Do you love chopped salads as much as I do? Eastern Mediterranean cuisine is full of different variations of them. Crisp and refreshing, they pair nicely with grilled fish, chicken or even stuffed into a pita with some creamy hummus. I find making chopped vegetable salads like this one easier than dealing with a bunch of lettuce. Just rinse the veggies, pat them dry, chop and toss with a light olive oil and lemon dressing.
Last night, the hubs and I indulged in oh-so-delicious cannolis and cream puffs at Boston's Modern Pastry Bakery. A girl's gotta live, right? If you come to Boston, remember to stand in the long line at this bakery and treat yourself to some.Today, I'm cooking light.
