Red Onion Woodworks Turns Two + a Giveaway

May 16, 2012 · 84 comments

I am so pleased to celebrate the two-year anniversary of my small-but-mighty Etsy shop Red Onion Woodworks. What a crazy, wild ride it’s been! Thanks so much to all of my customers, supporters, and wishing-they-were-customers-but-offering-kind-words-instead folks. You’re simply fabulous.

Also, I’ve got to say that I am so proud to know that my boards (many of them with my business name burned into them) are out there in the world being used and enjoyed by hundreds (thousands!) of folks. It feels pretty cool to know that I’ve made something good out of almost nothing, and I still love what I do.

In honor of the occasion, I’m giving away not one but two newly finished serving boards. Both of these boards came from bigleaf maples trees that once grew on our property. Actually, Henry was in the middle of cutting up some firewood when he realized that the log he was about to saw into was intensely figured on the inside, so he brought it over to our friend Stu‘s house to mill up. The resulting servers are quite stunning with lots of color, but many of them have cracks, knots, and other character marks that other people might consider defects. The two that are up for grabs in this giveaway are definitely not “perfect”, but each would make a great cheese board or appetizer display.

I did just list quite a few new boards in my Etsy shop, so if you’d prefer not to take your chances on this giveaway, use the coupon code “TWOYEARS” for 10% off your whole order.

To Enter (US residents only, sorry):

You MUST leave a comment below with a link to a recipe online that looks delicious (preferred) or leave a comment with your own SHORT recipe.

OPTIONAL BONUS ENTRY: Pin an image from any Wayward Spark post other than this one. (You can pin this one for fun, but it doesn’t gain you an extra entry). In the caption on your pin, you MUST include “Wayward Spark” along with a few words describing the pinned image, and you MUST leave an additional comment below with a link to your Pinterest profile.

One recipe comment + one Pinterest link comment  = a maximum of two comments/entries per person. Excess or inappropriate comments will be deleted. The winner will be selected at random on Monday morning (May 21).

Good luck and again, thank you for being awesome!

The giveaway is now CLOSED.

{ 83 comments… read them below or add one }

Luke May 17, 2012 at 12:48 am

I was recently in Rome (lucky, counting my stars) and had a fantastic seasonal meal. We had Carciofi alla Romana (artichokes Roman-style), grilled lamb chops with rosemary, and the most incredible “forest” strawberries, sweet and tart at the same time. Served with red wine, eaten outside on a warmish spring evening, it could work towards recreating Rome in May.

Carciofi alla Romana
6 long-stemmed artichokes
3 cloves garlic, finely chopped
1 lemon, thinly sliced and seeds removed
4 tablespoons flat-leaf parsley, chopped
2 tablespoons mint, leaves only, roughly chopped, 1 tablespoon reserved
1 teaspoon hot red pepper flakes
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 cup dry white wine
1 cup water
Coarse sea salt

With a potato peeler or knife, peel dark, bitter outer skin off stems and remove bottom 1” of stem. Remove coarse outer leaves down to softer, more yellow leaves. Remove choke and slice 1” off top of artichoke. Hold in acidulated water or squeeze fresh lemon juice all over the artichokes.

In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil. In the cavity of the artichoke from which the choke was removed, place 1 teaspoon of the herb mixture and rub a little over the top. Repeat this procedure with the remaining chokes.

Arrange all chokes end side up in a deep pan that keeps them close together so they don’t fall over. Scatter the lemon slices around them, pushing them down around the artichokes. Sprinkle the red pepper flakes over the top. Add the oil, wine, and water and a pinch of salt. Cover and simmer over medium low heat on the stovetop for about 30-40 minutes or until just tender. Refrigerate until ready to use and then bring to room temperature.

Remove lemon slices and continue to cook juices until reduced by half. Serve as a sauce, drizzled over artichokes.

When ready to serve, bring artichokes to room temperature. Slice in half and garnish with a sprinkle of sea salt, a drizzle of the cooking sauce, and a little reserved chopped mint.


eidolons May 17, 2012 at 5:29 am

Happy two years!

Okay, not sure if this is seasonally appropriate but we eat a lot of it in the summer (it doesn’t use heat. In Florida, this is a plus – in fact, it’s refrigerated!)

