Knowledge Base > Fran Costigan - Desserts With a Difference

Desserts With a Difference

Fran Costigan - Desserts With a Difference

This event was on Wednesday, July 20, 2022 at 1:00 pm Pacific, 4:00 pm Eastern

Excited for some fresh summer dessert ideas? Join chef Fran Costigan for this exploration of some amazing treats, using fresh and dried herbs to infuse your summer desserts with flav… Read More.


Suggestions for an abundance of fresh dill?

— Pat Cuddy


For me, there's no such thing as too much fresh dill. I love dill. I love it. Um, you know when I think about my grandma's chicken soup with matzo balls. Well, I make a version of that now with. You know with it's a vegan version, but to me, it's all about the dill. I like dill and beets. That's a very traditional pairing and I make a salad dressing. that takes a lot of Dill. I use actually use my NutriBullet not my Vitamix to make this but a couple of tablespoons of hemp seeds some water. Lemon juice. It's really too taste, you know use a smaller amount of water. If you want to thicker dressing or a dip lemon juice piece of onion. Lots of lemon juice and tons of Dill a little bit of nutritional yeast and it is absolutely delicious. I just really love love Jill haven't been able to grow it. It's too hot now.
Fran Costigan

Fran Costigan

Director of Vegan Pastry