SALSA VERDE CHICKEN
OR WHITE FISH
Ingredients:
2 - 3 Chicken Breasts or White Fish Fillets (Haddock)
Zucchini
Sweet Peppers
Sweet Potato
Carrots
Celery
Onion
3 Containers of Sunflower Kitchen Salsa Verde
Garlic
Herbs
Olive Oil
Sea Salt
Instructions:
Preheat oven to 375°F. In a baking pan, place 2-3 chicken breasts or white fish fillets (Haddock). Add any veggies of your choice around the protein: Sliced zucchini, peppers, sweet potato, carrots, celery, onions, garlic, herbs, some oil and sea salt. Mix well, cover and bake for 25 minutes.
Add one container of Sunflower Kitchen Salsa Verde and bake for 10 more minutes. Sprinkle chopped parsley and serve.
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BLACK BEAN & AVOCADO TOSTADAS
Ingredients:
1 Package of Tostada Shells
2 Cups of Black Beans
1/2 Onion
Green Lettuce
Tomatoes
Red Onion
Green Peppers
2 Avocados
3 Containers of Sunflower Kitchen Salsa: Verde, Roja, Chipotle
Garlic
Juice of 1 Lime
Green Onion
Chopped Cilantro
Olive Oil
Sea Salt
Instructions:
You will need one package of tostada shells (found in many supermarkets). Refried beans: Soak and cook black beans, or you can use canned black beans (Organic is best). Sauté chopped garlic, ½ onion and 2 cups of beans. Mash well and add sea salt. To make the salad: Mix together chopped green lettuce, tomatoes, red onion, and green peppers; dress it slightly with olive oil, lime and sea salt. Mash 2 avocados, mix in 1 tbsp. of chopped cilantro & green onions, lime juice and sea salt.
Open one container of any Sunflower Kitchen Salsa: Roja, Verde or Chipotle. To assemble the tostadas: Spread the refried beans to a tostada shell. Add the salad, top with avocado and the SALSA of your choice.
Sprinkle grated feta, cotija cheese or tofu. TIP: Substitute the tostada for a soft tortilla or a lettuce leaf for a great Burrito recipe! Muy delicioso!
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CHILAQUILES VERDES
Ingredients:
1 cup of Fresh or Frozed corn kernels
4 Cups of crushed garlic
3 Containers of Sunflower Kitchen Salsa Verde
Tortilla Chips
1 Cup of Plain Greek Yogurt or Low Fat Sour Cream
Roasted Red Peppers and/or Onions (Optional)
Grated Cheese or Firm Tofu (Optional)
Fresh Cilantro
Instructions:
Preheat oven to 375°F. In a large bowl, add 3 containers of Sunflower Kitchen Salsa Verde, 1 cup of fresh or frozen corn kernels, 4 cups of slightly crushed organic Tortilla chips and 1 cup of Greek plain yogurt or low fat sour cream (optional).
Mix it all well. Transfer the mixture on a baking pan and spread evenly. Top the mixture with roasted red peppers and onions (optional), cover with foil and bake in the oven for 20 minutes. After 20 minutes, take out the baking pan and add grated cheese or grated firm tofu. Bake in the oven uncovered for another 5-7 minutes. Sprinkle fresh cilantro.
TIP: For Chilaquiles Rojos, substitute for Sunflower Kitchen Salsa Roja.
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MEXICAN MOLLETES
Ingredients:
Potatoes
2 cups of Black beans
Garlic
1/2 Onion
1 Wholegrain Baguette
Prefered Tofu or Cheese
1 Container of Sunflower Kitchen Salsa Chipotle or Roja
Sea Salt
Instructions:
Preheat oven to 250°F. Refried beans: Soak and cook black beans, or you can use canned black beans (Organic is best). Sauté chopped garlic, ½ onion and 2 cups of beans. Mash well and add sea salt. Slice one wholegrain baguette lengthways. Spread the refried beans on the baguette and add sliced tofu or cheese. Place the baguette in the oven until the cheese or tofu melts. Top with our Sunflower Kitchen Salsa Chipotle or Roja. Cut and serve!
