At the Table - Nautical Beach Picnic

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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. nautical beach picnic 4

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!

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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!

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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.

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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!

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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!

Asparagus Goat Cheese Salad

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The summer rain has been getting to me these days. . . perhaps it's because I cannot seem to find the motivation to venture outside and try restaurants, which cause more angst than enjoyment on stormy nights. However, the weather has excused me to cook more at home -- the kitchen is a luxury I once took for granted. I love the time inside more and more each day. This salad recipe was created a few nights ago when in search of a green salad to kick off a hearty lamb chop dinner. The combination of leafy vegetables, sweet crunchy nuts, and melt-in-your-mouth cheese is rich and utterly fantastic. For an entree portion, I recommend a grilled piece of salmon.

Stay dry if you are in rainy weather as well. The sun better come out soon . . . I'm ready to picnic!

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Makes 4-6 servings

30 asparagus spears, washed and trimmed 5 tablespoons + 1 teaspoon olive oil 1 bag mixed greens 1 cup candied pecans 4 ounces honey goat cheese 1/4 cup orange juice 1 teaspoon sugar 1 tablespoon white wine 1 tablespoon lemon juice 1/2 teaspoon dijon mustard Salt and pepper

1. Mix together asparagus with 1 teaspoon olive oil, salt and pepper. Heat in a large skillet over medium high heat until lightly charred and tender crisp. Set aside.

2. Combine orange juice and sugar in a saucepan. Bring to a boil, then reduce heat to low for 5 minutes.

3. Combine wine, lemon juice, mustard, salt, and pepper. While whisking, gradually add 5 tablespoons olive oil. Stir in orange juice mix.

4. Mix greens with vinaigrette and divide among plates. Top each plate with asparagus, pecans and crumbled goat cheese.

Asian Chopped Salad

Happy St. Patrick's Day! Thank goodness for my last name, otherwise I'd be getting pinched for my way-too-neutral wardrobe's lack of green (besides my current mint obsession). Rather than wear green, why not eat green? You'll be pinching yourself over this dreamy salad with a color palette unlike any other. I sided with a vegetarian option for the occasion, but I highly recommend adding protein such as a soy-glazed salmon filet, shredded chicken, or coconut shrimp.

I must mention my sentiment for the salad's palm tree serving piece, which I purchased in Cambodia from a new friend. The whimsical market's flavor carries through the dish in unspeakable ways. Talk about Asian influence for this Asian chopped salad, eh?

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Makes 2 servings
1/2 avocado, sliced
1 handful baby spinach, julienned
1 handful frisee lettuce
1 handful shredded napa cabbage
1/2 cup shredded carrots
1/2 cup shredded red cabbage
1/2 cup edamame
1/4 cup shredded red radish
2 tablespoons cilantro, chopped
Salt and cracked pepper
Light vinaigrette (I love Jeanine's chili orange recipe on Love and Lemons)

1. Place vegetables in a serving bowl.
2. Toss in vinaigrette and sprinkle with cilantro, salt, pepper, and a few extra edamame!

Pepper-Crusted Steak Salad

As I scramble to gather my gold attire and purple Hunter rain boots for my trip to Mardi Gras in New Orleans this weekend, I thought I'd share a new lunchtime favorite that's packed with protein, healthy fats and colorful veggies. Many of you suggested healthy eats as a requested priority in my reader survey, but I believe I need the inspiration even more than you as I embark on a weekend of beignets and po-boys...no regrets, ladies and gents.
I hope you all have a fabulous weekend. And if you try any new restaurants or recipes -- wherever you live -- I'd love to hear!
pepper-crusted steak salad

Makes 2 servings
For the marinade:
8 ounces flank steak
2 cloves garlic, crushed and minced
1 tablespoon olive oil
1/2 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon garlic salt
Juice of 1/2 lime
For the salad: (Feel free to get creative!)
2 cups spinach
Handful baby heirloom tomatoes, quartered
1/2 avocado, diced
2 ounces brie or gorgonzola
Salt and pepper
2 tablespoons balsamic vinegar
1/4 cup olive oil
Juice of 1/2 lime
1. Place meat and all marinade ingredients in a large Ziploc bag. Seal tightly and massage meat until well-coated. Refrigerate for at least one hour.
2. Grill steak until it has reached desired temperature (I prefer medium). Transfer to a plate to breathe for few moments; then slice.
3. Divide salad ingredients among two bowls. Top with flank steak. Refrigerate extra meat for another salad or fajita the next day!

Sugar Snap Pea Salad

With a working lifestyle comes the need for pre-made lunches that invigorate your afternoon rather than boggle you down in the office. The Camille Styles team has finally moved into her new office (It's too beautiful), and the new airy kitchen has motivated me to bring homemade, simple lunches for a mid-day quick fix. Last week, I put together this colorful, crunchy, healthy chopped salad that kept me on my toes until my late afternoon snack break of dried mango, my new Whole Foods obsession. Below is my vegetarian recipe, including an easy crouton step that definitely took the salad up a notch. Bring the croutons in a separate Ziploc to avoid losing its crunch.
If you're in need of protein (I managed to not have any in the fridge that morning...student problems), add some cubed grilled chicken, turkey, or fresh mozzarella. Heck, add whatever you want!
**Please take my reader feedback survey to share your foodie wishes for the blog!
sugar snap pea salad

Makes 1 serving
1 cup sugar snap peas, halved
1 cup assorted heirloom cherry tomatoes, quartered
1/4 bell pepper, diced into 1/2 inch squares
1 thick slice bread, cubed (I used a loaf of miche from Easy Tiger & saved leftovers)
Olive oil
Balsamic reduction
Salt and black pepper
1. Preheat oven to 375. Place bread cubes on a baking sheet and drizzle with olive oil. Add salt and pepper. Bake until bread is crispy, about 18 minutes. Cool completely and store in an airtight container for future use in other salads, soups, etc.
2. Place all vegetables in a small bowl and toss in olive oil, balsamic reduction, salt and pepper. Sprinkle croutons over top.

Brussels Sprouts and Arugula Salad

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I am cozied up in my linen duvet in anticipation for a crazy week ahead: project deadlines, meetings and emails. Above all, I'm trying to ignore yesterday's made-from-scratch chocolate chip cookies and, instead, be mindful of my snacking and exercising. Sitting on the computer may seem "relaxing" after long days on-the-go, but I am striving to hit the gym or yoga studio in lieu. And about that diet...
This simple salad makes me feel healthy and full. The figs provide pure sweetness and balsamic vinegar carries barely any calories at all. Feel free to vary ingredients once figs go out of season!
brussels sprouts & arugula salad

Makes 2 servings
1 cup arugula
1/2 pound brussels sprouts, trimmed and peeled
2 tablespoons pine nuts
4 figs, sliced
Sea salt and black pepper
2 ounces pecorino, shaved into ribbons
Balsamic vinegar
Sprinkle of fresh thyme (optional)

1. Layer figs, pine nuts and pecorino over bed of arugula and brussels.

2. Drizzle balsamic, salt and pepper, and thyme.