Passover Survival Guide

Passover is approaching this Friday, and thus I must part with the breads and pastas and pastries sprinkled throughout my kitchen. Though the point of the Passover diet (no leavened bread) is to empathize with the Exodus' story of courage and the struggle for freedom, I choose to not suffer next week and, instead, bask in culinary creativity.

Matzah doesn't have to taste like cardboard; and yes, croissants can wait until May. Here are a few Caramelized tips to appease your cravings:

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1. Kick-start the day with avocado matzah toast.

2. Appease the sweet tooth with a homemade coconut almond macaroon.

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3. Avoid bakeries (sorry, Porcellino's).

4. Invite friends for a bring-your-own wine and cheese night -- Who needs crackers, any way?

5. Throw a matzah s'mores soiree with a fire pit.

6. If you're in Memphis and tiring of eating at home, try the Passover menu at Strano.

Tofu Avocado Lettuce Wraps

Daylight savings and this seriously addictive spring weather have prompted a post-work routine of River-view runs (when I'm not at Loflin), followed by creative dinners on the patio. During the last documented occurrence, I toyed with a one-pan chicken sausage sauté. This time at Whole Foods, however, the tofu caught my eye. I was initially intimidated by the cooking process of tofu, but my friend  Jeanine Donofrio appeased my suspicion through her new Love and Lemons cookbook. I felt immediately inspired by the pages' bright colors and wholesome ingredients. Here's my attempt at Jeanine's well-followed style and technique...

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Makes 4 servings

Bibb lettuce leaves 1 14 ounce box of extra firm tofu 1 tablespoon olive oil 2 tablespoons soy sauce 1 glove garlic, minced 1/8 teaspoon black sesame seeds 1/2 teaspoon sesame oil 1 lime 1 teaspoon honey Heirloom carrots, shaved Radishes, shaved 1 avocado, cubed Srirarcha

1. Remove tofu from package and slice into 1-inch cubes. Carefully blot tofu with a paper towel to remove water.

2. In a small bowl, whisk olive oil, soy sauce, garlic, sesame oil, sesame seeds, juice of a lime, and honey. Toss tofu in oil mixture and allow to marinade for 15 minutes.

3. Heat oil in a medium saucepan over medium-high heat. Add tofu in batches, ensuring that tofu pieces have at least once inch between them. Cook untouched, until pan-facing side is caramelized and golden. Flip and continue to cook. Remove tofu from pan and add remaining batches until all is prepared.

4. Layer carrots, tofu, avocado and radish on lettuce leaves. Top with srirarcha and serve.

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Girl Scout Cookie Crust Cheesecake

Does anyone else have an unbearable number of sleeves of Girl Scout cookies in their pantries? I managed to get a bit ahead of myself when receiving an order form from my coworker's daughter. Samoas? Sure. Thin Mints? Obviously. Shortbread? They'll go well with hot tea.

Nonetheless, I found myself with far more cookies than I needed. I searched for a solution to diminish the count of shortbread wafers on my shelf--and this cheesecake quickly solved it. Avoid the late-night cookie temptation and, instead, trot this beauty to a dinner party for others to enjoy!

For the shortbread cookie crust:

1 sleeve Girl Scouts shortbread cookies, finely ground 1/2 stick unsalted butter, melted 1/4 cup sweetened dried coconut

1. Preheat oven to 350 degrees. Place cookies in a medium bowl and, with a rubber spatula, gently combine butter into cookie crumbs. Add coconut and incorporate.

2. Transfer cookie mixture into greased pie plate. Press firmly and evenly against bottom and sides. Bake for 8 minutes until fragrant and toasted. Allow to cool completely before filling.

For the cheesecake:

1 8-ounce package cream cheese, room temperature 1/4 cup lemon juice 1 teaspoon vanilla extract 2 tablespoons honey 3/4 cup greek yogurt Pinch sea salt

1. Whisk cream cheese until fluffy and smooth. Fold in lemon, vanilla, honey and yogurt. Sprinkle with sea salt. Pour filling into prepared crust. Freeze for two hours, or refrigerate overnight before serving with berry compote and a sprinkle of extra coconut.

McDonald's (Everywhere)

Having spent more mornings last month in transit than in my own kitchen, I consistently yearned for a savory breakfast that satisfied and simultaneously enhanced the Caramelized palate. Breakfast bowls simply weren't cutting it during travel and traffic.

Earlier this week, I trekked through the cumbersome security line in Cincinnati when, alas, I experienced a miraculous run-in with the golden arches. Good morning, McDonald's. Could it have been fate? Rightfully so.

