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.
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.
I was first introduced to ployes several years ago at a ukulele breakfast at Local Sprouts Cafe in Portland, Maine. While a ukulele breakfast doesn’t exactly evoke thoughts of Maine, the ployes originated in Maine and is essentially our version of a buckwheat pancake.
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.
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.