Spinach Salad with Pecorino, Pine Nuts, and Currants
Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese
The Payoff
Plain old mac and cheese has nothing on this orecchiette with creamy ricotta, sweet onions, and crisp sugar snap peas. The dish is paired with a fruity, nutty salad. Carrots, radishes, and a homemade dip take care of the pre-dinner munchies.
The Leftovers
Onion, Spinach, and Ricotta Frittata: Whisk 6 large eggs and 1 cup leftover ricotta cheese in large bowl. Add 3/4 cup reserved caramelized onions and 1 cup drained wilted spinach. Sprinkle with salt and pepper. Heat 1 tablespoon olive oil in 10-inch ovenproof skillet over medium-high heat; pour in egg mixture. Sprinkle with 1/2 cup leftover shaved pecorino cheese; bake at 350°F until golden and firm, about 18 minutes.
