Tennessee Whiskey Peach Smash

Happy Sunday! Social media most likely informed you of an exciting Caramelized feature on Camille Styles. I am so grateful of the opportunity to share my Memphis home and entertaining style on such a well-versed, well-done publication. I, of course, could not have pulled it off without Ashleigh Peak's photography, Brit McDaniel's handmade ceramics, Ashley York Binkley's interior design, and Jill Forrester's ingredients, among many others' assistance.

Click here for my latest cocktail featured on the Camille Styles spread. The fresh peach and dark yet beautifully palatable Tennessee liquor complement a weekend brunch and a late summer barbecue. An outdoor meal al fresco is calling your name, so please whip this up, snap a picture, and share your #caramelizedblog tags on social media!

Heirloom Tomato and English Pea Zucchini Noodles

The beauty of the zucchini noodle (also referred to as "zoodles") has managed to almost 100 percent transform my perception of pasta. I used to crave fettuccine, and now I crave green vegetables in a new shape? Odd, yet satisfying, I know.

Though the recipe below seems simple enough, it's truly elevating in terms of texture and taste. Plump farmers market heirlooms are sweet as sugar at this time of year, and English green peas dot the plate in a personified form of summertime. The zucchini in noodle form provides a starchy yet familiarly mild taste--until you add truffle infused basil pesto and parmesan, of course. I am a huge fan of this dish for a side item, a lunch entree, or a base for seafood or grilled chicken. You may also serve this cold for antipasti, if desired.

Makes 1 serving

1 medium zucchini, spiralized 1/4 cup English peas 1/4 cup heirloom tomatoes, cubed 1 teaspoon olive oil 1 tablespoon basil pesto Truffle oil, to garnish Shaved parmesan, to garnish

1. Heat a saucepan over medium heat. Add tomatoes and olive oil and sauté for 2-3 minutes. Add zucchini and peas to the pan and sauté for an additional 2 minutes.

2. Remove from heat and stir in pesto. Plate zucchini and top with parmesan and truffle oil.

LYFE Kitchen (Memphis)

"LYFE begins today" in Memphis, Tennessee. And we welcome that notion with open arms. The all-natural, healthy restaurant concept with a "fast-fine" disposition is already showing our city that whole and authentic ingredients do not require a hefty wallet. The concept is truly refreshing; the East Memphis floor plan flips a once-stuffy Sharky's seafood spot into an open walk-up ordering counter, bar/lounge, dining room with floor-to-ceiling windows, and vast patio. I particularly loved the herb planters lining outdoor patio booths. Though the chefs are not rushing outside to pick fresh rosemary for an order of Art's Unfried Chicken, it's nice to note the details of healthy living throughout the restaurant.

I typically do not focus on price points upon sharing restaurants on Caramelized, though I simply cannot get over that my quinoa crunch bowl was just over $7. It's a usual complaint around town that a "good" salad with beautiful toppings and protein can't be found under $13. LYFE closes the door to that old salad life.

The bowl boasted garlicky edamame hummus, steamed quinoa and barley, crisp radish, arugula, broccoli, cherry tomato, half of a perfectly ripe avocado, and a few dashes of hot sauce. Truly, it was excellent.

After speaking with LYFE's founding Chef Art Smith (who used to be Oprah's private chef), I learned that the bar, in fact, has much to offer, too. The largest bar concept of all locations, Memphis will offer all-natural cocktails such as grapefruit palomas, margaritas with agave, and a Memphis Mule with housemade pungent ginger beer and Tito's vodka. I'm especially excited for the Mule, which I'll have to enjoy during LYFE's Social hours (4-6 p.m.) for the $6 deal. I'll have to get accustomed to order a cocktail at the same counter as others ordering a salad or smoothie; though I have already decided that late Summer afternoons on the patio will be the spot to sip these libations.

I hope you'll enjoy your first LYFE experience as much as I have. Downtowners, get ready for the second location in the Chisca on Main!

Pardon the Pamplemousse

Pardon the frequency, but my affinity for pink citrus has expanded beyond my daily Pamplemousse Le Croix ritual at the office. I perused through my iPhone photo gallery the other evening, only to notice that grapefruit has appeared in more than a few snapshots from the past week.

Porcellino's bruléed grapefruit (below) is my favorite weekend bite--imagine a cold grapefruit half with a thick molasses crust torched to crispy perfection. A healthy créme brulée, if you will? Oh, and I highly recommend the yogurt and granola as a pairing. It's the best taste and presentation of yogurt & granola that Memphis, Tennessee has ever seen.

