Avocado and Roasted Corn Salsa

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How was your Fourth of July?! Mine was very well spent in Watercolor, Florida with my boyfriend Alex, whose birthday on Saturday added an even greater reason to celebrate every moment of the long weekend. We spent too many hours on the beach (resulting in lobster-like sunburns), ate delicious seafood meals at Cafe Thirty-A and Great Southern, and cooled off with summer cocktails and brews at the numerous Seaside hang out spots. I was clearly spoiled in great company, and I'm already longing for the next reunion.

Saturday, while drinking an ice-cold margarita (on the rocks) on the Bud & Alley's balcony, I longed for a a light appetizer with hints of Mexican flavor and reflections of the latest farmers market gems. The yellow heirloom tomato and white corn called my name from the beach house kitchen counter; and soon enough, a "salsa" was born. Only five ingredients (including the always-necessary avocado) are required to make a festive, colorful dip that can be spooned onto Stacy's pita chips or enjoyed simply naked. Heck, you can even add some spring mix and call it a summer salad. Whatever you make of it, I hope you enjoy! Have a great week, y'all.

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Makes 2 servings

1 avocado, sliced and cubed
2 yellow tomatoes, sliced and cubed
1 ear of corn kernels
1 tablespoon butter
2 tablespoons feta, crumbled
Juice of 1/2 lemon
Salt and pepper

1. In a small saucepan, heat butter over medium-high heat. Add corn and roast until bright yellow and slightly charred, about 4 minutes. Remove from heat to cool.

2. Meanwhile, add avocado and tomatoes to a small bowl. Squeeze lemon juice over avocado to keep green and bright. Add corn to bowl. Sprinkle with feta, salt and pepper. Serve with tortilla chips for a great party app!

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At the Table - Nautical Beach Picnic

You may recall Caramelized's latest styling series with my fave San Diego blogger, Conni Jespersen of Art in the Find. Our Tartine Affair collaboration was featured on West Elm's Front + Main blog, and we are so excited to share our latest summertime (outdoor) table scene! Conni and I jumped at the idea to celebrate the new month with an emphasis on a breezy, beachy feel and light menu. If you ever find yourself beachside (or simply in your backyard) this summer, take notes on these dreamy tips for a modern nautical beach picnic.

Conni masters the perfect palette of blue hues and whites, which beautifully reflect the sandy shores and crystal waters on the horizon. I'm a huge fan of her dreamy linen dress. . . this stylist clearly knows how to dress the part!

Don't you wish you could bask on a simple plissé throw by the water with a darling champagne bucket this weekend? I surely do. You can see more of Conni's expert styling details on Art in the Find. . .go, go, go check it out. She has listed every thing you'll need to pack in your basket, from pillows to petals!

And, since this is a picnic after all, I've brainstormed (with Conni's similar sweet tooth assistance) and crafted a seasonal dessert and trendy, on-the-go entree to bring along in your picnic basket. Mason jar layered salads allow combinations of seasonal ingredients with no mess, no soggy lettuce, and reliable transportation! Not to mention. . .this set-up looks absolutely adorable. After munching on those veggies, a light fruit tart can be staged right on your picnic blanket for a sweet ending. Keep scrolling for the recipe for my raspberry tart and list of ingredients for mason jar salads. But, of course, you can layer your mason jar with whatever salad ingredients you desire.

WATERMELON + FETA SALAD (shown above) :: Watermelon, feta, spinach, mint CAPRESE SALAD :: Cherry tomatoes, mozzarella, basil, balsamic reduction, arugula FRUIT SALAD :: Peaches, blueberries, raspberries, strawberries

**Note: I do not recommend adding dressing to the salads, unless you pour dressing on the bottom layer and keep lettuce at the very top. We don't need any soggy salads at this beach picnic party!

Raspberry Tart

1 frozen puff pastry sheet, thawed 1 cup raspberries 1 1/2 cups light cream cheese icing

1. Preheat oven to 400 degrees. Unroll pastry onto a baking sheet and bake until puffed and golden, about 12 minutes. Remove and cool for 15 minutes.

2. Evenly spread icing over pastry, leaving a 1-inch border. Sprinkle raspberries generously over tart, and serve immediately.

Thank you to Kevin Falk of XOXO Wedding Studio photographing the scene, to Claudia of La Belle Bloom for the lovely blooms, of course, Sheli from the Incidental Spoon for providing the fun jars/ribbon from her birthday bash here, DeAnna of Simple Peace for the awesome beach tote bags which you can find here, and check out Milled for their amazing hand milled cheese boards.  Finally, West Elm for their usual goodness!

