Recipe: Lemon Ricotta-Stuffed Shells

Lemon Ricotta-Stuffed Shells

Food & Wine Magazine, Dec 2024/Jan 2025, p.38
4.7 stars

This was good, not amazing -- but then we forgot to add the hot honey which would probably take it to another level, so we need to make this again! The grocery store also ran out of large pasta shells, so we used manicotti shells instead.

Ingredients: jumbo pasta shells, marinara sauce, frozen chopped spinach, whole milk ricotta cheese, garlic-and-herb spreadable cheese (such as Boursin), egg, Parmesan cheese, lemon zest, hot honey, Kosher salt

Tips/Notes:

• Use just a little bit of lemon zest like 1 tsp, not 2 Tbsp. Even with 1 tsp, it was very lemony.
• Added crumbled Impossible meatballs

Recipe: Vegetarian Red Lentil Wraps

Vegetarian Red Lentil Wraps

Food and Wine Magazine, Dec 2024/Jan 2025, p.59
4.6 stars

Delicious and healthy. The red lentil and bulgur wheat mixture had the consistency of fluffy Mexican rice.

Tomato Brown Butter Ingredients: butter, fire-roasted tomatoes, garlic, Kosher salt

Wrap Ingredients: flour tortillas, red lentils, bulgur wheat, carrot, white onion, romaine lettuce, peperoncini slices, tomato paste, ground cumin, Aleppo pepper, unsalted butter, Kosher salt, extra-virgin olive oil, water

Tips/Notes:

• Not sure it was necessary to make the Tomato Brown Butter -- I think it used too much butter; next time, I'd heat up the fire-roasted tomatoes and garlic with just a little butter.
• Didn't blend the butter to make it smooth as we didn't think it was necessary to be "butter."
• Basically made tacos!
• Peperoncini slices added a nice kick (acid) to it.
• Served with salad.