Crab and Arugula Pasta

Cooking with Camille

Crab & Arugula Pasta
from FOODWISE by Mia Ridgen

This delicious recipe is a mix of spaghetti and a salad tossed together with lemon sauce and crab.  It’s FANTASTIC!

Listen and cook along with me as I make this delicious recipe from one of my favorite cookbooks! 



  • 1 package spaghetti
  • 1 shallot (finely diced)
  • Olive oil
  • Minced garlic
  • Cherry tomatoes
  • 1 precooked crab
  • 1 tsp crushed red pepper
  • 1 ear sweet corn (my addition)
  • 1 lemon
  • 1 Tbsp Mustard (my addition)
  • 3/4 cup chicken broth
  • 1 package arugula
  • Dill (my addition)
  • Salt
  • Pepper

 Prepare pasta:

  1. Cook spaghetti al dente based on package directions

Prepare salad:

  1. Add olive oil, shallot, garlic and crushed red pepper to skillet.
  2. Add lemon
  3. Add cherry tomatoes and press on them with the back of a large spoon which “pops” them and helps them cook faster
  4. Add mustard and corn
  5. Add salt
  6. Add chicken broth
  7. Let the mixture thicken

Prepare crab:

1. Break open crab and place crab pieces into the sauce skillet to warm through

Assemble salad:

1. Add pasta to the saucepan and stir to combine
2. Add arugula to large bowl
3. Place spaghetti on top of arugula and stir to combine. 
4. Top with a squeeze of fresh lemon, sprinkle of parm and fresh black pepper.

For the full recipe and to try all of Mia’s amazing recipes check out her cookbook FOODWISE!

Homemade Turkey Pot Pie

Cooking with Camille

Turkey Pot Pie

Make the BEST turkey pot pie you will ever eat!



  • 1 box Pepperidge farm pastry shells
  • 1 1/2 cups cream
  • 1/2 cup Flour
  • 1 tsp sugar
  • Ground cayenne
  • 1 whole nutmeg
  • 1 cup diced turkey
  • 1/4 cup sweet corn
  • 1 small can peas & carrots
  • 1 small can green chilis
  • 1/2 cup finely shredded fiesta cheese
  • 2 1/2 Tbsp salted butter
  • salt & pepper to taste

    Servings: 2 medium pot pies

    Heat oven to 400 degrees.

    Prepare crust:

    1. Roll out pastry shells to the size of your palm
    2. Place one pastry shell on the bottom of a medium sized ramekin, poke holes in the bottom and bake for 10 minutes.
    3. Save the other pastry shell for the top

    Bechamel Sauce:

    1. Melt butter in small saucepan on low heat
    2. Add 2 forkfuls of flours to the saucepan and whisk the butter and flour together.  Whisk until toasted and it no longer smells like flour (appx. 45 seconds)
    3. Add pinch of freshly grated nutmeg
    4. Drizzle half and half into the saucepan whisking the entire time.
    5. Add 1/2 cup flour and more grated nutmeg continuing to whisk.
    6. Add pinch of ground cayenne
    7. Once thickened, remove saucepan from the heat
    8. Sprinkle in sugar and whisk together

    Prepare filling:

    1. Add corn, peas, carrots, and 1 spoonful of green chilis to bechamel sauce
    2.  Add diced turkey
    3. Fold in cheese

    Add filling to ramekin with precooked pastry shell on the bottom.  Set uncooked pastry shell on top, scrunch the sides and poke 3-4 holes in the top.

    Bake for 10-12 minutes until the puff pastry is browned and puffed up.

    Serve & enjoy!

    Make Goat Cheese Ice Cream With Me!

    Cooking with Camille

    Goat Cheese Ice Cream

    Just in time for the end of summer…try out this recipe with your family and be amazed!  This episode I am making Goat Cheese Blueberry Ice Cream and it is delicious.  As my husband says “this is the best ice cream I’ve ever eaten!” let’s just say it tastes like Blueberry Cheesecake.

