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 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 contains 7 grams of monounstaurated fats per 10 ml serving. you.
Crispy Potato Latkes
You’ll want to make this recipe again and again!
-2 medium potatoes
-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 (not on high 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.
- 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