Spinach Basil “Ricotta” Manicotti

Makes eight servings

Leila arrived last night from Cambridge with her five-month-old daughter and husband in tow. I knew they had risen at the ungodly hour of six in the morning to travel all the way to Illinois, and I wanted to have dinner in the oven by the time they got here to provide a dose of comfort after a long day of traveling with a baby.

I decided to take a stab at manicotti, which I have never eaten nor cooked, but I figure holidays are the perfect time to invent new recipes! The tofu ricotta is rich and creamy, and the spinach adds an extra nutritional punch. Let me know what you think.

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Summer Squash and Herb Galette

If you have been wanting to bake up summertime into a big savory pie and eat it for supper, this is your dish. It is the perfect way to pretend you are on the beach in Santorini or Capri, picnicking on the warm sand, rather than working indoors in the city.  And it is an ideal use for the bountiful summer squash that is popping up in farmer’s markets, gardens, and grocery stores these days.

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