We've all had those moments when we're going to scream if we have to look at one more spreadsheet or spend another minute in our walls-closing-in-on-us cubicle. Or we're going to go all Office Space on the copier if it decides to eat another very important document. This is when we realize we want to leave and attempt to do something not requiring a time sheet. Some of us actually go through with it, while others just try to hold on to their sanity until retirement rolls around.
Casie Caldwell is what we like to call "one of the lucky few." Six years ago, Caldwell left her corporate job to follow through on her dream of opening a restaurant. She decided to introduce Dallas to a new concept of fine-dining salads in a fast-casual atmosphere, debuting Greenz Salads in May 2004. Since leaving the corporate world behind she has successfully opened three locations in the Dallas area. Of course, when you visit Greenz you have salad on the brain, but the menu also offers appetizers, soups, wraps and sandwiches.
We recently stopped by the Addison location for Caldwell to demonstrate the brie pastries for us. Get out a pen and paper to take notes, City of Aters, because this is one recipe you'll want to try.
Brie pastries ingredients:
3 cups frozen strawberries
1/2 cup sugar
Step 1: Thaw box of filo dough to room temperature. Lay flat (tip: cover with damp paper towel to keep from drying out). Once thawed, layer 3 sheets of filo dough, individually brushing each with butter. Cut layered sheets into nine squares.
Step 2: Place ½ ounce of brie in center of each square.
Step 3: Working with one square at a time, bring corner to corner and pinch dough directly above brie to seal. Twist the top into a "present" shape.
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Step 4: Place brie on greased and lined sheet tray. Bake for 12 minutes at 350 or until pastries are golden brown. Serve with a strawberry dipping sauce.
If you're planning on making the strawberry sauce, then all you have to do is combine the 3 cups of fresh strawberries with ½ cup of sugar and puree it.