Basil Hummus:
1.5 to 2 cups (cooked) chickpeas
1/4 to 1/3 cup tahini
1/4 to 1/3 cup lemon juice
a splat of olive oil (er.. two-ish tablespoons?)
a sprinkling of sea salt (1 teaspoon? add more in the end if you think it needs it)
a healthy tablespoon of parsley (or two)
1 teaspoon of paprika
a big glob (1 tablespoon?) of basil pesto

stick it all in a food processor and blend away. add water to reach the consistency that you like, taste, adjust seasonings. eat. yum!


Alice May 17, 2012 at 6:36 am

Happy Two Year Anniversary! We just moved away from Corvallis to the East Coast — and were glad to stumble upon your blog via a link from your Etsy shop. We used to buy cinnamon rolls, chard, and garlic/onion garlands from your mom at the market. Oh lovely Oregon! Here’s my recipe contribution:

We love miso soup around here! So good for you and you can put in just about any seasonal vegetable for an infinite number of varieties. Here’s a good, basic one with zucchini (in winter we use potatoes – very filling, warm & comforting):

4 cups of dashi stock (see link below for more info. on this)
1 cup zucchini, cut into thin strips (about 1 small zucchini)
1/4 to 1/3 cup white or blended miso (see link for more info. on this)

1) Bring the dashi stock to a boil, and add the zucchini. Simmer until the zucchini is tender, about 5 minutes.
2) Put the miso into a small cup. Add a little of the hot dashi stock, and mix around with chopsticks or a fork until the miso is dissolved into a smooth paste.
3) Make sure your soup isn’t boiling – that it is at a simmer/low heat (as this will kill the positive bacteria in the miso)
4) Add to the soup. Taste the soup, and add a little more miso if it seems too weak for you.
5) Bring the soup back up to heat (but not boiling), then switch off. Serve immediately.

I got this miso soup recipe (but added a few of my own notes) from here:


Nicole May 17, 2012 at 6:38 am

We have tons of greens and eggs right now so we’ve been making a lot of this quiche/frittata concoction:

For the crust:
2 cups rice
1 Tablespoon olive oil
1 egg

push together in pie pan

4-5 eggs
1 cup milk
big bunches of greens sauteed in olive oil and garlic
2-4 oz cheese
and then add any extras…beans, salmon, chicken, bacon, etc….very versatile

Bake in oven at 350 degrees for about 55 min or until top is lightly browned and bubbly.


Thanks for the giveaway!


TJ May 17, 2012 at 6:47 am

Here’s my recipe (and tutorial) for Chevre (soft goat cheese) which would look great on a new cutting board!

I hope you enjoy the cheese as much as we do!


TJ May 17, 2012 at 6:54 am

Here’s the post from Wayward Spark that I pinned (
Thanks for an interesting blog and great photos!


Heather May 17, 2012 at 6:54 am

With our first CSA pickup of the year tonight, we are prepared for a good bit of kale excess. While I love it sauteed with onion, garlic and olive oil, Kale Chips seem to be the only way my 6 year old will go near the stuff. I know there are tons of receipes out there but I cook mine significantly higher then most people recommend and I have gotten glowing reviews from many people who have tried to make them and never been able to get them crispy enough.

Kale chips”
1 bunch of kale (any type you have on hand will do)
1 Tablespoon olive oil
Salt and other seasoning to taste

Tear up the kale into bite size pieces (the smaller, the crispier), toss with olive oil and salt. Bake at 350 degrees and after 8-10 minutes, pull the tray out and pull off any that look to be getting super crispy. Pop the rest back in for a few minutes and monitor.

It can be a labor of love but I usually make 2 bunches at a time and it takes about an hour while I’m doing other things around the kitchen. The entire bowl is inhaled within a few hours.


mae May 17, 2012 at 8:04 am

That second one!!! I loooove the big crack/notch in it.

I found a food blog called How Sweet Eats a couple weeks ago that I’m totally in love with both for the recipes and the conversational style of writing. This recipe was amazing and since you could basically make all the ingredients in your home (except the chocolate) your version would probably be even better. I added chunks of rhubarb to the strawberries… because why not.

Roasted Strawberry + Brie + Chocolate Grilled Cheese:


Alisha May 17, 2012 at 8:05 am

Kale salad. This is a simple yet amazing recipe that I make almost every week since discovering it.


Molly May 17, 2012 at 8:06 am

Such lovely boards! I hope to have one in my home someday!

One of my favorite recipes is kale chips – a great snack to take on a hike, a picnic, or to offer up for a movie night. My 5 year old son even loves them!

