Power Breakfast

When we took up rowing, my friend Sue and I would often have a small bite to eat before practice (at the crack of dawn), and then a larger breakfast when we returned to refuel. “Power Breakfast,” as we affectionately termed it, is a protein-packed meal that goes great with a coffee, an orange juice, and the drive to GO HARD. Inspired by my friend Ally’s taste for yogurt with eggs and my own love affair with sauteed greens, I give you The Breakfast of Champions.

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Sausage e Fagioli

Pasta e Fagioli (fagioli = “beans”) is a classic Italian peasant dish. Here I’ve replaced the pasta with sausage, for a new twist on one of my favorite things to come from my mom’s kitchen.

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Baked Black Bean and Corn Fritters with Spicy Sour Cream Dip

These fritters are baked, not fried, and inspired by my new-found love of Southwest-inspired cooking. This recipe takes a bit of time, but is well worth it. It yields 20-25 fritters–perfect for a party snack!

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Labneh

What can’t one do with labneh, the soft, creamy, yogurty cheese of the Middle East? Some things you can definitely do: Dip your veggies in it. Spread it on bread. Use it as a “dressing” on a salad of spinach, red onion, and tapenade. Dunk your over-easy eggs in it. Here’s how to make labneh the easy way.

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JVRP Salmon (Salmon with Pesto, Sundried Tomato Paste, and Lemon)

My terrible photos really do not do this one justice! This is my recipe for JVRP Salmon, named for the excavation where I first made this dish. I was looking for something to make for a potluck, but only had access to a barbecue and a small electric hob. Knowing that most people would make meat on the grill, I decided to go for fish, and make use of the magic that is aluminum foil. This dish can be made very quickly if you’re short on time, but two of the more complicated ingredients can be made from scratch, if you are looking to make the whole thing a bit more involved.

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Basil-Almond Pesto

Another recipe inspired by quickly expiring produce from my friend’s market share! In this case the basil I received had begun to oxidize, so I wanted to use it before it went completely dark and limp. I also used some basil from the plant I am growing on my window sill. I really do not like pignoli (pine nuts), so I decided to make my pesto with almonds, but you can use pignoli and follow the same basic recipe if you’d like.

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