Lunchbox with Herbed Ricotta
plus Sourdough, Cucumber, Mandarins, Grapes, Nuts & Seeds
The mid-day meal becomes a laissez-faire lunch with our nibble-board approach. Lush, herby ricotta is served up with toasty sourdough and crispy-cool cukes for dipping and dunking. Or, layer the toasts with the spread and layer on the cukes and a sprinkle of walnuts, pepitas and sunflower seeds. Sweet grapes and juicy Mandarins on the side add bursts of fresh flavor.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 slice
Sourdough Bread
(Contains Soy, Wheat)
¼ ounce
Dill
¼ ounce
Chives
1 unit
Lemon
1 unit
Super Select Cucumber
4 ounce
Ricotta Cheese
(Contains Milk)
4 tablespoon
Crème Fraîche
(Contains Milk)
1 teaspoon
Garlic Powder
½ ounce
Sunflower Seeds
½ ounce
Cashews
(Contains Tree Nuts)
½ ounce
Pepitas
2 unit
Mandarin Orange
2.25 ounce
Red Grapes
Not included in your delivery
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Stack dill on top of chives; mince half the herbs (all for 4 servings). Quarter lemon. Toast sourdough until golden; halve on a diagonal. Thinly slice cucumber into rounds.
• In a medium bowl, combine ricotta, crème fraîche, minced herbs, half the garlic powder, juice from one lemon wedge, 1 TBSP olive oil, a big pinch of salt, and pepper. (For 4 servings, use all the garlic powder, juice from two lemon wedges, and 2 TBSP olive oil.) TIP: If you like a little extra tang, add another squeeze of lemon juice.
• In a small bowl, combine sunflower seeds, cashews, and pepitas.
• In separate sections, divide herbed ricotta, nut and seed mixture, grapes, and mandarins (peel mandarins and divide into segments just before serving) between plates. Serve with toasts and cucumber on the side for dipping. TIP: We like to make toasts topped with herbed ricotta, cucumber, and nut and seed mixture!