Culinary Adventures with Camilla

As I embark on my Whole30 Adventure , I have been asked to share some of my recipes. Happily. Whether you're on your own Whole30 journey, or just looking for some new whole foods recipes, I hope you'll follow along. This recipe is so easy and it's just as good freshly made as it is for lunch the next day. Ingredients makes 6 servings Salad 5 C shredded green cabbage 1/2 C julienned carrots 1/2 C shredded purple cabbage Dressing 3 T olive oil 1 T mustard (Annie's Organics doesn't have any added sugar - read your labels to ensure yours is Whole30 compliant) 1 T white balsamic vinegar (feel free to substitute any vinegar you wish) freshly ground salt freshly ground pepper 1 T fresh herbs, optional Also needed: mason jar with a lid Procedure Place the green cabbage, julienned carrots, and purple cabbage in a large mixing bowl. Place dressing ingredients, to the vinegar, in a mason jar. cover with a lid and shake to emulsify. Shake, s...

Welcome to Day Three of #CranberryWeek, hosted by Caroline's Cooking and A Kitchen Hoor's Adventures . We'll be sharing cranberry-inspired creations all week long in celebration of national cranberry day.  Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today: Braised Short Ribs with Hoisin-Cranberry Sauce and Asian Coleslaw from Culinary Adventures with Camilla Cranberry & Cornbread Stuffed Pork Chops from Books n' Cooks Cranberry Borscht from Palatable Pastime Cranberry Glazed Pork Loin from Sew You Think You Can Cook Cranberry Lemon Curd Tart (No Bake, GF) from Caroline’s Cooking Cranberry London Broil from Cindy's Recipes and Writings Cranberry Mustard from A Kitchen Hoor’s Adventures Cranberry Smoothie from The Chef Next Door Cranberry Vanilla Bean Donuts from Hostess At Heart Grilled Brie with Cran...

Today the Sunday Supper tastemakers are showcasing German-inspired recipes to celebrate Oktoberfest! Oktoberfest is the longest running beer festival that's held annually in Bavaria, Germany. It began in 1810! But cities all over the globe celebrate Oktoberfest with German-inspired food, fun, and, of course, beer. It's typically a two to three week celebration that lasts from mid-September to the first weekend in October. Our host for today's event is Cricket of  Cricket’s Confections . All the German-Inspired Dishes... Appetizers (Vorspeisen) German Pancake Soup (Flädlesuppe) by Caroline’s Cooking German Potato Pancakes by The Crumby Cupcake Homemade Pretzels with Kids by Hardly A Goddess Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table Latke and Sauerbraten Poutine by Monica’s Table Obatzda – Bavarian Cheese Spread by Sunday Supper Movement Warsteiner Fondue by A Day in the Life on the Farm Breakfast (Frühstück) German Apple Pan...

For the love of coconut! Because National Piña Colada Day is on July 10th, the Sunday Supper tastemakers are celebrating with all things coconut! This event is hosted by Constance of  Cosmopolitan Cornbread . All Things Coconut... Great Starts Coconut Granola Bowla by Family Foodie Gluten Free Coconut French Toast by Gluten Free Crumbley Make Ahead Healthy Piña Colada Breakfast Parfait by Easy Cooking with Molly Piña Colada Granola (grain free) by My Life Cookbook Piña Colada Nut Bread by Where Latin Meets Lagniappe Piña Colada Overnight Oats by Take A Bite Out of Boca Piña Colada Pancakes by Dizzy Busy and Hungry Dive in with Sides and Appetizers Easy Piña Colada Salad by April Golightly Piña Colada Coleslaw by Culinary Adventures with Camilla Coco-Nutty Main Dishes Chickpea Potato Curry by Sunday Supper Movement Piña Colada Chicken and Rice by Cindy’s Recipes and Writings Piña Colada Chicken Skewers by The Crumby Cupcake Pineapple B...

