TriathlEats: Recipes From Chef Patrick Fellows

  • By Bethany Mavis
  • Published Feb 19, 2013
  • Updated Mar 19, 2013 at 4:20 PM UTC

Recipes from triathlete-chef Patrick Fellows, featured in the May 2013 issue of Triathlete magazine.

Lemon Feta Orzo

1 3/4 cup of vegetable or chicken stock
1 T olive oil
1 cup orzo
2 T feta
Salt and pepper to taste
1 tsp lemon zest

This orzo cooks and eats more like rice. Bring the stock, salt and olive oil to a boil. Add orzo. Bring back to a boil, reduce heat and cover. Cooks in about 8-12 minutes. Stir frequently so it won’t stick. Remove from heat and stir in feta and lemon zest. Add pepper.

Basic Balsamic Vinaigrette

2/3 cup balsamic vinegar
Zest of one lemon
1 garlic clove, crushed
Salt and pepper to taste
1/4-1/3 cup olive oil


Put all ingredients except the oil in a bowl. Whisk in the olive oil. This vinaigrette is pretty tart because I have flipped the ratios of how most dressings are usually made. If it’s too tart, add a little more oil. The upside of this is that you have to use way less for the desired flavor. It tastes great on salads as well as cold pasta.

FILED UNDER: Nutrition

Bethany Mavis

Bethany Mavis

Bethany Mavis is the managing editor of Triathlete magazine. She's a mom, rec soccer player, multiple half-marathon finisher and is learning daily how to become a better triathlete.

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