Starred and Striped :: Fourth of July Sweets

Happy July, y'all! Three days until we pull out our red, white, and blue (I'll be sporting these with my white chinos) and use every excuse to bask in the sun for almost all twenty-four hours. The Fourth of July is an opportunity to show off our patriotism in all forms and fashions -- food obviously being one of those forms.

Below are the two best Fourth of July desserts for all ages. Simple and summery berries serve as refreshing pops of color, and the prep is easy as ever! If you happen to make one of these holiday desserts, email or Instagram your photo (tagging @cara_melized!). Time to celebrate!

Summer Berries & Sweet Cream

1 pint strawberries, hulled and halved 1 pint blueberries 1 cup heavy whipping cream 2 tablespoons sugar Orange zest (optional)

1. In a small mixing bowl, blend whipping cream and sugar on medium high speed until frothy and high-peaked.

2. Serve whipped cream over strawberries and blueberries in individual bowls with a sprinkle of orange zest on top. These napkins are super adorable on the side, too!

American Flag Tart

1 frozen puff pastry sheet, thawed 1 cup bluberries 1 cup strawberries, hulled and halved 1 cup vanilla (or cream cheese) icing

1. Preheat oven to 400 degrees. Unroll pastry onto a baking sheet and bake until puffed and golden, about 12 minutes. Remove and cool for 15 minutes.

2. Evenly spread icing over pastry, leaving a 1-inch border. Place blueberries in a square in the top left corner. Then, line strawberries across pastry with 1 inch in between stripes.

Feeling Crabby

I'm feeling a bit crabby this morning. And, no, not because it's Monday (surprisingly!). I just came across the most fantastic, messy, and delicious dinner concept. Whether there are two of you or ten, all that's required is this past Sunday's newspaper, a hammer, wine, and a hunger for my most beloved crustacean: crab.

You'd be shocked at the deal your local grocery can give you on crab legs (we're talking a quarter of the price at a restaurant) and the relatively easy set-up and clean-up for family and friends. No dirty dishes! In fact, I just spooned some cocktail sauce and spicy mustard right on the newspaper "tablecloth"at my seat.

Last week in Watercolor, my adopted Fogelman family and I dined on these for almost an hour. We loved it so much, we're doing it again this week with more guests! And while I am not advocating ditching a burger cookout for Fourth of July, a crab cookout could be a perfectly seasonal alternative that actually requires sitting around a table for the entirety of the meal.

I highly encourage this foolproof concept, especially during the upcoming month of July. You'll be feeling crabby soon enough!

top and featured image via katie evans

Lick Ice Creams (Austin)

Need to cool off during the upcoming Fourth of July weekend? I have just the right suggestion for this unbearably hot, spectacularly sunny Austin weather. Opened just this past year, Lick Ice Creams is already making its mark for homemade local goodness in every bite.

First of all, Lick's location is prime. Situated right next to my favorite lunch and dinner spots -- Henri's Cheese Shop and Barley Swine, respectively -- you won't be able to resist a scoop after a delightful meal. However, if you're not eating at one of the two neighboring restaurants, no worries! The drive down the funky, foodie-centric South Lamar is always an enjoyable one (after passing Whole Foods/Fifth Street traffic).

The ingredients are gourmet, and the flavors are distinctive (Texas sheet cake!?). The texture is smoother than most competitors', and the store has mastered the perfect-sized scoop that neither overwhelms nor underwhelms. Might I add that there is also an awesome t-shirt selection!

I'm sure you can't go wrong with any flavor option, but I personally recommend the Strawberry Basil if you're in a fruity mood, or the Caramel Salt Lick if you're feeling super sweet.

Please share your favorite Lick flavors!

Funfetti Sprinkle Cookies

Admit it; there's a kid in each of us who craves the colorful, whimsical delight of sprinkles. And when opportunities arise to gather the family, these funfetti, buttery cookies are the perfect treat. During my time in Watercolor, Florida, my seventh-grader buddy Alex and I tried out this recipe in attempts to master a Fourth of July snack. She approves; and we're hopefully going to find red, white, and blue sprinkles for the patriotic, family-filled occasion!

Makes approximately 2.5 dozen cookies

2 1/4 cups all purpose flour, plus 1 tablespoon 1 teaspoon baking soda 1 teaspoon salt 1 3/4 sticks butter, softened 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup rainbow sprinkles

1. Preheat oven to 375 degrees.

2. Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl until well combined. Add eggs, one at a time, beating well after each egg addition. Gradually beat in flour mixture in small batches.

3. Stir in sprinkles. Drop by the rounded tablespoon onto ungreased baking sheets. Sprinkle a few extra sprinkles on top, if desired. Be sure to keep them at least 2 inches apart. . .!

4. Bake for 10-11 minutes until golden brown.