Recipes — Brunch & Lunch

This recipe is courtesy of Matthew Kadey MSc., RD Writer, Photographer www.mattkadey.com // www.muffintinmania.com James Beard Award Winner (Food Journalism 2013) Ready in 20 minutes (not including chill time) Makes 6 Servings Ingredients 1⁄2 cup orange juice 3 medium sized tomatoes, quartered 1 red bell pepper, quartered 1 cup sliced rhubarb 1⁄2 English cucumber, chopped 1⁄4 cup fresh mint or basil 2 garlic cloves, chopped 2 scallions, chopped 2 tbsp red wine vinegar 1⁄2 tsp smoked paprika 1⁄2 tsp salt 1⁄2 tsp black pepper 3 tbsp Three Farmers Camelina oil Three Farmers Balsamic & Cracked Pepper Roasted Chickpeas (garnish/topper) 3...

Ingredients 1 lb ground turkey 1 cup quinoa, cooked (as per instructions on package) 7 bell peppers (6 to stuff, 1 small dice) 1 cup zucchini, small dice 1 cup onion, small dice 1⁄2 cup celery, small dice 1⁄2 cup carrots, small dice 2 cloves garlic, minced 1.5 tsp ground cumin 1.5 tsp chili powder 398 mL can of diced tomatoes (strained) 125 grams cream cheese 1⁄4 cup camelina oil 1⁄2 tsp sea salt ground pepper to taste Instructions Cook Quinoa as per package instructions and set aside. Preheat oven to 400 degrees Fahrenheit. Prep your bell peppers by cutting...

Ingredients - Dressing: 5 cloves of garlic 1 tbsp fresh ginger 1 tbsp peanut butter 1 tbsp sugar 1-2 tsps Sambal or any other chili paste ¼ cup soy sauce ¼ cup freshly squeezed lime juice In a blender, combine and puree the above ingredients. Slowly add 1/2 -3/4 Cup Camelina Oil until dressing is emulsified. Season with Sea Salt and freshly ground Pepper to taste. Ingredients - Salad Approximately 3 cups green cabbage, shredded 2 large carrots, grated 1 orange or red pepper, chopped or julienned 1/3 red onion thinly sliced 1 cucumber diced 3 green onions thinly sliced...

This is the recipe from Elysia's appearance on Daytime Ottawa Friday April 17th. Ingredients: 1 cup cherry tomatoes, sliced in half 1 cup crush tomatoes, small can 4 cloves garlic, chopped 2 shallots, diced 3 tbsp Three Farmers Camelina Oil ¼ cup red wine 1 bunch fresh basil 1 small bunch fresh oregano salt and pepper Parmesan Reggiano (small chunk for grating) 3 cups wild rice linguini pasta In a saucepan, heat the camelina oil over medium/high heat and saute the shallots until slightly brown. Add the cherry tomatoes and garlic. Cook until the tomatoes become soft, add the red...