Happy Two Years!


cynthia May 17, 2012 at 8:11 am

firstly, congrats to you on a wondeful blog and amazing product. i see your boards and i drool. for me, the more imperfect, the better, as i love that each board has it’s own personality. secondly, i love the goat, bee, food, wood, etc. stories. i live a different kind of “….the road not taken…” life and i admire yours.
and lastly, this is one of my easiest, quickest, most popular recipes. enjoy.
roast, grill, or saute an assortment of veggies, toss lightly in olive oil to encourage ‘carmelization’. what ever is on hand, fresh and in season, set aside. i grill zucchini, eggplant, tomatoes, onions, carrots, mushrooms,etc.
cook a pound of linguine al dente’, drain, do not rinse, toss into a warmed bowl, toss with 1/2 stick melted butter to coat, toss that with a beaten egg or two, toss in goat cheese, parmesan cheese and/ or feta to taste, toss, toss, toss. lastly add in your veggies, toss, toss, toss and eat! we eat this out of bowls with grilled bread slices on the side to sop up the yummy juices. very peasanty, flexible and delicious!


Alisha May 17, 2012 at 8:12 am

I pinned that amazing looking Guinness cake that you recently posted. Haven’t tried it yet, but soon 🙂


Donna May 17, 2012 at 8:26 am

Pioneer Woman oatmeal jam bars — you probably have everything in the house RIGHT NOW.

Use any jam (and your own homemade is best) — and enjoy for mid-morning snack with tea or for dessert or with afternoon coffee . . . .

Okay, enough – I love these. And I’ve never made them for someone who didn’t also end up loving them. Enjoy!


Donna May 17, 2012 at 8:32 am

Here is a link to my Pinterest profile — which now includes a Pin of your popover recipe. I shouldn’y have done this before lunch b/c I am sooo hungry and now only want this popover with jam, not the leftovers I brought . . .



Nichole May 17, 2012 at 8:50 am

Wouldn’t these Cilantro-Scallion Breads look great served on your board with some salami, cheese & olives?


Colleen Till May 17, 2012 at 8:50 am

These pancakes from Pioneer Woman look fantastic! Although I’m not sure my family will let me make anything other than my “standard” pancakes (an Alton Brown recipe, also to die for).


Colleen Till May 17, 2012 at 8:56 am

And I also pinned your post on brown eggs… Because I love them and someday I will have my own chickens (when I have enough land to keep them separated from my chicken-eating wiener dog).


Daedre Craig May 17, 2012 at 9:16 am

I just made this strawberry rhubarb crumble for Mother’s Day. It was great!


Kathleen Kelly May 17, 2012 at 9:21 am

Congratulations on your two year anniversary! Your work is absolutely beautiful =)

I just found this scrumptious looking recipe for Summer Squash Gratin! It looks so yummy I might just have to try it out this weekend =)

Summer Squash Gratin –

zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt

1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil

1/4 cup unsalted butter
2 cups fresh whole wheat bread crumbs*
1/2 pound waxy potatoes, sliced transparently thin

3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)

Preheat oven to 400F degrees and place a rack in the middle. Rub a 9×9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes – it will really depend on how thinly you sliced the squash and potatoes – and how much moisture was still in them. You don’t want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Serves about 8 as a side.

I’ll be pinning something from your wonderful blog as well =) Thanks for the opportunity!
Happy Thursday!


laura fischler May 17, 2012 at 9:29 am

Congrats on your two years Camille-many more to follow I’m sure. Your boards are beautiful, cracks and all! Thanks for opportunity to try to own one. My favorite recipe of all time is located at the end of this link.


Kathleen Kelly May 17, 2012 at 9:41 am
Katie Miller May 17, 2012 at 9:52 am

I love your blog (and GTF too) and I’ve already pinned you a few times!

