{Things I Love} :: August 2017

Things I Love August 2017
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Hey guys! Can you believe Summer is almost halfway over (or more??) Time really does fly when you’re having fun, doesn’t it!¬†Summer is truly my favorite season and as August rolls in, I’ve had a great one so far! Lots of trips to see family and friends in Upstate New York, my guy down in South Florida and West Coast Florida to St Petersburg and Clearwater Beach, and fun weekends in the city and beaches in NYC.


As much as I love the beach and warm weather and sunny days, I start thinking about the crisp Fall days ahead – and all the delicious comfort food recipes and seasonal produce coming into play that makes my heart skip a beat..cozy soups, fresh gorgeous salads and hearty casseroles and pies and roasted dinners..mmmmm. But wait..it’s only August…

So to celebrate the season, here’s a few shoutouts to some of the amazing and fun places, people, recipes and things I’ve been loving on this Summer – it’s not quite over yet! Hope you’re having a fantastic one yourselves and getting plenty of delicious bites and drinks, travel, quality time with friends and family, and some sun, sand and surf in too.

Cocktails at Sandbar in the sun…and gorgeous sunsets on the west coast of Florida…and that’s just the beginning.

Sunset

So here’s a salute to the best Summer ever and a few of my favorite things worth a shout out….

Sandbar Delray

Boston’s Sand Bar, Delray Beach

I recently visited Boston’s Sand Bar in Delray Beach with my boyfriend after a day at the beach and what a fun place this is! They have great happy hour specials everyday with 1/2 price beer, wine and cocktails and beach bar bites like Smoked Fish Dip, Conch Fritters, Peel and Eat Shrimp, Mojitos and Margaritas.

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Definitely a fun casual spot with a Tiki Bar and beach vibe for a relaxing weekend afternoon in the sun on the patio…cornhole, music, beach, cocktails, sun, loungy couches…what else can you ask for?

Edna Lewis's Peach Cobbler

Edna Lewis’s Peach Cobbler

I don’t know about you, but there’s nothing better in the Summer than a baked fruit cobbler – especially fresh peaches topped with crisp buttery pastry and vanilla ice cream – definitely something to scream about and a fav refreshing, juicy Summer dessert!

Kingsley Street Soaps

Kingsley Street Artisan Soaps + Candles + Lotions, Syracuse NY

I am such a sucker for Summer Arts Festivals and I found this awesome soap, candles and lotions company at the Park Avenue Festival in Rochester, NY last weekend! The scents are amazing and made with all natural ingredients – I absolutely LOVE their Sandalwood soap and Tobacco Leaf & Amber candle. Divine.

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Harpoon Harry’s, Punta Gorda FL

My boyfriend and I stopped in here last minute on our way back home from St Pete, FL one night to take a quick break from driving and make a pit stop. We stumbled upon the town of Punta Gorda, a sleepy little marina town in Florida and discovered the Fisherman’s Village on Charlotte Harbor, where this place is located, and it had the most stunning sunset and waterside views I’ve seen in quite a while. It’s a fun, casual bar and restaurant (think Popcorn Shrimp, Crab Cakes, Raw Oyster Bar and Grouper Sandwiches – yum!) and definitely worth a stop if you’re driving down the coast of West Florida. They even have this amazing Sea Foam sugar scrub in the bathrooms to add to the ambience.

yeahhhhhh…I think I could live here ūüėČ

Balsamic Tomato Basil Pasta with Fresh Ricotta

Balsamic Tomato Basil Pasta with Fresh Ricotta

This is one of my favorite Summer recipes ever. I created it for my client 7 Barrels, with their delicious Sweet Basil Olive Oil and Balsamic Vinegar to make a gorgeous fresh tomato sauce with garlic and onions and then topped it the pasta with fresh basil, ricotta and parmesan cheese. So easy and light – it’s truly Summer in a Bowl.

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The Classic East concert, Citifield NYC

A few weekends ago my Sister came to town for The Classic East concert which was amazing! All the classic 70’s bands were playing over 2 days out at Citifield stadium. We saw Journey, The Doobie Brothers, Fleetwood Mac, Earth Wind and Fire, Steely Dan and The Eagles! All my favorite bands on the planet!!!

Visit our Facebook page with more fun concert photos and live videos from the event!

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Dim Sum at Grand Restaurant, Flushing NY

On Sunday that same weekend, we decided to meet up with my Aunt Bonnie and Uncle Jim for some Dim Sum at the Grand Restaurant in the New City Mall in Flushing, (Chinatown in Queens). If you have never had Dim Sum before, you’re in for a treat! They basically sit you down at a big table and the servers come by with rolling carts full of Chinese appetizers and small plates and you order whatever you want off the cart and they tally up your bill as you go! We had delicious dumplings in all flavors, fried shrimp, saut√©ed Bok Choy, a delicious Coconut Gel, Mango Rice Pudding and Custard Egg Tarts for dessert. So delish and fun! But beware, all those small bites add up fast!

green chili chicken lasagna

Green Chile Chicken Lasagna, Son of a Southern Chef

I just discovered the awesome food blog, Son of a Southern Chef, who is nominated for a Saveur Blog Award this year – I love his Southern comfort food recipes, writing style, graphics and sassy voice and attitude! This Green Chile Chicken Lasagna is definitely on my list of recipes to try, along with his Mac & Cheese, Shepherd’s Pie, etc..yum!

Love Ceramics

Love Ceramics @love_ceramic

I just stumbled upon this Instagram page of Love Ceramics today and absolutely love their gorgeous colors and patterns! Perfect props for my food photography and just all around artsy and cool. LOVE is right ūüėČ

No Bake Super Muesli Protein Bars

No Bake Super Muesli Protein Bars, Evoke Muesli

I recently discovered these guys at the Park Avenue Festival in Rochester NY last weekend too and love their organic muesli..especially the Cocoa Cherry Chai flavor! This recipe for no-bake protein bars sounds awesome for the Summer for a quick high protein snack when you need some energy.

Chocolate Cherry Pisco Sour

Chocolate Cherry Pisco Sour, Drinking with Chickens

I have not made this drink yet but I absolutely love Pisco Sours and anything made with chocolate and cherries. So there ya go. On my bucket list to make before the end of summer. YUM. And Drinking with Chickens is the funnest name EVER for a cocktail blog so you need to vote for them in the 2017 Saveur Blog Awards for best cocktail blog because – the chickens. #OMG.

