Culinary Adventures with Camilla

Today kicks off a week-long celebration of all things blueberry. Many thanks to Ellen of Family Around the Table   and Christie of A Kitchen Hoor's Adventures for wrangling all of us. Though this is a five day event, I'm only jumping in for four of the days. Here's what the bloggers have in store for the first day... Blueberry Week Recipes Breakfast Blueberry Liege Waffles by A Kitchen Hoor's Adventures Buttermilk Blueberry Buckwheat Pancakes by Palatable Pastime Glazed Blueberry Donut Muffins by Sweet Beginnings Drinks and Appetizers Blueberry Basil Bourbon Smash by Cookaholic Wife Blueberry Bubble Tea by Our Good Life Blueberry Lemon Naan Bread Appetizer by The Freshman Cook Blueberry Syrup with (Optional) Bourbon by Food Above Gold Roasted Blueberry French Toast Crostini by Daily Dish Recipes Sauces and Spreads Blueberry Barbecue Sauce by Karen's Kitchen Stories Saucy Honey & Balsamic Blueberry Jam by Faith, Hope, Love,...

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...

I had initially planned to share this with the Festive Foodies for National Pecan Day. But then I opted for pecan-crusted chicken thighs. But this was the sidedish that evening and it was easy and tasty. Ingredients 1 pound Brussels sprouts 3 T olive oil 2 T vinegar (I used apple cider vinegar) 2 T mustard (I used a spicy brown mustard, but you can use yellow) 1 t maple syrup 2 cloves garlic, peeled and pressed 2 T bleu cheese or gorgonzaola 1 C whole, raw pecans freshly ground salt freshly ground pepper Procedure Trim the stems of the Brussels sprouts and slice them as thinly as you can. I use a mandolin slicer for this. Chop 3/4 C pecans and leave the remaining 1/4 C whole. In a large mixing bowl, whisk together the oil, vinegar, mustard, maple syrup, and garlic to form a dressing. Add sliced Brussels sprouts to the dressing and toss to coat. Let stand for at least 15 minutes for the sprouts to soften a bit. Stir in bleu cheese and chopped peca...

Another week, another recipe for the Kitchen Matrix Project, named after Mark Bittman's  Kitchen Matrix  cookbook. You can read about it:  here . This month, I picked the recipes for the month am I'm very excited about the dishes and the bloggers who are joining me. And I am thrilled with how simple these recipes are to make. This week, I picked 'Celery + 16 Ways' for the group. If you don't have the cookbook, Bittman's celery recipes are available online at the New York Times:  here . More Celery An InLinkz Link-up Celery-Fennel Slaw I opted to make a celery slaw with fennel because it's what I had and I love those flavors together. I used a mandolin to get the slices thin and uniform. Ingredients 2 C shaved celery 2 C shaved fennel 2 T olive oil 1 T freshly squeezed lemon juice freshly ground salt pinch of fennel pollen Procedure Place all ingredients together in a mixing bowl. Toss to coat. Let stand for at least 1...

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. Yesterday I shared a Freshly Dug Potato Salad with Pea Shoot Pesto . And this last weekend, my Enthusiastic Kitchen Elf and I actually spent several hours at the Santa Cruz Westside Farmers' Market, getting inspired . #FarmersMarketWeek Tuesday Recipes Bing Cherry and Peach Galette by The Freshman Cook Bruschetta with Marinated Tomatoes and Ricotta by The Redhead Baker Cabbage Slaw with Seasonal Herbs by Culinary Adventures with Camilla Fresh Strawberry Lemonade by Family Around The Table How to Freeze Corn on the Cob by Frugal Pantry Kiwi Guacamole  by A Kitchen Hoor's Adventures Summer Pasta Primavera by Palatable Pastime Zapple Crisp by Cooking with Carlee Zucchini Raisin Cookies by Jolene's Recipe ...

As I embark on my Whole30 Adventure , I have been asked to share some of my recipes. Happily. Whether you're on your own Whole30 journey, or just looking for some new whole foods recipes, I hope you'll follow along. This recipe is so easy and it's just as good freshly made as it is for lunch the next day. Ingredients makes 6 servings Salad 5 C shredded green cabbage 1/2 C julienned carrots 1/2 C shredded purple cabbage Dressing 3 T olive oil 1 T mustard (Annie's Organics doesn't have any added sugar - read your labels to ensure yours is Whole30 compliant) 1 T white balsamic vinegar (feel free to substitute any vinegar you wish) freshly ground salt freshly ground pepper 1 T fresh herbs, optional Also needed: mason jar with a lid Procedure Place the green cabbage, julienned carrots, and purple cabbage in a large mixing bowl. Place dressing ingredients, to the vinegar, in a mason jar. cover with a lid and shake to emulsify. Shake, s...

