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Ingredients

• ✓ safflower oil
• shallot
• olive oil
• salt
• pineapple
• ginger
• lemongrass
• cilantro
• honey
• apple cider vinegar
• sesame seed
• red pepper flakes
• olive oil
• salt
• green bean
• sea scallop

Instructions

1. 1 Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
2. 2 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
3. 3 Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.

By Seattle Food Geek

Ingredients

• ✓ safflower oil
• egg
• pie crust
• black pepper
• salt
• clove
• nutmeg
• allspice
• tamari sauce
• potato
• celery
• carrot
• onion
• millet
• water
• oat
• water

Instructions

1. 1 Bring 1 cup water and oats to a boil in a saucepan; reduce heat and simmer until water is absorbed, 10 minutes. Bring 1 1/2 cups water and millet to a boil in a separate saucepan; reduce heat and simmer until water is absorbed and millet is tender, 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine oats, millet, onion, carrot, celery, potato, safflower oil, tamari, allspice, nutmeg, cloves, salt, and black pepper together in a large bowl; mix well.
4. 4 Press 1 pie crust pastry into a 9-inch pie pan. Pour filling into pie crust. Top with second pie crust pastry; pinch edges together. Pierce a few areas of the top crust to allow pie to ventilate during baking. Brush top crust with beaten egg.
5. 5 Bake pie in the preheated oven until crust is golden brown, about 40 minutes.

By kphanie

Ingredients

• ✓ safflower oil
• almond
• sugar snap pea
• green onion
• parsley
• celery
• chicken
• red pepper flakes
• black pepper
• tarragon
• garlic
• salt
• sugar
• dijon mustard
• tarragon vinegar
• wild rice
• water

Instructions

1. 1 Bring water and wild rice to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes more. Transfer to a bowl; refrigerate until cold.
2. 2 Meanwhile, whisk vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and pepper flakes together in a small bowl until smooth. Drizzle in safflower oil in a thin, steady stream while whisking vigorously until emulsified; set vinaigrette aside.
3. 3 Stir chicken, celery, parsley, and green onions into cooled wild rice; stir in vinaigrette until evenly blended. Cover the bowl; refrigerate 4 hours to overnight.
4. 4 Meanwhile, fill a large bowl with ice and cold water; set aside. Bring a small saucepan of lightly salted water to a boil. Add sugar snap peas; cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water until cold to stop the cooking process, 2 to 3 minutes. Drain; cut into 1-inch diagonal pieces. Refrigerate until ready to serve.
5. 5 Stir sugar snap peas and almonds into rice mixture just before serving.

By Stacey

Ingredients

• ✓ safflower oil
• chicken breast
• lemon juice
• garlic
• italian seasoning

Instructions

1. 1 Pound chicken breasts on a work surface to at least 1/2-inch thickness.
2. 2 Whisk safflower oil, lemon juice, garlic, and Italian seasoning together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on preheated grill until longer pink in the center, about 3 minutes per side. Transfer chicken to a plate and let sit for 10 minutes before serving.

By lalalauren

Ingredients

• ✓ safflower oil
• pork shoulder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
3. 3 Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
4. 4 Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

By ladoña

Ingredients

• ✓ safflower oil
• linguine pasta
• chicken breast
• romaine lettuce
• green bell pepper
• red onion
• cucumber
• cider vinegar
• white sugar
• poppy seed
• mustard powder
• green onion

Instructions

1. 1 Preheat a grill pan over medium-high heat; lightly oil the grill.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook the pasta uncovered, stirring occasionally, until cooked through but is still firm to the bite, about 11 minutes. Drain well.
3. 3 While pasta is cooking, grill the chicken breast halves until the meat is no longer pink in the middle and the juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into the thickest part of a chicken breast should read 160 degrees F (70 degrees C). Allow to rest for about 5 minutes, then slice into bite-size pieces; keep warm.
4. 4 In a large salad bowl, lightly toss together the grilled chicken, hot cooked linguine, romaine, green pepper, red onion, and cucumber.
5. 5 In a separate bowl, whisk together safflower oil, cider vinegar, sugar, poppy seeds, dry mustard powder, and green onions until smooth and evenly blended. Pour the dressing over the salad to serve.

By natalieR

Ingredients

• ✓ safflower oil
• brown rice
• water
• leek
• garlic
• ginger root
• zucchini
• carrot
• yellow squash
• sea salt

Instructions

1. 1 Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. 2 Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.

By Kim Miller

Ingredients

• ✓ safflower oil
• sesame seed
• carrot
• apple
• parsley
• lemon juice
• apple cider vinegar
• sugar
• garlic
• salt
• black pepper

Instructions

1. 1 Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
2. 2 Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
3. 3 Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.

