Sewing is at a virtual stand-still, but the dinner time keeps rolling around each night so at least I'm getting in some cooking. I did get some time to shop at a cool fabric store in Harrisonburg (Rag Time Fabrics) and was able to pick up some stretch lace so I have a new project on the horizon. I also have a hooded baby towel and a bib to make for a baby girl that is waiting to make her appearance soon. So maybe some sewing pics soon?
On the top of the list this weekend was DD #2's graduation!
|Our new college graduate!|
|Lemon-Tarragon Crab Cakes with Arugula-Parsley Salad|
I think that the secret with somewhat bitter greens like arugula and parsley is to dress them a bit ahead of time so that they kind of wilt a bit and absorb the dressing flavor. This salad had a nice bright crunch and the sweet tangy dressing finished it off perfectly!
My husband commented that this was the first time he has ever eaten parsley. Ha! Little does he know that I go through a bunch of parsley each week and...he is definitely eating half of it! I guess he also hasn't noticed it growing in the garden each summer. Maybe he thinks the chipmunks eat it???
I'm hoping that you have had a Spring time full of celebrations - every day variety celebrations and special occasions both!
Lemon-Tarragon Crab Cakes
Cooking Light Magazine 5/13
- 1 1/4 cups fresh breadcrumbs, toasted
- 1/4 cup minced shallots
- 1/4 cup chopped green onions
- 2 Tbsp unsalted butter, melted
- 1 1/2 tsp grated lemon rind
- 2 Tbsp fresh lemon juice (Juice the whole lemon and use the rest for the dressing)
- 1 tsp fresh tarragon (mine from the garden is just tall enough to harvest after the winter)
- 1/4 tsp kosher salt
- 1/8 tsp ground red pepper
- 1 pound lump crabmeat, shell pieces removed
- 1 large egg, lightly beaten
- 1 egg white, lightly beaten
- 1 tsp olive oil
1. Combine all ingredients except olive oil in a bowl. Toss gently. Divide crab mixture into 6 equal portions (about 2/3 cup each), shaping each into a 1/2 inch thick patty. (Mine were slightly thicker)
2. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add crab cakes to pan; cook 4 minutes on each side or until lightly browned and heated through.
Serves 6 (5 Weight Watcher Points)
Arugula Parsley Salad
Combine 2 Tbsp extra-virgin olive oil, 2 Tbsp fresh lemon juice, 2 tsp whole-grain dijon mustard, 1 tsp agave syrup, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper in a large bowl; stir with a whisk. Add 5 cups baby arugula, 1 cup flat-leaf parsley leaves, and 1/2 cup vertically sliced red onion to bowl; toss well to coat.
Serves 3 (3 Weight Watcher Points)