Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of Selefina spices. Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. Years ago I attended two mole-making classes at a local shop. And, while I am grateful to know how to make mole, I don't do it that often. But when a contact from  Selefina * asked me if I would like to sample their new line, I looked through the website and decided to give it a whirl with their products. Selefina is new venture from the people behind Adagio Teas. They have used their experience in global sourcing and making connections to find high quality spices and seasonings. And by purchasing in bulk and using their own brand for labels, costs are kept lower for the consumer. It's a win-win and, from what I've tried, the products are amazing. Stay tuned for more posts, but this recipe uses several of their items, including three different dried chiles, hence ...

This is a fantastic, hearty breakfast for your Valentine. And while I make some version of this at least once a month, this was the first time I used something other than olive oil to roast my veggies...and the first time I shaved black truffles on the top of the eggs. Thanks to Fresh Tasty Valentines sponsor  T.Lish Dressings , my veggies had a hint of chipotle. I used some broccolini from  Mann Packing ,  stirred some  Gourmet Garden Herbs & Spices  into the polenta, and topped it all with an egg and thin shavings of black truffle. Delectable and perfectly decadent for a special breakfast or brunch entree! Ingredients Roasted Veggies delicata squash, halved, deseeded, and sliced butternut squash, peeled and cubed sweet potatoes, cubed fennel, trimmed and sliced broccolini  from  Mann Packing Chipotle Vinaigrette & Marinade from  T.Lish Dressings Polenta 2 C polenta 3 C warm chicken stock 3 C warm water 2 ...

Last autumn I was introduced - through a fellow food blogger (thank you, Heather of girlichef !) - to Not Ketchup * when Erika agreed to sponsor an online blogging event. Erika had so much fun with us last year that she agreed to sponsor another event for me this year. So, y ou'll see more Not Ketchup posts when we launch our #TripleSBites event next Monday. I will admit that my stomach used to turn at the word 'ketchup.' I envisioned the bright red goo squeezed out of foil packets from when my grandfather used to take us to his favorite fast food restaurant. Yuck. I avoided ketchup for decades. Then I became part of the mom-crowd and saw ketchup everywhere we ate. Not only did I see it, but I joined the ranks of ketchup-eaters along with my then-toddlers. Still we were careful about which brands we purchased, avoiding any with high fructose corn syrup. Eventually, when my boys were old enough,  we made our own ketchup . Still, all the ketchups were tomato b...