Zucchini Pasta with Fava and English Peas

Perhaps it's due to my tiny basil plant growing in the corner of my window, or my last month's bounty of local produce; but nonetheless, I have been craving a garden-inspired dish for the summertime dinner table.

Saturday morning, I strolled 'round the corner to the farmers market. I found a bag of English peas, already peeled (yes.), and a couple of bright green zucchini. Thus, the garden pasta plan was born. Though linguine or bucatini would have been fabulous, I felt proud of the healthier spiralizer alternative in mind. P.S. If you do not yet own a spiralizer, Whole Foods offers pre-spiralized packages of vegetables!

Perfect for summer nights, even my steak-and-potatoes fiancé approved. What's your latest spiralized creation?

Makes 4 servings

2 zucchini, spiralized 1/2 cup English peas 1/2 cup fava peas, peeled 1/2 cup low-fat ricotta, seasoned with salt and pepper 2 tablespoons olive oil 1 tablespoon basil, ribboned Truffle oil, to drizzle Sea salt Red pepper flakes

1. Bring a small pot of water to a boil. Prepare a small ice bath to set aside. Add fava and English peas to boiling water for 2 minutes; immediately drain and add to ice bath to stop cooking.

2. Add olive oil to a large saucepan over medium heat. Cook zucchini noodles for 3-4 minutes, until cooked through but not soggy! Turn off heat and toss in basil, sea salt, and a drizzle of truffle oil.

3. Plate zucchini and top with ricotta and peas. Sprinkle with additional basil, salt and red pepper flakes. Serve warm or at room temperature.

Tofu Avocado Lettuce Wraps

Daylight savings and this seriously addictive spring weather have prompted a post-work routine of River-view runs (when I'm not at Loflin), followed by creative dinners on the patio. During the last documented occurrence, I toyed with a one-pan chicken sausage sauté. This time at Whole Foods, however, the tofu caught my eye. I was initially intimidated by the cooking process of tofu, but my friend  Jeanine Donofrio appeased my suspicion through her new Love and Lemons cookbook. I felt immediately inspired by the pages' bright colors and wholesome ingredients. Here's my attempt at Jeanine's well-followed style and technique...

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Makes 4 servings

Bibb lettuce leaves 1 14 ounce box of extra firm tofu 1 tablespoon olive oil 2 tablespoons soy sauce 1 glove garlic, minced 1/8 teaspoon black sesame seeds 1/2 teaspoon sesame oil 1 lime 1 teaspoon honey Heirloom carrots, shaved Radishes, shaved 1 avocado, cubed Srirarcha

1. Remove tofu from package and slice into 1-inch cubes. Carefully blot tofu with a paper towel to remove water.

2. In a small bowl, whisk olive oil, soy sauce, garlic, sesame oil, sesame seeds, juice of a lime, and honey. Toss tofu in oil mixture and allow to marinade for 15 minutes.

3. Heat oil in a medium saucepan over medium-high heat. Add tofu in batches, ensuring that tofu pieces have at least once inch between them. Cook untouched, until pan-facing side is caramelized and golden. Flip and continue to cook. Remove tofu from pan and add remaining batches until all is prepared.

4. Layer carrots, tofu, avocado and radish on lettuce leaves. Top with srirarcha and serve.

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One-Pan Italian Chicken Sausage Sauté

Weeknights become infinitely better with a patio on hand. Don't you think? The patio atmosphere offers a magical advancement to dinners, especially simple menus that otherwise seem to be a mindless routine. This one-pan sauté of Italian flavors can be infinitely elevated with sunlight, a table and a glass of sauvignon blanc. Put yourself in vacation mode -- even on a Tuesday after work -- and enjoy this new staple supper!

Makes 4 servings

1 pound mild Italian chicken sausage, crumbled 1 pound brussels sprouts, halved lengthwise 1 tablespoon olive oil 2 cloves garlic, minced 1/4 cup chicken broth 1 can white cannelloni beans, rinsed and drained 1/8 teaspoon red pepper flakes 1/4 teaspoon kosher salt

1. In a large pot (Le Creuset, if you have it), heat olive oil over medium-high heat. Add brussels sprouts face-down in an even layer, and cook untouched for 4-5 minutes, until beginning to brown.

2. Move brussels over to one side of the pan, and add sausage and garlic to the other side. Continuously stir sausage with a wooden spoon until cooked through and beginning to brown, about 5 more minutes. Season with salt and red pepper flakes.

3. Add chicken broth and simmer for 5 minutes, scraping browned bits from the bottom of the pan. Turn heat to low and gently fold in cannelloni beans. Serve immediately with parmesan.

