Hi besties!! You know those ranch dips that come in veggie platters from the grocery stores that they charge you an arm and a leg for? well this is it an its infinitely better in every single way! You will love this, if you love a ranch dip like we do, this is right up your alley, you must give it a go! Recipe down below! xoxo RECIPE: 1 Cup of Mayo 1/2 cup of Sour Cream 1/4 to 1/2 cup of Buttermilk (depending on how runny you like it) 2 Tbsp of very finely chopped dill 2 Tbsp of Very finely shopped parsley 1 Scallion, finely chopped 1 small (or half) clove of garlic, grated Plenty of salt and pepper

Hi friends! I've been meaning to share this recipe with you for a while and If you love potatoes as much as I do, you will absolutely flip over this and for good reason! Serve it at room temperature along side salumi or as a side dish to any main kind of how you'd serve a baked potato. RECIPE: 1.5 lb of Russet Potatoes, peeled 1 Yellow Onion, diced 2 Tbsp of Butter 10oz of Mozzarella Cheese, cut into tiny cubes Salt and Pepper to taste 1/4 cup of Light Olive Oil Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:12 - Cut and the Potatoes 02:25 - Cut the Cheese 04:48 - Combine the mixture 05:00 - Begin Cooking 07:00 - Flip the Pancake 08:53 - Dig in Fan Mail: PO Box 300 Minotola NJ 08341

Combining 2 absolutely classic and out of this world delicious into one to create truly, one of the most delicious things you'll ever have. So flavorful, so pungent and completely outstanding, it will be a go to recipe for you especially with some fresh produce! RECIPE: For the Salad: 1/2lb of Stale Bread, I prefer to use an Italian crusty loaf or a baguette, about a day old 1 1/2lb of Tomatoes, I like a mixture of colorful cherry and vine ripe tomatoes 1 Shallot, thinly sliced 2 Tbsp of Capers Handful of Castalvetrano Olives 2 Tbsp of Freshly Chopped Parsley Salt to taste For the Dressing: 1 Clove of Garlic 1 tsp of Anchovy Paste 2 tsp of Dijon Mustard 1tsp of Worcestershire Sauce 2 tsp of Freshly squeezed Lemon Juice 2 tsp of Red Wine Vinegar 1/4 cup of Olive Oil, plus a bit more to drizzle all over Salt and Pepper to taste 1/4 cup of Freshly Grated Parm (plus a little extra) Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:44 - Make the Dressing 04:00 - Slice Tomatoes 04:30 - Tear bread 05:45 - Toss Salad 06:45 - Dig in Fan Mail: PO Box 300 Minotola NJ 08341

Hi Besties!! I haven't been able to stop thinking about this Cacio e Pepe flatbread I had recently and I knew I had to recreate it and im so glad I did beaus it is sensational and will absolutely be on the table all spring and summer along side a bowl of olives and and a good drink. The recipe for the flatbread is linked below, only thing to note is that it was baked at 550 for 4 minutes, then topped it with spices, sesame seeds and a brush of olive oil and baked for another 3 minutes so time that accordingly if your oven is hotter or cooler. I grate as much cheese as my heart desires and crack lots of freely ground black pepper and it is DIVINE!!!! You must make this asap! Remember these videos are in addition to my regular content not in place of, I just love sharing all my cooking chronicles with y'all! xoxo RECIPE: https://www.laurainthekitchen.com/recipes/grilled-veggie-flatbread/