Healthy, Delicious Recipes

Healthy Recipes

Using Our Natural Oils

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Extra Virgin
Siberian Pine Nut Oil

Extra virgin Siberian pine nut oil
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Camelina
(Wild Flax) Oil

Siberian Camelina (wild flax) oil
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Extra Virgin
Siberian Pine Nut Oil

Extra virgin Siberian pine nut oil
Jump To Recipes

Camelina
(Wild Flax) Oil

Siberian Camelina (wild flax) oil
Jump To Recipes

Extra Virgin
Siberian Pine Nut Oil

Extra virgin Siberian pine nut oil
Jump To Recipes

Camelina
(Wild Flax) Oil

Siberian Camelina (wild flax) oil
Jump To Recipes
Pine cones
Extra virgin Siberian pine nut oil

Recipes Using
Extra Virgin Siberian Pine Nut Oil

Recipes Using
Pine Nut Oil

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Our recipes featuring the traditionally produced, 100% natural extra virgin Siberian pine nut oil (EVSPO) represent a variety of delicious cuisines of the world. Most of them come from the Mediterranean, originating from countries like Greece, Italy, and France. Many studies have confirmed that the Mediterranean diet is one of the best diets to follow for promoting and maintaining wellness and the sense of well-being.* We share this view, and also think that it is definitely one of the most flavorful and creative ways to eat.
All of our recipes are based on wholesome, nutrient-dense, healthy ingredients typical of traditional diets. Making your food from scratch may be a little more time-consuming than using modern “shortcuts”, but it will reward you with better-tasting and healthier meals.

In addition to the recipes offered here, please feel free to experiment with pine nut oil, as it will enhance the flavor of practically any meal. For example, in almost any recipe calling for extra virgin olive oil you could replace all or part of it with pine nut oil. When baking, as a rule of thumb, use 25% less pine nut oil than butter (for example, if a recipe calls for one cup of butter, use 3/4 cup of pine nut oil instead).
Most importantly, extra virgin pine nut oil makes every meal you cook more conducive to maintaining health and wellness, as well as more satisfying and nutritious. Making pine nut oil a regular ingredient in your cooking will go a long way towards nutritionally supporting optimal digestive processes.*

In addition to the recipes offered here, please feel free to experiment with pine nut oil, as it will enhance the flavor of practically any meal. For example, in almost any recipe calling for extra virgin olive oil you could replace all or part of it with pine nut oil. When baking, as a rule of thumb, use 25% less pine nut oil than butter (for example, if a recipe calls for one cup of butter, use 3/4 cup of pine nut oil instead).
Most importantly, extra virgin pine nut oil makes every meal you cook more conducive to maintaining health and wellness, as well as more satisfying and nutritious. Making pine nut oil a regular ingredient in your cooking will go a long way towards nutritionally supporting optimal digestive processes.*

In addition to the recipes offered here, please feel free to experiment with pine nut oil, as it will enhance the flavor of practically any meal. For example, in almost any recipe calling for extra virgin olive oil you could replace all or part of it with pine nut oil. When baking, as a rule of thumb, use 25% less pine nut oil than butter (for example, if a recipe calls for one cup of butter, use 3/4 cup of pine nut oil instead).
Most importantly, extra virgin pine nut oil makes every meal you cook more conducive to maintaining health and wellness, as well as more satisfying and nutritious. Making pine nut oil a regular ingredient in your cooking will go a long way towards nutritionally supporting optimal digestive processes.*

If you have a favorite recipe of your own, please share it with us! We also welcome letters describing your experiences with using extra virgin Siberian pine nut oil and Camelina oil in your kitchen. To share them with us, please send us an e-mail at [email protected].

Dips, sauces, spreads, and appetizers

You’ll Need:

  • 2 cups of pitted olives
  • 4 tablespoons of fresh garlic puree
  • 1/3 cup of chopped fresh parsley
  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons of extra virgin pine nut oil
  • 3 tablespoons of anchovy fillets

Steps:

  1. Place all ingredients in a food processor and puree.
  2. Put in a sealed container and refrigerate.

You’ll Need:

  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of extra virgin pine nut oil
  • 2 cloves of garlic, chopped
  • 1/2 teaspoon of red pepper flakes
  • 2 cups of crumbled feta cheese (approximately one pound)
  • 3-4 pickled red bell peppers (drained and cut into 1″ pieces)

Steps:

  1. In a small skillet over medium heat, warm the extra virgin olive oil and pine nut oil.
  2. Add the garlic and cook until it starts to turn translucent, 1 to 2 minutes.
  3. Sprinkle in the pepper flakes and cook for 30 seconds longer. Remove from heat.
  4. Place the garlic mixture in a food processor and add the feta and drained peppers.
  5. Blend until smooth, stopping periodically to scrape down the sides of the bowl.
  6. Transfer to a bowl and cover to store in the refrigerator for at least one hour before serving. The texture will thicken slightly.
  7. Serve as a dip with breadsticks or slices of red/yellow bell peppers on toasted biscuits.

You’ll Need:

  • 4 medium eggplants, peeled and diced
  • 4 onions, sliced
  • 1 cup of extra virgin olive oil
  • 1/2 cup of extra virgin pine nut oil
  • 12 green olives
  • Capers
  • 12 large black olives, pitted and diced
  • 1 tablespoon of pine nuts
  • 1/2 cup of wine vinegar
  • 1/4 cup of raw cane sugar
  • Salt and pepper to taste
  • 1/2 cup of tomato sauce
  • 4 stalks of celery, diced

Steps:

  1. Fry eggplant in one cup of olive oil until browned. Remove from skillet.
  2. Add onions, browning gently over medium heat in 1/2 cup of pine nut oil.
  3. Add tomato sauce and celery and cook until tender.
  4. Add capers, olives and pine nuts, and the fried eggplant.
  5. Heat wine vinegar and sugar until dissolved. Add this to eggplant mixture.
  6. Add salt and pepper to taste.
  7. Allow to simmer until flavors mix.
  8. Serve bruschetta style on toast points or topped over pasta.

Useful Information:

  • Caponata will keep up to two weeks in the refrigerator.

You’ll Need:

  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 1 pound of tomatoes, very ripe
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper, coarsely ground
  • 10 basil leaves, chopped
  • 2 tablespoons of parsley, chopped

Steps:

  1. Coarsely chop the tomatoes and place in a
    bowl.
  2. With a gloved hand or a potato masher, crush the tomatoes to help release some of their juices.
  3. Add the rest of the ingredients mixing well, cover and allow to marinate at room temperature for 2-3 hours before using.
  4. Serve on pasta, or with grilled chicken or fish.

You’ll Need:

  • 2 cups of packed fresh basil leaves, washed and dried
  • 2-4 cloves of garlic, peeled
  • 1/2 teaspoon of sea salt
  • 1/4 cup of pine nuts
  • 1/4 cup of Parmesan cheese, grated
  • 1/2 cup of extra virgin olive oil
  • 1/4 cup of extra virgin pine nut oil

Steps:

  1. Place basil leaves in a food processor. Pulse until well chopped.
  2. Add garlic, salt, pine nuts, and cheese and blend well.
  3. With motor running, slowly add olive oil and pine nut oil to form a thick paste.
  4. Put in an airtight container and refrigerate.

Useful Tips:

  • Pesto will keep several days in a refrigerator, or it may be frozen.
  • Pesto is normally served with pasta, but it is also delicious with fish, meat, or corn on the cob.

You’ll Need:

  • 2 large eggplants
  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of extra virgin pine nut oil
  • 1 medium onion, coarsely chopped
  • 1/4 cup pickled red bell peppers, chopped
  • 5 tablespoons of roasted tahini (sesame seed paste)
  • 2 tablespoons of rice wine vinegar (sweet vinegar)
  • 2 tablespoons of ground coriander
  • 4 tablespoons of lemon juice
  • 1 tablespoon of ground cumin
  • 4 garlic cloves, sliced coarsely
  • 1/4 cup Italian parsley, chopped
  • Salt and pepper to taste

Steps:

  1. Prick the surface of the eggplant all over,
    and brush it well with olive oil.
  2. Bake the eggplant at 400 degrees for about 45 minutes. Use a fork to test the flesh for doneness.
  3. Cool the eggplant for at least 10-15 minutes.
  4. Heat 2 tablespoons of olive oil in a sauce pan over medium heat. Saute onions for about 5 minutes, then add the roasted red bell peppers, tahini, lemon juice, garlic, coriander, cumin, salt, and pepper.
  5. Cook for two more minutes, then remove the contents to a bowl to cool (about five minutes).
  6. Place the mixture into a food processor and blend until smooth.
  7. Remove the pulp of the eggplant and throw away the skin. Add the eggplant to the blender with the mixture immediately and
    combine until smooth.
  8. After you add the baba ghanouj to a serving bowl, sprinkle with about 2 tablespoons of extra virgin pine nut oil.
  9. Sprinkle the Italian parsley over the top. Serve with toasted pita bread pieces for dipping.

Dips, sauces, spreads, and appetizers

You’ll Need:

  • 2 cups of pitted olives
  • 4 tablespoons of fresh garlic puree
  • 1/3 cup of chopped fresh parsley
  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons of extra virgin pine nut oil
  • 3 tablespoons of anchovy fillets

Steps:

  1. Place all ingredients in a food processor and puree.
  2. Put in a sealed container and refrigerate.

You’ll Need:

  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of extra virgin pine nut oil
  • 2 cloves of garlic, chopped
  • 1/2 teaspoon of red pepper flakes
  • 2 cups of crumbled feta cheese (approximately one pound)
  • 3-4 pickled red bell peppers (drained and cut into 1″ pieces)

Steps:

  1. In a small skillet over medium heat, warm the extra virgin olive oil and pine nut oil.
  2. Add the garlic and cook until it starts to turn translucent, 1 to 2 minutes.
  3. Sprinkle in the pepper flakes and cook for 30 seconds longer. Remove from heat.
  4. Place the garlic mixture in a food processor and add the feta and drained peppers.
  5. Blend until smooth, stopping periodically to scrape down the sides of the bowl.
  6. Transfer to a bowl and cover to store in the refrigerator for at least one hour before serving. The texture will thicken slightly.
  7. Serve as a dip with breadsticks or slices of red/yellow bell peppers on toasted biscuits.

You’ll Need:

  • 4 medium eggplants, peeled and diced
  • 4 onions, sliced
  • 1 cup of extra virgin olive oil
  • 1/2 cup of extra virgin pine nut oil
  • 12 green olives
  • Capers
  • 12 large black olives, pitted and diced
  • 1 tablespoon of pine nuts
  • 1/2 cup of wine vinegar
  • 1/4 cup of raw cane sugar
  • Salt and pepper to taste
  • 1/2 cup of tomato sauce
  • 4 stalks of celery, diced

Steps:

  1. Fry eggplant in one cup of olive oil until browned. Remove from skillet.
  2. Add onions, browning gently over medium heat in 1/2 cup of pine nut oil.
  3. Add tomato sauce and celery and cook until tender.
  4. Add capers, olives and pine nuts, and the fried eggplant.
  5. Heat wine vinegar and sugar until dissolved. Add this to eggplant mixture.
  6. Add salt and pepper to taste.
  7. Allow to simmer until flavors mix.
  8. Serve bruschetta style on toast points or topped over pasta.

Useful Information:

  • Caponata will keep up to two weeks in the refrigerator.

You’ll Need:

  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 1 pound of tomatoes, very ripe
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper, coarsely ground
  • 10 basil leaves, chopped
  • 2 tablespoons of parsley, chopped

Steps:

  1. Coarsely chop the tomatoes and place in a
    bowl.
  2. With a gloved hand or a potato masher, crush the tomatoes to help release some of their juices.
  3. Add the rest of the ingredients mixing well, cover and allow to marinate at room temperature for 2-3 hours before using.
  4. Serve on pasta, or with grilled chicken or fish.

You’ll Need:

  • 2 cups of packed fresh basil leaves, washed and dried
  • 2-4 cloves of garlic, peeled
  • 1/2 teaspoon of sea salt
  • 1/4 cup of pine nuts
  • 1/4 cup of Parmesan cheese, grated
  • 1/2 cup of extra virgin olive oil
  • 1/4 cup of extra virgin pine nut oil

Steps:

  1. Place basil leaves in a food processor. Pulse until well chopped.
  2. Add garlic, salt, pine nuts, and cheese and blend well.
  3. With motor running, slowly add olive oil and pine nut oil to form a thick paste.
  4. Put in an airtight container and refrigerate.

Useful Tips:

  • Pesto will keep several days in a refrigerator, or it may be frozen.
  • Pesto is normally served with pasta, but it is also delicious with fish, meat, or corn on the cob.

