Recipes — Side Dishes

This recipe is courtesy of Mary So, the Meat Department Supervisor at Urban Fare Shangri La. This past week they were show casing some rare and beautiful Californian pears, one of which being the Forelle. It has a dense and juicy texture and the sweetness pairs wonderfully with our Roasted Garlic and Chilli Camelina Oil. Mary shows us how to make a simple yet elegant salad with fresh ingredients from their produce, grocery and meat departments. Ingredients: Salad 1 Forelle Pear, sliced thin 1 bag baby spinach 1/2 lb. peeled shrimp Dressing 1/4 cup Three Farmers Roasted Garlic and Chilli...

This recipe comes from the catering package that was auctioned off last month for the Saskatoon Food Bank and Learning Centre to NHL player Eric Gryba. Succulent and tender, this carpaccio is sure to please your own dinner party guests and pairs wonderfully with Layer Cake's spicy Malbec. Ingredients: Carpaccio Serves 6 12 oz bison strip loin, cleaned and trimmed 2 Tbsp Three Farmers camelina oil Salt and pepper to taste Garlic Dijon Aioli (makes 1 cup) 1 egg 1 tablespoon Dijon mustard 1 small garlic clove, peeled 1 cup Three Farmers camelina oil 1 tbsp lemon juice 1 tbsp...

The perfect dip for patio parties and BBQ’s! Ingredients 1 baguette 3 ripe avocados 2 tbsp camelina oil 1 chopped chili pepper or jalapeno 2 tbsp lime juice 2 tbsp chopped red onion 1 tbsp crushed garlic season with salt and pepper Pre heat oven to 350°F. Slice baguette thin and spread evenly onto a sheet pan. Drizzle Camelina Oil over the baguette slices, season with salt and pepper, then toast them in the oven to golden brown. (About 10 min) Cool before serving. Remove the seed and scrape the avocado out of its peel into a bowl. Add lime...

Serves 4 Ingredients 1 1/2 lbs thin green beans, trimmed 1/2 cup whole almonds, coarsely chopped 1 tablespoon Three Farmers camelina oil 2 cloves garlic, minced 1 tablespoon lemon zest (or juice) 1/4 teaspoon salt 1/4 teaspoon ground black pepper Steam or boil the green beens in a pot until tender, but still crunch. In a pan toast the almonds in the camelina oil over medium heat for 3 minutes, stirring frequently. Add garlic; cook and stir for 1 minute. Add almond mixture, 1 tablespoon lemon peel, salt, and pepper to green beans; toss gently to coat. Transfer bean mixture...