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ROASTED VEGGIES WITH SPINACH AL CHIPOTLE
Ingredients:
Potatoes
Sweet Potatoes
Parsnips
Carrots
Squash
1 Red Onion
1 Container of Sunflower Kitchen Salsa Chipotle
Olive Oil
Sea Salt
Instructions:
Roast cubed potatoes, sweet potatoes, parsnips, carrots, squashes, red onion with some olive oil and sea salt for 40 minutes. Add baby spinach and roast for 5 minuntes in the oven. Add 3 Tablespoons of our Sunflower Kitchen Salsa Chipotle and serve!
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Artichoke & Dill Hummus Cucumber Rounds With Smoked Salmon
Ingredients:
¼ English Cucumber (8 Pieces)
1 Container Of Sunflower Kitchen Artichoke & Dill Hummus
Smoked Salmon (Eight 2” Rolled Pieces)
1 Tbsp. Red Onion, Finely Chopped
1 Tbsp. Capers (Optional)
Instructions:
Slice cucumber rounds ¼-1/2” thick.
Arrange cucumbers on plate or serving tray.
Place 1tsp of Artichoke & Dill Hummus on top of each cucumber slice.
Top with one piece of rolled smoked salmon.
Garnish with your choice of capers and/or red onion.
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Edamame Hummus Cucumber Bites
Ingredients:
½ English Cucumber (8 Pieces)
1 Container Of Sunflower Kitchen Edamame Huumus With Sesame Roasted Carrot Topping
1 Tsp. Green Onion, Thinly Chopped
Sprinkle Of Black Sesame Seeds
Instructions:
Peel cucumber skin, leaving strips of green. Slice cucumber rounds ¾-1” thick.Aarrange cucumbers on plate or serving tray. Place 1tsp of
Edamame Hummus on top of each cucumber slice.
Place 1/8 tsp of sesame roasted carrot topping on edamame hummus.
Garnish with green onion.
Sprinkle black sesame seeds.
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Roasted Red Pepper Hummus On Toast Crackers With Avocado & Sprouts
Ingredients:
Toast Crackers (8 Pieces)
1 Container Of Sunflower Kitchen Roasted Red Pepper Hummus With Basil Topping
½ Avocado, Peeled And Thinly Sliced
¼ Cup Alfalfa Sprouts
Instructions:
Arrange crackers on plate or serving tray.
Place 1tsp of Roasted Red Pepper Hummus on top of each cracker.
Place ½ tsp of basil topping on top of red pepper hummus.
Top with a thin slice of avocado.
Garnish with sprouts.
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Curry Lentil Hummus On Naan Crisps With Sliced Apple & Walnuts
Ingredients:
Naan Crisps Or Melba Rounds (8 Pieces)
1 Container Of Sunflower Kitchen Curry Lentil Hummus With Spicy Cilantro Chutney.
½ Red Apple, Thinly Sliced Lengthwise And Cut In Half
1 Tbsp. Handful Of Crushed Walnuts (Toasted If Desired)
Instructions:
Arrange crackers on plate or serving tray.
Place 1tsp of Curry Lentil Hummus on top of each cracker.
Place ½ tsp of spicy cilantro chutney on top of curry lentil hummus.
Top with one apple slice.
Garnish with crushed walnuts.
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Babaghanouj With Sundried Tomato Pesto On Pita
Ingredients:
Whole Wheat Pita (Cut Into Eight 2-3” Triangles)
1 Container Of Sunflower Kitchen Babaghanouj.
1 Container Of Sunflower Kitchen Sundried Tomato Pesto.
Parsely, Finely Chopped (Optional)
Instructions:
Arrange pita triangles on plate or serving tray.
Top each pita triangle with 1 tsp. of
Babaghnouj on top of each cracker.
Place 1/8 tsp. of sundried tomato on babghanouj centre.
Garnish with chopped parsley.
