Zucchini Pasta with Fava and English Peas

Perhaps it's due to my tiny basil plant growing in the corner of my window, or my last month's bounty of local produce; but nonetheless, I have been craving a garden-inspired dish for the summertime dinner table.

Saturday morning, I strolled 'round the corner to the farmers market. I found a bag of English peas, already peeled (yes.), and a couple of bright green zucchini. Thus, the garden pasta plan was born. Though linguine or bucatini would have been fabulous, I felt proud of the healthier spiralizer alternative in mind. P.S. If you do not yet own a spiralizer, Whole Foods offers pre-spiralized packages of vegetables!

Perfect for summer nights, even my steak-and-potatoes fiancé approved. What's your latest spiralized creation?

Makes 4 servings

2 zucchini, spiralized 1/2 cup English peas 1/2 cup fava peas, peeled 1/2 cup low-fat ricotta, seasoned with salt and pepper 2 tablespoons olive oil 1 tablespoon basil, ribboned Truffle oil, to drizzle Sea salt Red pepper flakes

1. Bring a small pot of water to a boil. Prepare a small ice bath to set aside. Add fava and English peas to boiling water for 2 minutes; immediately drain and add to ice bath to stop cooking.

2. Add olive oil to a large saucepan over medium heat. Cook zucchini noodles for 3-4 minutes, until cooked through but not soggy! Turn off heat and toss in basil, sea salt, and a drizzle of truffle oil.

3. Plate zucchini and top with ricotta and peas. Sprinkle with additional basil, salt and red pepper flakes. Serve warm or at room temperature.

Sweet Potato Salad

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As recently discussed in a picnic post, I have been craving hot Southern nights under the stars and daytime dining al fresco. I find that a meaningful gathering is highly prioritized in the South, providing an opportunity to relish in hospitality and warm conversation. Southern Food Fest (May 16-22) at Whole Foods, therefore, could not arrive at a better time.

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Whether local honey, greens, potatoes, fried chicken or butter, Southern cooking should be celebrated (and elevated). I took the challenge to transform a standard Southern side -- potato salad -- into a healthy and refreshing accompaniment to Gus's fried chicken.

How do you spin off traditional Southern sides? Or do you stick to the originals? Share in the comments. And join Whole Foods in their week-long, in-store celebration of Southern cookin'!

Makes 4 servings

2 sweet potatoes, peeled and cubed into 1-inch pieces 2 tablespoons olive oil 1 vidalia onion, peeled and cut horizonally into 1-inch rings 1/4 cup sliced scallions 1 tablespoon mustard greens 1 teaspoon ground cumin 1/4 teaspoon red pepper flakes Sea salt and pepper

1. Preheat oven to 400 degrees. Grease a baking sheet. In a medium bowl, toss potatoes in 1 tablespoon olive oil, ensuring to coat evenly. Spread in an even layer on one half of the baking sheet. Add vidalia onion slices to the other half of the sheet, keeping ring layers intact. Drizzle onion with remaining olive oil. Sprinkle baking sheet with salt and pepper.

2. Bake potatoes and onions for 30 minutes, flipping once halfway. Remove from oven and allow to cool slightly, about 10 minutes.

3. Quarter the caramelized onions, and transfer potatoes and onions to a serving bowl. Toss with scallions, cumin, and red pepper flakes. Top with mustard greens. Serve immediately or at room temperature.

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This post is made possible by Whole Foods Germantown. Thank you for being supportive of my sponsors!

Spice It Up

In honor of this Sunday, let's spice things up...in the kitchen. I've consistently craved the additive tastes of sriracha and wasabi on my plate, especially in a bowl of ramen during this cold week in Memphis. Click through a few of my favorite red-hot finds, and let me know how you best prefer to cook or entertain with an extra kick...

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And to serve tonight...

ANGEL HAIR WITH TOMATO, GARLIC & RED PEPPER Makes 2 Servings

1/2 pound fresh angel hair 1/2 cup cherry tomatoes, halved 1/6 cup extra virgin olive oil 2 cloves garlic, sliced 2 tablespoons fresh parsley, chopped 1/4 teaspoon red pepper flakes 1/4 cup fresh grated parmesan

1. Heat olive oil in a medium skillet over medium heat. Add garlic, red pepper flakes and parsley, stirring until fragrant, approximately 2 minutes. Add tomatoes, stirring occasionally for 2-3 more minutes.

2. Meanwhile, bring a medium pot of water to a boil and cook fresh pasta for 3 minutes, until al dente. Drain pasta, reserving 1/4 cup pasta water.

3. Immediately add hot pasta to skillet. Stir in reserved water until sauce is combined. Add cheese, and toss to coat pasta. Serve immediately.

No-Filler Jumbo Crab Cakes

No filler? No problem. I'm fairly reluctant when I see crab cakes on a menu (with the exception of Clark's in Austin) for fear of disappointment in the crab-to-crumbs ratio. I seek excellence when it comes to a crab cake, as the sweet shellfish is immeasurably best when not tampered with too much. My version celebrates the crab with herbs and just enough fresh breadcrumbs to hold the cakes together. Serve atop an arugula salad or alongside roasted vegetables. No filler, but much satisfaction.

Makes 6 servings

2 pounds jumbo lump blue crab meat 1/2 cup mayonnaise 3 teaspoons seafood seasoning 6 scallions, finely chopped 3 tablespoons fresh basil, chopped 2 large eggs Black pepper 4 tablespoons fine fresh bread crumbs Olive oil

1. Gently over the crabmeat to remove any shells, and set aside. Preheat oven to 400 degrees.

2. Mix together mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat gently mix together. Sprinkle bread crumbs over the crab and continue to mix. Divide mixture into 6 parts and mold cakes with your hands. Do not rinse hands between mixing and forming the cakes.

