I am getting excited for Camp Blogaway!
There is a lot going on in my life right now. I am at the tail end of writing a cookbook on Savory Pies for Ulysses Press (in stores Nov ’12). The most difficult time in writing a cookbook is the tail end (in case you wanted to know). I probably should have passed on camp this year. But how could I?
Camp Blogaway is where I fell in love with blogging and bloggers.
So when Lindsay Olives asked me to attend camp and represent their product, there was no way I could say no. Lindsay Olives is a quality whole food product. A product I use anyway. Camp Blogaway is my favorite blogger activity of the year, and I do a lot of them so I can say that with some authority.
But this time I am coming to camp armed with recipe cards from some of the bloggers I fell in love with this year. These recipes feature Lindsay Olives and are a great way to introduce myself to the new bloggers I know I will meet this weekend at Camp Blogaway. Everyone loves a blogger bearing gifts!
These cards are beautiful. I know you’d want a set for yourself. But if you can’t be at camp (awwwww). Here’s a sneak peek at the great work done by the bloggers involved in this fun project. All of them (save one) I got to know in this past year. I love getting to know new bloggers and I love introducing you to the bloggers I love.
So have a quick look. These recipes come from Nancy at A Communal Table Chicken Stew with Lemon, Potatoes, Artichokes, & Olives, Jackie at Domestic Fits Prosciutto Wrapped Olives Stuffed with Goat Cheese, Susan at Food Blogga Chicken Saute with Broccoflower, Sun-Dried Tomatoes & Olives, Lana at Never Enough Thyme Olive-Rosemary Bread, and Debra at Smith Bites Harissa Chicken with Olives.
These recipes are all worth a moment of your time. So I am hoping you will click over to these blogs and check them out. Sure, I’ll have cards to pass around both at Camp Blogaway and even IFBC later this year. But there is nothing like going straight to the source. After all, these bloggers provide these recipes because they want to meet you. So pop over and show some love.
But I realize you come here for recipes too. So I have a California Salmon Burger with Olives today. Lindsay Olives. The recipe comes courtesy of the California Olive Committee. GREG
- 1 1/3 lb boneless, skinless salmon fillets, roughly cut into chunks
- 1 c california black ripe olives, sliced
- 1/4 c chives, chopped
- 2 t crushed fennel seeds
- 1 t lemon zest, chopped
- 3/4 t kosher salt
- 4 hamburger buns
- 1 oz shallots, thinly sliced
- 1 oz arugula leaves
- 2 T lemon juice
Place salmon into the bowl of a food processor and pulse 3-5 times until coarsely ground. Transfer to a clean mixing bowl and stir in 3/4 cup California Ripe Olives, chives, fennel seed, lemon zest and salt.
Form into 4 (1/3 lb.) patties and grill over medium high heat for 4-6 minutes on each side. While burgers are cooking, slice buns in half and place on grill until lightly toasted, then transfer to serving plates.
In a small mixing bowl, combine shallots, arugula, lemon juice and remaining California Ripe Olives. Set aside. Place one cooked burger on the bottom half of each bun. Top with arugula mixture and remaining buns.
Greg Henry writes the food blog Sippity Sup- Serious Fun Food, and contributes the Friday column on entertaining for The Back Burner at Key Ingredient. He’s active in the food blogging community, and a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway. He’s led cooking demonstrations in Panama & Costa Rica, and has traveled as far and wide as Norway to promote culinary travel. He’s been featured in Food & Wine Magazine, Los Angeles Times, More Magazine, The Today Show Online and Saveur’s Best of the Web. Greg also co-hosts The Table Set podcast which can be downloaded on iTunes or at Homefries Podcast Network and was named one of The LA Weekly’s 5 favorite podcasts for food lovers.