Lexi Harrison

Strawberry Burrata Salad 🍓🥗 recipe below 👇 I love a salad that doesn’t *really* need a recipe – just layer everything on a big platter, drizzle with oil and vinegar, season with flaky salt, pepper, something crunchy & some chopped herbs and voilà! The perfect crowd-pleasing appetizer. This one starts with a base layer of arugula, followed by balsamic marinated strawberries, lots of creamy burrata, pickled red onion for some bite, good quality olive oil & balsamic glaze, flaky salt and pepper, chopped pistachios and mint. It tastes incredible and has such a great combination of flavors and textures. This would be a great one for Mother’s Day! Bookmark the RECIPE below 👇 and follow @crowded_kitchen for more easy, seasonal recipes ❤️ Strawberry Burrata Salad Serves 4 1 pint strawberries, sliced into rounds 2 tbsp balsamic glaze (plus more for topping) 3-4 oz arugula 8 oz burrata Optional: 1/3 cup pickled red onion* 1/4 cup finely chopped pistachios 2 tbsp finely chopped mint or basil Olive oil and balsamic glaze (Flaky) salt and pepper Add strawberries and balsamic to a bowl and toss to coat. Let sit for 5 minutes. Assemble the arugula on a large platter or serving bowl. Top with strawberries, burrata, pickled onion, pistachios and mint. Drizzle to taste with olive oil, balsamic glaze and season with flaky salt and pepper. Enjoy! *To make quick pickled red onion, slice 1 red onion very thinly and place in a jar or bowl. In a saucepan over medium heat, combine 1/2 cup water, 1/2 cup white vinegar, 1 tsp salt and 1/2 tsp honey or sugar. Bring to a simmer, stirring until salt and sugar are dissolved then remove from heat. Let cool slightly before pouring over the onions. Let sit it least 30-60 minutes before serving. Cover and refrigerate.

Homemade Brown Sugar Cinnamon Pop Tarts for ep. 10 of Better Than Store-Bought! 🤎 Comment ‘RECIPE’ below to get the recipe sent straight to your inbox 💌 Store-bought pop tarts really just aren’t as good as I remember and these homemade ones absolutely blow them away in taste, texture and ingredient quality. You guys loved our strawberry pop tarts, so we had to bring these back for round 2 with my personal favorite flavor! The crust is just flour, butter, salt, a little sugar and water. If you don’t have a food processor, you can work the dough with your hands. The filling is brown sugar, lots of cinnamon, a little flour to keep it from oozing out, vanilla and butter, and the icing is an insanely delicious brown sugar glaze that’s SO much better than the store-bought one. Comment ‘POP TART’ below and we’ll send you the recipe or BOOKMARK this post to save the recipe 👇 Be sure to follow @crowded_kitchen for more homemade versions of your favorite store-bought snacks! RECIPE: Crust: 2 ½ cups all-purpose flour 4 tsp sugar 2 tsp kosher salt 1 cup unsalted butter, chilled and cubed ½ cup cold water Filling: 3/4 cup brown sugar 2 1/2 tsp cinnamon 1 1/2 tbsp all purpose flour 1 tsp vanilla extract 1 1/2 tbsp melted butter Glaze: 4 tbsp butter 1/2 cup brown sugar 2 tbsp milk 1/2 tsp vanilla extract 2/3 cup powdered sugar 1/2 tsp cinnamon In a food processor, pulse together flour, salt, sugar, and butter a few times, until the butter pieces are about the size of peas. Stream in the water & pulse a few more times. Move the dough to a lightly floured surface and gently knead into a ball. Divide dough in half, wrap in plastic wrap & chill in fridge for 1-2 hours. While the dough chills, mix together the brown sugar, cinnamon, flour, vanilla and melted butter until well combined and set aside. Preheat oven to 300˚F and line a sheet pan with parchment paper. On a floured surface, roll each half of the dough into a ~14 x 14” square on a floured surface until the dough is ~1/8” thick. Cut the dough into ~3.5 x 4.75” rectangles. Continued in comments below 👇 or head to the link in our bio for the printable version!

