Filed In: Eats

carrot soup made with coconut milk

creamy carrot soup with coconut milk | lolo magazine

This creamy carrot soup with coconut milk has been on repeat at the farm for the past month. It’s so tasty, simple, flavorful, full of good ingredients, totally comforting, and the perfect soup for a fall evening. I found the recipe from this food blog and am so thankful that I did! Head on over to wholesomelicious for ingredients + directions. Be sure to add cilantro on top too, if you like it! It adds a nice little bite. The soup is also extra good if served with warm, fresh, crusty bread. #YUM // xo melissa

pumpkin and chocolate chip cookies made with oat flour

pumpkin chocolate chip cookies made with oat flour | lolo magazine

This past weekend I made it a point to spend a lot of time in comfy clothes, in the kitchen, and cooking yummy things- including these pumpkin chocolate chip cookies. It was a rainy and windy weekend on the east coast, so this plan could not have been more perfect and I thoroughly enjoyed every moment. I had discovered this recipe via the everygirl and could not wait to give it a try. Long story short, these cookies are dangerously good, but thankfully made with good-for-you ingredients including organic pumpkin, blended oats (instead of flour), and organic cinnamon.  Head on over to chelsea’s messy apron to get all of the ingredients + the simple recipe // xo melissa

pumpkin chocolate chip cookies made with oat flour | lolo magazine

pumpkin chocolate chip cookies made with oat flour | lolo magazine

pumpkin chocolate chip cookies made with oat flour | lolo magazine

pumpkin chocolate chip cookies made with oat flour | lolo magazine

fall recipe box

fall recipe box | lolo magazine

Soups, chicken, beets, kale, sweet potatoes, rosemary, and so much more! Fall is my favorite time to cook and I always find myself wanting to stay home more and have people over for dinner, instead of going out. Hamilton’s farmhouse is extra-dreamy this time of year, so the pull to stay there more for dinner instead of going out to Annapolis or Washington DC is extra strong. Comfy clothes, wine, good company, + a home-cooked meal is my kind of happy. Below are recipes that I have on my list to try this fall, plus two that I have already tried and love. Instead of a physical recipe box, I email myself recipes that I find online or on Pinterest. I have a folder in gmail labeled RECIPES, where I file all of the emails that I send to myself. When it’s time to cook, that folder is the first place I go to for inspiration. To make it extra easy, sometimes in the body of the email in addition to the recipe link, I will copy & paste the ingredients and directions. That way, everything I need is right there when I open up the email. How do you guys keep track of recipes that you want to try or recipes that you love and always go back to? Let us know in the comments below! 

recipe box

brown butter scallops + risotto

turkey potpie soup

slow cooker chicken in coconut curry sauce

rosemary red bean soup

creamy carrot and ginger soup (*made it & love it!)

lemon rosemary chicken

homemade tomato sauce

sweet potato pizza crust

curried chicken wild rice soup (*made it & love it!)

roasted beet, baby kale, and brie quiche

melissa’s go-to appetizer

melissa's go-to appetizer | lolo magazine

melissa's go-to appetizer | lolo magazine

I cannot tell you how many times I have made prosciutto-wrapped asparagus as an appetizer…way too many to count! The images above were taken before they went in the oven and of course I forgot to take an after-oven pic, so that will have to wait until next time. This appetizer is literally the easiest thing to make and it is always a hit. I most recently made it for my dear friend Brittany’s bridal shower and she literally requested that I make these- they are that tasty. There are a lot of recipes out there for prosciutto wrapped asparagus, but below are the quick and easy steps I follow. All you need is asparagus and prosciutto, and olive oil and parmesan if you want to get fancy.


For a large party, 2 big bunches of fresh asparagus

About 3/4 lb of prosciutto  ((*order extra if you want…prosciutto + eggs makes for a pretty yummy breakfast))

1. Preheat oven to 400 degrees

2. Wash and dry asparagus and break off the ends. I tend to make the asparagus a bit shorter than I do when normally cooking them, because I want them to be bite-size and easy to eat for this appetizer.

3. Begin to tear off pieces of prosciutto and wrap the asparagus as shown in the above images.

4. Once all asparagus pieces are wrapped in prosciutto, put them on a baking sheet lined with foil (or in a cast iron skillet) and bake for 10-15 minutes. Be sure to check on them because you don’t want them to cook too much!

5. Take them out, let them cool, and pat them dry- the prosciutto tends to release a lot of oil after baking.

6. I normally serve “as is” since the prosciutto is naturally salty, but you can certainly top with salt, pepper, a little olive oil, and a sprinkle of parmesan cheese!

Enjoy xo

Cookbooks For Your Kitchen

I don’t know about you, but I love cookbooks. I don’t use them all of the time, since Pinterest is essentially the ultimate virtual cookbook, but there is something about flipping through the pages of a real cookbook, having it open on your counter while following a recipe, and the gorgeous imagery inside that I completely love. Similar to Pinterest, cookbooks are so inspiring and really get your creative vibes cooking…no pun intended! Below are five cookbooks from Anthropologie that we have our eye on + five recipes from our Pinterest board that we can’t wait to try.


1. these brussels sprouts

2. this asparagus frittata

3. a rice bowl with a fried egg + avocado

4. peanut butter overnight oats

5. A pad thai salad


cookbooks for your kitchen | lolo magazine

eating purely.

cookbooks for your kitchen | lolo magazine

love & lemons cookbook

cookbooks for your kitchen | lolo magazine

date night in

cookbooks for your kitchen | lolo magazine

malibu farm cookbook

cookbooks for your kitchen | lolo magazine

the natural cook

images via anthropologie 

Wake-Up Drink

wake-up drink | lolo magazine | lauren scruggs kennedy

First thing first- I love my coffee first thing in the morning. Like, LOVE.  Just read this post for proof. That being said, it is going to take practically a miracle drink to make me drink anything other than coffee first thing when I wake up. This drink that I am about to describe is basically a miracle potion that naturally gives you energy, boosts your immune system, flushes out toxins, helps with digestion, is extremely hydrating, and even whitens your teeth! I gave it a go a few weeks ago and I was immediately hooked. Here is the deal:

-Warm up a mug full of water (make it warm, but not hot)

-Pour in 1-2 tablespoons of raw, unfiltered apple cider vinegar

-Juice from half a lemon

-A teaspoon (or two!) of honey

And that is it. Give it a little stir and sip on it like you would tea. Wait a few hours and see how you feel. For me, I noticed how good it made me feel the first day or two of drinking it. It is a great way to kickstart your day and get your body going. The key is to drink it first thing in the morning though, so yes, that cup of coffee will have to wait. My current routine is to drink this first thing (about 3-4 times a week) then drink my mug of black coffee with breakfast before leaving for work. If you give it a try, come back here and let us know your thoughts in the comments section below. P.S. the mug is from The Created Co. and is one of my favorites. Drinking out of a cute mug makes morning that much better.