The concept is simple. Sauté shrimp with shallots, garlic, lemon, and toss with spinach and linguine. Pretty straightforward, right?
Here's where it gets interesting. Instead of just squeezing some lemon juice over the pasta, or grating lemon zest, we are sautéing thin slices of lemon until they are well browned and caramelized. Those sautéed lemons slices get minced and added to everything else.
These apple carrot cupcakes are what happens when you can't decide between carrot cake and apple cake; they're the best of both, combined. They are a little sweeter than a muffin, but with all of the texture and flavor from apples, carrots, coconut, and pecans, and topped with cream cheese frosting.
Move over kale, cauliflower is now the "it girl" these days. There are just so many wonderful dishes you can make with it! This simple pasta with cauliflower, tomato, and Parmesan is a great example. I've adapted the recipe from a Sicilian recipe by Vincent Schiavelli that appeared years ago in Saveur.
It's outrageously good; I've been eating the leftovers for days, which just seem to get better as the flavors have more time to meld.