Baked Ricotta with Roasted Vegetables (adapted from A Modern Cook's Year)
Drain a container of whole-milk ricotta and place in the middle of a baking sheet. Surround with chopped sweet potatoes, new potatoes, red onion, and chickpeas. Season everything with salt, pepper, lemon zest, and smoked paprika. Drizzle olive oil on top and a splash of broth to the pan. Roast 55 minutes at 425 degrees. Squeeze fresh lemon juice over everything.