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Recipes from Ann Marie Orr 

Berries &amp: Cream—Ricotta cream

1-cup ricotta

2 Tb brown sugar

2 Tb orange juice

1 pint of strawberries

pint of blue berries

Sliced almonds and pine nuts

Drain Ricotta in a strainer over a bowl for 1 hour.

In a food processor:

Drained ricotta, sugar &amp: juice, blend well

Place in bowls with berries and top with nuts

Zucchini &amp: Carrot bake

Extra Virgin Olive Oil

6 large zucchini

12 medium, long carrots

5 cloves Garlic chopped

sweet onion sliced

Fresh pepper, sea salt,

1 cup Bread crumbs

1 cup grated Parmesan cheese

Slice vegetables length wise, about inch thick

Brush with EVOO

Grill on both side—carrots—5 minutes, zucchini 3 minutes

Layer in a cookware serving bowl starting with 1/3: zucchini, carrots, garlic, onion, s&amp:p, brad crumbs &amp: cheese continue.

Bake for 30 minutes @ 350.

Top with fresh tomatoes &amp: cheese.