Zucchini Pasta with Fava and English Peas

Perhaps it's due to my tiny basil plant growing in the corner of my window, or my last month's bounty of local produce; but nonetheless, I have been craving a garden-inspired dish for the summertime dinner table.

Saturday morning, I strolled 'round the corner to the farmers market. I found a bag of English peas, already peeled (yes.), and a couple of bright green zucchini. Thus, the garden pasta plan was born. Though linguine or bucatini would have been fabulous, I felt proud of the healthier spiralizer alternative in mind. P.S. If you do not yet own a spiralizer, Whole Foods offers pre-spiralized packages of vegetables!

Perfect for summer nights, even my steak-and-potatoes fiancé approved. What's your latest spiralized creation?

Makes 4 servings

2 zucchini, spiralized 1/2 cup English peas 1/2 cup fava peas, peeled 1/2 cup low-fat ricotta, seasoned with salt and pepper 2 tablespoons olive oil 1 tablespoon basil, ribboned Truffle oil, to drizzle Sea salt Red pepper flakes

1. Bring a small pot of water to a boil. Prepare a small ice bath to set aside. Add fava and English peas to boiling water for 2 minutes; immediately drain and add to ice bath to stop cooking.

2. Add olive oil to a large saucepan over medium heat. Cook zucchini noodles for 3-4 minutes, until cooked through but not soggy! Turn off heat and toss in basil, sea salt, and a drizzle of truffle oil.

3. Plate zucchini and top with ricotta and peas. Sprinkle with additional basil, salt and red pepper flakes. Serve warm or at room temperature.

Do-it-Yourself Moscow Mule Kit

While preparing for our March wedding, Alex and I decided right off the bat to incorporate as many tasteful food-related components as possible. I made no exception when asking my bridesmaids, who would unexpectedly receive a DIY package that'd prepare us for quite the marital toast!

This Moscow mule kit incorporates everyone's favorite houseware piece -- a copper mug -- and other fine ingredients. I purchased my mugs locally at The Stovall Collection, and the beautifully-branded ginger beer at 387 Pantry. While at Stovall, I also grabbed copper pen and cream-colored stationary for accompanying hand-written notes.

Whether for a wedding, a birthday, a dinner party hostess, or a secret Santa, the recipient of this Moscow mule kit will be shouting "Cheers!" to you!

2 copper mugs 1 vintage ginger beer bottle 1 Tito's vodka travel-sized bottle 1 lime 1 craft box 1 bag shredded white paper

1. Place shredded paper in the box to create a padded foundation. Carefully place all ingredients and copper mug set in the box. Add a handwritten note, tie with twine, and deliver accordingly.

Night at the Lorraine

I am grateful to live and work steps from the National Civil Rights Museum. The campus serves as an unparalleled lens into the civil and human rights narratives of our city, nation, and world. I always recommend its exhibits to out-of-towners, though I admittedly take the space and its powerful force for granted. And for many, the Museum marks a moment in history -- the assassination of Martin Luther King, Jr. on the balcony of the Lorraine Motel. Yet upon becoming more engaged in the Museum's growth, I learned that the Lorraine Motel is, in fact, a mecca of music and cultural history. As the only interracial hotel Downtown, many famous musicians and cultural icons graced the halls of the Lorraine.

This Saturday evening, I'll be joining the community to celebrate the magic and energy of the Motel at Night at the Lorraine! We'll rewind to the 1960s, enjoying live music, a limited-edition Lorraine Motel exhibit, a silent auction, and iconic, Memphis-inspired food & drinks.

Of course, I am most excited about the food offerings. A few highlights include Rizzo's Diner, Lunchbox Eats, and Belle's Southern Bistro. Rumor is they'll be whipping up specialty small plates for all guests to enjoy over a cocktail.

It's not too late to join me -- Buy your ticket, and I'll see you Saturday.

image courtesy of the commercial appeal

Peach and Pesto Crostinis

Summertime patio hangouts and house parties call for the most coveted fruit of the season—peaches. The color and complexity of the ingredient stands well on its own; though when caramelized on a crostini or marinated with honey, the heightened flavors welcome a perfect sweet and savory combination. Surpass the standard presentation and test this peachy rendition, now featured in the June issue of Good Health Magazine!

