Culinary Adventures with Camilla

Today the #OurFamilyTable is sharing herbaceous recipes! Christie of A Kitchen Hoor's Adventures encouraged the bloggers: "The first full week of May is National Herb Week. Show us you show stopping herbaceous recipes highlighting their flavors." Pesto Carbonara by A Kitchen Hoor's Adventures Bastounakia with Parsley, Sage, Rosemary, and Thyme by Karen's Kitchen Stories Lemon Thyme Lemonade by Our Good Life Blue Bayou Golden Beet & Arugula Salad by Simply Inspired Meals Herby Salt and Vinegar Chip Fish by Hezzi-D's Books and Cooks Thyme Tea by Home Sweet Homestead Asparagus Soup with Chimichurri by Art of Natural Living Sabzi Khordan (Fresh Herb Platter) by Culinary Adventures with Camilla We share Recipes From Our Dinner Table ! Join our group and share your recipes, too! While you're at it, join our Pinterest board , too! Sabzi Khordan Fresh Herb Platter I used to have a friend from Iran. And whenever w...

On the first day of summer, I wrote about this multi-day, multi-blogger celebration of all guacamole:  #GuacSquad12 . We've timed this guacamole celebration to coincide with the  release of the Guac-Lock™ by Casabella . At the beginning of the month, I shared the amazing giveaway we have with items from our generous sponsors: enter  here ! You can win a Guac-Lock™ of your own. Click for my review of the Guac-Lock™. Today, I'm wrapping up the #GuacSquad12 event with a recipe that makes me want to pull out the ouzo and yell 'Opa!' Ingredients  Guacamole 2 ripe avocados* (thank you,  Melissa's Produce ) 1/2 t oregano paste or 1 T fresh oregano* (thank you,  Gourmet Garden ) 1/2 t cilantro paste or 1 T fresh cilantro* (thank you,  Gourmet Garden ) 1-1/2 t chunky garlic paste or 1-1/2 T fresh garlic* (thank you,  Gourmet Garden ) 1 t ground cumin juice from 1 organic lemon 1 t olive oil salt and pepper to taste 1/4 C...

It's not a party without some meatballs, right? I whipped up these #TripleSBite-worthy ones with a little help from event sponsors  Acala Farms   and  Gourmet Garden Herbs & Spices .   Just for fun, here are the (purported) aphrodisiac qualities to this dish... Chili peppers : The capsaicin in chili peppers heats up the body, increases blood flow, and causes the brain to release endorphins, which are feel-good chemicals. Many cultures throughout history have claimed peppers as an aphrodisiac.  Cucumber : Besides the obvious assumption about the cucumber, it's been reported that the scent of cucumber arouses women. Hmmm...I've never thought about that. Also, its high water content, when consumed, can also hydrate and refresh you. Ingredients Meatballs 1 pound grass-fed organic ground beef 1/2 C small cubes of bread or breadcrumb 1 t chunky garlic (I used some from  Gourmet Garden Herbs & Spices ) 1/2 t lemongrass  ...

This week the boys have been at the beach for surf camp. Not sure if they are actually surfing...the water has been pretty flat and glassy. I've heard a lot about skim-boarding, splashing around, and one of their teachers' dogs. But they've been there, getting sand between their toes and salt water up their noses, so it's all good. photo from the Wahine Project facebook page Can you spot my boys?!? On this last day, they are joining forces with the girls' tribe (yes, that's what they call it) for an end-of-the-week potluck and smoothie party. Fun! With our last name, we were assigned "protein." So, I whipped up two frittate to share. Spinach-Chard-Feta Frittata 1 C chard, chiffonaded and blanched 2 C spinach, chiffonaded and blanched freshly ground sea salt freshly ground pepper 8 eggs splash of milk 1/2 C crumbled feta 1/2 C grated parmesan Zucchini-Carrot-Gouda Frittata 2 C sliced zucchini 2 C carrots, sliced into co...

This month the  Pass the Cookbook  crew - under the leadership of Kita, the culinary force behind  Pass the Sushi  - is cooking from Erin's pick. Erin blogs at The Spiffy Cookie  and chose a cookbook I've actually reviewed for the publisher:  Breakfast for Dinner  by Lindsay Landis and Taylor Hackbarth, the authors of the Love & Olive Oil blog . Here's my review with three dishes , including Grapefruit-Barley Risotto, Grapefruit-Rosemary Risotto, and Earl Grey Panna Cotta. I was tickled that Erin picked three dishes for Pass the Cookbook that I didn't make earlier. Awesome. We could choose from: Breakfast Sausage Ravioli, Italian-Style Stuffed French Toast, and Lemon Poppy Seed Thumbprints. I opted for the savory French toast as a starting point. I subbed in feta cheese and used greens from our High Ground Organics CSA. This was a delicious dinner! makes 6-8 slices Ingredients For the filling splash of olive oil 2 green garl...

