This past summer when we took a trip to Santa Fe, NM we were so inspired by the culture and love for fresh food. The hotel we stayed at also had a fresh garden and the chef was all about making farm to table food for the guests. My husband would say that it was one of the best meals of his life and it would definitely rank in my top 3.
After that trip I was inspired to start another blog with farm to table recipes. Weeks and then months went by and I just decided to incorporate those recipes into A Zesty Bite. Soon after this I found out that my friend from Vintage Mixer was putting together a monthly “Eat Seasonal” post each month. She compiles a list of fresh vegetables that are in season and each blogger is to create a new recipe with one or more of those ingredients.
For the month of March I chose to use lemon and radishes for this Whipped Lemon Ricotta open-faced sandwich. Everyone has been obsessing over whipped hummus or feta, soI decided why not make whipped ricotta. Plus the addition of lemon juice and zest just makes it pop a little more. I enjoyed this sandwich with a little honey drizzled on top but my husband actually preferred his without.
Don’t forget to check out the other awesome Eat Seasonal posts from the bloggers below.
Well Plated – Curried Broccoli Chickpea Hash
Climbing Grier Mountain – Baked Buffalo Chicken Stuffed Artichokes with Blue Cheese
Completely Delicious – Roasted Asparagus and Avocado Salad with Lemon Vinaigrette
Bless this Mess – Spinach and Mushroom Marinara with (or without) Meatballs
Cookie and Kate – Greek Broccoli Salad
Kitchen Confidante – Baked Eggs with Asparagus and Peas
Vintage Mixer – Lemon Ricotta Pancakes
Cafe Johnsonia – Blood Orange Asparagus Salad with Ginger Miso Dressing
Kelley Mountain Mama Cooks- Avocado and Mango Salad with Citrus Poppyseed Dressing
Oh, Sweet Basil- Creamy Garlic Lemon Butter Pasta
Foodie Crush – Spinach, Leek and Bacon Quiche
ENJOY ~ Meagan
Whipped Lemon Ricotta Open Faced Sandwich
- 1 cup ricotta cheese
- 1 1/2 teaspoon lemon zest
- a couple pinches of salt
- splash of lemon juice
- 1 tablespoon roughly chopped chives
- 8 ounces smoked salmon
- 2 radishes, thinly sliced
- honey for drizzle
- 4 rustic bread slices
Place ricotta, lemon zest, salt and lemon juice in the food processor. Turn on and whip for at least 3 minutes.
Toast the baguettes and spread the whipped ricotta on the tops of each of them. Place salmon on next along with radish slices, chives and honey.