Caramelized Vidalia Onions with Herbed Blue Cheese

With earlier sunsets and cooler evenings, movie nights have become a more familiar routine and an opportunity to unwind from the grind. I saw Burnt on Sunday evening which, despite fair-weather reviews, was culinary heaven. Though some attest to a flat plot, I valued the full-fledged intensity and tight shots of world-class restaurant style and presentation. The attention to detail was inspiring and motivating; it gripped me entirely. Bradley Cooper wasn't a bad accompaniment to the film's menu, either.

I felt no other reverence for the film's premiere than through cheese; Castello cheese, that is. I created a rich appetizer with creatively crafted blue cheese crumbles. Both the cheese and the onion reveal sweet undertones upon caramelizing in the oven; it's undeniably delicious for this season, especially.

Though the appetizer should reward you enough, Castello cheese + Burnt the Movie are offering the chance to win multiple rewards: private cooking classes for two and free Castello cheese for a year! Good luck.

Makes 4-6 servings

2 large Vidalia onions, cut crosswise into 1/2"-thick slices 2 tablespoons olive oil Salt and pepper, to taste 4 tablespoons bread crumbs 4 tablespoons Castello crumbled blue cheese 1 tablespoon fresh parsley, finely chopped 1 clove garlic, minced

1. Heat oven to 400 degrees. On a foil-lined baking sheet, coat unless slices in olive oil and sprinkle with salt and pepper. Bake for 15 minutes, carefully flipping onions once halfway through.

2. Meanwhile, stir together bread crumbs, blue cheese, parsley, garlic, salt, and pepper in a small bowl. Remove onions from oven and evenly top each with the blue cheese mixture.

3. Continue baking until golden brown, about 15 minutes. Serve warm.

Spaghetti Squash Topping Bar

Now that we're (somehow) in November, gatherings will become the norm. So rather than stressing about homemade, high-maintenance dishes, I recommend introducing simple yet sophisticated serving ideas for your hosted holiday parties. The spaghetti squash topping bar has proven to be my ultimate solution: minimal dishes required (the squash is a bowl in itself), customizable combinations, and hands-on entertainment for every party guest. Plus, it's low carb; and don't we all need a bit of healthy menu planning this season?

Click on the article below for access to the full November Health + Fitness Magazine, where my spaghetti squash topping bar was originally featured. Enjoy!

Honey Carrot Soup

Since the unexpectedly warmer temperatures are not naturally permeating onto my autumn dinner plate, I turned instead to my new Le Creuset dutch oven for seasonal inspiration. I first used the new ceramic centerpiece for a to-die-for eggplant parmesan. But last night called for a simpler method: slice, stir, simmer, and spin. In one hour total (with maybe five minutes of hands-on action), a smooth carrot ginger soup was ready to serve...after a few photos, of course.

Grab your bushy-topped farmers' market carrots and a bottle of raw, unfiltered Nature Nate's honey for this vegetarian, slightly sweet and spicy delight. And make sure to share your own Nature Nate’s honey creations on social media using @naturenates and #honeymakesitbetter!

Makes 4 servings

2 tablespoons olive oil 2 medium sweet onion, sliced 2 ounces fresh ginger, coarsely chopped and crushed 26 ounces water 3 cups raw grated carrots 2 tablespoon Nature Nate's honey Juice of 1 lemon 2 teaspoons salt 10 twists of ground black pepper

1. Heat olive oil in a medium pot over medium heat. Add onion and cook until translucent, approximately 4 minutes.

2. Add ginger and continue to cook, approximately 8 minutes.

3. Add water, carrot, honey, lemon, salt and pepper to the pot and bring to a boil. Immediately turn down heat to a simmer for 45 minutes. Stir occasionally.

4. Remove from heat and allow to slightly cool. Pour soup into a blender and pulse until smooth. Serve hot with a drizzle of honey.

This post is in partnership with Nature Nate’s. Thank you for being supportive of my sponsors!

Fancy Your Football Fare

After this weekend's epic Memphis Tigers victory over Ole Miss, I can't help but feel the spirit of football season...Even on a Monday morning! Enjoy my latest Health + Fitness Magazine article on guilt-free tailgate fare. With these recipes in mind, the weekend will arrive in no time.

Breakfast Bowl Diaries

It's only fitting that I share an authentic glimpse of the daily grind: my morning breakfast bowl. Sometimes it's two scrambled eggs with folded low-fat ricotta, or an avocado mashed on wheat toast. Though lately, I've coveted the craft of breakfast bowls.

The base is standard, though the toppings are seasonal and, frankly, spontaneously up to you. The healthy balance of fruits, grains, and fibers kick start a spunky, productive morning.

First, I take plain, non-fat greek yogurt and mix in a teaspoon of Nature Nate's unfiltered, raw honey. It's just sweet enough to offset the naturally tangy tartness. Lately, I've been addicted to Fresh Market's signature french vanilla granola. I snagged a bag of Trader Joe's sweetened shredded coconut when I was in Atlanta last month. Fruits vary from fresh blueberries to frozen peaches or dried black mission figs.

What do you add to your breakfast bowl? Please share!

A Decadent End of Summer

Though one might find it difficult to discern the correlation between dessert and jewelry, I instantly clicked the two upon learning more about my friend Lauren Carlson's jewelry line, Question the Answer. We strive to emphasize the significance of a process and a presentation. We strive to elevate a creative outlet into a comprehensive lifestyle. Most of all, we absolutely value the term, "treat yourself," especially when it comes to simple and unique adornments.

Lauren and I recently threw a end-of-summer dessert happy hour in honor of her IndieGogo Campaign (which only has nine days left!). Whether on your arm or on your plate, "decadence" is the theme of this approachable soiree. Orange and rose cream macarons from Tart Bakery (served on a Paper & Clay tray) added pops of color and sweetness to the minimal, metallic ambiance. To cool us off on the patio, we dropped raspberries into bubbly flutes on a timeless mercury bar cart.

Nine days remain in Lauren's Indie GoGo Campaign to allow her to expand a highly-regarded jewelry skill set and wide range of product offerings. Funding perks range in multiple levels of gratitude, from a hand-written thank you note to stackable rings and first-edition sugar skull pendants. I urge you to support a talented friend and designer -- Treat yourself, ladies!

P.S. Thank you to Thuyvi Vo for photographing.