You’ll Need:

  • 2 large eggplants
  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of extra virgin pine nut oil
  • 1 medium onion, coarsely chopped
  • 1/4 cup pickled red bell peppers, chopped
  • 5 tablespoons of roasted tahini (sesame seed paste)
  • 2 tablespoons of rice wine vinegar (sweet vinegar)
  • 2 tablespoons of ground coriander
  • 4 tablespoons of lemon juice
  • 1 tablespoon of ground cumin
  • 4 garlic cloves, sliced coarsely
  • 1/4 cup Italian parsley, chopped
  • Salt and pepper to taste

Steps:

  1. Prick the surface of the eggplant all over,
    and brush it well with olive oil.
  2. Bake the eggplant at 400 degrees for about 45 minutes. Use a fork to test the flesh for doneness.
  3. Cool the eggplant for at least 10-15 minutes.
  4. Heat 2 tablespoons of olive oil in a sauce pan over medium heat. Saute onions for about 5 minutes, then add the roasted red bell peppers, tahini, lemon juice, garlic, coriander, cumin, salt, and pepper.
  5. Cook for two more minutes, then remove the contents to a bowl to cool (about five minutes).
  6. Place the mixture into a food processor and blend until smooth.
  7. Remove the pulp of the eggplant and throw away the skin. Add the eggplant to the blender with the mixture immediately and
    combine until smooth.
  8. After you add the baba ghanouj to a serving bowl, sprinkle with about 2 tablespoons of extra virgin pine nut oil.
  9. Sprinkle the Italian parsley over the top. Serve with toasted pita bread pieces for dipping.

Soups

You’ll Need:

  • 2 tablespoons of extra virgin pine nut oil
  • 2 tablespoons of butter
  • 3 large leeks (about 1 1/2 lbs), thinly sliced
  • 1 large red or white onion, chopped
  • 2 1/2 to 3 lbs of white potatoes, peeled and cubed into small pieces
  • 1 cup dry white wine or sherry
  • 5+1/2 cups of chicken stock
  • 3/4 cup of whipping cream
  • Salt and pepper to taste
  • 1/4 cup fresh, minced parsley

Steps:

  1. Heat pine nut oil in a stock pot. Add butter
    and follow immediately with leeks and onions.
  2. Saute over medium-low heat for about 10 minutes, sprinkle with a pinch or two of salt.
  3. Add wine and reduce by 1/2. Add potatoes and stock. Simmer for 20-25 minutes, until potatoes are tender.
  4. Cool by placing your cooking vessel in ice water for a few minutes, then puree the mixture in a blender.
  5. Place the puree back into the stock pot and mix in the cream. Add a bit more broth – about 1/2 of a cup.
  6. Season with salt and pepper and simmer for 2-3 minutes, just to warm through.
  7. Garnish with parsley.

You’ll Need:

  • 4 tablespoons of butter
  • 4 tablespoons of extra virgin pine nut oil
  • 1 Italian red onion, minced
  • 1/4 cup of unbleached flour
  • 1 quart of chicken stock
  • 1 cup of clam juice
  • 3 cups of cream
  • 1 teaspoon of Worcestershire sauce
  • 2 tablespoons of Tabasco sauce
  • 1/4 cup of pimientos, diced
  • 1 tablespoon of paprika
  • 1 10-ounce can of artichoke hearts, chopped
    finely
  • 1/2 pound of bay shrimp
  • 1/4 cup of Italian parsley, chopped to float
    on top when serving

Steps:

  1. In a large stock pot, place butter, add pine nut oil and heat on medium heat until butter has melted.
  2. Add the onions and saute them for 4 to 5 minutes, or until they are translucent.
  3. Whisk the flour in.
  4. Add the chicken stock and clam juice. Whisk for 2 to 3 minutes until smooth.
  5. Add the cream and stir it in. Bring to a boil.
  6. Add the remaining ingredients and then reduce the heat to low. Simmer slowly for 1/2 hour.
  7. Garnish with parsley.

You’ll Need:

  • 2 red onions, halved and thinly sliced
  • 1/4 cup of balsamic vinegar
  • 2 tablespoons of raw cane sugar
  • 2 tablespoons of dry white wine
  • 1 tablespoon of butter
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of extra virgin pine nut oil
  • 1/4 cup of dry, drinkable sherry
  • 12-14 ounces of white or Italian crimini mushrooms, or a combination, sliced thinly
  • 3 shallots, minced
  • 3 fresh or a 14 oz. can of tomatoes, dice (blanch fresh tomatoes in boiling water for about 3 minutes, cool and remove the skin
    and squeeze out the seeds through a strainer)
  • 1 fennel bulb, halved, then very thinly sliced
  • 2-3 cloves of thinly sliced garlic
  • 5-6 cups of chicken stock
  • 6-8 fresh basil leaves, minced
  • 3 cups of arugula (or baby spinach) leaves
    left whole
  • Salt and pepper to taste

Steps:

  1. In a large skillet with a lid, heat olive oil and butter over medium-low heat.
  2. Add onions and half of the fennel and toss to coat. Cover and simmer over low heat for 10-15 minutes.
  3. Uncover and add balsamic vinegar, sugar and wine.
  4. Turn up heat to medium-high and caramelize the onions and fennel until they are browned but not even close to being burned, about 5 more minutes. Remove from heat and set aside.
  5. Heat pine nut oil in stock pot over medium heat and add the shallots. Saute for about 2 minutes and add garlic and sherry, about 1 minute more.
  6. Add mushrooms, tomatoes and the rest of the fennel. Simmer for about 3 minutes.
  7. Add stock and basil. Reduce liquid by about 1/2, 15-20 minutes of simmering.
  8. Add the arugula or spinach and remove from heat.
  9. Add the reserved caramelized onions and fennel right before serving.

Soups

You’ll Need:

  • 2 tablespoons of extra virgin pine nut oil
  • 2 tablespoons of butter
  • 3 large leeks (about 1 1/2 lbs), thinly sliced
  • 1 large red or white onion, chopped
  • 2 1/2 to 3 lbs of white potatoes, peeled and cubed into small pieces
  • 1 cup dry white wine or sherry
  • 5+1/2 cups of chicken stock
  • 3/4 cup of whipping cream
  • Salt and pepper to taste
  • 1/4 cup fresh, minced parsley

Steps:

  1. Heat pine nut oil in a stock pot. Add butter
    and follow immediately with leeks and onions.
  2. Saute over medium-low heat for about 10 minutes, sprinkle with a pinch or two of salt.
  3. Add wine and reduce by 1/2. Add potatoes and stock. Simmer for 20-25 minutes, until potatoes are tender.
  4. Cool by placing your cooking vessel in ice water for a few minutes, then puree the mixture in a blender.
  5. Place the puree back into the stock pot and mix in the cream. Add a bit more broth – about 1/2 of a cup.
  6. Season with salt and pepper and simmer for 2-3 minutes, just to warm through.
  7. Garnish with parsley.

You’ll Need:

  • 4 tablespoons of butter
  • 4 tablespoons of extra virgin pine nut oil
  • 1 Italian red onion, minced
  • 1/4 cup of unbleached flour
  • 1 quart of chicken stock
  • 1 cup of clam juice
  • 3 cups of cream
  • 1 teaspoon of Worcestershire sauce
  • 2 tablespoons of Tabasco sauce
  • 1/4 cup of pimientos, diced
  • 1 tablespoon of paprika
  • 1 10-ounce can of artichoke hearts,
    chopped
    finely
  • 1/2 pound of bay shrimp
  • 1/4 cup of Italian parsley, chopped to float
    on top when serving

Steps:

  1. In a large stock pot, place butter, add pine nut oil and heat on medium heat until butter has melted.
  2. Add the onions and saute them for 4 to 5 minutes, or until they are translucent.
  3. Whisk the flour in.
  4. Add the chicken stock and clam juice. Whisk for 2 to 3 minutes until smooth.
  5. Add the cream and stir it in. Bring to a boil.
  6. Add the remaining ingredients and then reduce the heat to low. Simmer slowly for 1/2 hour.
  7. Garnish with parsley.

You’ll Need:

  • 2 red onions, halved and thinly sliced
  • 1/4 cup of balsamic vinegar
  • 2 tablespoons of raw cane sugar
  • 2 tablespoons of dry white wine
  • 1 tablespoon of butter
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of extra virgin pine nut oil
  • 1/4 cup of dry, drinkable sherry
  • 12-14 ounces of white or Italian crimini mushrooms, or a combination, sliced thinly
  • 3 shallots, minced
  • 3 fresh or a 14 oz. can of tomatoes, dice (blanch fresh tomatoes in boiling water for about 3 minutes, cool and remove the skinand squeeze out the seeds through a strainer)
  • 1 fennel bulb, halved, then very thinly sliced
  • 2-3 cloves of thinly sliced garlic
  • 5-6 cups of chicken stock
  • 6-8 fresh basil leaves, minced
  • 3 cups of arugula (or baby spinach) leaves
    left whole
  • Salt and pepper to taste

Steps:

  1. In a large skillet with a lid, heat olive oil and butter over medium-low heat.
  2. Add onions and half of the fennel and toss to coat. Cover and simmer over low heat for 10-15 minutes.
  3. Uncover and add balsamic vinegar, sugar and wine.
  4. Turn up heat to medium-high and caramelize the onions and fennel until they are browned but not even close to being burned, about 5 more minutes. Remove from heat and set aside.
  5. Heat pine nut oil in stock pot over medium heat and add the shallots. Saute for about 2 minutes and add garlic and sherry, about 1 minute more.
  6. Add mushrooms, tomatoes and the rest of the fennel. Simmer for about 3 minutes.
  7. Add stock and basil. Reduce liquid by about 1/2, 15-20 minutes of simmering.
  8. Add the arugula or spinach and remove from heat.
  9. Add the reserved caramelized onions and fennel right before serving.

Salads

You’ll Need:

Dressing Ingredients

  • 1 clove garlic, chopped finely
  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of extra virgin pine nut oil
  • 8 anchovy fillets, chopped
  • 11/2 tablespoons of Worcestershire sauce
  • 1/4 teaspoon of dry mustard or 1 teaspoon of Dijon mustard
  • 5-6 sun-dried tomatoes (oil packed), chopped finely
  • Freshly ground pepper to taste
  • Juice of 1 lemon
  • 1 “coddled” egg (1 minute in boiling water,
    then cooled, peeled and added in entirety)

Salad Ingredients

  • 1 head of Romaine lettuce, leaves torn into
    edible pieces
  • Homemade Italian croutons
  • 1/3 cup of parmesan cheese

Steps:

  1. Wash, tear and drain the lettuce. In a large wooden salad bowl, mash the garlic with a fork or pestle.
  2. Add chopped anchovy fillets, Worcestershire sauce, mustard, sun-dried tomatoes, lemon juice, and coddled egg.
  3. Blend with garlic, mash the anchovies really well, then swirl all of this around the sides of the bowl until it is “coated”.
  4. Mix in the olive oil and pine nut oil, sparingly, with a fork until it is well incorporated. The dressing should appear “creamy”.
  5. Add the lettuce, then the croutons and cheese. Toss it all well to combine with the Caesar dressing.

You’ll Need:

Dressing Ingredients

  • 1/2 cup of extra virgin pine nut oil
  • 2 tablespoons of cider vinegar
  • 1 tablespoon of raw cane sugar
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1 tablespoon of butter and 1/2 cup of coarsely chopped walnuts for garnish

Salad Ingredients

  • 1 package of baby spinach
  • 2 medium-size cucumbers, peeled and thinly
    sliced
  • 2 oranges, peeled and sliced into rounds
  • 1 small red onion, thinly sliced and separated
    into rings

Steps:

  1. Place all dressing ingredients in a jar and shake well. Refrigerate for several hours.
  2. Toss the oranges, cucumbers, spinach and onions together in a large salad bowl.
  3. Melt butter in a small skillet over medium heat. Add walnuts and saute until crisp and slightly browned.
  4. Remove from heat and toss with 1/4 teaspoon of salt; set aside.
  5. Just before serving, pour dressing over the salad, add the walnuts and toss it all.

You’ll Need:

  • 1/2 pounds each of young spinach, frissee and red-leaf lettuce
  • 1 red onion, sliced very thin
  • 1 peeled and seeded cucumber, thinly sliced
  • 1 cup of brine-cured black olives
  • 1/4 pound of goat cheese, crumbled
  • Fresh mint and young basil leaves to taste (small leaves)
  • 1 garlic clove, minced
  • 1 anchovy, rinsed and chopped
  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 3 tablespoons of red wine vinegar
  • Salt and pepper to taste
  • 1 teaspoon of lemon juice

Steps:

  1. Put greens, onions, cucumbers, olives, goat cheese and herbs in a large bowl. Toss well.
  2. Mix garlic, anchovy, vinegar and salt to taste in a small bowl.
  3. Pour over the greens in the bowl.
  4. Add oil, black pepper and lemon juice to taste.

