Recipes — Side Dishes

By Elysia Vandenhurk     Ingredients (Serves 6-8)   2 ½ lbs Potatoes or Sweet Potatoes, peeled 2 tbsp Three Farmers Camelina Oil ¼ Almond Milk (or cream) 1 x 15oz can of Pumpkin Puree ½ tsp Cinnamon ½ tsp ground Ginger ½ tsp Nutmeg 2 tbsp Honey Pinch of salt     Instructions Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until fork tender. Mash the potatoes. Mash and stir in the pumpkin puree, camelina oil, milk or cream and spices....

Ingredients 1 Cup Quinoa 1 Cup Chicken Broth (Or Vegetable Broth) 1 Cup Frozen Broccoli, chopped into small pieces ¾ Cup Old Cheddar Cheese 2 TBSP Three Farmers Original Camelina Oil 1 TBSP Garlic Powder 1 TBSP Onion Powder ½ TBSP Dried Parsley ½ TBSP Dried Basil ½ TBSP Dried Thyme 1 Tsp Salt 2 Tsp Ground Black Pepper Directions Place the dried quinoa, broth, salt, and 1 TBSP Three Farmers Original Camelina Oil into a sauce pan on medium heat. Cover the sauce pan and heat until it has started to bubble, reduce to low with the lid on...

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...