Out Cooking It!

Eating well is vital whether you’re battling cancer, approaching life like an outdoor athlete, or just want to feel energized and healthy every day. In that spirit, First Descents published Out Cooking It, a cookbook with more than 60 recipes sourced from cancer survivors and their supporters.

But eating well doesn’t mean a strict kale and quinoa regimen. We caught up with Will Frischkorn, a former Tour de France cyclist who ate whole foods to improve performance, for his take on a balanced diet. After a decade-long road-racing career, Frischkorn moved to Colorado, where he and wife Coral now run Cured Boulder, a European-style eatery and grocery. “We love cheese, dairy, gluten, and charcuterie, but not too much of anything,” says Frischkorn. “For performance, I focus on easily digested food: vegetables, clean carbs, and just enough protein. Those have the least impact on my body but provide plenty of nutrients and energy.”

Cured Boulder’s chalkboard menu features specials like chevre, fig jam, prosciutto, and arugula on a baguette; quinoa salad with artichoke hearts, leeks, and garbanzo beans; and curried carrot soup. At home, the Frischkorns eat leafy greens with every meal for natural vitamins and fiber. Summer means line-caught sockeye from Wild Alaska Salmon, a vendor at Boulder farmer’s market. Frischkorn shares both the culinary process and rewards with his family. “It’s fun to be really creative and cook together,” says Frischkorn. “It prompts you to think about food and make dietary choices that support your lifestyle.” Get started with this recipe for Borzell Salmon Burgers, and visit firstdescents.numnums.com/cookbooks for more recipes.

Borzell Salmon Burgers

Prep time: 20 minutes | Cook time: 5 minutes | Serves: 4

Burgers

1 lb salmon

1 Tbsp Dijon mustard

2 tsp lemon rind

2 Tbsp tarragon

1 Tbsp shallots

salt and pepper to taste

4 tsp extra virgin olive oil

1 cup arugula

½ cup onion

1 tsp lemon juice

4 hamburger buns

Sauce

1 Tbsp honey

1 Tbsp Dijon mustard

Place ¼ lb salmon, mustard, and grated lemon rind in food processor; blend until smooth. Transfer purée to large bowl.

Place remaining salmon in food processor; pulse six times or until coarsely chopped. Combine with salmon purée. Add tarragon, shallots, salt, and pepper. Fold together.

Divide into four portions and gently shape into half-inch thick patties. Cover and chill for at least 30 minutes.

While patties set, whisk honey and mustard together in a small bowl.

In a separate bowl, combine arugula, sliced onion, lemon juice, and 1 tsp olive oil.

Cook burgers on a grill for 2–3 minutes on each side or until just cooked through. To prepare on a stove, heat 3 tsp olive oil in a large skillet over medium high heat.

To serve, place salmon burgers on bun. Top each with a ½ tsp of dressing and ¼ cup arugula mixture. Enjoy!