Recipes

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...

Serves 6-8 1 medium size pumpkin, cleaned and roasted To Roast the Pumpkin: Pre heat oven to 400F. Quarter the pumpkin and scrape out the seeds and pulp. Place the seeds in cool water and let sit to clean the skins off and roast later on. Line a sheet pan with parchment paper and place the pumpkin skin side down. Drizzle a generous amount (approx.. 1 tbsp per quarter) of Three Farmers camelina oil onto the pumpkin flesh, season with salt and pepper and rub gently with your fingers to evenly distribute over the pumpkin flesh. Flip the pumpkin to...

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...