I’m planting peppers this week, so here’s my family’s favorite way to eat jalopenos in the winter!/note.php?note_id=156304287722980

Hoping to meet you one of these days!


margot May 17, 2012 at 10:01 am

i’m loving all of these recipes. i’ve spent so much time reading them all that i forgot that i wanted to enter!
i’m submitting my leek & chard pie recipe which is on the menu tonight, mainly because i have everything you need for it in my garden or in the pantry! this recipe is a perversion of a french recipe that a dear friend makes. she carefully follows all instructions. i just sort of throw it together. both versions make a delicious pie!

ingredients in order of appearance:
pie crust ( i recommend a butter crust)
fresh parsley, or any fresh herbs you like
can of home stewed tomatoes
feta cheese
3 big eggs
1 c or so of milk

get your eggs and milk out and start bringing them to room temperature.
make your crust. after i roll it out and put it into the pie dish, i pop it back into the freezer while i get the filling made.

melt butter. sautee leeks and add your pepper, salt and herbs. use a low heat so you can do other stuff while this cooks.

in a batter bowl, whisk your eggs. add the milk.

check your leeks. stir. add your chopped up chard stems. cook until the stems are tender. then add the leaves. cover and cook just until greens are wilted. remove from heat.

add your sauteed veggies to the pie crust. top with crumbled up feta cheese. add your can of stewed tomatoes, liquid and all. pour the egg/milk mixture in.

bake the pie in the oven on 350 until it’s done. some people put it in the oven on high heat for 15 minutes, then reduce the heat. this never works for me, since i’ll forget and burn it. so i just do the lower heat until it’s done. (stick a sharp knife in the center. when it comes out clean, it’s done). cover the edges of the crust if it is getting too brown. let cool a few minutes before enjoying.


Franny May 17, 2012 at 10:06 am

Hurray for your beautiful boards!! I’m so happy you’re celebrating your 2nd anniversary, Camille! Here’s one of my recent favorite recipes I stumbled across….it was sooo delicious!


keapdx May 17, 2012 at 10:10 am


I love how everything in my raised beds started growing like gangbusters with a few days of sun. The peas are overwhelming the puny little trellis I put up.

Chive blossoms are out which means it’s time for this no-cook big payoff recipe:

The vinegar comes out a beautiful shade of lavender and has a nice, mild onion-y flavor.


Franny May 17, 2012 at 10:12 am

I also pinned your outdoor shower 😀 Now…I have to go back and pin some snow photos!!


Christine May 17, 2012 at 10:36 am

Congratulations on two years of beautiful cutting boards. A while back I pinned a picture of your newborn goat kids. I think it was one of the most repined pictures I have ever pinned on pinterest. So darling.


Renee May 17, 2012 at 10:38 am

Thanks for the opportunity to win but bigger thanks for your enjoyable blog. Love the stories about your incredibly interesting life. I often share story links with friends. Your boards are beautiful too. Hope to add one to our newly remodeled kitchen.

Here’s a recipe that I love.


Christine May 17, 2012 at 10:41 am

Also. Here is an incredibly simple but oh so tasty recipe. We grew tons of fava beans in the garden this year. So I made this a lot this spring. Just fava beans, lemon juice, olive oil, parsley and cheese. What’s not to like. Well I guess twice shucking fava beans is kind of time consuming, but other than that it couldn’t be simpler. It works well with english peas also.


Molly Kenzie May 17, 2012 at 11:40 am

I soooo love your blog and your boards. I am a Eugene resident and dream about going and starting a life in the woods 🙂 Thank you for feeding my fantasy.

I decided on a recipe that is for local cuisine in the spirit of your blog and the farm where you work.


Michell May 17, 2012 at 12:11 pm

One recipe I’m so looking forward to trying –

“Brace yourselves. Your minds are about to be blown. You ready? You braced? Good. What if I was to tell you that you can easily make chocolate milk that tastes like a frothy chocolate malt without using malt or dairy?” –

And one tried and true recipe for the best spaghetti ever –
I’ve amended it to 1 red onion instead of yellow. And before adding in the tomatoes we fry up some garlic & green onions + herbs & some kick. but its really good as is too. Its one of our standard meals.
This was also the recipe, because its so simple, that proved (to me at least) different cans of tomatoes have different tastes. Get San Marzano if you can. You’ll notice the difference. Or fresh from the garden is good too 🙂


Amanda Whitmire May 17, 2012 at 2:09 pm

Two years! Congrats Camille – ROW is totally and completely awesome.

I know that you follow Sprouted Kitchen, but I was looking for new quinoa recipes and came across this one: It’s on my list, and looks delicious.


Julia@ Throwback Road May 17, 2012 at 2:14 pm

I would LOVE one of your amazing boards 😉 Here is the link to my favorite beef brisket recipe…so good!


