Spinach Salad with Beets and Balsamic Vinaigrette

For the Salad
Optional: pecan halves (or walnuts, toasted)
2 to 3 slices bacon (diced, or about 3 ounces of diced pancetta)
1 pound beets (trimmed, cooked, peeled, and diced)
4 cups spinach
1/4 cup red onion (thinly sliced)
Optional: shredded cheese (or crumbled goat cheese or feta)
For the Dressing
1 clove garlic (crushed and minced)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon Dijon mustard (or a similar gourmet mustard)
4 tablespoons honey
1/3 cup balsamic vinegar
2/3 cup olive oil

Arrange the pecans or walnuts in a dry skillet and place over medium heat. Cook, stirring constantly until the nuts are lightly browned and aromatic.

In a skillet over medium heat, fry the diced bacon until crisp or fry the pancetta until browned.

Transfer to paper towels to drain.

Dice the bacon and set aside.

Arrange spinach leaves on 4 salad plates. Top with diced beets, diced bacon or pancetta, red onion, and pecans or walnuts. If desired, top with cheese.

In a skillet over medium heat, fry the diced bacon until crisp or fry the pancetta until browned.

Transfer to paper towels to drain.

Dice the bacon and set aside.

Arrange spinach leaves on 4 salad plates. Top with diced beets, diced bacon or pancetta, red onion, and pecans or walnuts. If desired, top with cheese.

In a bowl or blender, combine the garlic, salt, pepper, mustard, honey, and balsamic vinegar. Whisk or blend in the olive oil in a steady stream.

Drizzle the dressing over the salad or serve on the side.

Tips
Boiled Beets: To boil beets, first start by washing and trimming the beets, leaving about 2 inches of the stem and root ends. Place the beets in a large saucepan and cover with salted water (about 1 teaspoon of salt per quart). Add a few teaspoons of vinegar or lemon juice to the water. Bring the water to a boil over high heat. Cover, reduce the heat to medium-low and continue to cook for about 40 to 60 minutes, depending on the size of the beets.

Roasted Beets: To roast beets, first wash the beets and trim, leaving an inch or two on the stem and root ends. Rub the beets with a little vegetable oil and sprinkle lightly with salt and pepper; wrap in foil and bake at 375 F for about 1 to 1 1/2 hours, or until tender. The time varies depending on the size of the beets. You can also roast the beets in the slow cooker.

Spinach Salad with Strawberries and Blueberries

1/2 teaspoon toasted sesame seeds
6 cups fresh spinach leaves (torn)
2 cups fresh strawberries (rinsed, dried, hulled)
1 cup fresh blueberries

For the Red Wine Vinaigrette:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons sugar
1/2 teaspoon dried dill weed
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard

In a large bowl, toss spinach with sesame seeds. Prepare strawberries, cutting large ones in half. Add strawberries to the spinach mixture. Cover and refrigerate.

Combine dressing ingredients in a screw-top jar or shaker; shake well then refrigerate to chill.

To serve, pour chilled dressing over strawberry and spinach salad mixture in a bowl and toss gently to distribute well.

Spinach Salad with Kiwi and Strawberries

1/4 cup canola oil
1/4 cup raspberry vinegar
1/4 teaspoon Worcestershire sauce
1/3 cup sugar
1/4 teaspoon paprika
2 green onions, chopped
2 tablespoons sesame seeds, toasted
1 tablespoon poppy seeds
12 cups torn fresh spinach (about 9 ounces)
2 pints fresh strawberries, halved
4 kiwifruit, peeled and sliced

Place the first five ingredients in a blender; cover and process 30 seconds or until blended. Transfer to a bowl; stir in green onions, sesame seeds and poppy seeds.

In a large bowl, combine spinach, strawberries and kiwi. Drizzle with dressing; toss to coat.

Spinach and Strawberry Salad

1 lb. fresh spinach
1 cup strawberries, sliced
1/4 cup almonds
2 ounces feta cheese

Strawberry Dressing:

7 large strawberries, cut in half
Fresh lemon juice, from 1 lemon
Drizzle of agave nectar
Salt and pepper, to taste

Place the spinach in a medium bowl. Top with sliced strawberries, almonds, and feta cheese.

For the dressing, put the cut up strawberries in a blender. Squeeze lemon juice into the blender. Drizzle the strawberries with agave nectar. If your strawberries are ripe and sweet, you will only need a little agave nectar. Make according to your taste. Blend until smooth. Season with salt and pepper.

