Recipes — Brunch & Lunch

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 juice, sugars, mustard in a blender; blend until smooth. Once smooth, slowly blend Camelina oil into apple mixture. Season with salt and pepper to taste. Store in an airtight container in your refrigerator.

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 this a day ahead and leave to sit on the counter over night uncovered. 1 cup corn meal 1 cup corn flour (much more fine than corn meal) 1 tbsp. baking powder 1/4 raw sugar 2 tbsp. potato starch 1 tbsp. salt 1/4 cup Three Farmers...

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.

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 In a large skillet or sauté pan, heat oil over medium-high heat. Add onion, mushrooms and kale and cook to brown (about 5-8 minutes). Add potatoes, stirring, until they brown and crust. Stir in corned beef. Now, break the eggs over the potato dish in...