Six Ingredients, Four Plates

This past week, I took on a self-created culinary challenge to rethink how I purchase groceries and utilize them creatively. It began Monday evening when I forced myself to Fresh Market in five o'clock traffic to fill my empty fridge after a weekend in California. Instead of wasting time in every aisle, I entered the store without a list. I picked out the very best of the seasonal produce, those of which seemed colorful, healthy and multi-functional. It turned an errand into somewhat of entertainment? I checked out with the following ingredients, all of which were under $25 (score!). Then, the fun began. Grocery items: Part-skim ricotta Arugula Avocado Half dozen brown eggs Black mission figs Haricot verts Gulf shrimp

The allocation of these fine ingredients over the course of a week may seem difficult to most, primarily because I was only cooking for one. However, it was intriguing to craft recipes on-the-spot with an empty canvas. Arugula, for example, could served as a bed for grilled shrimp, a base for a vegetarian Nicoise, or the binding element of soft scrambled eggs. Dollops of ricotta and slices of avocado added a rich note of satisfaction that, in actuality, was light and rather healthy.

Scroll through this week's meals, which I hope will serve as inspiration for your weekly grocery trips. Zero percent waste and 100 percent beauty.

MONDAY DINNER ::

TUESDAY LUNCH ::

WEDNESDAY LUNCH ::

THURSDAY BREAKFAST ::

Zucchini Pad Thai

So. I am obsessed with this dish. Why? It somehow manages to make vegetables feel like that satisfying noodle bowl at your nearby neighborhood Thai spot. Even Alex, whom I served this to, was almost convinced they were rice noodles. The noodles are made of zucchini, and they exude brilliance.

Spiralizers should be in everyone's kitchen. They transform a vegetable from the typical shape to a beautiful pasta substitute. Spiralized veggies Italian style? Sure! Asian style? Why not. Below is my rendition of a zucchini noodle pad thai that will absolutely impress and possibly trick your dinner guests.

Makes 2 (large) servings

Noodles:

2 medium zucchini, spiralized 2 tablespoons olive oil, divided 1/4 pound peeled and de-veined shrimp 1/4 pound chicken, cut into 1 inch cubes 3 large cloves garlic, minced 1 cup bell pepper, snow peas, broccoli, etc. (The grocery usually has a nice pre-packaged stir fry mix!) 3 green onions, sliced in 1" pieces 2 large eggs 1/3 cup roasted peanuts Cilantro and thai basil (optional)

Sauce:

2 tablespoons rice vinegar 2 tablespoons fish sauce 1 tablespoon low fat peanut butter 1 tablespoon Soy Vey marinade 1/2 teaspoon cayenne pepper or red pepper flakes

1. Combine sauce ingredients in a small bowl. Set aside.

2. Use a spiralizer to cut zucchini into thin noodle-shapped ribbons.

3. Heat a large wok on medium-high heat. Add one tablespoon of olive oil and zucchini noodles. Cook for about 2 minutes, stirring constantly. Do not overcook! 

3. Remove wok from heat and let the noodles rest for about 3 minutes to allow all the moisture to release. Transfer noodles to a colander and drain excess water.

4. Carefully wipe down the wok with a paper towel.  Reheat wok on medium-high heat, and add one tablespoon of olive oil and garlic. Cook the garlic until translucent, about 1 minute. Add the shrimp and chicken, and cook until tender, 4-5 minutes.

5. Add the vegetables and green onions. Cook for 2 minutes, or until tender. Break the eggs directly in the wok, and stir constantly with the vegetables until the egg is cooked.

6. Add the zucchini noodles and sauce into the same pan. Cook until the zucchini noodles are heated through.

7. Serve the zucchini pad thai with roasted peanuts, thai basil and cilantro.

recipe adapted from white on rice couple

Rooftop Seafood Dinner with Lesouque

I'm all about a summer al fresco dinner; and when Lesouque sent me an adorable pair of oyster-studded linen napkins, I knew a seafood spread was in order. Jumbo fresh gulf shrimp and mussels made the top of on the farmers market list, as I was eager to experiment simple recipes for a rooftop evening. On the menu: A bottle of Stepping Stone's crisp sauvignon blanc, steamed mussels with garlic and white wine (recipe below), shrimp with fava beans (look for the recipe next week!), and squash with basil ribbons.

Lesouque is a carefully curated online boutique, bringing refreshing finds from independent designers worldwide.

Growing up in Turkey, Founder Gokben Yamandag always had a keen desire to introduce the talents of her home country beyond its borders. While her initial idea focused on featuring one-of-a-kind items crafted by talented independent designers in Turkey, it has quickly evolved to include pieces from designers and artists from other countries and cities she has lived and visited - from London to Austin, Copenhagen to Mumbai, Paris to New York and most places in between.

