Pumpkin Seed Encrusted Lamb

The finale of next week's All Hallows Eve dinner menu is finally complete! I am currently warming up to a latte at a coffee shop (I'm simply not used to weather below 60 degrees), but this aubergine entrée is sure to "chill you to the bone." While the pumpkin seed crust was an intended seasonal touch, the buttery flavor and crunchy texture elevates any protein for your main course. I am a big fan of pumpkin seeds on my fish (especially halibut), and they aren't a bad afternoon snack, either.

While I did not provide step-by-step instruction, chopped japanese eggplant with a splash of olive oil and sprinkle of sea salt is a lovely nest for your rack of lamb. The rich color complements the table (styled by Art in the Find) like an accessory. I look forward to consistently serving eggplant this winter now that the Farmers Market is extending through the end of the calendar year.

Makes 3-4 servings (depending how hungry you are!)

Rack of lamb (approx. 8 lollipops) 1 tablespoon Dijon mustard 1 splash red wine Garlic powder Salt and pepper 1 teaspoon fresh rosemary 1/4 cup pumpkin seeds

1. Toast pumpkin seeds in a small skillet. Remove from heat and transfer to a cutting board. Chop coarsely with a large knife. Mix with rosemary and set aside.

2. In a large Ziploc bag, pour mustard, wine, garlic powder, salt, and pepper over rack of lamb. Tightly seal the bag and massage the lamb until it is well coated and ingredients are combined. Allow marinade to sit on countertop for 30 minutes (directly before roasting), or place in refrigerator for the day.

3. Preheat oven to 400 degrees.  Remove lamb from Ziploc and place on a broiler pan. Pat pumpkin and rosemary mix over lamb in an even layer.

4. Roast at 400 degrees for 7 minutes, then lower heat to 300 degrees. Cook for 7-15 minutes longer (depending on the size of the rack of lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.

5. Slice and serve over roasted eggplant -- you are sure to be "chilled to the bone!"

Harvest Pumpkin Soul Soup

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Eleven days until the thrilling holiday arrives, so pumpkin must be the primary ingredient for the first course of my and Conni'sAll Hallows Eve Dinner party. While we have already taken note of the fig and mascarpone dessert and blackberry brew cocktail, I think you'll love the remaining two Halloween plates, both involving the most coveted element of the season. The soothing richness of this broth (without the cream!) will warm you up as temperatures drop. Sprinkle the top of each bowl (by Paper and Clay) with toasted pumpkin seeds and nutmeg.

Makes 4 servings

1 15 ounce can of canned, unsweetened pumpkin 2 14.5 ounce cans vegetable stock 1 teaspoon olive oil 1 cup onion, chopped Pinch of ground nutmeg Salt and pepper, to taste

1. Sauté onion in olive oil, until tender. Add 1 can of vegetable stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes.

2. Add remaining can of vegetable stock, canned pumpkin, and ground nutmeg. Stir well before bringing to a boil again. Cover, reduce heat, and simmer for an additional 10 minutes, stirring occasionally. Season with salt and pepper.

3. Ladle into soup bowls and top with roasted pumpkin seeds.

adapted from the beauty bean

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Sweet Potato Hash (Two Ways)

Have you jumped on the #bestovers bandwagon yet? I have been following sites such as Food52 and Love & Lemons on Instagram (as should you), and the creative spins on "leftovers" truly blow me away. When I tried out a simple sweet potato hash with Zoe last week for dinner -- because, let's face it, who has the patience to watch a potato bake in the oven while your stomach is grumbling -- I also envisioned a fancied hash brown version with a crispy fried egg. I can't decide which preparation I prefer; but the good news? You can enjoy both. For breakfast. And dinner.

Any #bestovers ideas from your kitchen? Send them my way!

Makes 4 servings

2 sweet potatoes, peeled and cubed 2 ears of corn kernels 2 tablespoons butter Salt and black pepper, to taste 1 tablespoon flat leaf parsley, minced

1. Melt butter in a cast iron skillet on medium-medium high heat. Add sweet potatoes and corn.

2. Sauté until roasted and potatoes are soft yet crispy, about 15-20 minutes. Season with salt, pepper, and parsley.

3. For dinner, serve alongside your protein of choice and vegetable. For breakfast, prepare one egg over-easy and serve over hash.

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!

Spicy Chicken Sausage Marinara

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.

inspired by saveur magazine