Crabby potpies and pomegranate salad

This weekend I was lucky enough to have Paul in town, so instead of braving the Valentine's dining scene, we decided to stay in and cook our own gourmet feast. I had found a recipe for lobster pot pie in last month's Cosmopolitan Magazine, but after discovering the $26 price tag for a container of lobster meat, I reached for the lump crab nestled among the more affordable seafood instead. The pies took only 10 minutes to prepare and 35 minutes to cook, but the golden crust and bubbling interior looked deceptively labor intensive. To accompany the dish, I found a great recipe for a prosciutto and fennel salad with pomegranate seeds (I promise the intricate name should not scare any anti-cooks...it's so easy to make). The whole meal was topped off with great drinks, flowers, and of course great company.

Crabby potpies (adapted from Cosmopolitan):
2 tablespoons butter
1/2 onion diced
1 carrot diced
1/2 cup frozen peas
1/2 cup frozen corn
1/4 cup whole wheat flour
1 cup milk
1 cup chicken broth
1/2 pound lump crab meat
1/2 teaspoon dried thyme
1 sheet frozen pastry dough
1 egg beaten

Preheat oven to 375 degrees

Melt butter in heavy skillet and add onions and carrots. Stir occasionally for 5 minutes.

Add flour, peas, and corn. Cook for 1 minute.

Add milk and chicken broth. Stir for 5 more minutes (sauce will thicken).

Remove from heat and add crab, thyme, salt and pepper to taste. Set aside.

Cut pastry dough in half and roll to 1/8" thickness on floured surface.

Cut 2 circles using your ramekins as a guide.

Fill ramekins to the top with the mixture (freeze the leftover sauce for another use) and cover each bowl with a pastry circle.

Press the edges all around the bowl to seal. Cut small hole at the top to vent and brush entire surface with egg

Cook on baking sheet for 35 minutes.

Voila! super easy cozy food.

Mediterranean salad with prosciutto and pomegranate (from Epicurious)