Culinary Adventures with Camilla

Paxton and Jake with their catch. Photo credit: Captain Dan Wood When Jake called to check the schedule because he wanted to head out with two of our friends the next morning, there was no hesitation in my mind: fresh salmon?! Yep. Go. Catch your limit, my love! I packed granola bars, string cheese, beef jerky, fruits, and made some mini rhubarb loaves  and sent him off - at an ungodly hour - with a good luck kiss. Photo credit: Paxton Mobley I didn't hear anything from them for a long time. Finally I got a text: "two fish in the boat." Sweet! Then I mentally prepared to clean the fish. It's not that I mind cleaning the fish; it's the lingering smell on my hands that I mind. But - to my surprise and delight - when I got home, the fish was there, in the fridge, cleaned, gutted, sliced into steaks and fileted. Gotta love that. There is nothing quite like fresh fish. And knowing that Jake reeled this 16-pounder in made it even better. No, in ...

When you add four ingredients to vegetables, you transform them into Earth's candy - caramelized and concentrated. Delicious. Oh, the four ingredients: olive oil, salt, pepper, and heat. I decided to roast some of the root vegetables I had in the fridge to put atop our Easter salad. Peel and cut veggies into bite-sized pieces. For this batch I used celery root, parsnips, carrots, and red beets. Place them in a roasting pan, drizzle them with olive oil, sprinkle them with freshly ground sea salt and pepper. I did add some fresh rosemary to this batch. Okay, this took five ingredients! Cover them with foil and roast in a 350 degree oven for 45 minutes. Uncover and let them roast - and caramelize - for another 15 minutes. Place the roasted veggies on top of mixed greens. Season with salt and pepper. Dress with olive oil and juice from one lemon. I used a rosemary -infused olive oil. Toss and serve. I am sharing this recipe with Beyond the Peel's Whole Food Wednes...