Amanda Whitmire May 17, 2012 at 2:15 pm
Allison Bjorndahl-McCarter May 17, 2012 at 3:29 pm

Hello! My husband and I love your blog. We hope to someday be homesteaders. Your blog gives us hope that we will eventually be able to. (Also, we love the pictures you post we use them as background pictures on our computer)

Here is a recipe I found recently on Vegweb for vegan lasagna. The tofu concoction used for the ‘ricotta’ is so awesome. I wil be using it for stuffed shells….and possibly just on a piece of toast. Yum! I added a few things to this recipe: shredded zucchini, caramelized onions(caramelized onions make everything better), and sliced grape tomatoes.

Congrats on your two year anniversary! Happy crafting :).


Anna Cools May 17, 2012 at 3:36 pm

I recently had to go dairy free, and this old favorite has worked it’s way with gusto into our dishes. A favorite sauce for felafel, sauteed veggies on rice, or as a creamy salad dressing:
1/4c grated fresh ginger
5-6 cloves crushed garlic
1/2c roasted tahini
1-2 lemons (juiced)
salt to taste, (1/2 teaspoon approx.)
1/2c H2O
Combine all ingredients in blender and cream.

For a veggie overload with this sauce, saute onions, carrots, zucchini, kale, broccoli, or whatever you have on hand and serve on a bed of lightly steamed, grated cauliflower, topped with a healthy dollop of the ginger tahini sauce. We call the cauliflower “fake rice”, and even meat and potatoes Americans have died over the dish!


jacki May 17, 2012 at 5:39 pm

My favorite bread recipe:

I wonder if you could make it on your grill?


jacki May 17, 2012 at 5:42 pm

I love your photo of that guinness cake, and I pinned it to my food board. I’m totally going to try it!


Nikki Fox May 17, 2012 at 6:01 pm

What a lovely giveaway!

Here’s a superfood quinoa salad that I am in love with in all variations…

Congrats on your 2 year anniversary!



Nikki Fox May 17, 2012 at 6:03 pm

and here’s my pin with one of your lovely boards:)


Kim May 18, 2012 at 6:33 am

Here’s one of my recipes – beet greens are so yum!

And just for kicks, here’s one I want to try this summer from Roost

Thanks for running this giveaway!


Aimee May 18, 2012 at 7:30 am

I adore your cutting boards, Camille! And I love new recipes too. What a perfect combination. Here is one of my family’s all-time favorite meals (and it’s insanely easy to boot!):


Aimee May 18, 2012 at 7:40 am

And I loved this post of yours–a good reminder that I should update my Pinterest boards more often!


Nea May 18, 2012 at 7:48 am

Personally, I find the knotty-burly boards the most attractive ones in your shop! I’ve dropped the hint to my fiance about a dozen times that I’d love to have one of your boards, but apparently, two cheapy bamboo boards are “enough.” Pffft…what does he know?

I recently came across this recipe from The Kitchen Sink: Strawberry Honey butter.

I haven’t tried it yet since organic strawberries aren’t that easy to find in my part of Texas, but it’s definitely going to happen this summer!


Sarah McDaniel May 18, 2012 at 9:03 am

Spinach, avocado, pesto, goat cheese grilled cheese sandwich… need I say more.

Here’s the actual recipe if you need it…


Sarah McDaniel May 18, 2012 at 9:10 am

This is the post that made me into a bee lover the day you posted it.


jodi May 18, 2012 at 9:42 am

Congratulations, Camille!

I couldn’t resist this recipe I saw for chewy granola bars on Orangette (adapted from Smitten Kitchen):

Granola bars are healthy, right?! I skipped the chocolate chips & cherries, added dried cranberries, sunflower & flax seeds – yum! My partner brought home a pile of cupcakes, cookies and other sweets he’d been given for Teacher Appreciation Week, and as I was eyeing the red velvet cupcakes piled with frosting, he said, “You can have all of that stuff, I just want the granola bars!” Pretty good endorsement, I’d say. Me, I ate a cupcake : )


Sarah R. May 18, 2012 at 9:50 am

This breakfast panini with herb butter on Annie’s Eats looks nice and simple and really has my mouth watering (though my egg would be over hard, because runny yokes are just not my thing!).


Kathleen May 18, 2012 at 10:05 am

I made a different variation of these yesterday but hope to try these soon:

An easy, healthy, delicious snack!

(P.S. Love this idea for the giveaway – I hope to come back this weekend and look through the links that other folks have posted!)


