Photo: Kana Okada; Styling: Sara Quessenberry

Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4
Seafood Cakes with Mustard Crema
Watercress salad
Combine 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon white wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon sugar, and 1/4 teaspoon pepper. Toss with 5 cups trimmed watercress.

MyRecipes
March 30, 2010

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