Hi and happy Friday! I can’t believe it’s the weekend already. I love when that happens… because I always have the most random stuff to throw on the blog before the week ends.
First, some reading/listening material:
- John Mayer covering Beyonce’s XO… I can’t help it, I’m a lifelong fan
- Running Drawing, so funny
- Oh Jones’s recap of The Bachelorette finale, gets me every time
- NPR’s story about what the Tour de France cyclists eat, which is super interesting. Also the end bit about hydration — overlap in the running community, maybe?
Second, a simple salad recipe. Anthony and I were both traveling this week for work and eating out a lot, so now that we’re home again we wanted something simple and easy. And since his flight didn’t get in until late last night, I wanted to make something we could eat at room temperature!
There are three secrets to this salad: roasted (not raw) vegetables, good chicken (we splurged on some from Porter Road Butcher), and… Annie’s Green Goddess dressing. I know I said I don’t buy salad dressing at the store, but this is an exception!Step one is to coat some veggies of choice in olive oil, salt, and pepper. I went with asparagus, red onion, and tomato.Next, roast the crap out of them for a good 20-40 minutes. Meanwhile, marinate your chicken in some lemon, white wine, herbs, and (more) olive oil. After it sits for about 20 minutes, cook it on the stovetop or grill. Let everything cool a bit, and then serve atop a bed of fresh lettuce, hearty quinoa, and creamy feta. Yum.Here’s the official “recipe,” which you can modify however you want. Other things that would be fun to throw in: corn, carrots, red peppers, avocado, pine nuts, olives…
Roasted Asparagus & Chicken Salad (serves 4)
- 2 or 3 boneless skinless chicken breasts, cut into tenders
- juice of 1 lemon
- 1/2 cup white wine
- 1/4 cup olive oil
- 3 sprigs of fresh rosemary
- sald & pepper
- 1 red onion, chopped
- 1 bunch asparagus
- 3 roma tomatoes, sliced
- large box of Bibb lettuce (I like this brand of “living lettuce”)
- 1/3 cup crumbled feta
- 1/2 cup uncooked quinoa
- dressing of choice (I like Annie’s Green Goddess)
Directions: Preheat oven to 400. Cook quinoa according to directions. Let cool. Next, marinate chicken in a bag with lemon, wine, olive oil, rosemary, and salt + pepper. While you’ve got the olive oil, salt, and pepper out… toss your onion, asparagus, and tomato in it. Spread out your veggies in a large pan and roast in the oven for about 25 minutes; meanwhile, cook your chicken on medium-high on the stovetop or toss it on the grill.
Once your quinoa, chicken, and veggies have cooked and cooled a bit, put everything together in a big bowl with your lettuce and cheese. Eat!And third, I’m asking for blog topic suggestions. I’m getting tired of posting run/food recaps all the time and maybe you’re tired of reading them? So I was thinking of doing some more thematic posts. I have a bunch of ideas, but am always up for more! Anything goes, running-related or not. Just e-mail me (firstname.lastname@example.org) or leave a comment if you have a post idea. Don’t be shy!
Have a good weekend!!
- Do you buy organic meat?
- Bloggers: do you stick to a topic schedule, or freestyle each post?
- What’s on your calendar this weekend?