This dressing pairs beautifully with a Waldorf Salad. Makes approx. 1L of vinaigrette Ingredients ¾ cups peeled, diced Gala Apples 2 tbsp crushed Walnuts ¾ cup Apple Juice ¾ cup Apple Cider Vinegar ¼ cup White Sugar ¼ cup Brown Sugar 1 tsp. Grainy Mustard 1 ½ cups Camelina Oil Add apples, walnuts, vinegar, apple […]
Recipe courtesy of Chef Doug McNish. This recipe is a great snack served as a healthy alternative to potato chips or, they can be lightly crushed and added to top your favourite salad for a rich cheesy crunch . You may double or triple this recipe as necessary as the chips will keep well for up […]
Recipe courtesy of Shirley Plant. Ingredients 1 egg yolk 1 tbsp water 1 tbsp lemon juice 3/4 cup camelina oil 1 tsp sea salt 2 roasted garlic cloves In a glass jar put egg yolk, water and lemon juice. Slowly pour in oil while blending with a hand held blender. Mixture should thicken. Add in salt […]
This sweet and savory combination of earthy notes from the Three Farmers Camelina Oil and sage is the perfect complement to your Thanksgiving and holiday dinners. It’s also vegan and gluten free! Follow the recipe below and add any other favourites you might have like cranberries, currants or nuts. Ingredients for Corn Bread: Make […]
Ingredients 3-4lbs of potatoes (peeled and quartered) 4tbsp camelina oil 4tbsp sour cream 1 cup chopped chives salt and pepper to taste Bring potatoes to a boil and cook to ‘fork tender’ – soft. Drain and beat/whip/or mash in camelina oil and sour cream. Stir in chives and season with salt and pepper.
Serves 8 Ingredients 10 cups of cubed foacccia bread 1/4 cup camelina oil (try one of the Three Farmers Roasted Garlic & Chili or Roasted Onion & Basil oils for extra flavour) 1 cup diced onion 1 cup diced celery 1 cup grated carrot 3 cloves minced garlic 3tbsp powdered sage 3tbsp poultry seasoning 3tbsp […]
Ingredients 2 cups chopped tomatoes 1 cup bell pepper 1?4 cup celery 1?2 small avocado 1?2 tsp sea salt 1?2 tsp dried basil 1?4 cup water 3 tbsp camelina oil Add all ingredients to a blender and blend until smooth. Serve chilled or warm on the stove top. Serves beautifully with toasted camelina crostins.
Recipe courtesy of Chef Doug McNish. This dressing is perfect of a nice light marinated kale salad tossed with hemp seeds, red peppers, raisins, walnuts and sundried tomatoes. Makes 1-1/4 cups dressing Ingredients 1/2 cup tahini 1/4 cup freshly squeezed lemon juice 3/4 cup filtered water 2 tbsp Camelina Oil 1 tbsp wheat free tamari 1 tsp […]
Recipe courtesy of Chef Doug McNish. This gluten free recipe for crisp kale pairs well with the mildly sweet and slightly salty drizzle of Asian inspired compound oil. Makes 4 appetizer portions Ingredients – Chinese Five Spice Camelina Drizzle 1⁄4 cup Roasted Garlic and Chili Camelina Oil 1 tbsp Chinese Five Spice 1 tbsp wheat free tamari 1 […]
Ingredients 1 tbsp Three Farmers Camelina Oil (try garlic/chili camelina oil) 1⁄2 onion, chopped 4 leaves kale, stemmed and chopped 6 large button mushrooms, chopped 4 cups cooked potatoes, diced 1 cup corned beef brisket 1/2 cup chicken broth 1/4 cup chopped fresh herbs Salt & freshly ground black pepper, to taste 4 large eggs […]