ricotta dip, multigrain water crackers, yogurt-covered Craisins, starfruit slices, and mini heirloom tomatoes.
I made the ricotta dip with frozen basil rather than fresh, and I used way, way too much, but I had a reason. When I woke up this morning, I discovered my freezer door had been left open overnight. I had to throw out a lot of things, and what I didn't throw out needed immediate use. The rest of this week will reflect that. (And since I had two pounds of shrimp that need to be cooked tonight now, I expect you will see a lot of shrimp.)
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