The paloma at Hog & Hominy (pictured below) temporarily subdued the 110-degree heat index earlier this week. I swooned over the refreshing square ice cubes and center-dunked slice of grapefruit. Utterly smooth and refreshing, the tequila cocktail pushed me to post on social media that every productive Monday should end with a paloma.

My recipe below is a summer Caramelized version of a pamplemousse cocktail. Roll out the bar cart and shake away this upcoming weekend! This pamplemousse fizz is ideal for kicking back on the front patio.

 Makes 1 serving

Grapefruit wedge Margarita salt Ice cubes 1/4 cup fresh grapefruit juice 3 tablespoons tequila 1 jalapeño pepper slice 1/2 lime Pamplemousse Le Croix

1. Rub the rim of a glass with a grapefruit wedge; dip in margarita salt to coat.

2. Fill glass with ice cubes. Fill a cocktail shaker half full with ice. Add grapefruit juice, tequila, lime juice, and 1 jalapeño pepper slice. Cover with lid, and shake vigorously until thoroughly chilled.

3. Strain into prepared glass. Top with Le Croix. Garnish, if desired.

Inspired by Southern Living

Ghost River Beer Mac and Cheese

Don't blame me for ruining your diet. Alex's birthday was Sunday, and his number one request was homemade mac. Yet when discussing the dish at our Fourth of July party in New Orleans, a friend mentioned her beer mac and cheese version. If only you could have seen Alex's reaction to the suggested ingredient whilest sipping on a beer. Game over.

Once back in Memphis, we grabbed a bottle of local Ghost River Golden ale from the fridge and got cookin'. The result was perfection. I highly recommend this side for a summer cookout -- it goes well with the grill, which, on ours, boasted bone-in ribeyes. Let me know if you try out this cheesy life-changer!

Makes 6 servings

2 1/2 cups uncooked whole wheat elbow noodles 2 tablespoons butter 2 tablespoons flour 8 ounces milk 8 ounces Ghost River beer 8 ounces freshly grated cheddar cheese 4 ounces freshly grated parmesan cheese 1/4 teaspoon smoked paprika pinch of black pepper pinch of nutmeg 1/2 cup panko bread crumbs

1. Preheat oven to 375 degrees. Boil pasta according to box directions, though cut off 2 minutes of cook time since noodles will cook further in the oven. Drain and set in a casserole dish.

2. Heat a saucepan over medium high heat and add butter. Once melted, whisk in flour and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan, whisking constantly. Add cheeses and stir until melted. Turn heat down to medium and continue to stir for 5-6 minutes while mixture thickens. It will most likely not thicken like regular mac and cheese because of the beer. Stir in pepper, paprika and nutmeg.

3. Pour cheese mixture directly over pasta and gently toss to coat noodles evenly. Top with panko bread crumbs and an additional sprinkle of cheese. Bake for 25 minutes, or until golden brown and bubbly on top.

4. Remove from oven and let cool for 5 minutes.

recipe inspired by how sweet eats

Six Ingredients, Four Plates

This past week, I took on a self-created culinary challenge to rethink how I purchase groceries and utilize them creatively. It began Monday evening when I forced myself to Fresh Market in five o'clock traffic to fill my empty fridge after a weekend in California. Instead of wasting time in every aisle, I entered the store without a list. I picked out the very best of the seasonal produce, those of which seemed colorful, healthy and multi-functional. It turned an errand into somewhat of entertainment? I checked out with the following ingredients, all of which were under $25 (score!). Then, the fun began. Grocery items: Part-skim ricotta Arugula Avocado Half dozen brown eggs Black mission figs Haricot verts Gulf shrimp

The allocation of these fine ingredients over the course of a week may seem difficult to most, primarily because I was only cooking for one. However, it was intriguing to craft recipes on-the-spot with an empty canvas. Arugula, for example, could served as a bed for grilled shrimp, a base for a vegetarian Nicoise, or the binding element of soft scrambled eggs. Dollops of ricotta and slices of avocado added a rich note of satisfaction that, in actuality, was light and rather healthy.

Scroll through this week's meals, which I hope will serve as inspiration for your weekly grocery trips. Zero percent waste and 100 percent beauty.

MONDAY DINNER ::

TUESDAY LUNCH ::

WEDNESDAY LUNCH ::

THURSDAY BREAKFAST ::