Radish Goat Cheese Toasts

As I reflect on a wonderful Kentucky Derby brunch from this past Saturday, I realize the comparable qualities to that of a perfect Mother's Day brunch for family this upcoming Sunday. The dishes translate flawlessly, from poached eggs on flaky biscuits to radish goat cheese toasts (see recipe below). If you have yet to make a restaurant reservation, do not fret! A homemade meal with your personal touch will please any mother...That's why I'm planning a spring frittata and Strano's freshly baked cinnamon rolls to-go for mine. How are you celebrating and gifting for Mother's Day?

1 loaf ciabatta, sliced 2 tablespoons olive oil 8 radishes, thinly sliced 1 4 ounce round of goat cheese, room temperature 1 tablespoon rosemary, finely chopped Maldon flaky sea salt, to taste

1. Heat 1 tablespoon olive oil over medium-high heat in cast iron skillet. Place 4-5 toast slices on skillet (or however many fit!). Leave for 2 minutes until golden brown. Flip. Remove toast and repeat until all slices are golden.

2. Spread each toast slice with a thin layer of goat cheese. Top with radish slices, a sprinkle of rosemary, sea salt, and black pepper.

Vietnamese Spring Roll Party

It all began in the pedicure chair. My friend (and pedicurist) Kathy and I were not discussing gossip or boyfriends, but rather the science behind perfect peanut sauce. I simply couldn't master it. Hoisin, peanut butter and sugar were all it took; yet the ratios were not in my favor during each kitchen trial.

Saturday morning, Kathy surprised me with a homemade batch of her peanut sauce, which, yes, was fantastic. I went to Fresh Market soon after for spring roll ingredients and invited a few friends over for the fun. Both the set-up and finished product were ideal for small gatherings. Spring rolls are creative, customizable, colorful, healthy...Need I say more?

What you'll need:

Rice paper Boiled shrimp, butterflied Thinly sliced sashimi tuna Lump crab meat Sliced avocado Sliced cucumber Basil leaves Carrots Udon or vermicelli noodles Peanut sauce, for dipping

1. Fill a casserole dish with warm water and place directly next to a large cutting board. Carefully add one rice paper round to the dish, pressing gently to soften the textured ridges.

2. Carefully remove rice paper from dish after 15 seconds. Begin with a small handful of noodles in the center of the rice paper round. Add 3 butterflied shrimp slices, 1 slice of tuna, and a tablespoon of crab. Then, layer cucumber, 2 avocado slices, and carrots. Customize as you wish!

3. Fold in right and left sides first, then roll tightly. Serve at room temperature (or chilled) with peanut sauce.

Halibut with Edamame and Truffled Cauliflower Rice

I have been craving a clean, bright plate since Spring officially commenced. And, of course, the halibut was looking fine as ever at The Fresh Market. I innocently experimented with broiler and the food processor Monday evening during a unusually calming thunderstorm; no cookbook, no ripped pages of Bon Appetît. All trial and (a little bit of) error. I taught myself how to properly broil fish and reminded myself to let the simple flavors shine. No need for cream or butter or excessive spices. Just as Anna Watson Carl preaches: It's about celebrating the natural, authentic flavors of fresh ingredients.

According to my calculations, this gluten-free recipe is only 400 calories yet 54 grams of protein! The dish results in a satisfying stomach and a beautiful color palette for the spring season.

P.S. I've heard that the cauliflower rice is a fantastic substitute in homemade fried rice. Simply stir in some scrambled egg, soy, sesame oil, and veggies. I am trying it as soon as possible, so I'll be sure to share photos and thoughts.

Makes 1 serving

1 6-ounce filet of halibut, skin removed 1 teaspoon olive oil Porcellino's Lil Ray seasoning (salt, thyme, lemon zest, sugar) 1/2 cup frozen shelled edamame, shelled 1/2 cup spinach 1 cup cauliflower 1 teaspoon truffle oil Salt and pepper, to taste

1. Preheat broiler on high for 7-10 minutes. Brush both sides of halibut with olive oil and place on foiled baking sheet. Sprinkle with seasoning.

2. Meanwhile, microwave cauliflower in microwave-safe bowl for 2 minutes until steamed. Set aside to slightly cool.

3. Heat small saucepan on medium heat. Place fish in oven, keeping a close eye on the filet. Cook for 6-8 minutes, or until cooked through.

4. Sauté edamame and spinach in small saucepan until wilted, about 3-4 minutes. Add salt and pepper as needed.

5. While edamame and spinach are cooking, place cauliflower in a food processor. Pulse until consistency is a fine rice shape. Transfer cauliflower to serving plate. Drizzle with truffle oil.

6. Top cauliflower with edamame/spinach, then filet. Serve immediately.

Meatballs with Mushrooms

Sundays are dubbed "Italian night" in my kitchen, and I've been pushing myself to expand my cooking expertise beyond seafood. Last night, I created a flavorful, light-as-air meatball that stands alone so beautifully, pasta is not even required. The woodsy baby bella mushrooms add another note of dark, rich hues without adding extra carbs. Next time, I'll add slivers of fresh garlic to the tomato sauce before plating on my Paper & Clay piece. Enjoy your Monday (with meatballs, perhaps)!

