Ricotta in the Oven

Ingredients:

• 1 1/2 cups whole-milk ricotta cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg

Instructions:

1. Preheat the oven to 375°F.
2. In a medium bowl, whisk together the ricotta, Parmesan, salt, pepper, and egg.
3. Transfer the mixture to an oven-proof dish.
4. Bake for 25-30 minutes, or until the mixture is golden and set.

Verdict:

The creamy, rich flavor of the baked ricotta pairs perfectly with a light and refreshing wheat salad. This dish is perfect for a summer dinner party or potluck.

Wheat Salad with Zucchini

Ingredients:

• 2 cups cooked wheat berries
• 1 small zucchini, sliced into thin rounds
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked wheat berries, sliced zucchini, sliced onion, and parsley.
2. Drizzle with olive oil and balsamic vinegar.
3. Toss to coat the ingredients evenly.
4. Season with salt and pepper to taste.
5. Chill for at least 30 minutes before serving.

Serving Suggestions:

This salad is a great side dish or light lunch on its own. You can also add grilled chicken or shrimp to make it a heartier meal. Serve it alongside the baked ricotta for a delicious and satisfying dinner.