Hot Chicken Sandwiches with Pickles and Slaw

Hot Chicken Sandwiches with Pickles and Slaw, Rachael Ray Show

Hello, spicy chicken sandwich on steroids. I think I love you. 

Pincher's Crab Shack

Pincher’s Crab Shack, Naples FL

Another fun place my BF and I discovered on our little road trip down the West coast of Florida a few weeks ago for his birthday. It’s a fun crab shack nestled on the coast of Naples, where you can eat to your heart’s content a massive amount of fresh seafood at Happy Hour from 4-7 pm. 1/2 price drinks and super cheap goodies like peel & eat shrimp, clam chowder, crab legs, and raw oysters for $1 with a killer view on the water? Fork, yeah.¬†

Peachy-Chipotle-Chicken-Tortilla-and-Avocado-Rice-Salad-with-Pan-Fried-Halloumi-1

Peachy Chipotle Chicken Tortilla and Avocado Rice Salad w/ Fried Halloumi, Half Baked Harvest

Um, yessss. More peaches. Mixed together with tons of lovely ingredients to make a super delish salad – cilantro, lime, fried halloumi cheese, chicken, greens, all tossed in a vinaigrette dressing and topped with tortilla chips and jalape√Īos. Could this be the perfect salad in my life? Yeah, I think so.

Grilled Flatbread recipes

5 Grilled Flatbread Recipes for Summer, Culture Mag

OK so Summer isn’t over yet right? And let’s not put away the grill too soon either! Culture Mag does it again with these five awesome grilled flatbread recipes – Corn Chowder Flatbread, Eggplant Relish and Ricotta, Shrimp and Mixed Herb Pesto, Prosciutto-Melon, and Tomato-Peach with Blue Cheese and Basil. YUM!

Check out my Instagram feed to see some more fun photos of my food, music and travel adventures ūüôā

Oh, and don’t forget to check out my Artful Gourmet Facebook page too for more adventures and photos and videos. Hope you guys are having a rockin’ Summer! Stay tuned for my Fall favs next month ūüôā

Happy Memorial Day + Some Favorite Recipes

Happy Memorial Day
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Happy Memorial Day!

Happy Memorial Day! A time to reflect all of those brave soldiers and military servicemen and women who have sacrificed their lives and families for the safety of ours.  Big applause and respect goes out to them and grateful we have a safe and secure country to live in because of them.

Memorial Day Cake


In honor of the holiday, I rounded up a few of my favorite recipes to celebrate. Wishing you all a lovely holiday, hopefully filled with family and friends, food and drink and grateful hearts to our heroes.

Dr Pepper Ribs

Spicy Dr. Pepper Ribs

Beach BBQ Burger

Beach BBQ Burgers

Thai BBQ Shrimp

Thai BBQ Shrimp

Sambal Chicken Skewers

Grilled Sambal Chicken Skewers

Lobster and Potato Chip Rolls

Lobster and Potato Chip Rolls

Coffee Marinated Steak

Coffee Marinated Steak 

Grilled Corn and Poblano Salad

Grilled Corn and Poblano Chile Salad

Watermelon Feta & Mint Salad

Watermelon Feta & Mint Salad

Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

Summer Berry Shortcake

Summer Berry Shortcake

Happy Memorial Day

Hope you enjoy the weekend and here’s a few more links to Memorial Day recipes and menu ideas!

http://chicago.cbslocal.com/2017/05/26/memorial-day-recipe-guide/

http://www.foxnews.com/food-drink/2017/05/29/memorial-day-weekend-barbecue-recipes-best-dishes-for-summer-cookout.html

http://www.tasteofhome.com/recipes/holiday—celebration-recipes/memorial-day-recipes

http://www.foodnetwork.com/holidays-and-parties/packages/memorial-day/memorial-day-picnic-

Lemon Garlic Shrimp w/ Spaghetti Squash

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Lemon Garlic Spaghetti Squash

So¬†we are well into the New Year,¬†and it’s definitely time to up my game and start smashing my fitness and healthy cooking and eating goals for this year.

I’ve joined a new gym, hired a Personal Trainer and committing to doing Yoga, Pilates, Barre and weight training plus lots of walking at least 4 times a week from now on. I’m also focusing on lower carb eating for a while – cutting out sugar, processed foods, carb loaded foods. And¬†drinking more water, getting more rest and taking my vitamins. The list goes on! Gosh, getting healthy and in shape is not easy.


Roasted Spaghetti Squash

I decided to make a lighter version of Lemon Garlic Shrimp Spaghetti¬†that’s normally loaded. I swapped out healthy¬†spaghetti squash roasted with olive oil, sea salt and¬†pepper instead of pasta to lighten up the carbs and calories.

Spaghetti Squash

Then I simply shredded it into spaghetti strands with a fork…

Sautéed Lemon Garlic Shrimp

and sautéed some sliced fresh garlic and shrimp in olive oil, butter, red chile pepper,  fresh parsley and a big splash of fresh lemon juice. YUM!

Lemon Garlic Roasted Spaghetti Squash

It’s so light and delicious i don’t even miss the pasta or bread (truly!) This lovely dish is also¬†low in calories and high in protein – two staples to losing weight. Not to mention staying full and energized without the sugar highs and lows from eating all those heavy carbs.

You can also add more veggies to the dish if you like..try sautéing some mushrooms, zucchini, cherry tomatoes or bell peppers and adding them to the mix. I absolutely love the possibilities of this dish! Who needs pasta when you have delicious buttery strands of squash instead? Please add your comments below on how you would make or alter the dish Рcreativity is good!

Hope you enjoy the recipe and here’s to happy and healthy New¬†Year to all of you. xx

Lemon Garlic Shrimp w/ Spaghetti Squash

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: Makes 4-5 cups Spaghetti Squash and approximately 3 cups of Lemon Garlic Shrimp, serving 2.

This light and healthy dish is made with roasted spaghetti squash topped with sautéed shrimp, garlic, olive oil, chile flakes, lemon and parsley. Super easy and tasty and low on the carbs!

