Name: Spring Frybread with Ricotta and Hot Honey
Prep time: 15 min
Cook time: 5 min
Ingredients: 15 oz. whole milk ricotta; 2 tsp. minced garlic; 1/2 tsp. salt; 1 tbsp. lemon juice; 2 cups flour (plus another 1/4 cup for dusting counter); 1/4 cup sugar; 3 tsp. baking powder; 1 tsp. salt; 1 cup water; vegetable oil for frying - 1-2 inches deep; 1 bunch radish (sliced); 1 cup sugar snap peas (halved); 1 cup microgreens - any type you like best; 1 cucumber (thinly sliced); hot honey for drizzling

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Spring Frybread with Ricotta and Hot Honey topped with fresh sugar snap peas, sliced cucumber, radish and delicate microgreens.

A perfect snack to showcase fresh spring vegetables. These warm frybread have crispy edges and a soft pillowy inside making them the perfect vessel for toppings. Frybread is a Native American recipe passed down through family members. Essentially a flat bread that doesn’t require yeast and comes together quickly. Most commonly topped with butter, cinnamon, sugar and honey and sometimes made into a taco, frybread is very versatile.

Topping something warm and crunchy with something creamy like whipped ricotta is kind of a no brainer. Whipped ricotta is super easy to make using an immersion blender but can also be made using a hand mixer. Whole milk ricotta is combined with minced garlic, salt and lemon juice to create a light and creamy topping with just the right amount of fresh flavor.

Now comes the design portion of the recipe. Top these ricotta slathered frybread however you choose. Have fun with it. Create your masterpiece. Layer on thinly sliced cucumber, tuck in a few sliced radishes (easter egg radish look really nice), open up a few peas to place here and there, then add some microgreens. Microgreens come in a variety from broccoli to sunflower, pea, radish and mixed rainbow. If you are local to Snohomish County in Washington State, check out Tiny Stem Microgreens. They deliver locally grown organic microgreens to your doorstep.

Final and most important step to tie it all together….hot honey. If you haven’t tried hot honey yet, you are surely missing out. A drizzle of hot honey is the perfect blend of sweet and spicy. I used Mike’s Hot Honey that I found on Amazon.

Ingredients in Spring Frybread with Ricotta and Hot Honey

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Ricotta – Whole milk ricotta makes the creamiest whipped ricotta.
Garlic – Minced garlic from a jar is best for this recipe.
Lemon – Fresh squeezed lemon juice.
Radish – Thinly sliced red or easter egg radish.
Peas – Sugar snap peas, open some up for a pretty design.
Microgreens – Any type you want, find them at your local Farmers Market or at your grocery.
Cucumber – I like English cucumber sliced thinly or in ribbons.
Hot Honey – Just a touch of heat from Mike’s Hot Honey found on Amazon.
Pantry Items – Flour, baking powder, salt, sugar and cooking oil.

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15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.

Tried It?

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