DRESSINGS
• Basic Salad Dressing
• Gourmet Salad Dressing
• Creamy Dressing

STARTERS / SNACKS
• Avocado Dip
• Bruschetta
• Fetta Cheese and Herbs
• Marinated Mushrooms

CAKES / SLICES
• Myrtle's Pepita Meal Madeira
• Apple Pepita Meal Cake
Coconut orange, pumpkin seed and almond cake
• Scones
• Wholemeal Pecan & Carrot Slice

BISCUITS
• Biscuits: -
gluten free
• Pepita/Choc chip

BRUSCHETTA WITH THE GREEN OIL

4 fresh tomatoes, fresh basil leaves, 1 clove garlic, 1 tsp The Green Oil, 2 tsp balsamic vinegar, salt, pepper,
olive oil, day old Italian or French stick.

Quarter tomatoes and remove seeds, dice flesh into even cubes. Mix tomato with finely chopped basil and crushed garlic before adding TGO and vinegar and mixing again (this makes sure the garlic distributes evenly. Add salt and pepper to taste. Set mixture aside for a few minutes for flavours to marinade.
Slice bread evenly and lightly drizzle each slice with olive oil and sprinkle with a bit of salt. You can rub a cut clove of garlic over each slice for that extra garlic flavour. Put under hot grill or on barbecue plate until just charred. Top with tomato mixture and serve.

MARINATED MUSHROOMS

3 Tbs The Green Oil, 2 Tbs apple cider vinegar, 250g mushrooms, 4 spring onions, 2 leeks, 1 bunch parsley, salt, pepper.

Lightly fry mushrooms with chopped spring onions, leek and parsley. Remove from heat and marinate in The Green Oil, vinegar, salt and pepper. Serve lukewarm.

AVOCADO DIP

1 ripe avocado, 1 Tbs Pepita Pesto and/or The Green Oil, 2 crushed cloves garlic, 1 Tbs sweet chilli sauce, 1 Tbs lemon or line juice, 1 Tbs cream cheese (optional), salt & pepper

Place all ingredients into a bowl - mash and mix together till a smooth paste is formed. Serve with crackers, carrot and celery sticks.

FETTA CHEESE WITH THE GREEN OIL

fetta cheese, bunch mixed herbs (chives & parsley or basil & oregano), 1 small onion, The Green Oil

Finely chop fresh herbs and onion, mix with 1 Tbs The Green Oil. Dice fetta into small pieces and mix with herb/oil mixture. Serve on water crackers or bruschetta.

APPLE PEPITA MEAL CAKE

160g softened butter, 3 Tbs TGO pumpkin seed oil, 3/4 cup caster sugar, 2 eggs, 1 tsp vanilla essence, 1 cup self raising flour, 1/4 cup TGO pepita meal, 1 large apple grated

Using electric beaters, beat the butter, pumpkin seed oil and caster sugar together until light and creamy. Beat in eggs one at a time and vanilla essence. Combine sifted flour and TGO pepita meal before folding into mix until just smooth. Stir in grated apple. Spoon mixture into a lined cake tin and bake for 30-40 mins at 170°C or until skewer comes out clean. Spread with icing if desired.

Coconut orange, pumpkin seed and almond cake w desert lime syrup and Lychee sorbet

Makes 1 large cake or 12 muffin size cakes

3 large oranges boiled until soft, 6 large "Country Range" eggs separated, 3 cups of almond meal, 1 cup "The Green Oil" pumpkin seed meal, 1 cup of castor sugar, 4 teaspoons of baking powder, 1 cup of "Bio Medicals" coconut oil, 1 cup "Australian desert lime" desert lime syrup

Preheat oven to 170°C Blend the oranges, egg yolks, sugar and oil together in a food processor until smooth. Combine both the meals and baking powder in a separate bowl. Whisk egg whites until they form soft white peaks. Mix the orange mixture with the nut meals and baking powder and gently fold in the egg whites. Pour mixture into a greased lined cake tin or greased muffin tin and bake for 30 to 40 minutes until a skewer in the middle comes clean. Allow cake to cool completely in the tin before taking out. Serve with the desert lime syrup and lychee sorbet.

Recipe by Chef Dominique Rizzo of Mondo Organics as demonstrated at the BRISBANE FINE FOODS SHOW March 2006

SCONES

1/2 cup TGO Pepita Meal, 1 3/4 cup self raising flour, 1 Tbs sugar, 60g softened butter, 3/4 cup milk, 1 tsp The Green Oil

Sift SRF and sugar together then add Pepita Meal and stir. Using finger tips rub butter into flour mix until crumbly. Add milk and TGO then mix. Press dough to 1.5cm thickness onto lightly floured surface and cut out rounds with cookie cutter. Bake at 180°C for 15-20 mins or until golden. Top with jam and whipped cream.