Makes 8 servings

Basil pesto:

1 packed cup of basil ¼ cup pine nuts, toasted ½ garlic clove, roughly chopped Juice and zest from ½ a lemon ¼ cup olive oil A few pinches of red pepper flakes Sea salt & pepper

Crostini:

½ French baguette, sliced on the angle 1 tablespoon olive oil 2 ripe peaches, sliced Basil pesto 4 slices fresh mozzarella, halved Sea salt & pepper

1. Preheat oven to 400 degrees (or turn broiler on high). Brush crostini slices with olive oil and place on baking sheet. Bake/broil until slices are golden and toasted.

2. Spread each crostini with basil pesto, followed by peach and mozzarella slices. Sprinkle with salt and pepper. Return to the oven to lightly melt cheese and caramelize the peaches. If preferred, serve at room temperature.

Father's Day Giveaway with Southern Creed

There's really something about celebrating Dads in the South -- perhaps it's the backyard cookout with lemonade and cold beer; or a calm, cool and collected family walk in the park; or a family meal on the patio with shareable plates and pie. Southerners seem to relish in those moments and gatherings, and I especially find this to be the case on Father's Day.

Father's Day falls on June 18; in case you got nervous about timing, you have plenty of time to plan and celebrate Dad the proper way.

I recently met the founder of Southern Creed, a now Memphis-based small business inspired by life in the South. Hand-designed and sewn fabrics--from cotton and catfish to okra--currently apply to traditional bow ties, neck ties, pocket squares, and dog leashes.

I fell in love with the bacon print, especially, which poses as automatic inspiration for Father's Day brunch. While the print will not work for my rabbi father, who keeps kosher, I figured I would give one away in hopes that it lands in the hands of a well-deserving, hard-working Dad!!

Join our giveaway below for your chance to win a Southern Creed bacon bow tie and a cotton pocket square. Now is the time to get on top of Father's Day gifting to-dos!

TO ENTER: 

1. Leave a comment below with
   1. Your name.
   2. Your email address.
   3. What you plan to cook for Dad for Father's Day.
2. The winner will be notified on Friday, June 3.
3. For an extra chance to win with Southern Creed, hop onto Caramelized's Instagram (you must follow the account!) and leave a comment on the Southern Creed bacon + bowtie photo.

Sweet Potato Salad

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As recently discussed in a picnic post, I have been craving hot Southern nights under the stars and daytime dining al fresco. I find that a meaningful gathering is highly prioritized in the South, providing an opportunity to relish in hospitality and warm conversation. Southern Food Fest (May 16-22) at Whole Foods, therefore, could not arrive at a better time.

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Whether local honey, greens, potatoes, fried chicken or butter, Southern cooking should be celebrated (and elevated). I took the challenge to transform a standard Southern side -- potato salad -- into a healthy and refreshing accompaniment to Gus's fried chicken.

How do you spin off traditional Southern sides? Or do you stick to the originals? Share in the comments. And join Whole Foods in their week-long, in-store celebration of Southern cookin'!

Makes 4 servings

2 sweet potatoes, peeled and cubed into 1-inch pieces 2 tablespoons olive oil 1 vidalia onion, peeled and cut horizonally into 1-inch rings 1/4 cup sliced scallions 1 tablespoon mustard greens 1 teaspoon ground cumin 1/4 teaspoon red pepper flakes Sea salt and pepper

1. Preheat oven to 400 degrees. Grease a baking sheet. In a medium bowl, toss potatoes in 1 tablespoon olive oil, ensuring to coat evenly. Spread in an even layer on one half of the baking sheet. Add vidalia onion slices to the other half of the sheet, keeping ring layers intact. Drizzle onion with remaining olive oil. Sprinkle baking sheet with salt and pepper.

2. Bake potatoes and onions for 30 minutes, flipping once halfway. Remove from oven and allow to cool slightly, about 10 minutes.

3. Quarter the caramelized onions, and transfer potatoes and onions to a serving bowl. Toss with scallions, cumin, and red pepper flakes. Top with mustard greens. Serve immediately or at room temperature.

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This post is made possible by Whole Foods Germantown. Thank you for being supportive of my sponsors!