3. Refrigerate the cakes for 30 minutes. Then, paint the crab cakes with olive oil and sear on a griddle top until lightly golden brown on both sides. Carefully flip to ensure the crab cake do not fall apart.

4. Place the pan in the oven for approximately 5 minutes. Serve immediately with an aioli of your choice.

adapted from food network

Triple Mushroom and Cipollini Gnocchi

With meetings and events and travels, I have hardly taken a breath to spend quality time over the stove, prepping and plating meals of my imagination. Thus, New Years Day posed my ultimate opportunity. I gathered gorgeous recipe rip-outs and jotted-down notes, ventured to the grocery and prepared five plates. No, they did not go together; yes, each was wonderful. My mother was my sous chef--I miss spending routine nights with her in the kitchen--and we had a few friends over to taste the large quantities of food. Among these dishes was a triple mushroom gnocchi, which requires attentive handling and extra time for caramelizing. Sure, a quick sauté will satisfy; though the extra thirty minutes yield naturally sweet undertones and a fragrant kitchen you'll never forget.

As I stood over the range with my wooden spoon that evening, oblivious to time or schedule, I realized the reason for Caramelized. The blog is about unleashing those extra moments--the commonly forgotten step or the seemingly unnecessary break--that bring out the most treasured moments (and meals, too). Time is precious. So, let's allow ourselves to spend extra time in that invigorating novel, or on that "never-ending" walking trail, or at that relative's home we're ready to escape. Who knows--the sweetest moments might arise from such extra focus. I'm confident they will.

Makes 6 servings

2 pounds mixed mushrooms, sliced into 1-inch pieces (I prefer baby bella, shiitake and trumpet) 1 pound cipollini onions, peeled and quartered 4 cloves garlic, minced 1 tablespoon butter 1 tablespoon olive oil 1 pound gnocchi 1 pound shrimp, sautéed in olive oil (optional, for main course topping) Kosher salt and pepper Italian parsley, to garnish Shaved parmesan, to garnish

1. Heat olive oil in a large saucepan over medium-high heat. Add garlic and continuously toss until fragrant, approx. 30 seconds.

2. Add onions and mix, caramelizing for approximately 10-12 minutes. Onions should be translucent yet hold their shape.

3. Add butter and, upon melting, add mushrooms. Turn heat down to medium and toss occasionally, caramelizing mushrooms for 15 minutes. Season with salt and pepper.

4. Meanwhile, bring a medium pot of salted water to a boil. Add gnocchi and cook for 3 minutes (or according to package instructions). Drain and add gnocchi to mushroom medley. Stir until gnocchi is golden brown and crisped, approx. 3 minutes. See image above for visual guidance.

5. To serve, plate gnocchi with shrimp, a sprinkle of parmesan and Italian parsley.

Latke Topping Bar

Chanukah begins next week, and, this year, it's perfectly timed between the seasonal bookends of Thanksgiving and New Years. If a gathering is in the back of your mind, I highly recommend this route of celebrating the holiday: a latke topping bar! Extremely versatile and equally appropriate for a small or large group, your only pre-party requirement is latke frying. I recommend prepping the latkes the night beforehand, during which you can cover and refrigerate. To reheat, simply toast in the oven on 425 degrees until crispy. Then, scatter small bowls of creative toppings on a bar cart or buffet!

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SPIRALIZED SWEET POTATO LATKES ingredients

• 3 large sweet potatoes, peeled and spiralized

• 1 scallions, white and light-green parts only, thinly sliced

• 2 large eggs, lightly beaten

• 1/3 cup all-purpose flour

• 1 teaspoons coarse salt

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon freshly ground pepper

• Oil, for frying

TRADITIONAL MINI POTATO LATKES ingredients

• 2 large Russet potatoes (about 1 pound), peeled and grated

• 1 large onion, peeled and grated

• 2 large eggs, lightly beaten

• 1/2 cup all-purpose flour

• 1 teaspoon coarse kosher salt

• 1 teaspoon baking powder

• 1/4 easpoon freshly ground black pepper

• Oil, for frying

INSTRUCTIONS

1. Toss all ingredients until combined and evenly coated.

2. Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

3. Working in batches so as not to crowd skillet, carefully spoon one heaping tablespoon of batter into oil for each latke. Lightly tamp down to flatten into 1 1/2 inch cakes. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined baking sheet. Repeat with remaining batter.

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ARUGULA, SMOKED SALMON, CRÉME FRAÎCHE AND GREEN ONION: Add a small bunch of crunchy, peppery arugula, a slice of nova, and top with a small spoonful of crème fraîche—store-bought or handmade. The green onion garnish adds an extra punch of color and spice.

GREEK YOGURT AND BRANDIED FIGS Cover chopped figs with just enough brandy to reach halfway up the sides of a small saucepan. Bring to a simmer, stirring and tossing the fruit, then turn off the heat and cover the pot; let sit for an hour. Drain figs and use them to garnish plain and healthy greek yogurt-adorned latkes.

APPLE BUTTER (OR APPLESAUCE) WITH CINNAMON: The most traditionally-styled topping calls for sweet apple and a sprinkle of cinnamon or nutmeg. Homemade apple butter is pure delight, though many find store-bought applesauce perfectly appropriate as a potato topper.

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Special thanks to FIX Magazine and Troy Glasgow.