Culinary Adventures with Camilla

This is a sponsored post written by me in conjunction with a Locavore Feast I hosted .  Some ingredients were provided for this post and this page may contain affiliate links. No dinner party is complete without a few fresh salads, I say. And for a recent Locavore Feast, I wanted to use the wildflower honey from Carmel Honey Company in a hearty salad with greens from Serendipity Farms.* Ever grateful that two of my favorite purveyors donated to this fundraising dinner. Ingredients Strawberry Vinaigrette 1 C strawberries, stemmed and quartered 1 T honey  5 T red wine vinegar  1/3 C olive oil  1 t salt  1/4 t black pepper Salad greens, thinly sliced (I used the Braising Greens Mix from Serendipity that included kale and chard. Feel free to use less hearty greens if you wish) fresh strawberries for garnish freshly ground salt, as needed freshly ground pepper, as needed crumbled cheese, optional (I forgot to add this. Whoops!) ...

One of the great things about being part of the food blogging world: Every once in awhile, a blogger that I know and love publishes a cookbook. That's the case for Susan of The Wimpy Vegetarian . Susan and I have posted in #SundaySupper together as well as #BreadBakers and #SRC (Secret Recipe Club) when that was still active. So, when I saw that she was writing a cookbook, I offered to test some recipes for her. She didn't end up needing my help, but I immediately ordered a copy of her book - The Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love by Susan Pridmore* - as soon as I was able. It was released at the end of July, so you can order it and get a copy for yourself. Fuss-Free and Fabulous The subtitle to Susan's cookbook is "Fuss-Free Recipes Everyone Will Love." She's too modest to do so, but she could have claimed "Fuss-Free and Fabulous Recipes...".  I found the organization of the book appealing in its simpl...

We thoroughly enjoyed the Mujadara I made for Cook the Books , but we did think it was too sweet. So, I decided to make a v.2. For this version, I only caramelized one onion...and added a fennel bulb to the mix. Also, I added in some braising greens. It was perfect! Ingredients 1/4 C olive oil 1 large onions, peeled and thinly sliced 1 medium fennel bulb, trimmed and thinly sliced 1 t organic coconut sugar 1 t ground cumin 1 C brown lentils 1/2 C organic brown basmati rice 2 C braising greens  1 t ground sea salt chopped fresh parsley lemon wedges for serving olive oil for serving Procedure Heat oil in a large, flat-bottom pan. Add the onions, fennel, coconut sugar, and cumin. Cook, stirring occasionally until the onions are deeply caramelized, approximately 45 to 60 minutes. Do not rush this step. Sort through the lentils. Add water to cover the lentils completely by at least an inch. Bring to a boil over medium heat. Reduce heat to a simmer and cove...