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Home / Dairy Free - Page 3

Dairy Free

gluten free apple and pear crisp
Sweets | Vegan

Apple & Pear Crisp

black garlic eggplant pasta with fennel and olives
Dinner | Vegan

Eggplant Pasta w/ Black Garlic, Fennel + Olives

roasted red pepper romesco pasta
Dinner

Sausage Red Pepper Pasta

dairy free ranch dressing
Sauces + Dips | Vegan

Dairy-Free Ranch, Two Ways

vegan creamy corn pasta with basil
Dinner | Vegan

Creamy Corn Pasta w/ Basil

almond cookie batter donut holes
Sweets | Vegan

No Bake Funfetti Donut Holes

gluten free stone fruit crisp
Sweets | Vegan

Stone Fruit Crisp

smoked sustainable trout salad
Dinner | Salads

Smoked Trout Salad w/ Dill Yogurt Dressing

salted gluten free chocolate oatmeal cookies
Sweets

Chocolate Oatmeal Cookies (gluten-free!)

strawberry rhubarb vegan cheesecake bars
Sweets | Vegan

Vegan Strawberry Rhubarb Cheesecake Bars

banana cream pie bars
Sweets | Vegan

Vegan Banana Cream Pie Bars

chocolate covered cashew bark
Sweets | Vegan

Chocolate Covered Cashew Bark

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Heads up! The famous Lost Meatball Pasta Sauce fro Heads up! The famous Lost Meatball Pasta Sauce from @iloveverns is now available for purchase so you can enjoy a restaurant-quality dinner right in your own home …within minutes. 🍝 You can find the jarred sauce at @iloveverns, while @ilovepearsonsroc is carrying both the sauce AND exact pasta they use! Available nowwww 🏃🏻‍♀️ 🏃🏽!
Dinner for 22 in 15 seconds. Trying something diff Dinner for 22 in 15 seconds. Trying something different with more raw simple clips instead of aiming to make a perfect video and sometimes never getting around to it (or remembering to take footage in the first place)! New motto: done is better than perfect. 👊🏼 ON THE MENU: •Brie w/ rosemary + fig jam •Curried carrot lentil spread •Crab pasta •Steak w/ tangy red pepp sauce •Italian chop salad •Maple squash salad •Carrots w/ yogurt + chili •Smashed potatoes w/ chimichurri •Salted brownie ice cream cake w/ cherries + sesame hazelnut crunch!
If you want to feel like you’ve had a great year If you want to feel like you’ve had a great year, take a look back at your camera roll. We tend to only capture the positive moments, and there are typically more than you remember! A very special & fun year to say the least. 2025 feels like one of those years that would always be way in the future, but here we are! Let’s do this ⚡️⚡️ Some highlights: 1- Birthday weekend in NYC 🍕 2- A rare full group reunion in AZ 3- Secret project that went a bit sideways and I still can’t talk about 😑 4- Cooking as usual 5- Solar eclipse, even with clouds 🌑 6- More house projects 7- Closing the @crosby.lane chapter🥺 8-10: France, France & 💍! 11- Becoming an aunt 🥹 12- More cooking 13- More ‘weekend’ projects LOL 14- Intimate @jonbatiste show 15- Gardening Girl Summer 16- Magical weekends (& wedding) in Maine 🚤 17- More magic with family in ADK 🌈 18- Falling in love with Chesnut Hill, PA (& @judylouisedoherty) 19- Finally made a ring decision 😅 20- Hosted, a lot ❤️
I know that I ignored the vote of the people but p I know that I ignored the vote of the people but please forgive me because you can use either dark or white chocolate ok!!! 🎅🏼 WHITE CHOCOLATE PEPPERMINT MUDDY BUDDY BARK 2 cups Chex cereal (I use the rice) 3/4 cup plain puffed rice cereal 1 bag (9oz) white chocolate chips (or milk/dark choc!) 1/2 cup (4 oz / 115g) coconut butter, melted 3/4 tsp peppermint extract pinch salt Add-ins: I used @yumearth candy canes & Trader Joe’s sprinkles • Melt chocolate + coconut butter over double boiler (glass bowl over small pot with simmering water). This is a *must* as the white chocolate can clump if heated too quickly! •Add in peppermint extract + pinch salt, then your cereals and other mix ins. •Pour onto parchment-lined baking sheet and spread out. Freeze for at least 20 min and then roughly chop. Will be fine at room temp, but can get melty if too warm or near heat.