Tomato Pesto Grilled Cheese Croutons with Sheet Pan Tomato Soup in celebration of National Grilled Cheese Month 🤩🍅 #RothPartner (Recipe below 👇) This is one of the BEST grilled cheeses I’ve ever made. We used @RothCheese Tomato Basil Havarti to pair with the soup and it’s just 🙌👌Roth Havarti is PERFECT for grilled cheese – it gets super melty for the perfect cheese pull! It’s delicious as a regular grilled cheese or as croutons – you really can’t go wrong 🧀 Go grab some @rothcheese Havarti in the deli section at a @Walmart Supercenter or grocery store near you and give this recipe a try! #RothCheese #ReachforRoth We’re pairing the grilled cheese with another easy sheet pan soup recipe! The soup is made with 3 kinds of tomatoes (fresh, sun-dried and tomato paste) and it’s so flavorful 🍅 Bookmark the RECIPE below 👇 Grilled Cheese (makes 1 sandwich - adjust amounts as desired): 2 slices sourdough 3 oz Roth Tomato Basil Havarti, shredded 2 tbsp chopped sun-dried tomatoes 2 tbsp pesto Soup: (4-6 servings): 3 lb. ripe tomatoes, chopped 1 small red bell pepper, halved 1 small yellow onion, cut into wedges 3 large garlic cloves 3 tbsp olive oil 1 ½ tsp salt ½ tsp pepper Optional: 1 tsp smoked paprika 2 tbsp fresh oregano, chopped 3 tbsp fresh basil ¼ cup chopped sun dried tomatoes (oil-packed) 2 tbsp red wine vinegar 2 tbsp tomato paste 1/2 cup heavy cream 2 cups chicken or vegetable broth, heated in a small pot Preheat oven to 400F. Add tomatoes, bell pepper, onion and garlic to a sheet pan. Drizzle with olive oil, salt, pepper, paprika and oregano. Roast for ~30 minutes, until all vegetables are tender. Add the roasted veg + all remaining soup ingredients to a high speed blender and blend until completely smooth. To make the grilled cheese croutons, heat a little butter in a skillet. Toast the bread slices, then flip. Put cheese on both sides, then top with sun-dried tomatoes and pesto. Put the two slices together and cook the sandwich until bread is golden brown on both sides and cheese is super melty. Cut into croutons and enjoy with the warm soup!

Peanut Butter Ritz Cracker Sandwiches for ep. 9 of Better Than Store-Bought 🥜 These were one of my favorite snacks growing up, but they’re even better homemade! The crackers are buttery, crisp, and made with just a few simple ingredients. They’re delicious plain, too – especially on a cheese/charcuterie board! The filling is just peanut butter and powdered sugar to thicken it. If you don’t want any added sugar in the filling, you can also just use a thicker unsweetened peanut butter or you can use powdered peanut butter with some water to thin it out. Comment ‘RECIPE’ and we’ll send the recipe straight to your DMs or BOOKMARK the recipe below 👇 Let us know your favorite childhood snacks in the comments below! Follow @crowded_kitchen for more homemade versions of your favorite store-bought snacks ❤️ HOMEMADE RITZ PEANUT BUTTER CRACKERS Crackers: 1 ½ cups bread flour 2 ½ tsp baking powder 2 tsp sugar 1 tsp kosher salt 6 tbsp cold unsalted butter, cubed ½ cup cold water Egg wash + more salt for topping 
Filling: ¾ cup unsweetened peanut butter 4-5 tbsp powdered sugar (optional) Add flour, butter, baking powder, sugar & salt to a food processor and pulse a few times. Add in the water and pulse a few more times to incorporate. Move the dough to a clean surface and shape into a ball. Divide into two and flatten each into a ½ inch thick rectangle, wrap with plastic wrap, and chill in the fridge for 1 hour. Preheat oven to 350˚F. Roll the chilled dough into a circle about 9-10 inches in diameter. It should be about ⅛” thick. Aim for slightly thicker rather than thin if you’re not sure. Cut into rounds with your fluted pastry ring and transfer to a parchment-lined baking sheet. Using a skewer, poke a few holes in each cracker. Beat an egg with 1 tablespoon of water, then brush lightly onto each cracker. Sprinkle crackers with a bit more kosher salt. Bake for ~15 minutes, or until outer edges of the crackers are golden brown. Let the crackers cool. Mix together peanut butter and powdered sugar and pipe or smear onto a cracker, then top with another to create your peanut butter sandwich. Lots more info + FAQs on our website, link in bio.