Pour dressing over spinach and strawberry salad.

Roasted Cauliflower, Paneer, and Lentil Salad

For the salad:
1/2 cup green lentils
1/2 cup black lentils
1 small head cauliflower (about 1 pound)
1 10-ounce block paneer, cut into 1/2-inch cubes (about 2 cups total)
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 scallions, green and white parts, thinly sliced

For the cilantro-oil dressing:
1 cup extra-virgin olive oil
1 cup tightly packed, fresh cilantro leaves
1 Serrano chile, seeded, if desired
Juice of 1 lime, about 1/4 cup
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon fine sea salt

Heat the oven to 425 degrees. Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans. Transfer to a medium saucepan and add enough water to cover by about 1 inch. Bring to a rolling boil over medium-high heat, turn the heat to low and simmer, uncovered, until tender but not mushy, 25 to 60 minutes. The cooking time will vary depending on how old the lentils are, so check them every 5 minutes after the first half hour. When they have reached desired doneness, drain through a fine-mesh strainer and set on a clean kitchen towel to absorb any remaining liquid.

While the lentils are cooking, roast the cauliflower and paneer: Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan. Add the paneer. Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly. Roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 20 to 25 minutes.

Meanwhile, make the dressing: Combine all the ingredients in a blender and pulse at medium-high speed until smooth and paste-like.

When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and scallions. Taste and adjust the seasoning, if necessary. Drizzle with 1/2 to 1/3 cup of the dressing, to taste, and serve warm or at room temperature. (Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to four days. Shake the dressing before using.)

Strawberry Buttermilk Cake (Variations with Other Fruits)

1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp fine salt 1/4 tsp less if you using salted butter
6 Tbsp unsalted butter at room temperature
1 cup white sugar
1 large egg at room temperature
1/2 cup buttermilk
1 tsp vanilla
1 lb strawberries hulled and halved
Confectioners’/icing sugar for dusting

Preheat oven to 350 F. with rack in middle of oven. Grease a 9-inch deep dish pie pan, 9-inch round baking pan or a 10-inch top diameter cast iron skillet. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes. Add the egg, buttermilk and vanilla and mix until blended, about 1 minute. With the mixer on low speed, gradually add the flour mixture, mixing just until combined.

Remove bowl from mixer and use a spatula to scrape the sides and bottom of the bowl well, mixing in any stray flour. Spoon the batter in to the prepared pan and smooth the top. Arrange the strawberries in a randomly in a single layer on top, with the cut side down.

Bake the cake for 10 minutes, then reduce the oven temperature to 325 F. and continue baking for 50-60 minutes, or until a tester inserted in the middle comes out clean.

Allow the cake to cool slightly, then serve warm, with a dusting of confectioners/icing sugar and a scoop of vanilla ice cream, if you like.

Notes: Change it up with other fruits as they come in to season.

No buttermilk? Make your own by adding 1 1/2 tsp lemon juice to a scant 1/2 cup regular milk. Let stand for 10 minutes and use in this recipe.

Roasted Carrots with Spiced Yogurt

2 lb [910 g] Thumbelina or other small carrots, cut into 11/2-in [4-cm] lengths
6 Tbsp [90 ml] extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tsp fresh thyme leaves
1/2 cup [120 ml] fresh orange juice
1 Tbsp sesame seeds
1/4 cup [60 ml] dry white wine
1/4 cup [60 ml] Chicken Stock
1/4 cup [60 ml] Spiced Yogurt (see related recipe)
1/2 cup [15 g] fresh cilantro leaves

In a medium bowl, combine the carrots with 3 Tbsp of the olive oil and season with salt and pepper. Add the thyme leaves and 2 Tbsp of the orange juice. Let stand at room temperature.

In a small, dry frying pan over medium heat, toast the sesame seeds until fragrant, about 3 minutes. Set aside and let cool.

Preheat the oven to 450°F [230°C].

In a roasting pan or a sauté pan large enough to hold the carrots in a single layer, heat the remaining 3 Tbsp olive oil over high heat. Add the carrots and cook until they begin to brown, 2 to 3 minutes. Transfer the pan to the oven and cook until the carrots caramelize around the edges but are still a bit firm, 5 to 7 minutes.