You’ll Need:

  • 1/2 pounds each of young spinach, frissee and red-leaf lettuce
  • 1 red onion, sliced very thin
  • 1 peeled and seeded cucumber, thinly sliced
  • 1 cup of brine-cured black olives
  • 1/4 pound of goat cheese, crumbled
  • Fresh mint and young basil leaves to taste (small leaves)
  • 1 garlic clove, minced
  • 1 anchovy, rinsed and chopped
  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 3 tablespoons of red wine vinegar
  • Salt and pepper to taste
  • 1 teaspoon of lemon juice

Steps:

  1. Put greens, onions, cucumbers, olives, goat cheese and herbs in a large bowl. Toss well.
  2. Mix garlic, anchovy, vinegar and salt to taste in a small bowl.
  3. Pour over the greens in the bowl.
  4. Add oil, black pepper and lemon juice to taste.

Salads

You’ll Need:

Dressing Ingredients

  • 1 clove garlic, chopped finely
  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of extra virgin pine nut oil
  • 8 anchovy fillets, chopped
  • 11/2 tablespoons of Worcestershire sauce
  • 1/4 teaspoon of dry mustard or 1 teaspoon of Dijon mustard
  • 5-6 sun-dried tomatoes (oil packed), chopped finely
  • Freshly ground pepper to taste
  • Juice of 1 lemon
  • 1 “coddled” egg (1 minute in boiling water,
    then cooled, peeled and added in entirety)

Salad Ingredients

  • 1 head of Romaine lettuce, leaves torn into
    edible pieces
  • Homemade Italian croutons
  • 1/3 cup of parmesan cheese

Steps:

  1. Wash, tear and drain the lettuce. In a large wooden salad bowl, mash the garlic with a fork or pestle.
  2. Add chopped anchovy fillets, Worcestershire sauce, mustard, sun-dried tomatoes, lemon juice, and coddled egg.
  3. Blend with garlic, mash the anchovies really well, then swirl all of this around the sides of the bowl until it is “coated”.
  4. Mix in the olive oil and pine nut oil, sparingly, with a fork until it is well incorporated. The dressing should appear “creamy”.
  5. Add the lettuce, then the croutons and cheese. Toss it all well to combine with the Caesar dressing.

You’ll Need:

Dressing Ingredients

  • 1/2 cup of extra virgin pine nut oil
  • 2 tablespoons of cider vinegar
  • 1 tablespoon of raw cane sugar
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1 tablespoon of butter and 1/2 cup of coarsely chopped walnuts for garnish

Salad Ingredients

  • 1 package of baby spinach
  • 2 medium-size cucumbers, peeled and thinly
    sliced
  • 2 oranges, peeled and sliced into rounds
  • 1 small red onion, thinly sliced and separated
    into rings

Steps:

  1. Place all dressing ingredients in a jar and shake well. Refrigerate for several hours.
  2. Toss the oranges, cucumbers, spinach and onions together in a large salad bowl.
  3. Melt butter in a small skillet over medium heat. Add walnuts and saute until crisp and slightly browned.
  4. Remove from heat and toss with 1/4 teaspoon of salt; set aside.
  5. Just before serving, pour dressing over the salad, add the walnuts and toss it all.

You’ll Need:

  • 1/2 pounds each of young spinach, frissee and red-leaf lettuce
  • 1 red onion, sliced very thin
  • 1 peeled and seeded cucumber, thinly sliced
  • 1 cup of brine-cured black olives
  • 1/4 pound of goat cheese, crumbled
  • Fresh mint and young basil leaves to taste (small leaves)
  • 1 garlic clove, minced
  • 1 anchovy, rinsed and chopped
  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 3 tablespoons of red wine vinegar
  • Salt and pepper to taste
  • 1 teaspoon of lemon juice

Steps:

  1. Put greens, onions, cucumbers, olives, goat cheese and herbs in a large bowl. Toss well.
  2. Mix garlic, anchovy, vinegar and salt to taste in a small bowl.
  3. Pour over the greens in the bowl.
  4. Add oil, black pepper and lemon juice to taste.

You’ll Need:

  • 1/2 pounds each of young spinach, frissee and red-leaf lettuce
  • 1 red onion, sliced very thin
  • 1 peeled and seeded cucumber, thinly sliced
  • 1 cup of brine-cured black olives
  • 1/4 pound of goat cheese, crumbled
  • Fresh mint and young basil leaves to taste (small leaves)
  • 1 garlic clove, minced
  • 1 anchovy, rinsed and chopped
  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 3 tablespoons of red wine vinegar
  • Salt and pepper to taste
  • 1 teaspoon of lemon juice

Steps:

  1. Put greens, onions, cucumbers, olives, goat cheese and herbs in a large bowl. Toss well.
  2. Mix garlic, anchovy, vinegar and salt to taste in a small bowl.
  3. Pour over the greens in the bowl.
  4. Add oil, black pepper and lemon juice to taste.

Main Course

You’ll Need:

  • 12 ounces of pasta – fusilli or rigatoni
  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of extra virgin pine nut oil
  • 2/3 cup of pine nuts
  • 2/3 cup of sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup of fresh parsley, chopped
  • 1/2 cup of parmesan cheese, grated

Steps:

  1. Cook pasta in a large pot of boiling salted water until just tender but still firm to bite.
    Drain pasta well.
  2. Heat 2 tablespoons of olive oil in a heavy large skillet over high heat.
  3. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes.
  4. Transfer pasta to a large bowl. Add the remaining 1 tablespoon of olive oil to the same skillet.
  5. Add pine nuts and sun-dried tomatoes and stir over medium heat until just warmed through. Add extra virgin pine nut oil.
  6. Pour pine nut mixture over pasta. Add chopped parsley and grated parmesan cheese and toss to blend.
  7. Season to taste with salt and pepper and serve.

You’ll Need:

Cioppino Ingredients

  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 8-10 canned oil-cured anchovies, diced
  • 4-6 cloves of garlic, sliced thinly
  • 2 bay leaves
  • 1/2 cup of diced celery
  • 1 medium to large onion, diced
  • 1 roasted red bell pepper, diced
  • 1 cup of red wine
  • 3 tablespoons of red wine vinegar
  • 1 quart of clam or Clamato juice
  • 28 oz. can of diced tomatoes
  • 1/2 cup of fresh basil, chopped
  • 2 tablespoons of Worcestershire sauce
  • 1/4 cup of fresh parsley
  • 2-3 tablespoons of fresh lemon juice

Seasoning Mix (prepare in grinder)

  • 1 tablespoon of sea salt
  • 1 tablespoon of black pepper
  • 2 tablespoons of dried oregano
  • 1 tablespoon of fennel seeds
  • 1 tablespoon of fresh or dried rosemary leave

Seafood

  • 1/2 pound of medium-size shrimp
  • 1/2 pound of scallops
  • 24 fresh mussels
  • >1 pound of firm white fish, chopped in 1 inch
    pieces (cod, catfish, halibut, orange roughy, etc.)

Steps:

  1. Heat olive oil and pine nut oil to medium and add anchovies.
  2. Add garlic after about 3 minutes.
  3. Add bay leaves, onions, celery, and bell pepper plus 1/2 of the seasoning mix. Saute for 6-8 minutes.
  4. Add wine, vinegar, and Worcestershire sauce and reduce by half, then add tomatoes, basil, and the rest of the seasoning mix.
  5. Simmer for about 5 minutes, then add the lemon juice.
  6. Add the fish and shellfish, cover and cook for about 7 more minutes. Sprinkle the completed Italian fish stew with parsley.
  7. Serve with fresh Italian bread.

You’ll Need:

  • 1 eggplant, about 1 1/4 pounds, cut into 1/2 inch cubes
  • 2 zucchinis quartered lengthwise and then cut crosswise into 1/2 inch pieces
  • 1 large red onion, quartered and cut into 1/4 inch slices
  • 2-3 tablespoons of butter
  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons of extra virgin pine nut oil
  • 5-15 cloves of garlic, with pointed ends cut off and still held together by bulb stalk (take a bulb of garlic, and cut the very tip end
    off. You can just squeeze the roasted garlic
    out when it is soft like butter)
  • 2 pounds of plum tomatoes, cut in half
  • 1/4 cup of chopped fresh basil
  • 2 tablespoons of balsamic vinegar
  • Salt and pepper to taste
  • 1 1/2 pounds of spiral or shaped pasta, cooked
    al dente according to package instructions
  • 1/2 cup of parmesan cheese, freshly grated

Steps:

  1. Layer eggplant, zucchini, trimmed garlic bulbs and onions over baking sheets that have been buttered or greased with olive oil.
  2. Drizzle enough olive oil and pine nut oil over vegetables to coat. Sprinkle butter and salt and pepper over the top.
  3. Toss with a spoon to mix well. Bake at 425 degrees F for about 35 minutes, tossing occasionally. Remove from oven and reserve.
  4. While vegetables are cooking, place tomatoes on a foil sheet large enough to enclose them in, coat with olive oil, pine nut oil, salt, and pepper.
  5. Fold foil completely around tomatoes and place on a medium heat grill. Grill for about 15 minutes, flipping over once.
  6. Allow to cool, then puree in a blender. In a large bowl, toss pasta with roasted vegetables.
  7. Cover with pureed tomatoes and toss together.
  8. Top the individual portions with grated parmesan cheese.

You’ll Need:

Stock Ingredients

  • 1 pound of large or extra large shrimp, shelled
  • 1/4 cup of white wine
  • Assorted vegetables: 1 carrot,1 celery stalk, 1/2 onion, cubed
  • 2-3 tablespoons of tomato paste
  • 1-2 tablespoons of lemon juice

Potato and Onion Ingredients

  • 2-3 medium potatoes, cut into 1/4 inch slices
  • 2 thinly sliced onions
  • 2-3 tablespoons of olive oil

Caramelized Mushroom Ingredients

  • 1 cup each of two or three types of mushrooms, such as shitake, Crimini, oyster, etc.
  • 4-5 tablespoons of extra virgin pine nut oil
  • 1/4 cup of chardonnay or other white wine

Herbed Shrimp Ingredients

  • 1 pound of large shrimp, shelled
  • 2-3 tablespoons of extra virgin olive oil
  • Assorted herbs such as parsley, basil, rosemary, thyme, chives, etc. for coating shrimp
  • 1 egg, lightly beaten
  • 2-3 tablespoons of dry sherry

Steps:

  1. First, start the shrimp stock. Saute 1 sliced carrot, 1/2 sliced onion, 1 stalk of sliced celery until slightly browned.
  2. Deglaze pan with wine. Add shrimp shells, cover with water. Make sure to put in enough water (about 4 cups) to yield at least 2 cups of liquid after stock is simmered for about half an hour and then strained.
  3. Add 2-3 tablespoons of tomato paste about halfway through.
  4. Add 1-2 tablespoons of lemon juice to strained stock. Continue to simmer strained stock at low heat to reduce to 1 cup or slightly less.
  5. While strained stock is reducing, make the potatoes and onions and mushrooms. Saute potatoes and onions in olive oil until browned. Finish in 375 degree oven for twenty-five to thirty minutes.
  6. For caramelized mushrooms, use two or three types of mushrooms. Saute in about 4-5 tablespoons of pine nut oil until the oil is mostly absorbed (about 8 minutes).
  7. Add 1/4 cup of chardonnay wine and continue until mushrooms are soft and golden brown (about 20 minutes).
  8. Add salt and pepper to taste.
  9. To make crusted herbed shrimp, dip shrimp in egg wash (1 raw egg lightly beaten) and season with a chopped blend of mixed herbs (such as rosemary, basil, oregano, parsley, etc.).
  10. Roll the shrimp in the herbs, and the egg wash should hold them on. Season the shrimp with salt and pepper.
  11. Saute shrimp in 3 tablespoons of olive oil until just cooked through (about 3 minutes per side). Remove shrimp.
  12. Add 1-2 tablespoons of dry sherry to pan and deglaze.
  13. Add the reduced stock to the shrimp pan for a couple of minutes so the flavors can incorporate, then remove the pan from heat.
  14. Combine mushrooms and potatoes and divide between plates.
  15. Place shrimp on top of this mixture and cover with reduced stock.

You’ll Need:

  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of extra virgin pine nut oil
  • 1 1/2 cups of chopped onions
  • 4 cups of chopped fresh fennel
  • 2 tablespoons of finely chopped garlic
  • 1 tablespoon of chopped fresh rosemary or 1 teaspoon dried
  • 1 tablespoon of chopped fresh thyme or 1 teaspoon dried
  • 1 teaspoon of fennel seeds, lightly crushed
  • 1 teaspoon of sea salt
  • 1 medium head of escarole,
    washed thoroughly and cut into 1 pieces
    (about 6 cups)
  • 1/2 cup of dry white wine
  • 8 cups of lightly toasted 1/2 inch bread cubes,
    preferably from a chewy sourdough loaf
  • 1/2 cup of pine nuts
  • 2 teaspoons of grated lemon zest
  • Freshly ground black pepper to taste

Steps:

  1. Heat the olive oil in a large skillet over medium-low heat.
  2. Add the onions, fennel, garlic, rosemary, thyme, fennel seeds, and salt.
  3. Cook covered until the onion is soft and translucent (5 to 7 minutes).
  4. Add the escarole, cover, and cook until the escarole is wilted.
  5. Add the wine, and let it simmer until some of the liquid has evaporated (2-3 minutes).
  6. In a large bowl, combine the vegetables with the bread cubes, pine nuts, and lemon zest.
  7. Season with pepper. Add the pine nut oil and toss to combine.
  8. The stuffing should just hold together when mounded on a spoon.

