Culinary Adventures with Camilla

This is a sponsored post written by me in conjunction with the May #WinePW skin-fermented event. Wine samples  or wines  at an industry discount  were provided for this post and this page may contain affiliate links. This was a pairing I created for the skin-fermented wine event for May's Wine Pairing Weekend with a wine from Two Shepherds Winery.* You can read the tasting notes in my post: Diving into the Skin Fermented Wine Pool of Two Shepherds Winery. Once it goes live, on Friday, May 9th, I'll link to it. But here is the recipe for this simple dish with lots of seasonal flavors.  I was inspired by a bunch of mizuna, or Japanese mustard greens, that I received in my CSA (community-supported agriculture) box. You can use any leafy green that you have! That's one of the things I love about this recipe: you can swap out the protein and the veggies easily. It's the sauce that makes this dish really sing. On the side, I served brocco...

As we go through the CSA season, I figured I'd spotlight something from the box each week...and I'll provide a recipe for what I did with it. Last week, I shined the spotlight on Celery Root . Today: Mizuna. Meet Mizuna  - Mizuna, also called Japanese mustard, is a leafy green that has spiky leaves and the bitterness of arugula but the heft of watercress. At least that's how I would describe it. It's actually a variety of brassica rapa (Napa cabbage). Like cabbage or arugula, you can easily use it both raw or cooked. I opted to use it raw, in a pesto. Pesto  is a sauce that originated in the Ligurian region of northern Italy.  Pesto genovese,  from Genoa, traditionally consists of crushed garlic, basil, and pine nuts blended with olive oil and  Parmigiano Reggiano  The name derives from the Italian verb  pestare  which means to pound or to crush, referring to the original way of preparing it - with a mortar and pestle. The ingredien...