Culinary Adventures with Camilla

Here we are at the March 2020 Soup Saturday Swappers event. Wendy of  A Day in the Life on the Farm  started this event and, every month, I get a new array of soup recipes to put in my to-try pile. This month, April of Veggies First Then Dessert  invited us to think about Spring soups. She wrote, "Just because the weather is starting to warm up, doesn't mean you have to put away the soup pot. Let's create some soups that feature the fresh greens of spring. Think artichokes, asparagus, herbs, leeks, peas, whatever makes you think of a green spring!" Wendy is stepping in for April and organizing us as we share our recipes today. Here's the line-up... Carrot and Fennel Soup with Homemade Stock by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplices One Pot Veggie Soupma by Sneha's Recipe Roasted Fennel and Spring Green Soup by Culinary Adventures with Camilla Sardinian Herb Soup by Karen's Kitchen Stories Split Pea Soup by M...

This week, Christie of A Kitchen Hoor's Adventures and Cynthia of Feeding Big have us celebrating the bounty of farmers' markets. "If you can buy it at a Farmer's Market and can use it in a recipe...share it!" they urged. #FarmersMarketWeek Monday Recipes Aunt Mary's Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids  BBQ Corn on the Cob with Dilled Butter by Red Cottage Chronicles  Beef Tacos with Peppers, Onions & Salsa Verde by Books n' Cooks  Blistered Tomato Dutch Baby by A Kitchen Hoor's Adventures  Blueberry Crisp for Two by Family Around The Table  Blueberry Scones by The Freshman Cook  Cherry Stout Jam by The Redhead Baker  Farmer's Martket Frittata by New South Charm  Freshly Dug Potato Salad by Culinary Adventures with Camilla  Intro post by Bear & Bug Eats  Israeli Salad by Caroline's Cooking  Marinated Mozzarella and Tomato Appetizers by Jolene's Reci...

The second Saturday of the month is one of my favorite days. Do you know why? Because it's our #winePW - Wine Pairing Weekend - reveal. I absolutely adore it. How can you not love bloggers who love food  and  love wine?! It's a fantastic event from which I never fail to make a wine shopping list. And this month Wendy, in her debut hosting appearance, of  A Day in the Life on the Farm  is hosting. Here's  Wendy's invitation   for  " A Wine Lover's Dilemma." She's asked us to choose our favorite spring flavor and pick a wine that will highlight all of the wonderful qualities in the dish. What a fun project! If you see this early enough, please join us April 11th at 11 a.m. Eastern Time. We’ll be chatting on twitter at  #WinePW  about our Spring food and wine pairings. We’d love to have you join us! During these events, I try to highlight a local-to-me vintner and, if possible, a new-to-me vintner. It's an adventure all around....

One of  March 2015 challenges  for the  Jamie Oliver Food Revolution  Ambassadors ( I'm the Monterey #FRD2015 rep! ) is to... Go Meatless. Meat Free Week in the United Kingdom is March 23-29, 2015. While I knew that I didn't want to go meat free for the entire week - we are traveling that week and have friends staying with us - I planned to, at least, do some Meatless Mondays during the month of March.  We have very few allergies in our family and I try really hard not to voice the words "we don't eat ____________." That includes meat. I prefer to clarify my restrictions; "we don't eat chicken that's been treated with hormones and antibiotics" or "we don't eat cattle from feed lots." But we can all stand to reduce our meat intake.  Back when I was a vegetarian, for more than half a decade, I had a chart on my refrigerator about what foods to combine to make complete proteins: grains + legumes or greens + seeds, for e...

When we drove into our favorite market in Arcata, on our way to Grizzly Creek Redwoods State Park, there was a farmers' market set up in the parking lot. Perfect! I picked up organic pea shoots and golden tomatoes; we had fresh basil from our visit to the greenhouse in Canby. Ingredients organic pea shoots golden cherry tomatoes, halved water salt pepper fresh basil, thinly sliced olive oil Procedure Quickly blanch the pea shoots. Do not overcook. Drain pea shoots and lay on your plates. Top with tomatoes. Season with salt and pepper. Sprinkle with fresh basil and drizzle with olive oil. Serve immediately.

Welcome to a brand-new-to-me event: #Sunday Supper.  Every week creative cookers and bakers from all around the blogosphere converge to create a themed, virtual potluck with the goal of enticing families back around the dinner table. My husband, boys, and I eat two meals a day together, so Sunday dinner is nothing out of the ordinary. But I can definitely get behind a movement that focuses on families sitting, conversing, and eating supper together.  DB, the Foodie Stuntman, who blogs at Crazy Foodie Stunts is our host this week. The theme is Eat Your Greens. It's the perfect week for me to join the fun. If you've been following me for even a brief period, you'll know that I put greens in everything. I fold them into ricotta dumplings, Malfatti di Ricotta e Bietola ; I bake them into frittata - here's a chard-laden Marigold Frittata ; and one of my favorite Indian dishes is Palak Paneer , homemade paneer cheese in an lightly spiced, emerald-hued sauce. So,...

  When I told Ulla that we would bring a picnic for them between their two shows, I tried to think of a good theme. Since the girls were spoons, I decided I'd bring things that we had to eat with a spoon. First up: a chilled pea soup. 2 leeks 4 C fresh, shelled peas 6 C organic chicken broth freshly ground pink Himalaya salt freshly ground flower pepper dash of ground ginger fresh pea shoots thinly sliced fresh mint   In a large soup pot, caramelized the diced, trimmed leeks until they are softened and translucent. Add 3 C of the peas and all of the chikcken broth. Simmer till the peas are cooked. Season - to taste - with the salt, pepper, and ginger. Let cool slightly. Then, add the remaining peas and, in small batches, blend in a blender until smooth. Chill completely. Serve with a garnish of fresh pea shoots and fresh mint.

Here we are at week five of the Food Matters Project , the brainchild of Sarah of 20somethingcupcakes and Kate from Cookie + Kate . Each week we all - here's the 'we' and we've grown to just over three dozen fellow foodie bloggers - cook the same recipe, from Mark Bittman's The Food Matters Cookbook, posting our interpretations and adaptations. This week Dominica of  winefoodlove  assigned us Mark's Seared Bean Sprouts with Beef and Sesame Orange Sauce. Here's the hostess's post .  I switched things up a little bit, using pea shoots instead of bean sprouts and Bearss lime zest and juice instead of orange zest and juice. I added wild arugula and I served it over cappellini garnished with both black and white sesame seeds for a delightful dinner. 3 tri-tip steaks, sliced thin 1 T minced garlic olive oil pea shoots wild arugula zest and juice from two Bearss limes 3 T soy sauce 1 T organic honey freshly ground pink Himalaya salt and flower pepper rough...

When you are in a rush to get dinner on the table, what do you make? After spending some time at our old house packing and cleaning and taking Riley to his mandolin lesson, my culinary creativity was waning and it was getting late. I opened up the fridge and found organic pea shoots, julienned carrots, fresh spinach, marinated tofu and thought: soba! Well, in this case, soba- style ; I didn't actually have any buckwheat noodles. Boil the noodles. In another pan wilt the spinach with the carrots until they are barely softened. Turn off the heat and add the pea shoots. The residual heat with steam them slightly, but not make them too limp. Add sliced tofu. Add in the noodles when they are cooked and drained. Dress everything with mixture of rice vinegar, soy sauce, honey, and toasted sesame oil. Add minced garlic and ginger for more flavor. Toss till everything is coated. Serve with a sprinkling of black sesame seeds.