Six Ingredients, Four Plates

This past week, I took on a self-created culinary challenge to rethink how I purchase groceries and utilize them creatively. It began Monday evening when I forced myself to Fresh Market in five o'clock traffic to fill my empty fridge after a weekend in California. Instead of wasting time in every aisle, I entered the store without a list. I picked out the very best of the seasonal produce, those of which seemed colorful, healthy and multi-functional. It turned an errand into somewhat of entertainment? I checked out with the following ingredients, all of which were under $25 (score!). Then, the fun began. Grocery items: Part-skim ricotta Arugula Avocado Half dozen brown eggs Black mission figs Haricot verts Gulf shrimp

The allocation of these fine ingredients over the course of a week may seem difficult to most, primarily because I was only cooking for one. However, it was intriguing to craft recipes on-the-spot with an empty canvas. Arugula, for example, could served as a bed for grilled shrimp, a base for a vegetarian Nicoise, or the binding element of soft scrambled eggs. Dollops of ricotta and slices of avocado added a rich note of satisfaction that, in actuality, was light and rather healthy.

Scroll through this week's meals, which I hope will serve as inspiration for your weekly grocery trips. Zero percent waste and 100 percent beauty.

MONDAY DINNER ::

TUESDAY LUNCH ::

WEDNESDAY LUNCH ::

THURSDAY BREAKFAST ::

Terranea Resort (Rancho Palos Verdes)

I believe I found Heaven, or at least a close measure of it, amidst the rocky cliffs of the Southern California peninsula Rancho Palos Verdes. The motive of our three-day trip was the wedding of Ashley and Jeremy Dowdy, who hired my mother (of Shindigs By Sheril) to plan and coordinate. She executed flawlessly. Though aside from the In-n-Out food truck rehearsal dinner and jaw-dropping wedding (captured by Brandon and Kristen Kidd, both of whom I have a total crush on), my family was free to explore the massive grounds of pools, patios and impressive restaurants at Terranea Resort.

Kevin, the hotel's acclaimed concierge, learned and remembered every guest's name. You could expect to hear his voice call, "Hey, Sheril!" upon walking out of the lobby elevator.

Happy hour(s) next to the fire pits and succulent bushes became the ritual, especially when cucumber, lime and gin coolers were on the menu. And in the morning, Sea Beans (the resort's cafe) handed over iced coffees and plump blueberry muffins like clockwork. I treated myself to a classic California acai bowl by the Spa pool yesterday morning before leaving.

Our Thursday and Friday dinners, Bashi Japanese and Marsél, respectively, stood out most. Bashi's staff warned us of the large portions; but of course that did not stop the Greensteins. I could have ordered two helpings of the crispy tofu and wild mushrooms with snap peas! The "sizzling steak" had a more impressive presentation than taste, though we didn't regret the order. And the sweet short ribs were sensational. We fell into an eleven-hour food coma (unheard of for my family) following the late dinner.

Marsél, the fanciest of all, was saved for Friday evening. The pricier menu was well worthwhile, as most of the dishes offered local offerings such as Santa Barbara rock prawns (unreal), California jumbo asparagus and bay scallops. The arugula leaves in my burrata and prosciutto salad were from the restaurant's garden, which we passed on our way to the entrance. A crisp glass of Napa Chardonnay carried us from salads to seafood entrées and sides -- my favorite being the skillet-baked Japanese eggplant with ricotta and Thai basil. We couldn't manage to even wrap our head around a dessert menu, but our perky waitress insisted upon bringing dark chocolate truffles on a clam shell for our final bite.

Terranea truly outdid itself. I didn't even mind the morning "June gloom" of smog and marine layers that prevented ocean views; for the views of the surrounding resort landscaping blew us away on their own. Until next time, California.

Zucchini Pad Thai

So. I am obsessed with this dish. Why? It somehow manages to make vegetables feel like that satisfying noodle bowl at your nearby neighborhood Thai spot. Even Alex, whom I served this to, was almost convinced they were rice noodles. The noodles are made of zucchini, and they exude brilliance.

Spiralizers should be in everyone's kitchen. They transform a vegetable from the typical shape to a beautiful pasta substitute. Spiralized veggies Italian style? Sure! Asian style? Why not. Below is my rendition of a zucchini noodle pad thai that will absolutely impress and possibly trick your dinner guests.

Makes 2 (large) servings

Noodles:

2 medium zucchini, spiralized 2 tablespoons olive oil, divided 1/4 pound peeled and de-veined shrimp 1/4 pound chicken, cut into 1 inch cubes 3 large cloves garlic, minced 1 cup bell pepper, snow peas, broccoli, etc. (The grocery usually has a nice pre-packaged stir fry mix!) 3 green onions, sliced in 1" pieces 2 large eggs 1/3 cup roasted peanuts Cilantro and thai basil (optional)

Sauce:

2 tablespoons rice vinegar 2 tablespoons fish sauce 1 tablespoon low fat peanut butter 1 tablespoon Soy Vey marinade 1/2 teaspoon cayenne pepper or red pepper flakes

1. Combine sauce ingredients in a small bowl. Set aside.

2. Use a spiralizer to cut zucchini into thin noodle-shapped ribbons.

3. Heat a large wok on medium-high heat. Add one tablespoon of olive oil and zucchini noodles. Cook for about 2 minutes, stirring constantly. Do not overcook! 

3. Remove wok from heat and let the noodles rest for about 3 minutes to allow all the moisture to release. Transfer noodles to a colander and drain excess water.

4. Carefully wipe down the wok with a paper towel.  Reheat wok on medium-high heat, and add one tablespoon of olive oil and garlic. Cook the garlic until translucent, about 1 minute. Add the shrimp and chicken, and cook until tender, 4-5 minutes.

