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.

Carrot "Pad Thai" with Poached Egg

In the midst of my Snap Kitchen three-day juice cleanse (details to come on Friday!), I have been meaning to share my new favorite kitchen creation that is deliciously carb-free, veggie-loaded, and vitamin-packed. After a beautiful photo shoot for my internship at Camille Styles, I snagged a few vegetables to cook in my own apartment. I wasn't interested in steaming or simply sautéing. Instead, I took out the peeler and started ribbon-ing the most brilliantly bright orange carrots into a pasta-like form. Once heated and stirred with a tangy peanut sauce, you'll have your dinner guests surely mistaken. These carrots surely do the trick with a natural sweetness you can't find in a rice noodle or vermicelli. I hope you enjoy!

carrot "pad thai" with poached egg

Makes 1 serving

3 large carrots, washed and peeled into thin ribbons

1 large handful of baby spinach

1 handful purple cabbage, shredded

1 large egg

1 tablespoon peanut butter

1 tablespoon "soy vey" marinade

1 teaspoon soy sauce

Black pepper

1 tablespoon peanut oil

1. In a small bowl, stir together peanut butter, Soy Vey, and soy sauce. Add a hint of warm water if you desire a lighter consistency. Set aside.

2. Crack egg in a small bowl. Poach in a small saucepan of nearly boiling water for four minutes. Tip: Stir the hot water with a spoon in a swirling motion to allow egg to remain whole in the center of the pot. Once poached, remove egg from water and set aside.

3. In a large saucepan, heat the peanut oil over medium heat. Add carrots and stir until cooked through, approximately 5 minutes. Transfer carrots to a serving bowl and immediately combine with peanut sauce.

4. Add spinach to saucepan (still heated on medium) and quickly sauté until wilted, about 2 minutes. Place on top of carrots. Add cabbage, poached egg and black pepper. Enjoy!

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!

Cauliflower Crust Pizzas

If you thought pizza epitomized carbs, think twice. Rather than a single slice costing you 400 calories, this entire 9x13 inch carb-less crust (which six of us could barely finish!) adds up to approximately 434 calories total, according to lifestyle icon Lauren Conrad. With inspiration from my Twitter pal Hannah Orlansky and motivation from my friends in Austin to keep our meals on the healthy(ish) side, we opted to try a cauliflower recipe in hopes that the substitution would garner the same satisfying reaction of typical crust. While I missed the crunch of toasted bread, I patted my back with pride after every bite. Healthy cauliflower trumps greasy carbs any day!

Below are our three variations of pizzas: classic margarita, brie & fig, and chicken sausage with peppers & onions. With my obvious sweet tooth, I preferred the brie preparation. Those smoky sausage bites and rich mozzarella & tomato slices were hard to pass up, though! Share any of your creative topping combinations with me -- how do you like your cauliflower pizza?

cauliflower crusted pizzas

Makes 1 pizza

1 large head cauliflower (3 cups riced cauliflower, see directions below)

1 1/2 cups shredded mozzarella

3 eggs

1 teaspoon dried oregano

1 teaspoon garlic salt

Olive oil

For Brie & Fig:

1 cup arugula (add this after cooking!)

1 tablespoon balsamic reduction (add this after cooking!)

3 tablespoons fig spread

4 ounces brie

1 green pear

For Margarita:

1 large heirloom tomato

4 ounces fresh mozzarella

Olive oil

Black pepper

For Chicken Sausage & Onions:

2 links organic chicken sausage

1/2 onion, caramelized

1/2 bell pepper, caramelized

4 ounces fresh mozzarella

1. Remove stems and leaves from cauliflower. Pulse in food processor until it looks like a grain. Place in a microwave-safe bowl and heat for 8 minutes (the natural moisture in the cauliflower cooks itself). Measure 3 cups of microwaved cauliflower for recipe; store the rest in refrigerator for up to one week.

2. Preheat oven to 450 degrees. Grease cooking sheet with Pam or aluminum foil.

3. Mix microwaved cauliflower with eggs, mozzarella, garlic salt and oregano. Spread mixture on cooking sheet into an even rectangle. Lightly brush olive oil on top.

4. Bake for 15 minutes. Remove from oven and cover with desired toppings. Place back in oven until cheese melts, about 5 minutes!

adapted from lauren conrad