Culinary Adventures with Camilla

These grain bowl salads are the perfect Autumn side dish or main dish. And I love that they are so, so simple to assemble! Here are six variations using three different grains - farro, barley, and quinoa. But use whatever grains you have. These would be just as tasty with rice, freekah, or even buckwheat! You can watch the process on the CulinaryCam YouTube channel ...or right here! Ingredients are listed below for each bowl. But, as always,  I urge you to just be creative and use what you have. I love how easy these are to customize with whatever ingredients I have on-hand. They are colorful, toothy, and tasty. If you are local to me, I picked up all of the pantry items at The Quail & Olive in Carmel Valley. Anni always has great pantry items whose producers have great stories and make quality items. It's always a treat to go there and get inspired. Simple Crunch Quinoa Bowl 2 cups cooked quinoa 1/2 cup sliced purple cabbage 1/4 cup chopped celery 1/4 cup chopped bell pepper...

   This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   I learned something new today and thought I'd pass along my culinary enlightenment. I wanted to play with these co-pressed olive oils from  The Quail & Olive * to make some citrusy Easter cookies for this weekend and started to do some reading about the products.  I had always thought that these oils were infused. Nope . These are co-pressed which means that - at the time of milling - the grower take the olives and whatever is being used for flavoring and mills it at the same time! These aren't infused and don't use an essence; they use the real fruits. Wow. So, I decided to use the Lemon Olive Oil , Lime Olive Oil , and Blood Orange Olive Oil . The Blood Orange is the newest line-up from the Sciabica family in Modesto. Fresh blood ora...

   This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. When Anni at  The Quail & Olive *asked if I wanted to play with the  Raspberry Basil Vinegar  to create a recipe, I couldn't say 'yes' fast enough. I love a challenge and I really love supporting and highlighting local businesses. So I went to her shop, picked up a bottle, and starting thinking about possible combinations on the drive home. I had some mushrooms on my counter and decided to share my super simple process for making marinated mushroom. You can make this with any vinegar, but I used the Raspberry Basil vinegar and mirrored the flavors with the addition of some fresh basil from the garden. This recipe makes three half-pint jars. You can easily halve the recipe if you don't want that much or don't have enough ingredients. Thes...

   This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. When Anni at  The Quail & Olive *asked if I wanted to play with the  Raspberry Basil Vinegar  to create a recipe, I couldn't say 'yes' fast enough. I love a challenge and I really love supporting and highlighting local businesses. So I went to her shop, picked up a bottle, and starting thinking about possible combinations on the drive home. My tendency is to lean savory, so the first thing that popped into my head was salmon. I love the color combination of pink and red, so I decided to slow roast some salmon and top it with a fresh raspberry-basil salsa. And because fennel pollen, in my mind, is the equivalent of culinary fairy dust, I sprinkled that on top of the fish. Anni carries the Wine Forest brand fennel pollen in the pantry sect...

  This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   I am a sucker for anything pink, especially food...and especially around Valentines' Day. But, really, the color just makes me smile all year long. So, when Farmer Jamie of Serendipity Farms posted photos of some Italian radicchio she had available, I texted her immediately and ran over to meet her in a parking lot to exchange. My son joked, "Mom, you're like a vegetable junkie." Okay, there are worse habits, right? Look at these! They are gorgeous and delicious. So, you'll be seeing more recipes with these soon. But I started with a simple salad that was pink on pink on pink. All hues of pink!  I love supporting local businesses and this salad has the radicchio from Serendipity; beets and red onions from Robina's Organics ; and because radic...

 This page contains affiliate links , h owever, all opinions expressed here are my own.   I have made a lot of different chicken wing recipes. In fact, I've even won recipe contests with my chicken wings. But to post my bake-in-the-oven process on our  CulinaryCam YouTube channel , I made some Jamaican Jerk Chicken Wings. It was a hit!  I was inspired by a Jamaican Jerk seasoning that I ordered from the Raw Spice Bar ( on their website ). Click to watch the video here ! Ingredients  serves 4 3 pounds chicken wings, separated into drumettes and wings (tips saved for stock or discarded) 2 Tablespoons spice (I used the  Jamaican Jerk Seasoning from Raw Spice Bar ) 1/4 cup olive oil (I used the Triple A from The Quail & Olive*) freshly ground salt, if needed freshly ground pepper, if needed Also needed: baking sheet, parchment paper For serving (optional):dipping sauce, celery sticks, other veggies Procedure Preheat the oven to 450 degrees Fahrenheit. Line...

     This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. When Anni of The Quail & Olive * sent me home with a bottle of their limited edition Olio Nuovo   recently, I knew that I wanted to showcase its grassiness as fresh drizzle on some roasted vegetables or blistered green beans. Those are vegetables side dishes that make an appearance on my table at least a couple of times a week and this oil is a beautiful addition. And we filmed a clip to share this on our CulinaryCam YouTube channel , so you can watch the process: here  or right here...   Ingredients  serves 4 I decided to use the Quail & Olive  Roasted Garlic Olive Oil  to add that garlicky bite to the dish. I like using that because it adds the garlic flavor without the risk of burning garlic and making the final...