You’ll Need:

  • 1 pie crust
  • 1 large onion, diced
  • 1 cup of diced baby leeks
  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 3 eggs, beaten
  • 1 cup of Romano cheese
  • Salt and pepper to taste

Steps:

  1. Lightly saute onion and leeks in olive oil and pine nut oil.
  2. Add eggs, cheese, salt and pepper into onion mixture.
  3. Fill pie crust.
  4. Bake at 350 degrees F for approximately 35 minutes until golden brown.

You’ll Need:

  • 1 tablespoon of capers, rinsed and drained
  • 1 or 2 oil-packed anchovies, rinsed and chopped
  • 2 garlic cloves, chopped finely
  • 1 tablespoon of fresh lemon juice
  • Grated zest from one lemon
  • 2 cups of fresh parsley leaves
  • 1 cup of mixed herbs, basil, arugula, mint, thyme, tarragon or marjoram
  • 1/3 cup of extra virgin pine nut oil
  • Salt and pepper to taste
  • 6 chicken halves, boned, with skin on

Steps:

  1. To make the sauce, combine all the ingredients except oil.
  2. Puree until finely chopped. Slowly add the oil until smooth.
  3. To prepare the chicken breasts, gently pull up the skin from the meat (do not completely remove!) and spread some of the sauce
    evenly over the breast.
  4. Reserve some sauce to top the finished meal.
  5. Set in a baking dish and brush with a little pine nut oil.
  6. Roast in oven until done (about 20 minutes).
  7. Serve with a little more sauce spooned over the top.

You’ll Need:

  • 12 oz. dried penne pasta (about 8 cups cooked)
  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 1 lb (about 3 cups) of cherry or Campari tomatoes
  • 1/2 cup of shredded fresh basil
  • 1/2 cup of freshly grated parmesan cheese
  • Salt and pepper to taste

Steps:

  1. Cook penne according to package directions.
  2. While pasta is cooking, pour pine nut oil and olive oil into a large serving bowl.
  3. Halve the cherry tomatoes or quarter the Campari tomatoes and toss with basil in the dipping oil.
  4. Drain pasta and add to the bowl; toss well with grated parmesan and salt and pepper to taste.

Main Course

You’ll Need:

  • 12 ounces of pasta – fusilli or rigatoni
  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of extra virgin pine nut oil
  • 2/3 cup of pine nuts
  • 2/3 cup of sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup of fresh parsley, chopped
  • 1/2 cup of parmesan cheese, grated

Steps:

  1. Cook pasta in a large pot of boiling salted water until just tender but still firm to bite.Drain pasta well.
  2. Heat 2 tablespoons of olive oil in a heavy large skillet over high heat.
  3. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes.
  4. Transfer pasta to a large bowl. Add the remaining 1 tablespoon of olive oil to the same skillet.
  5. Add pine nuts and sun-dried tomatoes and stir over medium heat until just warmed through. Add extra virgin pine nut oil.
  6. Pour pine nut mixture over pasta. Add chopped parsley and grated parmesan cheese and toss to blend.
  7. Season to taste with salt and pepper and serve.

You’ll Need:

Cioppino Ingredients

  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 8-10 canned oil-cured anchovies, diced
  • 4-6 cloves of garlic, sliced thinly
  • 2 bay leaves
  • 1/2 cup of diced celery
  • 1 medium to large onion, diced
  • 1 roasted red bell pepper, diced
  • 1 cup of red wine
  • 3 tablespoons of red wine vinegar
  • 1 quart of clam or Clamato juice
  • 28 oz. can of diced tomatoes
  • 1/2 cup of fresh basil, chopped
  • 2 tablespoons of Worcestershire sauce
  • 1/4 cup of fresh parsley
  • 2-3 tablespoons of fresh lemon juice

Seasoning Mix (prepare in grinder)

  • 1 tablespoon of sea salt
  • 1 tablespoon of black pepper
  • 2 tablespoons of dried oregano
  • 1 tablespoon of fennel seeds
  • 1 tablespoon of fresh or dried rosemary leave

Seafood

  • 1/2 pound of medium-size shrimp
  • 1/2 pound of scallops
  • 24 fresh mussels
  • >1 pound of firm white fish, chopped in 1 inch
    pieces (cod, catfish, halibut, orange roughy, etc.)

Steps:

  1. Heat olive oil and pine nut oil to medium and add anchovies.
  2. Add garlic after about 3 minutes.
  3. Add bay leaves, onions, celery, and bell pepper plus 1/2 of the seasoning mix. Saute for 6-8 minutes.
  4. Add wine, vinegar, and Worcestershire sauce and reduce by half, then add tomatoes, basil, and the rest of the seasoning mix.
  5. Simmer for about 5 minutes, then add the lemon juice.
  6. Add the fish and shellfish, cover and cook for about 7 more minutes. Sprinkle the completed Italian fish stew with parsley.
  7. Serve with fresh Italian bread.

You’ll Need:

  • 1 eggplant, about 1 1/4 pounds, cut into 1/2 inch cubes
  • 2 zucchinis quartered lengthwise and then cut crosswise into 1/2 inch pieces
  • 1 large red onion, quartered and cut into 1/4 inch slices
  • 2-3 tablespoons of butter
  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons of extra virgin pine nut oil
  • 5-15 cloves of garlic, with pointed ends cut off and still held together by bulb stalk
    (take a bulb of garlic, and cut the very tip end
    off. You can just squeeze the roasted garlic
    out when it is soft like butter)
  • 2 pounds of plum tomatoes, cut in half
  • 1/4 cup of chopped fresh basil
  • 2 tablespoons of balsamic vinegar
  • Salt and pepper to taste
  • 1 1/2 pounds of spiral or shaped pasta, cooked
    al dente according to package instructions
  • 1/2 cup of parmesan cheese, freshly grated

Steps:

  1. Layer eggplant, zucchini, trimmed garlic bulbs and onions over baking sheets that have been buttered or greased with olive oil.
  2. Drizzle enough olive oil and pine nut oil over vegetables to coat. Sprinkle butter and salt and pepper over the top.
  3. Toss with a spoon to mix well. Bake at 425 degrees F for about 35 minutes, tossing occasionally. Remove from oven and reserve.
  4. While vegetables are cooking, place tomatoes on a foil sheet large enough to enclose them in, coat with olive oil, pine nut oil, salt, and pepper.
  5. Fold foil completely around tomatoes and place on a medium heat grill. Grill for about 15 minutes, flipping over once.
  6. Allow to cool, then puree in a blender. In a large bowl, toss pasta with roasted vegetables.
  7. Cover with pureed tomatoes and toss together.
  8. Top the individual portions with grated parmesan cheese.

You’ll Need:

Stock Ingredients

  • 1 pound of large or extra large shrimp, shelled
  • 1/4 cup of white wine
  • Assorted vegetables: 1 carrot,1 celery stalk, 1/2 onion, cubed
  • 2-3 tablespoons of tomato paste
  • 1-2 tablespoons of lemon juice

Potato and Onion Ingredients

  • 2-3 medium potatoes, cut into 1/4 inch slices
  • 2 thinly sliced onions
  • 2-3 tablespoons of olive oil

Caramelized Mushroom Ingredients

  • 1 cup each of two or three types of mushrooms,
    such as shitake, Crimini, oyster, etc.
  • 4-5 tablespoons of extra virgin pine nut oil
  • 1/4 cup of chardonnay or other white wine

Herbed Shrimp Ingredients

  • 1 pound of large shrimp, shelled
  • 2-3 tablespoons of extra virgin olive oil
  • Assorted herbs such as parsley, basil,
    rosemary, thyme, chives, etc. for coating shrimp
  • 1 egg, lightly beaten
  • 2-3 tablespoons of dry sherry

Steps:

  1. First, start the shrimp stock. Saute 1 sliced carrot, 1/2 sliced onion, 1 stalk of sliced celery until slightly browned.
  2. Deglaze pan with wine. Add shrimp shells, cover with water. Make sure to put in enough water (about 4 cups) to yield at least
    2 cups of liquid after stock is simmered for about half an hour and then strained.
  3. Add 2-3 tablespoons of tomato paste about halfway through.
  4. Add 1-2 tablespoons of lemon juice to strained stock. Continue to simmer strained stock at low heat to reduce to 1 cup or slightly
    less.
  5. While strained stock is reducing, make the potatoes and onions and mushrooms. Saute potatoes and onions in olive oil until
    browned. Finish in 375 degree oven for twenty-five to thirty minutes.
  6. For caramelized mushrooms, use two or three types of mushrooms. Saute in about 4-5 tablespoons of pine nut oil until the oil is
    mostly absorbed (about 8 minutes).
  7. Add 1/4 cup of chardonnay wine and continue until mushrooms are soft and golden brown (about 20 minutes).
  8. Add salt and pepper to taste.
  9. To make crusted herbed shrimp, dip shrimp in egg wash (1 raw egg lightly beaten) and season with a chopped blend of mixed herbs (such as rosemary, basil, oregano, parsley, etc.).
  10. Roll the shrimp in the herbs, and the egg wash should hold them on. Season the shrimp with salt and pepper.
  11. Saute shrimp in 3 tablespoons of olive oil until just cooked through (about 3 minutes per side). Remove shrimp.
  12. Add 1-2 tablespoons of dry sherry to pan and deglaze.
  13. Add the reduced stock to the shrimp pan for a couple of minutes so the flavors can incorporate, then remove the pan from heat.
  14. Combine mushrooms and potatoes and divide between plates.
  15. Place shrimp on top of this mixture and cover with reduced stock.

You’ll Need:

  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of extra virgin pine nut oil
  • 1 1/2 cups of chopped onions
  • 4 cups of chopped fresh fennel
  • 2 tablespoons of finely chopped garlic
  • 1 tablespoon of chopped fresh rosemary or 1 teaspoon dried
  • 1 tablespoon of chopped fresh thyme or 1 teaspoon dried
  • 1 teaspoon of fennel seeds, lightly crushed
  • 1 teaspoon of sea salt
  • 1 medium head of escarole,
    washed thoroughly
    and cut into 1 pieces
    (about 6 cups)
  • 1/2 cup of dry white wine
  • 8 cups of lightly toasted 1/2 inch bread cubes,preferably from a chewy sourdough loaf
  • 1/2 cup of pine nuts
  • 2 teaspoons of grated lemon zest
  • Freshly ground black pepper to taste

Steps:

  1. Heat the olive oil in a large skillet over medium-low heat.
  2. Add the onions, fennel, garlic, rosemary, thyme, fennel seeds, and salt.
  3. Cook covered until the onion is soft and translucent (5 to 7 minutes).
  4. Add the escarole, cover, and cook until the escarole is wilted.
  5. Add the wine, and let it simmer until some of the liquid has evaporated (2-3 minutes).
  6. In a large bowl, combine the vegetables with the bread cubes, pine nuts, and lemon zest.
  7. Season with pepper. Add the pine nut oil and toss to combine.
  8. The stuffing should just hold together when mounded on a spoon.

You’ll Need:

  • 1 pie crust
  • 1 large onion, diced
  • 1 cup of diced baby leeks
  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 3 eggs, beaten
  • 1 cup of Romano cheese
  • Salt and pepper to taste

Steps:

  1. Lightly saute onion and leeks in olive oil and pine nut oil.
  2. Add eggs, cheese, salt and pepper into onion mixture.
  3. Fill pie crust.
  4. Bake at 350 degrees F for approximately 35 minutes until golden brown.

You’ll Need:

  • 1 tablespoon of capers, rinsed and drained
  • 1 or 2 oil-packed anchovies, rinsed and chopped
  • 2 garlic cloves, chopped finely
  • 1 tablespoon of fresh lemon juice
  • Grated zest from one lemon
  • 2 cups of fresh parsley leaves
  • 1 cup of mixed herbs, basil, arugula, mint, thyme, tarragon or marjoram
  • 1/3 cup of extra virgin pine nut oil
  • Salt and pepper to taste
  • 6 chicken halves, boned, with skin on

Steps:

  1. To make the sauce, combine all the ingredients except oil.
  2. Puree until finely chopped. Slowly add the oil until smooth.
  3. To prepare the chicken breasts, gently pull up the skin from the meat (do not completely remove!) and spread some of the sauce
    evenly over the breast.
  4. Reserve some sauce to top the finished meal.
  5. Set in a baking dish and brush with a little pine nut oil.
  6. Roast in oven until done (about 20 minutes).
  7. Serve with a little more sauce spooned over the top.

