Join me, Krista DeSocio for a hands-on workshop to learn the art of spring entertaining, along with tips and tricks on how to elevate your charcuterie boards.
Cucumber Dill Ricotta Cheese Spread with Roasted Tomatoes
This recipe is perfect for those end of summer tomatoes! It’s really easy, other than the tomatoes you toss everything into the food processor, send it for a whirl and you are ready to go!
Coconut Curry Soup
The stuff you’ll need: 4 cans coconut milk 4 cups vegetable broth 1 lb firm tofu (cubed into small bite-sized pieces) 2 lemongrass** – Cut the ends off and peel away the outer layers. Smash with a rolling pin to release the fragrance, toss in the pot then remove b/f serving. See note below for video…
Quick Cannoli Dip
A good cannoli is one of my all-time favorite desserts. But then I do have an obsession with ricotta cheese. I love the flavor, the texture, and the consistency, it’s so light and works well in baked goods as well as on its own.