This week’s veggie focus is carrots, and I wanted to keep this one especially simple. These Honey Thyme Roasted Carrots and Green Beans are the kind of side dish that works with just about anything: grilled chicken, burgers, pork, salmon, or whatever else is already happening for dinner. The honey is intentionally light here. It adds just enough sweetness to help the carrots caramelize without turning the whole pan into a sweet glaze. Fresh thyme keeps the flavor savory and summery. This recipe is part of the Swift River CrossFit x Davis Natural Produce partnership, where I’m sharing easy, practical ways to use fresh local produce without making dinner more complicated than it needs to be. You can grab fresh, organic, locally grown 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 uses simple, everyday...Read more

There’s something so nice about a vegetable side dish that feels fresh and summery but still takes almost no brainpower to make. These roasted green beans with lemon and dill are exactly that kind of recipe. They’re simple, quick, and full of flavor—but not too much flavor. The lemon stays in the background here, just enough to brighten the green beans without taking over, and the dill gives everything that fresh, garden-y finish that makes this feel a little more special than plain roasted vegetables. This recipe is part of the Swift River CrossFit x Davis Natural Produce partnership, where I’m sharing practical, family-friendly ways to use fresh seasonal produce. If you’re picking up green beans this week, you can grab fresh, organic, locally grown 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...Read more

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