SUNFLOWER DINNERWARE RECIPES

Steps:

• Place sunflower seeds in a medium, wide, heavy pot or Dutch oven and cover with water. Cover pot and bring to a boil, then reduce to a simmer and cook until al dente, 45–55 minutes.
• Strain seeds through a fine-mesh sieve into a large bowl, reserving cooking liquid. Transfer 1 cup cooking liquid and 1 cup seeds to a blender; reserve remaining seeds and discard remaining liquid. Add cream and 2/3 cup Parmesan and blend until very smooth.
• Wipe out pot. Heat 2 Tbsp. oil in pot over medium. Add onion, half of garlic, and 4 thyme sprigs. Cook, stirring, until garlic is fragrant and onion begins to turn translucent, about 4 minutes. Add reserved sunflower seeds and cook until seeds are toasted, about 1 minute. Add broth and wine and simmer over medium heat until liquid is almost fully reduced and seeds are tender, 15-20 minutes.
• Meanwhile, heat 1 Tbsp. oil in a large skillet over medium-high. Add squash and cook, stirring occasionally, until just beginning to brown, 5–7 minutes. Add mushrooms, 2 thyme sprigs, and remaining garlic and 1 Tbsp. oil and continue cooking until mushrooms and squash are tender, about 5 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper and transfer to a plate.
• When broth is almost completely evaporated, add blended seed mixture and cook until sauce thickens, 5-8 minutes. Discard thyme sprigs and stir in 1 tsp. salt and 1/4 tsp. pepper; taste and adjust seasonings. Divide "risotto" among bowls and top with sautéed vegetables, Parmesan, pepper, and thyme sprigs.

Steps:

• Add the flour, sugar, salt, baking powder and the sunflower seeds in a bowl and mix them.
• Use a larger bowl and mix the liquid ingredients (olive oil and white wine)
• Gradually add the solid ingredients into the bowl of liquids and knead until the dough doesn’t stick to your hands.
• Cover the dough with cling film and refrigerate for 30 minutes.
• Shape the dough in a rectangular shape and cut it in strips (about 1 cm each). Make them as similar as possible so all of them will be baked in the same amount of time.
• Separate each dough strip, give it a cylindrical shape and place it on a plate covered with sunflower seeds.
• Brush each dough strip with water so the sunflower seeds stick to it and roll the strip over the sunflower seeds.
• Place the breadsticks on a baking tray and bake them in a preheated oven at 180ºC (350ºF) for about 30 minutes (or until golden brown).