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!

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.

Easy Buttermilk (Better) Biscuits

It's pretty hilarious that in my last post, I objected to homemade biscuits for an heirloom tomato benedict recipe. Then, I naturally decided yesterday to whip them up. Perhaps it was the slower, rainy Sunday morning that pushed me toward the baking cabinet? Of all I experienced upon preparing the Southern classic, I was dumbfounded that the entire process--from prep to clean-up--took less than an hour.

King Arthur Flour's unbleached self-rising flour did the trick. Their line, "our passion is your essential ingredient" resonated authentically and reliably. When asked to join their #betterbiscuits campaign, I immediately accepted with an eagerness to learn tips for beautiful (and simple) self-rising biscuits. Follow these four commandments, and you'll be golden for a breakfast benedict or buttered dessert.

• BE GENTLE: Avoid overworking the dough after adding the liquid.
• CHILL OUT: Starting with very cold butter will help create flakier biscuits.
• USE A BISCUIT CUTTER: The cleaner the cut, the higher your biscuits will rise.
• FREEZE BEFORE BAKING: Freeze your shaped biscuits for up to 20 minutes before baking to improve texture and rise.

Will you join me in creating a world of #betterbiscuits? I surely hope so.

UPDATE :: My dear friend Bunny shared a beautiful rendition of her leftover biscuit recipe. I'm dying to try it tomorrow!

The next morning, I split biscuits across (like an English muffin), lightly butter each half, and place a small square of sharp cheddar cheese in the middle. Run a tray of these under the broiler - watching carefully - and toast until biscuit edges are browned and crispy, and the cheese has melted into a lovely puddle. Serve with a tangy red current or tart cherry jam, or your favorite orange marmalade.

My mother, on the other hand, (coming from Columbus Georgia), ate her leftover biscuits crumbled into a coffee cup, soaked with fresh, whole buttermilk, and sprinkled with salt, and pepper.

Makes 12 servings

2 cups King Flour unbleached self-rising flour 1/4 cup cold butter, cut into 1-inch cubes 2/3-3/4 cup cold buttermilk

1. Preheat oven to 425 degrees. Place flour in a bowl. Work in the butter with your hands just until crumbles are the size of large peas.

2. Add buttermilk and stir until the mixture holds together and leaves sides of the bowl, adding more buttermilk if needed.

3. Scoop dough onto a well-floured surface, and fold it over on itself several times. Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking.

4. Place biscuits 1" apart on an ungreased baking sheet. Arrange biscuits so they're barely touching for soft side biscuits. For higher-rising biscuits, place biscuits in an 8" round pan.

5. Bake for 10-14 minutes until light golden brown. Remove from the oven and serve hot. Cool leftovers completely and wrap airtight. To reheat, tent baking sheet lightly with foil and bake in a preheated 350-degree oven for 10-13 minutes.

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

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.