You’ll Need:

  • 12 oz. dried penne pasta (about 8 cups cooked)
  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 1 lb (about 3 cups) of cherry or Campari tomatoes
  • 1/2 cup of shredded fresh basil
  • 1/2 cup of freshly grated parmesan cheese
  • Salt and pepper to taste

Steps:

  1. Cook penne according to package directions.
  2. While pasta is cooking, pour pine nut oil and olive oil into a large serving bowl.
  3. Halve the cherry tomatoes or quarter the Campari tomatoes and toss with basil in the dipping oil.
  4. Drain pasta and add to the bowl; toss well with grated parmesan and salt and pepper to taste.

Desserts

You’ll Need:

  • 2 1/2 cups of walnut pieces
  • 1/2 pound of bittersweet chocolate
  • 10 tablespoons of extra virgin pine nut oil
  • 4 large eggs
  • 3/4 cup of ground almonds
  • 1 cup of granulated raw cane sugar
  • 1 teaspoon of baking soda
  • 1/2 cup of unbleached flour

Steps:

  1. Preheat oven to 350 degrees F.
  2. Grease an 8×10-inch rectangular baking pan.
  3. Coarsely chop walnuts.
  4. Break chocolate into pieces and place in the top of a double boiler to melt. Add pine nut oil and stir to blend.
  5. Remove from heat. Set aside.
  6. In another bowl, combine the eggs, ground almonds, and sugar. Add to melted chocolate and stir to blend.
  7. In another bowl, combine baking soda and flour. Sift into the chocolate mixture. Stir to blend. Add the walnuts and stir again.
  8. Transfer the batter into the prepared pan and bake for 20-25 minutes.
  9. Remove pan from the oven. Let stand for 5 minutes, then un-mold onto a cooling rack and cool completely.
  10. Cut into 3″ squares for serving. Makes about 20 brownies. Serve cold.

You’ll Need:

Filling Ingredients

  • 1 1/4 cups of heavy cream
  • 3/4 cup of granulated raw cane sugar
  • 2 tablespoons of coconut cream
  • 1 tablespoon of cornstarch
  • 1 tablespoon of milk
  • 1/2 cup of unsalted butter, softened
  • 1 cup of shredded coconut

Cake Ingredients

  • 3 cups of unbleached flour
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of sea salt
  • 1 1/2 cups of granulated raw cane sugar
  • 4 eggs
  • 9 tablespoons (1/2 cup + 1 tablespoon) of
    extra virgin pine nut oil
  • 1 tablespoon of vanilla extract
  • 1 cup of whole milk

Frosting Ingredients

  • 6 ounces of cream cheese, softened
  • 1/2 cup of unsalted butter, softened
  • 1/4 teaspoon of salt
  • 1 pound of powdered sugar
  • 3 tablespoons of whole milk
  • 1 tablespoon of vanilla extract

Syrup and Garnish Ingredients

  • 1 cup of granulated raw cane sugar
  • 1 cup of filtered water
  • 1/4 teaspoon of vanilla extract
  • 1/2 cup of shredded coconut

Steps:

Prepare the Filling

  1. Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer.
  2. Stir the cornstarch and the milk together in a small bowl until there are no lumps.
  3. Whisk the cornstarch mixture into the simmering cream until it’s smooth; cook, stirring, for 3 minutes longer.
  4. Add the butter and shredded coconut and continue cooking, stirring, for 3 more minutes.
  5. Cool to room temperature and then refrigerate until thickened, about 2 hours.
  6. Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans and line the bottoms with waxed paper.
  7. Grease the paper and then flour the pans lightly, tapping out any excess.

Prepare the Cake

  1. Sift the flour, baking powder, and salt together. Set aside.
  2. Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for one minute.
  3. Gradually add pine nut oil, vanilla, and milk and continue beating for 2 minutes.
  4. Add the reserved dry ingredients and beat for one minute.
  5. Scrape the batter evenly into the prepared pans and bake for 20 minutes or until a wooden pick inserted into the center comes
    out clean.
  6. Cool the cakes in the pans on a rack for 20 minutes.
  7. Un-mold the cakes, carefully peeling off the waxed paper and allow them to cool completely on the rack.

Prepare the Icing

  1. Place the cream cheese and the butter in a bowl and beat with a mixer until creamy.
  2. Add the remaining icing ingredients; beat until smooth and soft.

Prepare the Syrup

  1. Place the sugar, water and vanilla in a small saucepan and bring to a boil.
  2. Boil for 3 minutes, stirring occasionally.
  3. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush (you don’t have to use all the syrup).

Assemble the Cake

  1. Place one cake layer on a serving platter.
  2. Spread it with half of the reserved filling and top with another layer of cake.
  3. Spread the cake with the remaining filling and top with the last cake layer.
  4. Ice the top and sides of the cake with the icing and then sprinkle the top with 1/2 cup shredded coconut.

You’ll Need:

  • 2 cups of granulated raw cane sugar
  • 3/4 cups of extra virgin pine nut oil
  • 4 large eggs
  • 3 cups of unbleached flour, divided
  • 2 cups of fresh or frozen blueberries
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of sour cream
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon juice
  • 1/2 cup of powdered sugar
  • 4 teaspoons of lemon juice

Steps:

  1. Preheat oven to 350 degrees F.
  2. Beat granulated sugar and pine nut oil at medium speed with a mixer until well-blended.
  3. Add eggs one at a time, beating well after each addition.
  4. Lightly spoon flour into dry measuring cups; level with a knife.
  5. Combine 2 tablespoons of flour and blueberries in a small bowl and toss well.
  6. Combine remaining flour, baking powder, baking soda and salt.
  7. Add flour mixture to sugar mixture alternately with sour cream.
  8. Fold in blueberry mixture, lemon juice and vanilla; pour cake batter into a 10-inch greased pan.
  9. Bake at 350 degrees F for 1 hour and 10 minutes, or until a wooden toothpick inserted in the center comes out clean.
  10. Cool cake in pan 10 minutes; remove from pan.
  11. Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake.

You’ll Need:

  • 1/2 cup of roasted almonds
  • 1/2 cup of peanuts
  • 1 teaspoon of sea salt
  • 2 tablespoons of extra virgin pine nut oil

Steps:

  1. Combine almonds, peanuts, and salt in a food processor, blender, meat grinder or nut butter machine and process until finely ground.
  2. Add the oil and continue processing until the butter reaches your desired degree of
    smoothness, adding more oil if necessary.
  3. For chunky butter, stir in 1/4 cup of chopped almonds or whole pine nuts.
  4. Store in a refrigerator, tightly covered.

Tip:

  • Variations: substitute pine nuts, Brazil nuts, cashews, hazelnuts or macadamia nuts for the almonds. Or combine two or more of these nuts in any proportion.

Desserts

You’ll Need:

  • 2 1/2 cups of walnut pieces
  • 1/2 pound of bittersweet chocolate
  • 10 tablespoons of extra virgin pine nut oil
  • 4 large eggs
  • 3/4 cup of ground almonds
  • 1 cup of granulated raw cane sugar
  • 1 teaspoon of baking soda
  • 1/2 cup of unbleached flour

Steps:

  1. Preheat oven to 350 degrees F.
  2. Grease an 8×10-inch rectangular baking pan.
  3. Coarsely chop walnuts.
  4. Break chocolate into pieces and place in the top of a double boiler to melt. Add pine nut oil and stir to blend.
  5. Remove from heat. Set aside.
  6. In another bowl, combine the eggs, ground almonds, and sugar. Add to melted chocolate and stir to blend.
  7. In another bowl, combine baking soda and flour. Sift into the chocolate mixture. Stir to blend. Add the walnuts and stir again.
  8. Transfer the batter into the prepared pan and bake for 20-25 minutes.
  9. Remove pan from the oven. Let stand for 5 minutes, then un-mold onto a cooling rack and cool completely.
  10. Cut into 3″ squares for serving. Makes about 20 brownies. Serve cold.

You’ll Need:

Filling Ingredients

  • 1 1/4 cups of heavy cream
  • 3/4 cup of granulated raw cane sugar
  • 2 tablespoons of coconut cream
  • 1 tablespoon of cornstarch
  • 1 tablespoon of milk
  • 1/2 cup of unsalted butter, softened
  • 1 cup of shredded coconut

Cake Ingredients

  • 3 cups of unbleached flour
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of sea salt
  • 1 1/2 cups of granulated raw cane sugar
  • 4 eggs
  • 9 tablespoons (1/2 cup + 1 tablespoon) of
    extra virgin pine nut oil
  • 1 tablespoon of vanilla extract
  • 1 cup of whole milk

Frosting Ingredients

  • 6 ounces of cream cheese, softened
  • 1/2 cup of unsalted butter, softened
  • 1/4 teaspoon of salt
  • 1 pound of powdered sugar
  • 3 tablespoons of whole milk
  • 1 tablespoon of vanilla extract

Syrup and Garnish Ingredients

  • 1 cup of granulated raw cane sugar
  • 1 cup of filtered water
  • 1/4 teaspoon of vanilla extract
  • 1/2 cup of shredded coconut

Steps:

Prepare the Filling

  1. Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer.
  2. Stir the cornstarch and the milk together in a small bowl until there are no lumps.
  3. Whisk the cornstarch mixture into the simmering cream until it’s smooth; cook, stirring, for 3 minutes longer.
  4. Add the butter and shredded coconut and continue cooking, stirring, for 3 more minutes.
  5. Cool to room temperature and then refrigerate until thickened, about 2 hours.
  6. Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans and line the bottoms with waxed paper.
  7. Grease the paper and then flour the pans lightly, tapping out any excess.

Prepare the Cake

  1. Sift the flour, baking powder, and salt together. Set aside.
  2. Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for one minute.
  3. Gradually add pine nut oil, vanilla, and milk and continue beating for 2 minutes.
  4. Add the reserved dry ingredients and beat for one minute.
  5. Scrape the batter evenly into the prepared pans and bake for 20 minutes or until a wooden pick inserted into the center comes
    out clean.
  6. Cool the cakes in the pans on a rack for 20 minutes.
  7. Un-mold the cakes, carefully peeling off the waxed paper and allow them to cool completely on the rack.

Prepare the Icing

  1. Place the cream cheese and the butter in a bowl and beat with a mixer until creamy.
  2. Add the remaining icing ingredients; beat until smooth and soft.

Prepare the Syrup

  1. Place the sugar, water and vanilla in a small saucepan and bring to a boil.
  2. Boil for 3 minutes, stirring occasionally.
  3. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush (you don’t have to use all the syrup).

Assemble the Cake

  1. Place one cake layer on a serving platter.
  2. Spread it with half of the reserved filling and top with another layer of cake.
  3. Spread the cake with the remaining filling and top with the last cake layer.
  4. Ice the top and sides of the cake with the icing and then sprinkle the top with 1/2 cup shredded coconut.

You’ll Need:

  • 2 cups of granulated raw cane sugar
  • 3/4 cups of extra virgin pine nut oil
  • 4 large eggs
  • 3 cups of unbleached flour, divided
  • 2 cups of fresh or frozen blueberries
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of sour cream
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon juice
  • 1/2 cup of powdered sugar
  • 4 teaspoons of lemon juice

Steps:

  1. Preheat oven to 350 degrees F.
  2. Beat granulated sugar and pine nut oil at medium speed with a mixer until well-blended.
  3. Add eggs one at a time, beating well after each addition.
  4. Lightly spoon flour into dry measuring cups; level with a knife.
  5. Combine 2 tablespoons of flour and blueberries in a small bowl and toss well.
  6. Combine remaining flour, baking powder, baking soda and salt.
  7. Add flour mixture to sugar mixture alternately with sour cream.
  8. Fold in blueberry mixture, lemon juice and vanilla; pour cake batter into a 10-inch greased pan.
  9. Bake at 350 degrees F for 1 hour and 10 minutes, or until a wooden toothpick inserted in the center comes out clean.
  10. Cool cake in pan 10 minutes; remove from pan.
  11. Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake.

You’ll Need:

  • 1/2 cup of roasted almonds
  • 1/2 cup of peanuts
  • 1 teaspoon of sea salt
  • 2 tablespoons of extra virgin pine nut oil

Steps:

  1. Combine almonds, peanuts, and salt in a food processor, blender, meat grinder or nut butter machine and process until finely ground.
  2. Add the oil and continue processing until the butter reaches your desired degree of
    smoothness, adding more oil if necessary.
  3. For chunky butter, stir in 1/4 cup of chopped almonds or whole pine nuts.
  4. Store in a refrigerator, tightly covered.

Tip:

  • Variations: substitute pine nuts, Brazil nuts, cashews, hazelnuts or macadamia nuts for the almonds. Or combine two or more of these nuts in any proportion.
Camelina
Siberian Camelina (wild flax) oil

Recipes Using
Camelina (Wild Flax) Oil

Recipes Using
Camelina Oil

~

As you already know, Camelina (Camelina Sativa) oil has been part of the European diet for several thousand years. This oil is unique in being exceptionally rich in both omega-3 fatty acids (up to 45%) and potent antioxidants (such as vitamin E). The high antioxidant content and an almond-like taste and aroma makes Camelina oil a much more versatile culinary oil compared with the most common source of omega-3 supplementation: flax oil. As opposed to flax oil, which cannot be heated because it goes rancid very easily, Camelina oil withstands low to moderate heat very well. Therefore, in addition to dips and dressings, it may be used for baking, sauteing, and other cooking applications not involving very high heat (such as deep frying).

