Famous foodies take this dairy-aisle pick from basic to bold.
John Mooney is the executive chef and co-owner of Bell Book & Candle restaurant in New York City. Ingredients: sourdough loaf, olive oil, salt, pepper, garlic cloves, part-skim ricotta, crushed red pepper, basil leavesCalories: 318Try this recipe:Baked Ricotta With Roasted Garlic and Tomatoes
Try this recipe: Spaghetti With Ricotta and Pea Pesto
This recipe by Joe Bastianich, a restaurateur, winemaker, author, and judge on Fox’s MasterChef, is a genius way to use up the frozen peas in your freezer.
Ingredients: Frozen peas, pine nuts, Grana Padano cheese, fresh lemon juice, garlic, salt and pepper, olive oil, reserved pesto, part-skim ricotta, mint leavesCalories: 511 (with pasta)
Marcela Valladolid is the host of Food Network’s Mexican Made Easy and author of two cookbooks.Ingredients: part-skim ricotta, pickled jalapenos, carrots, onions, cilantro, salt, ground black pepper, white corn tortillasCalories: 125Try this recipe:Mexican Ricotta Spread With Grilled Tortillas