Chef’s Kitchen Cupboard Dinner


You will need

8 – 10 oz whole wheat egg noodles, cooked
¼ cup artichoke hearts, fresh from the jar
½ cup chickpeas, cooked
¼ cup kalamata olives, pitted and sliced
1 cup kale, chopped
a pinch of pepperoncini
a pinch of chili flakes
2 T cheese – I’m not going to lie, I used the Parmesan from our last pizza delivery!
2 T olive oil

I won’t bore you with all of the details of a chef’s day but what led up to this week’s recipe… It’s inventory time, the pastry chef is out of town and I was starving from a late night work out.

Toss all ingredients in a bowl, stir, and enjoy!

Feta cheese and basil would be great in this recipe. I also like to bulk out pastas with chopped greens. It’s filling and low in calories.


Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com