Sunflower Seeds

Salted sunflower seeds are a popular snack, but these seeds can also be used to make oil and margarine—and they make a tasty, protein-packed addition to salads and slaws. We like to use sunflower seeds in non-traditional ways, like this brilliant spin on risotto. The seeds replace Arborio rice, prepared in a pressure cooker so they soften. Like any traditional risotto, this recipe calls for plenty of cheese and gets bulked up with baby peas and diced ham. Another ingenious way to use sunflower seeds is in creamy vinaigrette, made with za’atar, Greek yogurt, lemon juice and olive oil. It’s super easy to make—just toss everything in a blender and serve over your favorite salad. Get these recipes and more from F&W’s guide to sunflower seeds.

Sunflower Seed Recipes

Whether you want to try a new take on classic risotto or add crunch (and protein) to a simple salad, these recipes featuring sunflower seeds are perfect for any occasion.
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Sunflower Seed & Rosemary Crackers

Rocca Kitchen & Bar, Boston Rocca's consulting pastry chef, Ruth-Anne Adams, and her husband, Tom Fosnot, the restaurant's chef, sampled many breads while traveling through Liguria, Italy. A simple, sunflower seed–flecked cracker from the town of Chiavari was their favorite, and back at Rocca, they re-created it as a snack.    More Cocktail Party Recipes  
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Sunflower-Seed Brittle

Fromager Tia Keenan of New York City's Casellula Cheese & Wine Café pairs her crunchy sunflower-seed brittle with 5 Spoke Creamery Tumbleweed cheese (available from murrayscheese.com) or other semi-firm cow's milk cheese, like sharp cheddar. Plus: F&W's Cheese Guide
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