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Peaches with Ricotta, Almonds, Basil and Agave

shared by Nathan Hirsch - Metro Chef, Arizona

Peaches with ricotta in a bowl
Serves 4 as a light snack

2 cups ricotta cheese 
ripe peaches, quartered
4 leaves of basil, chiffonade
1/2 cup toasted almonds, Sliced 
3 tbsp agave nectar

Mix the peaches with 1 tbsp of the agave and the basil.  Mix the rest of the agave into the ricotta cheese.  Take 4 bowls and place equal amounts of ricotta in each.  Top with the peaches and almonds.

Enjoy again and again!

shared by Chef Barbara Wilder Pearlman - Metro Chef, San Fernando Valley

Savory prosciutto and warm ricotta cheese combine with the subtle bite of fresh radicchio in this simple, springtime pizza.

Serve this simple vegetable side dish with brown rice or quinoa.

shared by Chef Dennis Horton - Regional Metro Chef, South Bay/ Orange County/ San Diego

This warm and savory soup is full of creamy goodness and packed with flavor.