Foil pack dinners are one of those summer meals I come back to because they make dinner feel easy without turning into another round of sandwiches. Everything cooks together on the grill, cleanup is minimal, and everybody gets their own little packet of sausage, potatoes, and vegetables. I spent a whole summer doing foil packs...Read More

Eggplant is one of those vegetables that can sometimes leave you staring at it and wondering, Okay…now what? This is my answer. These Mediterranean Stuffed Eggplants are filled with ground turkey, tomatoes, garlic, onion, feta, and plenty of herbs. The eggplant gets soft and almost creamy in the oven, while the filling is hearty enough to make...Read More

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...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...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...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...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...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...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...Read More

Our summer partnership with Davis Natural Produce is back for our third season! Our veggie focus this week is kale! You can grab the freshest, organic local veggies (including the kale) from Davis Natural Produce at IME in North Conway M-F 10a-6p, or at Tuckermans Brewery on Fridays from 4-6:30pm. There are some recipes that...Read More