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Spring Vegetable Medley with Homemade Ricotta

Tom Van Lente - White Oak


Demonstrated by Chef Tom Van Lente of White Oak Tavern and Lucien Prellwitz of Ned Ludd (Portland, Oregon) at Green City Market on June 4, 2016

Homemade Ricotta
  • 1 gallon whole milk
  • 1 cup white vinegar or lemon juice
  • 2.5 TBSP kosher salt
  1. Heat milk to 185* F then turn off heat.
  2. Add vinegar or lemon juice and salt.
  3. Let sit on counter for 1 hour.
  4. Strain through a cheesecloth or coffee filter - at least 30 minutes.
  5. Ricotta is now ready and liquid (whey) can be reserved for another use
Vegetable Medley
  • 1 bunch raw breakfast radishes
  • 1 bunch spring onions, chopped
  • 1 bunch turnips, quartered
  • thyme flowers
  • 1/2 cup lovage leaves
  • 1 bunch sliced asparagus
  • 1/2 cup verjus for deglazing


  1. Heat pan over medium/high heat, add canola oil.
  2. Saute the turnips first. Then add asparagus, spring onions and radishes.
  3. Warm vegetables through and season with salt & pepper.
  4. Deglaze the pan with verjus for added acidity.
  5. Remove from heat and finish with fresh thyme flowers.
  6. To serve, put vegetables in large serving bowl and top with homemade ricotta cheese. 

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