Recipes — Brunch & Lunch

- Serves 4 Ingredients 2 tbsp Three Farmers Camelina Oil 1 cup Yellow Onion, diced 2 cloves Garlic, crushed 2 cups Butternut Squash, cleaned and diced 1 - 425g Canned Chickpeas 2 cups Crushed Tomato 2 cups Vegetable Stock 2 tbsp Tomato Paste 1 tbsp Chilli Powder 1 tsp Oregano 1 tsp Basil 1 tsp Chili flakes 2 Bay Leaves Salt and Pepper, to taste Garnish: Three Farmers Roasted Chickpeas (Lightly Salted or BBQ) or Crunchy Little Lentils (Lightly Salted or BBQ) and/or Greek Yogurt. Directions In a large pot, sauté the onions, garlic and squash until lightly browned. Add...

Ingredients 3 ½ Cups Old Fashioned Oats ¾ Cup Three Farmers Crunchy Little Lentils - Lightly Salted 1 Cup Pumpkin Puree ⅔ Cup Dark Brown Sugar ¼ Cup Maple Syrup ¼ Cup Three Farmers Original Camelina Oil 1 tsp Vanilla Extract ½ tsp Salt 1 ½ tsp Ground Cinnamon 1 tsp Ground Ginger 1 tsp Ground Nutmeg ¼ tsp Ground Cloves ½ Cup Pumpkin Seeds Instructions Preheat oven to 300 degrees. Measure out the pumpkin puree and place into a medium sized bowl lined with cheesecloth. Wrap the cheesecloth around the pumpkin puree and squeeze to release the excess liquid....

Ingredients 1 Cup Pumpkin Puree ½ Cup Dark Brown Sugar 1 tsp Vanilla 1 tsp Cinnamon ½ tsp Ground Nutmeg ¼ tsp Ground Clove ½ tsp Ground Ginger 1 tsp Salt 1 tsp Baking Soda 1 tsp Baking Powder 2 Large Eggs ⅓ Cup Three Farmers Original Camelina Oil 1 Cup Whole Wheat Flour 1 ½ Cups Quick Cooking Oats ½ Cup Raisins Instructions Preheat the oven to 350 degrees. In a medium bowl combine the flour, oats, baking soda, baking powder, salt, cinnamon, ginger, clove and nutmeg. In a large bowl combine the pumpkin puree, vanilla, eggs and the...

– Serves 4 Ingredients 3 cups Canadian Wild Rice, cooked 2 cups butternut squash, roasted and diced 2 tbsp Three Farmers Camelina Oil ¼ cup onion, diced 2 cloves of garlic, peeled and chopped 1 tbsp poultry seasoning 1 tbsp rosemary Salt and Pepper, to Taste 1 cup dried, sweetened cranberries Instructions Cook wild rice as per instructions on the package, drain and set aside in a bowl. Clean and roast a small butternut squash to ‘al dente’, then dice into ½ inch cubes and put aside in a bowl. In a medium pan, saute the onion and the garlic...