Sarah R. May 18, 2012 at 10:06 am

I also pinned this image because I am in serious love with that bed. It is beyond dreamy.


rebecca May 18, 2012 at 10:13 am

Recipe for homemade limoncello! Sunshine in a glass, baby!


Maria Powers May 18, 2012 at 10:31 am

The red onions in my garden are ready to be harvested and I’ve recently started making sourdough bread. I’m really hoping to make an excellent grilled cheese sandwich for dinner tonight using caramelized onions and sharp cheddar cheese.


Amy May 18, 2012 at 11:18 am


Congrats on 2 years of your business! 🙂 Your work is beautiful and I would love to own one of your boards someday!!

As for a recipe, my rhubarb is starting to get a bit crazy and one of the blogs I read had a great recipe for rhubarb apple bread. I whipped up a loaf on mother’s day morning and my house smelled amazing!! Here’s the link:

Keep up the beautiful work and I look forward to meeting you one of these days!!


Amy May 18, 2012 at 11:23 am

As for a photo from your site-what a difficult choice!! You have so many beautiful photos of your home and surrounding nature, not to mention the inspiring photos of things you have made. Difficult choice, but I had to pick this one as it gave me (and Mike) such a good laugh and I really needed it that day!! Thanks for sharing pieces of your life for the enjoyment of others!! 🙂


Shilpa May 18, 2012 at 12:06 pm

My hearty congratulations Camille on your 2nd anniversary .

My recipe is for a classic Indian dessert , Carrot halwa / Gajar ka halwa .
I make this at home all the time – to entertain guests or simply when there is bounty of carrots at home .

Ingredients : Grated carrot – 4 cups ( carrots must not be finely grated . Grated little big )
Milk – 4 cups ( 2% or whole milk )
Sugar – 1 cup ( or more if you like )
Saffron – a few strands ( will taste good even if not added )
Cardamom – 1 ( powdered )
Almonds – 5 ( made into pieces )
Golden raisins – 10

Method :
– In a thick bottom wide skillet , add the grated carrots , saffron and milk . Keep on medium heat . Stir continuously so that the contents do not get burned at the bottom .
– When the carrot has softened in milk , it is time to add in the sugar .
– Keep stirring until all the milk evaporates .
– Sprinkle powdered cardamom .
– Saute almond pieces until golden brown , and golden raisins until plump , in butter , and fold it in with the carrots .

Serve hot or cold .
Can be served as is , or with a scoop of vanilla ice cream on the side .


lindsey May 18, 2012 at 1:05 pm

I always have an excess of zucchini, so here is our favorite way to use it—for latkes.

Zucchini Latkes

1 ½ pounds of zucchini, coarsely shredded. (You should end up with about 5 cups)
¾ teaspoon salt
4 eggs
4 scallions, both the green and white part, finely minced (If you have no scallions, use onions)
¾ cup flour
½ cup grated Parmesan cheese (this is optional, but adds to the taste considerably)
¼ teaspoon black pepper
Sour cream (optional)

Put the grated zucchini in a colander and toss with the salt. Place a plate on top and weight it down with heavy cans of something like soup. The plate should be small enough for the jars to keep pushing it down as the zucchini releases its liquid, but large enough to cover the entire surface of zucchini. Allow to drain for 20 minutes.

Meanwhile, in a large bowl whisk the eggs together. Stir in the flour, scallions, cheese and black pepper. The batter will not be smooth. Stir in the zucchini until just combined.

Fry in a lightly oiled pan, spooning a heaping tablespoon of batter in and flattening it down so it forms a circle of three to four inches. Cook on medium heat so that each side ends up golden brown. If you feel that the insides are not as done as you’d like them (the zucchini keeps it quite moist and some folks like a drier texture), microwave for 30 seconds before serving.

Serve with sour cream. Can be frozen if layered between squares of parchment paper or waxed paper and then reheated on a baking sheet in a 425 degree oven. The leftovers are also good taken to work and nuked until hot.

If you don’t have enough zucchini, use other root vegetables to make up the difference. Beets, carrots, parsnips and potatoes all work well, although the first three will lend a sweeter taste.


