Culinary Adventures with Camilla

This month the  Pass the Cookbook  crew - under the leadership of Kita, the culinary force behind  Pass the Sushi  - is cooking from Julie of White Lights on Wednesday 's pick: Emeril Lagasse's Kicked Up Sandwiches .   This post contains an amazon affiliate link at the bottom - for the book. Our three choices this month were for Almond-Poppy Seed Pound Cake with Lemon Neufchâtel, Turkey Waldorf Sandwich, or Beef Shwarma with Tzatziki Sauce. And, yes, I did pick the latter because of Julie's note: "Who doesn’t want to know what Shwarma is after seeing The Avengers? "  I actually didn't remember the Shwarma reference...from the one time I saw the movie. But my boys - all three of them - were happy to oblige and watch it with me; it was the first time our little one has been allowed to see a PG-13 movie. Gasp! He was so excited...he's ten-and-a-half. I found this still of the Avengers eating shwarma...from the extras of the DVD; we had watch...

After my younger son developed an allergy to garbanzo beans, he was sad that he had to give up hummus. So, when I discovered tarator sauce - basically hummus without the beans - he was so excited. I love that I don't have to pull out my blender for this; a whisk is just fine! He requested this for his end of the year party when we signed up to bring carrot and celery stick. Nonna asked if he was making ranch dressing for the veggie tray. "No, Nonna, I'm making tarator." Ingredients 1/2 C organic tahini juice from 1 organic lemon 2 T water 1 t minced fresh garlic freshly ground salt freshly ground pepper dash of ground cumin Procedure Whisk everything together in a mixing bowl until smooth. Spoon into a serving bowl. Serve with fresh veggies and slices of bread.