Smashed Cherries, Amaretti and Ricotta 
A no-cook summer dessert.
Serves 4

4 cups (1 to 1 1/4 pounds)
3/4 cup whole milk ricotta
2 teaspoon sugar
4 teaspoons milk
1/2 teaspoon almond extract
4 amaretti cookies
1 teaspoon cacao nibs or mini chocolate chips

Thwack the cherries with the flat side of a heavy knife so they flatten. Discard the pits. Divide the cherries among 4 pretty, clear glasses.

In a small bowl, stir together the ricotta, sugar, milk, and almond extract. Spoon pillows of ricotta over the cherries in equal proportions. Crumble one amaretti cookie over each serving and sprinkle with the cacao nibs. Serve immediately.

Tip: You'll find amaretti cookies (Italian macaroons) in larger supermarkets or Italian grocery stores, though you may substitute toasted, chopped almonds if you like.


Recipe reprinted with permission from Ripe: A Colorful Approach to Fruits and Vegetables, by Cheryl Sternman Rule.

Peas and Mushroonz (or Mushrooms)


Makes 4 servings

2 tablespoons butter
1 shallot, diced (about 1/4 cup)
1 (10-ounce) bag of sliced mushrooms
2 cups fresh peas (about 10 ounces)
Salt and freshly ground black pepper

1. In a large non-stick skillet over medium-high heat, melt butter. Add the shallots and cook 2 to 3 minutes, until soft and translucent. Add the mushrooms and cook 5 to 6 minutes or until lightly browned all over. Add the peas and cook 2 to 3 minutes, if you like them al dente like I do. If you prefer them softer, then cook them longer. Season generously with salt and freshly ground black pepper. Enjoy.


Recipe created by Susan Russo of Food Blogga.