These days, green is all the rage. All around the country, people are going green, wearing green, and eating green. Here at Dartmouth, we’ve been rocking forest green since 1866. Instead of naming our sports teams after an animal like a sane college, we’re literally just the Big Green (and our unofficial mascot is a keg, but that’s a story for another day). One of the most prominent features of our college (apart from the endearingly tone-deaf Baker bell tower) is the park at the center of campus   again, called “the Green” despite the fact that it’s either a beautiful, pristine white or a beautiful, pristine poop color for half the year.


Photo by Tarika Narain

During the summer, however, even Dartmouth gets greener. I don’t just mean physically, though it is a bit shocking to actually have foliage. The dining halls are greener; students ditch the pizza and french fries that provided blubber and warmth during the harsh winter months and instead opt for salads (or, in my case, the toppings off of salads). People are sipping green smoothies and munching on kale, whose voodoo magic I still don’t fully understand. Those who are #blessed with kitchen access are cooking with sustainable ingredients from local farms or vendors.


Photo by Tarika Narain

Dartmouth has a reputation for being “outdoorsy” and “crunchy.” During the winter, however, I know I’m a lot more concerned with finding the shortest route to class than I am with spending time outside. The only crunching I ever heard was the sound of me chewing on tortilla chips while watching Netflix in bed, or the sound of me accidentally sitting on a stray chip from the last time I watched Netflix in bed. Now, we’ve traded out one version of S.A.D. (Seasonal Affective Disorder)  for another, much better version: Summer At Dartmouth. In the summer, students mill about on the Green, go on hikes, and live up to our reputation in the best way possible.


Photo by Tarika Narain

I’ve also noticed an upward trend of Dartmouth-themed pinnies, tanks, shorts, and baseball caps around campus this summer. Maybe it’s that we no longer have to smother ourselves in down coats and seven layers of sweaters. Or, maybe now that our campus is beautiful and warm and we no longer have to worry about being buried alive in a snowdrift, we’ve all been reminded why we loved sweet, sweet Hanover in the first place.


Photo by Tarika Narain

Whether it’s the food, the outdoors, or the school spirit, our college is a bit greener this summer, and it’s a lot better for it. So, dear old Dartmouth, give a rouse, ’cause this one’s for you.


Photo by Tarika Narain


Prep Time: 10 minutes
Cook Time: 10-15 minutes
Total Time: 20-25 minutes

Servings: 1-2 (Like our Dartmouth experience, it’s all about sharing it with others. Yeah, that was pretty cheesy, but so is this panini, so cut me a lil’ break.)


Photo by Tarika Narain

2 slices olive ciabatta bread (mine’s from the Hanover Farmer’s Market)
2-3 tablespoons basil pesto (from Salubre Trattoria)
4 slices Cabot Seriously Sharp Cheddar
3-4 slices green bell pepper
3-4 slices green zucchini squash (from Edgewater Farm in Plainfield, NH)
1 handful of kale
1 handful of sprouts, either broccoli or alfalfa


Photo by Tarika Narain


1. Sauté or grill the bell pepper, zucchini, and kale for 5 minutes.
Tip: If, like me, you lack the luxury of a kitchen, you can use your panini maker to grill the vegetables on medium heat. 

2. Preheat your panini maker to medium heat.

3. Evenly spread basil pesto onto both slices of bread.

4. Layer cheddar on one slice of bread.

5. Layer zucchini on the same slice of bread.

6. Layer bell pepper on the same slice of bread.

7. Evenly spread kale over (yup) the same slice of bread.

8. Finally, top that same exact slice of bread with an even layer of sprouts.

9. Assemble your sandwich and pop it in the panini maker for around 5-7 minutes. Sing the alma mater while you wait.

10. Enjoy a panini that’s green in every sense of the word.


Photo by Tarika Narain

Still hungry? Check out last week’s recipe, the Peter Pan-ini.