Early Spring Stew with Baked Ricotta | TASTE
An online magazine for today's home cook, reporting from the front lines of dinner.
Ingredients
- 17.5 oz baby new potatoes
- 8 oz ricotta
- ⅓ c extra virgin olive oil, plus more for cooking
- 2 unwaxed lemons
- Large bunch of basil, leaves picked
- 2 heads of small lettuce, such as baby Cos or Little Gem
- ½ tsp Dijon mustard
- ¼ tsp runny honey
- 1 bunch of spring onions, finely chopped
- 34 oz vegetable stock
- 10.5 oz shelled broad beans
- 7 oz shelled fresh peas
- A couple of bunches of soft herbs, leaves only, roughly chopped
More Like This
Spring Stew Recipe | Home Pressure Cooking
homepressurecooking.com
Spring vegetable stew with herbed ricotta gnocchi Recipe - Los Angeles Times
latimes.com
Spring Soup - LUCKY PLATE
luckyplate.com
Chickpea Stew with Pistachio Pesto | TASTE
tastecooking.com
Italian Vegetable Stew (Ciambotta) | America's Test Kitchen
americastestkitchen.com
Spiced Spring Sweet Potato Stew
ediblehouston.ediblecommunities.com
Recipe: Spring Vegetable Stew
austria.info
Weeknight Dinner: Ricotta & Pea Spring Pasta ⋆ The Mellow Kitchn
themellowkitchn.com