It started with an email from JCPenny a few months ago. The PR representative explained they’re changing their brand, and she wanted to give me a $200 gift certificate to spend. It was promptly delivered, and it wasn’t used until recently for the purchase of new bed linens for our new super pillow top comfortable mattress set.
Up until JCPenny contacted me with their much needed gift, my life was a hurricane of stress, sleeplessness nights, and regrets. Then, my life instantaneously started to change. Suddenly, I had a freelance job. As the job gradually started cutting hours, my sudden luck made sure I made a smooth transition into a full-time position as a Graphic Designer with a large Brooklyn non-profit organization. With this new 9 to 5 schedule, the gift certificate remained untouched on my desk until we could determine how to maximize its benefits. Continue reading Tarragon and Pink Peppercorn Chicken Salad
A winter farmers market initially looks deserted, but it has plenty of unusual root vegetables and varieties of dark leafy greens. The apples and pears overflow their crates. Some markets, such as New York City, also serve goat cheese, yogurt, cured and cuts of meats, milk, honey, bread, eggs, grains, and dried beans. Heirloom carrots in purple and varieties of potatoes are visual reminders of whole food’s diversity.
Continue reading Shredded Kohlrabi, Watermelon Radish, Pear Salad with Arugula
Is there a whole grain recipe in your holiday menu? Impress guests with this vegetarian and gluten-free salad of red quinoa tossed with dice butternut squash, lightly sauté dinosaur kale and ginger vinaigrette. Currently in season in the Northeast region of the United States, butternut squash taste similar and can be used interchangeably with pumpkin. Use one large butternut squash diced in vegetable soups, pureed in breads and roasted for salads. It’s mildly sweet flavor compliments red quinoa’s earthy and nutty taste. Adding a bit of savory flavor is thinly sliced sauté kale. The vinaigrette adds tiny bites of ginger throughout the salad. Include this beautiful and healthy salad in your traditional holiday meal. Continue reading Butternut Squash and Kale with Red Quinoa with Ginger Vinaigrette
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. Continue reading Radicchio Chicken Salad with Rosemary Vinaigrette
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. Continue reading Radicchio and Pear Salad