On the other hand, although most people find the taste of Camelina oil to be very mild and pleasant, some others may think that it is too unusual or overpowering for them and need some time to fully get used to it.

This is one of the considerations that we had in mind when we put together our Camelina oil recipe collection. Most of the recipes presented here are for “beginners”, i.e. those who would like to incorporate this health-promoting oil into their diets without having to alter the familiar taste of their food too drastically. The recipes will provide healthy doses of omega-3s and antioxidants for the whole family without overpowering the taste buds with an unfamiliar flavor. However, those who fall in love with the taste of Camelina oil right away (like we did), may adopt a bolder approach and use more Camelina oil in their cooking by replacing the traditional oils and fats in their own favorite recipes (for example, those calling for extra virgin olive oil or butter) with Camelina oil. This approach will go a long way toward protecting your cardiovascular system and achieving a healthy omega-3/omega-6 ratio, possibly preventing a lot of undesirable health consequences of too many omega-6 fats in the diet.

Again, if you have a favorite Camelina oil recipe of your own, please share it with us! We also encourage you to describe your experiences with using extra virgin pine nut oil and Camelina oil in your kitchen by sending us an e-mail at [email protected].

Dips, Sauces, Spreads, And Appetizers

You’ll Need:

  • 1 whole egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tablespoon of Dijon-type mustard
  • 1/2 teaspoon of red pepper flakes
  • 1 1/2 tablespoons of lemon juice
  • 1/2-3/4 cups of extra virgin olive oil (or sunflower oil)
  • 1/4 cup of Camelina oil
  • Sea salt and fresh-ground black pepper to taste

Steps:

  1. Blend egg, egg yolk, mustard, salt, and lemon juice in a food processor until well-blended (about 30 seconds).
  2. With a special attachment (if available), add Camelina oil, then olive and/or sunflower oil with the motor running.
  3. Taste and see if you need more salt and/or pepper.

Tip:

  • In a refrigerator, this mayonnaise will keep for about two weeks.

You’ll Need:

  • 1 cup of natural plain yogurt
  • 4 tablespoons of Gold pf pleasure oil
  • 1-2 cloves of garlic, minced
  • Fresh dill or chives to taste, chopped
  • Sea salt to taste

Steps:

  1. Combine all ingredients in a bowl.
  2. Serve with radishes, celery, carrots, cherry tomatoes, broccoli, cauliflower, sliced cucumbers or any of your favorite vegetables.
  3. To add more zest, mix some freshly grated horseradish into the yogurt.

You’ll Need:

  • 2 tablespoons of natural yogurt
  • 2 tablespoons of sour cream
  • 1 tablespoon of Camelina oil
  • 1 tablespoon of extra virgin olive oil or pine nut oil
  • 2 tablespoons of mixed fresh herbs (chives, parsley), finely chopped
  • 1/2 teaspoon of lemon juice or balsamic vinegar
  • 1/2 tablespoon of Dijon mustard
  • Sea salt to taste

Steps:

  1. In a large bowl, whisk all ingredients until creamy.
  2. Season to taste and add more mustard if desired.
  3. Add salad greens, toss, and serve immediately.

You’ll Need:

  • 1 cup of cottage cheese
  • 1 tablespoon of Camelina oil
  • 1 tablespoon of horseradish, freshly ground
  • Sea salt to taste
  • 1 sprig of parsley for garnish

Steps:

  1. Mix first four ingredients with fork until creamy.
  2. Garnish with parsley and serve as a dip for crackers or vegetables.

You’ll Need:

  • 6 sun-dried tomatoes in oil
  • 1 cup of vegetable broth or water
  • 1 cup of finely chopped fresh tomatoes
  • 1 tablespoon of red wine vinegar
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of Camelina oil
  • 1 teaspoon of chopped fresh parsley
  • 1/4 teaspoon of freshly ground black pepper

Steps:

  1. Place all ingredients in a blender and blend
    until smooth.
  2. Serve as desired – whether tossed with your favorite pasta salad or as a tasty addition to a green salad.

You’ll Need:

  • Juice of 1/4 lemon
  • 2 tablespoons of Camelina oil
  • 1 tablespoon of extra virgin pine nut oil
  • 1/4 teaspoon of apple cider vinegar
  • 1 teaspoon of organic all-purpose seasoning
  • 1 teaspoon of nutritional yeast
  • 1/4 teaspoon of Dijon mustard
  • 1 tablespoon of kefir
  • 1 clove of garlic, finely grated or crushed

Steps:

  1. Combine all ingredients in a large bowl.
  2. Whisk with fork or blend on low speed until the dressing becomes creamy.

Dips, Sauces, Spreads, And Appetizers

You’ll Need:

  • 1 whole egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tablespoon of Dijon-type mustard
  • 1/2 teaspoon of red pepper flakes
  • 1 1/2 tablespoons of lemon juice
  • 1/2-3/4 cups of extra virgin olive oil (or sunflower oil)
  • 1/4 cup of Camelina oil
  • Sea salt and fresh-ground black pepper to taste

Steps:

  1. Blend egg, egg yolk, mustard, salt, and lemon juice in a food processor until
    well-blended (about 30 seconds).
  2. With a special attachment (if available), add Camelina oil, then olive and/or sunflower oil with the motor running.
  3. Taste and see if you need more salt and/or pepper.

Tip:

  • In a refrigerator, this mayonnaise will keep for about two weeks.

You’ll Need:

  • 1 cup of natural plain yogurt
  • 4 tablespoons of Gold pf pleasure oil
  • 1-2 cloves of garlic, minced
  • Fresh dill or chives to taste, chopped
  • Sea salt to taste

Steps:

  1. Combine all ingredients in a bowl.
  2. Serve with radishes, celery, carrots, cherry tomatoes, broccoli, cauliflower, sliced cucumbers or any of your favorite vegetables.
  3. To add more zest, mix some freshly grated horseradish into the yogurt.

You’ll Need:

  • 2 tablespoons of natural yogurt
  • 2 tablespoons of sour cream
  • 1 tablespoon of Camelina oil
  • 1 tablespoon of extra virgin olive oil or pine nut oil
  • 2 tablespoons of mixed fresh herbs (chives, parsley), finely chopped
  • 1/2 teaspoon of lemon juice or balsamic vinegar
  • 1/2 tablespoon of Dijon mustard
  • Sea salt to taste

Steps:

  1. In a large bowl, whisk all ingredients until creamy.
  2. Season to taste and add more mustard if desired.
  3. Add salad greens, toss, and serve immediately.

You’ll Need:

  • 1 cup of cottage cheese
  • 1 tablespoon of Camelina oil
  • 1 tablespoon of horseradish, freshly ground
  • Sea salt to taste
  • 1 sprig of parsley for garnish

Steps:

  1. Mix first four ingredients with fork until creamy.
  2. Garnish with parsley and serve as a dip for crackers or vegetables.

You’ll Need:

  • 6 sun-dried tomatoes in oil
  • 1 cup of vegetable broth or water
  • 1 cup of finely chopped fresh tomatoes
  • 1 tablespoon of red wine vinegar
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of Camelina oil
  • 1 teaspoon of chopped fresh parsley
  • 1/4 teaspoon of freshly ground black pepper

Steps:

  1. Place all ingredients in a blender and blend
    until smooth.
  2. Serve as desired – whether tossed with your favorite pasta salad or as a tasty addition to a green salad.

You’ll Need:

  • Juice of 1/4 lemon
  • 2 tablespoons of Camelina oil
  • 1 tablespoon of extra virgin pine nut oil
  • 1/4 teaspoon of apple cider vinegar
  • 1 teaspoon of organic all-purpose seasoning
  • 1 teaspoon of nutritional yeast
  • 1/4 teaspoon of Dijon mustard
  • 1 tablespoon of kefir
  • 1 clove of garlic, finely grated or crushed

Steps:

  1. Combine all ingredients in a large bowl.
  2. Whisk with fork or blend on low speed until the dressing becomes creamy.

Soups

You’ll Need:

  • 1 large cucumber
  • 4 cups of plain yogurt
  • 2 cloves of garlic, crushed
  • 2 tablespoons of Camelina oil
  • 1 tablespoon of lemon juice
  • 1 tablespoon of dill, minced
  • Sea salt to taste

Steps:

  1. Grate the cucumber coarsely either with or without the peel.
  2. Add all other ingredients in the sequence
    they are listed, blend thoroughly and serve
    well-chilled.

You’ll Need:

  • 1 pound of carrots, cut into chunks
  • 1/3 cup of chopped onions
  • 2 cloves of garlic, minced
  • 1/3 cup of celery, chopped
  • 1 tablespoon of ginger, finely chopped
  • 1 tablespoon of butter
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of Camelina oil
  • 1 1/2 cup of vegetable broth or water
  • 2/3 cup of coconut milk
  • 1 tablespoon of raw honey
  • 2 tablespoons of maple syrup
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Sea salt and black pepper to taste

Steps:

  1. In a large saucepan, saute carrots, onions, garlic, celery and ginger in olive oil, Camelina oil, and butter at low heat.
  2. When soft, add broth (or water), coconut milk, honey, and maple syrup. Let cook until reduced to two thirds.
  3. Blend thoroughly in a food processor until smooth. Put back in the saucepan, add the rest of the ingredients.
  4. Season with salt and pepper to taste.

You’ll Need:

  • 2 pounds of tomatoes, skins and seeds removed
  • 1 cup of filtered water
  • 1 cup of celery, diced
  • 1 cup of red onions, diced
  • 1 cup of fennel, diced
  • 1 cup each of red, yellow and green bell pepper, diced
  • 1/4 cup of Camelina oil
  • 3 tablespoons of lemon juice
  • 1 teaspoon of fresh tarragon, finely chopped
  • Pinch of cracked chili
  • Sea salt to taste

Steps:

  1. Place tomatoes in a blender and puree.
  2. Add filtered water and blend again.
  3. In a large bowl, combine tomato puree and remaining ingredients.
  4. Season with sea salt.
  5. Refrigerate for one to two hours before serving in order for the flavors to blend.

Soups

You’ll Need:

  • 1 large cucumber
  • 4 cups of plain yogurt
  • 2 cloves of garlic, crushed
  • 2 tablespoons of Camelina oil
  • 1 tablespoon of lemon juice
  • 1 tablespoon of dill, minced
  • Sea salt to taste

Steps:

  1. Grate the cucumber coarsely either with or without the peel.
  2. Add all other ingredients in the sequence
    they are listed, blend thoroughly and serve
    well-chilled.

You’ll Need:

  • 1 pound of carrots, cut into chunks
  • 1/3 cup of chopped onions
  • 2 cloves of garlic, minced
  • 1/3 cup of celery, chopped
  • 1 tablespoon of ginger, finely chopped
  • 1 tablespoon of butter
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of Camelina oil
  • 1 1/2 cup of vegetable broth or water
  • 2/3 cup of coconut milk
  • 1 tablespoon of raw honey
  • 2 tablespoons of maple syrup
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Sea salt and black pepper to taste

Steps:

  1. In a large saucepan, saute carrots, onions, garlic, celery and ginger in olive oil, Camelina oil, and butter at low heat.
  2. When soft, add broth (or water), coconut milk, honey, and maple syrup. Let cook until reduced to two thirds.
  3. Blend thoroughly in a food processor until smooth. Put back in the saucepan, add the rest of the ingredients.
  4. Season with salt and pepper to taste.

You’ll Need:

  • 2 pounds of tomatoes, skins and seeds removed
  • 1 cup of filtered water
  • 1 cup of celery, diced
  • 1 cup of red onions, diced
  • 1 cup of fennel, diced
  • 1 cup each of red, yellow and green bell pepper, diced
  • 1/4 cup of Camelina oil
  • 3 tablespoons of lemon juice
  • 1 teaspoon of fresh tarragon, finely chopped
  • Pinch of cracked chili
  • Sea salt to taste

Steps:

  1. Place tomatoes in a blender and puree.
  2. Add filtered water and blend again.
  3. In a large bowl, combine tomato puree and remaining ingredients.
  4. Season with sea salt.
  5. Refrigerate for one to two hours before serving in order for the flavors to blend.

