This recipe, although not revolutionary, is far superior to store-bought ricotta, and is truly perfect on the buds (taste-buds that is). You control how thick and billowy or thinner consistency.
Super easy, super quick and super delicious. Let’s give the poor lowly-old rutabaga a chance. It really is quite tasty, sort of a cross between cabbage and turnip.
Not just for lunch, make this for a quick dinner or appetizer. Truth be told, sometimes I mix it all up and eat it as a salad.
Happy St. Patrick’s Day! Tis the season, my favorite month of the year. March has a different sort of madness around here this year. My daughter Irish dances every free moment she has. Party planning and lots of Irish recipes being developed. The sounds of Van Morrison are never far off. Éirinn go Brách! Here’s the big…