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Posts Tagged ‘sunflower seeds’

by Caitlin Saniga

Tahini-nut butter

This spread is like a savory crunchy peanut butter with lots of new unexpected flavor and texture. I love the way the toasted sesame seeds crackle when you take a bite. I like spreading this butter on toast and topping it with crumbled feta and sliced pears or apples.

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by Sarah Steimer

Chickpea, quinoa and feta salad with dill

The original recipe called for barley, not quinoa, but I was aiming to use what I already had in the pantry. You could also probably use rice or another available grain.

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by Sarah Steimer

Summer tomato salad with fresh herbs

It’s a simple salad, but with so many fresh tomatoes and herbs around, why do more? Seek out the best heirlooms at your farmer’s market. The tomatoes are truly the key ingredient here (and go for color, too!).

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by Caitlin Saniga

Rainbow carrots taste just about the same as regular orange carrots, but they add a pretty, colorful pop.

  • 1 pound rainbow carrots, scrubbed, trimmed and halved lengthwise
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/2 tablespoon butter
  • 2 teaspoons maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons toasted sunflower seeds
  • chopped parsley for garnish

When I saw these darling organic rainbow carrots at the Roanoke farmers market, I had to have some!

Preheat the oven to 475 degrees.

In a shallow baking dish, toss the carrots with oil and salt to coat. Roast in the oven for 10 minutes.

Heat the butter in a small saucepan until golden brown, remove from heat and add the maple syrup and mustard. Drizzle over the carrots and shake pan to coat. Return to the oven and continue to roast for another 8 minutes, or until brown and tender.

Arrange the carrots on a serving plate and top with sunflower seeds and parsley. Serve immediately.

Makes 4 servings.

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by Sarah Steimer

This was described in a blog as a "detox" salad - and I'm all about a detox that isn't just nonstop smoothies.

  • 3 cups julienned carrots – OR – I just shredded the carrots (as long as you don’t have a fine grater)
  • 1 cup raisins
  • 1/4 cup sunflower seed meat – OR – pumpkin seeds
  • 1/3 cup tahini
  • 1-2 teaspoons curry powder
  • 1/4 cup lemon juice
  • 2 tablespoons maple syrup
  • pepper, to taste

In a small bowl, whisk together the tahini, curry powder, lemon juice, maple syrup and pepper. Set aside.

Toss together the carrots, raisins and seeds. Add the dressing a little at a time until it is coated to your preference (I used it all).

Serve chilled. Makes about a week’s worth of regret-free lunches.

Recipe adapted from: The Family Kitchen

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