Culinary Adventures with Camilla

When we were out of town last week for our camping trip, I had my mom and dad pick up our High Ground Organics CSA. They always appreciate it! She gave these back to me. Maybe she wasn't sure what to do with the Romano beans. This is a quick, easy, but tasty sidedish that highlights the freshness of these beans. We love it. Ingredients bunch of Romano beans 2 tomatoes, sliced into wedges 1 T whole grain dijon mustard 1 T red wine vinegar 3 T olive oil freshly ground salt freshly ground pepper Procedure Trim the ends of the Romano beans and slice into 1" segments. Blanch beans quickly in boiling water. Drain. While the beans blanch, place the mustard, vinegar, and olive oil into a large mixing bowl.  Whisk together to form a dressing. Toss in the tomatoes.  Add in the beans. Season with salt and pepper to taste. Serve while still warm. Enjoy!

After I brought out my Lemon Zucchini Chevre Pizza - and after the boys each ate a slice - Riley, very politely, asked if I had any more dough and could I make a version without the chevre. I knew it wasn't a mini-boy favorite when I made it, but went with it anyway. So, I asked what kind of cheese he would like me to use and he walked over to the fridge: Can you use this shaved parmesan and romano instead? I like everything else. "Can you skip the black pepper, too?" piped up the littlest Mann. Fine. More leftover chevre for my lunch and Daddy's lunch tomorrow.  Here's take two of the zucchini pizza tonight. It's a good thing this dough is fast. Quick and Easy Pizza Dough 1 T active dry yeast 1 T organic granulated sugar 1 C warm water 3 C white whole wheat flour 1/2 C ground almonds 2 T olive oil Preheat oven to 450 degrees F. In a large mixing bowl, dissolve yeast and sugar in warm water. Let bloom until creamy, about 10 minutes...