Radicchio Chicken Salad with Rosemary Vinaigrette

From My Life Runs on Food by
June 12, 2011

My boyfriend and I are both strong forces of nature. He’s always right. I’m always right. Learning to let go of expectations and going with the flow of life is more gratifying as winning a fight with my planned solution. As the “foodie” in the relationship, my tastes are quite difficult, confusing, and demanding. It’s not just about the food. There are opinions about synthetic perfumes. Using natural cleaning products that are better for the environment. Purchasing unhealthy snacks for the midnight hour. Buying mattresses made with natural materials. After all, my opinions are always right. Read more and get the recipe...

Chicken Thighs with Ginger Rhubarb Sauce

From My Life Runs on Food by
May 25, 2011

Going with the flow of life, happily responding to new changes, and experimenting with a new fruit (that’s actually a vegetable). Read more and get the recipe at MyLifeRunsOnFood.com...

Quinoa with Roast Vegetables, Kalamata Olives, Black Beans and Feta Cheese

From My Life Runs on Food by
May 16, 2011

A fresh fast food, miracle grain rich in nutrients that’s easy to prepare. Omit the chicken and/or the cheese for a “Meatless Monday” recipe. Read more to get the recipe...

Chicken Potpie

From My Life Runs on Food by
May 8, 2011

A comfort dish of yesterday to serve in today’s troubling economy where jobs are scarce and dreams are deferred. Continue reading...

Chicken and Roast Eggplant-Tomato Tacos with Turnip Salsa

From My Life Runs on Food by
May 1, 2011

It’s quite sad that vegetables are considered boring and bland. Truthfully, that’s how it’s presented. A former co-worker and I were at a buffet. It had fried and barbecue chicken, rice and peas, mac and cheese, and all the delicious ceremonial dishes. In the midst of the buffet was the notorious tasteless vegetable platter with grape tomatoes, carrots, broccoli, cauliflower, and green bell pepper. Usually, there’s a gooey ranch dressing in the center of the platter. Honestly, I skip over the vegetable tray. The dry taste is not worth the “must-eat-your-vegetables” guilt. As my co-worker grabbed a few pieces, she said, “…Must take a few ‘feel good’ vegetables, but no one ever wants to eat them.” As predicted, the lightly nibbled vegetables were scraped into the garbage when she was done eating. Continue reading to get the recipe...

Sweet Potato and Rosemary Pasta, Harissa Roast Tomatoes, Collard Greens, and Chickpeas

From My Life Runs on Food by
April 25, 2011

Canceled coffee dates. Balancing important priorities. Important meetings. Living in a dusty apartment being repaired and painted. A tedious fresh pasta recipe made when life was simple. Read more...

Wheatberry Salad with Mint, Roast Asparagus, and Blood Oranges

From My Life Runs on Food by
April 18, 2011

There’s this sudden fascination with grains lately. Such curiosity started last year when amaranth greens were included in a weekly farm share. A quick online search yielded information about amaranth grains. It’s commonly found in the bulk section of organic or natural food stores. Since then, I’ve discovered other types of grains.

Thanks to globalization, plenty of grains have been introduced to our market recently, such as amaranth, barley, quinoa, kamut, kasha, rye berries, and so forth. A few weeks ago, Melissa Danielle, a foodie friend, requested a recipe using wheatberries. Quite honestly, the name of the grain is easily recognized, but its visual appearance is daunting. Situations like this casually remind us how disconnected we are from food and it’s actual source. It’s commonly flattened into flakes for breakfast cereals or granola, similar to corn and oat flakes. It’s also baked in bread for additional flavor and nutrients, hence the name “Whole-Grain Bread”. Continue reading...

Mint Meyer Lemon Risotto with White Asparagus

From My Life Runs on Food by
April 18, 2011

In yoga, we’re supposed to let our combative thoughts leave the sanctuary. However, as I’m standing in the tadasana pose, thoughts of food bring comfort as well. Such thoughts are relaxing, right? During the last class, I planned a dinner of buttery, roast potatoes with a dollop of thick yogurt served with Harissa spiced Brazilian Collard Greens mixed with chickpeas. When a particular dish is craved, it’s my body recommending an ingredient that has a certain vitamin or nutrient it needs immediately. During that dripping wet bikram class, my body was begging for good fats and carbohydrates (carbs). After all, I was waking up quite early to run a few miles the next day. I love when my body needs plenty of carbs. The media and crazy diet plans have made people unnecessarily scared of carbs, but I embrace them wholeheartedly. Eating excessive carbs are one of the joys about maintaining a regular cardio workout, because they’re an essential energy boost. Continue reading...

Ginger Lentil Soup with Eggplant Puree

From My Life Runs on Food by
March 18, 2011

Lessons in Moments of Silence
A couple of weeks ago, a beloved neighbor passed away unexpectedly. Of all the people I know, why did it have to be him? My neighbor is known for being bright and positive, and such a statement is not of his spirit. That being said, I realize it’s a terrible thought to utter into words. Grief over a loss has mostly been my experience of late, for his passing is the fourth memorial in less than six months. My perception of life has tilted toward the negative. Attempting to wake up happy, I’m moving with a heavy heart against a strong wind that doesn’t cease to take a break. Continue reading...

Radicchio and Pear Salad

From My Life Runs on Food by
February 22, 2011

Winter’s Radicchio leaves and firm Bosc pears create a jewel of a salad lovingly enjoyed during the last few weeks of winter. Spring Equinox is about a month away. Piles of snow are melting, but let’s not rejoice too early. After a few years of living in New York, I’m not convinced the last of the snowstorms are finally in the past. It’s a bittersweet time of year full of warm anticipation, but snow flurries appear in April, too.

Most red and purple hued vegetables are honestly sweet. Au contraire for the reddish- purple and white leaves of radicchio, for it has a fresh bitter bite. Good looks fool most people. On occasion, I take advantage of radicchio’s bitter taste to fill it with generous spoonfuls of pungent blue cheese and toast walnuts. It’s an addictive snack. The strong flavors combined mellow into an honest, sweet taste. Read more...

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