Culinary Adventures with Camilla

It's time for my monthly post for Shaheen's 'Eat Your Greens' food blog challenge, at  A2K - A Seasonal Veg Table .  Here's  the invitation . Encouraging people to eat their greens is a passion of mine. We even eat the greens from our carrot bunches! In fact, this salad dressing uses carrot green tops. But, if you don't have any, you can use whatever herbs you have on-hand. Ingredients 1-2 handfuls of greens per person whatever other fun flavors you want to add - I used fresh radishes and fresh fennel 1½ t ground mustard 3 T seasoned rice wine vinegar 5 T  extra virgin olive oil 8 T buttermilk 1 T fresh carrot top greens, washed, dried, and finely chopped freshly ground salt and freshly ground pepper, to taste Procedure Place all of the salad ingredients in a large bowl. Place all of the dressing ingredients in a mason jar with a lid. Shake to emulsify. Toss to coat. Serve chilled.

I'm all about balance. So, to counter all of my #burgermonth posts , I'm sharing a greens post for Shaheen's 'Eat Your Greens' food blog challenge, at  A2K - A Seasonal Veg Table .  Here's  the invitation . Encouraging people to eat their greens is a passion of mine. We even eat the greens from our carrot bunches! Here's a salad that we make all the time; I presented this at a teen cooking class I taught this month called Eating a Rainbow . All of the kids loved it! Funny story about this recipe. It's really a massaged kale salad, but I wanted to incorporate what my kitchen elf asked about it in its title. Raw kale is tough, so you need break down the fibers somehow. In the past I have blanched it, softening it before using it in a recipe. Massaging it accomplishes the same thing. The first time my littlest kitchen elf helped me, this was our conversation: D, can you help Mommy with dinner? "Sure, what can I do?" Can you please...

I saw Shaheen's 'Eat Your Greens' food blog challenge, at A2K - A Seasonal Veg Table and I knew that I wanted to participate. Here's the invitation . Encouraging people to eat their greens is a passion of mine. We even eat the greens from our carrot bunches! Pesto is one of my favorite greens recipes because it's so versatile. It's a sauce that originated in the Ligurian region of northern Italy.  Pesto genovese,  from Genoa, traditionally consists of crushed garlic, basil, and pine nuts blended with olive oil and  Parmigiano Reggiano.  But you can make it from any greens that you have. I've made it with Mizuna greens, dandelion greens, and even just parsley. This version is made with wild arugula greens, parsley, and black garlic. Click to read about  my intro to black garlic . This is a super duper, super delicious non-traditional pesto. The name derives from the Italian verb  pestare  which means to pound or to crush, referring to t...