![[millet black bean corn patties photo]](http://www.nomeatathlete.com/wp-content/uploads/2010/04/millet-black-bean-corn-patties-photo-150x150.jpg "[millet black bean corn patties photo]")
I'll concede that Mario Batali has a little more street cred than I do when it comes to cooking, so I'll give him the first crack at describing the book I'm cooking from this month. Ready? Clean Food is the most exciting book based on fresh produce and simple recipes I have used in years….
Happy Tuesday, NMA readers! Erin and I had to go out of town unexpectedly this weekend so I didn't get in the long run I had planned, but I did get out for an hour or so with my dogs. My next 50K is in a little over a month, so I really need to…
![[mushroom ragout photo]](http://www.nomeatathlete.com/wp-content/uploads/2009/12/mushroom-ragout-photo-150x150.jpg "[mushroom ragout photo]")
Image by Zellaby via Flickr "I don't know what to say, except it's Christmas, and we're all in misery." -Ellen Griswald, National Lampoon's Christmas Vacation Hope everyone who celebrates it had a happy Christmas! Ours was a lot of fun, hectic, and tiring as always. But that's what the holidays are all about, right? And…
This is the post I've been looking forward to writing ever since I started this blog. Not because gnocchi are the perfect marathon training food (they're not), but because they're the food I'd choose to have if I were to hypothetically contract Swine Flu and be quarantined, a la Serious Eats and relishments. Gnocchi are…
Today I want to share a simple, luxurious, healthy salad I've been a lot making recently. It's simple to make–quarter or halve six or so mushrooms, drizzle with oil and sprinkle with salt, roast or broil them in a really hot oven (I just use a toaster oven at 500 degrees) for about 7-10 minutes so that they char a little bit, and serve on top of baby spinach leaves. Dress with lemon juice, your best olive oil, and some salt and "fresh cracked black," as my least favorite chef, Guy Fieri, likes to say. Then make it look really nice by shaving some parmesan onto it with a vegetable peeler.
I've tried lots of pestos made with ingredients other than the classic basil and pine nuts, and I've been disappointed almost every time (I suppose that's why it's a classic). So I was a little skeptical about this one, which uses arugula and walnuts, but pesto is so fast to make in the food processor that the risk was almost zero. Let me tell you, it was worth it.
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