![photo[6]](https://ericademane.files.wordpress.com/2014/03/photo6.jpg)
Photo by Lisa Silvestri
Here’s my March column for MyCurves magazine. It’s another 400 calorie per serving dinner. It looks extravagant, and I guess in some ways it is, but it’s quick and really fresh tasting. And almost no carbs.
Lamb Shish Kebob and a Chopped Greek Salad
March 4, 2014 by Erica
Welcome to Ericademane.com
I am a chef, food writer, and herb lover who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
For more about me, see About Erica De Mane.
Buy a copy of The Flavors of Southern Italy.
Buy a copy of Pasta Improvvisata.
Buy a copy of Williams-Sonoma Pasta.Buy a copy of my ebook, Pasta Improv
Follow me on Twitter.
- A Cook and Her Herbs: An Early Summer Tour Through My Garden, plus how to use Salad Burnet in a Cucumber and Radish… twitter.com/i/web/status/1… 1 week ago
- If you would like to make a contribution to support this website, please click below. Thank you!
Erica De Mane 
Leave a Reply