Monday, June 23, 2014

Crab Puffs and Microgreen Salad with Lemon Vinaigrette

Yum



Yummy Crab Puffs with a Micro Green Salad
In the summertime, I love to eat lighter and healthier...warmer weather does that to a gal.  What a great combo!  Pair this meal with a glass or two of wine and sit out on your deck to enjoy all that summer has to offer.  First let's look at how to make the crab puffs.

Originally from Lilikoi Joy
Ingredients:
1 sheet puff pastry, thawed
4 oz cream cheese
2 Tbsp mayo
12 oz canned crab meat
2 green onions
2 tsp lemon juice
1/4 tsp garlic powder
salt and pepper to taste

Preheat oven to 400 degrees.

Cut puff pastry into 12 squares.









Combine the remaining ingredients in a bowl.  Place a heaping tablepoon amount into the center of each puff pastry square.









Take two opposite corners and fold them over each other.  Wet finger to seal the connection.









Place each crab puff on a slightly greased cookie sheet and bake for 12-15 minutes.



The puff pastry has a flaky crust and is filled with a delicious crab mixture.  YUM!

Now for the microgreen salad with lemon vinaigrette.
Microgreens are the tiny, green vegetable shoots of a plant and are the latest things at high end restaurants.
They are incredibly nutritious and delicious!
You can actually get them at your local grocery store or grow your own.  I asked at the grocery store for microgreens and they were totally confused.  I kept looking and found them in with the sprouts.  Call them sprouts and the grocery store employee will be able to point them out.

Ingredients:
microgreens:  clover, cabbage and fenugreek
arugula
1/4 cup olive oil
1/4 tsp fresh ground pepper
1/2 tsp salt
1 1/2 tsp honey
4 Tbsp lemon juice

Mix together your microgreens and arugula.  In a small bowl, whisk together remaining ingredients.  Pour lemon vinaigrette over microgreens and serve.



Microgreens have become my new thing, thanks to meeting up with Cooking with Jacque at Blogher Food 2014 in Miami.  She introduced me to the whole microgreen concept.  Thanks Jacque!

Celebrate the little things that make life sweet,