I had the opportunity to work with Campbell’s Canada this spring to develop seven whole grain summer side dishes using their chicken, vegetable, and beef broths (available in the US as Swanson). I usually say no-thanks to jobs like these, but this project in particular involved a level of collaboration and creativity that I think most “big box” brands would be apt to follow suit. It was SO refreshing to work with talented and inspiring women (all women! girl power!) who are less interested in the BUY BUY BUY message and focus on the LET’S ALL EAT WELL message. The goal was to pair the best of summer produce with broth-cooked grains that stood up to the protein stars of a backyard BBQ.
After several weeks of recipe development and pre-production, the Campbell’s team brought me up to headquarters in Toronto for a brief media stint a few days before the wedding. Toronto is a SUPER neat place, if you haven’t been, and there was something really empowering about spending my last single-lady days stomping around the city and dining solo at the high-tops of Momofuku (other favorite stops include: Oak + Fort, Nadege, Bar Isabel). Although it was tough to leave town with family coming in for the wedding, working with Campbell’s has made it financially feasible for us to take an extended honeymoon in Bali (!!!) in a few weeks. Although I ALMOST compared rolling basil leaves for chiffonade as something NSFW at my cooking demo at St. Lawrence Market, I had loads of fun, met some amazing people, and had the chance to feed a few new faces and friends.
Check out all seven recipes at cookwithcampbells.ca.
Shaved Fennel, Orange, Candied Pecans and Toasted Millet
Zucchini Ribbons, Millet, and Pine Nuts with Herb Dressing
Roasted Spring Carrots over herbed Kamut
Fresh Apricot, Jalapeno, Mint Quinoa Salad
Roasted Vegetable and Pearl Barley Salad
Farro Caprese Salad
Thai Quinoa Salad
** As you can guess, this post is sponsored by Campbell’s Canada. All opinions are my own.