161 sunflower oil recipes

Crunchy clusters of toasted oats, nuts, and seeds glazed with honey, then tossed with chewy dried fruit for a homemade granola that beats any store-bought version.

Pork tenderloin medallions stuffed with dry-cured ham and a touch of elderberry syrup, then seared until juicy. A quick, elegant pork dish balancing sweet, salty, and savory in every bite.

Moist British-style banana bread loaded with mixed dried fruit, soft ripe bananas, butter, and sunflower oil. A food-processor quickbread that uses a full pound of bananas.

An easy and tasty side dish - spicy beans and rice.

These are the best crackers ever. We have been serving these crackers to our guests a few times, everyone just raves about how addictive-ly delicious they are. Serve these crackers with cheese, hummus, or just having them directly is yummy enough!

a bit spicy soup.. I found a combination of lentil and shrimp in Sri Lanka's cuisine, however I never found any recipe, and I tried my way..

Last Christmas, I did it for whole family, they went very nice, this year will try it again!

Lentil bobotie is a vegetarian South African curry bake with red lentils, golden raisins, and curry powder slow-baked in milk. A hearty, protein-rich plant-based main dish.

not a 5-spice powder.. a different flavor in almost each bite..

There are a lot of ways to make granola, this is a very tasty combination, but you can also use dried other berries, or nuts, different ways can always be tasty.

Quick, easy and packed with deliciousness. Serve this sichuan style stir-fry dish with rice to complete the meal.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Packed with nutrients and the burger is also delicious. Serve these veggie burgers with whatever toppings you feel like.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

A delightful gourmet recipe brought to you by Real Food Direct