As we are rounding out the final stretch of winter, dreams of summer don’t seem so far off. Grilling is one of the great joys of warmer days, though this winter, we have been keeping the grill pan hot and busy. Grilling fruit is a wonderful way to accentuate its natural sweetness. With grilled pineapple, there is something magical that occurs when the hot grates of the grill come into contact with the smooth golden pineapple flesh. It becomes even more juicy, tender, and full of that distinctive sweet-tart pineapple flavor.

Grilled pineapple with ricotta, hazelnuts, and sage is incredibly simple to prepare and highly rewarding. The ricotta provides a cool, creamy contrast to the tangy pineapple, complemented by fragrant hazelnuts and earthy sage. Enjoy this grilled pineapple with ricotta, hazelnuts, and sage all year long!


  • 1 pineapple
  • 16 ounces whole milk ricotta
  • ¼ cup hazelnuts, toasted and chopped
  • 1 tablespoons sage leaves, chopped


Place the ricotta in a mesh sieve and strain over a bowl. Let sit while preparing the other ingredients. Heat a grill pan or grill on high heat. While it heats, prepare the pineapple: slice the top and bottom of the pineapple then slice the skin along the sides until the smooth golden flesh is revealed. Slice the pineapple into thirds lengthwise. Then slice them again to create spears.

Place 4 or 5 spears on the grill pan (or more on a regular grill) and cook for 3-4 minutes, flip, and then cook for another 3-4 minutes on the other side. Transfer grilled pineapple to a plate and continue to grill the remaining pieces until all have been cooked.

Meanwhile, use a stand mixer, hand mixer, food processor, blender (basically anything that is powerful enough to get the ricotta going) to whip the ricotta on high for 5-7 minutes. Spoon the whipped ricotta over the grilled pineapple and top with chopped hazelnuts and sage leaves. 

I love beets. I love them boiled, roasted, pickled, in soup. I love their brilliant burgundy color. I love their subtle sweet flavor. I love their versatility. I love their countless health benefits. I want everyone to love roasted beets as much as I do.

Give these roasted beets a try if you are beet-curious or even beet-averse. Not only do the flavors blend harmoniously together but the colors are so beautiful and vibrant that you can’t help but marvel at the shades of red, pink, orange, maroon. 

This dish really accentuates all the wonders roasted beets have to offer, enhanced by blood orange in celebration of citrus season, crisp mint, earthy hazelnuts, and the salty tartness of lemon anchovy dijon. Who could resist?

Serves 4


for the salad

  • 1 bunch beets, with greens reserved (use the greens at a later time)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 blood orange, peeled and sliced
  • ½ cup loosely packed mint leaves, torn
  • ¼ cup hazelnuts

for the vinaigrette

  • 2 tablespoons of lemon juice (from about 1 lemon)
  • 5 anchovies, chopped
  • 1 teaspoon dijon mustard
  • 1 teaspoon red or white wine vinegar 
  • ½ cup olive oil


Preheat the oven to 425°F. Peel and chop the beets into 1-inch-sized pieces. Place the beets on a large piece of foil on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 tablespoon kosher salt, and 1 teaspoon freshly ground pepper. Fold up beets so that they are completely wrapped up in the tin foil. Bake for 45 minutes.

Place hazelnuts on a separate baking sheet and toast for 10 minutes then remove from the oven, let cool, and chop.

Meanwhile, add the chopped anchovies to a bowl and mix in the lemon juice, dijon, and vinegar. Whisk to break down the anchovies. Slowly drizzle in the olive oil in a steady stream while whisking until the dressing has emulsified. Set aside.

Remove the beets from the oven and let cool slightly then transfer to a dish. Scatter with the blood orange slices and mint leaves. Pour the dressing over the dish and top with the toasted hazelnuts.