It's time for Group B's  Secret Recipe Club   September reveal. This month I had the pleasure of cooking from two blogs. We never want anyone left out of the fun and games. So, I am whipping up a recipe from Morsels of Life  tonight. Looking through her archives, I realized: she loves her slaw...and I am ready to try all of them. Here's her  Jicama Slaw ,  Cranberry Walnut Slaw ,  Tex Mex Coleslaw ,  Shrimp Coleslaw , and  Asian Coleslaw . When I saw CJ's Basic  Coleslaw , I knew I'd found my recipe. I love getting a good, basic recipe from which I can adapt. And I loved learning something new; I've eaten a lot of slaw, but I never knew the etymology behind the term. CJ shares: The term 'cole slaw' came from the Anglicization of ' koolsla ,' short for ' koolsalade , a Dutch term meaning cabbage salad. And that’s cole slaw in its most basic form. It’s a salad mainly consisting of raw, shredded cabbage and some sort of dressin...

I love a good slaw. But no matter how many times I try, I cannot get R to like my coleslaw. He says he doesn't like the mayonnaise. So, tonight I decided to make a mayo-less slaw just for him. He ate everything I served him! Success. Ingredients 2 C shredded green cabbage 1 T organic raw turbinado sugar 2 T olive oil 2 T vinegar 2 T freshly chopped parsley + some for garnish freshly ground salt freshly ground pepper Procedure Place all of the ingredients in a large mixing bowl and toss to coat. Let stand for at least 10 minutes before serving. Garnish with more parsley.

When we were on the way home from picking olallieberries, the conversation turned to answering this question: what should we do with all these berries? I love my boys' flavor-combining prowess! And one of Dylan's suggestions sounded like a winner - fish tacos with olallieberry salsa; Jake suggested adding a slaw to it. Sounded awesome to me! Pacific Cod, as long as it's caught in the U.S. and not imported is either labeled as a 'good choice' or 'best choice' according to the Monterey Bay Aquarium Seafood Watch . It also has a nice, mild flavor that lets the other flavors in the dish sing. I pan-seared the cod in butter until cooked through with a light dusting of freshly ground salt, freshly ground pepper, and paprika. Then I layered it... tortilla Olallieberry Coleslaw Pacific cod Olallieberry Salsa* Olallieberry Salsa 1/2 onion, diced and caramelized kernels from 1 corn cob, blanched 1 C olallieberries 1 t diced jalepeno...

This is not much of a recipe, but it - along with an olallieberry salsa - made the fish tacos I served for dinner. The slaw added another texture and the vinaigrette tempered the natural sweetness of the olallies. 2 C shredded green cabbage 1/4-1/2 C Olallie-Oregano Vinaigrette freshly ground sea salt freshly ground pepper Place all of the ingredients in a large mixing bowl and toss to coat. Let stand for at least 20 minutes before serving.

To go along with the Honey-Glazed Pork Tenderloin , I made a coleslaw with pear, fennel, and cabbage in a honey-herb vinaigrette. 2 C shredded green cabbage 1 fennel, trimmed and thinly sliced 1 pear, cored and thinly sliced 1/4 C raw sugar 1 C mayonnaise 1/2 C pear vinegar 1 T honey fresh thyme 1 T granulated honey 1 T bee pollen In a large mixing bowl, place the cabbage, fennel, pear and fresh thyme leaves. In a smaller mixing bowl, whisk the remaining ingredients - minus the granulated honey and bee pollen - together to form a smooth dressing. Toss the dressing into the salad. Gently fold in the granulated honey and bee pollen. Chill for at least 30 minutes before serving. Garnish with more thyme.

This is so easy, it's almost embarrassing to call it a recipe. But since one of my friends wanted to make this after she tried mine, I figured I'd write it down for her. It was delicious; I will definitely be making this again, too! To go with the red, white, and blue theme of the brunch, I went with a red, white, and bleu sidedish... 2 small heads of cabbage, sliced thinly 1 red bell pepper, diced 4 strips of applewood smoked bacon, cooked and crumbled 1/4 C crumbled bleu cheese 1/4 C organic granulated sugar 1 C mayonnaise 1/2 C honey balsamic vinegar (you can use any vinegar that you have) freshly ground sea salt and flower pepper fresh tarragon leaves In a large mixing bowl, place the cabbage, red pepper, bacon, and fresh tarragon leaves. In a smaller mixing bowl, whisk the remaining ingredients - minus the bleu cheese - together to form a smooth dressing. Toss the dressing into the salad. Gently fold in the bleu cheese. Chill for at least 30 minutes before se...