Makes 2 servings

1/2 pound ground lean beef 1 egg 1/4 cup Italian bread crumbs 1/8 cup grated parmesan 1 tablespoon finely chopped parsley, plus extra for garnish Salt and pepper 1 tablespoon canola oil 1 tablespoon butter 8 baby bella mushrooms, sliced 1/4 cup tomato sauce

1. In a small bowl, place meat, egg, bread crumbs, parmesan, parsley, salt and pepper. Use your hands to combine ingredients. Create six 2-inch diameter meatballs.

2. In a small cast-iron skillet, heat canola oil over medium-high heat. Add meatballs, one by one, and sear for 2-3 minutes until bottoms are gold brown. Flip and repeat. Turn down heat to medium and continue to sear until cooked-through, approximately 10 minutes. Keep warm on low heat.

3. Meanwhile, heat butter in a small saucepan on medium heat. Add mushrooms and caramelize for 8-10 minutes, stirring occasionally.

4. Once mushrooms are cooked, divide onto two dinner plates. Return saucepan to stove and add tomato sauce, heating on medium heat until hot. Add three meatballs to each plate. Top with tomato sauce, parmesan cheese, and parsley. Serve immediately.

Squid Ink Pasta with Shrimp

I'm a subscriber to Bon Appetît, and the March cover immediately caught my eye. First of all: It's about pasta (though I'm trying to strictly be a spiralizer user these days). Second: It's about new rules of pasta. Shrimp stock? Squid ink? Sounds intimidating yet intriguing. I cooked up the recipe for me and Alex last Saturday night with a chilled bottle of white wine, and we were both very pleased. Adapted from the cover issue, my recipe subs creamy, rich ricotta for nduja, the spreadable pork salami. One day I'll try it...But for now, seafood for the win. Enjoy!

Makes 4 servings

1 pound large shell-on shrimp 3 tablespoons olive oil, divided 6 garlic cloves, divided, 2 smashes, 4 thinly sliced 1 bay leaf 1 cup whole peeled tomatoes, puréed Kosher salt 12 ounces squid ink linguine 1/4 cup fresh lemon juice 1/4 cup chopped fresh parsley, plus more for serving 1/2 cup fresh ricotta Freshly ground black pepper

1. Peel shrimp, saving shells. Chop shrimp and set aside. Heat 1 tablespoon olive oil in a medium sauce pan over medium-high and cook smash garlic for 1 minute. Add reserved shrimp shells and cook, stirring until bright pink, about 2 minutes. Add bay leaf and 2 cups of water. Bring to a boil, the reduce heat and simmer for 10 minutes. Strain through a fine-mesh colander into a large boil. Discard solids. Set shrimp stock aside.

2. Heat remaining 2 tablespoons in a large skillet over medium-high. Add sliced garlic ad cook until fragrant, about 1 minute. Remove skillet from heat (to avoid splattering) and add tomatoes and 1 cup shrimp stock. Return to heat and cook, stirring occasionally for about 3 minutes. Simmer for an additional 5 minutes. Store in reserved shrimp and cook for about 2 minutes, until bright pink.

3. Cook pasta in large pot of salted boiling water until al dente. Drain pasta, reserving 1 cup cooking liquid.

4. Add pasta and pasta cooking liquid to the sauce and cook, tossing often, about 5 minutes. Add lemon juice and parsley. Taste and season with salt and pepper. Serve pasta topped with 1 tablespoon ricotta and additional parsley.

adapted from bon appetît

Pressed Mozzarella Sandwich

Happy St. Patrick's Day! I luckily have "green" in my last name, but I believe you'll avoid getting pinched upon serving this green goodness of a sandwich! Feel free to improvise. I think you'll love the tanginess of dijon, the crunch of arugula and radish, and the creaminess of fresh mozzarella and avocado. Well balanced and well deserved.

Makes 1 sandwich

1 teaspoon olive oil 2 slices ciabatta bread 3 slices maple honey turkey 4 slices fresh mozzarella 1/4 avocado, sliced 1 teaspoon basil pesto 1 teaspoon dijon mustard 1 handful arugula 1 radish, thinly sliced

1. Turn broiler on high. Heat 1 teaspoon olive oil in a small skillet on stovetop over medium heat.

2. Spread pesto on one ciabatta slice, and top with mozzarella slices and avocado. Spread mustard on other slices, and add turkey, arugula, and radish. Fold two sandwich halves together.

3. Carefully place sandwich in heated skillet and press sandwich with another heavy skillet (I used a baby cast iron skillet). Flip after 3 minutes.

4. Place skillet directly into broiler for 2 minutes, until mozzarella begins to bubble. Slice sandwich in half and serve warm.