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2:1 Camelina Oil to Balsamic Vinegar
- Roasted Garlic
- Basil
- Green Onion
- Salt & Pepper
- This dressing is fairly standard and can be used with a variety of salads.
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Suggestion: Asparagus & Mushroom Salad (serves approx. 10)
- 10 portabella mushrooms – drizzled with Camelina, roasted whole and cooled
- 2 bundles of asparagus – blanched and cut to bite size pieces
- Once cooled, quarter the mushrooms and toss together with the asparagus and Camelina/Balsamic dressing. Refrigerate overnight for enhanced flavours.
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Red Meat Marinade(approx. 2 – 4 steaks)
- 2:1 Camelina Oil to Red Wine
- 1 Shallot
- 2 Sprigs of Thyme
- 2 Cloves of Garlic (Roasted)
- Rub the marinade into the steaks and refrigerate for several hours for enhanced flavour
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Lamb Marinade
- Camelina
- Rosemary
- Garlic
- Lightly toasted pine nuts in Camelina Oil
- Marjoram
- Brush or Marinade and refrigerate for several hours. Roast lamb to desired tenderness. Garnish with lightly toasted pine nuts.
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