Sports Nutrition, Muscle, Endurance, Recovery, Sexual Health, Weight Management

Two-Pea Sauté

Shallots have a delicate flavor caught somewhere between onion and garlic, but subtler than either. Shallots always add a nice touch to dishes, but they can be hard to find, difficult to peel, expensive, or all three. If you’d prefer not to use a shallot here, use 1 scallion, thinly sliced.

Corn Salsa

This salsa is especially good made with fresh corn. For a change substitute 1 mango, or a cup of pineapple wedges for the tomatoes, You can also substitute a cup of halved cherry tomatoes for the plum tomaotes. If you like mint, add 2 tablespoons of mint or basil to the salsa.

Grilled Flank Steak with Sweet & Sour Sauce

The dried-apricot based basting sauce for this marvelous steak also makes a delicious sauce to serve with the steak. Just be sure that you do not dip the basting brush--which has been used to coat the uncooked meat--back into the mixture to be used for the sauce.

Spinach, Tomato & Pasta Salad

The green of the spinach and peas, and the red of the tomatoes, would look very festive with tricolor fusilli or radiatore pasta.

Three-Mushroom Soup

Porcini mushrooms add a deep, earthy flavor; the fresh shiitakes add a nice chewy texture; and cremini mushrooms add some more body to the soup, but at a more reasonable price (the other 2 mushrooms tend to be expensive).

Sweet Potato Pancakes Stuffed with Apricot-Ginger Chicken

Just as sweet potatoes can be used in bread dough, so can they be employed in batter for pancakes, which here are rolled to enclose an exceptional filling of chicken in an apricot-ginger sauce.