Snap Pea Salad with Crab and Radish

I'm absolutely obsessed with this salad. It'll highlight any summer spread and simply make your work day more beautiful. I mean, look at those colors! Plus, the sweet snap pea and spicy radish crunch together wonderfully. I recommend slicing and chilling the vegetables before hand so that you'll experience an ice cold crunch on your summer patio. I hope you're enjoying your week -- I urge you to add this recipe to the agenda.

Makes 4 servings

1 pound sugar snap peas, trimmed and halved 4 radishes, thinly sliced 1 bag arugula 1/2 pound jumbo lump crab meat 2 tablespoons fresh lemon juice 2 tablespoons olive oil 1 tablespoon dijon mustard Salt and pepper

1. In a small bowl, whisk together lemon juice, mustard, olive oil, salt and pepper.

2. Toss together snap peas, radishes, arugula and crab. Pour dressing over and mix to coat evenly. 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

Cherry Crostini with Honey Goat Cheese

Helloooo, cherry season! Is anyone else obsessing over these harvest gems lately? I can't seem to stop opening the fridge every five minutes to grab a stem and bite off its refreshing fruit. I guess I am just trying to take advantage of these beauties before we must say goodbye to peak season at the end of this month.

Due to my travels, I could not attend a private cherry preserving class at Domain Whole Foods led by Austin's finest jam and preserves maker, Stephanie McClenny of Confituras. I'm a huge fan of Stephanie's locally sourced batches; I took home her strawberry balsamic preserves at Austin Food & Wine Festival and have been savoring them since with brie and crusty bread.

Both Stephanie's class and Domain Whole Foods' Cherry Fest event are sadly behind us, but let's continue the cherry love in our own kitchens, shall we? Below, you'll see a mint cherry crostini recipe with honey goat cheese, inspired by Stephanie's sweet & tangy pickled rainier cherries. I luckily got my hands on the recipe from her class, so I'll be sure to share it in the near future, too.

Oh, and guess what, Austinites? Domain Whole Foods will begin carrying Confituras products in-store in this fall. If you're elsewhere, I highly suggest ordering online. Happy cooking and happy shopping!

Makes 12 servings

1 large baguette, cut vertically into 1-inch slices 2 tablespoons olive oil 1 bunch mint, sliced into thin ribbons 2 cups assorted rainier and red cherries, pitted and halved 1/4 cup no-pulp orange juice 4 ounces honey goat cheese

1. Preheat oven to 400 degrees. Lightly brush/drizzle olive oil over baguette slices on a baking sheet. Bake for 10 minutes, or until golden.

2. In a small bowl, mix cherries with mint and orange juice. Spread goat cheese over each crostini and gently top with cherry mixture. Garnish with extra mint, if desired.

*This post is in partnership with Whole Foods Market. Thank you for being supportive of my sponsors!

Avocado and Roasted Corn Salsa

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How was your Fourth of July?! Mine was very well spent in Watercolor, Florida with my boyfriend Alex, whose birthday on Saturday added an even greater reason to celebrate every moment of the long weekend. We spent too many hours on the beach (resulting in lobster-like sunburns), ate delicious seafood meals at Cafe Thirty-A and Great Southern, and cooled off with summer cocktails and brews at the numerous Seaside hang out spots. I was clearly spoiled in great company, and I'm already longing for the next reunion.

Saturday, while drinking an ice-cold margarita (on the rocks) on the Bud & Alley's balcony, I longed for a a light appetizer with hints of Mexican flavor and reflections of the latest farmers market gems. The yellow heirloom tomato and white corn called my name from the beach house kitchen counter; and soon enough, a "salsa" was born. Only five ingredients (including the always-necessary avocado) are required to make a festive, colorful dip that can be spooned onto Stacy's pita chips or enjoyed simply naked. Heck, you can even add some spring mix and call it a summer salad. Whatever you make of it, I hope you enjoy! Have a great week, y'all.

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Makes 2 servings

1 avocado, sliced and cubed
2 yellow tomatoes, sliced and cubed
1 ear of corn kernels
1 tablespoon butter
2 tablespoons feta, crumbled
Juice of 1/2 lemon
Salt and pepper

1. In a small saucepan, heat butter over medium-high heat. Add corn and roast until bright yellow and slightly charred, about 4 minutes. Remove from heat to cool.

2. Meanwhile, add avocado and tomatoes to a small bowl. Squeeze lemon juice over avocado to keep green and bright. Add corn to bowl. Sprinkle with feta, salt and pepper. Serve with tortilla chips for a great party app!

