Since cooking seasonally and locally is ripe with inspiration, I decide that sharing these late-summer treats is an even better way to spend my time and money. Ricotta pies are simple and versatile, and they make a fantastic canvas to showcase beautiful produce. It starts with a simple store-bought puff pastry, whole milk ricotta cheese, and two eggs. From there you simply mix and match flavors as needed: a little local honey and cinnamon pair perfectly with peaches, but freshly chopped herbs and Parmesan go so delightfully well with vegetables. You could take these ricotta pies on a Southwest adventure by adding chili powder and cumin, or even put an Indian twist with curry powder. There’s really no wrong answer, and the magic of the market will lead you in the direction you should go…
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