Salads

You’ll Need:

Salad Ingredients

  • 2 15-oz cans of chick peas (garbanzo), drained
  • 2 cups of broccoli florets, lightly steamed
  • 3/4 cup of onions, chopped
  • 1 cup of radishes, thinly sliced
  • Sea salt and pepper to taste

Dressing Ingredients

  • 2 tablespoons of Camelina oil
  • 3 tablespoons of tahini (ground sesame paste)
  • 1 1/2 tablespoon of lime juice
  • 2 cloves of garlic
  • 2 tablespoons of tamari (wheatless soy sauce)
  • 2 tablespoons to 1/4 cup of filtered water

Steps:

  1. Combine all dressing ingredients in a blender or food processor and blend to an even consistency.
  2. In a large bowl, toss chickpeas, steamed broccoli, onion and radishes together with tahini dressing.
  3. Add salt and pepper to taste and chill before serving.

You’ll Need:

  • 2 pounds of fresh beets
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of ground cinnamon
  • 1/4 cup of Camelina oil
  • 2 tablespoons of fresh parsley, chopped
  • Juice from one lemon
  • Sea salt and freshly ground pepper to taste

Steps:

  1. Trim and peel beets, cut in half and steam for about 20 minutes.
  2. Rinse under cold water and dice.
  3. Combine paprika, cumin, cinnamon, salt and pepper. Mix together with Camelina oil and lemon juice.
  4. Toss with diced beets and parsley.
  5. Cover and chill for one hour.

You’ll Need:

Salad Ingredients

  • 2 cups of fresh pineapple, cut into 1” chunks
  • 2 cups of broccoli florets
  • 1 cup of cherry tomatoes
  • 1 tablespoon of toasted sesame seeds

Dressing Ingredients

  • 2 tablespoons of honey
  • 2 teaspoons of chopped fresh ginger
  • 1 1/2 tablespoons of lemon juice
  • 1/4 cup of Camelina oil
  • 2 tablespoons of filtered water

Steps:

  1. In a large bowl, whisk together dressing ingredients.
  2. Add pineapple, broccoli and tomatoes and toss thoroughly.
  3. Garnish with sesame seeds and serve immediately.

You’ll Need:

  • 8 medium potatoes
  • 5 eggs
  • Juice of 1 lemon
  • 1 teaspoon of balsamic vinegar
  • 4 tablespoons of Camelina oil
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of extra virgin pine nut oil
  • 1/2 teaspoon of sea salt
  • 1/2 tablespoon of tamari (wheatless soy sauce)
  • 1 medium onion, finely chopped
  • 1 clove of garlic, minced
  • 4 dill pickles, cubed
  • 1 radish, sliced
  • Fresh parsley

Steps:

  1. Cook the potatoes until done but still firm (do not overcook!). Drain and cool.
  2. Cook the eggs for 3-4 minutes (the yolks should still be soft).
  3. In a large bowl, combine the lemon juice, vinegar, oils, salt, and soy sauce.
  4. Whisk until dressing becomes creamy. Add onions and garlic. Mix thoroughly.
  5. Peel the potatoes and cut into thin slices. Add to dressing along with the pickles.
  6. Garnish with tomato, parsley, and radish.
  7. Let the salad sit for at least two hours for the flavors to blend together, but do not refrigerate.

You’ll Need:

  • 1 cup of whole wheat elbow-shaped pasta
  • 2 tablespoons of Camelina oil
  • 1 tablespoon of apple cider vinegar
  • 3 apples
  • Juice of 1/2 lemon
  • 1 cup of walnuts, broken in pieces
  • 2 stalks of celery, thinly sliced
  • 2 tablespoons of organic raisins or dried cranberries
  • 2 tablespoons of pitted dates, coarsely chopped
  • 1 tablespoon of plain yogurt, chilled
  • 1 tablespoon of sour cream, chilled
  • Juice of 1/2 orange
  • Sea salt and fresh ground black pepper to taste

Steps:

  1. Cook pasta in a pot of boiling salted water for 12 minutes or until al dente.
  2. Drain and toss, while hot, with Camelina oil and apple cider vinegar.
  3. Core and thinly slice apples, then toss with lemon juice.
  4. Stir in walnuts, celery, raisins (or cranberries), and dates. Mix thoroughly and combine with pasta.
  5. In a separate bowl, blend yogurt, sour cream, orange juice, salt and pepper to taste, then pour sauce over pasta salad.
  6. Carefully mix salad and refrigerate for at least one-half hour before serving.

You’ll Need:

  • 11/2 cups of sauerkraut
  • 1 cup of pickled cucumbers, cubed
  • 1 medium onion, thinly sliced
  • 3 tablespoons of Camelina oil
  • 1 tablespoon of fresh parsley, finely chopped

Steps:

  1. In a bowl, toss together sauerkraut, pickles, onions, and oil.
  2. Garnish with parsley and serve.

Salads

You’ll Need:

Salad Ingredients

  • 2 15-oz cans of chick peas (garbanzo), drained
  • 2 cups of broccoli florets, lightly steamed
  • 3/4 cup of onions, chopped
  • 1 cup of radishes, thinly sliced
  • Sea salt and pepper to taste

Dressing Ingredients

  • 2 tablespoons of Camelina oil
  • 3 tablespoons of tahini (ground sesame paste)
  • 1 1/2 tablespoon of lime juice
  • 2 cloves of garlic
  • 2 tablespoons of tamari (wheatless soy sauce)
  • 2 tablespoons to 1/4 cup of filtered water

Steps:

  1. Combine all dressing ingredients in a blender or food processor and blend to an even consistency.
  2. In a large bowl, toss chickpeas, steamed broccoli, onion and radishes together with tahini dressing.
  3. Add salt and pepper to taste and chill before serving.

You’ll Need:

  • 2 pounds of fresh beets
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of ground cinnamon
  • 1/4 cup of Camelina oil
  • 2 tablespoons of fresh parsley, chopped
  • Juice from one lemon
  • Sea salt and freshly ground pepper to taste

Steps:

  1. Trim and peel beets, cut in half and steam for about 20 minutes.
  2. Rinse under cold water and dice.
  3. Combine paprika, cumin, cinnamon, salt and pepper. Mix together with Camelina oil and lemon juice.
  4. Toss with diced beets and parsley.
  5. Cover and chill for one hour.

You’ll Need:

Salad Ingredients

  • 2 cups of fresh pineapple, cut into 1” chunks
  • 2 cups of broccoli florets
  • 1 cup of cherry tomatoes
  • 1 tablespoon of toasted sesame seeds

Dressing Ingredients

  • 2 tablespoons of honey
  • 2 teaspoons of chopped fresh ginger
  • 1 1/2 tablespoons of lemon juice
  • 1/4 cup of Camelina oil
  • 2 tablespoons of filtered water

Steps:

  1. In a large bowl, whisk together dressing ingredients.
  2. Add pineapple, broccoli and tomatoes and toss thoroughly.
  3. Garnish with sesame seeds and serve immediately.

You’ll Need:

  • 8 medium potatoes
  • 5 eggs
  • Juice of 1 lemon
  • 1 teaspoon of balsamic vinegar
  • 4 tablespoons of Camelina oil
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of extra virgin pine nut oil
  • 1/2 teaspoon of sea salt
  • 1/2 tablespoon of tamari (wheatless soy sauce)
  • 1 medium onion, finely chopped
  • 1 clove of garlic, minced
  • 4 dill pickles, cubed
  • 1 radish, sliced
  • Fresh parsley

Steps:

  1. Cook the potatoes until done but still firm (do not overcook!). Drain and cool.
  2. Cook the eggs for 3-4 minutes (the yolks should still be soft).
  3. In a large bowl, combine the lemon juice, vinegar, oils, salt, and soy sauce.
  4. Whisk until dressing becomes creamy. Add onions and garlic. Mix thoroughly.
  5. Peel the potatoes and cut into thin slices. Add to dressing along with the pickles.
  6. Garnish with tomato, parsley, and radish.
  7. Let the salad sit for at least two hours for the flavors to blend together, but do not refrigerate.

You’ll Need:

  • 1 cup of whole wheat elbow-shaped pasta
  • 2 tablespoons of Camelina oil
  • 1 tablespoon of apple cider vinegar
  • 3 apples
  • Juice of 1/2 lemon
  • 1 cup of walnuts, broken in pieces
  • 2 stalks of celery, thinly sliced
  • 2 tablespoons of organic raisins or dried cranberries
  • 2 tablespoons of pitted dates, coarsely chopped
  • 1 tablespoon of plain yogurt, chilled
  • 1 tablespoon of sour cream, chilled
  • Juice of 1/2 orange
  • Sea salt and fresh ground black pepper to taste

Steps:

  1. Cook pasta in a pot of boiling salted water for 12 minutes or until al dente.
  2. Drain and toss, while hot, with Camelina oil and apple cider vinegar.
  3. Core and thinly slice apples, then toss with lemon juice.
  4. Stir in walnuts, celery, raisins (or cranberries), and dates. Mix thoroughly and combine with pasta.
  5. In a separate bowl, blend yogurt, sour cream, orange juice, salt and pepper to taste, then pour sauce over pasta salad.
  6. Carefully mix salad and refrigerate for at least one-half hour before serving.

You’ll Need:

  • 11/2 cups of sauerkraut
  • 1 cup of pickled cucumbers, cubed
  • 1 medium onion, thinly sliced
  • 3 tablespoons of Camelina oil
  • 1 tablespoon of fresh parsley, finely chopped

Steps:

  1. In a bowl, toss together sauerkraut, pickles, onions, and oil.
  2. Garnish with parsley and serve.

Main Course

You’ll Need:

  • 1 pound of potatoes
  • 1/2 cup of milk
  • 2 tablespoons of Camelina oil
  • Freshly grated nutmeg
  • 2 eggs
  • 1/2 pound of Cheddar cheese
  • 1 pound of young zucchini
  • Freshly ground black pepper to taste
  • 1/2 bunch of dill
  • Butter for the baking dish

Steps:

  1. Prepare mashed potatoes with salt, milk, nutmeg, and Camelina oil.
  2. Separate the eggs. Blend the yolks, grate the cheese, and add these to the puree.
  3. Preheat the oven to 375 degrees F.
  4. Grease an 8-cup baking dish or casserole.
  5. Wash and slice the zucchini. Sprinkle salt and pepper over the zucchini.
  6. Chop the dill coarsely.
  7. Beat the egg whites until stiff and fold into the mashed potatoes.
  8. Arrange zucchini slices in the dish and sprinkle with dill. Add layers of potatoes, zucchini and dill, ending with a layer of potatoes.
  9. Bake on the middle rack for 30 minutes.

You’ll Need:

Pancakes Ingredients

  • 1 1/2 cups of cornmeal
  • 2 cups of filtered water
  • Sea salt to taste
  • 4 tablespoons of extra virgin olive oil
  • 3 tablespoons of Camelina oil
  • 2 cups of pumpkin, peeled and cut in wedges
  • 1/4 cup of maple syrup
  • 1 tablespoon of butter, melted

Sauce Ingredients

  • 1 cup of kefir
  • 1 tablespoon of raw honey
  • 1/2 cup of roasted walnuts

Steps:

  1. Preheat oven to 375 degrees F.
  2. Bring water and a pinch of salt to a boil in a medium-size pot.
  3. Slowly add one cup of cornmeal, stirring constantly with a wooden spoon for 7 to 10 minutes. Reduce heat to medium.
  4. Before the polenta starts to thicken, season with salt and pepper and add Camelina oil. Stir until thick. Remove from heat and
    let cool.
  5. In the meantime, place pumpkin in a baking pan, drizzle with maple syrup and butter and bake in the oven for 15-20 minutes until golden brown.
  6. Remove from oven and mash with a potato masher. Let cool.
  7. Mix together polenta and pumpkin and shape the mixture into patties.
  8. Dip in remaining cornmeal and panfry in four tablespoons of olive oil until both sides are golden brown.
  9. To make the sauce, mix honey, kefir and walnuts in a bowl.
  10. Place pumpkin polenta pancakes onto plates and pour sauce over top.

You’ll Need:

  • 1 cup of milk
  • 1/4 cup of Camelina oil
  • 1/8 teaspoon of ground nutmeg
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of white pepper
  • 1 cup of whole wheat flour
  • 3 tablespoons of freshly grated parmesan cheese
  • 4 eggs
  • 6 cloves of garlic, crushed
  • 5 cups of vegetable stock or filtered water
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of dried red chili peppers
  • Paprika to garnish

Steps:

  1. Combine milk, two tablespoons of Camelina oil, nutmeg, salt, and pepper in a medium pot. Bring to a boil.
  2. Combine flour, cheese, cayenne and chili peppers in a small bowl. Stir it rapidly into the boiling milk with a wooden spoon.
    Remove from heat.
  3. Beat until it stiffens and comes away from the sides of the pan.
  4. Add eggs one at a time, beating the mixture after each one. Set aside and cool.
  5. Scoop out a teaspoon-sized amount of dough. Form into an oval-shaped dumpling.
  6. Place on a floured baking sheet. Continue until dough is finished.
  7. Use the remaining oil to saute garlic in a large pot over low heat. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  8. Poach dumplings in the simmering broth until they rise to the surface (about 5 minutes).
  9. Remove with a slotted spoon and drain in a colander.
  10. Place poached dumplings and broth into four soup or pasta bowls, sprinkle with paprika, and serve immediately.

