Ricotta Pizza with Grilled Zucchini and Sun-dried Tomatoes

I was having some friends over for a lunch and had some ingredients that needed to be used up. I made way too much Ricotta, so I have been slowly using it up! Need ideas for Ricotta recipes? Try out my Swiss Chard, Ricotta, and Soppressata Ravioli or Egg Yolk Ravioli with Ricotta. Have too…

Homemade Fresh Pasta with Summer Vegetables

The farmer’s market is full of bounty, so I overbought again this week! I found myself with a bushel of asparagus, a pound of sugar snap peas, a couple ears of corn, and an overabundance of oyster squash! What to do? I thought of making a succotash, but honestly, I was not in the mood…

Homegrown Chard, Sausage and Ricotta Pizza

I have been growing a beautiful little patch of chard in my garden this year, and with my first harvest coming in, have been looking forward to turning it into a delicious dish. I wanted something flavorful and beautiful, but a little different than what I have been cooking recently. This weekend, I went to…

Butternut Squash Risotto – A Meal for my Mother

I love to visit my parents and cook them a great meal! And what better excuse than Mother’s Day? How about your mom’s birthday? My mom’s happens to always fall on or around Mother’s Day. I always ask her what she wants me to cook for her, she always tells me to surprise her. This…

Quick Leek and Onion Pasta with Anchovies

This is a really great weeknight dinner option. It takes only 20 minutes or so to make and is really satisfying with a crusty piece of bread or by itself. I really like the look of perciatelli pasta so when I do not feel like making homemade pasta, I reach for it on my shelf….

Rosemary and Parmesan Buttermilk Biscuits and Buttermilk Cornbread

I love biscuits. I force Nico to wake up early every Saturday to go to the farmers market for Blacksauce Kitchen biscuits. My rosemary bush is growing quite well and I had some Parmesan that needed grating, so these biscuits came to life. They last for a solid 3 days, I can’t guarantee more because…