Return the pan to the stove top over medium heat, and add the wine, remaining 6 Tbsp [90 ml] orange juice, and the stock. Cook, stirring with a wooden spoon to scrape up the browned bits stuck to the bottom of the pan, until the liquids thicken and begin to coat the carrots, 2 to 3 minutes longer. Season with salt and pepper.

Transfer to a serving platter. Drizzle the spiced yogurt on top, sprinkle with the toasted sesame seeds, and garnish with the cilantro. Serve warm.

Roasted Cauliflower with Garlic, Parsley, and Vinegar

1 head cauliflower, trimmed and chopped into large florets
1/3 cup [75 ml] extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 cloves Garlic Confit (page 64)
2 Tbsp chopped fresh flat-leaf parsley
1/4 tsp crushed red pepper flakes
2 Tbsp red wine vinegar

Preheat the oven to 500°F [260°C].

In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.

Heat a large cast-iron frying pan over high heat. Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower, undisturbed, until well seared, about 5 minutes longer. With a spatula, turn the cauliflower and cook on the other side until well seared, about 3 minutes longer.

Remove from the oven, add the garlic confit, parsley, red pepper flakes, and vinegar and stir to distribute the seasonings and toast the garlic slightly. Season with salt and pepper.

Transfer to a serving platter. Serve warm or at room temperature.

This also works with broccoli or romesco.

Roasted Romesco with Tahini and Sumac

1/4 cup [85 g] tahini
Juice of 2 lemons
1 garlic clove, minced
2 Tbsp cold water
2 Tbsp extra-virgin olive oil, plus more for cooking
Kosher salt
Freshly ground black pepper
2 medium heads romanesco, trimmed and chopped into 1-in [2.5 cm] florets
1/4 cup [45 g] golden raisins
2 Tbsp Vegetable Stock (page 222) or water
1 Tbsp ground sumac
Flaky sea salt
Best-quality olive oil for drizzling

In a small bowl, combine the tahini with the lemon juice, garlic, and cold water. Whisk in the extra-virgin olive oil. The sauce should be thin enough to drizzle with a spoon. (If it is too thick, add in more cold water, 1 Tbsp at a time.) Season with kosher salt and pepper.

Heat a large frying pan over high heat. Add enough extra-virgin olive oil to coat the bottom of the pan, and warm until hot but not smoking. Add the romanesco, cut-side down, and cook until deep golden brown in color, 3 to 4 minutes. Stir with tongs or a wooden spoon and cook for 2 to 3 minutes longer.

Turn the heat to medium and add the raisins. Season with kosher salt and cook, stirring, until the raisins soften, 1 to 2 minutes. Add the stock and allow the ingredients to steam briefly. Taste a piece of romanesco for seasoning and doneness; it should be tender.

Transfer to a serving platter, drizzle the tahini sauce on top, sprinkle with sumac, and garnish with sea salt and a drizzle of best-quality olive oil. Serve warm or at room temperature.

Roasted Carrots and Red Onions with Fennel and Mint

2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces
2 large red onions, each cut through root end into 8 wedges
1 fennel bulb, cut into ½-inch wedges
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 tablespoons raw sunflower seeds
1 teaspoon coriander seeds, coarsely chopped
1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
1/2 teaspoon Hungarian hot paprika
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons torn mint leaves

Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let cool.

Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.

Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.

Do Ahead: Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

Whole Roasted Cauliflower Salad

1 large head of cauliflower, stem trimmed
1/2 small onion, coarsely chopped
5 garlic cloves, smashed
1/4 cup basil leaves
3/4 teaspoon Madras curry powder
Pinch of cayenne pepper
1/4 ounce Parmesan, finely grated (about 1/4 cup), plus 3 ounces cut into 1/4-inch cubes
1/4 cup olive oil, plus more for drizzling
1/4 cup parsley leaves with tender stems, plus more for serving
2 tablespoons mint leaves, plus more for serving
4 tablespoons (or more) fresh lemon juice, divided
3/4 teaspoon sugar, plus more
Kosher salt
1/4 cup golden raisins
8 ounces sheep’s-milk feta in brine
1/2 cup chopped salted, roasted almonds
4 scallions, thinly sliced, divided
1/2 cup cilantro leaves with tender stems, divided

Preheat oven to 425°. Place cauliflower on a foil-lined rimmed baking sheet.

