Torn Garlic Bread

Happy September and short work week! I just returned from a euphoric weekend in Chicago, where my closest friends and I dined constantly and downed one too many dirty martinis amidst endless catch-up conversations. Get ready, because Chicago will soon be joining the Critiques page.

I'm yearning for a taste of simplicity to balance my non-stop calendar, and I truly believe this no-stress side does the trick. Crostini is obviously adorable and makes for ideal presentation, but there's something liberating about tearing a fresh baguette into imperfect shapes of garlicky goodness. That's right. I claim that ripping bread relieves stress. Try it yourself.

1 baguette, torn into 2-inch pieces 3 cloves garlic 4 tablespoons unsalted butter, softened Salt, to taste Red pepper flakes, to taste 1 tablespoon minced flat-leaf parsley

1. Preheat oven to 400 degrees. In a food processor, puree garlic. Add butter and pulse until smooth.

2. Transfer butter to a large bowl and add baguette. Coat pieces with butter and then pour onto a baking sheet. Bake for 15 minutes, shaking pan halfway through cook time, until crust is golden brown and crispy.

3. Remove from oven and transfer bread to a serving piece. Sprinkle with salt, red pepper and parsley. Serve warm.

Sweet Potato Hash (Two Ways)

Have you jumped on the #bestovers bandwagon yet? I have been following sites such as Food52 and Love & Lemons on Instagram (as should you), and the creative spins on "leftovers" truly blow me away. When I tried out a simple sweet potato hash with Zoe last week for dinner -- because, let's face it, who has the patience to watch a potato bake in the oven while your stomach is grumbling -- I also envisioned a fancied hash brown version with a crispy fried egg. I can't decide which preparation I prefer; but the good news? You can enjoy both. For breakfast. And dinner.

Any #bestovers ideas from your kitchen? Send them my way!

Makes 4 servings

2 sweet potatoes, peeled and cubed 2 ears of corn kernels 2 tablespoons butter Salt and black pepper, to taste 1 tablespoon flat leaf parsley, minced

1. Melt butter in a cast iron skillet on medium-medium high heat. Add sweet potatoes and corn.

2. Sauté until roasted and potatoes are soft yet crispy, about 15-20 minutes. Season with salt, pepper, and parsley.

3. For dinner, serve alongside your protein of choice and vegetable. For breakfast, prepare one egg over-easy and serve over hash.

Gazpacho (Featured on The Everyday Adventurer)

Last week, the Cuisinart was calling my name. . .or maybe it was the "five days left of summer" alarm going off in the back of my mind. Alas, such a calling inspired an entire day in my new kitchen with Haim Pandora station in the background and bowls and spoons in every direction.

Coincidentally, I had just been in touch with sisters Lindsey and Haley of The Everyday Adventurer, a new Austin-based lifestyle blog with a focus similar to that of Caramelized -- celebrating everyday experiences, whether a new destination or a new stylish outfit. I couldn't have been more excited to be on their blog to share my latest gazpacho recipe, which is super simple and summer-ific. Please do not let the fact that the tomatoes are pureed intimidate you -- it's a faster process than standing and dicing one at a time.

Click here for the recipe instructions and a little Q&A. Thanks for having me, Lindsey & Haley!

Spicy Chicken Sausage Marinara

This new marinara creation is seriously fabulous -- it's light enough to serve on hot summer nights, yet the Italian chicken sausage (I love the Whole Foods behind-the-counter selections) is rich enough to fill you up, as any Italian dinner should. Sunday has been dubbed "Italian night" lately, so I am posting this on a Friday in hopes that you'll bookmark this for your weekend finale supper. Let me know what you think, ladies and gentlemen. 2 tablespoons olive oil 1/2 cup thinly sliced sweet onion 3 cloves garlic, chopped Sprinkle of crushed red pepper (A little goes a long way. . .) 1/2 pound Italian chicken sausage, casings removed 1/4 cup dry white wine 1 1/2 cups chopped tomatoes 1 bunch broccolini tips (toss the ends) Gigli pasta, cooked according to box Pecorino cheese 1. Heat olive oil in a large saucepan over medium heat. Add onions, garlic and crushed red pepper. Saute until onions are translucent, approx. 6 minutes. Add sausage, making sure to break up with a fork. Saute 4 minutes, until browned. Add white wine and simmer for 1 minute. 2. Add tomatoes and broccolini. Simmer until tomatoes soften, approx. 5 minues. Taste and season with salt and pepper, if needed. 3. Add pasta to sauce and toss over medium heat. Add pecorino and serve immediately.

Farmers Market Cocktail

When it comes to grocery shopping, I really should change my system. . . but for now, it typically goes as follows:

1. Roam through every aisle (or stand, if at a market). 2. Pick out the most colorful and beautiful produce available. 3. Lay it all out on my kitchen counter. 4. Create a recipe with what's in front of me.

I find it to be both a fun little challenge for myself (like an easy version of Chopped?) and also an opportunity to showcase the ingredients that truly caught my eye from the beginning. Recently after a trip to the farmers market, I stared at the most gorgeous assortment of summer peaches, blueberries and basil on my cutting board. Hello, cocktail!

Makes one serving

1 ounce vodka Small handful blueberries 2 slices of peach 2 basil leaves Ice cold sparkling water

1. In a small glass, lightly muddle peaches, blueberry and one basil leaf. Add vodka and stir.

2. Top with sparkling water and a basil leaf.

Brown Butter Banana Bread

I honestly haven't made banana bread in years, and yesterday's pitiful, abandoned brown banana bunch provided me the perfect opportunity. This browned butter version, courtesy of Joy the Baker, adds a extra layer of richness that will leave you reaching for that second thick slice. I'm currently snacking on some right now with my coffee. I encourage you to do the same this weekend!

6 ounces unsalted butter 2 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 large eggs 1 teaspoon vanilla 3 medium bananas, mashed 1/4 cup whole milk 1 lime wedge 2 teaspoons maple syrup

1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan and set aside. Pour milk in a small bowl and squeeze lime juice over milk, allowing to curdle -- the perfect buttermilk substitute.

2. Melt butter in a saucepan over medium heat. Swirl the pan as the butter cooks, allowing to foam and crackle. Once browned and smelling nutty, remove from heat and pour into a small bowl. Set aside to cool.

3. In a large bowl, whisk together dry ingredients: flour, sugar, baking soda, salt, and cinnamon. In a medium bowl, whisk eggs, vanilla and "butter" milk. Then, whisk in bananas and maple syrup. Once browned butter is cooled, whisk with the wet ingredients.

4. All at once, add wet ingredients to the large dry ingredient bowl, and fold batter with a spatula until well combined -- don't forget to scrape bottom for pockets of flour.

5. Spoon batter into loaf pan and lightly tap onto countertop to evenly distribute the batter. Bake for 50 minutes-1 hour, until a toothpick inserted into the loaf comes out clean. Allow to cool in pan for 15 minutes before transferring.

adapted from Joy the Baker