Ted May 18, 2012 at 1:06 pm

Salmon Bread Salad (Serves 2)

8 ounces of salmon fillet, about an inch thick
Olive oil
¼ teaspoon pepper
1 garlic clove, peeled and smashed
2 cups packed bread cubes, cut into one inch cubes
2 medium tomatoes, cored and chopped
¼ cup chopped green onions (scallions)
¼ cup pitted Kalamata olives (I leave these out, since I don’t like olives)
2 teaspoons fresh chopped oregano, basil or Italian parsley
2 tablespoons fresh lemon juice
¼ teaspoon salt


Brush salmon with oil and season with 1/8th of the pepper. Place on broiler pan, three inches from the heat. Broil 8 to 10 minutes, or until cooked through to center.

Meanwhile, heat one tablespoon olive oil in medium skillet. Add garlic and bread cubes and sauté over medium heat until bread is brown. This will take about 5 to 10 minutes.

Remove from heat and place in serving bowl. Discard garlic. Break cooked salmon into bite-sized pieces and add to the bread. Add tomatoes, green onions, olives and oregano.

In cup, stir together lemon juice, 2 tablespoons olive oil, salt and remaining 1/8th teaspoon of pepper. Pour over salad. Toss gently, but well.


Kierra Henderson May 18, 2012 at 1:14 pm

Excited to try and make this homemade Lacto-Fermented Ketchup:

I’ve never made homemade ketchup but it sounds delicious and I’m anxious to get away from processed sugars etc. Also, thank you for your wonderful blog. My husband and I frequent it often and the information you share from your experiences really is priceless for us who are just starting out on the road to self-sufficiency. I really admire what you do as a full time mom, running your own business from home, taking care of your animals, and the time you make to enjoy the simple things in life. I am now expecting my first child and and working toward your exact same lifestyle.


Libby May 18, 2012 at 1:43 pm

My family loves Nutella. I do not love the junk in Nutella….so this recipe works for everyone in my house 🙂


Libby May 18, 2012 at 1:46 pm

Pinned your chocolate guinness cake, which I’ve been meaning to do since you posted it 🙂


mel May 18, 2012 at 2:35 pm

oooh, oooh, me! ooooh! me!
here’s a link to a recipe (it’s actually my own) that was shared on a website that belongs to friends of mine; they run a totally natural small cattle and pig ranch and sell the gluten-free, hormone-free, antibiotic free, free-range meat. this recipe uses some of their kielbasa:


Lucinda May 18, 2012 at 4:09 pm
diane May 18, 2012 at 4:12 pm

here is a link to a very tasty recipe adapted from the momofuko cookbook:

Soba Noodles with Sweet Ginger Scallion Sauce

your boards are truly beautiful and it is always wonderful to learn from and enjoy your wonderful dispatches.


diane May 18, 2012 at 4:16 pm

and here is my bonus* pin:

thank you for the chance to win!


Kim May 18, 2012 at 4:17 pm

Congratulations and thanks for the fun giveaway! I love reading through all the suggested recipes. I don’t pin, but if I did I would pin your (mom’s) pumpkin bread– we just used up the last of our puree from the freezer to make a double batch. It’s fantastic! I love to bake, so here’s a recipe that’s worth holding on to for a few months: Marian Burros’ Plum Torte is simple and so wonderful. We have an Italian plum tree and I was thrilled to find this recipe last summer– finally, something to do with all our plums! The torte freezes perfectly. Enjoy, and thanks again!


Kimberly C May 18, 2012 at 8:31 pm

Ooooh, I love going through the comments on here and seeing all these lovely recipes! Great idea, great give-away, great blog. 🙂

Here’s a favorite delicious recipe, though it’s more of a fall/winter dish: Pumpkin Black Bean Soup —


Kimberly C May 18, 2012 at 8:50 pm

Pinned your how-to’s on “canned” pumpkin and making garlic powder!


Alison haberstroh May 18, 2012 at 10:50 pm

Hers is a link to my favorite summer salad:

Thank you!


Mo May 19, 2012 at 8:56 am

I have been salivating over this recipe for a few days now. Summer time when all of this stuff is in season, I’m making this!!


Mo May 19, 2012 at 9:00 am
Carrie S. May 19, 2012 at 11:52 am

Here is a fabulous bread recipe…I am in love with this wonderful lady’s recipes! I recommend an nice perusal of all recipes she offers up on her site!