MYRTLE'S PEPITA MEAL MADEIRA

1 cup butter, 1 cup sugar, 4 eggs, 1 cup milk, 3 cups self raising flour, 3 Tbs TGO pepita meal, 1 Tbs TGO pumpkin seed oil, lemon icing

Beat butter and sugar together until light. Beat in eggs, milk and oil, then slowly add mix of flour and pepita meal. Fill 2 cake tins and bake in 180°C oven for 30-40mins or until skewer comes out clean. Allow to cool before icing.

Recipe by M Stimpson (Queensland)

WHOLEMEAL PECAN & CARROT SLICE

1 cup wholemeal plain flour, 1 tsp bicarb soda, 1 tsp cinnamon, 1 cup sultanas, 1 1/2 cup grated carrot, 1 cup chopped pecans, 1 cup raw sugar, 2 eggs, 1/2 cup TGO pumpkin seed oil

Sift the flour, bicar soda and cinnamon into a bowl, then add sultanas, carrot, pecans and sugar and mix well. Beat eggs and oil together and then add to the dry ingredients and mix well. Apred mixture into a well greased 28 x 18 lamington pan. Bake at 180°C for 40 minutes. Let stand for 10 minutes before cutting up.

GREEN SALAD

lettuce, baby spinach, baby rocket, tomatoes, snow peas, parsley, chives, TGO pepitas

This is a quick simple salad. You can toss together any greens and add some extra colour with some tomatoes and red cabbage. Drizzle in your favourite TGO dressing and serve with a sprinkle of TGO pepitas on top.

CABBAGE SALAD

1/2 sugar loaf cabbage, 1/2 red cabbage, Basic Salad Dressing, 1 tsp caraway seeds

Shred cabbage as finely as possible. Toss with dressing and caraway seeds. This colourful salad will give you a new appreciation for cabbage!

BROCCOLI SALAD

1 broccoli head, 50g pine nuts, 2 bacon rashers, 2 tbs The Green Oil

Cut broccoli into bite size pieces and put into heat proof dish. Chop bacon into small pieces and fry in pan with pine nuts till pine nuts are golden (you will need to stir regularly so pine nuts do not burn). Blanch broccoli (pour boiling water over broccoli and let sit for approx. 30-40 seconds, then drain). Combine broccoli, bacon and pine nuts in salad bowl. Once cooled drizzle The Green Oil over the salad and serve.

COUSCOUS, DRIED FRUIT AND MINT SALAD (serves 10-12)

310 g (1 3/4 cups) couscous, 1 3/4 cups boiling water, 55g sliced almonds toasted, 100g (1/2 cup) dried apricots (thinly sliced), 90g (1/2 cup ) sultanas finely grated zest of 1 orange, bunch of mint (roughly chopped), 1 tbs ground cumin, 45ml (3 tablespoons) TGO gourmet pumpkin seed oil, 45ml (3 tablespoons) lemon juice, sea salt, freshly ground pepper

Combine the couscous and boiling water in a large bowl and allow to stand for about 15 minutes or until all the water is absorbed (couscous expanded and become soft). Then fluff the couscous and ensure all lumps are gone. Add all the remaining ingredients and mix together until well combined. Serve warm or cold.

Recipe by: C Green (New Zealand)

4 potatoes (washed but not peeled) 1 onion, Basic Salad Dressing, 1 garlic clove minced (optional), good pinch salt

Boil required amount of potatoes in salty water until tender. Drain and peel the potatoes, then slice into 5mm thick pieces. Add the raw onion (finely chopped), enough Basic Salad Dressing to coat potato and carefully mix till all ingredients are combined. Serve immediately while still warm.
(Chilled day old potato salad from the fridge is fabulous too!)

tomatoes, 1 onion, 2 sprigs fresh parsley, 1 clove crushed garlic, 1/4 cup garlic chives (optional), basic salad dressing

Cut tomatoes into wedges, finely chop onion & parsley then combine in a bowl with garlic and basic salad dressing.

green beans, 1 onion, 1 clove crushed garlic, basic salad dressing

Cut beans into bite size pieces then steam until tender, finely chop onion then toss together with beans in a bowl with garlic and basic salad dressing. Serve while still warm.

