Summer Green Pea Medley

Y'all, I just discovered a new love affair with Sprouts Farmers Market, which just opened in a suburb of Memphis. The produce is particularly gorgeous and colorful, especially this time of year. Above all else, it's affordable. I gathered fruits and vegetables of all shapes and sizes to accompany my fish and chicken this week. Somehow, Sprouts has pushed me to be excited for a healthy week of eating ahead! Here is a super, super simple green side that'll be ready to plate in under five minutes. It's protein-fiber-filled and carb-free. I'm addicted to the nutty, crunchy textures of the medley.

Despite it s ridiculous simplicity, I hope you'll look to this recipe for inspiration with summer produce. As I always like to say, it's about highlighting the ingredient -- no sauce necessary!

Makes 2 servings

2 handfuls French green beans, washed and trimmed 8 pods fava beans, shelled 1/4 cup edamame, shelled 1/4 cup green peas Truffle or olive oil, to drizzle Sea salt and pepper

1. Bring one medium pot of salted water to a boil. Prepare an ice bath beside the stove.

2. Add beans and peas to water and blanch for 1-2 minutes until vegetables are bright green. With a slotted spoon, remove vegetables and add to ice bath to freeze further cooking.

3. Remove vegetables from ice bath and plate. Drizzle with oil and sprinkle with salt and red pepper flakes. Serve alongside...anything! I enjoyed mine with white cod and Rainier cherries.

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.

Vietnamese Spring Roll Party

It all began in the pedicure chair. My friend (and pedicurist) Kathy and I were not discussing gossip or boyfriends, but rather the science behind perfect peanut sauce. I simply couldn't master it. Hoisin, peanut butter and sugar were all it took; yet the ratios were not in my favor during each kitchen trial.

Saturday morning, Kathy surprised me with a homemade batch of her peanut sauce, which, yes, was fantastic. I went to Fresh Market soon after for spring roll ingredients and invited a few friends over for the fun. Both the set-up and finished product were ideal for small gatherings. Spring rolls are creative, customizable, colorful, healthy...Need I say more?

What you'll need:

Rice paper Boiled shrimp, butterflied Thinly sliced sashimi tuna Lump crab meat Sliced avocado Sliced cucumber Basil leaves Carrots Udon or vermicelli noodles Peanut sauce, for dipping

1. Fill a casserole dish with warm water and place directly next to a large cutting board. Carefully add one rice paper round to the dish, pressing gently to soften the textured ridges.

2. Carefully remove rice paper from dish after 15 seconds. Begin with a small handful of noodles in the center of the rice paper round. Add 3 butterflied shrimp slices, 1 slice of tuna, and a tablespoon of crab. Then, layer cucumber, 2 avocado slices, and carrots. Customize as you wish!

3. Fold in right and left sides first, then roll tightly. Serve at room temperature (or chilled) with peanut sauce.

Halibut with Edamame and Truffled Cauliflower Rice

I have been craving a clean, bright plate since Spring officially commenced. And, of course, the halibut was looking fine as ever at The Fresh Market. I innocently experimented with broiler and the food processor Monday evening during a unusually calming thunderstorm; no cookbook, no ripped pages of Bon Appetît. All trial and (a little bit of) error. I taught myself how to properly broil fish and reminded myself to let the simple flavors shine. No need for cream or butter or excessive spices. Just as Anna Watson Carl preaches: It's about celebrating the natural, authentic flavors of fresh ingredients.

According to my calculations, this gluten-free recipe is only 400 calories yet 54 grams of protein! The dish results in a satisfying stomach and a beautiful color palette for the spring season.

P.S. I've heard that the cauliflower rice is a fantastic substitute in homemade fried rice. Simply stir in some scrambled egg, soy, sesame oil, and veggies. I am trying it as soon as possible, so I'll be sure to share photos and thoughts.

Makes 1 serving

1 6-ounce filet of halibut, skin removed 1 teaspoon olive oil Porcellino's Lil Ray seasoning (salt, thyme, lemon zest, sugar) 1/2 cup frozen shelled edamame, shelled 1/2 cup spinach 1 cup cauliflower 1 teaspoon truffle oil Salt and pepper, to taste

1. Preheat broiler on high for 7-10 minutes. Brush both sides of halibut with olive oil and place on foiled baking sheet. Sprinkle with seasoning.

2. Meanwhile, microwave cauliflower in microwave-safe bowl for 2 minutes until steamed. Set aside to slightly cool.

3. Heat small saucepan on medium heat. Place fish in oven, keeping a close eye on the filet. Cook for 6-8 minutes, or until cooked through.

4. Sauté edamame and spinach in small saucepan until wilted, about 3-4 minutes. Add salt and pepper as needed.

5. While edamame and spinach are cooking, place cauliflower in a food processor. Pulse until consistency is a fine rice shape. Transfer cauliflower to serving plate. Drizzle with truffle oil.

6. Top cauliflower with edamame/spinach, then filet. Serve immediately.

The Grapefruit French Gimlet

Spring has sprung. And so has the weekend. Continuing my sip-and-stroke watercolor cocktail series with my friend and fellow creative Thuyvi Vo, we've crafted our April drink of choice: the french gimlet.

This dainty drink is the ultimate compliment to a new white dress or Spring gathering with girlfriends. Only three ingredients are required: dry gin, St. Germaine, and grapefruit juice. The classic gimlet uses lime juice, but the blush hue is unbeatable, in my opinion!

And isn't the watercolor gorgeous? We decided to stir up some cocktail recipes beyond the point-and-shoot perspective. Thuyvi’s work introduces a fresh, curated approach to some of our essential seasonal beverages. What do you think? Cheers.

Makes 1 serving

1 ounce dry gin 1 ounce St. Germaine 1/4 cup freshly squeeze grapefruit juice

1. Add all ingredients in a cocktail shaker with ice.

2. Serve up.