Preparation: 5 minutes | No cooking | Servings: 180ml or 3/4 cup
¼ cup (60ml) camelina oil Signé Caméline
2 tbsp (30ml) liquid camelina honey Signé Caméline
2 tbsp (30ml) apple cider vinegar
1 tbsp (15ml) Dijon mustard
Salt and pepper to taste
Chopped chives or coriander to taste
Photo credit and recipe: www.ici.radio-canada.ca
180ml ou 3/4 de tasse
5 minutes
¼ tasse (60ml) d'huile de caméline Signé Caméline
2 c. à soupe (30ml) de miel de caméline liquide Signé Caméline
2 c. à soupe (30ml) de vinaigre de cidre de pomme
1 c. à soupe (15ml) de moutarde de Dijon
Sel et poivre au goût
Dans un bol, mélangez tous les ingrédients au mélangeur à main. Servez la vinaigrette sur des asperges, sur du porc ou encore dans une salade.
An Indian-inspired version of our meal soup, made with red lentils, potatoes, and a comforting spice blend. Served with warm naan bread, it's perfect for celebrating Diwali or simply adding an exotic touch to your table.
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Add a gourmet touch to your summer meals with these delicious turkey patties stuffed with melted halloumi. Enhanced with red onions caramelized with camelina honey and Shoyu sauce, then topped with roasted camelina seeds and crispy microgreens, they perfectly combine sweetness, freshness, and rich flavors. An original recipe that will be a hit on the BBQ and will appeal to grilling enthusiasts and epicureans looking for something new!
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