We celebrated the end of the year this past week at our Studio Night Market + Holiday Party — and we did so with a fabulous seasonal spread. The favorite dish of the night was our homemade ricotta two ways. We had a sweet ricotta topped with honey, black cherries, and pistachio and a savory topped with green castelvetrano olives, lemon oil, capers, and almonds.

I very much have an affinity for fruit in savory dishes, especially mixed into a fresh leafy salad. Maybe it's my - warm climate, “tropical roots” speaking, but I can truly never get enough citrus in my life