Slice 1 inch off the ends of each asparagus stalk, then slice into thirds. Slice the radish into thin rounds.

Pick the mint leaves off of the stalk, keeping them whole. In a serving bowl, combine the asparagus, radish, and peas.

Dress with olive oil, red wine vinegar, salt and pepper, and toss to combine.

Dollop over Bellwether Farms Whole Milk Basket Ricotta, and garnish with fresh mint leaves.

Enjoy immediately!

Cook pasta according to package instructions until al dente, reserving 1 cup of cooking water. Then drain the pasta and set aside.

In the same pot, add the Bellwether Farms Whole Milk Basket Ricotta, parmesan, lemon zest, and juice. Salt and pepper to taste and stir until well combined. Stir in ½ cup of pasta water until smooth. Add the pasta and mix well so that the noodles are covered in sauce. You can add more pasta water to loosen up the sauce as needed. Stir in the spinach.

Top with a drizzle of olive oil, dollops of ricotta, parmesan, red-pepper flakes, and torn basil.

In a small mixing bowl, whisk ricotta for 2 minutes until smooth. It’s okay if you see little bumps. Place the whipped ricotta in a serving bowl.

In a separate bowl, stir together the mint, parsley, lemon zest, olive oil, honey, and salt. Pour the mixture on top of the whipped ricotta. Sprinkle with freshly ground black pepper.

Serve with crostini slices.

To make the crostinis, preheat the oven to 375°F. Slice the baguette into thin pieces and spread on a baking sheet. Drizzle with olive oil on both sides of the baguette and sprinkle with salt and pepper. Let it bake in the oven for 5-7 minutes, flipping halfway through.

In a medium bowl combine the flour, baking powder, and salt.

In a separate bowl, combine the butter and the sugar with an electric mixer on medium speed until light and fluffy, for about 5 minutes. Add the eggs, 1 at a time, mixing well before adding the next egg.

Add Bellwether Farms Whole Milk Basket Ricotta Cheese, lemon juice, and lemon zest. Beat to combine.

Fold in the dry ingredients.

Tightly cover the dough with plastic wrap and refrigerate overnight.

When you’re ready to bake, preheat the oven to 375 degrees F.

Line baking sheet with parchment paper. Scoop the dough (about 1 1/2 tablespoons) onto the baking sheets. Bake for 12-15 minutes, until cooked through but still pale.

Remove from the oven and let the cookies rest on the baking sheet for 15 minutes.

For the glaze, combine and stir the powdered sugar, lemon juice, and lemon zest until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Usually it will take about 2 hours to let the glaze harden at room temperature.

Bellwether Farms Ricotta is the perfect partner for vine-ripened tomatoes from your garden or the farmers market in this simply beautiful side dish for a summer feast. 

Ingredients

5 medium-size ripe tomatoes, cored
12 oz. Bellwether Farms Whole Milk Basket Ricotta 
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons grated Parmigiano Reggiano, Romano, or Dry Jack cheese
1 Tablespoon chopped fresh herbs (chives, tarragon, basil, or a combination)
Freshly ground Black Pepper

Directions 

In a large bowl, combine the Ricotta, olive oil, grated cheese, herbs and pepper.

Fill the cored tomatoes with the cheese mixture.

Bake uncovered for approximately 20-30 minutes at 375 degrees.