Ingredients

  • Roasted Spaghetti Squash:
  • 1 (3-pound) spaghetti squash
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • Lemon Garlic Shrimp:
  • 6 cloves garlic, sliced
  • 1 pound medium shrimp, peeled and deveined (16-20 ct)
  • 2-3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • Pinch of red pepper chile flakes
  • 3 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  • Sea salt and black pepper, to taste
  • Grated Parmesan cheese, for garnish (optional)

Instructions

  1. Roasted Spaghetti Squash:
  2. Preheat oven to 375 degrees F.
  3. Cut spaghetti squash in half lengthwise and scrape out seeds and inner membranes. Drizzle and rub squash with olive oil, and sprinkle with salt and pepper.
  4. Place the halves, cut side down, in a large baking dish and roast squash for 35-45 minutes until tender.
  5. Remove squash from oven and turn side up, letting it cool for about 10 minutes.
  6. Scrape the inside of the squash with a fork to make spaghetti strands and serve with the Lemon Garlic Shrimp.
  7. Lemon Garlic Shrimp:
  8. Heat oil and butter over medium-high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minute.
  9. Add the shrimp and cook, stirring constantly, until shrimp are slightly cooked through, about 2-3 minutes. Add the lemon juice, red pepper flakes and parsley; toss to combine.
  10. Season to taste with salt and pepper, serve immediately over roasted spaghetti squash.
  11. Garnish with additional fresh parsley and grated parmesan cheese, if desired.
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http://www.theartfulgourmet.com/2017/01/31/lemon-garlic-shrimp-w-spaghetti-squash/

Olive Garden unveils new ‘Tastes of the Mediterranean” menu

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Olive Garden Tastes of the Mediterranean Menu

I had the opportunity to attend a special preview tasting of Olive Garden‘s new ‘Tastes of the Mediterranean’ menu this week¬†at a lovely event held¬†at Haven’s Kitchen in NYC with a group of other food bloggers, writers and journalists.

Media Preview Haven's Kitchen


Olive Garden Team

We sampled a (generous!) variety of delicious food and wine, and learned more about the new menu ideas and inspiration from the Olive Garden team and Executive Chef, Jim Nuetzi. 

Olive Garden Tasting Event

Inspired by the flavors of Italy‚Äôs Mediterranean Coast, Olive Garden is evolving its popular Lighter Italian Fare menu to the new ‚ÄėTastes of the Mediterranean‚Äô menu, which celebrates the flavors and cooking styles from the popular Mediterranean region of Italy with all entrees under 600 calories.

Chicken Margherita

Beginning Jan. 2, two new entrees ‚Äď Chicken Margherita¬†and

Linguine Di Mare

Linguine di Mare ‚Äď will be available in restaurants. Following, the fully evolved ‚ÄėTastes of the Mediterranean‚Äô rebranded menu section, which includes guest favorites as well as the new entrees, will be introduced on Jan. 23.

Executive Chef Jim

‚ÄúHealthier dishes at restaurants can often be perceived as boring or unsatisfying. However, our Mediterranean-inspired Shrimp Scampi with its flavorful ingredients was our second most popular entr√©e on the entire menu last summer,‚ÄĚ said Jim Nuetzi, Executive Chef for Olive Garden. ‚ÄúThe positive reaction from our guests further showed that we could create indulgent and craveable entrees that just happen to have the added benefit of lower calorie counts.‚ÄĚ

Shrimp Scampi

The guest-favorite Shrimp Scampi, which was introduced to the Olive Garden menu last year, has exceeded any other Olive Garden lighter fare entrée in popularity. Many guests were surprised that the flavorful and satisfying dish was only 500 calories.

Grilled Chicken Parmigiana

The guest reaction to the Shrimp Scampi inspired chefs to explore additional ingredients that would excite guests in the same way, leading them to the cuisine of Italy’s Mediterranean coast. The region is long known for healthier lifestyles and cooking with light, flavorful ingredients such as seafood, olive oil, fresh vegetables, whole grains and Italian spices.

Chicken Margherita & Zucchini

Chicken Piccata

Herb Grilled Salmon

The ‚ÄėTastes of the Mediterranean‚Äô menu features:

Olive-Garden-Chicken-Margherita

  • NEW! Chicken Margherita: Grilled chicken breasts topped with fresh tomatoes, mozzarella, basil pesto and a lemon garlic sauce. Served with parmesan crusted zucchini.

Olive-Garden-Shrimp-Scampi

  • Shrimp Scampi: Shrimp saut√©ed in a garlic sauce, tossed with asparagus, tomatoes and angel hair pasta.

Olive-Garden-Linguini-di-Mare

  • NEW! Linguine di Mare: Shrimp and mussels saut√©ed with homemade pomodoro sauce and whole grain linguine.

Olive-Garden-Herb-Grilled-Salmon

  • Herb-Grilled Salmon: Filet grilled to perfection and topped with garlic-herb butter. Served with parmesan-garlic broccoli.

Olive-Garden-Chicken-Piccata-Dinner

  • Chicken Piccata: Grilled chicken topped with a lemon garlic butter sauce, sun-dried tomatoes and capers. Served with parmesan crusted zucchini.

Olive Garden Tilapia Piccata

  • Tilapia Piccata: Delicate white fish baked in a lemon garlic butter sauce with sun-dried tomatoes and capers. Served with parmesan crusted zucchini.

Entrees on the rebranded menu start at $14.29.

Warm Chocolate Baci Cake

And last but not least, we enjoyed a gorgeous dessert, Warm Chocolate Baci Cake with coffee..simply divine. 

Olive Garden

..and got some take home goodie bags with a bottle of wine and some wine glasses!

¬†———–

ABOUT OLIVE GARDEN

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.8 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 1,500 restaurants that generate over $6.8 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 150,000 people, Darden is recognized for a culture that rewards caring for and responding to people. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated more than 35 million pounds of food to local community food banks across the country.

Guests can join the conversation and connect with Olive Garden at Facebook.com/OliveGarden, Twitter.com/OliveGarden and Instagram.com/OliveGarden. For more information and to find your nearest Olive Garden restaurant, visit OliveGarden.com.

{Things I Love} :: Summer 2016

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My {Things I Love} list is back for Summer 2016 with some fun and interesting objets de desir, places, people, books, recipes, photography, food and drinks that I’m currently crushing on – not necessarily ordered in terms of my favorite – but are all worthy of a huge shoutout for their awesomeness in my opinion…until next time, Happy End of Summer, and Bon Appetit!

fresh fish cookbook

Fresh Fish Cookbook


Jennifer Trainer Thompson‘s new cookbook¬†has gorgeous photography, amazing seafood recipes and great stories of her living¬†along the New England coast, all the while demystifying how to cook fish simply and deliciously. You’ll find recipes for soups and chowders, shellfish, fish entrees, side dishes, desserts and beachy¬†cocktails for your next Summer seaside feast.

