Kale, Apple and Barley Salad

Kale, Apple and Barley Salad

By Heather Dec RD, BSc AHN     Ingredients Salad ½ Cooked Barley 6 cups Chopped Kale 2 crisp Sweet Apples, cored and chopped 1 cup Three Farmers Balsamic & Cracked Pepper Roasted Chickpeas ½ crumbled Feta Cheese 1 Carrot, grated ½ cup Dried Cranberries   Dressing ½ cup Three Farmers Camelina Oil ¼ cup Fresh Lemon Juice 2 Tbsp Honey 1 ½ tsp Dijon Mustard Salt to taste     Instructions Salad ingredients in a bowl and mix together In a small bowl, combine the mustard, honey and oil. Add the lemon juice and salt and whisk until combined....

Read more →


Double Chocolate Zucchini Loaf

Double Chocolate Zucchini Loaf

By Heather Deck     Ingredients 1-ounce Unsweetened Baker’s Chocolate 2 large Eggs 1 cup White Sugar ½ Tbsp Three Farmers Camelina Oil 1 cup Grated Zucchini 1 tsp Vanilla Extract 1 cup All Purpose Flour 1 tsp Salt ½ cup Semisweet Chocolate Chips     Instructions Preheat oven to 350 degrees F and lightly grease one loaf pan. In a microwave safe bowl, microwave in 30 second intervals until melted, making sure to stir frequently. In a large bowl, combine chocolate, eggs, sugar, oil and vanilla. Add the zucchini and stir. Stir in flour, baking soda, and salt until...

Read more →


Pumpkin Spiced Scones with Brown Butter Spiced Pumpkin Glaze

Pumpkin Spiced Scones with Brown Butter Spiced Pumpkin Glaze

By Heather Deck RD, BSc AHN     Ingredients   Scones ½ cup Pumpkin Puree 1 Large Egg 3 Tbsp Heavy Cream 1 Tbsp Vanilla Extract 2 cups Flour 1 Tbsp Molasses ¼ cup plus 2 Tbsps Dark Brown Sugar 2 tsp Baking Powder ½ tsp Salt 1 tsp ground Cinnamon ½ tsp ground Ginger ½ tsp ground Cloves ½ tsp ground nutmeg ½ cup cold, unsalted butter Glaze ½ Butter ½ cup Cream Cheese 1 ½ cups Icing Sugar 3 Tbsp canned Pumpkin ¼ tsp ground Ginger ¼ tsp ground Cinnamon ¼ tsp ground Nutmeg ¼ tsp ground Clove...

Read more →


Cornmeal Crusted Tomatoes

Cornmeal Crusted Tomatoes

Cornmeal Crusted Tomatoes by Doug McNish This recipe is a great way to make crispy tomatoes that can be served as a side dish all year round. If green tomatoes that grow at the end of the season are available, then those are perfect, otherwise use a firm unripened hot house tomato in its place. Double or triple this recipe as necessary or desired. -Makes 4 side portions Ingredients 1/2 cup coarse cornmeal 1 tablespoon garlic powder 2 teaspoons whole fennel seeds 1/2 teaspoon sweet paprika 1/4 teaspoon fine sea salt 2 large green or unripened hot house tomatoes Enough...

Read more →