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Honey Glazed Chicken and Trout

Honey Glazed Chicken and Trout

Ingredients 8 chicken drumsticks OR 24oz fillet of steelhead trout 3 tbsp honey 3 tbsp brown sugar 3 tbsp soya sauce 2 tbsp roasted garlic and chili camelina oil salt and cracked pepper 1 lemon, wedged Instructions For the chicken: Whisk together the honey, sugar, soya and camelina oil. Place the chicken in a ziploc bag. Put 4-5 tablespoons of the glaze aside and pour the rest over top the chicken. Shake and massage the drumsticks to ensure the glaze is well distributed. Place in the refrigerator to marinade for approximately 2 hours. Pre-heat the grill and place chicken directly...

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Asian Zucchini Slaw

Asian Zucchini Slaw

Chef Nicole Forster of "Savoury" is a culinary triple threat: a personal chef, catering specialist and cooking instructor. She's devised this delicious zucchini slaw and tells us "It's most definitely a hit! People seem to really like it and I think that it showcases the flavoured oils well". We hope you try this fantastic recipe soon and, if you do, be sure to let us know how you like it! Ingredients 2-3 large green zucchini, cut into match-sticks or julienned (or, to have some added dimension of colour, you can substitute one of the green for 1 yellow zucchini) 1...

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Seared Salmon and Greens

Seared Salmon and Greens

TAQUITOS: 3/4 pound baked salmon, flaked apart (see tips below) 1 cup shredded Monterey Jack cheese 1/4 cup chopped fresh cilantro 12 small corn tortillas (5 1/2-inch) 1 bottle Chipotle-flavored Cholula Hot Sauce cooking spray SIMPLE GUACAMOLE: 2 medium avocados 1/3 cup sour cream juice from 1/2 lime 2 teaspoons Original Cholula Hot Sauce salt and pepper, to taste Directions: 1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. 2. In a medium bowl, combine the salmon, cheese and cilantro. Place 2 corn tortillas at a time in between two damp...

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Raw Massaged Winter Kale Salad with Camelina Oil

Raw Massaged Winter Kale Salad with Camelina Oil

Recipe from Doug McNish This recipe provides an easy way to marinate kale for a simple salad that can be enjoyed as an appetizer or main course. The trick is to cut it thin enough so that the high quality oil, lemon and salt can penetrate and soften the greens. I find that the mildly nutty flavour of the Camelina Oil compliments the slightly bitter kale. Makes 2 main course portions ¼ cup sundried tomatoes, soaked (see Tips, below) 1 head of green curly kale thinly sliced 3 tbsp Camelina Oil 2 tbsp fresh lemon juice ¼ tsp fine sea...

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