If, like me, you’re pretty much always in the mood for something sweet, here’s a delightful little number to try this weekend. This dessert blends ricotta and  cream cheese, lightly sweetened with honey, on top of a graham cracker crust for a no-bake dessert that  wants to be a cheesecake. (Which is lovely because my favorite-but-not-so-healthy cheesecake recipe bakes for THREE HOURS! Well worth the time and the calories though, for the right occasion, if I do say so myself.) This one is quick and simple and won’t leave you feeling like a bowling ball has been dropped into your stomach. And if you’re not into blueberries, feel free to top this with any fruit your little heart desires.  Individual servings in ramekins would be adorable, don’t you think?

No-Bake Blueberry Ricotta Cheesecake

makes 10-12 servings

Ingredients:

1 sleeve of graham crackers (I like Trader Joe’s – no partially-hydrogenated oil) or about 1 cup of graham cracker crumbs

3 tablespoons butter, melted

1 cup ricotta cheese (pour off any liquid)

1-8 oz. package cream cheese (low-fat is fine here)

2 tablespoons honey

1 lemon, zested

pinch of salt

1 pint of blueberries

Directions:

1. Pound graham crackers in a bag with a mallet into a fine crumb (or blend in your food processor). Combine with 3 tablespoons melted butter. Press into the bottom of an 8-inch square baking dish.

2. Whisk or beat the ricotta, cream cheese, honey, lemon zest, and a pinch of salt. Carefully spread over graham cracker crust.

3. Wash and pat blueberries dry. Spread over ricotta mixture. Refrigerate for 1 hour to set. Can be made a day in advance.

By the last week or so of August, I’m ready to bid adieu to tropical fruits and cold salads even though there are weeks and weeks of hot weather ahead of us. Let’s not rush it this year, okay? Here’s a great nearing-the-end-of-summer idea that can be easily adapted to serve as a salad, a dip, or a vegetarian main course! This sweet and savory blend is so versatile you may want to try it several different ways! Serve a scoop on a plate as a side salad, or with tortilla chips as a salsa variation. Try it inside  a sandwich by wrapping some in a tortilla with lettuce leaves, or as an entree by mixing some into a batch of brown rice or quinoa. Decide which version works for your menu this week and make it your own. You’ll be glad you did!

Black Bean and Mango Salad

serves 4

Ingredients:

1 can black beans

2 ripe mangoes, diced

1 red bell pepper, diced

4 green onions sliced or 1/4 cup diced red onion

1 jalapeno, minced

1 tablespoon olive oil

2 tablespoons lime juice

1 teaspoon honey

1/4 cup cilantro, chopped

Directions:

1. Drain and rinse black beans. Combine with mango, red bell pepper, onion, and jalapeno.

2. Whisk together olive oil, lime juice, and honey.

3. Pour olive oil mixture over bean mixture. Add cilantro and salt and pepper to taste. Toss to combine.

Here’s an easy-peasy one for all you time-starved-back-to-school-prepping mamas. Throw this little combo over some brown rice or whole grain pasta and you have yourself a meal. Really pinched for time? Skip the pounding and the flour and just sauté the chicken “au natural” in the olive oil before you add the broth. Don’t skip the lemon and parsley though – you’d miss ’em.

Lemon Chicken with Cherry Tomatoes

serves 4

Ingredients:

1 pound chicken cutlets (or whole breasts cut in half horizontally) , pounded to 1/4-inch thickness

1/4 cup flour

2 or 3 tablespoons olive oil

2 cups low-sodium chicken broth

2 cups cherry tomatoes, cut in half

juice from 1 lemon

zest from 1 lemon

1/4 cup flat-leaf parsley, chopped

salt & freshly ground pepper

Directions:

1. Season the chicken lightly with salt and pepper on both sides. Dredge in the flour and shake off any excess.

2. In a large heavy bottom pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the cutlets for a couple of minutes on each side. Do not overcrowd the pan. Add some additional oil and work in batches if necessary. Transfer chicken to a plate.

3. Add the broth to the pan and deglaze, scraping all the brown bits from the pan. Allow the sauce to reduce for about 10 minutes, stirring occasionally.

4. Reduce the heat to medium-low and add the chicken and tomatoes to the pan. Simmer until the tomatoes release their juices and the sauce has reduced, about 20 minutes.

5. Remove from heat and stir in the lemon juice and zest. Adjust seasoning and sprinkle with parsley to serve.