Green Garden Cocktail 🪴🍹made with cucumber juice, elderflower liqueur, vodka, lime juice & simple syrup! (RECIPE below 👇) Whenever I see a cucumber-based cocktail on a menu, I immediately order. But there’s nothing worse than expecting something super refreshing and getting something that’s cloyingly sweet instead! This cocktail is the perfect balance of refreshing, floral but not too floral, sweet but not too sweet, and a little tangy. The color is 100% natural (no editing!!) and it’s a gorgeous cocktail for spring! It’s also easy to make – just blend and strain the cucumber juice, then add everything to a shaker and enjoy. To make this into a mocktail, leave out the vodka or sub in a zero proof alternative like @ritualzeroproof. For elderflower, use an elderflower soda or syrup - we like @fevertreemixers elderflower tonic water! Bookmark the RECIPE below and let us know what you think! Green Garden Cocktail Makes 2 Ingredients: 1 large cucumber, peeled and diced 2-3 tbsp water 3 oz vodka or gin 2 oz elderflower liqueur (we used @stgermaindrinks) 2 oz lime juice (freshly squeezed) 1 1/2 oz simple syrup (or more to taste) For garnish: cucumber ribbons and/or chamomile Add cucumber to a blender with water and blend until smooth. Strain through a fine mesh sieve and discard the pulp. Fill a cocktail shaker halfway with ice. Add 4-6 oz cucumber juice (depends on how much cucumber flavor you want) and all remaining ingredients. Shake well, then strain into 2 cocktail glasses. To make the cucumber garnish, use a peeler to peel thin strips of a mini cucumber. Accordion fold the cucumber strip and place on a cocktail pick. What’s your favorite kind of cocktail?! Let us know in the comments below and have a wonderful weekend! 💚

Hot Honey Chicken Bowls for ep. 8 of Better Than Store-Bought! 🔥🍯 My husband always orders this at Sweetgreen, but we’re trying to cut down on eating out, so we’re meal prepping it instead and saving $$ doing it! Comment ‘RECIPE’ and I’ll send the recipe straight to your DMs 💌 You can make 6 (large!) servings of this hot honey chicken bowl for about $6.50 per serving. One store-bought serving is $15, so meal prepping a big batch at once is such a cost effective way to make sure you have a delicious, healthy lunch or dinner any day of the week! The bowl is made with a base of quinoa, blackened chicken (you can also use tofu to keep it vegetarian), spiced roasted sweet potatoes, an easy cabbage/carrot slaw, hot honey sauce and (optional) crispy shallots. It’s the perfect recipe to make on Sunday and enjoy all week, and all of the components keep really well in storage containers. Side note: click the link in our bio for these vacuum seal storage containers. They’re our favorite and keep food super fresh! Comment ‘RECIPE’ if you want me to send this straight to your DMs OR just click the link in our bio to go directly to our website. Follow @crowded_kitchen for more homemade versions of your favorite store-bought foods/snacks and more! Let us know what you want to see next 🫶

STRAWBERRY RHUBARB GIN 🍓 We’re bringing back last year’s popular series ‘Infuse Your Booze’ for season 2! 🥳 Liquor infusions are one of the easiest (and tastiest!) ways to level up your home bartending skills. You can infuse just about anything and it makes for the most delicious cocktails that will majorly impress friends and family! This strawberry rhubarb gin is the ideal spring infusion. If you’re not a fan of gin, try it with vodka or tequila instead. Strawberry rhubarb is a classic combo for good reason - tart, sweet, delicious, and you can’t go wrong with that gorgeous pink hue 😍 Here’s everything you’ll need to make this infusion: Supplies – comment ‘LINK’ and I’ll send you our list for all the supplies you’ll need to get started, including the jars we use! Ingredients: 2 cups sliced strawberries 1 - 1 1/2 cups sliced rhubarb (only use 1 cup if you prefer it less tart) 750ml (a fifth) of gin Add the strawberries and rhubarb to a large (1L+) glass jar. Cover with gin, making sure all of the fruit is submerged in alcohol. Let sit in a cool, dark place for at least 3 days, or up to 1 week. Strain through a fine mesh sieve. You can keep the strained gin stored at room temp. It will technically keep indefinitely, but if it develops any strange colors or smells, discard. (This has never happened to us, but better to be safe!) To make the gin and tonic, simply combine 2 oz of the infused gin, 4 oz of tonic water and a good squeeze of lime. I like mine with a lot of lime, but it’s optional! Let us know what questions you have about infusing in the comments below! If you missed last season, we shared recipes like strawberry vodka, spiced pineapple rum, cherry bounce, peach pecan bourbon, jalapeño lime tequila, coconut rum and so much more. Let us know what you want to see next! Don’t forget to follow @crowded_kitchen for more seasonal infusions 🍓

