Culinary Adventures with Camilla

This simple dish is a testament to the fact that if you start with good ingredients, your food will sparkle. I started with Blue Coco River beans from Coke Farm , onions and celery from the farmers' market, and added in some organic chicken stock and chorizo. The boys helped me schlep our goodies at the market before we started cooking. Ingredients 1 pound Blue Coco River beans, prepared 13 oz chorizo, cut of out its casing and into thin coins (I used Silva Sausage 's chorizo) 1 onion, diced 6 stalks of celery, sliced 6 C organic chicken stock 1 C fresh tomato puree freshly ground salt freshly ground pepper 1 T fresh oregano, chopped Procedure In a large souppot, cook the onion, celery, and chorizo sliced until the onions turn translucent. Add in beans, chicken stock, and tomato puree. Bring to a boil, then reduce the heat to a simmer and cover the pot. Cook for 3 hours, stirring every so often to keep the beans from sticking to the bottom. Se...

  When I was working on a red, white, and blue menu for Gabe's birthday brunch, I asked the boys what they thought we should make. Without any hesitation, they both shouted, "spaghetti and meatballs!" That wasn't what I had in mind - I was thinking something a little more exotic, perhaps with white cannellini beans, roasted red peppers and blueberries. But their enthusiasm was unsquashable. And it turned out to be a great call on their part; spaghetti and meatballs is one of the birthday boy's favorites. I did add some dried blueberries to the mix to stay with the red, white, and blue theme. 2 pounds of 96-4 organic ground beef 2 eggs 1/2 C dried wild blueberries 1/4 C chestnut flour dash of pink Himalaya salt 3 C tomato puree 1 C organic cherry tomatoes fresh basil Mix the beef, eggs, and dried blueberries together in a bowl, adding enough chestnut flour that the mixture can be formed into ba...