4 ricotta basil nut salad Recipes

ricotta cheese (450 g), parmesan cheese, grated (45 ml), flour (45 ml, i used quinoa ), seasoning salt, preferably with a bite, black pepper, coarse (or to taste), garlic cloves, finely chopped, egg , large (the size called jumbo here), salt (a little sea flakes might be needed), oil (for frying ), tomato (250 g, small baby plums or cherry es), fresh basil, finely shredded (use dried if no fresh available), flaky sea salt, hot pepper , all seeds removed, chopped (or to taste), olive oil (or use any nut oil), lemon juice (a good squeeze of lemon)

baby spinach leaves, butter, button mushrooms, sliced thinly, egg, beaten lightly, fresh ricotta, shredded fresh basil, sheets ready-rolled butter puff pastry, halved, tomato salad, pine nuts, toasted, grape tomatoes, halved, vine-ripened tomatoes, sliced thickly, olive oil, lemon juice, loosely packed fresh basil leaves

orzo pasta, extra virgin olive oil , plus 1/4 cup, fresh arugula (about 3 oz), crumbled ricotta salata cheese (or feta cheese), dried cherries, fresh basil leaves , torn, toasted pine nuts, lemon juice, salt, fresh ground black pepper