Recipes — Side Dishes

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...

Another unique and delicious recipe from Alison Ramage at Design to Dine, incorporating both our roasted chickpeas and camelina oil. Crispy Shallots: 4 shallots thinly sliced 2 tablespoons all-purpose flour 1 cup/250 ml Three Farmers Original camelina oil Peel the shallots and slice thinly. In a bowl toss to coat with flour and a pinch of salt. Heat the camelina oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and add the sliced onion. Fry for...

Ingredients 3 large zucchini, sliced lengthwise into 1/4-inch slices (you could also use eggplant) 1 tablespoon Three Farmers camelina oil cup soft goat's cheese or cream cheese 1 tablespoon freshly minced shallot 1 teaspoon lemon juice 1/3 cup basil or dill Salt and pepper to taste Brush the slices of zucchini with camelina oil and season with salt and pepper. Place on apreheated grill for approx. 4 minutes on each side, or until tender. In a small bowl mash the cheese, shallot, lemon juice and herbs together. Chop up the outerslices of the zucchini (pieces will not roll as well)...

Pull the outer husks down the ear to the base. Strip away the silk from the corn by hand. Fold husks back into place, and place the corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Heat the grill to med/high heat. Dry the corn and pull the husks back once more to brush 1 tsp of camelina oil on the corn. Fold the husks back into place and put the corn on the grill. Close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are...