Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
Spring and Easter Recipes Collection – We have gathered a list of Spring and Easter-themed recipes on Life’s Little Sweets, including cupcakes, candy, snacks, and more!
These Fresh Spring Rolls have vermicelli, cooked shrimp, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Whether you’re looking for warm soup recipes for the change of seasons, or comfort food to keep you company during the refreshing days of spring, you’ll find plenty of food inspiration here!
Nettle Pesto has foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese, if vegan), Kosher salt, and fresh ground black pepper. It's vibrant, vegetal, and loaded with vitamins and minerals. Try this Nettle Pesto on your favorite pasta, on toast and it's a great sauce to go with chicken, fish, meat, or vegetables.
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Looking to bring the ocean to your family's dinner table? This Lobster Macaroni & Cheese is creamy and warm and buttery with a hint of Old Bay seasoning... a huge crowd-pleaser!
Estimated reading time: 4 minutes
With four kids, we have a wide range of pickiness in our household.
There's the oldest, Cassidy, who goes back and forth from picky to not-so-picky.
She will happily eat something one time I make it, and then the next she'll say she doesn't like it and has, in fact, never liked it.
Then there's Zach, he is the health-conscious one who eats a lot of protein and works out every day.
But he will eat most of what I cook anyway. (I suspect when he's over at our house, he may consider those his "cheat days.") There's the 3-year-old, Sully, who eats pretty much nothing.
But my favorite guinea pig for recipe development is Ethan.
He will try pretty much anything once. So I was excited that he was coming over to stay with us for a weekend while I was developing this Lobster Macaroni & Cheese. (I think he was equally excited.)
If you can find lump lobster meat by the pound, that's great!
But if you can only find lobster tails, those will work too.
Just use a pair of kitchen scissors to cut along the backside of the tail and carefully break it open and pull the meat out.
It is actually easier than you might think. But the shell can be sharp so just be careful.
I am not a fan of breadcrumbs on macaroni and cheese dishes, but I know a lot of people are.
If that is you, you can absolutely put this in a casserole dish, top it with panko breadcrumbs, and bake at 325°F for about 10 minutes.
(You may also want to add an additional 2oz. of processed cheese when you are melting all the cheeses together.)
The verdict in our house regarding this Lobster Macaroni & Cheese was a resounding YES!
There was a little leftover for lunch the next day but there wasn't any left to pack in lunches for Monday.
I know this will be the case in your house too!
Looking to bring the ocean to your family’s dinner table? This Lobster Macaroni & Cheese is creamy and warm and buttery with a hint of Old Bay seasoning… a huge crowd-pleaser!
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Please note that the Calculated Nutrition is an estimate at best.
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Sara says
If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo