Garlic & Lemon Grilled Chicken Pasta

Kricklewood Farm Bread Dippers are so much more than that…. this is not so much a recipe as an easy and delicious way to use my favourite, the Garlic and Lemon Bread Dipper.   Grill chicken breast, boil pasta, brush the chicken breast and toss with the pasta with the Garlic Lemon Bread Dipper, add parmesan and chopped parsley and serve!Garlic Lemon Grilled Chicken Pasta

Available at the Toronto Garlic Festival!

Kricklewood Farm Brings you a Taste of Sunshine

Kricklewood Farm Cold Pressed Sunflower Oil is made from non GMO seed grown on a 90 acre farm in eastern Ontario.

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To make Kricklewood Farm Sunflower Oil, the seed is

harvested in the fall, stored on the farm and cold pressed in small batches to ensure its fresh buttery taste and exceptional quality.

Kriclewood Farm Sunflower oil is a High Oleic oil, rich in Omega 9 fatty acids, vitamins E and K.  It is low in saturated fats and free of trans fats and cholesterol.

It has a light buttery and nutty flavour which is delicious raw:  drizzle over veggies, popcorn or use in a vinaigrette.   It’s also ideal for low heat cooking: use in sauteeing, roasting and baking.

For simple and delicious meal ideas, visit:  www.kricklewoodfarm.com/recipes

Goat Yoga Session at the Sunflower Festival!

 

 

New this year, enjoy a one hour goat yoga session led by Amanda Keeley of the Reiki Yoga Wellness Center of Brockville.  Session begins at 11:00 and is limited to 25 people so sign up below today!  Cost is $25 and net proceeds will go to Mel’s Farm All Animal Rescue.  This will be an outdoor session in the barnyard with the goats, plus free range pot-bellied pigs, chickens and ducks.  Bring your own matt and water and anything else you will need.

 

*** Please complete the Reiki Wellness Intake Form and bring to the sesssion.

 

 

 

Garlic Scape Pesto with Basil

Another amazing recipe from our friend Deb Abbott, this one using fresh local scapes to create a delicious pesto to serve with pasta topped with grilled chicken or spread on fresh crusty bread!

Garlic Scape Pesto with Basil

Garlic Scape Pesto with Basil
 
Prep time
Total time
 
Author:
Recipe type: Main
Serves: 2 servings
Ingredients
  • ½ cup Kricklewood Sunflower oil
  • 10 -12 garlic scapes, sliced crosswise into small pieces
  • ¼ cup raw shelled unsalted sunflower or pumpkin seeds
  • ¼ cup freshly grated Parmesan cheese
  • ½ cup basil leaves
  • Juice of one lemon
Instructions
  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl of the processor.
  3. Add the Kricklewood Farm Sunflower Oil and process on high for 15 seconds.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice, and process until reaching the desired consistency.
  6. Add salt to taste and serve immediately.
  7. Serve tossed with hot cooked pasta. Or spread on fresh crusty bread or grilled chicken or pork.

 

Black Bean Salsa

Our friend Deb Abbott sent us a photograph the other day of a sharing platter that she had made up with a few delicious looking creations all using Kricklewood Farm Sunflower Oil: Quinoa  Taboulleh Salad, Marinated Feta Cheese, Humus and a Black Bean Salad!  Here is the recipe for the Black Bean Salad.

Deb Abbott Platter

Black Bean Salsa
 
Author:
Ingredients
  • ¼ cup Kricklewood Farm Sunflower Oil
  • 1 large can of black beans drained and rinsed well under cold water
  • 1 large English cucumber, peeled, seeded and finely diced
  • 1 large orange or red pepper, seeded and finely diced
  • ½ medium red onion finely diced
  • 1 large garlic clove finely minced
  • Juice of one lime (2 tbsp)
  • 1 tsp red pepper flakes
  • ½ tsp sea salt
  • ¼ cup fresh cilantro finely chopped
Instructions
  1. Combine all the ingredients in a large bowl and toss well.
  2. Serve at room temperature as an appetizer or salad

 

Sunflower Oil Hummus

Our friend Deb Abbott sent us a photograph the other day of a sharing platter that she had made up with a few delicious looking creations all using Kricklewood Farm Sunflower Oil: Quinoa Taboulleh Salad, Marinated Feta Cheese, Hummus and a Black Bean Salad!  Here is the recipe for the Hummus.

