Recipe: Dare to Go Non-Dairy

Kite Hill Ricotta is the ideal vegan cheese for the Oven-Roasted Stuffed Squash Blossoms I recently made for lunch. It had a light, salty, mild taste and moist texture that was the perfect blend for the rainbow chard mixture. I liked its simple ingredients and the fact that is not soy-based. (It's made from almond milk.) I would recommend Kite Hill Ricotta for folks looking for a ricotta substitute in their cooking!  — Jeannine Kienzle, Weavers Way Purchasing Assistant

Oven-Roasted Stuffed Squash Blossoms

  • 3 tbls. olive oil
  • 3 cloves garlic, minced
  • 1 bunch rainbow chard, stems removed and leaves chopped
  • 3 tbls. chopped fresh basil
  • Salt & ground black pepper to taste
  • 3 tbls. Kite Hill Ricotta Cheese (add more if desired)
  • 8 zucchini blossoms (ours were picked fresh by Weavers Way farmers)

Preheat oven to 400 degrees F.

Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let mixture cool completely, about 15 minutes, then place between two towels and press to remove excess moisture.

Stir Kite Hill ricotta and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.

Roast in the preheated oven until blossoms are hot, about 10 minutes.