In other places in the world, September is the month that the heat of summer gives way to the welcome chill of fall. Sadly for those of us in L.A., September is just a cruel extension of August…but with more traffic.
And if you, like me, are looking to keep the heat out of the kitchen this fall, here’s another skinny dish you can make on the grill that’s easy enough for a weeknight supper yet festive enough for a weekend party: Southwestern Spiced Salmon with Black Bean, Cucumber and Mango Salsa.
Without much effort (unless you consider opening a can of beans a work-out), this delicious dinner can be made on the fly in less than 30 minutes. Or, if you’re cooking for a crowd, the salmon can be seasoned and the salsa can be prepared ahead and you can have dinner plated and served in just 20!
But the real magic isn’t just how easy it is…it’s how satisfying and nutritious it is…
Generally, on Cinco de Mayo, we go out to one of two of our favorite Mexican restaurants. I grew up going to Casa Vega. It truly is, in my opinion, the best, authentic restaurant in Los Angeles. The enchilada sauce is perfection, the crispy tacos with shredded beef cannot be beat, and the margaritas kick your butt. More importantly, it holds a whole lot of nostalgia for me. Another favorite is Lucy’s Cafe El Adobe. There is really nothing better than their bar-b-q beef tacos!
Corn tortillas come in such huge bags, I don't know how can you possibly use them all. Buying one of those packages, though they are cheap, is a major commitment in my house. It means weeks of enchiladas, tacos, chilaquiles and when I run out of ideas, tortilla chips or totopos as they are known in Mexico. I love the word totopos, even though it sounds a bit too much like the Italian name of a certain well-known cartoon mouse. 
The most traditional Greek salad recipe, and the kind of Greek salad you will usually encounter in Greece, does not typically include lettuce, but is more a bowl of raw chunky vegetables with a little olive oil and lemon juice.
