Love with Food {Sample Box}

This month, I decided to try a sample box subscription from Love with Food. Love With Food sends a curated box of organic, all-natural snacks to your door every month. And for every box sold, they donate a meal to several food banks such as the Feeding America Network and Share Our Strength - No Kid Hungry. Nice.

Yesterday I received...a gluten-free sample box of treats curated by Chef Ming Tsai...

Cheddar Cheese Organicasaurus from Good Boy Organics

Roasted Red Pepper and Artichoke Bruschetta from Milas Foods

Blueberry Fruit Bar from Betty Lou's

Roasted Garlic Hummus from Wild Garden

100% Natural Crunchy Cinnamon Apple Chips from Bare Fruit

Cherry Berry Raw Cookie from Licious Organics

Sipping Broth from Millies Savory Teas

Cinnamon Crunch from Cosmos Creations

Fruit Snacks from YumEarth Organics

It was a nice selection of goodies that quickly was distributed into lunchboxes this morning. I'll hear the verdict this afternoon, I'm sure. While I love the idea of the box - and especially like the do-good aspect of the company - I think that the price is a little steep for what you get.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks! The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo . Gumbos can have meat, seafood, just about anything. In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes. I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog