I haven’t made many friends here in Seattle, mostly because I haven’t tried. I guess I convinced myself that it wasn’t worth the effort since we would be moving back to VT in a few years. As a result I’ve been a little lonely and intermittently unhappy, constantly comparing my new life to the one I left behind.

garlic dyptic

This seems to be one of the many cruel tricks my mind plays on me, refusing to let me simply be in the present. But, despite my struggles over the past year I feel that I am now able to appreciate the good that has come form this transition. If we had not moved to Seattle, or to this exact neighborhood, I never would have met Ashley, or convinced her to meet me for coffee, or attended her workshop, or discovered what I hope will become my lifelong career and passion.

prosciutto dyptic


crostini dyptic final


So, thank you Ashley for teaching and inspiring and for sharing your recipes and your relationship with the world through Date Night In.


Adapted from Date Night In

Serves 2


1 cup peas, fresh or thawed frozen

1/4 teaspoon salt

1 clove garlic, peeled

2 tablespoons pine nuts, toasted

1/3 cup mint leaves

zest from ½ lemon

3 tablespoons walnut oil

3 tablespoons olive oil

4 slices good quality bread

olive oil


1/2cup ricotta

4 slices prosciutto

freshly cracked black pepper

red pepper flakes


FOR THE PESTO: Combine the peas, salt, garlic, pine nuts, mint, and lemon zest in a food processor and pulse until coarsely blended. Combine the two oils in a cup and with the food processor running, slowly pour the oil into the pesto until incorporated.

FOR THE CROSTINI: To make the crostini, heat a pan over medium heat. Brush both sides of each slice of bread with olive oil and sprinkle with salt. Grill in the pan until golden and crispy on both sides.

TO ASSEMBLE: To assemble the crostini, spread each piece of toast with some ricotta, add a slice of prosciutto, top with a dollop of pea pesto. Add cracked black pepper and red pepper flakes to taste.