Chances are, you’ve never heard of camelina or camelina oil. It is an oilseed related to flax and is a great source of omega 3 fatty acids and Vitamin E. Not only is it’s deep golden color just beautiful, it is great for light cooking, dips and salad dressings. Omega Maiden Camelina Oil is the product of one Minnesota family’s effort to develop a high quality product with a low impact. Kathleen Bataldin Smith and her husband Justin Smith are partnering with Kathleen’s dad Phil, where the seed is grown on his organic farm. They were recently featured in an article by Agricultural Utilization Research Institute where you can learn a lot more about Omega Maiden.
Omega Maiden Camelina Oil can be substituted for most cooking applications. Kathleen recommends using about half the amount of camelina oil that is called for in recipes with other oils. Here are a few recipes Kathleen has passed along to us, but you can find a lot more at the Omega Maiden Camelina Oil website.
Simply Sweet Vinaigrette
Combine the following in a glass jar, shake well, and enjoy over your favorite greens topped with fruit and nuts.
1/4 Cup of apple cider vinegar
1/8 Cup Omega Maiden Camelina Oil
1/8 Cup of olive oil
1/4 Cup maple syrup or fruit jelly
Roasted Garden Veggies
Chop your favorite vegetables and coat lightly with Omega Maiden Camelina Oil, salt and pepper. Spread the vegetables onto a baking sheet and roast at 400 degrees for 25 minutes.
Basil Infused Bread Dip
2 clove garlic (peeled)
2 green onions
8 oz. of Omega Maiden Camelina Oil
Handful of fresh basil
Blend garlic and onions in a food processor. Slowly pour in the oil and add sea salt to taste. Finely chop basil, add to the oil mixture and refrigerate over night. Enjoy with fresh baked bread!