Gazpacho (Featured on The Everyday Adventurer)

Last week, the Cuisinart was calling my name. . .or maybe it was the "five days left of summer" alarm going off in the back of my mind. Alas, such a calling inspired an entire day in my new kitchen with Haim Pandora station in the background and bowls and spoons in every direction.

Coincidentally, I had just been in touch with sisters Lindsey and Haley of The Everyday Adventurer, a new Austin-based lifestyle blog with a focus similar to that of Caramelized -- celebrating everyday experiences, whether a new destination or a new stylish outfit. I couldn't have been more excited to be on their blog to share my latest gazpacho recipe, which is super simple and summer-ific. Please do not let the fact that the tomatoes are pureed intimidate you -- it's a faster process than standing and dicing one at a time.

Click here for the recipe instructions and a little Q&A. Thanks for having me, Lindsey & Haley!

Cherry Crostini with Honey Goat Cheese

Helloooo, cherry season! Is anyone else obsessing over these harvest gems lately? I can't seem to stop opening the fridge every five minutes to grab a stem and bite off its refreshing fruit. I guess I am just trying to take advantage of these beauties before we must say goodbye to peak season at the end of this month.

Due to my travels, I could not attend a private cherry preserving class at Domain Whole Foods led by Austin's finest jam and preserves maker, Stephanie McClenny of Confituras. I'm a huge fan of Stephanie's locally sourced batches; I took home her strawberry balsamic preserves at Austin Food & Wine Festival and have been savoring them since with brie and crusty bread.

Both Stephanie's class and Domain Whole Foods' Cherry Fest event are sadly behind us, but let's continue the cherry love in our own kitchens, shall we? Below, you'll see a mint cherry crostini recipe with honey goat cheese, inspired by Stephanie's sweet & tangy pickled rainier cherries. I luckily got my hands on the recipe from her class, so I'll be sure to share it in the near future, too.

Oh, and guess what, Austinites? Domain Whole Foods will begin carrying Confituras products in-store in this fall. If you're elsewhere, I highly suggest ordering online. Happy cooking and happy shopping!

Makes 12 servings

1 large baguette, cut vertically into 1-inch slices 2 tablespoons olive oil 1 bunch mint, sliced into thin ribbons 2 cups assorted rainier and red cherries, pitted and halved 1/4 cup no-pulp orange juice 4 ounces honey goat cheese

1. Preheat oven to 400 degrees. Lightly brush/drizzle olive oil over baguette slices on a baking sheet. Bake for 10 minutes, or until golden.

2. In a small bowl, mix cherries with mint and orange juice. Spread goat cheese over each crostini and gently top with cherry mixture. Garnish with extra mint, if desired.

*This post is in partnership with Whole Foods Market. Thank you for being supportive of my sponsors!

Avocado and Roasted Corn Salsa

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How was your Fourth of July?! Mine was very well spent in Watercolor, Florida with my boyfriend Alex, whose birthday on Saturday added an even greater reason to celebrate every moment of the long weekend. We spent too many hours on the beach (resulting in lobster-like sunburns), ate delicious seafood meals at Cafe Thirty-A and Great Southern, and cooled off with summer cocktails and brews at the numerous Seaside hang out spots. I was clearly spoiled in great company, and I'm already longing for the next reunion.

Saturday, while drinking an ice-cold margarita (on the rocks) on the Bud & Alley's balcony, I longed for a a light appetizer with hints of Mexican flavor and reflections of the latest farmers market gems. The yellow heirloom tomato and white corn called my name from the beach house kitchen counter; and soon enough, a "salsa" was born. Only five ingredients (including the always-necessary avocado) are required to make a festive, colorful dip that can be spooned onto Stacy's pita chips or enjoyed simply naked. Heck, you can even add some spring mix and call it a summer salad. Whatever you make of it, I hope you enjoy! Have a great week, y'all.

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Makes 2 servings

1 avocado, sliced and cubed
2 yellow tomatoes, sliced and cubed
1 ear of corn kernels
1 tablespoon butter
2 tablespoons feta, crumbled
Juice of 1/2 lemon
Salt and pepper

1. In a small saucepan, heat butter over medium-high heat. Add corn and roast until bright yellow and slightly charred, about 4 minutes. Remove from heat to cool.

2. Meanwhile, add avocado and tomatoes to a small bowl. Squeeze lemon juice over avocado to keep green and bright. Add corn to bowl. Sprinkle with feta, salt and pepper. Serve with tortilla chips for a great party app!

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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.

Blistered Jalapeño Bites

Though I have lived in Austin for four years now, the not-from-Texas stereotype finally (and literally) stung during my attempt at this recipe. Jalapeños are sprinkled in my restaurant meals here and there, but never before had they entered my kitchen. Without hesitation, I slightly sliced open the jalapeños and removed the seeds with a spoon and my hands after charring them in the broiler. Then, I wiped my eyes. And my nose.

Soon enough, my face was swollen, bright red, and stinging uncontrollably! An ice pack did the trick after 30 minutes of hilarious, hysterical pain. Thank goodness these babies turned out to be tasty. But, lesson learned: WEAR GLOVES while working with jalapeños!

I served the starter on this simple dinner plate, which I set against a fun bamboo charger for a summery vibe.

8 jalapeños 8 slices center cut bacon 1 cup shredded mozzarella 1 teaspoon fresh oregano

1. Grill (or broil) jalapeños for 3-5 minutes, until lightly grilled and blistered. With a sharp knife, cut a 2-inch line into the jalapeño and remove seeds with a spoon.

2. Mix mozzarella and oregano in a bowl, then stuff a large pinch of the mixture into each jalapeño. Wrap a piece of bacon around the jalapeño tightly to seal the mozzarella inside of the pepper.

3. Grill jalapeños until bacon is browned, approximately 5 minutes. Serve warm.

adapted from food network

Spring Pea and Proscuitto Crostini

Happy Monday! A sunny, dreamy weekend at the horse races with my boyfriend -- my spring dress finally liberated from the closet, my Bloody Mary and bet in hand -- prompted this springtime staple. For a party of one, go "tartine" style by spooning the English pea spread on a large toasted slice of bread. For a gathering of many, use a slender baguette to create bite-sized appetizers when sliced on the diagonal. You can't skip out on the mint garnish, which screams "Hello Spring!" in every bite. It's fabulous. Enjoy, and don't forget to soak up a few rays of sunshine this afternoon...

spring pea & proscuitto crostini

Makes 6 small servings

1 demi French baguette, sliced on the diagonal

6 thin slices proscuitto

1 cup steamed English peas

1 teaspoon mint, coursely chopped

2 tablespoons olive oil

Sea salt and black pepper

1. Brush baguette slices with olive oil and toast until golden brown.

2. Gently mash peas with a fork and add 1 tablespoon olive oil, salt and pepper. Place peas on each crostini, and garnish with a slice of proscuitto and sprinkle of mint! Serve warm.

adapted from martha stewart