Sugar Snap Pea Salad

With a working lifestyle comes the need for pre-made lunches that invigorate your afternoon rather than boggle you down in the office. The Camille Styles team has finally moved into her new office (It's too beautiful), and the new airy kitchen has motivated me to bring homemade, simple lunches for a mid-day quick fix. Last week, I put together this colorful, crunchy, healthy chopped salad that kept me on my toes until my late afternoon snack break of dried mango, my new Whole Foods obsession. Below is my vegetarian recipe, including an easy crouton step that definitely took the salad up a notch. Bring the croutons in a separate Ziploc to avoid losing its crunch.

If you're in need of protein (I managed to not have any in the fridge that morning...student problems), add some cubed grilled chicken, turkey, or fresh mozzarella. Heck, add whatever you want!

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sugar snap pea salad

Makes 1 serving

1 cup sugar snap peas, halved

1 cup assorted heirloom cherry tomatoes, quartered

1/4 bell pepper, diced into 1/2 inch squares

1 thick slice bread, cubed (I used a loaf of miche from Easy Tiger & saved leftovers)

Olive oil

Balsamic reduction

Salt and black pepper

1. Preheat oven to 375. Place bread cubes on a baking sheet and drizzle with olive oil. Add salt and pepper. Bake until bread is crispy, about 18 minutes. Cool completely and store in an airtight container for future use in other salads, soups, etc.

2. Place all vegetables in a small bowl and toss in olive oil, balsamic reduction, salt and pepper. Sprinkle croutons over top.

Chocolate Dipped Candied Fruits

Valentine's Day is clearly around the corner, and I've been frantically searching for a chocolate covered treat that eloquently speaks the holiday's essence without screaming pink cheesiness (though I do love it on occasion!). These dried and candied fruits in orange and red hues are sweet and sentimental -- enough to use for any special occasion after tomorrow. Plus, you can't beat the Maldon sea salt sprinkles or roasted cacao nibs to add extra texture and depth. Package them for your sweethearts in vellum, or keep them for yourself. Whichever you choose, I'm positive you'll love these!

chocolate dipped candied fruits

2 cups (1 11.5 ounce bag) Guittard dark chocolate baking chips

Assorted candied/dried fruits (I used cantaloupe, papaya and nectarines)

Maldon sea salt

Roasted cacao nibs

1. In a double boiler with a few inches of water, melt chocolate chips over low heat. Stir with a rubber spatula to reach desired smoothness.

2. Dip half of each candied fruit in chocolate. Immediately dip in a small plate of cacao, or place on a parchment paper-covered plate and sprinkle with sea salt. Place fruits in a freezer or refrigerator until chocolate is set, about 15 minutes.

3. Serve at room temperature, or place in small vellum bags to send to your sweethearts!

Ice Cream Sandwiches

Valentine's Day has ultimately provided me with an excuse to express my sweet tooth at any given moment. These bite-sized treats will warm the hearts of anyone you serve to. Who can say no to a perfectly crafted homemade ice cream sandwich? My filler preferences are pictured at the bottom of the post; but roll these in pink sprinkles and you're destined to please a Valentine. Follow my steps below to create my new favorite dessert!

homemade ice cream sandwiches

Store-bought ginger snap wafers

Assorted ice creams and gelatos (see below)

Mini chocolate chips or sprinkles (optional)

1. Remove ice cream containers from freezer and let stand for 10 minutes. Place chocolate chips in a small bowl.

2. Using an ice cream scooper, drop one scoop in the center of a ginger snap. Gently press a second ginger snap on top, allowing excess ice cream to hang over sides. Using the dull side of a knife (or an offset spatula), follow edge of sandwich to trim off excess ice cream and shape a clean line.

3. Roll in chocolate chips and sprinkles, if desired. Place flat on a tray and immediately freezer until serving.

Super Bowl Shandies

Super Bowl weekend has finally arrived, and it's five 'o clock somewhere! My latest original cocktail concoction is now up on Camille Styles, and it seems to be the perfect brew for the big game this Sunday.

The most unprecedented rivalry between the Broncos and Seahawks is going down this Sunday evening, so a celebration is clearly in order. And whether or not you’re a team groupie, it’s evident that after 30 seconds into the first quarter, football fans ultimately value a cold beer over game stats. A shandy provides the perfect balance between the classic American brew and a lighter, citrus sip that pleases us ladies in the room. This beer cocktail will have the whole crowd cheering before the halftime performers even take stage!

super bowl shandies

Makes 1 serving

1 12 ounce pale ale (I used Prairie at Whole Foods)

Handful of blackberries

Juice of half a lemon

Mint for garnish

1. Muddle blackberries in bottom of glass. Squeeze lemon juice over blackberries.

2. Pour beer into glass and garnish with a generous sprig of mint. 

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

Domenica (New Orleans)

If you have not yet noticed on the Caramelized critiques tab under "New Orleans," I'm a John Besh fan. His Southern roots and charismatic approach to cooking express an unusual variety in both his cookbooks and restaurants. Domenica in the historical Roosevelt Hotel proves Besh's authenticity and ability to go beyond the New Orleans norm.

When you think of New Orleans, you're quick to assume that creole is the only way to go. And sure, our first night at Mr. B's Bistro was nothing short of memorable and classic; Brenna and I were wearing bibs as we peeled the famous barbecue shrimp with Ashley's help, and the girls sipped dirty martinis while Alex and Spencer washed down their gumbos with whiskey on the rocks. Yet John Besh takes you out of the box, introducing modern Italian dishes that stray from typical New Orleans fare and simultaneously impress your taste buds.

Our New Years Eve dinner at Domenica was magical from start to finish. After photos in the gorgeous Christmas-lit lobby, we toasted to 2014 and ordered a wild mushroom pizza to start with tomato, bacon, sweet onions, and yard egg. The restaurant is known for its wood-fired pizzas, and I now see why. The thin crust saved us room for entrées, thankfully.

The highlight of our meal was a visit from Executive Chef Alon Shaya, who introduced himself and kindly made the connection with my and Brenna's visit to Austin's Luke pop-up last Spring on the roof of Whole Foods. He was a great, great guy; I always appreciate the gesture from a clearly busy staff, especially on New Years Eve!

All four of us were pleased with the main course. I tried a bite of everyone's: Alex's classic rigatoni, Spencer's garganelli with pork ragu, and Brenna's wood fired eggplant antipasti with tahini (presented beautifully). I appreciated Domenica's option to order either a full or half order of pastas, a rare but brilliant concept for eaters like me who want to try more than one dish. My squid ink tagliolini half order, pictured above, was fabulous. Blue crab and a light herb butter sauce melted in my mouth. I could've had the second half, but my sequin New Years skirt was glad I did not...next time!

I wasn't crazy about the Affogato dessert of vanilla gelato, sugared doughnuts, and an espresso shot poured tableside. I think it was missing a taste of chocolate or caramel, but the presentation was delightful. 

Thank you, Domenica, for a wonderful final meal of 2013; what a fantastic icing to the cake. I look forward to trying more of Besh's work in 2014.