Posts made in August, 2013

Camelina Gold Pasta Salad

  1 cup fresh Parmesan Cheese 1 lb. Veggie Rotini all natural noodles 2 pkgs. dry Italian dressing mixed with Camelina Gold Oil or use “Camelina Gold Infused Bread Dip” 1 can beans your choice, chick peas, kidney, black beans, rinsed & drained 4-green onions chopped, green end too 1 cup multicolored peppers, green, red, orange, etc. chopped 2 cups broccoli, chopped small 2 small cans sliced black olives, drained Salt & pepper to taste Cook noodles according to package directions. Mix Italian dressing using Camelina Gold Cooking Oil or the “Infused Bread Dip.”  Mix 3/4 cup  of the dressing with the salad to marinate the day before serving. Add the remainder of the dressing and fresh Parmesan cheese just before serving. Recipe submitted by Chris Cook, Ritzville,...

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Grilled Pineapple, Chicken and Avocado Salad with Camelina Gold

Grilled Pineapple, Chicken and Avocado Salad Prep Time: 10 minutes – Cook Time: 10 minutes – Yield: 2-4 Servings Salad Ingredients: 2 boneless skinless chicken breasts 2 tsp. Camelina Gold Salt and pepper 1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings 8 cups baby spinach 1 cup fresh blueberries 1 avocado, peeled, pitted and diced 1/2 cup crumbled feta cheese Quarter of a red onion, thinly sliced Honey garlic vinaigrette Honey Garlic Vinaigrette Ingredients: 3/4 cup Camelina Gold 1/4 cup apple cider vinegar 3 Tbsp. honey 2 cloves garlic, minced Pinch of salt and black pepper Method To Make The Salad: Brush the chicken on both sides with Camelina Gold oil, then season generously with salt and pepper Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat Place pineapple slices & chicken on the grill about 5 minutes per side or until the chicken is no longer pink on the inside Remove pineapple and chicken – let cool for at least 10 minutes Slice chicken into strips, and cut pineapple into chunks In a large bowl: Toss together spinach, blueberries, feta, red onion, pineapple and chicken until combined Drizzle or toss with salad dressing – serve immediately To Make The Vinaigrette: Whisk all ingredients together until blended – let sit for at least 10 minutes for flavors to meld. Whisk again until blended – drizzle over salad. Submitted by Pauline Wilde at the Liberty Lake Farmers Market...

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