Apple & Honey Flatbread Pizza

L'shanah Tova! Okay, I'm a couple days late in posting a Rosh Hashanah recipe, but it's so delicious, you'll be making it year-round. Here's to a sweet new year!

Side note: I'm living in a new house
with new lighting and it's taking me time
to figure out how to take good photos. Apologies!

Mushroom & Spinach Lasagna

Lasagna is a huge comfort food for me. This was a great way for me to get rid of some extra produce in my fridge while at the same time filling my belly with delicious pasta. This recipe is based off one from smitten kitchen (whom I love!) and will make one 9x13" pan.

Baked Spaghetti Squash

I've made a couple spaghetti squash recipes before and, when I was given a fresh garden squash from a good friend this week, I almost made one of the ol' faithful recipes. I'm glad I decided to go rogue and try something new. This recipe was delicious, portioned, and easy to make. Oh, and spaghetti squash is much healthier to eat than spaghetti noodles! I got the idea for this recipe from a food blog called Cooking with my Kid; the only differences are that my recipe is meatless and I cooked it on my own (no kids here!). My recipe makes two servings.

Strawberry Honey Ricotta Muffins

Remember the awesome guest blog that Martine (from Stuffed Grapes) recently shared? Well, I returned the favor. Go check out my recipe for Strawberry Honey Ricotta muffins over at her blog (and roam around while you're there -- she has a lot of great recipes).

Thank you, Martine, for hosting my guest post & I hope everyone enjoys it!

Lover's Pizza

This pizza recipe is perfect for Valentines Day. I first heard of it from my partner when we met. He says that it is ironically called Lover's Pizza because all of the toppings are foods that you certainly wouldn't want to eat before kissing someone. I think it's called Lover's Pizza because it is so delicious that I want to marry it. Either way, I hope that you enjoy!

Roasted Eggplant Rolls

This meal takes a little longer to make than some of the others that I post, but it is totally worth it. It's a great variation of eggplant parm (which I also adore). You can stuff the eggplant with whatever you'd like (in my case, just cheese), and you can serve as little or as many folks as you want. My specific recipe serves two, and is a variation of this recipe.

Creamy Ricotta Pasta

This pasta dish is very creamy without being too high in calories. It's really easy to throw together and you can toss in whatever veggies you have on hand. It is served warm, so it is perfect for these winter months. Here is the original recipe. This recipe serves two to three.

Ricotta Blueberry Pancakes

This weekend is all about creating recipes based off of food I already have on hand. Luckily, I had some delicious juicy blueberries in my fridge (cheers to the summertime!) and leftover ricotta from my ricotta-basil muffins. I can't think of a more cozy breakfast than ricotta blueberry pancakes. This recipe is cut in half from the original and yields six pancakes.

Pair with: your morning coffee or tea

Prep time: 10 minutes
Cook time: 10 minutes

Make sure to smother your pancakes in delicious syrup!

Ingredients
1/2 cup of ricotta cheese
3/8 cup of milk -- I used almond milk
Two (2) large eggs
5/8 cup of flour
One (1) tablespoon of sugar
1/2 teaspoon of baking powder
Small handful of fresh blueberries
Pinch of salt

Directions
Whisk milk and eggs together in a mixing bowl.
Mix in flour, sugar, baking powder, and salt.
Slowly mix in ricotta cheese. If you'd like chunks of ricotta in your pancakes (trust me -- delicious!), then make sure to swirl it in, but not to blend it.
Portion out in a griddle or pan and top with a few blueberries.
Cook and flip halfway through cooking time.
Enjoy!

Ricotta-Basil Muffins

I just found Baker Street's Muffin Monday posts and I couldn't be more excited (no, really, I pretty much told everyone in my office about all of the awesome types of muffin recipes). I made a list of the ones I want to try, and this one was on the top of the list. I have a basil plant at home, so it worked out really well. The original recipe is here, and I made some changes based on what I had on hand. This yields 12-16 fluffy, savory muffins!

Pair with: a homemade strawberry-basil lemonade
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

Two (2) cups of all-purpose flour
One (1) tablespoon of baking powder
Two (2) tablespoons of fresh basil, finely chopped
One (1) teaspoon of salt
1/4 tablespoon of pepper
One (1) cup of ricotta cheese
One (1) cup of milk
One (1) large egg
Three (3) tablespoons of olive oil
One (1) tablespoon of canola oil
Directions
Preheat the oven to 375F degrees.
Combine all dry ingredients (flour, baking powder, basil, salt, and pepper). Mix until blended.
In a separate bowl, mix all other ingredients (ricotta cheese, milk, egg, oils). Whisk until blended.
In the bowl with the dry ingredients, make a well  in the center and pour wet ingredients into it.
Use a fork to mix all of the ingredients together.
Spoon dough into lined cupcake/muffin pan.
Bake for 20 minutes.
Let cool & enjoy fluffy goodness.