Snap Pea Salad with Crab and Radish

I'm absolutely obsessed with this salad. It'll highlight any summer spread and simply make your work day more beautiful. I mean, look at those colors! Plus, the sweet snap pea and spicy radish crunch together wonderfully. I recommend slicing and chilling the vegetables before hand so that you'll experience an ice cold crunch on your summer patio. I hope you're enjoying your week -- I urge you to add this recipe to the agenda.

Makes 4 servings

1 pound sugar snap peas, trimmed and halved 4 radishes, thinly sliced 1 bag arugula 1/2 pound jumbo lump crab meat 2 tablespoons fresh lemon juice 2 tablespoons olive oil 1 tablespoon dijon mustard Salt and pepper

1. In a small bowl, whisk together lemon juice, mustard, olive oil, salt and pepper.

2. Toss together snap peas, radishes, arugula and crab. Pour dressing over and mix to coat evenly. Serve immediately.

Tiny's no.five (Houston)

This particularly lazy Sunday morning has invited me to curl up on the couch with coffee and reminisce on one of my favorite weekend brunches of all -- Tiny's No. 5 in Houston, Texas. Sure, it's been a few months; but I can still taste the citrusy white wine sangria and fresh-squeezed orange juice, and I can still feel the Spring sun on my skin while sitting at the perfectly groomed dining lawn.

I've learned from my friend Hannah that this spot is, by far, one of the most beautiful spaces and menus in the city. The hand-calligraphied chalkboard menu always shows an eclectic range for the traditional brunch-goer or funkier foodie. I struggled between the quinoa oatmeal and classic migas, so Hannah decided to pick one and I picked the other. I'm a big fan 0f strategizing at the table so that we can try multiple plates instead of limiting ourselves to one. It always seems to work out, especially in this case!

My migas were to-die-for delicious. My newfound love for sausage was satisfied, and the eggs were delightfully fluffy and well-seasoned. The tortilla strips and potato bites were crispy rather than soggy. I had to pick away a few fresh jalapeños (too much spice!), but their added color with the bold tomatillo salsa reflected the lush surrounding greenery.

Quinoa oatmeal was the runner-up, perhaps because its healthier disposition did not provide as many pops of flavor. Frankly, I think I just prefer regular oatmeal with brown sugar, almond milk and seasonal berries.  But you may notice the sweet potato fries in the top left corner of the bottom picture. . .they were almost as dangerous as the sinful chocolate chip cookies. The gooey-ness and chocolate-to-cookie ratio are so out of this world, that the restaurant limits customers to only six cookies per party. If you don't leave Tiny's with a cookie in tow, you're making a big mistake!

Enjoy your Sunday! And if you currently happen to be near this adorable restaurant, please know that I'm very, very jealous.

Roasted Cherry Tomato And Garlic Pasta

Last night, I enjoyed an unbelievable meal at Edward's Fine Food & Wine (which I'll obviously be sharing sometime soon). After baked oysters and white wine clams, we were served a to-die-for capellini that reminded me of my latest home-cooked "Italian night" dish. I'm handing you a no-fuss, elegant sauce that can top your favorite pasta shape or, perhaps, baguette slice or halibut filet. . .The adaptations are endless when you're working with fresh garlic and roasted tomatoes. Thank you for reading, and have a lovely weekend!

1/2 pound angel hair 2 tablespoons olive oil 1 cup red cherry tomatoes, halved lengthwise 1 cup yellow cherry tomatoes, halved lengthwise 6 garlic cloves, sliced 1 package frozen pearl onions, thawed 1 red onion, thinly sliced 1 handful basil, cut into ribbons 1 lemon, juiced Salt and pepper, to taste

1. Heat oven to 400 degrees. Meanwhile, cook the angel hair in boiling salted water until al dente, about 6 minutes. Drain pasta and keep warm.

2. On a baking sheet, toss olive oil with onions, garlic, tomatoes, salt and pepper. Roast for 15 minutes, stirring halfway through.

3. Remove from oven and toss immediately with angel hair, basil and lemon.

inspired by saveur magazine

Basmati's (Santa Rosa Beach)

I don't know about you; but after a long day on the beach, my greatest desire is a fresh and fulfilling meal with a glass of Chardonnay. Are you also raising your hand to this seaside supper request? Well, if you find yourself in Santa Rosa Beach, you're in luck -- Basmati's cuisine will wow your taste buds with flavors of both the Gulf and traditional Asia.

I was instantly impressed with the menu's ability to take traditional dishes up quite a few notches. No, Basmati's doesn't serve egg drop soup; they serve a lump crab egg drop soup with season vegetables and spice. . .Yum! I had to refrain from picking up the bowl and sipping the remaining spoonfuls. Next, I was thrilled that the gyoza (pictured above) were served steamed rather than pan-fried. The cucumber salad on the side was a cool, refreshing after-bite to the rich pork and vegetable filling.