Jennifer is the author of over 20 books, a self-professed hot sauce maker and chicken chaser, and author of the blog Jump Up and Kiss Me, where you can find more of her food stories and recipes.

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https://www.amazon.com/Fresh-Fish-Fearless-Grilling-Shucking/dp/1612123376

coconut rose petal ice cream

Coconut and Rose Petal Ice Cream w/ Cardamom Crumble

Not only is this a beautiful Summer dessert, it’s vegan, made with coconut milk and vanilla, fresh rose petals and a cardamom and oats crumble topping. ¬†A dream come true.

Linda Lomelinos of Call Me Cupcake Blog

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Ken & Cook NYC

It’s currently #NYCRestaurantWeek, and we all know what that means. Bingeing on some of the most delicious food and drinks in NYC, without guilt of course, at $42 per person for dinner and $29 per person for lunch including appetizers, entree and dessert. I recently visited Ken and Cook with a friend for dinner the other night and I¬†had a glorious feast of Ahi Poke Tuna, Seafood Ceviche, Filet Mignon with Basil Pesto Mashed Potatoes with a Chocolate Lava Cake¬†w/ Salted Caramel Ice Cream¬†and Tiramisu for dessert. With unlimited Prosecco on the house, at that. The atmosphere was lovely, the staff super attentive and gracious. In a great location in SoHo on Kenmore Street at the best table in the house. Must try¬†–¬†100% delicious!

http://www.kenandcook.com

nora luther

Nora Luther Food Photography

Being a food stylist and photographer myself, of course I’m obsessed with all things food photography. I discovered Art Director Nora Luther’s food photos from another food blog I visit frequently and was blown away by her photos of food literally flying in the air. ¬†So creative and very cool way to present food in a unique way.

blackberry crostata

Blackberry Chocolate Italian Tart with Coffee Creme Fraiche

OK. I absolutely love fruit tarts in the Summer. But blackberries and chocolate in a whole grain coconut flour crust? Topped with coffee infused creme fraiche? And what a gorgeous presentation at that, by Valentina of Hortus food blog. yes, please. 

pereg flours

Pereg Gourmet Alternative Flours

We all know that gluten-free is all the rage, and Pereg Gourmet just launched a new line of alternative flours this year to give consumers more cooking and baking options for gluten-free diets. They have 6 new varieties including Almond flour, Banana flour, Buckwheat flour, Chickpea flour, Coconut flour and Farro flour. All are gluten free except for the Farro, and are 100% natural, non-dairy and certified kosher. I was fortunate enough to get some samples myself, so it’s time to experiment with some fun recipes for Fall – hmmm, I’m thinking pizza, tarts and pies, homemade pasta..let’s see what I can come up with – stay tuned!

fried chicken gravy poutine

Fried Chicken and Gravy Poutine

O.M.G. – 5 words: fried chicken. gravy. fries. cheese curds. BACON. #yum

http://realfoodbydad.com/fried-chicken-and-gravy-poutine/

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The Capital Grille #GenerousPour Summer Promo

My friends and I visited The Capital Grille the other night on 42nd St in NYC to take advantage of NY Restaurant Week (yes, once again!) and to partake in their #GenerousPour Summer promo. For only $28,¬†were able¬†to taste a variety of 3 whites and 3 reds, handpicked by The Capital Grille to accompany our dinner menu. We had the¬†Clam Chowder (super good!), Dry Aged NY Strip and Grilled Shrimp, Beef Tournados, and¬†Pan-Seared Salmon (all amazing!)¬†with Green Beans and Mashed Potatoes (to. die. for.) and an amazing Creme Br√Ľl√©e (my favorite!!) for dessert.

My favorite wines were the Provenance¬†Sauvignon Blanc from Napa CA, and the Beaulieu Vineyards Tapestry Cabernet (a bordeaux blend), also from Napa. We managed to stay for a few hours with full bellies and lots of generously poured¬†vino and escaped for less than $100 each, including tip. Now that’s a delicious steal.

http://www.thecapitalgrille.com/events/the-generous-pour-wine-tasting

peach burrata salad

Peach Burrata Salad

This fresh summer salad¬†is the perfect recipe for a light lunch or side dish for dinner.¬†The¬†saltiness of the prosciutto with the subtle heat¬†of the red onion and the creaminess of the burrata is a seriously magical combination. And it’s stunning to look at too, is it not? I’m thinking a side of sparkling rose would just top it off beautifully.

http://www.designlovefest.com/2016/08/peach-and-burrata-salad/

french country cooking cookbook

French Country Cooking Cookbook

Another lovely cookbook from one of my favorite food bloggers, Mimi Thorisson of Manger. Filled with gorgeous as ever French styling and recipes and photos that will make your mouth water and wish you too were living in the countryside of France. Available Oct 25, and for pre-order on Amazon and Barnes and Noble online…can’t wait to get my hands on it!

lobster tails

Lobster Tails with Mojo de Ajo & Grilled Corn Salsa

I love anything grilled, and this recipe absolutely screams Summer. Grilled lobster tails with garlic, chipotle, cilantro and lime marinade and a side of grilled corn salsa with more spicy flavors like jalape√Īo, onions, and basil. Sounds divine. Must make tonight.

http://www.upcloseandtasty.com/blog/2014/july/lobster-tails-with-grilled-corn-salsa

caprese mac and cheese

4 Cheese Caprese Mac and Cheese

O.M.G. Pasta. Heirloom tomatoes and basil. All baked into a bubbly pot with 4 melty cheeses Рcheddar, havarti, mozzarella and brie. Tieghan from Half Baked Harvest does it again. Gorgeous and delicious as always.

 

The Most Popular Posts of 2015 :: Happy New Year 2016!

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2015 Happy New Year

So here it is, the last day of the year 2015..oh how time flies, and so much has happened! I’m so thankful for all the wonderful opportunities that have come into my life¬†and the lessons learned along the way. ¬†Here are some of my¬†Top /¬†Most Popular posts from The Artful Gourmet blog this year — and wishing everyone a safe and Happy New Year 2016!