It's #SundaySupper time again. And this round we are stuffing, rolling, and wrapping. What a fun theme! I considered stuffing grape leaves, tomatoes, peppers, and even apples. But in the end, I wanted to make something with eggplants.  A couple of years ago, I hosted an eggplant dinner for two friends' birthday celebration; I called it 'Ode to an Aubergine.' Little back story: one of our friends claimed to not like eggplant. I took the challenge to come up with an entire dinner menu made with eggplant...from Eggplant Boats to Creamy Eggplant Soup and Braised Lamb Over Eggplant Puree to dessert. Yes! Even dessert. I made an Italian dessert - Melanzane al Cioccolato  - with eggplant and chocolate. And, of course, I ordered eggplant hats for everyone. The dinner was a wild success and the eggplant-averse friend declared, to my delight, Okay, I like eggplant now! So, for this edition of #SundaySupper - Stuff, Roll, Wrap - I decided to do my own versi...

I love eggplant and wanted to make an eggplant-honey dip for a honey-themed baby shower I was co-hosting. I started with my recipe for Melitzanosalata   and went from there.  2 large eggplants juice from 1 Meyer lemon 1/4 C diced onions 2 diced shallots 1/4 C olive oil + splash for sauteeing 2 T honey (I used a local pine honey) 1 T minced cilantro 1 T minced basil 1/2 C crumbled feta, divided into 1/4 C portions freshly ground salt freshly ground pepper Preheat the oven to 350 F. Slice eggplant in half, sprinkling with salt and pepper and drizzling with olive oil to coat the entire cut surface. Place them in a roasting pan, cut side down, cover with foil, and bake for 60-70 minutes. Let cool until they can be handled. Scoop out all the insides into large mixing bowl. In a large, flat-bottom pan, add onions and shallots. Saute in a splash of olive oil until translucent. Add the onion mixture, herbs, lemon juice 1 T honey, and 1/4 C feta to the eggplan...

Frittata, in Italy, is usually a Sunday dinner kinda thing  that uses up all the leftovers from the week. So, for Dylan's ' May the Forks Be With You' birthday brunch , I decided to use up some of our High Ground Organics goods for a veggie-heavy frittata. 1 fennel bulb, trimmed and thinly sliced 2 C collard greens, chiffonaded and blanched 6 carrots, sliced into thin coins 2 T fresh herbs, I used a mixture of basil and parsley freshly ground sea salt freshly ground pepper 8 eggs splash of milk 1/2 C crumbled feta Butter your baking dish and layer in your veggies. Sprinkle with cheese. Top with eggs beaten with milk. Sprinkle with freshly ground sea salt and pepper.  Cover with foil and bake in a 350 degree oven for 50 minutes. Uncover and return to the oven for an additional 10 minutes. Let cool slightly. Cut into small squares and serve warm or cold. My Millennium Fal-corn Salsa was just my   Roasted Tomato-Corn Salsa .

For a Time Capsule Burial and Breakfast for Riley's class, I signed up to bring a Veggie Galette. I wanted to use the kale from my WE Cooperative CSA box and some sweet onions. I started with my recipe for  Pâte Brisée .  [Click name to go to the recipe post.] Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place. Leaving a 2-inch border, fill the crust - with caramelized onions, sliced parboiled potatoes, and a handful of crumbled feta cheese - and fold up the edges to make a free-form galette. Drizzle the top with olive oil, sprinkle it with freshly ground sea salt and freshly ground pepper. Bake in a 425 degree oven until lightly browned on the edges, approximately 50 minutes. Let cool for 10 minutes befo...

I wanted to use my bounty of tart, ruby stalks to create some savories and came across this salad recipe: Beet, Rhubarb, and Orange Salad . And I used it as an inspiration for my own creation...  This made 2 dinner-salad sized plates... 2 salt-crusted beets , rinsed, peeled, and sliced 1 rhubarb stalk, sliced into matchsticks salad greens 1/4 C sliced almonds 1/2 C fresh sheeps' milk feta juice and zest from 1 Meyer lemon freshly ground salt freshly ground pepper In a large mixing bowl, place the salad greens and toss them with the lemon juice, lemon zest, and a splash of olive oil. Plate the greens and top them with the remaining ingredients - sliced beets, rhubarb pieces, almonds, and feta cheese. Season with salt and pepper to taste. *Update 6/4/2013: I am linking this post up the  The Law Student's Cookbook 's  June 2013 Pantry Party . The theme is cheese. Caseophile that I am, how could I resist?! While I used feta on my salad, get ca...