    I’ll also be sharing how ice cream even came to America and was introduced by Black Caterers from Philadelphia.  They helped revolutionize gourmet cooking and invented all kinds of things as freed slaves.  It’s a fascinating journey and it all starts with ice cream!  So pull up a “scoop” and get ready to dive into some yummmy deets.



    • 1/2 cup granulated sugar
    • 2-3 Tbsp dry instant milk powder
    • 1/4-1/2 tsp xantham gum
    • 1 Tbsp light corn syrup
    • 1 1/2 cups whole milk
    • 1 1/3 cups heavy whipping cream
    • 1/2 cup jam (any type)
    • 8 ounces Goat cheese
    • Honey graham crackers
    • Ice cream maker (link below)

         Ice Cream Base:

        1. Mix sugar, dry instant milk powder, and xantham gum in a bowl.
        2. Heat corn syrup and milk in saucepan on medium-high heat until corn syrup is melted.  Stir frequently.
        3. Slowly add dry ingredients to the corn syrup and milk mixture.  Stir until sugar crystals are dissolved.  Note:  Do not allow mixture to boil.
        4. Once dissolved, add heavy whipping cream and mix together.
        5. Transfer to a thin plastic tupperware container, place in the back of the refrigerator and allow to cool completely.

        Prepare graham crackers

        1. Place graham crackers in plastic bag and crush into small pieces

        Prepare ice cream:

        1. Remove cold ice cream base from the refrigerator and place in cold bowl.  Mix in room temperature goat cheese with hand mixer.
        2. Pour into ice cream maker
        3. Mix together
        4. Add in crushed graham crackers and jam

        Serve and enjoy!

        Make Peach Panzanella Salad With Me!

        Cooking with Camille

        Peach Panzanella Salad

        Listen to hear my favorite summer salad recipe…inexpensive, yummy good, fast to prep, looks gorgeous and perfect for large or small gatherings!



        Vinaigrette Dressing

        • 1/2 cup champagne vinegar
        • 1/2 to 3/4 cup olive oil
        • 1 tbsp dijon mustard
        • 4 tbsps honey
        • 1 shallot (finely diced)
        • salt & pepper to taste


        • white peaches (firm, unripe)
        • Handful basil
        • 1 clove garlic
        • 1/2 English cucumber (rough diced)
        • 1 container small cherry tomatoes (orange or yellow, not red)
        • 1/2 small bag arugula salad
        • 1 container spring mix salad
        • 1 skinny baguette sourdough (or any crusty bread)
        • 1 container BelGioioso Bocconcini fresh mozzarella cheese (cut in half)

        Prepare vinaigrette:

        1. Finely dice shallot bulbs and place in bowl
        2. Add champagne vinegar, honey and dijon mustard
        3. Add salt and pepper, to taste
        4. Add extra virgin olive oil
        5. Cover and shake
        6. Add more honey to sweeten, if desired

        Prepare bread:

        1. Toast sourdough baguette
        2. Rub garlic clove on baguette
        3. Cut into bite sized pieces

        Prepare salad:

        1. Dice peaches into 1/2 inch bite sized pieces
        2. Cut English cucumber, approximately 1/4 inch by 1/2 inch
        3. Cut tomatoes into quarters
        4. Add peaches, cucumbers, and tomatoes into large mixing bowl
        5. Drizzle vinaigrette over the top, mix and let sit
        6. Add spring mix, arugula, and basil leaves to serving bowl
        7. Dice mozzarella cheese into 1/2 inch by 1/2 inch pieces
        8.  Add peaches, cucumber, and tomato mixture into serving bowl with spring mix, arugula, basil and mozzarella.
        9. Use tongs to mix
        10. Add more vinaigrette to continue to break down the lettuce and meld the flavors
        11. Add baguette to the middle and pour vinaigrette directly on top
        12. Add mozzarella cheese
        13. Mix together and add more vinaigrette over the top
        14. Add pepper, to taste

        Serve & enjoy!