Oyster Mushroom Arugula Salad with Parmesan

It's tough to remit gratitude through a material gift. I've struggled, especially when attempting to thank others for their time. I now have learned that despite the excitement of opening a box, a thoughtful homemade meal is the ultimate token of appreciation. I served dinner to my parents last night in my new home. Through farmers market ingredients and diligent preparation, I thanked Mom and Dad for their incredible help with the house move and its hectic details. Caribbean sea bass and spiraled squash with a homemade tomato sauce took the main stage. To begin, I prepared this beautiful arugula salad with oyster mushrooms from Dickey Farms. The meaty, woodsy flavor accentuated peppery arugula leaves and sharp parmesan shavings. I think you'll love this one. Use the recipe to thank someone special this week.

Makes 4 servings

4 cups arugula 1 box oyster mushrooms 1 tablespoon breadcrumbs 1/3 cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon honey 1/4 teaspoon salt Ground black pepper Shaved parmesan

1. Preheat oven to 400 degrees.

2. Toss mushrooms in 2 tablespoons olive on a baking sheet. Sprinkle with bread crumbs.

3. Bake mushrooms until golden, approximately 12 minutes.

4. In a small bowl, whisk remaining olive oil with vinegar, honey, and salt. Divide arugula among four plates. Top with mushrooms and garnish with parmesan and black pepper.

Peaches and Granola

No produce completes a meal more perfectly than late summer peaches. Extra juicy with a punch of tartness, these sweet discs of color are my go-to plated produce for breakfast, brunch, lunch, or dessert. For an added textural component, I sprinkle the fruit with sliced almonds and a mild, sweet granola. Admittedly I do not make my own (though I should), because I'm hooked on Whole Foods' honey vanilla granola in the bulk section.

Despite the low level of difficulty with this minimalistic side dish, your guests will feel like you accomplished a culinary, creative feat upon spooning the peaches on their plates!

Makes 6 servings

2 peaches, pitted and sliced 1 inch thick 1 tablespoon sliced almonds 2 tablespoons granola 1 tablespoon créme fraiche, optional

1. Arrange peach slices on a serving tray. Sprinkle almonds and granola atop peaches. Drizzle with créme fraiche, if desired.

photos by Ashleigh Peak

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