This new marinara creation is seriously fabulous -- it's light enough to serve on hot summer nights, yet the Italian chicken sausage (I love the Whole Foods behind-the-counter selections) is rich enough to fill you up, as any Italian dinner should. Sunday has been dubbed "Italian night" lately, so I am posting this on a Friday in hopes that you'll bookmark this for your weekend finale supper. Let me know what you think, ladies and gentlemen. 
2 tablespoons olive oil 1/2 cup thinly sliced sweet onion 3 cloves garlic, chopped Sprinkle of crushed red pepper (A little goes a long way. . .) 1/2 pound Italian chicken sausage, casings removed 1/4 cup dry white wine 1 1/2 cups chopped tomatoes 1 bunch broccolini tips (toss the ends) Gigli pasta, cooked according to box Pecorino cheese 1. Heat olive oil in a large saucepan over medium heat. Add onions, garlic and crushed red pepper. Saute until onions are translucent, approx. 6 minutes. Add sausage, making sure to break up with a fork. Saute 4 minutes, until browned. Add white wine and simmer for 1 minute. 2. Add tomatoes and broccolini. Simmer until tomatoes soften, approx. 5 minues. Taste and season with salt and pepper, if needed. 3. Add pasta to sauce and toss over medium heat. Add pecorino and serve immediately. 
Roasted Cherry Tomato And Garlic Pasta
Last night, I enjoyed an unbelievable meal at Edward's Fine Food & Wine (which I'll obviously be sharing sometime soon). After baked oysters and white wine clams, we were served a to-die-for capellini that reminded me of my latest home-cooked "Italian night" dish. I'm handing you a no-fuss, elegant sauce that can top your favorite pasta shape or, perhaps, baguette slice or halibut filet. . .The adaptations are endless when you're working with fresh garlic and roasted tomatoes. Thank you for reading, and have a lovely weekend!
1/2 pound angel hair 2 tablespoons olive oil 1 cup red cherry tomatoes, halved lengthwise 1 cup yellow cherry tomatoes, halved lengthwise 6 garlic cloves, sliced 1 package frozen pearl onions, thawed 1 red onion, thinly sliced 1 handful basil, cut into ribbons 1 lemon, juiced Salt and pepper, to taste
1. Heat oven to 400 degrees. Meanwhile, cook the angel hair in boiling salted water until al dente, about 6 minutes. Drain pasta and keep warm.
2. On a baking sheet, toss olive oil with onions, garlic, tomatoes, salt and pepper. Roast for 15 minutes, stirring halfway through.
3. Remove from oven and toss immediately with angel hair, basil and lemon.
At the Table - Nautical Beach Picnic
You may recall Caramelized's latest styling series with my fave San Diego blogger, Conni Jespersen of Art in the Find. Our Tartine Affair collaboration was featured on West Elm's Front + Main blog, and we are so excited to share our latest summertime (outdoor) table scene! Conni and I jumped at the idea to celebrate the new month with an emphasis on a breezy, beachy feel and light menu. If you ever find yourself beachside (or simply in your backyard) this summer, take notes on these dreamy tips for a modern nautical beach picnic.
Conni masters the perfect palette of blue hues and whites, which beautifully reflect the sandy shores and crystal waters on the horizon. I'm a huge fan of her dreamy linen dress. . . this stylist clearly knows how to dress the part!
Don't you wish you could bask on a simple plissé throw by the water with a darling champagne bucket this weekend? I surely do. You can see more of Conni's expert styling details on Art in the Find. . .go, go, go check it out. She has listed every thing you'll need to pack in your basket, from pillows to petals!
And, since this is a picnic after all, I've brainstormed (with Conni's similar sweet tooth assistance) and crafted a seasonal dessert and trendy, on-the-go entree to bring along in your picnic basket. Mason jar layered salads allow combinations of seasonal ingredients with no mess, no soggy lettuce, and reliable transportation! Not to mention. . .this set-up looks absolutely adorable. After munching on those veggies, a light fruit tart can be staged right on your picnic blanket for a sweet ending. Keep scrolling for the recipe for my raspberry tart and list of ingredients for mason jar salads. But, of course, you can layer your mason jar with whatever salad ingredients you desire.
WATERMELON + FETA SALAD (shown above) :: Watermelon, feta, spinach, mint CAPRESE SALAD :: Cherry tomatoes, mozzarella, basil, balsamic reduction, arugula FRUIT SALAD :: Peaches, blueberries, raspberries, strawberries
**Note: I do not recommend adding dressing to the salads, unless you pour dressing on the bottom layer and keep lettuce at the very top. We don't need any soggy salads at this beach picnic party!
Raspberry Tart
1 frozen puff pastry sheet, thawed 1 cup raspberries 1 1/2 cups light cream cheese icing
1. Preheat oven to 400 degrees. Unroll pastry onto a baking sheet and bake until puffed and golden, about 12 minutes. Remove and cool for 15 minutes.
2. Evenly spread icing over pastry, leaving a 1-inch border. Sprinkle raspberries generously over tart, and serve immediately.
