How to eat healthy when dining out: Tips from 5280's Food Editor

Last week I shared my interview with 5280's Food Editor, Amanda Faison. I promised you a second installment from our interview - one exploring the topic of eating healthy at a restaurant.

As you know, The Salted Spoon is a health-minded food blog. I couldn't pass up the opportunity to ask about healthy tips from the person who's job requires eating out often and indulgently.

5280's Best New Restaurants and Q&A with Food Editor

"Our food scene has never been more vibrant..." reads the first line of 5280's article on Best New Restaurants. I couldn't agree more with this sentiment.

We had nearly 300 restaurants open in 2011 and while several have vanished as quickly as they appeared on the Denver dining scene, the good ones have only gotten better.

I recently had the opportunity to talk with 5280 magazine's food editor, Amanda Faison, who shared with me all that goes into narrowing down restaurants to the small list of 8 best.

5280: Top of the Town voting

Have you cast your vote yet for 5280 Magazine's Top of the Town?

This highly coveted honor is awarded to the best-of-the-best in Denver. It's based upon the people's choice - as it should be!

Cast votes now on all things related to Denver - but most importantly, best restaurant, burger, seafood, vegetarian dish, dining patio, happy hour and blog (wink, wink).

Denverites - let your opinion be known! Click here to Vote Now!

Prosciutto and Arugula Flatbread

Featured in this month's 5280 Magazine, this flatbread recipe comes from local chef, Elise Wiggins.

Despite my challenged relationship with pizza crusts, I decided to give Wiggins' flatbread a try. Flatbreads are, after all, rustic and artisan by nature. Translation: imperfect. Hence, just my style. Flatbreads are also very thin. Translation: light. Also, my style.

Much to the amusement of my chef mom, I rolled out the flatbreads with my own version of a rolling pin. A proper rolling pin has been added to my 'Kitchen Wants' list. That way, next time, I will be able to drink the wine whilst rolling dough.

From the recipe, I altered the directions only slightly ... I placed the prosciutto atop the arugula to protect it from wilting as I baked it in the oven for 1 minute.

In the end, we 3 - Dan, Mom and myself - fully enjoyed the crispiness of the flatbread. That combined with the subtle saltiness from the prosciutto, earthy flavor of the arugula and slight sweetness from the aged balsamic came together to create the perfect bite.

Need a bigger helping?:
Dough Recipe
Flatbread Recipe