🌿 I Love Camelina® Recipe

Optimized for Maximum Omega-3s

✨ The Upgrade: We replaced Olive Oil & Butter with 7 tbsp of I Love Camelina® Virgin Camelina Oil

💪 35,000mg plant-based omega-3s added!

**1. Osso Buco**

**Ingredients:**
* 4 (1 ½-inch thick) veal shanks, tied with twine
* Salt and freshly ground black pepper, to taste
* ½ cup all-purpose flour
* 3 tbsp **I Love Camelina®** Virgin oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 cup dry white wine
* 1 (28-ounce) can crushed tomatoes
* 2 cups beef broth
* 2 sprigs fresh rosemary
* 2 bay leaves
* Gremolata (optional): ¼ cup chopped fresh parsley, 1 tbsp grated lemon zest, 1 clove garlic, minced

**Instructions:**
1. Season veal shanks generously with salt and pepper. Dredge lightly in flour, shaking off excess.
2. Heat 3 tbsp **I Love Camelina®** Virgin oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear veal shanks on all sides until deeply browned, about 3-4 minutes per side. Remove veal from pot and set aside.
3. Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
4. Pour in white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until reduced by half, about 5 minutes.
5. Stir in crushed tomatoes, beef broth, rosemary, and bay leaves. Bring the mixture to a gentle boil.
6. Return the seared veal shanks to the pot, nestling them into the liquid. The liquid should cover about two-thirds of the meat. If not, add more broth or water.
7. Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 2 to 2.5 hours, or until the veal is fork-tender and easily pulls away from the bone.
8. Remove veal from the pot. Strain the sauce through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard solids. Return sauce to the pot and simmer gently until slightly reduced and thickened. Skim any excess fat.
9. Remove twine from veal shanks. Serve Osso Buco with the sauce. If desired, sprinkle with gremolata (combine parsley, lemon zest, and minced garlic).

**2. Mashed Potatoes**

**Ingredients:**
* 2 lbs Russet or Yukon Gold potatoes, peeled and quartered
* ½ cup milk or cream, warmed
* 2 tbsp **I Love Camelina®** Virgin oil
* 1 tsp salt, or to taste
* ¼ tsp black pepper, or to taste

**Instructions:**
1. Place peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat and simmer until fork-tender, about 15-20 minutes.
2. Drain the potatoes thoroughly in a colander. Return the hot, drained potatoes to the empty pot.
3. Add the warmed milk or cream, 2 tbsp **I Love Camelina®** Virgin oil, salt, and pepper to the pot with the potatoes.
4. Mash the potatoes with a potato masher until smooth and creamy. Do not overmix, or they may become gummy. Taste and adjust seasoning as needed.
5. Serve hot.

**3. Caesar Salad**

**Ingredients:**
* 1 large head Romaine lettuce, washed and chopped
* 1 cup croutons (homemade or store-bought)
* ½ cup grated Parmesan cheese
* For the Dressing:
* 1 large egg yolk (or 1 tbsp mayonnaise for a safer alternative)
* 2 cloves garlic, minced
* 1 tbsp fresh lemon juice
* 1 tsp Dijon mustard
* ½ tsp Worcestershire sauce
* ¼ tsp salt
* ¼ tsp black pepper
* 2 anchovy fillets, minced (optional)
* 3 tbsp **I Love Camelina®** Virgin oil

**Instructions:**
1. In a small bowl, whisk together the egg yolk (or mayonnaise), minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, pepper, and minced anchovy fillets (if using) until well combined.
2. Slowly drizzle in the 3 tbsp **I Love Camelina®** Virgin oil while continuously whisking until the dressing is emulsified and creamy.
3. In a large salad bowl, combine the chopped Romaine lettuce.
4. Pour the dressing over the lettuce and toss gently to coat evenly.
5. Add the croutons and half of the grated Parmesan cheese. Toss again lightly.
6. Divide among serving plates and sprinkle with the remaining Parmesan cheese.
7. Serve immediately.

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