Deb Abbott Platter

Sunflower Oil Hummus
 
Author:
Ingredients
  • ¼ cup Kricklewood Sunflower Oil
  • 1 large can chick peas drained and rinsed well under cold water
  • 1 large clove of garlic finely minced
  • 1 tsp fresh lemon juice
  • 2-3 tbsp water
Instructions
  1. Combine the chick peas, garlic, Sunflower Oil and lemon juice to a food processor bowl. Pulse the mixture and gradually addin the water until ou have the consistence that you like.
  2. Scrape the mixture into a bowl and top wthi a splash of Kricklewood Farm Roasted Chili Infused Sunflower Oil
  3. Serve with pita bread and cut up vegetables as a dip, or use as a burger topping.

 

Marinated Feta Cheese

Our friend Deb Abbott sent us a photograph the other day of a sharing platter that she had made up with a few delicious looking creations all using Kricklewood Farm Sunflower Oil: Quinoa Taboulleh Salad, Marinated Feta Cheese, Humus and a Black Bean Salad!  Here is the recipe for the Marinated Feta Cheese:

Deb Abbott Platter

Marinated Feta Cheese
 
Author:
Ingredients
  • ½ cup Kricklewood Cold Pressed Sunflower Oil
  • 1 cup of Milkhouse Dairy Sheep Milk Feta diced into small bite size pieces
  • 1 tbsp crushed red peppercorns
  • 1 small bunch of fresh mint leaves finely sliced (chiffonade)
Instructions
  1. Mix all of the ingredients in a bowl and let sit in the fridge for one day.
  2. Serve at room temperature with crackers

 

Quinoa Taboulleh Salad

Our friend Deb Abbott sent us a photograph the other day of a sharing platter that she had made up with a few delicious looking creations all using Kricklewood Farm Sunflower Oil: Quinoa Taboulleh Salad, Marinated Feta Cheese, Humus and a Black Bean Salad!  Here is the recipe for the Tabloulleh Salad.

Deb Abbott Platter

Quinoa Taboulleh Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 4 servings
Ingredients
  • ½ cup Kricklewood Cold Pressed Sunflower Oil
  • 1 cup quinoa, rinsed well
  • ½ teaspoon kosher salt plus more
  • 3 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon hot pepper flakes
  • Freshly ground black pepper
  • 2 large cucumbers (not peeled) seeded and finely diced
  • 1 pint cherry tomatoes finely diced
  • ⅔ cup finely chopped flat-leaf parsley
  • ½ cup finely chopped fresh mint
  • 3 scallions, thinly sliced
Instructions
  1. Bring quinoa, ½ teaspoon salt, and 1¼ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered for 15 minutes. Fluff with a fork.
  2. Whisk Sunflower Oil, lemon juice and garlic in a small bowl. Season dressing to taste with salt and pepper and hot pepper flakes.
  3. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl.
  4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Drizzle dressing over mixture and combine until dressing has been incorporated throughout the salad.

 

 

 

Lemon Infused Poached Tuna

This is an absolutely fabulous tuna recipe! Though quick and easy to prepare, the results look as if you slaved over the stove all day!

Lemon Infused Poached Tuna
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Continental
Serves: 4 servings
Ingredients
  • 2 cups Kricklewood Farm Lemon Sunflower Oil
  • 12oz Fresh Albacore Tuna (Sliced into ¾")
  • 1 tablespoon Fresh Rosemary
  • 2 Bay Leaves
  • 4 thick slices Lemon (Cut into ½)
  • 2 teaspoons Sea Salt
  • ½ teaspoon Freshly Cracked Black Pepper
Instructions
  1. Place rosemary, bay leaves and lemon slices on the bottom of a medium saucepan.
  2. Place sliced Albacore Tuna on top and cover with Lemon Sunflower Oil. Season with Sea Salt and cracked Black Pepper.
  3. Cook over low heat for about 8 to 10 minutes. Lemon Sunflower Oil should just begin to bubble. Do not overcook, Tuna should remain somewhat cool to touch.
  4. Immediately remove the pan from the heat, flip over each piece of Tuna and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, or cooked until desired pinkness.