SUNFLOWER DISHES RECIPES

Steps:

• Bring a quart of unsalted water to a simmer in a 2 qt sauce pan, then blanch the sunflower head for 3-4 minutes. Remove the sunflower bud from the pot, then transfer to a saute pan with the vegetable stock and a good pinch of salt. Cover the pan, then simmer until the sunflower bud is tender when pierced with a knife, about 3-4 minutes depending on size.
• Make sure the buds are tender, since they won't be able to be cleaned properly otherwise. Allow the sunflower buds to cool, then transfer to a cutting board and trim with a paring knife first removing the outer leaves, then scraping out any flower petals from the inner portion of the bud.
• Do not remove the base of the stem, it's a great part to eat, and is part of the plant. Transfer the buds to a container with a lid and refrigerate until needed if not using immediately. The recipe is easily scaled depending on how many heads you have.

Steps:

• Place basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt into a small blender or food processor; puree until blended to desired consistency. Taste and adjust salt if desired.