Omega Nutrition Recipes: Side Dishes & Pasta Sauces

Side Dishes & Pasta Sauces

Bibi's Tomato Vegetable Soup Ingredients 3-4 Tbsp (45-60 ml) Omega Nutrition Olive Oil 2 medium Onions (or 1 large) 3 medium Carrots 3-4 Celery stalks 1 Green pepper 1 medium Parsnip, peeled 2 quarts (2 L) Water 3-4 Potatoes, peeled 2-3 cups (480-720 ml) Tomato sauce 1/2 bunch Parsley, chopped 1-2 tsp (5-10 ml) Omega Nutrition Flax Seed Oil (or Garlic-Chili Flax or Essential Balance) Sea salt and pepper, to taste Directions Cut onions and carrots in cubes and sauté them in a few tablespoons olive oil, on medium heat. In the meantime chop celery stalks, cut parsnip and green pepper in cubes and add to the sautéed onions and carrots. Add 2 L. of water, bring to a boil and cook on low heat. Cut potatoes into 1 inch cubes. Add to soup and continue cooking till potatoes are cooked. Add tomato sauce and when the soup starts boiling again turn off heat. Season with salt and pepper. For a creamy soup, blend the soup in a blender or food processor. Add 1-2 tsp (5-10 ml) of Omega Nutrition Flax Seed Oil, Garlic Chili Flax Seed Oil or Essential Balance® Oil to slightly cooled soup, stir and garnish with parsley. Yield Serves 6-8

Side Dishes & Pasta Sauces

Chimichurri Ingredients 1 bunch Parsley 6 cloves Garlic, crushed 1/2 tsp (2 ml) Oregano, dried 2-3 Tbsp (30-45 ml) Omega Nutrition Apple Cider Vinegar 1/4 cup (60 ml) Omega Nutrition Garlic-Chili Flax Seed Oil 1-2 Tbsp (15-30 ml) Water 1/2 tsp (2 ml) Sea salt Red pepper flakes, to taste Black pepper, to taste Directions Combine garlic, parsley, oregano and spices in a jar. Add vinegar, water and oil and stir. The chimichurri should be just covered in liquid. Store covered in refrigerator for up to one week. Serve over rice, pasta, or with broiled fish. This recipe was submitted by Helena F., a customer.

Side Dishes & Pasta Sauces

Hazelnut Pesto Gluten-Free Ingredients 4 cloves Garlic, crushed 2 cups (480 ml) Fresh Cilantro, chopped 1/4 cup (60 ml) Flour 1/3 cup (80 ml) Parmesan Cheese 1 cup (240 ml) Omega Nutrition Hazelnut Oil Sea Salt to taste Directions Blend all ingredients in food processor or blender for 20 seconds or until desired consistency is reached. This sauce is delicious on pasta (for 1 lb. cooked pasta). Yield 3 servings.

Side Dishes & Pasta Sauces

Homemade Kefir Cheese Ingredients 1 qt (1 L) Kefir, plain Any number or combination of the following to taste: Garlic, minced Thyme, finely chopped Basil, finely chopped Oregano, finely chopped Chives, finely chopped Pepper Directions Place a square, double piece of cheesecloth in a large colander, placing the kefir in the center. Bring the four corners of the cheesecloth together, and tie them with string. Tie the resulting cheesecloth "bag" to a ruler or long wooden spoon, and suspend over a large bowl. Allow to drain for 24 hours at room temperature. Remove the kefir from the bag, and place in the refrigerator. Once the kefir is well-chilled, mix in garlic and herbs.

Side Dishes & Pasta Sauces

Pistachio Pesto Pasta Perfection Ingredients 1 medium Onion, chopped fine 3 cloves Garlic, minced 1 Tbsp (15 ml) Fresh basil, chopped fine 1 Tbsp (15 ml) Pistachios 4-6 Tbsp (60-90 ml) Omega Nutrition Pistachio Oil 4-6 Tbsp (60-90 ml) Parmesan cheese 6 cups (1.4 L) Cooked pasta of your choice Directions Sauté onion and garlic in 4 Tbsp. pistachio oil. Separately toast pistachios in 1 Tbsp. pistachio oil. Once the onions are translucent, add the basil and toasted pistachios. Cook for 5 minutes. Add cooked pasta and 4-6 Tbsp. of Parmesan cheese. Toss and serve. Yield Serves 4.