Gokben & co-founder Penelope Fisher work together to uncover talented designers and carefully hand-pick each item displayed on the website. It’s important to the duo to not only know the story behind each product, but also to know each designer personally.

Click here for exclusive early access to the site's pre-sale product lines. You'll get first dibs on small batch products, such as these adorable Nell & Mary oyster linen napkins, stacking thimble cups for condiments, and my friend Brit McDaniel's Paper & Clay ceramic line.

Once you've signed up, keep scrolling for a super manageable mussels recipe. I couldn't believe how simple these were to prepare. The aromatic flavors of fresh garlic in simmered wine took me back to my summer in Paris.

Makes 2 servings

2 pounds frozen mussels, rinsed in tap water 1 onion, sliced 4 cloves garlic, sliced 1 cup white wine 1 tablespoon olive oil

1. In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and cook until translucent (approximately 5 minutes).

2. Add wine and mussels. Cover and reduce heat to a simmer for 5-7 minutes, or until shells are popped open. Serve immediately as an appetizer or main course.

This post is in partnership with Lesouque. Thank you for being supportive of my sponsors!

Grill Out and Chill Out

This post was made possible by Longhorn Steakhouse. Thank you for supporting our sponsors! Happy June! 'Tis the season for summertime grilling galore. Though I will miss my weekend habit of schmoozing at Tennessee Brewery: The Revival beer garden during the months of April and May, I am pledging to move past my fear of the grill and prepare some memorable summer dinners.

I personally do not own a grill but am lucky to share a rooftop community grill for my Downtown apartment building. It's fantstic to call "dibs" and gather friends for a sunset gathering. Last weekend on Memorial Day, upon receiving some swanky grilling goodies and tips from Longhorn Steakhouse, I planned a beautiful, doable meal of grilled shrimp skewers, filet, okra and brussels sprouts. You've got to try it!

Follow along for some tips to entitle yourself an official "grillmaster" in no time...

1. Prep your surface. Your grill should be hot (about 500 degrees) and cleaned with a wire brush. Place your hand three inches above the grates, and count to three. If you need to pull your hand away before you hit “three,” it’s ready.

2. Prevent sticking. Before you put anything on your grill, rub the grates with an old wash cloth dipped in a small amount of oil. Use your tongs to handle the washcloth so that you don’t risk burning your hand.

3. Get in the zone. If you’re working with a large gas grill, create cooking “zones” by keeping one section at a lower temperature. As your meat and vegetables start to cook through, you can move them to a cooler area to slow down the process.

4. Tools of the trade. Keep everything you need within reach: metal spatula, heavy duty metal tongs, a good grill brush and a small squirt bottle (used to douse any flare-ups).

5. Select fresh proteins and vegetables. If you’re planning to serve steak, filets, sirloins and ribeyes are best on the grill – just be sure they’re fresh, never frozen.

6. Boldly season. Don’t be shy when seasoning your steak! Go bold. For an at-home rub, try “The Big 4” – salt, pepper, granulated onion powder and granulated garlic powder.

7. Sear-in diamond marks. Searing locks in flavor, as well as creates those great grill marks synonymous with summer. Grill your steak for 2-3 minutes on one side, then give it a quarter turn. Flip and repeat.

8. Test for doneness. With a meat thermometer, steaks should be at minimum 120-130 degrees if you like it rare, and up to 170 degrees, if you prefer your steak well-done.

9. Handle with tongs. Only use tongs to touch your meat. Poking with a fork to rotate or pull it from the grill will let the juices and flavor out.

10. Give it a rest. Make sure you let your steaks and other proteins rest for 2-3 minutes before serving. This will allow the juices to settle back into the meat, resulting in optimal flavor.

Tips provided by Longhorn Steakhouse's executive chefs. Thank you for supporting our sponsors!

Spring Salad with Egg

Good morning, ladies and gentlemen. I awoke with a Grizzlies hangover, if you will. Yesterday's late night loss has put me in a complicated funk, though this recipe is anything but. It's simple and delightful. In fact, I might make it again today.

In my opinion, lunches like these kickstart a feeling of refreshment. I felt proud for not guiltily eating a loaf of bread while still feeling full and fabulous. It's proven that protein is a must...So, when in doubt (or in loss of chicken or fish in your refrigerator), put an egg on it. I think you'll enjoy this one. If you make a version of it, be sure to share!

Makes 1 serving

3 radishes, thinly sliced 1/2 cup shelled edamame, steamed 1/2 avocado, cubed 1/2 cup sugar snap peas, halved 1 egg Sea salt and pepper

1. Heat a small skillet over medium heat. Meanwhile, add prepped vegetables to a bowl.

2. Gently crack egg into pan. Allow whites to cook through, then flip. Top vegetables with soft poached egg. Sprinkle with sea salt and pepper.

3. Break yolk and mix ingredients. Serve immediately.

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.