Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of   Charles Viancin . *   All opinions are my own. Here we are on day three of our Summer Equinox Progressive Picnic. Read more about the event and enter the giveaway:    here  or below. Today I am sharing two recipes for a salad course - one sweet and one savory. This is the savory course and I found inspiration at one of our weekly farmers' markets.    The boys picked golden beets, dandelion leaves, carrots, and summer squash; I was inspired by some organic lemons for an easy summer dressing. You can read my thoughts about the  air-tight lids   by Charles Viancin in my Summer Fruits with a Black Currant-Rosemary Drizzle post. They are such a great alternative to using disposable plastic wrap to get your salad from the kitchen to the potluck table. The Giveaway The giveaway runs from June 19th and ends on June 26th, 2017 and is open to US residents only....

This is a sponsored post written by me on behalf of  Charles Viancin   and The Republic of Tea .*   All opinions are my own. Here we are on day three of our Summer Equinox Progressive Picnic. Read more about the event and enter the giveaway: here  or below. On Monday  Café Terra  started us off with a cocktail, her  Black Currant Rosemary Chiller ;  on Tuesday,  Amy's Cooking Adventures   made Pico de Gallo . A nd today I am sharing two recipes for a salad course - one sweet and one savory. This is the sweet course. But, first, I must tell you about a few products from one of our sponsors, Charles Viancin. #InspiredbyNature Items I try to minimize waste in our household as much as possible, embracing the greenie tenets of reducing, reusing, and recycling. So, buying disposable plastic wrap is low on my list. I have used waxed cloths instead of plastic wrap and was excited to try the air-tight lids   by Charles Vianci...

Today I am starting off the #TastyParTEA online event. You can read all the details - meet the other bloggers, view our posting schedule, and enter the giveaway - at my kick-off post . I love incorporating tea into dishes. So cooking with tea isn't new to me. I've  poached pears in Earl Grey , folded  mint tea into shortbread , made  Matcha Ice Cream , used  Earl Grey in brownies , and  marbled eggs in black tea ...just to name a few.  Lapsang Souchong adds smokiness  to dishes without using, say, bacon! This recipe used items from the event sponsors* - the Green Tea Magnet and Infuser Set and 2-Cup Poppy Tea Pot from Charles Viancin and Brain Boost Super Green Tea from The Republic of Tea . And it was a quick, delicious lunch on a busy Sunday afternoon. Ingredients 1/4 to 1/3 lb fish per person (I used Pacific cod) freshly ground salt freshly ground pepper 4 C water 2 green tea teabags or 2 T green tea (I used The R...