Monday Make-Ahead with Quinoa, Veggies and Eggs

This morning, the Monday Make-Ahead resolution came in particularly handy as Paul had to be out the door at 5:30 am to catch a flight.  Which meant that not only did this week’s make-ahead have to be especially fast, it had to be one in which the finishing touches were exaggeratedly obvious as I wasContinue reading “Monday Make-Ahead with Quinoa, Veggies and Eggs”

Double Chocolate Mexican Wedding Cookies

Is it just me or are the weeks flying by now that it’s Spring?  May 1st already!!  This First Friday feels a little more special since the the two are aligned, PLUS there is a very fun excuse for making all things Mexican-inspired in early May.  (As you may already know we’ve been working throughContinue reading “Double Chocolate Mexican Wedding Cookies”

Perfect Black Bean Burgers & Traditional Guacamole

Several winters ago, we decided to branch out cooking-wise with the goal of both experiencing new flavors as well as learning certain anchors and techniques partial to a specific cuisine.  The deal was that anytime we’d be making more than a five-minute serving of sustenance, we would cook the chosen cuisine.  Our aim was toContinue reading “Perfect Black Bean Burgers & Traditional Guacamole”

Mushroom & Swiss-Chard Quesadillas

A second week-day friendly, healthy & satiating lunch or supper, in honor of our Mini-Mexican Appreciation Month, is here to stay in our rotation.  These quesadillas are perfect – not overly cheesy, pick-upable (thanks to cooking the filling separately, to avoid a floppy, soppy mess), veggie packed and topped with lean protein via Greek yogurt.Continue reading “Mushroom & Swiss-Chard Quesadillas”

Potage Parmentier avec Micro Verts (Potato Leek Soup with Micro Greens)

Because leeks are locally available over the winter through early spring, I have been wanting to try the classic soup Potage Parmentier, aka Potato Leek soup, before it’s time for new seasonals.  Finally, I did. This soup was really fun to make because I took the liberty of making some updates to the classic recipe.Continue reading “Potage Parmentier avec Micro Verts (Potato Leek Soup with Micro Greens)”

Pasta with Sausage & Double Broccoli Rabe

Exciting news here, I am soon to be working with a great restaurant that happens to be in my neighborhood on a feature to appear in print!  I’m currently working with the same publisher on a few digital projects, but the print piece will be a first for me and having wanted to be aContinue reading “Pasta with Sausage & Double Broccoli Rabe”

Make Ahead Monday: Raspberry-Lemon Muffins

While loving all the make-ahead bowls that have been devoured on Mondays lately, I started to miss baking!  It can feel like Fall is the time to really dive into the baked goods, and for obvious reasons. Still I love a muffin (on Monday and for the rest of the week) and really who amongContinue reading “Make Ahead Monday: Raspberry-Lemon Muffins”

Southwest Turkey Burgers with Mango-Chili Guac

Oh man is this a good combo!  It originated about a week ago, when I was making guacamole on our aforementioned family ski trip.  As I worked through the early prep – chopping garlic and onion, Paul handed me a Fresno chili to include.  Hmm, delicious, but perhaps a little to much heat for aContinue reading “Southwest Turkey Burgers with Mango-Chili Guac”

Deviled Eggs Take One

Deviled Eggs may be the easiest Hors d’oeuver in the known universe.  They are obviously delicious, and fun because you can make them as fancy or low-key as you wish.  They are half make-ahead, since the eggs are hard boiled and may be kept overnight if need be.  And because boiling water and adding wholeContinue reading “Deviled Eggs Take One”

Granola Cookies with (Optional) Chocolate Chips

Happy First Friday of April! Aka the first Friday of the month, when a health(ier) cookie is featured here at From the Athlete’s Kitchen.  This concept came to be when I resolved to find a middle ground between over the top sugar bombs and clumps of sawdust claiming to be cookies. In March, a fewContinue reading “Granola Cookies with (Optional) Chocolate Chips”

Paul’s Early Spring Pesto

YUM!  We may be between growing seasons for a few more weeks but this killer pesto by Paul bridges the gap and more!!!  I can’t think of a better way to wrap up the getting-through-first-quarter-with-flavor resolution set in early January.  Holy smokes this is a good recipe. We first had this pesto with mild fishContinue reading “Paul’s Early Spring Pesto”

Lamb Meatballs with Lettuce Wraps

I love this meal because it can be made ahead, it’s light enough for mid-day but also satisfying enough to call dinner, it’s seasonal, it’s well balanced, and it’s perfect for mid-week.  Plus, it can be arranged in a fun way to make a week-day meal more than just functional.  Let’s break it down: –Continue reading “Lamb Meatballs with Lettuce Wraps”

Tomato Soup with Grilled Cheese Croutons

If a snowstorm on the first day of Spring isn’t a great reason to make a lighter but still warming soup, I don’t know what is!  This dish would be great for the coming weeks as temps keep climbing but nights are chilly.  It delivers a major antioxidant punch from all the tomatoes, and isContinue reading “Tomato Soup with Grilled Cheese Croutons”

Breakaway Bars

Why up until now have I been a little completely reluctant to try making bars?  I think because I didn’t want to cheat on my beloved muffins!  But when I came across this no-bake recipe by Mark Bittman, it struck me as one that could share the space under the cake dome we keep on the counterContinue reading “Breakaway Bars”

End of Winter Pasta with Fennel & Lemon

In the midst of prepping last week’s Spring Training Granola, I stopped to marvel at our stand mixer.  It was actually one of our first joint purchases, made relatively soon after we met and used at the weekend house we shared upstate with another friend, where we filled a few winters with cook-and-bake-a-thons in theContinue reading “End of Winter Pasta with Fennel & Lemon”