There’s something about warm roasted squash over cool, crisp greens that makes a salad feel like an actual fall meal instead of a side dish pretending to be dinner. This one combines sweet roasted delicata squash, crisp apple, creamy goat cheese, toasted pecans, dried cranberries, and a simple maple-Dijon vinaigrette. It feels seasonal and a...Read More

Crispy potatoes with lemon, garlic, oregano, and plenty of golden edges are always an easy win at my house. These Air Fryer Greek Lemon Potatoes have all the bright, savory flavor I want from classic Greek-style potatoes, but they cook much faster and don’t require heating up the whole kitchen. They’re especially handy during busy...Read More

This is the kind of dinner I love when I want something warm, filling, and easy without making a huge mess in the kitchen. Spaghetti squash is the main event here, rotisserie chicken adds an easy protein boost, and cottage cheese helps make the whole thing creamy without needing a mountain of shredded cheese. The...Read More

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