Blend onion, garlic, basil, curry powder, cayenne, grated Parmesan, 1/4 cup oil, 1/4 cup parsley, 2 Tbsp. mint, 1 Tbsp. lemon juice, and 3/4 tsp. sugar in a blender until smooth. Slather onion purée over cauliflower so it covers the entire surface in a thick layer; season generously with salt.

Roast cauliflower until florets are tender and browned but stem is still firm and crunchy, 40–45 minutes. To test for doneness, stick a skewer into the center of head—it should encounter some resistance at the core. Let cool.

Meanwhile, toss raisins, 3 Tbsp. lemon juice, and a pinch each of salt and sugar in a small bowl. Let sit until raisins rehydrate and are plump, 10–15 minutes.

Process feta in a food processor in long pulses, thinning with brine as needed, until feta is smooth and the consistency of Greek yogurt.

Transfer cauliflower to a cutting board and cut into 1/2 pieces. Transfer to a large bowl and add almonds, cubed Parmesan, and raisins with their soaking liquid.

Drizzle with oil, season with salt, and toss to combine. Taste and season with more salt and lemon juice, if needed. Fold in half of scallions and half of cilantro.

Spread feta across bottom of a large platter and mound cauliflower mixture over. Top with remaining scallions, remaining cilantro, and more parsley and mint. Drizzle with a little more oil.

Parmesan-Roasted Cauliflower

1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 garlic cloves, unpeeled
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

Roasted Carrots with Cumin Yogurt

3 pounds Thumbelina or other small carrots, scrubbed, cut into 2” pieces
2 tablespoons fresh orange juice
1 tablespoon fresh thyme leaves
2 bay leaves
1/4 cup plus 2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 cup plain Greek yogurt
1 tablespoon fresh lime juice
1/4 cup cilantro leaves with tender stems, plus more for serving
1 tablespoon toasted sesame seeds

Preheat oven to 450°. Toss carrots, orange juice, thyme, bay leaves, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30–35 minutes; remove bay leaves.

Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.

Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 Tbsp. oil in a food processor until smooth; season with salt and pepper.
Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.

Roasted Carrots with Creamy Nuoc Cham

2 pounds medium carrots, scrubbed
2 tablespoons plus 1/4 cup vegetable oil
Kosher salt
1 small shallot, thinly sliced
2 red Thai chiles, sliced
1 1/2-inch piece ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon mayonnaise

Preheat oven to 425°. Toss carrots and 2 Tbsp. oil on a large rimmed baking sheet and season with salt. Roast, tossing occasionally, until crisp-tender, 20–25 minutes.

Meanwhile, bring shallot, chiles, ginger, garlic, fish sauce, sugar, and 2 Tbsp. water to a gentle simmer in a small saucepan over medium heat and cook just until aromatics are soft, 8–10 minutes (you don’t want the liquid to reduce much). Let cool. Transfer to a blender, add lime juice and mayonnaise, and blend until smooth. With motor running, gradually stream in remaining ¼ cup oil; blend until emulsified. Season dressing with salt.

Drizzle dressing over carrots just before serving.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Skillet Roasted Butternut Squash with Spiced Chickpeas

1 small butternut squash (about 1½ pounds)
1/2 cup plain whole-milk Greek yogurt
5 garlic cloves, 1 finely grated, 4 chopped
2 tablespoons fresh lemon juice, divided
Kosher salt, freshly ground pepper
4 tablespoons olive oil, divided, plus more for drizzling
1 15-ounce can chickpeas, rinsed, patted dry
1 medium onion, chopped
2 tablespoons vadouvan or curry powder
2 radishes, trimmed, very thinly sliced
1 cup parsley, mint, and/or cilantro leaves
2 tablespoons pomegranate seeds (optional)

Preheat oven to 425°. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high.

Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes.

Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes.

Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute.

Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

Harissa and Maple-Roasted Carrots

2 garlic cloves, finely grated
1/4 cup olive oil
1/4 cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
1 lemon, thinly sliced, seeds removed

Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.

Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.

DO AHEAD: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

Baked Gobi Manchurian

4 cups chopped cauliflower
1 cup chopped onions
1 large bell pepper chopped or eight small little ones
2 tablespoons oil
2 teaspoons salt
1 teaspoon turmeric

For the sauce
2 tablespoons soy sauce
3 tablespoons ketchup
1 tablespoon rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon Sriracha or other hot sauce

Line a sheet pan with foil and turn on your broiler.

Sprinkle the veggies with oil, salt, and turmeric.

Mix well and place veggies on foil-lined sheet.

