HER LIFE Magazine
HER LIFE Magazine HER LIFE Magazine
herlife | recipesAsparagus Stir Fr yrecipes and photography by kristen doyleIngredients:3 Tablespoons reduced-sodium soysauce3 Tablespoons fresh lemon juice1 teaspoon cornstarch1 pound boneless skinless chickenbreasts, cut into 1-inch cubes1 Tablespoon canola oil2 garlic cloves, minced4 green onions, cut into 1-inchdiagonal pieces1 bunch fresh asparagusInstructions:1. In a large bowl, stir together soy sauce, lemon juice and cornstarch.Add chicken pieces and coat well with the marinade.2. Heat oil in a large, non-stick skillet or wok, over medium heat. Addchicken, garlic, green onions and asparagus, and stir-fry for 8-10 minutes,until chicken is no longer pink. Serve over rice. ■20 HERLIFEnewyork.com
herlife | recipesSpring Salad with Orange VinaigretteIngredients:Zest from 2 oranges½ cup orange juice2 Tablespoons balsamic vinegar2 Tablespoons honey¾ teaspoon Kosher salt¾ teaspoon freshly ground blackpepper¾ cup extra-virgin olive oil10 ounces pre-washed spring mix salad¼ cup shredded Jarlsberg cheese¼ cup bacon pieces, cooked andcrumbled1 cup walnutsInstructions:1. In a large bowl, combine orange zest, orange juice, balsamic vinegar, honey,Kosher salt, black pepper and extra-virgin olive oil. Whisk until well blended andsmooth.2. Place spring mix, cheese and bacon pieces on each individual plate. Top withwalnuts and blended orange vinaigrette dressing. ■HERLIFEnewyork.com 21
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- Page 6 and 7: herlife | welcomeLet Summer Begin!Y
- Page 8 and 9: ®Staff and ContactsPublisher and E
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- Page 19: It’s wise to include green, leafy
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- Page 36 and 37: herlife | working womenAddingIncent
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- Page 40 and 41: Erica+KameronTied the knot July 31,
- Page 42 and 43: herlife | just sayin’Lessons From
- Page 44 and 45: herlife | scene and be seenHERLIFE
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- Page 49 and 50: the start/finish points. Cost: $30/
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herlife | recipesAsparagus Stir Fr yrecipes and photography by kristen doyleIngredients:3 Tablespoons reduced-sodium soysauce3 Tablespoons fresh lemon juice1 teaspoon cornstarch1 pound boneless skinless chickenbreasts, cut into 1-inch cubes1 Tablespoon canola oil2 garlic cloves, minced4 green onions, cut into 1-inchdiagonal pieces1 bunch fresh asparagusInstructions:1. In a large bowl, stir together soy sauce, lemon juice and cornstarch.Add chicken pieces and coat well with the marinade.2. Heat oil in a large, non-stick skillet or wok, over medium heat. Addchicken, garlic, green onions and asparagus, and stir-fry for 8-10 minutes,until chicken is no longer pink. Serve over rice. ■20 <strong>HER</strong><strong>LIFE</strong>newyork.com
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