022. Hello March!

Springtime recipes + fun travel plans

Although March is widely known as the worst month in the northeast, we're one step closer to spring and that brings me joy. I've been purchasing weekly tulips, making zesty recipes, dyed my hair lighter and even bought a knock-off Stanley cup that resemble the colors of an Easter basket. I really put effort into embracing winter this year, but now that the first fake spring day* is on the horizon, I’m ready to bid the cold a farewell. 

* Fake Spring Day: The first warm-ish day of the year in NYC when every person goes outside to sit in a park. This day is usually followed by weeks of prolonged, cold, gray days that make you question if Spring will ever arrive. 

In other news, I was informed that Easter falls on March 31st this year! To kick things off, here is one of my new favorite decorative dips. Fun fact: cake frosting and whipped cheeses tend to have similar consistencies, so much of my dip decor is actually inspired by cake decorations found on Pinterest. I absolutely loved how this one turned out. It’s perfect for a springtime gathering. 

Whipped Herby Ricotta with Honey Roasted Carrots 

For the Ricotta:

• 16oz whole milk ricotta cheese

• 2 tablespoons olive oil 

• 2 tsp lemon juice 

• 2 tsp honey 

• 1/4 tsp lemon zest

• 2 tsp fresh dill, chopped

• 2 tsp fresh basil, chopped

• Salt and crushed black pepper to taste 

• Toasted sourdough (for serving) 

For the Carrots:

• 2 medium carrots, sliced in half 

• 2 tsp honey 

• 2 tsp olive oil 

• Salt and pepper to taste

• Dill sprigs to garnish 

To Make:

1. Preheat the oven to 400F

2. Brush carrots with honey, olive oil and season with salt and pepper. Bake for 15 minutes until soft and lightly browned. 

3. Meanwhile in a food processor combine ricotta, olive oil, lemon juice, lemon zest, honey, dill, basil, salt and pepper until smooth. Spoon into a shallow bowl. 

4. Once the carrots cook, let cool for 5 minutes and slice into small triangles to resemble mini carrots (see photo above.)

5. Place carrot slices on top of the ricotta and add a small dill sprig to the top of each carrot.

6. Serve with toasted sourdough and enjoy!  

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Sandwich Series: Turkey + Brie

This is a classic sandwich combo with some of my favorite flavors. The creamy, buttery brie complements the savory turkey, while the crisp apple and pickled red onions offer some brightness and acidity to contrast. The onions even match my tulips - it’s the little things. Here’s the reel in all its beauty.

What You Need:

• Sliced Turkey

• Brie

• Green Apple

• Pickled Red Onions

• Spinach

• Mayo

• Honey Dijon

• Toasted Sourdough

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That Cheese Class: Mexico Edition!

This will be us, enjoying our cheese by the beach.

You heard that right, I’m going to MEXICO! So excited to be teaming up with the incredible Conrad Punta de Mita for a tropical and immersive weekend of cheese. All supplies will be locally sourced ingredients reflecting the influence of the vibrant Huichol culture and Mexico’s thriving gastronomy scene. I’m also curating a special in-room dining cheese plate offering! If you’re in the need of a vacation, this is the moment!

Saturday, March 23rd - 5 to 6pm: Indulge in a complimentary welcome reception exclusively for resort guests. I’ll be hanging out to chat and answer any cheese plate questions as you craft your own mini creations with beautiful views of the ocean.

Sunday, March 24th - 3 to 4:30pm: I will be teaching my signature “build your own board” interactive workshop using premium, locally sourced ingredients from Mexico with curated wine and tequila pairings. This includes an overview of the Cheese By Numbers method, pairing tips and more.

RESERVE HERE

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Simple Fancy Bites: French Edition

Speaking of travel, we still have a few spots left for my six day cheese tour through France this August! I created a colorful and delicious cheese pairing in honor of Normandy and their incredible local cheeses. I’ll be sharing the pairing on Instagram soon, but paid subscribers get early access below!