Side Dishes & Pasta Sauces

Pumpkin Seed Butter Sauce Ingredients 1 Tbsp (15 ml) Omega Nutrition Coconut Oil 1 Onion, minced 4-6 cloves Garlic 4 Tbsp (60 ml) Omega Nutrition Pumpkin Seed Butter 1 Tbsp (15 ml) Brown sugar 1 Tbsp (15 ml) Omega Apple Cider Vinegar 1 Tbsp (15 ml) Dark soy 1 Tbsp (15 ml) Omega Nutrition Garlic-Chili Flax Oil 1/2 cup (120 ml) Water Directions Sauté onions and garlic in Coconut Oil on medium heat. Add rest of and mix. This sauce is ideal with steamed vegetables, as a vegetable dip, or used in place of peanut sauces.

Side Dishes & Pasta Sauces

Red Enchilada Sauce Ingredients 2 oz (60 g) large Whole dried red chilies 2 cups (480 ml) Chicken/beef/vegetable stock, warmed 2 cloves Garlic, peeled and chopped 1/2 tsp (2 ml) Sea salt 1/4 cup (60 ml) Omega Nutrition Olive Oil 1 Organic onion, finely chopped 1 tsp (5 ml) Ground cumin 1 Ripe tomato, peeled, seeded, and chopped 1 Tbsp (15 ml) Omega Nutrition Apple Cider Vinegar Directions Clean the dried chilies by removing the stem and seeds. A word of caution - wear rubber gloves and avoid touching your face. Soak pieces in stock for about 1 hour. Sauté onion in oil at a low temperature. Stir in cumin, then tomatoes and cook at bit more. Add stock plus chilies, garlic and salt. Boil, skim, then reduce to a simmer. Cook, uncovered for about 10 minutes. Process in blender until smooth.

Side Dishes & Pasta Sauces

Spinach Pesto Ingredients 1 bunch Fresh spinach, washed 1/2 cup (120 ml) Omega Nutrition Essential Balance® Oil 2 Tbsp (30 ml) Pine nuts 4 Tbsp (60 ml) Parmesan or Romano cheese (optional) 1/4 tsp (1 ml) Sea salt Pepper, to taste Directions Place spinach, garlic, pine nuts, salt and pepper in food processor. Gradually add oil; blend until it is the consistency of mayonnaise. Can be stored frozen in small portions. Add cheese when ready to serve.

Side Dishes & Pasta Sauces

Tzatziki Ingredients 2 cups (480 ml) Yogurt 1 Cucumber 3 cloves Garlic, crushed 1/2 cup (120 ml) Omega Nutrition Olive Oil 1/2 Organic lemon, juiced 1 tsp (5 ml) Sea salt 2 Tbsp (30 ml) Fresh dill Directions Chop or shred cucumber. Blend all ingredients with a fork. Refrigerate for at least one hour. Serve with pita bread. Tzatziki can also be used as a vegetable dip or as a side dish with barbecued lamb, chicken or turkey. Yield Serves 4.

Side Dishes & Pasta Sauces

Victoria's Pesto Ingredients 3 cups (720 ml) Fresh basil, packed 3-4 large Garlic cloves 1/3 cup (80 ml) Omega Nutrition Pumpkin Seed Butter 1/3 cup (80 ml) Omega Nutrition Pumpkin or Olive Oil 1/3 cup (80 ml) Grated parmesan (or Romano) cheese Sea salt and pepper to taste Directions Place all ingredients in food processor and blend until perfectly smooth. To serve, add Victoria's Pesto to hot pasta and toss thoroughly. Allow 2-3 Tbsp. per serving. Victoria's Pesto may be stored in the refrigerator for up to a week in a tightly covered jar.

Side Dishes & Pasta Sauces

Coconut Fusion Sauce Ingredients 5 Tbsp (65 ml) Omega Pumpkin Seed Butter 1/2 tsp (2 ml) Sweet chili sauce 1 Tbsp (15 ml) Dark soy sauce 1/4 cup (100 ml) Omega Virgin Coconut Oil, melted 1/2 tsp (2 ml) Omega Sesame Oil 1 Lime, juiced Directions Place Pumpkin Seed Butter, chili sauce and soy sauce in a food processor and blend for a few seconds until combined. With the motor running, gradually drizzle the Virgin Coconut Oil into the food processor. Then add Sesame Oil and lime juice and blend until evenly mixed in. Use over veggies, rice, noodles, or even fish or chicken.