Kale Pasta with Pistachio Pesto

kale pasta

There’s nothing more satisfying then that warm, comfortable stretch when you eat a plate full of pasta, and this recipe is no exception. I added kale leaves to the pasta dough to make it slightly healthier and green. I say slightly because you will need to eat the entire 1 1/4 pounds of pasta to get one generous serving of vegetables. While time consuming, making your own pasta is infinitely better than buying it from the store (and I love store bought pasta). You can even customize it to your own likening: throw in some herbs like basil, thyme, or oregano or add some spices like saffron or turmeric. I love the pistachio pesto that’s paired with this recipe, but feel free to substitute store bought pesto or tomato sauce if you’re short on time.

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Raspberry Lime Seltzer

seltzer 1

Now that I’m heading to Arizona in just over a month, I’m trying to develop a recipe list of drinks, meals, and snacks to cool me down. I visited Nathan in Arizona, the summer after my freshman year at Hopkins, and it was over 100˚F, which coming from Maine, was hotter than anywhere I had been before.

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Hot Fudge Sauce and Homemade Brown Sugar

fudge sauce1

This hot fudge sauce would be more accurately titled if it was named hot sludge sauce. This is a deep, dark, and glossy mud pit, one that I would only ever want to wade through if I had my Bean boots on. With only about 10 minutes of prep and total cook time, this dessert is a no-brainer for a fast crowd pleaser. There’s nothing better than the warm contrast of fudge to a heaping bowl of ice cream. Top with sprinkles, add nuts or whipped cream, or eat it plain if you like. Anyway you choose, I promise that it will bring you to your happy place.

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Grilled Artichokes with Lemon Basil Vinaigrette


If ever a food has intimidated me, it was the artichoke. I confess that up until I made this, I had never eaten an artichoke that was not from a can. It essentially looks like an armadillo, layered with the same scale-like protective coat. I had no idea how to penetrate it. But once I saw an artichoke recipe from Cooking for Keeps, with a beautifully illustrated tutorial on how to tackle this thing, I had to try it. And, it really wasn’t that hard. It actually was the most fun I’ve ever had prepping a vegetable. It’s almost like dissecting something in anatomy class.

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