Homemade Goldfish Crackers for ep. 7 of Better Than Store-Bought! 🧀 Comment ‘RECIPE’ to get this recipe sent straight to your DMs! If you like to make your own snacks from scratch, you’re in the right place! In this series, we’re sharing recipes for some of our favorite store-bought snacks. (A few we’ve already shared include cheez-its, pop tarts, and fruit roll ups 😍) These homemade goldfish are surprisingly easy to make with just a few basic pantry ingredients, and you can cut them into any shape you’d like. If you want the link to these goldfish cutters, click the link in our bio and head to our Amazon page. Comment ‘RECIPE’ to get this recipe sent straight to your DMs, or BOOKMARK this post for the recipe below 👇 Follow @crowded_kitchen for more homemade versions of your favorite store-bought snacks! RECIPE (makes 300-400 crackers) 8 oz sharp cheddar cheese, finely grated 1 cup all purpose flour 1 tsp kosher salt 1 tsp sugar 1 tsp baking powder ½ tsp paprika ½ tsp celery salt ½ tsp onion powder 2 tbsp unsalted butter, chilled 4-5 tbsp cold water Goldfish cutter (linked on our Amazon page) Add cheese to a food processor and pulse a few times. Add in flour and all spices and pulse until evenly incorporated. Add in butter and 4 tbsp cold water and pulse a few more times. Move the dough to a work surface and knead until it forms a dough that sticks together. If it’s still crumbly, add more water in small increments until it comes together. Divide dough in half and shape into two 1” thick discs. Cover and refrigerate for 30 minutes to an hour. Preheat oven to 350˚F and line two large baking sheets with parchment paper. On a floured work surface, roll out each dough disc into a roughly 9-10” by 11” rectangle. It should be about ⅛” thick. Use your cookie cutter to cut the goldfish, and move to a parchment-lined baking sheet and sprinkle with salt to taste. You can re-roll any dough scraps. Bake for 14-16 minutes, until bottoms are slightly browned. Let cool completely on the baking sheet before enjoying. More info + storage details on our website, link in bio!

Rainbow Carrot Sesame Salad + some knife skills practice! 🥕🔪 This salad is super flavorful with a miso ginger dressing and a crispy sesame peanut brittle that we can’t get enough of! #ad You can find the full recipe below 👇 but before you make it, let’s chat knives! 🔪 Good quality knives are (in my opinion) one of the most important investments for home cooks of any level. We’ve been using @zwilling_usa Pro knives for years & absolutely love them. I especially love the Le Blanc (white) finish (the one we’re using here). They use a specially formulated German stainless steel for the blades that stays sharper longer. The handle is ergonomic and seriously feels like an extension of your hand! The 8-inch chef’s knife is my go-to for almost everything. We highly recommend! The @zwilling_usa Pro Le Blanc collection (shown in this video) is currently on sale – 20% off!! – so now’s the time to invest. Comment ‘KNIFE’ if you want me to send you the link! 🫶#Zwilling1731 Bookmark the RECIPE below 👇 (4-6 servings) 1 lb. carrots (regular or rainbow carrots) 1/4 cup finely chopped scallions 2 tbsp finely chopped cilantro 
 2 tbsp finely chopped basil Optional: sesame peanut brittle (recipe pinned in the comments) Dressing: 3 tbsp rice vinegar 2 tbsp sesame oil 1 1/2 tbsp soy sauce 1 tbsp miso paste 1 tsp sriracha 1 tsp coconut sugar 1 tsp minced garlic 1 tsp grated fresh ginger Make the brittle and let cool (ingredients + instructions for brittle are pinned at the top of the comment section). To julienne the carrots, start by cutting the carrot into ~3 in. pieces. Slice off one side of the carrot so you can lay it flat on the cutting board. Slice into thin planks. Stack 2-3 planks together, then slice into thin strips. Repeat with all carrots. A sharp knife is essential for this! Make sure to curl your fingers to keep them safe 😉 Whisk together all dressing ingredients. Add all salad ingredients to a large bowl and toss with dressing. Top with brittle just before serving.

