Roasted Tomatoes and Whipped Ricotta Spread

Servings: 8-10 Servings


  • 4 cups ripe cherry tomatoes
  • 2 garlic cloves, smashed
  • 1/4 cup extra virgin olive oil
  • 2 sprigs fresh thyme
  • Salt & Pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1/2 cup parmesan cheese, finely grated
  • zest of 1 Lemon
  • 1 teaspoon dried oregano
  • 1/4 cup heavy cream
  • salt & pepper
  • extra virgin olive oil
  • fresh basil leaves
  • coarse black pepper & sea salt
  • baguette, sliced into 1/3-inch slices (toasted if preferred)


  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil, then place the tomatoes on the prepared pan.
  3. Add the garlic, thyme sprigs, salt and pepper.
  4. Drizzle with the olive oil and roast for 25 minutes until the tomatoes soften.
  5. While tomatoes cool to room temperature, put all of the ricotta ingredients into a food processor or blender. Blend until smooth.
  6. Spoon the ricotta spread into a shallow bowl, then spoon the tomatoes and juice from the pan into the center.
  7. Drizzle the ricotta with olive oil, pepper, and salt.
  8. Garnish the tomatoes with basil leaves and serve with baguette slices.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Shrimp Spring Rolls

Servings: 8


Spring Rolls
  • 8 (8-inch diameter) sheets rice paper
  • 1 head of butter lettuce, individual leaves pulled
  • 1 red bell pepper, cut into 2-inch strips
  • 3 carrots, peeled and cut into 2-inch strips
  • 1 English cucumber, cut into 2-inch strips
  • 2 cups purple cabbage, shredded
  • 4 scallions, diced
  • 1 cup cilantro sprigs
  • 1/2 cup mint leaves, roughly chopped
  • 16 small cooked shrimp
Peanut Sauce
  • 3/4 cup coconut milk canned
  • 2 tablespoons curry red
  • 1/3 cup peanut butter
  • 1 teaspoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 cup brown sugar packed
  • 1/4 cup water
Sweet and Spicy Sauce
  • 1/4 cup rice vinegar
  • 1/2 cup + 1 tablespoon water
  • 1/4 cup sugar
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 tablespoon red pepper flakes
  • 2 teaspoons cornstarch


Spring Rolls
  1. Fill a plate with a 1/4 inch of cold water.
  2. One at a time, dip each sheet of rice paper for about 90 seconds. The paper should be pliable but not too soft.
  3. Place the rice paper on a clean work surface then add a butter lettuce leaf, a few red bell peppers, carrots, and cucumber. Add some purple cabbage, scallions, cilantro, and mint.
  4. Roll the bottom of the rice paper roll up and over the vegetables. Tuck the vegetables tightly. Lay two shrimp above the rolled vegetables in the rice paper.
  5. Fold the left and right sides in and then roll the remainder of the rice paper up until completely closed in.
  6. Repeat the filling and rolling process with the remaining sheets of rice paper. 
  7. Option to serve with the peanut sauce, sweet and spicy, or both!
Peanut Sauce
  1. Shake the can of coconut milk.
  2. Add all the ingredients, except water, to a pot and cook over medium heat.
  3. Stir as you cook until the sugar is dissolved and everything is heated through.
  4. Taste and add more red curry paste if you prefer to increase the heat.
Sweet and Spicy Sauce
  1. In a saucepan, combine the vinegar, 1/2 cup water, sugar, garlic, soy sauce, and red pepper flakes.
  2. Cook over medium heat and stir well to dissolve the sugar.
  3. In a small bowl with a fork, whisk together the 1 tablespoon water and 2 teaspoons cornstarch.
  4. Drizzle into the pan and continue to cook until the sauce thickens and coats the back of a spoon well. Remove from heat.

Thanks to the original recipe for inspirations found here and here.

Caprese Salad

Makes 6 Servings


  • 4 tomatoes on the vine, 1/4″ slices
  • 16oz fresh mozzarella, 1/4″ slices
  • 1/2 cup basil leaves
  • 1/4 cup extra virgin olive oil
  • fresh cracked pepper and sea salt to taste
  • Optional: top with balsamic glaze


  1. Alternatively layer tomato and mozzarella slices and basil leaves on a platter.
  2. Drizzle oil evenly across the layers.
  3. Season generously with cracked pepper and salt.
  4. If using, top with balsamic glaze.

Jalapeño Popper Cups

Makes 30 Mini Phyllo Cups


  • 3 fresh jalapeño peppers, 2 finely diced and 1 cut into slices (add or remove seeds for spice preference)
  • 8 ounces cream cheese, softened to room temperature and cubed 
  • 1/2 cup shredded cheddar  cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • 8 slices cooked bacon, cut into small pieces
  • 30 mini phyllo shells


  1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper.
  2. Dice 2 jalapeños (add or remove seeds for spice level). Thinly slice 1 jalapeño for garnish.
  3. Using a mixer, beat cream cheese, cheeses, garlic, and paprika together until well combined. 
  4. Spoon filling equally among phyllo cups.
  5. Sprinkle tops with bacon and a jalapeño slice. 
  6. Bake for about 10 minutes. 
  7. Serve immediately or reheat just before serving. 

Thanks to the original recipe found here.