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Roasted Red Pepper Hummus On Endive With Feta & Chives
Ingredients:
2 Endives, Leaves Separated (8 Pieces Total) Or Can Use Small Radicchio Leaves
1 Container Of Sunflower Kitchen Roasted Red Pepper Hummus With Basil Topping
3 Tbsp. Crumbled Feta Cheese
1 Tbsp. Chives, Finely Chopped
Instructions:
Arrange endive leaves on plate or serving tray.
Place 2 tsp. of Roasted Red Pepper Hummus at the base of each leaf.
Top with crumbled feta cheese.
Garnish with chopped chives.
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Dish Out Hummus with Style!
Enjoy this delectable dish with pita, or veggies and you will always be grateful for this experience!
Choose a medium size flat plate. Spoon out a whole container of Hummus. With one hand hold the plate and with the other spread the Hummus with a spoon, leaving a thicker rim around. Drizzle with olive oil, sprinkle paprika, chopped parsley and to add a nice touch, put in the center cooked chick peas and pine nuts.
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Grilled Fish Tacos with Kale Pesto Slaw
Ingredients for the tacos:
2 tsp ground chile powder,
2 tbs of ground cumin, 2 garlic cloves finely chopped,
1 tsp salt,
2 tbsp olive oil,
3 lb sustainable white fleshed fish fillets (halibut, cod),
1 dozen six inch corn tortillas warmed or lightly toasted,
4 cups green and/or red cabbage,
3 large carrots grated,
1 (227g) container of Sunflower Kitchen Kale and Oregano Pesto,
2 avocados peeled and sliced thin,
Pico de gallo or Salsa of your choice,
3 limes quartered (optional),
¼ cup cilantro chopped for garnish (optional).
Combine the cabbage and carrots with the pesto in a bowl and mix until incorporated. Set aside or refrigerate up to two hours or until ready to use.
To make the tacos:
In a bowl, combine the chile powder, cumin, fresh garlic and salt. Add the oil and mix until paste is formed.
Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes.
Oil a grilled cooked surface. Grill the fish until just cooked through 4-5 minutes per side. Transfer to a cutting board and roughly chop.
Warm each tortilla and make sure they are kept warm just before assembling the tacos.
To assemble the tacos, take one tortilla and add fish, avocado slices, a spoonful of pico de gallo or salsa and finish off with the Kale Pesto coleslaw.
Squeeze a wedge of lime to taste, top with chopped cilantro.
Fold the tortilla, eat and enjoy.
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Love Served by the Bowl!
Our soups are a meal on their own!
We only use filtered water, fresh vegetables, herbs, spices and a variety of legumes and grains that combined, will bring into your body richness in nutrients and taste. We love them just like that or with some whole grain bread with Hummus and Pesto on the side!
To deepen the flavour add Pesto to any soup: Harira can complement a plate of couscous or quinoa; to embelish the flavour spoon on top our Kale and Oregano Pesto. For the Tuscan and Tomato, spoon on top our Basil Pesto. To spice it out, try the Carrot and Ginger soup with a teaspoon of our Zest-oh Cilantro Pesto.
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Bring Food to Life With Our Pestos
The Pestos are an easy and delicious way to get the benefits of raw greens and sunflower seeds (high in Vitamin E) into your family’s diet.
Our Pestos give great flavour as a pizza base, on pasta, bruschetta, as a sandwich spread, on feta or goat cheese, in a bean salad, on roasted potatoes and steamed veggies.
Brush your choice of Pesto to any grilled fish, chicken or tofu. Spice your scrambled eggs or omeletes by mixing in any of our Pestos. Any grain like rice, quinoa or couscous will enhance flavour and texture by adding 1 tsp of a Pesto before serving.
Spread Zest-oh to a whole wheat or corn tortilla, melt in the cheese and enjoy a great Quesadilla. In order to maintain nutrition, Pestos are best to add just before serving.
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The Mega Veggie Sandwich
Choose two slices of whole grain bread, Spread the Hummus of your choice on one side, Babaghanouj with some Sundried Tomato and Olive Spread on the other slice. Add one lettuce leaf, sliced tomatoes and cucumbers, a slice of grilled tofu or grilled veggies and sprouts. You can try this in a wrap or lettuce leaf.
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