Ricotta

With super fresh tomatoes you don't need much more! This toast combines sharp ricotta salata cheese with plump green tomatoes and lemon juice for a refreshing bite. We like green zebra tomatoes for their pretty yellow stripes and bright, floral flavor, but any ripe green tomato will work in this dish.

Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.

If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.

These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.

Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).

Fregola, a tiny toasted pasta similar to pearled couscous, makes a flavorful base for this brothy spring dinner.

Don't laugh—good gluten-free pastas exist.

Grab fresh spring berries the minute you see them at the market and fold them into this simple, tender cake you'll want to bake all season long.

A fun alternative to classic potato gnocchi.

Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and almond cake is a great way to end a meal. It is technically a cheesecake, but has very little in common with the heavy American versions. In Italy, most delis have their own version of ricotta. The most delicious one is made from sheep's milk–try it in this recipe, if you can find it. We often prepare the cake a day in advance. It makes it even creamier and enhances the flavors.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Easy enough for a weeknight, but special enough for a dinner party.

You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.

I have such fond memories of helping my mom make lasagna as a kid. I was in charge of layering the noodles, sauce, ricotta and mozzarella. Today, my lasagna is a bit lighter than my mom's. Rather than making it as a large tray, I prefer to make them into rolls—which I load up with vegetables—for better portion control. And here I swap tomato sauce for a wonderfully savory Butternut squash sauce with shallots, garlic, and Parmesan cheese.