Strawberry Quinoa Salad with Pecan Brittle & Jalapeño Lime Vinaigrette 🍓🥑 (comment ‘recipe’ or get the full recipe below 👇) This is one of our favorite spring salads on our website! We usually just make it with toasted pecans, but this time, we tried it with our pecan pumpkin seed brittle and it was PERFECT. It adds so much flavor, texture and really takes any salad to the next level! This recipe would be perfect as a side dish for Easter, but it also makes for a great easy lunch/dinner. You can add a grilled protein to make it more filling. COMMENT ‘recipe’ and we’ll send it straight to your DMs or BOOKMARK the recipe below 👇 You can also find the direct link in our bio! Follow @crowded_kitchen for more easy, seasonal recipes! 🌱 STRAWBERRY QUINOA SALAD (serves 4) 1 cup cooked quinoa, cooled (1/3-1/2 cup dry) 5 oz (1 container) arugula, baby kale or spinach 1 cup sliced cucumber 1 pint strawberries, sliced 1 avocado, diced 1/2 cup toasted pecans or our pecan brittle (recipe below) 1/2 cup crumbled feta cheese Vinaigrette: Half of a small jalapeño, deseeded and minced 1/3 cup olive or avocado oil 1 tsp lime zest 2 tbsp lime juice 1/2 tbsp honey 1 tsp kosher salt Pecan brittle (optional): 1 cup pecans, roughly chopped 1/2 cup pumpkin seeds 1/4 cup maple syrup 2 tsp olive oil 1/2 tsp salt 1/4 tsp pepper To make the brittle: preheat oven to 275˚F. Add all ingredients to a bowl and mix well to coat. Spread on a small baking sheet lined with parchment paper. Bake for 35 minutes, then remove from oven & let cool. Once cooled, break into small pieces. (You can speed up cooling process by placing it in the freezer for a few minutes) Meanwhile, cook quinoa according to package directions and let cool. (Speed this up by transferring to a bowl, fluffing with a fork to release steam and refrigerate) Whisk together all vinaigrette ingredients. Assemble all salad ingredients in a large bowl and toss gently with vinaigrette. Enjoy!

Fancy Fruit & Nut Crackers for ep. 6 of Better Than Store-Bought! These ~gourmet~ crackers are actually relatively easy to make from scratch and you can customize them with just about any fruit/nut/herb combination that you already have at home. One batch makes over 50 crackers, so you’re getting a lot more bang for your buck compared to store bought! You can bake the loaves and then freeze them for up to a few months, then slice and finish baking the day you need them! Your guests will be SO impressed 😉 Comment ‘RECIPE’ to get this recipe sent straight to your inbox or bookmark the RECIPE below👇 Follow @crowded_kitchen for more homemade versions of your favorite store-bought snacks! ✨ Fruit & Nut Crackers 1/2 cup all purpose flour 1/2 cup whole wheat flour 1 tsp baking soda 1 1/2 tsp kosher salt 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried) 1 tbsp fresh thyme, finely chopped (or 1 tsp dried) 1/2 tsp cinnamon 1/8 tsp nutmeg 1/8 tsp black pepper 3/4 cup any dried fruit, chopped (apricots, figs, dates, raisins, cherries, etc) 3/4 cup any nuts or seeds, chopped (pecans, pumpkin seeds, pistachios, walnuts, almonds, sunflower seeds etc) 1 tbsp orange or lemon zest 1 cup milk of choice (we used oat milk, but any kind works) 1/4 cup honey Preheat oven to 350˚F and line 2 mini loaf pans (~5 1/2” x 3 1/4”) with parchment paper. Add all ingredients except milk & honey to a mixing bowl. Stir until well combined. Stir in the milk and honey. Divide between the 2 mini pans. Bake for ~25-28 minutes, or until a toothpick comes out mostly clean. Let cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight. (You can also leave them frozen for up to 3 months, as long as they are tightly wrapped.) Preheat oven to 300˚F. Remove from the freezer & slice into 1/8” thick slices. Place on a baking sheet lined with parchment paper. Bake for 12 minutes, then flip each cracker over. Bake for another 12 minutes, then check for doneness. If they aren’t quite done, flip again and cook for another 3-8 minutes. Lots more info about storage etc. on our website (link in bio)!

Spring Minestrone 🌱🫛🥣 This delicious, vegetable-packed soup is made with a secret ingredient that majorly boosts the flavor and richness: parmesan rind! We always add it to homemade minestrone and it makes a huge difference. We love that this soup is packed with so many vegetables, but it’s still filling, thanks to the pasta and beans. Bookmark the RECIPE below 👇 and follow @crowded_kitchen for more seasonal recipes! P.S. if you’re making this for meal prep, you may want to cook & store the pasta separately, because it will soak up a ton of broth over time. SPRING MINESTRONE (4-6 servings) 1/4 cup olive oil 1 1/2 cup chopped leeks (~1 large leek) 2 tsp garlic, finely minced (~2-3 cloves) 1 1/2 tsp kosher salt 1/2 tsp pepper 1 cup thinly sliced celery (~2 large ribs) 1 bunch of asparagus, cut into 1/2-inch pieces(~2 cups) 8 cups vegetable broth 1 large parmesan rind 3/4 cup pasta of choice 1 cup frozen or fresh peas 2 cups chopped kale or spinach 2 tbsp finely chopped dill 1/4 cup finely chopped parsley 1 can (15oz) navy or cannellini beans, drained and rinsed 2 tbsp fresh lemon juice Parmesan & red pepper flakes for serving Heat oil in a large pot over medium. Add leeks and sauté for 5-7 minutes, until the darkest green sections are softened. Add garlic, salt and pepper and continue cooking for 1-2 minutes. Add in celery and asparagus and continue cooking for 2-3 minutes. Add in vegetable broth, parmesan rind and pasta. Bring to a boil, then reduce heat and let simmer for ~20 minutes. After 20 minutes, stir in the peas, kale, dill, parsley, beans and lemon juice. Let cook for a few more minutes, until the greens are cooked. Serve hot with more parmesan, red pepper flakes and crusty bread.

Homemade Bunny Peeps for ep. 5 of Better Than Store-Bought 🐰These taste SO much better than store-bought peeps and they’re made without corn syrup & artificial dyes! Is it controversial to say that store-bought peeps are really not that good?! They’re always sickly sweet, don’t have flavor and they go way overboard on the food dye. Homemade marshmallows are infinitely better and they’re such a fun Easter treat! We use honey instead of corn syrup for the marshmallows and naturally dyed sprinkles for coating. Comment ‘LINK’ if you want us to send you a link to the supplies you’ll need to make these (bunny cookie cutter, naturally dyed sprinkles, etc). Head to the link in our bio for the full recipe or bookmark the RECIPE below. Follow @crowded_kitchen for more homemade versions of your favorite store-bought snacks! HOMEMADE BUNNY PEEPS (makes 3 dozen) 2 packets of unflavored gelatin (4 1/2 teaspoons) 3/4 cup cold water, divided 3/4 cup granulated sugar 1/3 cup honey or agave 2 teaspoons vanilla extract (or vanilla bean paste) 1/8 tsp salt 1 tsp powdered sugar for dusting pan Naturally colored sanding sugar & bunny cookie cutter (comment ‘LINK’ & we’ll send you what we use) Spray a quarter baking sheet (~9x13 inch pan) with cooking spray, then line with parchment paper and lightly spray parchment. Dust with powdered sugar. Add the gelatin to a stand mixer with 1/2 cup of cold water, stir and let sit for 10 mins while you make the simple syrup. Add the remaining 1/4 cup of water, the sugar, and the honey to a small saucepan over medium heat. Stir the mixture constantly until the sugar dissolves, then stop stirring and clip a candy thermometer to the side of the pan. Cook without stirring until the thermometer reads 240°F.  Remove from heat, let the bubbling subside, then turn the mixer on low speed while you carefully pour the sugar syrup into the gelatin, pouring on the sides of the bowl to prevent scorching the gelatin. Beat on low for 1 min, then increase speed to high and beat for ~12 minutes, until thick and fluffy. Add in vanilla and salt and continue mixing for 2 minutes. Continued in comments 👇

