The CSA this week brought a whole bunch of exciting new things, including a pound of squash; we decided to switch it up and take the pattypan (flat-shaped) squash, for some added excitement. After seeing a zucchini tart recipe with ricotta cheese, I was really thinking that the squash-ricotta combination would be perfect, especially on a hot day like today. Aside from using the pattypan like any other squash, I wasn’t sure what to do with it. A quick google search revealed the exciting opportunities for stuffed squash, but I couldn’t find exactly what I had in mind (ricotta, but not all mushy cheese filling). This didn’t stop us. We pulled together our mental picture as best we could, and turned out a pleasing pattypan preparation.
ib didn’t think he really liked lasagne! I proved him wrong! We used our greenmarket spinach, mushrooms, ricotta, mozzarella, and spicy Merguez lamb sausage to pull together a rich and zippy version of white lasagne. Along side, we roasted some greenmarket carrots to perfection.
With USQ Farmer’s Market ricotta in hand, we threw together an addictingly good and simple pasta dinner.