Recipes — Side Dishes

Give this gluten-free breading recipe a try on your next batch of wings, pan fried fish or fried vegetables! Ingredients 1 cup Three Farmers Roasted chickpeas (any flavour), ground fine 1/4 cup cornstarch salt and pepper to taste Instructions Grind up Three Farmers Roasted chickpeas in a coffee grinder or vitamix and then mix in the cornstarch and salt and pepper. Dredge fish, chicken wings, pork, chicken breasts, etc with the coating. Heat up a generous amount of camelina oil on the stove top and pan fry or deep fry the items on med - high heat. NOTE: smaller items...

This recipe was featured by Chef Elysia at the 2015 Calgary Stampede Co-op Kitchen Theatre. Ingredients Serves 6 1 tbsp Three Farmers Original Camelina Oil 1.5lbs ripe plum tomatoes 2 cloves garlic, peeled 1 shallot, peeled 1 large red bell pepper 1 hot chili pepper (if desired), halved and seeded 2 tsp mustard seed, toasted and ground 2 tsp celery seed, toasted and ground 2 cups vegetable stock 1-2 tbsp camelina oil salt and cracked pepper to taste Instructions Pre heat the oven to 400°F and turn on your grill. Slice the tomatoes in half and place the flat side...

This delicious recipe is courtesy of My Awesome Foods. Ingredients 4-6 medium sized organic white potatoes 1.5 tbsp of Three Farmers Roasted Onion and Basil Camelina Oil 1 tsp of garlic powder 3-4 cracks of pink mineral salt 3-4 green onions chopped for garnish Instructions Preheat BBQ to about 400 degrees or higher. (Same heat for oven). Wash your potatoes and slice thinly (1/4” slices) 3/4 of the way through the tater until you are almost through it. You want it to open up almost like a flower. Drizzle each potato with your Three Farmers Oil and sprinkle each potato...

This is the recipe from Elysia's appearance on Daytime Ottawa Friday April 17th. Ingredients: 1 cup cherry tomatoes, sliced in half 1 cup crush tomatoes, small can 4 cloves garlic, chopped 2 shallots, diced 3 tbsp Three Farmers Camelina Oil ¼ cup red wine 1 bunch fresh basil 1 small bunch fresh oregano salt and pepper Parmesan Reggiano (small chunk for grating) 3 cups wild rice linguini pasta In a saucepan, heat the camelina oil over medium/high heat and saute the shallots until slightly brown. Add the cherry tomatoes and garlic. Cook until the tomatoes become soft, add the red...