Neapolitan Pizza


The Secrets to Making Neapolitan Pizza like a Master Pizzaiolo –http://www.theartfulgourmet.com/2013/08/11/neapolitan-pizza-making-with-the-pros/

Crab Salad

Refreshingly Light Get in My Bikini Salad –¬†http://www.theartfulgourmet.com/2012/05/21/refreshingly-light-get-in-my-bikini-crab-salad/

Beef Stroganoff

Beef Stroganoff –¬†http://www.theartfulgourmet.com/2011/11/02/classic-comfort-food-beef-stroganoff/

Homemade Rustic Pizzas

Homemade Rustic Pizzas: Chicken, Spinach, Garlic & Sundried Tomato Pizza & Pepperoni, Ham & Saut√©ed Veggies Pizza –¬†http://www.theartfulgourmet.com/2013/10/02/homemade-rustic-pizzas-chicken-spinach-garlic-sundried-tomato-pizza-pepperoni-ham-sauteed-veggie-pizza/

holiday dinner menu

An Intimate Gathering Holiday Dinner Party Menu: http://www.theartfulgourmet.com/2010/11/28/an-intimate-gathering-holiday-dinner-party-menu/

Chicken French & Lemon Broccolini

Rochester-Style Chicken French & Lemon Broccolini –¬†http://www.theartfulgourmet.com/2013/03/17/rochester-style-chicken-french-lemon-broccolini/

Mario Lopez & Avocados from Mexico

Food Styling for Mario Lopez and Avocados from Mexico –¬†http://www.theartfulgourmet.com/2013/12/17/food-styling-mario-lopez-avocados-mexico-nbc-live-bethenny-shows/

pasta fagioli soup

Big Pot O’Goodness: Pasta Fagioli –¬†http://www.theartfulgourmet.com/2011/12/11/big-pot-o-goodness-pasta-fagioli/

Truffle-Pancetta-3Cheese-Pasta

Truffled 3-Cheese Pasta with Pancetta and Garlic –¬†http://www.theartfulgourmet.com/2011/10/25/crazy-good-truffle-oil-pancetta-three-cheese-pasta/

BDTChowder

Black Dog Tavern’s Quahog Chowderhttp://www.theartfulgourmet.com/2011/09/24/a-taste-of-marthas-vineyard-the-black-dog-taverns-quahog-chowder/

Asparagus-Garlic-3-Cheese Tart

Baby Asparagus,¬†Garlic¬†&¬†Three Cheese Tart –¬†http://www.theartfulgourmet.com/2013/11/24/asparagus-three-cheese-tart/

Spicy Cajun Chili
Spicy Cajun Chilihttp://www.theartfulgourmet.com/2013/11/09/spicy-cajun-chili/

Shrimp Scampi Pasta

Shrimp Scampi Pasta with Lemon Butter Sauce –¬†http://www.theartfulgourmet.com/2012/05/13/shrimp-scampi-pasta/

Spinach Artichoke Pizza with Cauliflower Crust

Spinach Artichoke Pizza with Cauliflower Crusthttp://www.theartfulgourmet.com/2013/06/03/spinach-artichoke-ricotta-pizza-with-parmesan-garlic-cauliflower-crust/

Recipes Worth Sharing Cookbook

Recipes Worth Sharing: A Collection of Favorite Regional Recipes –¬†http://www.theartfulgourmet.com/2012/03/21/recipes-worth-sharing-a-collection-of-favorite-regional-recipes/

Sun Noodle Ramen Lab

Top Ten {Things I Love} :: Spring 2013 –¬†http://www.theartfulgourmet.com/2013/04/07/top-ten-things-i-love-spring-2013/

Southern Feast

A Dose of Southern Comfort & Down-Home Recipes – Part 1 –¬†http://www.theartfulgourmet.com/2012/05/08/a-dose-of-southern-comfort-down-home-recipes-part-1/

spicy fish tacos and wine

Cool off with some Spicy Fish Tacos & Summer Wine Pairings –¬†http://www.theartfulgourmet.com/2012/06/01/cool-off-with-some-spicy-fish-tacos-summer-wine-pairings/

Hope you enjoyed these posts and looking forward to sharing more fun stories with you in the New Year!

Seafood Corn Chowder

Seafood Corn Chowder
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Seafood Corn Chowder

Now that summer is coming to an end, I thought it would be appropriate to make one last dish to celebrate the season. And what would be better than something with fresh seafood and something that requires minimum cooking effort in this scorching weather?

Seafood


I decided to make a delicious Seafood Corn Chowder, chock full of seafood ‚Äď lobster, scallops, crabmeat, shrimp, fresh corn,

fresh veggies

and all kinds of fresh veggies – multi-colored bell peppers, onions, potatoes, garlic and spices, all cooked in a chicken stock finished with cream and garnished with fresh chives and parsley.

Seafood Corn Chowder 2

I made this chowder¬†in my gorgeous KitchenAid¬ģ Professional Seven-Ply 8-Quart Stockpot, which is perfect for making soups, stews, chili, and one-pot dishes for a crowd.

Pour Cream

It’s extra large and made out of multi-layered stainless steel so it’s sturdy and heats up quickly and evenly. It also has optional pasta and steamer inserts, which I love, that fit right inside the large pot and lid. This is definitely one of my favorite go-to pots that I use for everything and it all fits conveniently together with a stainless steel lid to seal in moisture and heat.

Seafood Corn Chowder 3

It’s heaven in a bowl, really.

READ THE FULL STORY & GET THE RECIPE ON THE KITCHENAID BLOG HERE

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

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Zucchini Noodles 1

Hello Summer! And hello to the season for lighter food and flavors and quality time at the beach and the pool (READ: also time for shorts and sundresses and to lose a few to fit into the bathing suit!)

Zucchini Noodles 10


I’ve been craving pasta lately because i’ve been cutting down on carbs a bit, but I’ve had this cool Veggetti noodle tool in my pantry for a few months and thought it would be the perfect opportunity to make some Zucchini Noodles (AKA “zoodles”), and tie in some fresh ingredients from the season such as shrimp and corn and basil.

Zucchini Noodles 8

This dish screams creamy comfort food, but is balanced out with a clean, citrus-y brightness with a Meyer Lemon cream sauce made with mascarpone cheese, Meyer lemon juice and zest, lemongrass chicken broth, white wine, sweet basil olive oil and garlic. The lightness of these zucchini noodles are also totally amazing, rather than a heavy pasta that will put you to sleep in .02 seconds.

Zucchini Noodles 3

I love Meyer lemons because they are delicate and less sour than regular lemons and almost mimic the flavor of lemon and orange juice mixed together, which you can absolutely do if you can’t find Meyer lemons or they aren’t in season. I ordered mine on Fresh Direct which always has everything in stock and delivers on top of that!

