Culinary Adventures with Camilla

  I haven't been very good at participating in this group, but my good friend Wendy of A Day in the Life on the Farm was creating the HTML for the event and messaged me while I was on a hike. So, I threw out a title that fit the theme - Pasta & Greens - knowing what I had at home in the pantry. Done. Thanks for the nudge, my friend! Welcome to the June 2022  Improv Cooking Challenge .  And I haven't been very consistent, but I love the idea of the group, so I will try to be better in the coming months. The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. This month's items: pasta and greens. Here's what the crew is sharing with those ingredients...  Palatable Pastime: Beef Kimchi Noodles Sneha’s Recipe : Farfalle Pasta With Pesto Alfredo Sauce   Magical Ingredients : Paneer and Spinach Stuffed Shells With Malai  Culinary Adventures with Camilla: Pesto Orzo with Broccoli ...

  Today the Sunday Funday group is sharing quinoa recipes. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. This week, Renu is hosting and suggested we share recipes based on quinoa. Here's the list of recipes... Quinoa Chia Multiseed Bread from Cook with Renu Rustic Multigrain Bread from Karen's Kitchen Stories Mediterranean Quinoa Salad from A Day in the Life on the Farm Vegetable Quinoa Upma from Sneha’s Recipe Turkey Quinoa Meatloaf from Amy's Cooking Adventures Copycat Trader Joe’s Lemon Chicken and Arugula Salad from Palatable Pastime Quinoa Tangerine Salad from Mayuri’s Jikoni I decided to share a grain bowl recipe that I made as part of a 6-bowl video. These grain bowl salads are the perfect side dish or main dish. And I love that they are so, so simple to assemble! Here are six variations using thr...

Today the Sunday Funday group is writing about and sharing pesto recipes. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. This week, Sue is hosting. Here's the line-up... Avocado Pesto Sandwich by  Mayuri’s Jikoni Baked Cod with Asparagus Pesto by Food Lust People Love Basil Pesto With Almonds & Walnuts by  Sneha's Recipe Carrot Greens Pesto-Topped Roasted Salmon by Culinary Adventures with Camilla Pesto Cavatappi with Meatballs by  Amy’s Cooking Adventures Salmon with Fusilli and Creamy Basil Pesto by  Palatable Pastime Spinach Pesto Pasta by  A Day in the Life on the Farm Swiss Chard and White Bean Soup with Basil Pesto by   Karen’s Kitchen Stories Vegan Mint Pesto by  Sizzling Tastebuds Pesto Pesto  is a sauce that originated in the Ligurian region of northern I...

This is a sponsored post written by me in conjunction with the June #WinePW Finger Lakes event. Wine samples were provided for this post and this page may contain affiliate links. Last month, the Wine Pairing Weekend bloggers focused on the New York Finger Lakes wine region. You can read my event post: Bibimbap with Garden Banchan + Forge Cellars Classique Riesling 2017 . The day before the event, I received a shipment of wine samples from Buttonwood Grove Winery :* 2019. It was too late for me to scramble and post a pairing in time for the event, so my contacts at the Finger Lakes Wine Alliance * and Buttonwood asked for me to do a special tardy post! Done...I'm finally getting caught up this week. In the Glass I received a bottle of the 2019 Buttonwood Grove Winery Rosé to taste and pair. Crafted from Cabernet Franc grapes that were hand-picked, the grapes are, then, crushed and soaked with skins-on before pressing. This wine retails for $16 per bottle. Ac...

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.  Please note that I am using the term ' pesto ' here, literally, not as in the basil, garlic, cheese deliciousness that you might be thinking.  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 ingredients in a traditional pesto are ground with a circular m...

This epic burger is part of a fan-frickin-tastic month long event  hosted by Girl Carnivore , but opinions are always my own! May is Burger Month. So says our fearless leader, Kita at  Girl Carnivore . For the past several years, I've taken part in this burger-palooza that she calls #BurgerMonth. Every year she invites food bloggers to get wild and crazy with the burger creations. Done! Did I mention the giveaway? Kita wrangled some great companies to bring you a serious grilling package! Go her  event page  to enter...or scroll all the way to the bottom of this post. In 2014, I shared a  Bulgogi-Spiced Burger with Homemade Kimchi . In 2015, I found inspiration in the sea and made a  hand-chopped salmon burger with cuttlefish buns . 2016 had me going for an Indian-inspired burger:  Kheema Aloo Burger with Fresh Mango Chutney . And in 2017 I served up a  Chile Relleno-Topped Chorizo Burger . I posted a double-header in 2018, sharing b...

Earlier in the year, we had our themes for the group selected and October was slated as a focus on Abruzzo. I tracked down this bottle of 2013 Lunaria “Coste di Moro” Montepulciano d’Abruzzo before I knew that samples were available. Then I received three bottles - Citra Montepulciano d'Abruzzo DOP 2017, Caldora Montepulciano D'Abruzzo 2016, and Passerina IGP Terre di Chieti 2017 as samples - and my official post will be the pairing of  Scrippelle 'mbusse + Ferzo Passerina . But I still wanted to share a little bit about this  wine ahead of the actual chat. The first thing that struck me was that this is a DEMETER-certified wine. This year we've been exploring biodynamic wines in several of our wine blogging groups. DEMETER is an international certification for products produced using biodynamic farming methods. Biodynamic parameters are much more rigorous than straight organic farming. Having been formally defined in the early 20th century, biodynamic winegr...

This is a sponsored post written by me in conjunction with the upcoming October #Winophiles event. Wine samples were provided for this post and this page may contain affiliate links. This is a pairing that I made on the second night of pouring the Château du Cèdre Extra Libre 2018 Malbec which I received for the upcoming October French Winophiles event. So you'll have to wait to hear about the wine, but I will share this amazingly simple, yet delicious dinner. Everything is done in one bowl and on one sheetpan. I love it for a busy weeknight evening. Ingredients  serves 6 to 8 Baby Kale Pesto  (makes more than you need, but depends on your preference) 4 C baby kale greens, rinsed and dried 1 C fresh herbs (I used basil and parsley) 1 T crushed garlic 1/2 C ground almonds 1/2 C shredded parmesan olive oil freshly ground pepper freshly ground salt Also needed: a blender or food processor Sheetpan Cod 6 to 8 boneless pieces of cod 3 to 4...

This time around,  Simona from  Briciole   is the June-July 2019 host for  Cook the Books . She selected  Blood, Bones & Butter  by Gabrielle Hamilton* and you can read her  invitation  here . I first read this book on my way to Denmark for the holidays. But I was completely unfamiliar with Gabrielle Hamilton though, in hindsight, I have heard about her restaurants in New York. In any case, you have plenty of time to join the Cook the Books fun if you wish. On the Page I already mentioned that I read it several months ago. Here I am in an airport. Layovers aren't too torturous if you can lose yourself in a book. But I decided to revisit it before this month's posting because, I think, my brain was addled by jetlag and exhaustion; I didn't really remember what my impressions of the book were. Let alone what I would be inspired to cook from the book. Whenever I read an autobiography or a memoir, I find myself asking these two ba...