I was out of town last week and happily had many delicious restaurant meals. The downside, though, was that by the end of the week I was feeling a tad gross from all of the rich food. While I did try to exhibit some restraint when ordering, it was really difficult to say no to a chocolate pithivier. So I didn’t. This scenario (un)fortunately repeated itself several times throughout the week, bringing me back to my original point: too much rich food.
So, like Dan, I embarked on my own week of healthy cooking. I haven’t gone so far as to have a vegetarian week because the meat lover who is my husband would have been cranky beyond belief. But the key word for the week has been “lite.”
Crab cakes with mango salsa has been my fallback “lite” recipe for years. For some reason, I can’t eat a naked crab cake. Tartar sauce or aioli is usually my dressing of choice, but mango salsa provides a light, bright, complementary flavor without the guilt of delicious, creamy tartar sauce. Paired with a side salad, it makes an easy weeknight meal.
I generally buy my crab cakes at Whole Foods but if you’d rather make your own, the recipe for their crab cakes can be found here. Continue reading…
The first time I planned to cook for my fiance, I was going to make beef stew. It’s simple, hearty, and perfect for a cold San Francisco evening. As a bonus, it requires you to open a bottle of wine, pour out about a cup to cook with, and then wait for a good while. So we’d have an open bottle of wine and some time to talk while dinner simmered.
