Runner’s Kitchen

Late Summer’s Bounty

RECIPES Fresh Tomato and Feta Salad, Simple Pepper Steak Tenderloin and Summer Greens, Summer Berry Tart

Late summer feels like the last hurrah – for eating, just as for racing. Fresh produce is still in abundance, and your local farmers’ market is an excellent one-stop shop for the best of the season. One perk of seasonal shopping is that the f lavours of each ingredient can be rich and complex on their own, requiring minimal sauces or spices.

September also marks the high point of many runners’ training seasons, where energy requirements are at an all-time high, but time is scarce as we resume our fall routines. This month, we bring you a quickly prepared, nutrient-dense meal made with delicious early fall produce.

Fresh Tomato and Feta Salad Ingredients

3 tbsp pistachios, chopped (use roasted and salted pistachios, or see instructions for raw pistachios, below)

1 lb. mixed tomatoes (some sliced, some cut into wedges) kosher salt, freshly ground pepper ¼ cup basic lemon vinaigrette (1/3 cup lemon juice, 2/3 cup olive oil with salt and pepper to taste) ¼ cup chopped parsley, plus leaves for garnish ¼ cup crumbled feta

Directions

1 If you don’t have roasted and salted pistachios, follow these steps for raw pistachios: preheat oven to 350 F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, six to eight minutes. Let cool, then chop.

2 Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, chopped parsley and two-thirds of the pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves and remaining pistachios.