Lemon Thyme Whipped Ricotta

15 oz part skim ricotta
2 Tbsp chopped fresh thyme
2 Tbsp chopped fresh chives
2 tsp freshly grated lemon zest
1/4 cup lemon juice
1 1/2 tsp freshly ground pepper
1/2 tsp salt
1 tsp EVOO
Fresh vegetables or triscuits for dipping

Combine all except EVOO in a food processor and puree until smooth.  Transfer to a serving bowl.  Smooth with the back of a spoon.  Drizzle with oil and sprinkle with fresh thyme.

Serves 8

Quinoa Veggie "Fried Rice"

2 Tbsp olive oil, divided
2 eggs, beaten
2 cloves garlic, minced
1 onion, minced
8 oz mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quinoa
1 Tbsp grated fresh ginger
3 Tbsp soy sauce
2 green onions, sliced
Sriracha, for serving

Heat 1 Tbsp olive oil in skillet.  Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once.  Let cool before dicing into small pieces.  Heat remaining 1 Tbsp olive oil in large skillet.  Add garlic and onion.  Cook, stirring often, until onions have become translucent, about 4-5 minutes.  Add mushrooms, broccoli, and zucchini.  Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.  Add corn, peas, carrots, and quinoa.  Cook, stirring constantly, until heated through.  Add ginger and soy sauce, and gently toss to combine.  Cook, stirring constantly, until heated through, about 2 minutes.  Stir in green onions and eggs.  Serve immediately, drizzled with Sriracha, to taste.

Serves 4

Vegetable Lasagna Stacks

3 zucchini, cut into 1/4" thin long slices
1 lemon, zested and juiced
2 Tbsp EVOO
1 pound ricotta cheese
1/4 cup heavy cream
5 Tbsp chopped fresh parsley
2 Tbsp chopped fresh oregano
1 large beefsteak tomato, thinly sliced
2 oz thinly sliced salami
2 Tbsp refrigerated pesto

In a small bowl, toss the zucchini with the lemon zest, lemon juice and EVOO; season with salt and pepper.  In a bowl, combine the ricotta, cream, parsley and oregano; season with salt and pepper.  Build individual lasagnas on plates by stacking three layers each of the zucchini, the ricotta mixture, salami, and tomato slices.  Top with pesto.

Serves 4

Avocado and Shrimp Chopped Salad

Dressing:
5 Tbsp light sour cream
3 Tbsp EVOO
3 Tbsp rice wine vinegar
1 Tbsp chopped fresh dill
1 tsp onion powder
2 cloves garlic, minced
3/4 tsp dry mustard
1/4 tsp salt

Shrimp & Salad:
1 pound shrimp, cooked, peeled and deveined
2 tsp EVOO
2 tsp lime zest
Juice of half lime
1/4 tsp kosher salt
1/4 tsp black pepper
1 can whole kernel corn, drained
4 cups chopped romaine lettuce
3/4 cup finely chopped red cabbage
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup grape tomatoes
1 avocado, diced
2 slices crisply cooked bacon, diced

Dressing:  Puree all ingredients in food processor until well blended and smooth.

Shrimp and Salad:  Preheat saute pan.  Toss shrimp with 2 tsp oil, lime zest, lime juice, salt and 1/4 tsp pepper in pan.  Add corn.  Mix and saute until all ingredients are warm.  Combine the lettuce, cabbage, red pepper, onion, tomatoes, avocado and bacon in a large bowl.  Drain the shrimp and corn mixture then add to salad.  Season with pepper.  Dress individual servings with dressing as desired.

Serves 4