative.

So I'm still not 100% sold on beets/beet greens.  However, I found it to be tasty enough, though the egg kind of threw me off a little bit.  Though my best friend came into town and said she thought it was pretty good, so I guess that's enough for me!