Culinary Adventures with Camilla

When I signed up to bring some treats to Riley's Mothers' Day Tea Party, I was vague: 'veggie tart' and 'veggie frittata.' I wasn't sure what veggies I would have in my fridge on cooking day. Tonight was the night. And I had Spring onions and fresh dill from my CSA box and some crimini mushrooms and cluster tomatoes. So here we go...we started with a flaky, buttery crust scented with fennel pollen... 2 C white whole wheat flour 1/2 C butter 1/2 C cold water 1 t fennel pollen Use a pastry cutter to blend the butter into the flour and fennel pollen. Add the cold water and mix lightly until it forms a ball. Roll the dough out and lay into a tart pan. Then I layered in lightly sauteed Spring onions, sliced mushrooms, and shredded asiago and mozzarella cheeses. Into the beaten eggs, I folded fresh dill and fresh parsley. Then I poured the egg mixture over the veggies and pressed halved tomatoes into the egg. Season with freshly ground pink H...

When you add four ingredients to vegetables, you transform them into Earth's candy - caramelized and concentrated. Delicious. Oh, the four ingredients: olive oil, salt, pepper, and heat. I decided to roast some of the root vegetables I had in the fridge to put atop our Easter salad. Peel and cut veggies into bite-sized pieces. For this batch I used celery root, parsnips, carrots, and red beets. Place them in a roasting pan, drizzle them with olive oil, sprinkle them with freshly ground sea salt and pepper. I did add some fresh rosemary to this batch. Okay, this took five ingredients! Cover them with foil and roast in a 350 degree oven for 45 minutes. Uncover and let them roast - and caramelize - for another 15 minutes. Place the roasted veggies on top of mixed greens. Season with salt and pepper. Dress with olive oil and juice from one lemon. I used a rosemary -infused olive oil. Toss and serve. I am sharing this recipe with Beyond the Peel's Whole Food Wednes...