Recipes — Appetizers

Love 'em or hate 'em Brussel Sprouts are a nutritional win - low in fat and high in fibre, vitamin K and vitamin C. In season from December to March. We think you'll love them kissed with a touch of sweetness and a hint of balsamic vinegar.

Recipe courtesy of Matthew Kadey - Roasted Garlic & Flax Flatbread with Camelina Oil.

Recipe courtesy of Shirley Plant. Ingredients 1 cup millet 1 butternut squash, peeled and cubed 1/2 cup shredded cabbage 4 carrots, sliced 1/2 turnip, peeled and cubed 1 medium onion, sliced 2 cloves garlic, minced 1 cup fresh parsley, chopped 2 tsp basil 1 tsp celery seed 1 tsp pepper 2 tsp sea salt 3 bay leaves 7 cups water or vegetable stock camelina oil In a large soup pot cover bottom of pot with camelina oil and saute onions over medium high heat. Let the onions sweat for about 2 minutes. Add cabbage, carrots, squash, turnip and garlic and...

1 can white beans 1 clove garlic ½ white onion, diced ½ cup cream cheese 1 cup cheddar, shredded 2tsp chili powder 1 tsp cumin Salt and pepper, to taste Rinse the white beans. Saute the garlic and onion until lightly brown and then add the white beans and saute another 5min. Toss all ingredients into a blender and blend until smooth. Use an oven safe bowl and pour the puree into the bowl. Top with shredded cheese and bake for 20min or until the cheese has melted and caramelized. Serve warm and with Tortilla Chips. Garnish: 1 poblano, roasted...