5. Add the vegetables and green onions. Cook for 2 minutes, or until tender. Break the eggs directly in the wok, and stir constantly with the vegetables until the egg is cooked.

6. Add the zucchini noodles and sauce into the same pan. Cook until the zucchini noodles are heated through.

7. Serve the zucchini pad thai with roasted peanuts, thai basil and cilantro.

recipe adapted from white on rice couple

Rooftop Seafood Dinner with Lesouque

I'm all about a summer al fresco dinner; and when Lesouque sent me an adorable pair of oyster-studded linen napkins, I knew a seafood spread was in order. Jumbo fresh gulf shrimp and mussels made the top of on the farmers market list, as I was eager to experiment simple recipes for a rooftop evening. On the menu: A bottle of Stepping Stone's crisp sauvignon blanc, steamed mussels with garlic and white wine (recipe below), shrimp with fava beans (look for the recipe next week!), and squash with basil ribbons.

Lesouque is a carefully curated online boutique, bringing refreshing finds from independent designers worldwide.

Growing up in Turkey, Founder Gokben Yamandag always had a keen desire to introduce the talents of her home country beyond its borders. While her initial idea focused on featuring one-of-a-kind items crafted by talented independent designers in Turkey, it has quickly evolved to include pieces from designers and artists from other countries and cities she has lived and visited - from London to Austin, Copenhagen to Mumbai, Paris to New York and most places in between.

Gokben & co-founder Penelope Fisher work together to uncover talented designers and carefully hand-pick each item displayed on the website. It’s important to the duo to not only know the story behind each product, but also to know each designer personally.

Click here for exclusive early access to the site's pre-sale product lines. You'll get first dibs on small batch products, such as these adorable Nell & Mary oyster linen napkins, stacking thimble cups for condiments, and my friend Brit McDaniel's Paper & Clay ceramic line.

Once you've signed up, keep scrolling for a super manageable mussels recipe. I couldn't believe how simple these were to prepare. The aromatic flavors of fresh garlic in simmered wine took me back to my summer in Paris.

Makes 2 servings

2 pounds frozen mussels, rinsed in tap water 1 onion, sliced 4 cloves garlic, sliced 1 cup white wine 1 tablespoon olive oil

1. In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and cook until translucent (approximately 5 minutes).

2. Add wine and mussels. Cover and reduce heat to a simmer for 5-7 minutes, or until shells are popped open. Serve immediately as an appetizer or main course.

This post is in partnership with Lesouque. Thank you for being supportive of my sponsors!

Grilled Peaches with Honey and Mint

My weekly trip to the Memphis Farmers Market has reached a new level -- the peach farmer (first booth on your right from the main entrance) recognizes my routine visit. I hate to waste an entire basket of ripe peaches, so he lets me take 2 for a dollar, or 4 for $2. It's a super sweet gesture for my favorite fruit of the season.

Grilled fruit is a go-to side dish or salad base for my summer meals, particularly because the natural caramelization is so irresistible! I add a few drops of Nature Nate's before throwing them on the heat; and 5 minutes later, they're ready to go.

For a richer application, my friend Justin Fox Burks of the Chubby Vegetarian throws his grilled peaches in a dutch baby with fresh, creamy burrata cheese. The heavenly fruit and cheese combination could serve as a light salad or more savory dessert option.

Enjoy the rest of your summery weekend!

Makes 2 servings

2 peaches, pitted and quartered 2 sprigs fresh mint 1 tablespoon Nature Nate's honey 1/2 teaspoon coarse sea salt

1. Spray nonstick spray on a grill (or grill pan) over medium heat. Brush peach slices with honey.

2. Place peaches, skin side up, on grill. Allow fruit to caramelize for 4-5 minutes until grill marks appear.

3. Immediately plate peaches. Top with torn pieces of mint, sprinkled sea salt, and a bit of extra honey if you're in need of some more sweetness.

Share your own Nature Nate’s honey creations on social media with @naturenates and #honeymakesitbetter!

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

How to Picnic for a Levitt Shell Summer

Summer weekends shout picnic season, hence why routine trips to Memphis' Levitt Shell should be on your radar. The free summer-long concert series kicked off in May and lasts through August, gathering hundreds of all ages and backgrounds to a Midtown amphitheater house of entertainment. It is truly a venue unlike any other.

Friday evening, some girlfriends and I bounced our heads to Australian boy-band Jakubi, whom none of us had ever heard of. That's the fantastic part about the Levitt Shell venue -- it frankly doesn't matter who's on stage. As soon as you enter the lawn and take a first glance at the crowd, you know you'll enjoy yourself.

Food trucks line stage right every weekend, though I took the opportunity to plan a picnic that I believe satisfied everyone on our blanket!

Twist-off wine bottles (Meomi pinot noir and Joel Gott Sauvignon Blanc) prevented the need for a corkscrew. Plus, my friend recently gave me a gold S'well bottle, which keeps cold drinks cold for 24 hours, so we utilized it nicely for the bottle of white. Cold drinks are a must, people.

My new Tennessee cutting board from Amelia's Outpost at Hoot + Louise was the perfect for transportation; lightweight and narrow, it held a wedge of brie and water crackers flawlessly. Don't forget a few plastic knives.

Fresh Market's sushi selection was on-point for fancy finger food. We grabbed nigiri, tuna poke, crunchy shrimp, and riceless salmon rolls. Cherries and fruit offered pops of sweetness for munching throughout the show.

The blanket to our right was enjoying their Aldo's Midtown pizzas to-go, and a blanket behind us enjoyed Chick Fil A #1 combos. Whichever route you go for your summer picnic, I hope you'll take advantage of the offerings in your city. Memphis: the Levitt Shell is your spot!

(final photo by memphis daily news)