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Zucchini Ricotta Savory Cheesecake 2 cups zucchini, unpeeled and coarsely grated 1 tsp fine grain sea salt 2 1/2 cups ricotta cheese 1/2 cup freshly shredded Parmesan cheese 2 shallots, chopped 2 cloves garlic, chopped 1/3 cup fresh dill, chopped zest of one lemon 3 large eggs, well beaten 1/2 cup mozzarella cheese, crumbled drizzle of olive oil

from Wallflower Kitchen

Vanilla Pumpkin Seed Clusters

Vanilla Pumpkin Seed Clusters: 1/2 cup pumpkin seeds, 1 tsp vanilla extract, 2 tsp honey, 2 tsp coconut, sugar, water