Thank you to Kevin Falk of XOXO Wedding Studio photographing the scene, to Claudia of La Belle Bloom for the lovely blooms, of course, Sheli from the Incidental Spoon for providing the fun jars/ribbon from her birthday bash here, DeAnna of Simple Peace for the awesome beach tote bags which you can find here, and check out Milled for their amazing hand milled cheese boards. Finally, West Elm for their usual goodness!
Feeling Crabby
I'm feeling a bit crabby this morning. And, no, not because it's Monday (surprisingly!). I just came across the most fantastic, messy, and delicious dinner concept. Whether there are two of you or ten, all that's required is this past Sunday's newspaper, a hammer, wine, and a hunger for my most beloved crustacean: crab.
You'd be shocked at the deal your local grocery can give you on crab legs (we're talking a quarter of the price at a restaurant) and the relatively easy set-up and clean-up for family and friends. No dirty dishes! In fact, I just spooned some cocktail sauce and spicy mustard right on the newspaper "tablecloth"at my seat.
Last week in Watercolor, my adopted Fogelman family and I dined on these for almost an hour. We loved it so much, we're doing it again this week with more guests! And while I am not advocating ditching a burger cookout for Fourth of July, a crab cookout could be a perfectly seasonal alternative that actually requires sitting around a table for the entirety of the meal.
I highly encourage this foolproof concept, especially during the upcoming month of July. You'll be feeling crabby soon enough!
top and featured image via katie evans
Mini Lobster Rolls
I’m always in search for the ideal lobster roll. I’ve tried many in the past (Garbo’s in Austin currently reigns); and maybe it’s just my taste, but I prefer the buttery Connecticut style over a mayo-heavy infusion. There’s something simply heartwarming about a toasty bun, steamed lobster meat, and whole lotta butta. I decided to go for my own at home and quickly learned that, yes, this high-style, party-starting appetizer is easy as ever to put together. Celebrate summer with a bite of these minis!
Makes 8 mini rolls
4 fresh lobster tails 4 tablespoons butter, melted Juice of 2 lemons 2 tablespoons assorted herbs, coarsely chopped (I used a combination of chives, tarragon, and Italian parsley) Salt and black pepper 8 mini yeast or brioche rolls
1. In a large pot, bring salted water to a boil. Using tongs, add lobster tails to water and steam until plump and bright pink, about 6 minutes. While lobster tails are steaming, prepare an ice bath in a large serving bowl.
2. Remove lobster tails and immediately place in ice bath to cool.
3. Using scissors, cut a line vertically across each lobster tail. Split open and remove meat. Cut lobster meat into ½ inch pieces and place in a small bowl.
4. Toast rolls and cut approximately 1 inch vertically, making sure to keep entire bun in one piece!
5. Meanwhile, add lemon juice, butter, herbs, and a generous sprinkle of salt and pepper to the bowl. Lightly coat lobster with butter mixture.
6. Spoon lobster evenly into each bun and serve warm.
At the Table - A Tartine Affair with Art in the Find
So, you're hosting a dinner party. What should you serve? What should you sip? What should you wear? And most importantly, how should you style your table? Meet my newest food & styling series, "At the Table," where San Diego stylist/blogger Conni Jespersen and I hand over our hostess tips to inspire your next gathering. We think you'll love it. I mean, who doesn't love entertaining?!
The elegant, charming Conni and I met through Twitter (imagine that) after I discovered her blog Art in the Find during my March trip to San Diego. I yearned the opportunity to chat and collaborate over a cup of coffee, so we did just that...cross-country on Google Hangout. We sipped our caffeine, shared our stories and quickly conceptualized a blog series. Conni, the stylist, will develop the look/table around a concept, and I, the foodie, will develop a thematic menu that reflects the scene. This co-blogging conversation will combine the best of both entertaining worlds into one go-to resource!
Our first concept for "At the Table" is A Tartine Affair. A French-inspired bistro gathering combines rustic tableware with a family-style array of ingredients for make-your-own open-faced sandwiches, fancily known as tartines. Today, I'm sharing a menu that screams springtime socializing, and Conni is sharing her table styling expertise. Head over to Art in the Find to plan your decor for A Tartine Affair...
INGREDIENTS (Add or delete as much as your guests prefer) ::
French baguettes Tomato Radish Avocado Strawberry Arugula Rosemary Basil Mozzarella Feta Red pepper flakes Maldon salt & cracked black pepper Fig preserves Olive oil Balsamic reduction
1. Slice baguettes on the diagonal and drizzle with olive oil. Toast until golden.
2. Cut and dice ingredients for easy grabbing by guests. Tip: Cut basil into ribbons and leave rosemary sprigs whole when displaying them at the table. Minced herbs result in a mess when handled by others.
3. Assemble the tartines! Give guests the freedom to mix and match as they choose. I prefer strawberry with feta, avocado with red pepper flakes, and tomato with mozzarella and basil.
I love that rather busying the table with centerpieces, Conni allows my menu to take center stage with a runner of colorful ingredients against natural wood. Are YOU in need of any inspiration for your future dinner table? Share your requests in the comments for me and Conni. And, in the meantime, be sure to follow Art in the Find on Twitter and Instagram -- the place where this collaboration all began.