Creamy Burrata Pea Pasta 🫛🌱 The perfect easy pasta recipe to save for spring! Bookmark this post (recipe below 👇) or head to the link in our bio for the printable recipe. If you’re tired of the same pasta recipes (looking @ you, marinara 🍝👀), this recipe is a great way to change things up. It’s also easy to make dairy free (omit the cheese, or use a vegan alternative) and it’s such a great way to utilize spring produce! You can use fresh or frozen peas in this recipe. The burrata really takes this pasta to the next level, but it’s still delicious without! RECIPE below 👇 or head to the link in our bio for the printable recipe. Want to sign up for our email list so you don’t miss any new recipes? Send me a DM or click the link in our bio to sign up! 💌 BURRATA PEA PASTA (4 servings) 8 ounces pasta of choice (we used ditalini) 3 tbsp olive oil, divided 1 cup finely chopped leeks 2 tsp minced garlic 12 oz fresh or frozen peas (2 ½ cups), divided 1 tbsp finely chopped mint 2 tbsp finely chopped dill 1 tsp lemon zest 1 tsp salt ¼ tsp ground black pepper to taste 1 cup chicken or vegetable broth 1 tbsp freshly squeezed lemon juice 1/4 cup grated parmesan For topping (optional): 8 oz burrata, olive oil, more lemon zest, pea shoots, red pepper flakes Cook pasta according to package directions in salted water. Reserve ~1 cup of pasta water in case you need to use it in the sauce. Drain pasta. Add 2 tbsp olive oil to a skillet over medium heat. Add leeks and sauté for 4-5 minutes, until softened. Add garlic and cook for additional 2-3 minutes. Add one cup of the peas, mint, dill, lemon zest, salt, and pepper to the leek mixture. Stir well and cook for 6-7 minutes, until vegetables are softened. Add pea and leek mixture to a blender with the broth and lemon juice. Blend until smooth and creamy. Add 1 tbsp oil to the same skillet with remaining peas and sauté for 5 minutes, until softened. Add the cooked pasta, pea sauce and parmesan to the skillet and remove from heat. Stir well and add in a few tbsp reserved pasta water if needed to thin out the sauce. Top with burrata & optional garnishes.

Homemade Strawberry Pop Tarts for ep. 4 of Better Than Store-Bought 🍓 Comment ‘POP TART’ below to get the recipe sent straight to your inbox! 💌 In this series, we’re sharing recipes for popular snacks that not only taste better than store-bought, but are also made without the ultra processed ingredients! Store-bought pop tarts really just aren’t as good as I remember and these homemade ones absolutely blow them away in taste, texture and ingredient quality. The crust is just flour, butter, salt, a little sugar and water. You can sub regular granulated sugar with an alternative if preferred – it’s really just there to add a little bit of sweetness to the dough. We haven’t tried it with gluten free flour but it should work fine! The filling is just strawberries, honey and lemon juice. You can use fresh or frozen strawberries and you just have to cook the mixture down until it’s nice and thick. You can also sub in your favorite fruit of choice if you’re not a fan of strawberries. The icing and sprinkles are totally optional. We were going for an authentic look, but they honestly taste great without the glaze too! Comment ‘POP TART’ below and we’ll send you the recipe or head to the link in our bio for a direct link to the recipe! Be sure to follow @crowded_kitchen for more homemade versions of your favorite store-bought snacks! We’ve already shared homemade sour patch kids, cheez-it’s and fruit roll ups – let us know what you want to see next! 🫶