Main Course

You’ll Need:

  • 1 pound of potatoes
  • 1/2 cup of milk
  • 2 tablespoons of Camelina oil
  • Freshly grated nutmeg
  • 2 eggs
  • 1/2 pound of Cheddar cheese
  • 1 pound of young zucchini
  • Freshly ground black pepper to taste
  • 1/2 bunch of dill
  • Butter for the baking dish

Steps:

  1. Prepare mashed potatoes with salt, milk, nutmeg, and Camelina oil.
  2. Separate the eggs. Blend the yolks, grate the cheese, and add these to the puree.
  3. Preheat the oven to 375 degrees F.
  4. Grease an 8-cup baking dish or casserole.
  5. Wash and slice the zucchini. Sprinkle salt and pepper over the zucchini.
  6. Chop the dill coarsely.
  7. Beat the egg whites until stiff and fold into the mashed potatoes.
  8. Arrange zucchini slices in the dish and sprinkle with dill. Add layers of potatoes, zucchini and dill, ending with a layer of potatoes.
  9. Bake on the middle rack for 30 minutes.

You’ll Need:

Pancakes Ingredients

  • 1 1/2 cups of cornmeal
  • 2 cups of filtered water
  • Sea salt to taste
  • 4 tablespoons of extra virgin olive oil
  • 3 tablespoons of Camelina oil
  • 2 cups of pumpkin, peeled and cut in wedges
  • 1/4 cup of maple syrup
  • 1 tablespoon of butter, melted

Sauce Ingredients

  • 1 cup of kefir
  • 1 tablespoon of raw honey
  • 1/2 cup of roasted walnuts

Steps:

  1. Preheat oven to 375 degrees F.
  2. Bring water and a pinch of salt to a boil in a medium-size pot.
  3. Slowly add one cup of cornmeal, stirring constantly with a wooden spoon for 7 to 10 minutes. Reduce heat to medium.
  4. Before the polenta starts to thicken, season with salt and pepper and add Camelina oil. Stir until thick. Remove from heat and
    let cool.
  5. In the meantime, place pumpkin in a baking pan, drizzle with maple syrup and butter and bake in the oven for 15-20 minutes until golden brown.
  6. Remove from oven and mash with a potato masher. Let cool.
  7. Mix together polenta and pumpkin and shape the mixture into patties.
  8. Dip in remaining cornmeal and panfry in four tablespoons of olive oil until both sides are golden brown.
  9. To make the sauce, mix honey, kefir and walnuts in a bowl.
  10. Place pumpkin polenta pancakes onto plates and pour sauce over top.

You’ll Need:

  • 1 cup of milk
  • 1/4 cup of Camelina oil
  • 1/8 teaspoon of ground nutmeg
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of white pepper
  • 1 cup of whole wheat flour
  • 3 tablespoons of freshly grated parmesan cheese
  • 4 eggs
  • 6 cloves of garlic, crushed
  • 5 cups of vegetable stock or filtered water
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of dried red chili peppers
  • Paprika to garnish

Steps:

  1. Combine milk, two tablespoons of Camelina oil, nutmeg, salt, and pepper in a medium pot. Bring to a boil.
  2. Combine flour, cheese, cayenne and chili peppers in a small bowl. Stir it rapidly into the boiling milk with a wooden spoon.
    Remove from heat.
  3. Beat until it stiffens and comes away from the sides of the pan.
  4. Add eggs one at a time, beating the mixture after each one. Set aside and cool.
  5. Scoop out a teaspoon-sized amount of dough. Form into an oval-shaped dumpling.
  6. Place on a floured baking sheet. Continue until dough is finished.
  7. Use the remaining oil to saute garlic in a large pot over low heat. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  8. Poach dumplings in the simmering broth until they rise to the surface (about 5 minutes).
  9. Remove with a slotted spoon and drain in a colander.
  10. Place poached dumplings and broth into four soup or pasta bowls, sprinkle with paprika, and serve immediately.

Breads, Brekafast Cereals, And Desserts

You’ll Need:

  • 1/4 cup of Camelina oil
  • 1/4 cup of extra virgin olive oil
  • 1/2 cup of honey
  • 1 egg, beaten
  • 2 bananas, mashed
  • 1 1/2 cups of unbleached white flour
  • 1/2 cup of whole wheat flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of vanilla extract

Steps:

  1. Cream together the oils and honey.
  2. Combine the eggs and banana, and blend into the sweet mixture.
  3. Sift together the flour, salt and baking powder.
  4. Add vanilla and mix well.
  5. Bake at 350 degrees F for 1 to 1 1/4 hours or until a toothpick comes out clean.
 

You’ll Need:

  • 1/2 cup of dried apricots, chopped
  • 1/4 cup of dark rum
  • 2 large eggs
  • 1 cup of honey
  • 1/3 cup of Camelina oil
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 1/3 cup of raw cane sugar
  • 1 teaspoon of sea salt
  • 1/3 cup of apricot jam
  • 2 3/4 cups of whole wheat or spelt flour
  • 1 teaspoon of baking powder
  • 1/2 cup of almonds, slivered, or walnuts or
    cashews, chopped
  • Butter to grease pan

Steps:

  1. In a small bowl, soak apricots in rum for at least 30 minutes.
  2. Preheat the oven to 350 degrees F and grease a loaf pan with butter.
  3. In a bowl, beat the eggs with a whisk. Stir in honey, oil, lemon and orange zest and juice, sugar, salt and jam.
  4. In another bowl, sift the flour and the baking powder. Strain the apricots, reserving the rum. Alternately add the flour and the rum to the wet ingredients.
  5. Fold in the apricots. Pour batter into the pan and sprinkle with nuts.
  6. Bake on the lower oven rack for 50-55 minutes, or until the center of the cake is firm when pressed. Remove from oven and cool.
 

You’ll Need:

  • 2 tablespoons of oatmeal
  • 4 teaspoons of filtered water
  • 2 apples
  • 2 1/2 tablespoons of wheat germ
  • Juice of 1/4 lemon
  • 3/4 cup of plain yogurt
  • 1 tablespoon of raisins
  • 2 tablespoons of Camelina oil
  • 2 tablespoons of raw honey
  • 3 tablespoons of chopped walnuts

Steps:

  1. Soak the oatmeal overnight in water and lemon juice.
  2. Grate the apple or process in a food processor.
  3. Combine all ingredients and mix well. Serve immediately.

You’ll Need:

  • 1/3 cup of Camelina oil
  • 1 cup of oatmeal
  • 1 banana
  • 1 cup of applesauce (homemade without sugar)
  • 1 cup of milk
  • 1 egg
  • 2 cups of whole wheat flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 cup of raisins
  • 1/2 teaspoon of sea salt

Steps:

  1. Mix first 6 ingredients together and let sit until oatmeal is soft.
  2. Mix together the remaining ingredients.
  3. Add oatmeal/applesauce mix to dry ingredients. Stir until all ingredients are combined.
  4. Spoon into oiled muffin tins and bake at 400 degrees F for 35 minutes.

You’ll Need:

  • 2 cups of whole wheat flour
  • 1/2 cup of sunflower seeds
  • 1/2 cup of black currants (or raisins or sun-dried cranberries)
  • 1 teaspoon of sea salt
  • 1 teaspoon or raw cane sugar
  • 1 cup of buttermilk
  • 1/4 cup of Camelina oil
  • 1 tablespoon of butter

Steps:

  1. Preheat oven to 450 degrees F.
  2. Grease a cookie sheet with butter.
  3. In a bowl, combine flour, sunflower seeds, currants, salt and sugar.
  4. Add buttermilk and oil. Mix until a soft dough forms.
  5. Gently roll dough onto a clean surface and shape it half an inch high with your hands.
  6. Cut with a floured cookie cutter into two-inch rounds.
  7. Place onto cookie sheet and bake for 15 minutes until golden brown.

You’ll Need:

  • 21/2 cup of milk
  • 2 ripe bananas
  • 1/2 cup of orange juice, freshly squeezed
  • 1/2 tsp of pure vanilla extract
  • 3/4 cup of natural yogurt or kefir
  • 2 tablespoons of raw honey
  • 3 tablespoons of Camelina oil
  • 2 cups of fresh or frozen strawberries

Steps:

  1. In a blender, blend milk and bananas until smooth.
  2. Add remaining ingredients, leaving the strawberries to the end.
  3. Blend on low just long enough to mix ingredients well.
  4. Drink immediately or refrigerate until ready to serve.

Breads, Brekafast Cereals, And Desserts

You’ll Need:

  • 1/4 cup of Camelina oil
  • 1/4 cup of extra virgin olive oil
  • 1/2 cup of honey
  • 1 egg, beaten
  • 2 bananas, mashed
  • 1 1/2 cups of unbleached white flour
  • 1/2 cup of whole wheat flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of vanilla extract

Steps:

  1. Cream together the oils and honey.
  2. Combine the eggs and banana, and blend into the sweet mixture.
  3. Sift together the flour, salt and baking powder.
  4. Add vanilla and mix well.
  5. Bake at 350 degrees F for 1 to 1 1/4 hours or until a toothpick comes out clean.

You’ll Need:

  • 1/2 cup of dried apricots, chopped
  • 1/4 cup of dark rum
  • 2 large eggs
  • 1 cup of honey
  • 1/3 cup of Camelina oil
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 1/3 cup of raw cane sugar
  • 1 teaspoon of sea salt
  • 1/3 cup of apricot jam
  • 2 3/4 cups of whole wheat or spelt flour
  • 1 teaspoon of baking powder
  • 1/2 cup of almonds, slivered, or walnuts or
    cashews, chopped
  • Butter to grease pan

Steps:

  1. In a small bowl, soak apricots in rum for at least 30 minutes.
  2. Preheat the oven to 350 degrees F and grease a loaf pan with butter.
  3. In a bowl, beat the eggs with a whisk. Stir in honey, oil, lemon and orange zest and juice, sugar, salt and jam.
  4. In another bowl, sift the flour and the baking powder. Strain the apricots, reserving the rum. Alternately add the flour and the rum to the wet ingredients.
  5. Fold in the apricots. Pour batter into the pan and sprinkle with nuts.
  6. Bake on the lower oven rack for 50-55 minutes, or until the center of the cake is firm when pressed. Remove from oven and cool.

You’ll Need:

  • 2 tablespoons of oatmeal
  • 4 teaspoons of filtered water
  • 2 apples
  • 2 1/2 tablespoons of wheat germ
  • Juice of 1/4 lemon
  • 3/4 cup of plain yogurt
  • 1 tablespoon of raisins
  • 2 tablespoons of Camelina oil
  • 2 tablespoons of raw honey
  • 3 tablespoons of chopped walnuts

Steps:

  1. Soak the oatmeal overnight in water and lemon juice.
  2. Grate the apple or process in a food processor.
  3. Combine all ingredients and mix well. Serve immediately.

You’ll Need:

  • 1/3 cup of Camelina oil
  • 1 cup of oatmeal
  • 1 banana
  • 1 cup of applesauce (homemade without sugar)
  • 1 cup of milk
  • 1 egg
  • 2 cups of whole wheat flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 cup of raisins
  • 1/2 teaspoon of sea salt

Steps:

  1. Mix first 6 ingredients together and let sit until oatmeal is soft.
  2. Mix together the remaining ingredients.
  3. Add oatmeal/applesauce mix to dry ingredients. Stir until all ingredients are combined.
  4. Spoon into oiled muffin tins and bake at 400 degrees F for 35 minutes.

You’ll Need:

  • 2 cups of whole wheat flour
  • 1/2 cup of sunflower seeds
  • 1/2 cup of black currants (or raisins or sun-dried cranberries)
  • 1 teaspoon of sea salt
  • 1 teaspoon or raw cane sugar
  • 1 cup of buttermilk
  • 1/4 cup of Camelina oil
  • 1 tablespoon of butter

Steps:

  1. Preheat oven to 450 degrees F.
  2. Grease a cookie sheet with butter.
  3. In a bowl, combine flour, sunflower seeds, currants, salt and sugar.
  4. Add buttermilk and oil. Mix until a soft dough forms.
  5. Gently roll dough onto a clean surface and shape it half an inch high with your hands.
  6. Cut with a floured cookie cutter into two-inch rounds.
  7. Place onto cookie sheet and bake for 15 minutes until golden brown.

You’ll Need:

  • 21/2 cup of milk
  • 2 ripe bananas
  • 1/2 cup of orange juice, freshly squeezed
  • 1/2 tsp of pure vanilla extract
  • 3/4 cup of natural yogurt or kefir
  • 2 tablespoons of raw honey
  • 3 tablespoons of Camelina oil
  • 2 cups of fresh or frozen strawberries

Steps:

  1. In a blender, blend milk and bananas until smooth.
  2. Add remaining ingredients, leaving the strawberries to the end.
  3. Blend on low just long enough to mix ingredients well.
  4. Drink immediately or refrigerate until ready to serve.