Zucchini Noodles

Prep your zucchini noodles with a Veggetti or Spiralizer on a cutting board or over a large mixing bowl. I suggest squeezing out any excess water from them before sauteing (you can let them sit in a colander to extract water for about 15 minutes or so). You might also want to cut the strand piles in half to make them easier to manage and eat. Sauté the noodles in some olive oil with red pepper flakes and garlic for a few minutes and set aside.

LemonZest-Juice

Zest and juice one Meyer lemon to add to the cream sauce. Look at that vivid color! LOVE.

Prep Shrimp

Sprinkle some salt and pepper over the shrimp and saut√© in some olive oil for couple minutes until they are pink and set aside. Don’t overcook them though because you will add them back in to the sauce later on and you don’t want tough rubbery shrimp.

Lemon Sauce Ingredients

Prep ingredients for the Meyer Lemon Cream sauce and add the white wine, chicken broth, Meyer lemon juice and zest to the saute pan with leftover juices from the shrimp. Stir and simmer over medium heat for until the liquid reduces by half.

Meyer Lemon Sauce

Add the corn, red pepper flakes, salt and pepper and cook for a few minutes until heated through. I used frozen sweet corn but you can use fresh corn too which might take a little longer to cook (or you can precook the fresh corn and add the kernels into the sauce).

Add Mascarpone, Shrimp and Basil

Stir in the mascarpone cheese and blend together until it turns into a gorgeous, silky and creamy sauce. Toss in the shrimp and basil. Isn’t that pretty?

Zucchini Noodles 6

Serve over the zucchini noodles with additional basil and lemon zest and get ready to DEVOUR.

Zucchini Noodles 7

Alternatively you can toss the zucchini noodles in to the pan with the sauce and shrimp and corn and mix it all together to serve as a one pot dish. I prefer keeping the noodles separate from the sauce so they don’t get too mushy, personally.

Zucchini Noodles 5

Garnish with some extra basil and lemon zest and serve with a glass of white wine (I particularly like McBride Sisters Truvee Chardonnay who were kind enough to send me a sample which I LOVED), and some crusty bread to mop up that yum sauce, if you wish. Light, bright, healthy and delicious!

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Serves 4

Serving Size: 1 cup of noodles with sauce

This is a super healthy and totally delicious low carb option to pasta. It features sautéed zucchini noodles smothered in a Meyer Lemon cream sauce with shrimp, corn and fresh basil. It's light and bright and the perfect dish for Summer with a glass of white wine and some toasty bread to mop up the sauce.

Delicious!!

Ingredients

  • Zucchini Noodles:
  • 2 tablespoons olive oil (7 Barrels Basil olive oil)
  • 1 tablespoon minced garlic
  • 2 medium zucchini
  • 1/4 teaspoon crushed red pepper
  • Salt and Pepper, to taste
  • Shrimp:
  • 1 tablespoon olive oil
  • 1/2-3/4 pounds medium shrimp, shelled and deveined
  • 1/4 teaspoon crushed red pepper
  • Garlic salt and Pepper, to taste
  • Meyer Lemon Cream Sauce:
  • 6 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • Zest and juice of 1 Meyer Lemon
  • 1/2 cup white wine (Truvee Chardonnay)
  • 1/2 cup chicken broth (Pacific Foods Lemongrass Bone Both)
  • 2/3 cup Mascarpone cheese
  • 3/4 cup sweet corn kernels (frozen or fresh)
  • Salt and Pepper, to taste
  • Fresh Basil, for garnish
  • Additional lemon zest, for garnish

Instructions

  1. Make the Zucchini Noodles:
  2. Using a Veggeti or Spiralizer vegetable cutter, cut both zucchini into medium large noodles over a cutting board or large bowl.
  3. Form the vegetable pasta into two piles and cut each in half to create shorter, easy to manage strands.
  4. Heat olive oil in a large sauce pan over medium heat and sauté the garlic for a minute or so, being careful not to burn.
  5. Add the zucchini noodles, crushed red pepper, salt and pepper and cook for a few minutes to your desired consistency.
  6. Remove noodles from the heat into a medium bowl and set aside while you cook the shrimp.
  7. Prepare the Shrimp:
  8. In the same sauce pan, heat another tablespoon of olive oil over medium heat.
  9. Sprinkle some garlic salt and pepper on to the shrimp, and add shrimp to the pan cooking for about 3 minutes, stirring often so they cook evenly.
  10. Remove the shrimp with a slotted spoon and transfer to a small bowl while you make the Meyer Lemon cream sauce.
  11. Meyer Lemon Cream Sauce:
  12. Melt 6 tablespoons of butter in the same large sauce pan over medium heat.
  13. Add the additional garlic and cook for about 2 minutes.
  14. Add the lemon juice, zest, chicken broth and wine and let simmer down until reduced, about 3 minutes.
  15. Add the corn kernels, salt and pepper and heat through another minute or two, then stir in the Mascarpone cheese until you get a silky, creamy sauce.
  16. Add the cooked shrimp, zucchini noodles and basil; toss to coat. (You can also keep the zucchini noodles separate from the shrimp, corn and basil with Meyer Lemon sauce and spoon it over the noodles in bowls which keeps the noodles from getting mushy in the sauce which is how i prefer serving them.)
  17. Serve with additional basil and lemon zest, and a glass of Chardonnay or dry Italian wine and some crusty bread to mop up the sauce.

Notes

This would also be a delicious sauce over any pasta, and if you're a vegetarian you could substitute the shrimp for another vegetable or legumes for some protein. If you can't find Meyer lemons or they aren't in season, simply mix some orange juice into the lemon juice to give it a similar flavor.

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Zucchini Noodles with Shrimp, Basil and Corn in Meyer Lemon Cream SauceZucchini Noodles 9

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Other similar recipes you might enjoy:

Shrimp Scampi Pasta

Shrimp and Zucchini with Tomatoes 

Basil Shrimp Zucchini Pasta

Shrimp and Zucchini Risotto

Fettuccine with Shrimp and Zucchini

Note: I received a sample of McBride Sisters Truvee Chardonnay for tasting which inspired me to create this recipe and share with my readers. All opinions of the product are my own and I was not compensated for this post.

