Nora’s Kitchen also serves as overflow studio storage. Where a dining room table might be sits a crowded studio table where all the art magic happens. For larger pieces, she co-opts the spacious kitchen floor. The apartment in general serves as inspiration because many of Nora’s pieces document the spaces and adornments around her.


Refrigerator adornments.
Refrigerator adornments.

We begin our food adventures with a seriously fantastic juice Nora learned how to make while working in a cafe. Spinach! In juice! Try it now.


Verde Juice
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  1. 1/2 a Green Apple
  2. 1 C Spinach
  3. 2 Oranges, squeezed
  1. Mix all ingredients in a blender, add ice.
  1. Garnish with spinach leaves.
Inside the Artist's Kitchen
Nora says she is making mufongo, which is apparently common, though I’d never eaten it. The recipe is simple: plaintains and seasoning. The seasoning might be what makes it special. Nora adds garlic and cilantro generously and often. “I add this to a lot of dishes. I’m from Puerto Rico, so my boyriend calls it making it Rico,” she explains.



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For the Mashed Plantains
  1. olive oil, for frying
  2. 4-6 plantains, sliced
  3. Garlic
  4. Cilantro
  5. 6 Chicharones (fried pork rinds)
  6. 2 Tbsp Sofrito
  7. Salt
For the Shrimp
  1. Marinade in 1/4 C Dill, 1/4 Cilantro, 3 Tbsp lime juice, and 1/2 C white wine.
  2. 1/2 an Onion
  3. 2 Tbsp Olive oil or butter
For the Plantains
  1. 1. Fry plantains
  2. 2. Mash either by hand with a mortar an pestle, or in a blender all the ingredients
  3. 3. Use a small bowl to shape into a mound if desired.
For the Shrimp
  1. 1. Cook with 1/2 and onion in a couple of Tbsps olive oil or butter.
  1. Simply place a spoonful of cooked shrimp onto plantain mixture to serve.
  2. Top with sliced red peppers for a pop of color and flavor!
Inside the Artist's Kitchen

Simple Salad
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  1. Balsamic Vinegar
  2. Salt
  3. Olive Oil
  4. 1/4 Red Onion
  5. 1 Head of Lettuce
  6. 1 Avocado
  7. Handful of Grapes
  1. 1. Chop all vegetable ingredients
  2. 2. Drizzle olive oil, and balsamic until lightly coated.
  3. 3. Toss to combine
  4. 4. Salt to taste
Inside the Artist's Kitchen

Published by Kristina

Hey, I'm Kristina, I write most of the posts around here. I'm an artist, lighting designer, native Vermonter, pancake maker, bread baker, and now writer. I get far more excited about real maple syrup than anyone should.

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