Food 52's Plum Olive Oil Ricotta Cake: https://food52.com/recipes/23750-olive-oil-ricotta-cake-with-plums
I guess I'm on a ricotta tear? I've been making this cake for probably a decade. It is like Marian Burros' plum torte on steroids. Double the zest (I add orange) for some added tang.
4) Samin's Beet, Avocado, Citrus Salad: https://cooking.nytimes.com/recipes/1025086-citrus-beet-and-avocado-salad
This eternally flexible and versatile recipe is a weekly item at my house, especially if there are CSA beets to use. On pick up day, I boil or roast them, and throw them in a container with olive oil, vinegar, s&p to marinate until I decide to use them. This recipe is visually stunning, and takes advantage of the delicious citrus coming our way as well. You can add jammy eggs, tinned fish, or substitute to your heart's desire. In her book Salt, Fat, Acid, Heat, Samin includes a beautifully illustrated matrix on how the salad can be adapted as well (pp. 223 and 242).
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