Recipes — Brunch & Lunch

A delicate combination of flavours that makes it the perfect winter holiday salad. This recipe was sent to us from Amanda Li from Nutrition Wellness Simplified. 1 medium Butternut squash, peeled and bulbous seeded-end chopped off 2 tbsp Three Farmers Cold Pressed Camelina Oil* 1 Asian pear, peeled 142g-box Organic baby arugula** ó cup Pomegranate seeds ó cup Walnut halves Vinaigrette 2 tbsp Maple syrup 2 tbsp Apple cider vinegar 1 tsp Dijon mustard 1 clove Garlic, finely minced to taste Sea salt & freshly ground black pepper Preheat oven to 400oF and line a baking tray with parchment paper....

The perfect soup to keep you warm this winter, sent to us from Matthew Kadey. 2 teaspoons + 3 tablespoons camelina oil 1 large onion, diced 2 large carrots, chopped 2 celery stalks, sliced 1/2 teaspoon salt 2 tablespoons tomato paste 1 tablespoon Italian seasoning 1 teaspoon coriander powder 1/4 teaspoon red chili flakes 1/4 teaspoon black pepper 1/2 cup raw quinoa 6 cups low sodium vegetable broth 2 1/2 cups cooked navy beans (from 1 cup dried) 6 cups chopped kale 2 tablespoons red wine vinegar 1 cup chopped parsley Heat 2 teaspoons camelina oil in a large saucepan...

Serves 6-8 1 medium size pumpkin, cleaned and roasted To Roast the Pumpkin: Pre heat oven to 400F. Quarter the pumpkin and scrape out the seeds and pulp. Place the seeds in cool water and let sit to clean the skins off and roast later on. Line a sheet pan with parchment paper and place the pumpkin skin side down. Drizzle a generous amount (approx.. 1 tbsp per quarter) of Three Farmers camelina oil onto the pumpkin flesh, season with salt and pepper and rub gently with your fingers to evenly distribute over the pumpkin flesh. Flip the pumpkin to...

Another delicious creation from Alison Ramage of Design to Dine. The perfect way to savour the remaining days of summer! Serves 4 2 Tbsp Three Farmers camelina oil 1 leek diced 2 cloves of garlic - 1 clove minced small the other reserved for serving 3 heirloom carrots diced small- I used yellow to keep the colours consistent 1 small white egglant diced 1 small grey zucchini diced small 1 medium yellow zucchini diced small 1/2 cup white wine 1 medium yukon gold potato peeled and diced small 2 litres good quality chicken stock 1/4 cup english peas or frozen...