In Near & Far, Heidi Swanson provides a collection of nourishing vegetarian recipes inspired by her travels.
I’ve received many notes from the Kennett Square, Pennsylvania, kitchen of my childhood friend Nikki Graham. They’re typically short and often sum up something she’s cooked for herself (or her family of six). I look forward to her ideas, because they’re off-the-cuff and unfussy and often put ingredients together in a way I might not have thought about. This ricotta breakfast bowl is an example—substantial and a nice alternative to yogurt, and the addition of flower pepper gives it a beautiful kick. We both use the best quality whole milk ricotta we can find. Putting this bowl together is all about personal preference, so if you like more nutty crunch, go heavy on the almonds.
Note: I also regularly do a more savory version, drizzling the ricotta with good olive oil and sprinkling it generously with a mixture made from 1/3 cup toasted almond slices ground in a mortar and pestle with a pinch of salt, a small garlic clove, and 8 whole coriander seeds.
- Arrange the banana slices to the side of the bowl. Season the ricotta with a bit of salt to your liking. Add the ricotta on the side of the bowl. Top with a drizzle of honey (or a chunk of honeycomb if you can get your hands on it), almonds, and dried fruit. Finish with plenty of flower pepper.
Reprinted with permission from Near & Far by Heidi Swanson, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.