Broil for 30 minutes or so until the veggies are cooked.

Meanwhile, in a microwave safe bowl, mix together all the sauce ingredients and microwave for 30 seconds. Let this sit while the veggies cook.

When the veggies are done, remove from the oven and pour sauce on them, mixing as you go.

Strawberries with Swedish Cream

1 cup heavy cream
1/2 cup sour cream
Sugar or honey to taste
1 tablespoon any liqueur, like Cointreau or amaretto (optional)
1 quart strawberries, washed, hulled, and halved or quartered, if necessary

Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.

Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.

No-Bake White Chocolate Cheesecake with Strawberries

CRUST
1 1/2 cups graham cracker crumbs (7 ounces)
1 stick unsalted butter, melted
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
Pinch of fine sea salt

FILLING
7 ounces white chocolate, finely chopped
1 pound cream cheese, at room temperature
1 cup confectioners’ sugar
1 1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/4 teaspoon finely grated orange zest
1/4 teaspoon finely grated lemon zest
1 cup heavy cream
3 tablespoons strawberry jam mixed with 1 teaspoon hot water
Quartered strawberries, for garnish

MAKE THE CRUST
In a medium bowl, mix the graham cracker crumbs with the butter, sugar, vanilla and salt until evenly moistened. Press the crumbs over the ?bottom of a 9-inch round springform pan. Freeze until firm, about 20 minutes.

MEANWHILE, MAKE THE FILLING
In a microwave-safe bowl, microwave the white chocolate on high power in 10-second intervals until just melted. Let cool slightly.

In a stand mixer fitted with the paddle, beat the cream cheese with the confectioners’ sugar, vanilla bean paste and orange and lemon zests until smooth. Gradually beat in the white chocolate. Scrape the mixture into a large bowl.

Wipe out the bowl of the stand mixer and add the cream to it. Attach the whisk and beat the cream at high speed until firm peaks form. Stir one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until no streaks remain. Spread the cheesecake filling over the chilled crust in an even layer. Cover with foil and refrigerate for at least ?3 hours or overnight.

Unmold the cheesecake. Top with the strawberry jam and garnish with quartered strawberries. Cut the cake into wedges and serve.

MAKE AHEAD
The cheesecake can be refrigerated for up to 3 days. Top with the jam and strawberries before serving.

No-Bake Ricotta Cheesecake with Strawberries

CRUST
5 tablespoons unsalted butter
3 tablespoons sugar
1 1/4 cups packed graham cracker crumbs (10 to 12 whole crackers)
1/4 teaspoon salt
Pinch of ground ginger
Pinch of cinnamon

FILLING
1 pound fresh ricotta cheese, at room temperature
1/2 pound cream cheese, at room temperature
3 tablespoons agave nectar
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Pinch of ground ginger

TOPPINGS
1 pint strawberries, hulled and sliced 1/4 inch thick
1/4 cup sugar
1 tablespoon fresh lemon juice
1/2 cup honey

MAKE THE CRUST
In a small saucepan, melt the butter with the sugar over moderately low heat, stirring, until the sugar dissolves, about 4 minutes. In a medium bowl, mix the graham cracker crumbs with the salt, ginger and cinnamon. Stir in the melted butter until the crumbs are evenly moistened. Press the crumbs evenly over the bottom and up the side of a 9-inch fluted tart pan. Cover with plastic wrap and refrigerate until well chilled, about 1 hour.

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MAKE THE FILLING
In a large bowl, using a handheld electric mixer, beat the ricotta with the cream cheese, agave nectar, lemon zest, lemon juice, salt and ginger just until smooth. Using a spatula, spread the filling in the chilled crust. Cover with plastic wrap and refrigerate until well chilled, about 2 hours.

MEANWHILE, PREPARE THE TOPPINGS
In a medium bowl, toss the strawberries with the sugar and lemon juice. Let stand at room temperature, stirring once or twice, until the berries are juicy and slightly softened, about 30 minutes.

MEANWHILE, PREPARE THE TOPPINGS
Warm the honey over moderately low heat for 10 minutes. Strain the honey into a bowl, discarding the seeds; let cool.

MEANWHILE, PREPARE THE TOPPINGS
Cut the cheesecake into wedges, top with the strawberries and honey and serve.

MAKE AHEAD
The cheesecake can be refrigerated for up to 2 days. The honey can be stored in an airtight container at room temperature for up to 1 month.