TRADER JOES SUNFLOWER OIL RECIPES

Steps:

• Preheat the oven to 400°F.
• Cut the squash into 1-inch cubes. Cut the onion and carrot into 1/2-inch pieces, and smash the garlic clove.
• Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Once oil is shimmering, add onion, carrot, and garlic. Cook, stirring frequently, until vegetables are lightly golden, 5-6 minutes.
• Turn off heat and add the squash, nutmeg, cinnamon, cayenne, salt, black pepper, broth, and maple syrup to the onion mixture. Stir briefly to combine. Cover the pot tightly with a lid.
• Bake the soup mixture on middle rack of oven until vegetables are very tender, 45-60 minutes.
• Check to see that vegetables are done. Remove from oven or add time as needed.
• Remove lid and allow the soup to cool for 10 minutes.
• Transfer contents of the pot to the bowl of a food processor. Process on high until the soup is completely smooth. Alternately, the soup may be pureed using a blender or an immersion blender. Add additional broth to thin the soup, if necessary. Season with additional salt and black pepper, if desired.
• Pour the soup into bowls and serve.

Steps:

• Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
• Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
• Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
• Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.