Fresh Food Fast

It’s truly fresh. It’s super fast. It’s a meal made in 30 minutes or less.

Red Cabbage and Snow Pea Salad

Sanura

Shredded Red Cabbage and Snow Pea Salad

Colors make my world go round. When creating a dish, the taste and visual appearance is what influences the creativity. The ability to imagine colorful combination on the plate comes from a graphic design background. One of my favorite color combination is green and purple, for they harmonize well together. When a salad uses vegetables with those colors, it’s visually stunning. This Red Cabbage and Snow Pea Salad is a type of cole slaw without mayonnaise or a creamy dressing. The surprise green vegetable is snow peas, instead of leafy green. The leafy vegetable instead is the red cabbage. Read more →

Roast French Breakfast Radishes with Green Garlic and Pink Peppercorns

Sanura
Roast French Breakfast Radishes with Pink Peppercorns and Garlic Chives served with Chicken Sausages, Turkey Bacon, and a Cheddar Cheese Omelet
Roast French Breakfast Radishes with Pink Peppercorns and Garlic Chives served with Chicken Sausages, Turkey Bacon, and a Cheddar Cheese Omelet

Need to add more vegetables to your diet? Start adding them to the traditional carb-fueled breakfast. Roasting French Breakfast Radishes are a savory addition to any egg dish. These oblong French Breakfast Radishes were purchased at a farmer’s market. In this recipe, pink peppercorns and green garlic chives are used to flavor this mild cousin of the rounder radish.

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

Sanura

Quinoa with Roast Vegetables, Feta Cheese, and Chicken

Oh, holy grain, its quinoa! As one commenter on MyLifeRunsOnFood’s FaceBook page mentioned, it’s the fuel of marathoners. In America’s advancement of fast food that is supposed to save the world (it’s destroying it, but that’s another discussion), we’re missing out on interesting and natural ingredients that are also quick to make. People are increasingly curious about alternative choices outside America’s monotonous food system of taste. Quinoa first appears as tightly wound, packed grains (they’re actually seeds). After they cook, they become translucent and spirally. As mentioned before about seeds and grains, quinoa has a slight corn and nutty taste, for it mostly supports flavorful ingredients. Read more →

Miso Soup with Sweet Potato, Bok Choy, and Shrimp

Sanura

Miso Soup with Sweet Potato, Bok Choy, and Shrimp

It’s the first few days of spring, and the weather is chilly. It comes to no surprise of hearing about future snowstorms at this time of year in New York. I once experienced the four seasons in one day. The morning started warm as I left my apartment in a sundress with a raincoat that only looks pretty. 45 minutes later, I exited the train station in the city to a crisp and cold breeze, similar to the fall season. By lunchtime snow flurries larger than a quarter were drifting pass the office windows. Toward the evening, the day had returned to a pleasant warmer temperature with no evidence of snow or rain. Read more →