57 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.

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

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.

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.

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

Whole grain spice pumpkin muffins with whole wheat pastry flour, bran, honey, dates, and raisins. Naturally sweetened, fiber-rich fall muffins with warm spices and orange zest.

Spinach and long white radish soup: a clear beef broth scented with juniper and tarragon, loaded with daikon, potato, and spinach, brightened with lemon and turmeric. An unusual, fresh spring bowl.

I made this granola last night, it was so simple and easy. The granola turned out golden brown, and nuts were deliciously toasted, nutty and crunchy.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.

Sweet corn fritters studded with edible marigold petals, fried until golden with lacy, crispy edges. A stunning appetizer that brings the garden straight to the plate.