rECIPeS

Huron Sun Pure Virgin Sunflower Oil is not only a healthy choice, but a tasty one as well. You must try one of the dishes below.  Our oil has a subtle nutty taste of sunflowers seeds and pairs nicely with locally grown harvest vegetables, fruit, salads, and baked goods.

Recipe Ideas:

Sunflower Oil and Apple Cider Salad Dressing

Carrot Soup with Sunflower Oil Drizzle

Crispy Potato Fritters

Roasted Harvest Vegetables

Delicious Baked Goods

Popcorn

See Recipies Below

Sunflower Oil and Apple Cider Dressing

-4 ounces of Huron Sun Pure Virgin Sunflower Oil
-2 ounces of Unfiltered Apple Cider Vinegar
-A half teaspoon of Local Honey and a pinch of Salt 

Combine Huron Sun Pure Virgin Sunflower Oil and natural unfiltered apple cider vinegar. Add honey and a pinch of salt. Shake or stir. Makes about ¼ cup of dressing. Pour over your favourite salad or use as a marinade. Delicious!

Carrot Soup with Sunflower Oil Drizzle

A nice warm soup that is easy to make and delicious!
- 2 cups sliced carrots
-2 cups of chicken or vegetable broth
-1 cup whole milk
-2-3 tablespoons of Huron Sun Pure Virgin Sunflower Oil
-Pinch of salt, white pepper
-Sprinkle of cinnamon, nutmeg and allspice

Peel and slice about 6 carrots or 2 cups. Place into a medium sized soup pot.
Gently sauté carrots in 3 tablespoons of Huron Sun Pure Virgin Sunflower Oil. Add a pinch of salt, white pepper, and a sprinkle of cinnamon, nutmeg and allspice (it’s alright if you are missing one of the ingredients. Add broth. Cover and gently cook until carrots are completely tender. Add milk. Remove from heat and let cool for a few minutes.Transfer and puree carrots in a blender until velvety smooth.

Serve in individual soup dishes. Drizzle with sunflower oil and top with a sprinkle of either cinnamon, allspice or nutmeg.

Popcorn

Popcorn drizzled with Sunflower Oil and Savoury Cinnamon Seasoning
 
Use a hot air corn popping machine to make your popcorn. When ready drizzle it with Huron Sun Pure Virgin Sunflower Oil and the Savoury Cinnamon Seasoning.

Savoury Cinnamon Seasoning – pinch of salt, pinch of raw cane sugar, and a sprinkle of cinnamon. Enjoy!

Delicious Baked Goods

Use Huron Sun Pure Virgin Sunflower oil anywhere your recipe calls for vegetable oil. Huron Sun Pure Virgin Sunflower Oil is high in mono unsaturated fat, it’s healthier for you.
Crispy Potato Latkes

You’ll want to make this recipe again and again. Huron Sun Pure Virgin Sunflower Oil is high in mono unsaturated fat, it’s healthier for you.
-2 medium potatoes
-1 egg
-one chopped onion
-1 tablespoon flour
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/4 teaspoon garlic powder
-4-6 tablespoons of Huron Sun Pure Virgin Sunflower Oil.

Finely grate the peeled raw potatoes; drain excess liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder and mix together.
In a large frying pan, heat oil over medium heat. Gently add mixture into pan by forming patties and press lightly to flatten. Fry on medium heat until golden brown on both sides. Serve with apple sauce or natural plain Greek-style yogurt.

Roasted Harvest Vegetables

Take your favourite root vegetables and turn them into a delectable dish.

Cut turnips, beets, potatoes and carrots into chunky quarters or slices. Place into a casserole baking dish. Add salt, ground black pepper and rosemary. Pour in a couple of tablespoons of Huron Sun Pure Virgin Sunflower Oil and gently mix together. You can add a bit of broth or liquid if required before or during baking. Cover and cook in the oven on medium temperature (about 325 F) until tender. Drizzle with Canadian Maple Syrup.

Parsnip Purée

- 2 teaspoons Huron Sun Pure Virgin Sunflower Oil
-2 medium sized onion, finely chopped
-I/2 cup chopped leak
-300ml vegetable bouillon (or chicken broth)
-450g parsnip, chopped into 1 inch cubes
-2 tbsp table cream
-1 tbsp chopped parsley
-salt and pepper to taste

Gently heat the sunflower oil onions and leak for 5 minutes until translucent.
Add the parsnip and bouillon. Bring the stock to the boil and simmer for about 15 minutes until the parsnips are soft. Add a bit more stock if required.

Transfer the cooked parsnip, together with the leek-onion mix and stock, to a food processor. Add 2 tablespoons of table cream and process to a thick purée. Add the chopped parsley and add salt and pepper to taste. Serve warm. Drizzle with sunflower oil when serving