Here is a picture of today’s pickings. 🙂
I’m getting the hang of this garden thing, for the most part. After mourning the death of my lone spaghetti squash last week…
I picked these delicious veggies today!
I can’t wait to enjoy these lovely veggies with my crab salad tonight (see recipe here)!
What’s your favorite way to enjoy fresh veggies?
Have you ever eaten something thinking it would be okay, only to find yourself thinking about it and craving hours or days later? That doesn’t happen to me that often, but, when it does, OH BOY! Thankfully, I know I am not the only one who feels this way.
My friend, Brooke, (remember her guest post featuring tips to deal with unemployment?) and I were driving to the LA LDS Temple a couple of weeks ago, and the traffic was so good, that we thought we would have time to go to the cafeteria. That’s when Brooke started talking about this awesome crab (okay, it’s imitation crab) salad they serve in the Temple cafeteria. Apparently, we are both HUGE fans and tried making it at home, but it wasn’t quite right.
Brooke, being the bold lady she is, asked one of the ladies in the cafeteria if she would share the recipe. She was willing, but the person who had it was not there. Darn! When I went to the Temple with my son a week or so after mine and Brooke’s visit, I went by the cafeteria, and I asked for the recipe. There was this cute gal, wearing an adorable headband, who gave it to me! WAHOO! I could not wait to try it out, so when I got home from the Temple, I went to the grocery store, bought the one additional ingredient I needed (imitation crab), and make it. WOW! It was so yummy! Because I love Brooke so much, I brought some by to her, and she loved it too. I promised her I would share the recipe, so here it is. Enjoy!
Temple Crab Salad
1 pound imitation crab
1/4 – 1/2 cup mayonnaise
1/6 – 1/4 teaspoon dill weed, more or less to taste
1/3 – 2/3 cup celery, diced
1/6 – 1/3 cup onion, diced
1/6 – 1/3 cup fresh onion, diced
1/6 – 1/2 cup black olives, sliced
Separate crab and break into pieces (or “shred” with two forks). Mix together mayonnaise, dill weed, celery, onion, and black olive. Stir into crab. Add additional mayonnaise if dry. Let flavors marry for at least 1 hour (overnight is best) before serving.
Nutritional Information (per serving as I prepared it): Calories – 147, Fat – 8 g, Carbohydrates – 13 g (includes 1.6 g fiber), and Protein – 5.6 g.
Total Cost – About $4.50 for 6 servings! Not to shabby, huh?
Here’s my photo step-by-step.
You can serve this delicious dish over lettuce or with avocado. It’s especially good with avocado! Unfortunately, I’m out, but I’m heading to the store in a few minutes, so I’ll have avocado when I eat it for dinner. It’s a good thing no one else in my house will try this, because I want it all! This will be part of my menu for the next couple of days, and there are no complaints here!
Do you have a quick, easy, indulgent dish you *LOVE* to eat?
Laurel Laurie Staten Nguyen Newhall, CA