Victor was reading the Washington Post the other day when he came across a recipe he just knew we had to try. It’s not all that unusual for one of us to latch onto a random recipe we find – it’s more unusual to ignore them.

This one was not to be ignored…

Squash and Plums with Ricotta

adapted from The Washington Post

• 1 pound ricotta or cultured cottage cheese
• 2 tablespoons olive oil
• 2 small yellow squash (12 ounces total), chopped
• 4 plums, preferably black or purple (12 ounces total) pitted and sliced
• Leaves from 2 sprigs fresh thyme
• 2 tablespoons aged balsamic vinegar
• Flaky salt
• Freshly ground black pepper
• 3 tablespoons chopped pistachios, cashews or pumpkin seeds, for serving (optional)

In a food processor, whip the ricotta or cottage cheese until creamy and light, about 30 seconds.

In a medium skillet over medium-high heat, heat the olive oil until it shimmers. Add the yellow squash and sauté until browned on all sides, about 5 minutes. Add the plums and sauté until they begin to caramelize, about 5 minutes. Add the thyme leaves, and then place atop the ricotta.

Drizzle the balsamic vinegar over. Sprinkle with chopped nuts or seeds.

It’s ridiculously easy outrageously good. It’s savory but sweet, almost dessert-like, but better as a side dish. It would make a great appetizer with a crusty slice of bread or a really good cracker.

It also went great with a Dungeness Crab Cake from The Beaverton Farmer’s Market.

It took minutes to make.

Make some.