Wow going real vintage with this basic STATIC POST Wow going real vintage with this basic STATIC POST here, but 1. I threw together this soup last night and it came out so cozy and delicious (aware cozy isn’t a food adjective but it should be). And 2. I haven’t shared an actual recipe in a long time, so while I work on refreshing my website to share more frequently again.. I figured you deserved a little somethin! This soup is soo easy and versatile. Change up the veg, omit the dairy, omit the sausage (although I don’t recommend it’s sort of the point)— almost anything goes! First soup of the season in the books! 💃🏻 SAUSAGE KALE & BEAN SOUP (makes 6-8 servings) —— 1 lb ground sausage- medium or hot works 1 shallot (or yellow onion or leek) 2 large carrot, diced (about 1 cup) 3 garlic cloves, minced 2 medium gold potatoes, cubed 1 can white beans (I like cannellini) 1 cup kale and/or spinach, roughly chopped 5-6 cups chicken or veg stock 1 lemon 1/3 cup dry white wine (optional) 1/2 cup freshly shaved parm Heat a large pot over medium and once hot, add sausage. Use a wooden spoon to continue to break the ground up into smaller pieces. Let sit undisturbed once in a while so it gets crispy. Once cooked through, add diced shallots + carrots. Season with a little salt / pepper. After they’re starting to soften, about 5 minutes, add in garlic and stir for another few minutes. Pour wine and let cook off for a few minutes. Add potatoes, beans + stock (the lesser amount if you want it less brothy). Extra points if you have a Parmesan rind lying around, add it in! Bring to a boil and then cover / lower to a simmer for 20-30 min, until potatoes can be pierced easily. Remove the rind if using, add the juice of one lemon + the greens of choice. Let those wilt for another few min, stirring. Season with salt/pepper to taste. Finish with 1/2 cup parm and enjoy! Serve with crusty buttered bread and more parm 😉
CRISPY CHICKEN CUTLETS ! ! ! This is easily one o CRISPY CHICKEN CUTLETS ! ! ! This is easily one of the most chosen items at my private events. Who doesn’t love a cutlet? I’m often asked what the secret is, and while I think the method of making any kind of cutlet is pretty straightforward, I *do* have some tips that I think make a big difference. •Wegmans has ‘thinly sliced chicken breasts’ already packaged which is great bc no pounding needed! •Make sure you pat the chicken very dry. I layer them on paper towel and leave for a few minutes. •Season with salt + pepper on both sides! •I like rice flour for its thin nature— it doesn’t cake and its gf if needed. •Breadcrumb mix = 1:1 ratio of panko and almond flour. The flour gets into all the nooks and adds texture. Make sure to season with a few genius pinches of salt pepper + garlic powder too. Both chicken + breading need salt! (I’ve used GF breadcrumbs so many times and it’s just as good) •Pound that breading into each side to really get it covered •Oil must be hot before adding chicken for that perfect browning. Avocado oil is ideal as it’s neutral in flavor with a high smoke point. Medium / high is a good choice so they don’t burn. •If you’re doing a larger batch and the oil starts to have a lot of burnt crumbs in it, you may want to dump it out (into a bowl to cool), quickly wipe the pan out with a paper towel and add more oil (wait for it to heat up again!). It can be a pain, but worth it to avoid lots of burnt pieces attaching to your precious chicken. •I like to finish them in the oven (400 with a baking sheet) so that they dry out a little more. It also is less pressure to try and cook them through on the stove without burning the edges. This way, you can get a nice golden crust on each side and rely on the oven to cook through. SOUNDS LIKE A LOT BUT IT’S SO EASY YOU CAN DO IT OK?? 👏🏼👏🏼
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