Shown above are the submissions I received this week for the challenge of the month. (click on the picture to get a full view!) I must say I’m REALLY impressed with these Sweat Shop members’ culinary skills. Also, big props to Alex for including himself in the picture to ensure authenticity.
1.) Alex – Baked chicken, carrots, radishes, cuccmbers, green onions, pink beans,
hearts of romain, tomatos
2.) Terin – Citrus Salmon With Fennel and Caper Berries and Orange-Ginger
Spinach
*Salmon*
1 Fennel bulb – thinly sliced and blanched for 1 minute
1lb salmon – Tip: call ahead to get a center cut pin boned by the
fishmongers and Whole Foods and it will be ready to pick up when you get
there!
1 Orange, 1 Lime, 1 Lemon – each of which: 1/2 peeled and sliced and laid
atop the fish, 1/2 juiced and squeezed on the fish
1 tsp Capers
1 tsp Olive Oil – a drizzle on top of the salmon
Fresh Dill, trimmed – ~1/4 c
Salt and Pepper
*Spinach*
3 – 4 cups fresh spinach
a clove or two of garlic
1 tsp freshly grated ginger
1/3 – 1/2 orange, squeezed
3.) Josh – Baked chicken legs and thighs, asparagus, bell peppers.
4.) Ellie – Green Bean and Heirloom Tomato Salad
Green beans, heirloom tomato, red onion, mint, olive oil, red wine vinegar, salt,
pepper
Apple Cider Braised Pork Chops
Pork chops, fuji apple, yellow onion, apple cider vinegar, red wine vinegar, chicken
broth, spice rub
5.) Ellie – Grilled rosemary chicken over arugula and frisee, mint, parsley, pistachios, peas,
pecorino romano, and strawberries with lemon juice and olive oil
6.) Terin – Spicy Chicken Soup
2 small onions – thinly sliced
Whole bunch of garlic
2 – 3 tbsp olive oil
1 whole organic chicken – quartered
3 – 4 carrots, peeled and cut in large pieces
1/2 bunch of celery – about 6 stalks, peeled and cut in large pieces
1 whole bulb fennel – sliced
4 – 6 cups of fresh Swiss Chard
2 cups Chicken stock – gluten free and all natural of course!
1 – 2 tbsp Red Curry Paste… for some zing (most Thai Kitchen products are
gluten free)
Freshly squeezed Lemon and Lime juice from 2 lemons and 2 limes
1 – 2 Bay Leaf
Salt, Pepper, Red Chili Pepper Flakes (to taste)
7.) Tammy – Organic chicken breast, kale prepared with olive oil, organic garlic,
shallots, red pepper flakes. And Brussel sprouts broiled with olive
oil, salt and pepper to taste.
8.) Tammy – chicken breast, topped with sunchoke and
mushroom sauté (sunchokes,mushrooms, garlic, shallots, Rosemary, olive oil, little
butter)and grilled zuchinni.
9.) Terin – Cumin Crusted Sea Bass and Brussels Sprouts with Browned Garlic*
1 lb sea bass – Tip: ask for the tail end pieces – no bones, and sea bass is
so difficult to de-bone!
1 tbsp cumin powder
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1/2 orange – juiced – squeeze this on top of the fish while searing, it
works with the cumin and butter flavors
1 tbsp butter, just for good measure and to add some fat to the pan
*Garnish: *
Lemon wedges and fresh Italian (flat leaf) Parsley
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Legitness of the Week
Jin 245×3 Deadlift (PR)
Eric 235×3 Deadlift (PR)
Criselda 80×5 Back Squat (Goal Exceeded)
Mark 155×3 Thruster (PR)
Valerie 50×3 Thruster (PR)
Cameron 7:52 Fran Rx’d (PR)
Don 12:38 Nancy Rx’d
_______________________
Thursday’s WOD:
A.) Thruster
3-3-3-3-3
B.) 403m Run
21 Pullups
21 KB Swings
9 Pullups
9 KB Swings
403m Run
results:
Nathan (red shirt, green shorts) during NorCal Sectionals last month