Packed with caloric and crave-able options, the McDonald's morning menu--now available all day--boasts features from fluffy biscuits to housemade sausage and eggs. I was especially fond of the to-go packets of preserves and jams to top off and artificially sweeten those dreamy morning sandwiches. My sweet cashier knew exactly what I needed.

I struggled to choose just one plate, so I went for two: the morning platter with hotcakes, and the original Egg McMuffin. Intimidating? Yes. Exceptional? Obviously.

The hotcakes were, indeed, hot, hiding the spongelike texture of the short stack. Syrup added an extra decadence to the styrofoam serving piece, which epitomized classic table design. Savory breakfast sausage nestled perfectly in the accompanying biscuit. The fluffy scrambled eggs added a pop of color to the plate.

Then arrived the infamous Egg McMuffin, of which I now understand the reason for its global popularity. Melted American cheese, a slice of ham, and a disc of egg layer on a toasted English muffin. The "meal" McMuffin option even offers an addictive hash brown stick, which I daringly dunked in ketchup. What more could you want?

I'm lovin' it.

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One-Pan Italian Chicken Sausage Sauté

Weeknights become infinitely better with a patio on hand. Don't you think? The patio atmosphere offers a magical advancement to dinners, especially simple menus that otherwise seem to be a mindless routine. This one-pan sauté of Italian flavors can be infinitely elevated with sunlight, a table and a glass of sauvignon blanc. Put yourself in vacation mode -- even on a Tuesday after work -- and enjoy this new staple supper!

Makes 4 servings

1 pound mild Italian chicken sausage, crumbled 1 pound brussels sprouts, halved lengthwise 1 tablespoon olive oil 2 cloves garlic, minced 1/4 cup chicken broth 1 can white cannelloni beans, rinsed and drained 1/8 teaspoon red pepper flakes 1/4 teaspoon kosher salt

1. In a large pot (Le Creuset, if you have it), heat olive oil over medium-high heat. Add brussels sprouts face-down in an even layer, and cook untouched for 4-5 minutes, until beginning to brown.

2. Move brussels over to one side of the pan, and add sausage and garlic to the other side. Continuously stir sausage with a wooden spoon until cooked through and beginning to brown, about 5 more minutes. Season with salt and red pepper flakes.

3. Add chicken broth and simmer for 5 minutes, scraping browned bits from the bottom of the pan. Turn heat to low and gently fold in cannelloni beans. Serve immediately with parmesan.

Shaya (New Orleans)

Do not be mistaken upon planning your New Orleans itinerary. Sure, you can tell yourself it's vital to squeeze in the cup of gumbo or po-boy; but in my opinion, those Creole rituals can be pushed aside. Shaya should be prioritized.

An homage to Chef Alon Shaya's (and my) nostalgia-inducing Israeli homeland, the highly-acclaimed restaurant exceeds expected cultural depths of today's modern dining experience while remaining ever-so humble and grounded from small plate to entrée.

"Pillows of perfection" is, after much thought, the most appropriate description of  Shaya's pita. The culinary canvas for shared tapas of spices, spreads and salads, each piece eludes a piece of art, honoring Mediterranean cuisine and reintroducing flavors once forgotten in the New Orleans neighborhood.

As the pita was kneaded and baked fresh in a blue-tiled oven in the main dining room, I quickly understood the need for three chefs in the exposed prep area. The unlimited pita service is a diner's challenge and, in my opinion, a reward.

A portion of the menu is dedicated entirely to hummus; topping ranged from lamb ragü to soft-boiled egg or butternut squash. We delved into the fried cauliflower version, which was drizzled in fresh cilantro and fragrant olive oil. I was reminded of Alon Shaya's last mark at Domenica, where the cauliflower side is a crowd favorite.

We also managed to dominate the table tasters of Israeli salad, brussels sprouts and tabouleh bowls, continuously dunking our pita in each to ensure full appreciation.

My absolute favorite portion of the meal was the crispy halloumi, plated perfectly atop celery root and pomegranate and balsamic reduction. The cheese is such a rarity in the United States, though it's celebrated at Shaya in a preparation similar to fried mozzarella...but so much more phenomenal.

Here's my opinion: Get a table on the patio for lunch during your next visit to New Orleans. Load up on the tapas and a couple of main courses, and you'll have plenty of room by 4 p.m. for a Creole app. Don't miss this spot; it's a national winner for reason.