By Alli Shircliff

Ingredients

• ✓ safflower oil
• pumpkin puree
• white sugar
• applesauce
• egg
• pumpkin seed
• all-purpose flour
• baking soda
• cinnamon
• nutmeg
• pumpkin pie spice
• salt
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease or line 3 muffin pans.
2. 2 Mix pumpkin, sugar, applesauce, oil, and eggs together in a bowl until well blended; fold in pumpkin seeds. Mix flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, salt, and baking powder together in a separate bowl. Stir flour mixture into pumpkin mixture until just combined; pour batter among prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

By Erika

Ingredients

• ✓ safflower oil
• all-purpose flour
• sugar
• brown sugar
• cinnamon
• baking powder
• nutmeg
• clove
• baking soda
• nutmeg
• cranberry
• butternut squash
• egg
• coconut oil
• ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
2. 2 Whisk flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers of muffins comes out clean, about 25 minutes.

By InvisiGyrl

Ingredients

• ✓ safflower oil
• linguine pasta
• garlic
• sugar
• rice vinegar
• soy sauce
• sesame oil
• chili sauce
• green onion
• sesame seed

Instructions

1. 1 Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
2. 2 Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

By scoopnana

Ingredients

• ✓ safflower oil
• ✓ safflower oil
• salt
• clove
• allspice
• nutmeg
• ginger
• baking soda
• cinnamon
• all-purpose flour
• glutinous rice flour
• whole wheat flour
• vanilla extract
• white sugar
• brown sugar
• taro starch
• almond milk
• sweet potato
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 8x4-inch pan with 1 teaspoon safflower oil.
2. 2 Beat egg whites briefly in a large bowl using an electric mixer. Blend in sweet potatoes and 1/2 cup safflower oil on low speed.
3. 3 Heat almond milk on the stovetop or microwave until hot but not boiling. Stir in taro starch until dissolved; mixture will be smooth and thick. Blend taro mixture into the sweet potato mixture. Add brown sugar, white sugar, and vanilla extract; continue blending until smooth.
4. 4 Stir whole wheat flour, rice flour, all-purpose flour, cinnamon, baking soda, ginger, nutmeg, allspice, cloves, and salt together. Mix into the sweet potato mixture until batter is smooth and blended. Pour into the prepared pan.
5. 5 Bake in the preheated oven until top springs back when pressed, about 1 hour. Let bread cool for at least 15 minutes before removing from the pan.

By SarahJane

Ingredients

• ✓ safflower oil
• rolled oat
• almond
• coconut
• cashew
• hazelnut
• sunflower seed
• pumpkin seed
• maple syrup
• kosher salt
• cranberry
• hibiscus petal

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour oats, almonds, coconut, cashews, hazelnuts, sunflower seeds, and pumpkin seeds onto a rimmed baking sheet. Add maple syrup, oil, and salt; toss together until evenly coated.
3. 3 Bake in the preheated oven, tossing once, until golden and crisp, 25 to 30 minutes. Add cranberries and hibiscus petals and toss with a spoon to combine. Let cool.

By Twinmadre99

Ingredients

• ✓ safflower oil
• water
• flax seed meal
• turbinado sugar
• applesauce
• vanilla extract
• zucchini
• oat flour
• all-purpose flour
• baking powder
• cinnamon
• nutmeg
• salt
• baking soda
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
2. 2 Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
3. 3 Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
4. 4 Transfer batter into muffin cups using 1/4 cup measure.
5. 5 Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.

By Jonathan Pittman

Ingredients

• ✓ safflower oil
• prune
• apricot
• sugar
• egg
• lemon
• orange
• all-purpose flour
• baking powder
• walnut
• lemon juice

Instructions

1. 1 Place prunes and apricots in a large pot, cover with water, and bring to a rolling boil over high heat. Cover and cook uncovered, stirring occasionally, until fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a medium bowl using a fork. Set aside to cool while you make dough.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
3. 3 Whisk together 1 cup sugar, eggs, oil, lemon zest, and orange zest in a large bowl until well combined. Sift together flour and baking powder in another large bowl. Stir egg mixture into flour mixture, kneading with hands until dough comes together.
4. 4 Transfer dough to a lightly floured surface and roll out dough to about 1/4-inch thickness. Cut circles out using a cookie cutter or the rim of a drinking glass.
5. 5 Mix together prune-apricot mixture, walnuts, remaining 1/3 cup sugar, and lemon juice in another large bowl until filling is well combined. Place 1 tablespoon filling in the center of each dough circle. Pinch the edges firmly together to create a triangle, leaving the center open to expose filling. Repeat with remaining dough circles. Place hamantaschen on the prepared baking sheets.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes. Cool on the baking sheets for 10 minutes, then remove to a wire rack to cool completely.

By Aliza Finley