Tomato Ricotta Pie

{originally published in 2013 and updated in 2025}

This tomato-forward ricotta pie is light and in the same vein as a quiche but fluffier and was due for a refresh! It works well with really good tomatoes. I used a refrigerated pie crust making this come together so quickly.

Ricotta Tomato Pie
Ingredients (serves ~5-6)
1 pie crust, thawed
3-5 tomatoes, sliced
1 cup whole-milk ricotta
3 eggs
½ cup grated parmesan
¼ cup cream
1 tsp chopped garlic or 1/2 teaspoon garlic powder
salt & pepper

Directions:
Preheat oven to 350 degrees.
Gently unroll pie crust into a pie dish sprayed with non-stick spray, poking a few holes into the crust with a fork and bake for 10 minutes.
While crust is pre-baking, whisk together ricotta, eggs, parmesan, cream, garlic, salt and pepper.

Remove crust from oven and pour the cheese mixture in.
Lay the tomatoes over the top slightly overlapping.

Sprinkle with salt and bake for 30 minutes.
Let sit for at least 5 minutes before slicing. Serve warm, room temp, or cool.
Enjoy!

I liked that this was light but filling. It’s a summery dinner, lunch, brunch, or breakfast.

Add some fresh basil or oregano! A savory crumb crust would be good too! It freezes well but is best defrosted at room temperature.

Very Veggie Sandwich

This veggie sandwich is absolutely bursting with flavor.

The carrots, zucchini, and tomato are for nutrition. The pesto, the balsamic reduction, and the cheese are the flavor.

Very Veggie Sandwich
Ingredients: (serves 2)

1 zucchini
4 slices of bread or 2 rolls
1 carrot
1 teaspoon red wine vinegar
1 tomato
1 tablespoon pesto
1/4 cup cottage cheese, blended
2 teaspoons balsamic glaze


Directions:
Slice the zucchini into strips, drizzle with olive oil, and sprinkled with salt and pepper, then roast or grill.
Peel the carrot into ribbons and toss with red wine vinegar and a sprinkle of oregano.
Toast the bread.
Spread pesto on one side and cheese spread onto the other.
Slice the tomato and the zucchini.


Pile on the tomato, zucchini, and carrot ribbons. Drizzle balsamic glaze and assemble the two halves together.


Enjoy!

Cottage cheese is not my vibe BUT, blended it is fine. Swap it for ricotta or hummus or avocado! The carrot ribbons with vinegar is the punch this needs. It is drippy and requires 2 napkins. There’s texture and tons of flavor. I loved that this one has red, orange, and green.

You thought I was going to add arugula, am I right? Go for it, I would next time.

Ranch Chicken Burgers

{originally published in 2012 and updated in 2024}

These are possibly the most-repeated dish from the blog. We’ve been having these since using a grill pan in our apartment way back when and now have them regularly in the spring and summer. They’re so good and such a crowd-pleaser.

Ranch Chicken Burgers
Ingredients: (for 4)

1 pound ground chicken
1 packet dried ranch dressing/dip mix (~2 teaspoons)
3 tbs ranch dressing
4 rolls

Directions:
Preheat the grill.
Mix together the ground chicken, ranch mix, 1 teaspoon of ranch dressing – reserving the rest for topping.
Form into 4 patties.

Sprinkle with salt & pepper then grill until cooked through 165-degrees being careful not to flip too often. These cook well on a griddle.
Serve on buns with more ranch and any toppings you like!
Enjoy!

We have these often but hadn’t yet this year. The kiddos didn’t remember them and each ate it all! There’s the lesson – repeat a previous dinner, nobody remembers how often you serve something! We each added ranch on the buns and these are great with lettuce, tomato, pickles, or anything! I think the kids add ketchup.

Tomato Jam in Grilled Cheese

While I don’t believe there is a perfect grilled cheese, this one is delightful. It is special and has all the gooeyness with flavorful tomatoes that are soft but juicy. Cut some bread, go wild or classic with the cheeses, and make a double batch of tomatoes to put them on everything.

Tomato Jam in Grilled Cheese
Ingredients: (for 2 sandwiches)

1 1/2 cups (~1/2 a pint) cherry or grape tomatoes
2 tablespoons olive oil
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
Sprinkle of thyme & kosher salt
1 teaspoon truffle oil (optional)
4 slices of bread
lots of cheese

Directions:
Warm a small skillet to medium and add in the olive oil and tomatoes to cook for about 5 minutes until the tomatoes start bursting.
Reduce to low/medium low and add in the brown sugar, vinegar, and garlic to cook for another 5 minutes, stirring regularly. Sprinkle in the thyme, salt, and pepper.
Remove from the heat and let it cool. (I let most of the liquid evaporate but remove earlier if you want it more wet. Optional: drizzle in a touch of truffle oil if you wish.)

Assemble the grilled cheese with cheese on each side of the bread and a scoop of tomato jam in the middle. Griddle it and cover to melt the cheese. (Restaurant tip: put butter in the pan and mayo on the outside of the bread!)

Give it a minute to rest before slicing so you don’t lose all the cheese!
Enjoy!

It is so good. The tomato jam is bright and a little sweet like a summer one would be while we’re in the depths of winter. I love the tomato jam on quiche or on an English muffin for breakfast. It would be great on pizza or stirred into rice or pasta. The uses are endless.

Greek Dip with Some Assembly Required

{originally published in 2012 and updated in 2024}

This is the easiest dip ever – no cooking involved…some assembly required. This one is a great alternative to not-as-exciting hummus. It would also be cute on cucumbers as little single bite servings!

Greek Hummus Dip
Ingredients: (serves ~4)

4 oz hummus
2 oz feta
1/2 English cucumber
2/3 cups chopped tomatoes
2 tbs Italian salad dressing
2 tsp Creamy Caesar Dressing

Directions:
Spread hummus onto a plate
Drizzle with Caesar dressing. Then sprinkle feta on top.
Chop cucumbers and tomatoes and toss with dressing.
Spoon (don’t pour) on top of the hummus
Serve with pita, pita chips, wheat thins, or your favorite crackers
Enjoy!

It is a nice alternative to other dips. It is light but filling. I’ve made the topping and assembled on-site when it was time to eat so I can attest to how portable it is.

Cost Breakdown

Hummus: $3.50
Feta $1.99
Cucumber $0.75 (English cuke $2.00)
2 plum tomatoes $1.00
Wheat thins $3.00
Total = $11.49 (for the dip & dippers to serve 6-8 for <$2.00) That’s even using an English cuke which is totally worth it not to have to peel it!