New Zealand Lamb with Pomegranate Chimichurri

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Spring is almost in full bloom, and thus my dinner plates are depicting a seasonal shift! Brighter colors abound from salad to entrée to dessert, and especially in my addictive chimichurri sauce. During my weekly run through Whole Foods Germantown, I've discovered a New Zealand grass-fed lamb loin. It's beautifully marbled, mild flavored, completely natural (no growth hormones or antibiotics--ever), and pairs well with bright colors, too. Whether for Sunday supper on the patio or an Easter gathering, I highly recommend this dish as the spotlight of your springtime introduction! And if you're in Memphis or Germantown, tell them that Caramelized sent you.

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Makes 4 servings

2 pounds New Zealand lamb loin chops 2 tablespoons canola oil Salt and pepper 1 tablespoon fresh rosemary 1 tablespoon fresh mint leaves 1 cup Italian parsley leaves 6 cloves fresh garlic, minced 1/4 teaspoon red pepper flakes 1 tablespoon pomegranate seeds 1/8 cup red wine vinegar 1/2 cup olive oil

1. Preheat oven to 400 degrees. Remove lamb from refrigerator and allow to reach room temperature, about 30 minutes.

2. Meanwhile, pulse rosemary, mint, parsley, and garlic in a food processor until coarsely chopped. Place in a small bowl and whisk in in red pepper flakes, vinegar, and olive oil. Cover and allow to sit at room temperature for at least one hour before serving.

3. Heat canola oil a large, oven-safe skillet over medium high heat. Season lamb loins with salt and pepper, and add to skillet face-down. Sear on each side for 2-3 minutes, ensuring a grilled exterior on each side.

4. Place skillet directly in preheated oven and continue to cook for approximately 8 minutes. Remove from oven and allow juices to settle, approximately 5-10 minutes.

5. Add pomegranate seeds to chimichurri, stirring well. Plate lamb with a spoonful of chimichurri, grilled bread and vegetables.

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This post is made possible by Whole Foods Germantown. Thank you for being supportive of my sponsors!

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Gnocchi with Lamb Sausage and Kale

During a wine-and-dine Porcellino's Passport to Oregon experience last week (write-up is coming soon!), I couldn't stop staring at the restaurant's back wall, boasting butcher cuts and homemade pastas and gelatos. I was fantasizing the next dinner party.

Fast-forward a few days, and I'm enjoying Porcellino's duck prosciutto with goat cheese, luscious Oregon red wine, and Barese lamb sausage over their fresh-made baby gnocchi. It was heavenly and quite special, considering 80% of ingredients were locally sourced and prepared. I encourage supporting the local butchers, bakers and culinary artists in your community; they make dinner at home that much more delicious and that much more valuable.

Makes 4 entrée servings

1 pound gnocchi 1 teaspoon olive oil 1 shallot, diced 4 cloves garlic, minced 1 pound Italian lamb sausage (from Porcellino's), casings removed 1 pinch crushed red pepper 1/4 cup red wine 10 cups kale, roughly chopped Salt and pepper 1/4 cup parmesan cheese, plus extra for garnish

1. Heat oil over medium heat in a large skillet. Add shallot and sauté until soft, approximately 4 minutes. Add garlic and sausage and, with a wooden spoon, break down into bits. Continue to sauté until sausage is browned, about 5 minutes.

2. Add kale and red wine, seasoning with salt and pepper. Toss until kale is bright green and wilted.

3. Meanwhile, cook gnocchi in salted boiling water until al dente, about 3 minutes. Reserve 2/3 cup pasta water when draining.

4. Add gnocchi to sausage and kale mixture, as well as enough pasta water to create a thin sauce. Remove from heat. Add cheese and a bit of extra olive oil. Serve immediately with extra parmesan.

Inspired by Bev Cooks

Spice It Up

In honor of this Sunday, let's spice things up...in the kitchen. I've consistently craved the additive tastes of sriracha and wasabi on my plate, especially in a bowl of ramen during this cold week in Memphis. Click through a few of my favorite red-hot finds, and let me know how you best prefer to cook or entertain with an extra kick...

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And to serve tonight...

ANGEL HAIR WITH TOMATO, GARLIC & RED PEPPER Makes 2 Servings

1/2 pound fresh angel hair 1/2 cup cherry tomatoes, halved 1/6 cup extra virgin olive oil 2 cloves garlic, sliced 2 tablespoons fresh parsley, chopped 1/4 teaspoon red pepper flakes 1/4 cup fresh grated parmesan

1. Heat olive oil in a medium skillet over medium heat. Add garlic, red pepper flakes and parsley, stirring until fragrant, approximately 2 minutes. Add tomatoes, stirring occasionally for 2-3 more minutes.

2. Meanwhile, bring a medium pot of water to a boil and cook fresh pasta for 3 minutes, until al dente. Drain pasta, reserving 1/4 cup pasta water.

3. Immediately add hot pasta to skillet. Stir in reserved water until sauce is combined. Add cheese, and toss to coat pasta. Serve immediately.