Type what you have

Ingredients

• ✓ sunflower kernel
• mayonnaise
• white sugar
• red wine vinegar
• bacon
• broccoli
• red onion
• cranberry

Instructions

1. 1 Make dressing: Whisk together mayonnaise, sugar, and vinegar in a small bowl. Chill in the refrigerator until needed.
2. 2 Make salad: Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, then crumble and set aside.
3. 3 Combine broccoli, onion, sunflower seeds, and cranberries in a large serving bowl. Add crumbled bacon and drizzle with dressing; toss until well combined.

By lovecakes

Ingredients

• ✓ sunflower kernel
• green cabbage
• red cabbage
• carrot
• celery
• green onion
• onion
• mayonnaise
• white vinegar
• black pepper
• sea salt

Instructions

1. 1 Combine coleslaw mix, celery, sunflower kernels, green onion, and white onion in a large bowl; stir in mayonnaise. Sprinkle salad generously with vinegar, black pepper, and salt; adjust to desired consistency and flavor. Refrigerate coleslaw 8 hours to overnight; adjust seasoning if desired.

By Lanats

Ingredients

• ✓ sunflower kernel
• honey
• coconut oil
• maple syrup
• multigrain hot cereal
• steel-cut oat
• cashew
• ginger
• cardamom
• cinnamon

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir honey, coconut oil, and maple syrup together in a saucepan over low heat until completely melted and combined, 3 to 5 minutes.
3. 3 Combine cereal, oats, sunflower kernels, cashews, ginger, cardamom, and cinnamon together in a large bowl. Pour honey mixture over cereal mixture and stir until completely coated. Pour cereal mixture in a layer on prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 40 minutes.

By kflamed13

Ingredients

• ✓ sunflower kernel
• water
• couscous
• raisin
• olive oil
• asparagus
• green onion
• carrot
• white wine vinegar
• sugar
• curry powder
• ginger root
• salt
• blue cheese

Instructions

1. 1 Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.
2. 2 Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.
3. 3 Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.
4. 4 Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.

By Ginny Maziarka

Ingredients

• ✓ sunflower kernel
• butter
• ramen noodle
• napa cabbage
• spring onion
• vinegar
• vegetable oil
• white sugar
• soy sauce

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
2. 2 Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

By Piper

Ingredients

• ✓ sunflower kernel
• cheddar cheese
• rolled oat
• cayenne pepper
• garlic powder
• salt
• marjoram
• basil
• rosemary
• sage
• egg
• red bell pepper
• onion
• mushroom
• cooking spray
• lentil
• pinto bean

Instructions

1. 1 Put pinto beans and lentils into two separate pots of water; bring both to a boil, turn off heat, cover, and let stand 1 hour.
2. 2 Drain and rinse beans.
3. 3 Prepare a large skillet with cooking spray and heat over medium-low heat; cook and stir mushrooms, onion, and bell pepper in hot skillet until onion is soft and mushrooms are darkened, 25 to 30 minutes. Spread mushroom mixture onto a platter to cool.
4. 4 Process pinto beans, egg, sage, rosemary, basil, marjoram, salt, garlic powder, and cayenne pepper in a food processor until smooth; transfer to a bowl. Mix lentils, cooled mushroom mixture, oats, Cheddar cheese, and sunflower kernels with the processed pinto bean mixture until somewhat evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
5. 5 Prepare a large skillet with cooking spray and place over medium heat. Divide and shape mixture into 16 patties.
6. 6 Cook patties in batches in hot skillet until browned and heated through, about 7 minutes per side.

By lk2015

Ingredients

• ✓ sunflower kernel
• red cabbage
• red bell pepper
• shallot
• ginger
• basil
• mayonnaise
• lemon
• olive oil
• wasabi paste
• peppercorn
• pine nut

Instructions

1. 1 Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

By Lynn Pennec

Ingredients

• ✓ sunflower kernel
• whole wheat penne pasta
• olive oil
• butter
• beef rib eye steak
• shallot
• garlic
• soy sauce
• spinach
• sun-dried tomato pesto
• black olive
• feta cheese
• parsley
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.
2. 2 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.
3. 3 Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.
4. 4 Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.

By Polo