Top 10 {Things I Love} Summer 2015

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My Top 10¬†{Things I Love} list is back for Summer¬†with some fun and interesting things/places/foods/drinks that I’m currently crushing on –¬†they¬†aren’t necessarily ordered in terms of my favorite – but¬†are all worthy of a shoutout in my opinion…¬†Happy Summer everyone ūüôā

Herriot Grace Cake Pedestal

1. Herriot Grace 

Herriot Grace is a father and daughter-run company from Canada who makes a gorgeous variety of hand carved and handmade wooden objects: spoons, bowls, pedestals, candy dishes, serving boards, rolling pins, plates and mortar and pestle sets. Each one is uniquely made from salvaged chemical-free wood and they’ve also introduced a select line of exclusive porcelain dishware. The ceramic pieces are cast in small runs, and boast the rustic, tactile beauty for which their brand is known.


http://shop.herriottgrace.com

Cooking Class Cookbook

2. Cooking Class Cookbook

Of course being an advocate of fun, healthy cooking for kids myself as the host of Cooking with Color 4 Kids TV Show in NYC, I was impressed by this new cookbook by Deanna F. Cook. I love the visuals and step by step instructions and fun inventive ideas to make cooking for fun for kids!

It also teaches basic cooking techniques in kid-friendly language and offers recipes for making dozens of favorite foods from scratch, including French toast, granola, pancakes, sandwiches, smoothies, muffins, biscuits, applesauce, fruit leather, goldfish crackers, tortilla chips, Buffalo chicken fingers, pizza, sushi California rolls, pudding, and more. The recipes use fresh, healthy ingredients and feature imaginative presentations that kids will love to prepare (and devour), such as egg mice, fruit flowers, mini-meatballs, mashed potato clouds, and carrot coins. Includes fun stickers and other activities, and is super cute and fun for anyone with kids who love to cook or want to learn how to cook.

Get a copy on Amazon

Fig & Olive Oysters

3. Fig and Olive Restaurant NYC

My friend recently came for a visit from LA and wanted to try out some great food¬†in the city while she was here. So of course, being the foodie¬†tour guide extraordinaire that I am, had to find some cool new place to take her to. I found a place called Fig and Olive which I am absolutely in love with…the food and service were both amazing and I am definitely going back for more! They have an olive oil tasting served at the table¬†you when you first arrive in all different flavors from different regions.

They specialize in Mediterranean-inspired cuisine and have tons of great choices on the menu including a Crostini Bar where you can choose from all different varieties to accompany your figs, cheese, olives and other small bites. We ordered the Lobster Bisque and fresh raw oysters for  starters, then had the Lobster Risotto and Seafood Paella for our main. Everything was beautifully displayed and tasted amazing. A must visit if you love Mediterranean food and are visiting in NYC..and they also have locations in LA, Newport Beach and Chicago.

http://www.figandolive.com

Coney Island Cheesecake

4. Coney Island Confetti Cheesecake

All I can say is – how fun is this? It’s a super cute confetti cheesecake I found on¬†How Sweet It Is blog that was originally created by Rosie of Sweetapolita.

This gorgeous creation is colorful and sweet and made out of cheesecake, sprinkles, ice cream cones and nuts…just like a fun Summer day at the beach¬†hanging at the amusement park.

Get the recipe: http://www.howsweeteats.com/2015/05/coney-island-cheesecake/

viniq

5. Viniq Shimmering Liqueur

When Summer arrives, I love to experiment with fun, fresh and new cocktail recipes. I received a sample of Viniq, which is a gorgeous¬† shimmering liqueur (yes, it shimmers when you shake the bottle)! A fusion of Premium Vodka, Moscato, and Natural Fruit Flavors, it’s refreshing and perfect for a cocktail out on the patio. I mixed the Ruby flavor with some Pomegranate Sangria Seltzer, a dash of fresh lemon juice and topped off the concotion with some fresh raspberries. Totally delicious and a great addition of sparkle for my 4th of July celebration. Comes in 2 flavors and lots of great recipe ideas on their website. Delicious!

http://www.viniq.com/

Lemoncello Restaurant

6. Lemoncello, Rochester NY

Everyone loves Italian food right? Well at least I do – it’s definitely one of my favorite foods to cook and eat on the planet. There’s an awesome spot in Upstate NY (East Rochester) called Lemoncello which is easy on the eyes as well as on the palate. Try the Veal French, a lightly egg battered fillet of veal (4 to be exact), with a gorgeous silky lemon butter wine sauce over linguine. Another specialty is their Lemoncello Veal (or Chicken) which is another light pasta dish served with sauteed veal, olives, artichokes, spinach and pasta in a lemon cream sauce. TO DIE FOR.

Chef Silvana Formoso is from Sicily which is reflected in their awesome menu. You can find a variety of salads, gourmet pizza, and delicious appetizers like Artichoke French, Calamari Fritti, Beef Carpaccio and Sauteed Greens and Beans. There’s plenty of amazing main dishes on the menu to choose from too – Cioppino, New Zealand Rack of Lamb, Pork Osso Buco, Stuffed Eggplant, Chicken Marsala and Milanese, Grilled Rib-Eye, Homemade Lasagna, Ravioli and Manicotti, Risotto and more. They even have BYOB on Tuesdays with no corkage fee, and you can enjoy the Summer weather on their outdoor patio and live music in the Summer. The decor is quaint and cozy, and the service is impeccable. They have a great wine list and all their bread is shipped in from Toronto and fresh baked in house every day so it’s still warm and crispy when it gets to your table! Owner Massimo Albano even gave us a shot of Limoncello for dessert on the house. Love this place and will definitely be back for more next time I’m in town! #delicioso

www.lemoncello.com

nature charm bracelet

7. Keith Lewis Studio

I recently went down to State College PA for a huge Summer Arts Festival at Penn State with some friends. It’s an annual show with amazing art, food, music and all the gorgeous jewelry, pottery, handcrafted gadgets and accessories a girl could want. One artist that stood out to me was Keith Lewis – he makes gorgeous handcrafted jewelry out of pearls and metal and precious stones that will make your eyes water out of pure lust.

www.keithlewisstudio.com

Flying Tiger camera bag

8. Flying Tiger Copenhagen

I recently discovered this groovy store a few weeks ago when I was strolling around the Flatiron District in NYC. I’m not sure exactly how to describe it but it reminds me of a cross between Target, IKEA, a boutique home / gadget store and flea market all in one space. They have all kinds of stuff for your office, home, kitchen, games, kids toys, party supplies, travel supplies and a million and one cool as can be highly designed, inexpensive gadgets. There’s only one store in NYC but you can always catch a flight to Copenhagen or Iceland or Japan if you feel the urge. If not, check out their cool stuff online. Unique, savvy and super fun.

http://flyingtiger.com/

 

crisco coconut oil

9. Crisco Organic Coconut Oil

Coconut Oil is all the rage these days, because it’s great for cooking in high temperatures, it’s a good fat and has a gorgeous flavor. There’s a new kid in town from Crisco and I had the opportunity to sample some of their new organic coconut oil. It’s perfect for frying and roasting veggies, meats, and can even be used in baked goods.