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At the Table - Nautical Beach Picnic

You may recall Caramelized's latest styling series with my fave San Diego blogger, Conni Jespersen of Art in the Find. Our Tartine Affair collaboration was featured on West Elm's Front + Main blog, and we are so excited to share our latest summertime (outdoor) table scene! Conni and I jumped at the idea to celebrate the new month with an emphasis on a breezy, beachy feel and light menu. If you ever find yourself beachside (or simply in your backyard) this summer, take notes on these dreamy tips for a modern nautical beach picnic.

Conni masters the perfect palette of blue hues and whites, which beautifully reflect the sandy shores and crystal waters on the horizon. I'm a huge fan of her dreamy linen dress. . . this stylist clearly knows how to dress the part!

Don't you wish you could bask on a simple plissé throw by the water with a darling champagne bucket this weekend? I surely do. You can see more of Conni's expert styling details on Art in the Find. . .go, go, go check it out. She has listed every thing you'll need to pack in your basket, from pillows to petals!

And, since this is a picnic after all, I've brainstormed (with Conni's similar sweet tooth assistance) and crafted a seasonal dessert and trendy, on-the-go entree to bring along in your picnic basket. Mason jar layered salads allow combinations of seasonal ingredients with no mess, no soggy lettuce, and reliable transportation! Not to mention. . .this set-up looks absolutely adorable. After munching on those veggies, a light fruit tart can be staged right on your picnic blanket for a sweet ending. Keep scrolling for the recipe for my raspberry tart and list of ingredients for mason jar salads. But, of course, you can layer your mason jar with whatever salad ingredients you desire.

WATERMELON + FETA SALAD (shown above) :: Watermelon, feta, spinach, mint CAPRESE SALAD :: Cherry tomatoes, mozzarella, basil, balsamic reduction, arugula FRUIT SALAD :: Peaches, blueberries, raspberries, strawberries

**Note: I do not recommend adding dressing to the salads, unless you pour dressing on the bottom layer and keep lettuce at the very top. We don't need any soggy salads at this beach picnic party!

Raspberry Tart

1 frozen puff pastry sheet, thawed 1 cup raspberries 1 1/2 cups light cream cheese icing

1. Preheat oven to 400 degrees. Unroll pastry onto a baking sheet and bake until puffed and golden, about 12 minutes. Remove and cool for 15 minutes.

2. Evenly spread icing over pastry, leaving a 1-inch border. Sprinkle raspberries generously over tart, and serve immediately.

Thank you to Kevin Falk of XOXO Wedding Studio photographing the scene, to Claudia of La Belle Bloom for the lovely blooms, of course, Sheli from the Incidental Spoon for providing the fun jars/ribbon from her birthday bash here, DeAnna of Simple Peace for the awesome beach tote bags which you can find here, and check out Milled for their amazing hand milled cheese boards.  Finally, West Elm for their usual goodness!

Starred and Striped :: Fourth of July Sweets

Happy July, y'all! Three days until we pull out our red, white, and blue (I'll be sporting these with my white chinos) and use every excuse to bask in the sun for almost all twenty-four hours. The Fourth of July is an opportunity to show off our patriotism in all forms and fashions -- food obviously being one of those forms.

Below are the two best Fourth of July desserts for all ages. Simple and summery berries serve as refreshing pops of color, and the prep is easy as ever! If you happen to make one of these holiday desserts, email or Instagram your photo (tagging @cara_melized!). Time to celebrate!

Summer Berries & Sweet Cream

1 pint strawberries, hulled and halved 1 pint blueberries 1 cup heavy whipping cream 2 tablespoons sugar Orange zest (optional)

1. In a small mixing bowl, blend whipping cream and sugar on medium high speed until frothy and high-peaked.

2. Serve whipped cream over strawberries and blueberries in individual bowls with a sprinkle of orange zest on top. These napkins are super adorable on the side, too!

American Flag Tart

1 frozen puff pastry sheet, thawed 1 cup bluberries 1 cup strawberries, hulled and halved 1 cup vanilla (or cream cheese) icing

1. Preheat oven to 400 degrees. Unroll pastry onto a baking sheet and bake until puffed and golden, about 12 minutes. Remove and cool for 15 minutes.

2. Evenly spread icing over pastry, leaving a 1-inch border. Place blueberries in a square in the top left corner. Then, line strawberries across pastry with 1 inch in between stripes.