Monthly Archives: February 2011

Shoe Contest!

In honor of our beloved Shoe Logo, we challenged runners to show us their shoes and tell us a little bit about them for a chance to win a free race registration! As some of you may have experienced, some people have long-term relationships while others are shoe-hoppers who can't commit. Some experiment with shoes- it's all about trial and error, and some are more dedicated to their shoe brand and model than they are their spouse.
By |February 21st, 2011|Categories: Uncategorized||Comments Off

Bridget Batson’s Weekly Running Recipe- Week 1

Spice Rubbed Grilled Chicken Breast with Blood Oranges, Tangerines, Escarole & Almonds
It’s citrus season! There are so many options for citrus right now. Meyer lemons, kumquats, bergamot……….  so feel free to experiment.

You will need:

A hot grill !

For the rub:

2 T of your favorite extra virgin olive oil
2 tsp ginger, ground
2 tsp turmeric
¼ tsp nutmeg, ground
1 tsp cinnamon, ground
1 tsp black pepper2 boneless, skinless chicken breasts (about 1 ¼ pounds)

For the dressing:

2 tsp anchovy paste (or 2 small anchovy fillets minced)
3 T nonfat yogurt
1 T red wine vinegar
2 T preserved lemon, minced *
zest from ½ blood orange
1/3 cup extra virgin olive oil

For the salad:

6 cups escarole, washed, tough parts discarded
1 blood orange, peeled, segmented
2 tangerines, peeled and cut across the equator
¼ cup black oil cured olives, pitted, torn in half
¼ cup skin on almonds, toasted, roughly chopped

Combine all of the ingredients for the rub and marinade the chicken. This can be done as early as the day before.

Place the anchovy paste into a small bowl. Whisk in the yogurt, red wine vinegar and preserved lemon, once combined slowly drizzle in olive oil while whisking. Finish with the blood orange zest, salt and pepper to taste.  This can be made a few days in advance.

Remove the chicken breasts from the marinade leaving any excess behind and season with salt.

Place the chicken breasts on the grill. They will need about 5 minutes on each side.

While the chicken is cooking toss the escarole with dressing, salt and pepper to taste. Divide the escarole and arrange on two plates.  Place the blood orange segments, black olives and tangerine halves randomly over the escarole. Slice the chicken breasts and place over the salad. Finish with a sprinkle of […]

By |February 18th, 2011|Categories: Uncategorized||Comments Off