Total time:30 mins
Servings:2
During the development of this recipe, I learned that cottage cheese suffered from a bad reputation. Is it its affiliation with the low-calorie diets of years past? Is it the texture? Is it the flavor?
I admittedly wasn’t a big fan of that stuff until I recently tried cultured whole milk cottage cheese. It’s remarkably creamy and rich, with a deeper, funkier flavor than plain yogurt. I was hooked and started eating it for breakfast and lunch, with jam swirled or roasted tomatoes piled on top. It is good with pieces of melon; it works like a spread for bread. And if you love its flavor, it’s great whipped up in a food processor and topped with sautéed late summer vegetables and fruits.
But if you don’t, I think you should still try this simple meal. It’s just as good with whipped ricotta, albeit a little richer. Sauté the yellow squash or zucchini until browned on all sides but still juicy in the center. Stack it on top of the whipped cheese of your choice. In the same skillet, sauté the sliced plums until they caramelize and become a little jammy.
Let their juices color the cheese purple before sprinkling flaky sea salt, chopped pistachios and fresh basil leaves over each bowl. Then dig. It’s our last taste of summer, a last gasp of all the flavors we enjoy for only a few months each year.
Ricotta Squash and Plum Bowls
- If you can’t eat dairy >> consider serving them over lightly whipped, unsweetened coconut-based yogurt. Sauteed squash and plums would also be nice over mashed sweet potatoes or cooked quinoa.
- If you can’t find plums in your area >> substitute pears.
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- 1 pound cultured ricotta or cottage cheese
- 2 tablespoons olive oil
- 2 small yellow squash (12 ounces total), chopped
- 4 plums, preferably black or purple (12 ounces total) pitted and sliced
- Leaves of 2 sprigs of fresh thyme
- 2 tablespoons aged balsamic vinegar
- Flaky salt
- Freshly ground black pepper
- 3 tablespoons chopped pistachios, cashews or pumpkin seeds, for serving (optional)
- Crusty bread, for serving (optional)
In a food processor, whip the ricotta or cottage cheese until creamy and light, about 30 seconds. Divide it between two bowls.
In a medium skillet over medium-high heat, heat the olive oil until shimmering. Add yellow squash and sauté until browned on all sides, about 10 minutes. Divide between the two bowls. Return the pan to the heat, add the plums and sauté until they begin to caramelize, about 5 minutes. Add the thyme leaves, then divide between the two bowls.
Pour the balsamic vinegar over each bowl and garnish each with the flaky salt and black pepper. Sprinkle each bowl with chopped nuts or seeds, if using. Serve with crusty bread.
Per serving (1 cup cheese and 1 cup vegetables/fruit)
Calories: 558; Total fat: 32g; Saturated fat: 13g; Cholesterol: 70mg; Sodium: 320mg; Carbohydrates: 41g; Dietary fiber: 4g; Sugar: 26g; Protein: 29g.
This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.
From personal writer G. Daniela Galarza.
Tested by Hattie Ulan; questions by e-mail to [email protected].
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Check out this week’s Eat Voraciously recipes:
Monday: Bowl of Mediterranean Chopped Salad with Tuna
Tuesday: Stacks of Cheese Fried Tomatoes
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