Remember that we kicked off Fish Friday Foodies earlier this year. It's a group of seafood-loving bloggers, coordinated by Wendy of  A Day in the Life on the Farm . We share fish and seafood recipes on the third Friday of the month.  This month, Heather of All Roads Lead to the Kitchen   is  hosting. Here was her challenge to the group: " Let's create some tasty fish and seafood burger recipes to throw on the grill since summer is in full swing (Well, for those of us in the Northern Hemisphere)! They don't have to be cooked on the grill. Large burgers or sliders are fine. Please be sure to feature chopped/minced/ground fish or seafood here (by hand or in the food processor), NOT whole fillets." The only seafood burger I've ever made was this one (above) - salmon patties with homemade cuttlefish buns . But I'm always up for an adventure and a culinary challenge! I had considered a shrimp burger but noticed that several of the bloggers had pl...

#burgermonth v.2015 is happening. So, for the entire month of August, you can get inspired with 31 different burgers from 31 different food bloggers...stay tuned. But I'll be featuring and sharing the other creations on  my facebook page  and through  my twitter feed . Ramp up those workout routines because you are going to want to try these yummies. Our hostess with the mostess, Kita of  Girl Carnivore , wrangled up some great sponsors and great prizes. A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth... Thank you,  Char-Broil ,  Cabot Cheese ,  Le Creuset ,  Dreamfarm ,  Spiceologist   and  Woodbridge Wines ! Thank you for the fabulous prizes. What a great addition to an already great event. a Rafflecopter giveaway My Creation for #BurgerMonth Salacia's Sensational Surprise. What does that mea...

I love this quick mayo-less slaw. So easy. So tasty. Ingredients 5 T olive oil, divided 3 T white balsamic vinegar 2 T prepared yellow mustard 1 fennel bulb, trimmed and thinly sliced 1 purple cabbage, thinly sliced Procedure Whisk together the first three ingredients. Stir in the fennel and cabbage. Season to taste with salt and pepper. Let stand 10 minutes before serving, stirring occasionally.

I love a good slaw. But no matter how many times I try, I cannot get R to like my coleslaw. He says he doesn't like the mayonnaise. So, tonight I decided to make a mayo-less slaw just for him. He ate everything I served him! Success. Ingredients 2 C shredded green cabbage 1 T organic raw turbinado sugar 2 T olive oil 2 T vinegar 2 T freshly chopped parsley + some for garnish freshly ground salt freshly ground pepper Procedure Place all of the ingredients in a large mixing bowl and toss to coat. Let stand for at least 10 minutes before serving. Garnish with more parsley.

The Secret Recipe Club 's Group A needed a little bit of help this reveal, so I stepped up to cook from BCMom's Kitchen , a blog written by Anna. Before I left Group A, Anna actually had my blog and blogged about my rhubarb focaccia . She enjoyed it! Now it's my chance to return the favor and shine the spotlight on her blog and recipes. What fun. Anna laments that in this age of fast food and busy schedules, home-cooked meals seem almost a thing of the past. So she aims to find and share recipes that are not only good, but EASY! Many of her recipes here can be prepared ahead of time and almost all use ingredients you probably have on hand. I have bookmarked to make her Coconut Lemon Bars , Spicy Avocado Chicken , and  Oriental Closelaw But for today I decided to adapt her  Spicy Slaw she posted that was originally made by her friend Ricki. I simplified, added more herbs, and took out a few of the "hot" ingredients as my boys' palates still border on pre...

For a side dish - to complement my Salmon en Croute - I used the celery root and cabbage from our High Ground Organics CSA box. 1 celery root, peel and julienned 1 teeny, tiny head of cabbage, thinly sliced olive oil vinegar honey raw pistachios fennel pollen sea salt In a large mixing bowl toss the celery root and cabbage together until well mixed. Dress with olive oil, vinegar, and honey. Toss to coat. Stir in pistachios. Season with fennel pollen and sea salt. Let sit for 10-15 minutes.