PUMPKIN SEED OIL MARINATED CHICKEN KEBABS

Kebabs: Chicken breast fillets (diced), mushrooms, onion
Marinade: 3 tbs TGO pumpkin seed oil,1 Tbs apple cider vinegar, salt, pepper, (optional: herbs/seasoning - I used some Thai seasoning)

Soak skewers in water for 10 min before filling with alternating pieces of chicken, mushrooms and onion. Brush with marinade mixture and let sit for 20 minutes. Cook on a medium heat grill. Can be eaten alone or accompanied with a green salad.

PESTO CRUSTED & STUFFED CHICKEN BREAST

Pesto crusted chicken breast filled with cheddar, pumpkin meal and spinach served with roast pumpkin, basil and ricotta tortellini, parmesan and blue cheese sauce
Serves 2

2 "Tender Plus" chicken breasts w skin on, 1 cup "Mungalli Creek" cheddar cheese, 1/2 cup "The Green Oil" pepita meal, 1 clove garlic 1 "Country Range" egg white, 1 cup spinach, zest of 1 lemon, salt and pepper to taste, 2 tbs "The Green Oil" pepita pesto, 2 cups chicken stock

2 cups cooked "Pasta Riviera" roast pumpkin, basil and ricotta tortellini, 2 cups "Pasta Riviera" parmesan and blue cheese sauce

Preheat the oven to 200°C. Combine the cheddar cheese, pumpkin meal, spinach, garlic, egg white and lemon zest in a food processor until a thick paste. Slice a hole into the thicker end of a chicken breast and wedge the knife towards the thinner end creating a tunnel without cutting through the chicken skin or through to the out side. With a spoon or piping bag, pipe the stuffing into the breast until full. Press the chicken breasts into the pesto mix to cover the skin. Heat a fry pan with a little olive oil until almost hot. Place the chicken breasts into the pan with the skin side down, fry for 3-4 minutes until the skin is golden and crispy. Turn both the chicken breasts over and cook for 2-3 minutes. Pour in the chicken stock and place the pan into the oven. Cook the chickens in the oven for about 15 minutes, take the pan out of the oven, remove the chicken breasts from the pan and set aside. Place the pan with the chicken stock back onto the stove and reduce the sauce by half.
Heat the pasta sauce and toss with the tortellini, serve along side the chicken.

Recipe by Chef Dominique Rizzo of Mondo Organics as demonstrated at the BRISBANE FINE FOODS SHOW March 2006

THE GREEN OIL CLASSIC PIZZA

Topping: bacon, cherry tomatoes, mozzarella, mushrooms, tomato paste, tomato relish (optional), black pepper, The Green Oil
Homemade Pizza base (nothing tastes better!)

Mix tomato paste with tomato relish then spread all over pizza base - cover with thin strips of bacon. Next decorate top with halved cherry tomatoes, sliced mushrooms and grated mozzarella. Drizzle whole pizza with The Green Oil, season with black pepper and bake in oven or BBQ for approx. 20min at 220°C.

THE GREEN OIL GOURMET PIZZA

Topping: proscuitto, cherry tomatoes, boccocini, fresh basil leaves, 3 Tbs tomato paste, 2 Tbs tomato relish (optional), black pepper, 2 Tbs The Green Oil
Homemade Pizza base (nothing tastes better!)

Mix tomato paste with tomato relish then spread all over pizza base - cover with strips of proscuitto. Next decorate top with halved cherry tomatoes, cut rounds of boccocini and basil leaves. Drizzle whole pizza with The Green Oil, season with black pepper and bake in oven or BBQ for approx. 20min at 220°C.

Arugula and pumpkin seed pesto - 3 cups wild arugula leaves (like rocket) blanched, 100g pumpkin seeds, 100ml pumpkin seed oil, 4 cloves garlic, 1tsp pepper, 1tsp salt, 100g parmesan cheese finely grated, juice of 1 lemon

Place seed and garlic in food processor and blend. Add arugula leaves and oil and blend until homogenised. Add the remainder of ingredients and blend to a paste.

Vegetable stack - 240g buffalo mozzarella sliced, 80g yellow zucchini sliced and grilled, 80g green zucchini sliced and grilled, 80g eggplant sliced and grilled, 80g zucchini blossom cut in half and grilled, 80g yellow cherry tomatoes cut in half, 80g cherry tomatoes cut in half, 80g red capsicum grilled and skinned to dress, micro herbs salad, balsamic glaze

Arrange the mozzarella, grilled vegetables and capsicum into a stack. Bake in a hot oven for 2 min. Drizzle with arugula and pumpkin seed pesto. balsamic glaze and top with herb salad.