Some dinners need to check a lot of boxes: filling, fresh, family-friendly, and realistic for a weeknight. These lighter street corn beef bowls do exactly that. The bowl starts with crispy air-fried sweet potatoes and Siete-seasoned ground beef, then gets topped with a creamy street corn mixture made lighter with plain Greek yogurt. I kept a spoonful of mayonnaise in the dressing because it gives the corn that familiar street-corn flavor, but the yogurt does most of the creamy work. This recipe is part of the Swift River CrossFit x Davis Natural Produce summer recipe partnership, bringing together practical meals and fresh local vegetables for busy families in the Mount Washington Valley. Fresh local corn is especially good here. Grab produce from Davis Natural Produce at IME in North Conway Monday–Friday, 10:00 AM–6:00 PM, or at Tuckerman Brewing on Fridays from 4:00–6:30 PM. Why You’ll Love This Recipe It is...Read more

July 27–September 6 Our next six-week training phase is all about building a stronger pull from the ground. The primary goal is to improve your deadlift strength, with additional work designed to build pulling power, upper-back strength, core stability, and better positioning. We’ll begin the phase by establishing a heavy deadlift and power clean, then build toward another test at the end of the six weeks.  What We’re Working Toward Our primary test will be the one-rep max deadlift. We’ll also test a heavy or max power clean as a secondary measure of pulling power. Throughout the phase, you’ll see four main areas of focus: Progressive deadlift training Explosive power work Upper-body pulling strength Accessories for the legs, back, and core Together, these sessions will help you become stronger and more confident anytime you need to lift something from the floor—not just during a deadlift. How the Deadlift Progression Works Our deadlift...Read more

If your garden—or your CSA bag—is overflowing with zucchini and summer squash, this recipe is one you’ll come back to all summer long. Scarpaccia (pronounced scar-pah-cha) is a traditional Tuscan flatbread that’s loaded with fresh vegetables and just enough batter to hold everything together. As it bakes, the edges become golden and crispy while the center stays tender and packed with sweet summer squash. A generous sprinkle of Parmesan gives it a rich, savory flavor, and just before serving, I love finishing it with a light drizzle of aged balsamic vinegar. It adds just enough sweetness to complement the caramelized squash without overpowering it. Serve it as an appetizer, a light lunch with a salad, or alongside grilled chicken, steak, or fish. It’s just as delicious warm from the oven as it is at room temperature, making it perfect for picnics, potlucks, and summer cookouts. This recipe is part of the Swift...Read more

If you’ve ever wondered what to do with a bunch of fresh radishes besides tossing them into a salad, this recipe is about to become your new favorite. These quick refrigerator pickled radishes are crisp, tangy, slightly sweet, and ready to enjoy in as little as an hour. Adding thinly sliced red onion gives the jar even more flavor (and a beautiful pink color!) as everything soaks in a simple rice vinegar brine. The best part? There’s no canning involved. Just slice, pour, chill, and enjoy. This recipe is part of the Swift River CrossFit × Davis Natural Produce partnership, where I’m sharing practical ways to use fresh, seasonal vegetables in everyday meals. You can grab fresh, organic, locally grown radishes and other seasonal produce from Davis Natural Produce at IME in North Conway Monday–Friday from 10:00 AM–6:00 PM, or at Tuckerman Brewing on Fridays from 4:00–6:30 PM. Why You’ll Love This Recipe Ready in about...Read more

When I have a big bunch of Swiss chard in the fridge, this easy egg bake is one of my favorite ways to turn it into a real meal. It’s simple, filling, and flexible enough for breakfast, lunch, or one of those nights when cooking dinner feels like one task too many. And the best part? You can also throw in any leftover veggies you have in the fridge! The cottage cheese keeps the eggs soft and creamy while adding plenty of staying power. The Swiss chard cooks down into the bake without overpowering it, which makes this a good option for families who are still learning to love leafy greens. This recipe is part of the Swift River CrossFit x Davis Natural Produce partnership, where I’m sharing practical ways to use fresh, seasonal vegetables in everyday meals. You can grab fresh, organic, locally grown produce from Davis Natural Produce...Read more