Recipes — Brunch & Lunch

This yummy fall soup comes to us from Chef Nicole Forster from www.savouryfoods.ca Ingredients I large head of Cauliflower - chopped small 2 stalks celery - diced 1 large Onion diced 2 bulbs of Fennel - cored and chopped finely 3 apples - peeled and diced - Mcintosh, Spartan, or Pink Lady 4 cups stock - chicken or vegetable Stock (your choice) you may need to add more water later depending on desired consistency 3 tbsp Three Farmers Camelina oil 1 tsp Fresh tarragon, Thyme (finely chopped) 1 tsp Dried Herbs de Provence 1 tsp brown sugar Salt and pepper...

Ingredients - Dry 2 cup all purpose flour ¼ cup ground flax 1 ½ tsp baking soda 1 ½ tsp baking powder 1 tsp salt 2 ½ tsp cinnamon 1 cup chopped dates 1 ¼ cup chocolate chips (or get fancy with some white chocolate or chopped up Caramilk bars) Sift together all above ingredients and then add in the dates and chocolate. Ingredients 3 eggs 1 ½ cup white sugar 1 cup camelina oil 1 14oz can pure pumpkin Mix together the above ingredients in a large bowl and slowly adding in the dry mixture. Pour the batter into...

Ingredients - Cream ½ cup camelina oil 1 cup mashed banana 1 cup white sugar 2 eggs Ingredients - Dry 2 cup all purpose flour 1 tsp baking powder 1 tsp salt 1 ½ tsp cinnamon ½ tsp baking soda 1 ¼ cup chopped dark chocolate chips 1 cup toasted pecans Place the pecans on a cookie sheet and toast in the oven at 350°F. Toast until desired doneness. Blend dry ingredients and pecans into liquid ingredients. Pour into 1 large prepared loaf pan (or smaller ones if desired) Bake at 350°F until it's baked thoroughly.

Recipe courtesy of Sorrentino's in Edmonton, AB. Ingredients 2 cups assorted mushrooms 1 tbsp soft butter 1 tbsp chopped shallots 1 oz. white wine 1 tsp sea salt 1 tsp black pepper 1 tsp thyme fresh 1 tsp fresh oregano 1tsp fresh basil 4 tbsp camelina oil Heat a stock pan to medium heat and add butter. Add shallots and sauté for a few minutes, then add mushrooms.Continue to sauté for a few minutes, add the wine, black pepper, salt and cook until almost dry. Season with salt and pepper and remove from the heat and allow to cool down....