Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of  Moms Meet .  I received complimentary product for the purpose of review,  but all opinions are honest and they are my own.  This page may contain affiliate links. Growing up in a Filipino family, soy sauce was on the table at every family event. But, years ago, when my husband went gluten-free I had to be careful about that condiment. So, when I was offered the opportunity to do a product review and develop a recipe with a gluten-free tamari by San-J, I was excited! And, as an added bonus, this version also had half the sodium. Sweet. About San-J  In 1804, San-Jirushi, the founding company of San-J, started a tamari soy sauce and miso company in the Mie Prefecure on the Japanese island of Honshu. Nearly two centuries later, the first tamari brewery was built in Henrico, Virginia as San-J. Eight generations later, a member of the founding family is still continuing the tradition of quality w...

Frittate are not new to our table. In fact, I make it at least once a week for a quick protein that uses whatever vegetables I have in the fridge. But this version - kuku sabzi - is made exotic with aromas of roasted nuts and heady rose petals. I still had a few fresh petals from our candied rose petals project. Thanks, Belle, again for the bounty from your rosebushes! Ingredients olive oil 1/2 C pistachios (traditionally walnuts are used) 2 t rose petals (dried is fine, I used fresh) 1 T minced garlic 2 C fresh herbs (I used dill and parsley) 2 C baby greens 1 bunch scallions, finely chopped freshly ground salt freshly ground pepper 9 eggs Procedure Preheat the oven to 350 degrees F. Butter your baking dish. In a large skillet heat a splash of olive oil. Add in the pistachios, garlic, and rose petals. Heat, gently, until the petals wilt and the nuts are softened. Stir in the scallions and season with salt and pepper. In a large mixing bowl, whisk the eggs ...