Lemon Ricotta Pancakes

Most people who know me know that I tend not to order pancakes out at restaurants because I am incredibly picky. I like them a little bit crispy on the outside, especially around the edges, and tender on the inside with a nice crumb. I do not care much for completely fluffy, cakey pancakes or super sweet ones. My favorite pancakes throughout most of college were the ones at the local diner in my college town of Hanover, New Hampshire. Lou's had the best blueberry buttermilk pancakes. They were enormous. Plate-sized, in fact. I could usually manage a short stack or a single pancake with some sort of egg dish or simple scrambled eggs. Now I am talking about buttermilk pancakes, which are a bit of a different animal than these ricotta cakes I have here. Ricotta pancakes, if you have never had them, are a something special. Ricotta keeps them moist and tender, but they get a lift from beaten egg whites. I associate them with spring when the weather is warmer and when berry season is just around the corner because berries pair beautifully with ricotta.

In this version, I use the zest and juice of a lemon because I love the brightness it gives. I also use two different "flours." Almond meal provides a toothsome quality and the mild almond flavor works well with the ricotta and lemon. It also supplies some good protein. Oat bran provides extra fiber, iron, and a little protein too. The key to keeping these light, despite these heavier flours, is to beat the egg whites separately and fold them into the batter.

I topped mine with my strawberry vanilla chia jam and coconut butter, but experiment with what you like- honey, almond butter, yogurt, or go big with whipped cream. I recommend about four pancakes per person if this is the only thing served for breakfast or brunch, but fewer per person if other dishes are available. They are best served immediately, but can be kept in a warm oven (200 degrees Fahrenheit) for up to 20 minutes without drying out or stored in the refrigerator for a few days, understanding they will lose some of their lightness. I have frozen other pancakes for up to a month, but the ricotta cheese in these does not freeze as well so I do not recommend it. I hope you enjoy!

Lemon Ricotta Pancakes

1 cup almond meal
1/2 cup oat bran
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, whites and yolks separated
1/2 teaspoon pure vanilla extract
1/2 cup whole milk or part-skim ricotta cheese
1/4 cup milk (I used 1%, but any milk of choice should work)
1 lemon, zested and juiced
1 tablespoon honey
1 tablespoon coconut oil or vegetable oil for cooking
Topping ideas: strawberry chia jam, coconut butter, honey, yogurt, whipped cream

In a small bowl, mix the dry ingredients (almond meal, oat bran, baking powder, salt), breaking up any lumps from the almond meal. Set bowl aside.

In a larger bowl, whisk the egg yolks, vanilla extract, ricotta cheese, milk, lemon zest and juice, and honey together until combined.

Beat the egg whites in a bowl for 3-5 minutes on high until soft peaks form. Fold the egg whites into the wet ingredients. Once combined, fold the dry ingredients into the mixture, careful not to deflate the egg whites too much.

Heat a griddle or cast iron pan over medium heat. Add 1 teaspoon of coconut or vegetable oil to pan, swirling to coat. Use a 1/4 cup measuring cup and spoon the batter onto pan. Cook for 3-4 minutes per side or until golden brown. These take a bit longer than regular pancakes and will not produce the same bubbles on the surface when ready, so just use a spatula to lift the pancake and check for doneness. Move pancakes to a wire rack and continue with the next batch, adding about 1 teaspoon of oil to the pan per 3 pancakes. 

Pancakes can be kept warm in a 200 degree Fahrenheit oven for about 30 minutes before running the risk of drying out. Top with your desired toppings and serve. Makes 8 pancakes, enough for 2-3 people.

Spring Spinach and Goat Cheese Stuffed Grits

Last fall, my Mom and I ventured to Nashville, Tennessee for a rare, but special, Mother-Daughter weekend. Neither of us had never been there, so we could not wait to explore the area. Our main stop was attending the Fall Supper Club that the beautiful McKel Hill of Nutrition Stripped hosted at Bloomsbury Farm. I have so many wonderful things to say about the dinner, but her pictures from the event really do the best at expressing how lovely it was (and if you look closely, you can even see pictures of my Mom and me at the farm:) ). From the picturesque greenhouse setting, to the delicious food served family style, to the live music by Elenowen, I was reluctant to head back to our hotel for the evening. It was pretty neat to finally meet McKel in person, and she has a wonderful positive energy about her that is even more magnetic than it is on her website.

During the rest of our stay, we wandered around Nashville, learning that Nashville is not really a walking city, that despite that fact, it is not easy to find cabs there, and that Marché Artisan Foods is worth a visit for breakfast, brunch, or lunch...whatever you call that first meal of your Saturday morning. I had read some good reviews for Marché on Yelp, which our hotel doorman- and the line out the door upon our arrival- confirmed. The food coming out the kitchen looked simple, but delicious. When we finally got a table, I knew immediately what I wanted because I had seen a few of them go by me on the waitress' trays only to be devoured by happy customers. I cannot remember exactly what they called it, but it was essentially a grits casserole stuffed with ricotta, goat cheese, spinach, and mozzarella. A fried egg lounged on top. Being from North Carolina, I have a thing for grits, and the stiffer texture of the grits in this casserole was really satisfying. I had been wanting to recreate what I had at Marché's for some time, and after a few attempts, I think this one is a winner, albeit a bit lighter than their version.

This is a perfect make-ahead dish for a breakfast or brunch, especially with Mother's Day right around the corner. Then again, I have been eating it for lunch and dinner, and find it absolutely satisfying.

I have to take a moment to thank my friend Olivia and her mother for supplying me with three ingredients that really made this dish so special when I made it this last time. Olivia and I recently became friends during a yoga teacher training program, and I was so fascinated to learn that her mother in Virginia grows vegetables for the local farmers' market and raises goats for goat's milk, yogurt, and cheese. Olivia, being incredibly generous and kind, recently gifted me an Egyptian Walking Onion plant, a dozen eggs, and a jar of homemade goat cheese flavored with bits of Egyptian Walking Onion. The goat cheese is heavenly...worthy of being eaten by the spoonful, and the eggs have a deep sunset yellow yolk. The scallions have the slightest garlic flavor. To celebrate these food gifts and my new friendship with Olivia, I incorporated all of those ingredients into this dish, giving it tremendous flavor and brightness. I urge you to seek out a local goat cheese and local eggs, maybe finding fresh chives or scallions at the local farmers' market to really get the best flavor. I hope you enjoy!

Spring Spinach and Goat Cheese Stuffed Grits

Grits:
4 c. water
1 1/4 c. stone-ground yellow or white grits, coarse cornmeal, or polenta
1 t. salt
2 T. olive oil

Filling:
1 c. chopped frozen spinach, thawed and squeezed dry to yield about 1/2 c. chopped spinach
1/2 c. whole milk ricotta cheese
1/2 c. fresh goat cheese
1 egg
1/4 t. salt
1 T. basil pesto
2 scallions, white and light green parts, chopped or a handful of chives, chopped
1 c. grated mozzarella cheese

Garnish:
2 scallions or a handful of chives, finely sliced
Parmigiano-Reggiano, for sprinkling
1-2 eggs per person

Begin with the grits. Bring 4 cups of water to boil over high heat in a medium saucepan. Add the grits, whisking to combine. Bring to a boil, and then reduce heat to low, stirring occasionally to prevent sticking on the bottom. When the grits are tender, after about 45-50 minutes, and the mixture has thickened, remove from heat, add the salt and olive oil, and stir to combine. Taste and adjust the seasoning to your liking.

Meanwhile, prepare the filling. In a medium bowl, combine the drained spinach, ricotta cheese, goat cheese, egg, salt, basil pesto, and chopped scallions. Stir to combine.

In a square baking dish, pour half of the grits into the pan, spreading into an even layer. Sprinkle with 1/2 c. of grated mozzarella cheese. Spoon the filling over top and spread until even. Sprinkle the filling with the remaining 1/2 c. of grated mozzarella. Carefully spread the remaining grits over top in an even layer. Cover and place in the fridge for at least 2 hours or overnight.

Preheat oven to 400 degrees Fahrenheit. Remove any covering from the grits. Place the pan in the oven and bake for 45-50 minutes or until the top is golden. Remove from oven and let cool 15 minutes before serving. Garnish with chives or scallions, Parmigiano-Reggiano, and an egg or two, if desired. Serves 6.

Notes:
* I used these Carolina Grits for the grits. There is a lot of debate on what the differences between polenta, grits, and cornmeal are, and those differences are based on the type of corn used and the degree of milling. For this recipe, try to find a coarser ground corn meal- not too fine, often labeled stone-ground.
* You can use fresh spinach, either steaming it gently or sautéing it, and then squeezing any excess moisture out of it before chopping.
* Pecorino romano or parmesan cheese work well to garnish, too. 

Butternut Squash, Ricotta, and Pistachio Crostini

It's no secret that I love butternut squash. It's earthy, just a little sweet, and I believe that roasting brings out it's very best qualities. It also pairs well with crunchy buttery nuts and soft cheeses. Butternut squash and ricotta is a pretty classic pairing, but the whole flavor really sings with chopped pistachios, a little drizzle of pistachio oil, and local honey. If pistachio oil can't be found, a high quality extra virgin olive oil makes a beautiful substitute. This crostini has been a real crowd-pleaser at various get-togethers. It's eye-catching beauty alone makes it worthy of an appearance at your next party. I hope you enjoy!

Butternut Squash, Ricotta, and Pistachio Crostini

1 small butternut squash, peeled, seeded, and chopped into 1/2- inch cubes
1 T. olive oil
1 baguette, sliced into 1/4 inch slices
1 1/2 c. ricotta, preferably local, grass-fed, and/or organic
1/2 c. unsalted shelled pistachios, roughly chopped
1-2 T. local honey, for drizzling
pistachio oil or extra-virgin olive oil, for drizzling
sea salt, as needed

Begin by roasting the squash. Preheat the oven to 400 degrees Fahrenheit. Position two oven racks towards the middle of the oven. Line a baking sheet with parchment paper. Toss the butternut squash pieces with 1 tablespoon of olive oil and an even sprinkling of salt, and spread out in a single layer on the parchment. Bake for 25-30 minutes, stirring once or twice during baking, or until squash is tender and a little brown around the edges.

While the squash bakes, slice the baguette into 1/4- inch slices and place on a baking sheet in a single layer. Place the sheet in the oven on the other rack and bake until the bread is just a little toasted, about 8-10 minutes.  Remove the sheet from the oven and allow the bread cool.

Assemble the crostini. Top each with a small spoonful of ricotta, a few butternut squash cubes, a sprinkle of chopped pistachios, a drizzle of honey, and a drizzle of pistachio oil or extra-virgin olive oil. Sprinkle with a little sea salt. Enjoy! Serves 10-12 as an appetizer.