2 tablespoons Highwood Crossing Canola or Flax oil
3 tablespoons Cider vinegar or lemon juice
3 tablespoons Plain yogurt
2 teaspoons Honey
1 clove Garlic, minced
1/2 teaspoon salt

Combine ingredients in a small glass jar or cruet,
shake well. Refrigerate and use within 1 week.

Spicy Salad Dressing

1/2 cup Highwood Crossing Flax or Canola oil
1/4 cup Balsamic vinegar
2 tablespoons Orange juice
2 teaspoon Soy sauce
1 teaspoon Dry mustard
1 teaspoon Curry powder
1 clove Garlic, crushed

Combine ingredients in a small glass jar or cruet,
shake well. Refrigerate and use within 1 week.

Roasted Veggies

8 cups Vegetables (potatoes, carrots, beets, onions, peppers)
1/4 cup Highwood Crossing Canola oil
Pinch Salt and pepper

Cut vegetables in chunks and place in a large, shallow pan. Drizzle 1/4 cup of Highwood Crossing Canola oil over the veggies and roast for 45 minutes in 350 degree oven, stir & cook another 15 minutes for a wonderful main or side dish.

Hummus

1 19oz. can Chickpeas, drained
4 cloves Garlic, minced
4 tablespoons lemon juice
4 tablesoons Highwood Crossing Flax oil
1/2 teaspoon Tabasco
1/2 teaspoon Cumin

Puree chickpeas, garlic, lemon juice, flax oil, tabasco and cumin in a food processor or blender until mixture is smooth for a wonderful dip.

Flax Maple Syrup

1/4 cup Pure maple syrup
1/4 cup Highwood Crossing Flax oil

Mix ingredients together – giving a nutritional boost to maple syrup and for kids who love their pancakes.

Roasted Red Pepper Dip

1/2 cup Bread crumbs
2 large Red peppers
1/2 cup Red onion
1 teaspoon Red pepper flakes
2 cloves Garlic
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 cup Red Wine
1 tablespoon Red wine vinegar or Apple cider vinegar
1/4 cup Highwood Crossing Canola Oil

Char the whole peppers on the open flame of your BBQ or gas oven, turning occasionally until the skin blisters and turns black (or in a 350°F oven on a baking sheet. Oiling the peppers lightly and roasting until the skins are blistered)

Remove the seeds and stem being careful to reserve the juice and the skin in doing so. In a food processor or blender, purée the peppers, bread crumbs, read onion, chili flakes, garlic, salt and pepper. Slowly add the red wine, red wine vinegar and oil. Taste for seasoning and adjust if necessary.

Warm Heirloom Tomato and Basil Soup

2 lbs Heirloom Tomatoes
3 cloves Garlic
3-4 Shallots
1/4 cup Highwood Crossing Canola Oil
2 tablespoons Red Wine Vinegar or Red Wine
3/4 teaspoons Chili Flakes
1 tablespoon Salt
1 teaspoon Pepper
2 cups Tomato Juice
1/2 cup Basil

Chop the garlic and the shallots finely. Saute in a large saucepan over medium heat in half the amount of oil until shallots are soft and translucent. Rough chop the tomatoes and stir into the garlic and shallots. Stir in the chili flakes, salt and pepper. Pour in the vinegar and tomato juice and simmer for 15 minutes. Add the basil and the remaining canola oil and puree mixture in a blender or food processor.

Baby Potato and Grainy Mustard Salad

1 lb Baby potatoes
1/2 Red onion
2 Tomatoes
1/4 cup Basil, chives, mint or parsley
1/4 cup Grainy Mustard
1/4 cup White Wine (or Orange Juice)
2 tablespoons White Wine Vinegar or Apple Cider Vinegar
2 tablespoons Honey
1/4 cup Highwood Crossing Flax Oil
1 tablespoon Flaxseed

Cut the baby potatoes into bite-sized wedges. Place in cold water and bring to a boil – testing the potatoes for doneness as soon as the water begins to boil and ensuring that the potatoes are not over cooked. When the potatoes are cooked al dente, drain them and cool them on a flat tray. Slice the red onion, tomato, and basil and place in a medium sized serving bowl. Whisk together the mustard, white wine, white wine vinegar, honey and flax oil. Add the potatoes to the serving bowl and stir in dressing mixture. Sprinkle with flax seed to garnish.