Inspired by the New York Times

2 or 3 firm Veggie Box peaches

Juice of 1 lemon

1 pound fresh ricotta

4 tablespoons honey

¼ cup shelled pistachios, toasted in a dry, hot pan for 30 seconds

2 tablespoons fruity extra virgin olive oil

2 or 3 firm Veggie Box peaches 1 pound fresh ricotta 4 tablespoons honey 2 tablespoons fruity extra virgin olive oil

Quarter and pit the peaches, and slice them into thin curls on a mandoline. Toss them with the lemon juice in a bowl.



Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and toss on a handful of toasted pistachios. Top each with a mound of peach slices and a drizzle of olive oil.