Mission & History Charlestown Lacrosse & Learning Center envisions a community in which young people of all ages and backgrounds possess the leadership skills, self-confidence and knowledge to succeed on the field, in the classroom and in life.

Sponsored By:   PJT Memorial Foundation
Charlestown, Boston, MA
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"Cooking with Coach"
will be healthy-ish photos and directions of some of my (and my wife, Laura, who's an amazing cook @ifeedreed) favorite recipes.  These are not diet type recipes, but will all be of the "Healthy" variety in that they will be simple, good ingredients, hopefully cooked well.  We will try and keep things simple enough for kids to make with minimal supervision, so we encourage all of our youngsters to try some of these out...
“Sun’s out, grill’s out!”
Grilled Pork Tenderloin with grilled potatoes, asparagus, and Romesco sauce... 
  • Pork
    • Pat loin dry with paper towels
    • Coat with seasoning “rub”
      • We chose a Spanish seasoning with paprika, salt, cumin, cayenne, etc but really any rub will do depending on your desired flavor. 
    • Have grill on high heat and put loin directly over the heat for 2-3 minutes or so on each side to “crust” the outside. 
    • Move the loin to a less hot part of the grill to keep it cooking on an indirect heat. 
    • Using a meat thermometer, check the internal temperature and take off the grill when you get to about 145 degrees. 
    • Let the pork REST for at least 10 minutes. During this time the internal temp will continue to rise and the juices will percolate through the meat to make it oh so tasty... 
    • Finally, slice the pork in about 1/2 inch pieces to serve.
  • Potatoes
    • cut potatoes into about 1/2 inch or so pieces, put into a large pot of water and bring to a boil 
    • Take potatoes out and season with olive oil and then salt and pepper
    • Place in grill basket over med/high heat. 
    • Grill until you get some golden brown spots
    • Top with shaved manchego cheese.
  • Asparagus
    • Break off or cut the bottom 1/2 inch or so if the asparagus spear. 
    • Cover with olive oil, then salt and pepper 
    • Place in grilling basket with potatoes and mix around occasionally.
  • Romesco Sauce
    • In a food processor, mix Tomatoes, roasted red pepper, roasted almonds, parsley, acid (sherry or red wine vinegar), cayenne, garlic... until a chunky sauce forms
    • Add olive oil at end and mix

Serve pork over Romesco sauce, mix potatoes and asparagus for your side and ENJOY!


“Berry Snacking Cake”

Note #1 - more photos and "how-to" videos are posted to our Instagram and Facebook pages...
Note #2 -  this is a very malleable dessert, so really just picking any sort of fruit / berries that are good during whatever season we're in should work...  aka it could work with apples and cinnamon, mango and honey, citrus/lime and a sweet jelly...
  • 8 oz. berries, I used raspberries here, but any fruit in season would work
  • 1 cup plus 3 Tbsp. sugar, divided, plus more for the baking pan
  • Kosher salt
  • 3/4 cup extra-virgin olive oil, plus more for pan
  • 1 and 1/2 cups (180 g) all-purpose flour
  • 1/2 cup (60 g) fine-grind cornmeal (optional, can substitute almond flour if desired)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup plus 2 Tbsp. sour cream
  • Finely grated zest of 2 lemons
  • 3 Tbsp. fresh lemon juice
  • 2 tsp. vanilla extract (or almond extract, which is very nice with strawberries)
  • 1/2 cup berry jam (preferably something related to the berry or fruit you've chosen, for
  • example, I used raspberry jam, if you substituted with strawberries then use strawberry jam)
  • Other needs: 
    • 13 x 9 inch metal baking pan. If all you have is glass then reduce the oven temperature by 25 degrees (i.e. 325F)
      parchment paper
    • spray oil (ex. Pam)
  1. Preheat oven to 350F. Gently toss berries, 1 Tbsp. sugar, and a pinch of salt in a medium bowl. Let sit, stirring occasionally, until ready to use. 
  2. Grease a 13 x 9" pan with oil. Line with parchment paper, leaving an overhang on 2 long sides to help remove finished cake from pan. Grease parchment with spray oil. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
  3. Whisk dry ingredients together (flour, cornmeal, baking powder, baking soda, 1 cup sugar, and 1 tsp. salt) in a medium bowl. 
  4. Whisk wet ingredients together (eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla) in a large bowl until well combined. 
  5. Add dry ingredients to wet mixture and whisk gently to combine. 
  6. Using a spatula, gradually fold in 3/4 cup oil until batter is smooth and homogenous with all of the oil incorporated.
  7. Scrape batter into prepared pan and spread evenly. 
  8. Using a small spoon, drop spoonfuls of jam onto surface
  9. Using a butter knife, gently swirl jam into batter. 
  10. Arrange the sugared berries on top of batter.
  11. Sprinkle all over the top of the cake with remaining 2 Tbsp. sugar.
  12. Bake cake until risen and deeply bronzed with no damp spots in the middle and a knife inserted into the center comes out clean, 40–45 minutes.
  13. Serve with whipped cream, ice cream or powdered sugar - or just eat it by itself, still delicious!
  14. Do Ahead: Cake can be made 4 days ahead. Cover with foil and store at room temperature