Check out some of their recipes and videos online to get some creative ideas on how to use it and cook with it!

www.crisco.com

authentic-italian-gravy

10. Redpack Tomatoes

Redpack is one of the top tomato producers on the market and I had the opportunity to sample some of their Petite Diced Tomatoes with Garlic & Olive Oil and their regular Diced Tomatoes. Because they are fresh picked and canned immediately, the flavor is always fresh and juicy and the tomatoes are pre-cut right in the can, making them convenient to use in all of my recipes.

Redpack Tomatoes

They also offer canned Whole Peeled Tomatoes, Crushed Tomatoes and Redpack Tomato Sauce which are great for making all kinds of dishes like salads, sauces, pasta dishes, tacos, casseroles and more.

Redpack is one of many premium quality brands under the Red Gold Umbrella, which opened its doors in 1942. Today they produce over 100 different styles and flavors of tomato products in 20 different sizes and containers.

Check out all their product varieties online and get some great recipe ideas there too while you’re at it!

http://www.redgold.com/redpack

 

Shrimp & Veggie Pasta Salad with Lemon-Herb Vinaigrette

Seashell Shrimp Salad
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Seashell Shrimp Salad

One of my favorite recipes to make for a summer BBQ or outdoor party is  Shrimp and Veggie Pasta Salad with Lemon-Herb Vinaigrette. It has a light, lemony herb dressing with fresh basil, parsley, dill and tarragon, along with a touch Dijon mustard, Champagne vinegar, olive oil and fresh lemon.

I love using big seashell pasta and adding plenty of fresh veggies including cucumbers, celery, roasted red peppers, grilled corn and scallions for crunch, and adding fresh sautéed shrimp, which you can also grill if you prefer. It goes perfectly with grilled chicken, burgers, skewers and fresh fruit like watermelon, pineapple and mango.


Shrimp

First cook your seashell pasta, drain and set aside. Then you can either grill the shrimp or sauté it for a few minutes in a large sauce pan with some fresh lemon, herbs, seasonings and olive oil and let cool while you prep the other ingredients.

corn

Season and grill the corn, shave off the kernels and add to the salad with the rest of the veggies (celery, cucumbers, roasted red peppers, green onions). Feel free to sub whatever fresh veggies you like to the salad to make it colorful and healthy!

dressing

Make the Lemon-Herb Vinaigrette by whisking together some extra virgin olive oil, Champagne vinegar, Dijon mustard, fresh lemon, salt and pepper and chopped fresh herbs.

Salad Ingredients

Pour over the pasta, veggies and shrimp in a large mixing bowl and fold together. I like to put the salad in the fridge and let the flavors meld together  Рyou can really taste the fresh herbs and zingy lemon when you let it sit together for a bit.

shrimp veggie pasta salad

So easy, so light and refreshing and perfect for a backyard BBQ or beach party.

Shrimp & Veggie Pasta Salad with Lemon-Herb Vinaigrette

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Serving Size: 1 cup

Ingredients

  • 1 pound of pasta (medium-large shells or rotini)
  • 2 tablespoons olive oil
  • 4 scallions, thinly sliced
  • 1 pound small shrimp, peeled, cleaned and deveined, tails removed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Old Bay Seasoning
  • Sea salt, to taste (for shrimp and salad dressing)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 1/4 cup fresh herbs, roughly chopped (tarragon, basil, parsley)
  • 2 fresh sweet corn cobs or 1 cup frozen
  • 1 cup English cucumber, diced
  • 2 ribs celery, finely chopped
  • 1/4 cup roasted red peppers, diced
  • 2 lemon wedges, squeezed for garnish

Instructions

  1. Cook pasta in salted boiling water according to package directions (usually about 9-11 minutes for al dente). Drain, rinse under cool water and set aside.
  2. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Slice scallions and cook until soft about 5 minutes. Increase heat to medium-high; add one more tablespoon of oil then add shrimp, red pepper flakes, Old Bay seasoning and sea salt; sauté together stirring constantly until shrimp are opaque, about 2-3 minutes. Remove from heat and set pan aside to let shrimp mixture cool.
  3. In a large mixing bowl add salt and pepper, vinegar, mustard, garlic, lemon juice and zest. Use the KitchenAid¬ģ 3-Speed Hand Blender with the whisk attachment to blend ingredients together and slowly pour in the olive oil in small amounts until the dressing is emulsified and mixed well. Chop the fresh herbs, mix into the Lemon-Herb dressing and set aside.
  4. Prepare the fresh corn by grilling it ‚Äď add a little olive oil, salt and pepper, then char it over a medium-high grill for about 15 minutes. Shuck the cooked kernels off the cob and set aside in a separate mixing bowl. If using frozen sweet corn, simply boil in 1-2 tablespoons of water in a small pot over medium-high for 3-4 minutes, then drain and place into a bowl, set aside.
  5. Add the cucumbers and celery to the accompanying mixing bowl of the KitchenAid¬ģ 3-Speed Hand Blender, and pulse a few times until chopped into a small to medium dice. Chop each vegetable separately to avoid overfilling the blender bowl. Chop the roasted red pepper into medium diced pieces. Throw all the chopped veggies into a bowl and set aside.
  6. Pour the cooked pasta, shrimp and scallion mixture, corn and all the prepped veggies into a large mixing bowl and add the Lemon-Herb dressing. Gently mix all the ingredients together with a large spoon. Garnish pasta salad with additional chopped herbs, fresh lemon juice and additional salt and pepper to taste, if desired. Cover the bowl in plastic wrap and store in the refrigerator or cooler until ready to serve.
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READ THE FULL POST ON THE KITCHENAID BLOG TO SEE HOW I MADE IT WITH MY KitchenAid¬ģ¬†3-Speed Hand Blender + TIPS FOR¬†PLANNING THE PERFECT BEACH BASH

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