Cece May 19, 2012 at 4:04 pm

it is rhubarb season!! Using your board as a serving tray for these beautiful and tasty drinks would be first order of business!


catie May 19, 2012 at 9:32 pm

oh, such a great giveaway!!
i read this the first day you posted, and i’m only now getting a chance to leave my recipe.
it is my very favorite salad dressing: tamari/balsamic vinaigrette
the base:
2 cups canola oil
1 cup balsamic vinegar
1 cup soy sauce (i use low-sodium tamari)

add, more or less, to taste:
minced garlic (about 4 cloves)
dry mustard (about 1 Tablespoon)
salt & pepper (about 1/2 teaspoon each)

here’s a link to my original post about it from 2 years ago, though we’ve been making this for at least 15 years:


Kelly May 20, 2012 at 5:11 am

Love your home and love this blog!


abby May 20, 2012 at 10:42 am

Happy anniversary to your awesome business Camille! Congrats on your success. Your work is so beautiful and useful and unique, it is no surprise you have done so well. I have been so caught up these days I darn near missed this. That would have been a real tragedy. My fingers are crossed. Win or not though, I will own a Red Onion board one day! Thanks for the generous giveaway.

I have been wanting to try this:

and these look pretty awesome too:


Margaret May 20, 2012 at 11:18 am

I just came across this recipe today and somehow had all the ingredients on hand! It’s a delightful spring spread.


G Charlotte May 20, 2012 at 11:27 am

Here’s a recent Deviled Egg recipe I tweaked for a recent event:

I left out the anchovies and added spicy horseradish. Yum!


G Charlotte May 20, 2012 at 11:30 am

Also, here’s a link to my Pinterest profile, where I posted a link to your swarm entry from last year…seeing as I just captured one on Thursday and needed a refresher!


Meg May 20, 2012 at 2:12 pm

I love this recipe from the Pioneer Woman for penne with chicken thighs. I prefer to make it with homemade marinara and I add some roughly chopped kale a few minutes from the end to add a little more greenery (and fiber)!


Beth Hammergren May 20, 2012 at 4:24 pm

I would just want to use it in the midst of the season to prepare Caprese salad-sliced tomatoes, fresh basil chopped up, fresh mozzarella, balsamic vinegar (I like it reduced), and olive oil. Nothing better in the summer. Thanks for the opportunity to win one of your beautiful boards.
I get most of my produce through a CSA at a local farm where I volunteer. They have a website and facebook page people might be interested in visiting. Gorman Heritage Farm. Thanks


katie b. May 21, 2012 at 5:28 am

congrats on 2yrs!
Here is my favorite pizza dough recipe! We make it in batches and freeze what we don’t use right away. Loads of possibilites with toppings 🙂


HIkergurl May 21, 2012 at 6:02 am

I love the boards!! Such a cool blog name too!! Here is my recipe: It is delish! You can sub chicken etc for the protein.. Or even use tofu/seitan! You can leave out the broccoli sprouts and add another veg like brocolli or leave it out too!

My contact infor: hippycas at yahoo dot com

Vietnamese Pork & Noodles
• 8 oz whole-wheat linguine (I use high fiber spaghetti too)
• 2 tsp extra-virgin olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 lb green cabbage, thinly sliced
• 3 cloves garlic, minced
• 2 large carrots, peeled and shredded (I chop into small pieces)
• 2 oz broccoli sprouts (I have left these out and substituted chopped broccoli or just leave them out)
• 1 lb pork tenderloin (I have used chicken, but tofu or just leave out)
• Juice of 1 lime, (I added more lime juice to make more of a sauce, because I normally add more pasta)
• 2 tsp ground ginger
• ½ tsp sea salt
Bring a large stockpot of water to a boil. Add linguine and cook according to package directions. Drain, return to pot & set aside.
Meanwhile, in a large nonstick skillet, heat 1 tsp oil on medium for 1 minute. Add onion and saute, stirring occasionally, for 3 minutes. Add cabbage and garlic and saute for 3 minutes, until vegetables soften. Add onion-cabbage mixture, carrots and broccoli sprouts to linguine and toss well.
Return skillet to medium heat. Add remaining 1 tsp oil and pork. Cook, stirring often, until largest piece is opaque in center, about 7 minutes. With a slotted spoon, remove pork and add to linguine mixture. Toss to combine.
Return skillet to stove top and heat on medium-low. Add lime juice, ginger, salt & 2 tbsp water. With silicone spatula or whisk, mix well to create a smooth sauce. Simmer for 1 minute, until thickened and slightly reduced. Add to linguine mixture and toss to coat.


Ellie Moore May 22, 2012 at 11:02 am

Yummy, YUMMY recipe for blueberry crumb bars. I’ve made them with blackberries too, also delicious!


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