I am not exaggerating that this shrimp fried rice was, yes, the best I've had in years. The unique  flavors reminded me of an unforgettable meal at Redfarm in New York City -- the black currants and Chinese sausage added a touch of sweetness, and shrimps were plump and wok-fried beautifully. I really wish rice didn't expand in your stomach (or maybe that's just a myth). . . but I would have finished the entire platter otherwise!

Speaking of rice, these four sushi rolls mastered simplicity, yet the ingredient combinations are completely unique to the restaurant. I've never seen these anywhere else (which is sadly disappointing when I'm nowhere near highway 30A). I was "Feeling Frisky" with the namesake roll, filled with tuna, fresh basil, sesame seeds, sprouts and rose water. The "Dorothy, We're Not in Watercolor Anymore" roll (ha!) had an addicting ginger vinaigrette. Next time, I'm trying the truffled tuna, since tuna and truffle are two of my very favorite things.

For dessert, we somehow had room for homemade coconut cake. . .it's that worth it! And, while I didn't try it, I learned that the tofu chocolate cake is a silky smooth Asian version of cheesecake. Incredibly inventive. I cannot wait to get back to Basmati's for another post-beach feast.

Cherry Crostini with Honey Goat Cheese

Helloooo, cherry season! Is anyone else obsessing over these harvest gems lately? I can't seem to stop opening the fridge every five minutes to grab a stem and bite off its refreshing fruit. I guess I am just trying to take advantage of these beauties before we must say goodbye to peak season at the end of this month.

Due to my travels, I could not attend a private cherry preserving class at Domain Whole Foods led by Austin's finest jam and preserves maker, Stephanie McClenny of Confituras. I'm a huge fan of Stephanie's locally sourced batches; I took home her strawberry balsamic preserves at Austin Food & Wine Festival and have been savoring them since with brie and crusty bread.

Both Stephanie's class and Domain Whole Foods' Cherry Fest event are sadly behind us, but let's continue the cherry love in our own kitchens, shall we? Below, you'll see a mint cherry crostini recipe with honey goat cheese, inspired by Stephanie's sweet & tangy pickled rainier cherries. I luckily got my hands on the recipe from her class, so I'll be sure to share it in the near future, too.

Oh, and guess what, Austinites? Domain Whole Foods will begin carrying Confituras products in-store in this fall. If you're elsewhere, I highly suggest ordering online. Happy cooking and happy shopping!

Makes 12 servings

1 large baguette, cut vertically into 1-inch slices 2 tablespoons olive oil 1 bunch mint, sliced into thin ribbons 2 cups assorted rainier and red cherries, pitted and halved 1/4 cup no-pulp orange juice 4 ounces honey goat cheese

1. Preheat oven to 400 degrees. Lightly brush/drizzle olive oil over baguette slices on a baking sheet. Bake for 10 minutes, or until golden.

2. In a small bowl, mix cherries with mint and orange juice. Spread goat cheese over each crostini and gently top with cherry mixture. Garnish with extra mint, if desired.

*This post is in partnership with Whole Foods Market. Thank you for being supportive of my sponsors!

Midsummer Tidbits

Well, here we are, somehow halfway through the month of July! My last "real" summer has been a change of pace. I've learned to lay low but enjoy the little details, from daily morning walks to a homemade pasta dinner. I have been crafting recipes up a storm, yet there are so many little tidbits I want to share with you in the meantime. So, I thought this Sunday midsummer morning would mark the perfect opportunity. -- T-minus ONE WEEK until I'm in a brand new apartment! I can't wait to share pictures once everything is in place. My newest favorite piece is below. I've also started a wish list of apartment (and closet) accessories in the right side bar, entitled "Currently Coveting". . . scroll through yourself!

-- Speaking of accessories, Anthropologie is partnering with a gorgeous, curated line of handmade home goods from Lost + Found. My favorite piece is the wooden chef's serving bowl for entertaining. The entire line (see photo below) is absolutely gorgeous, and you can buy in-stores starting tomorrow, too, if you find yourself in Austin! Otherwise, you can order by searching by brand for "lost + found" on the Anthro home page.

-- It's worth a shot: If you're from Memphis, I'd love your vote for BEST LOCAL BLOG and BEST LOCAL WEBSITE on the Best of Memphis ballot! Thanks in advance!

-- Since pre-ordering my Yellow Table cookbook (only two days left to get yours!), I've become infatuated with Chef Anna Watson Carl's cross-country cookbook road trip. She collaborated with some of my fave bloggers out there, including Jeanine of Love & Lemons and Joy the Baker. Serious jealousy over here, Anna. Get your copy before it's too late!

-- My beloved Memphis has recently been rocking the national food scene! The best slices of the city were shared on NYTimes and Hog & Hominy chef/owners were interviewed on GQ. Andy & Michael's ten unforgettable restaurant experiences sound too good to be true. . .