With a light flavor, sunflower oil makes an excellent base for salad dressing! You'll quickly discover it can also be used as your oil of choice in baking and cooking! Saute with delicious sunflower oil for a light, nutty flavor!
Recipes
Sunflower Oil Hummus Ingredients
¼ cup Clasara Sunflower Oil
1 large can chickpeas drained and rinsed well under cold water
1 large clove of garlic finely minced
1 teaspoon fresh lemon juice
2-3 tablespoons water
Salt to taste
Instructions
Combine the chickpeas, garlic, sunflower oil and lemon juice to a food processor bowl. Pulse the mixture and gradually add in the water until you have the consistence that you like.
Scrape the mixture into a bowl.
Serve with pita bread and cut up vegetables as a dip.
Crunchy Fried Perch Ingredients
3 large eggs
1/3 cup all-purpose flour
¾ teaspoon salt
½ teaspoon black pepper
1 pound perch
1-1/2 cups panko bread crumbs
Clasara Sunflower Oil
Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge perch in flour mixture, shaking off excess. Dip perch into eggs and then coat both sides with panko bread crumbs, pressing crumbs onto the fish. Pour enough oil into large heavy pan to reach depth of 2 inches and heat oil. Working in batches, add perch to hot oil and deep-fry until cooked through. Remove and place perch on paper towels.
Sunflower Noodle Coleslaw Ingredients
1 package chicken ramen noodles
1 package coleslaw (14oz) mix
½ cup unsalted sunflower kernels
5 green onions chopped
1/3 cup Clasara Sunflower oil
¼ cup white vinegar
3 tablespoons sugar
¾ teaspoon pepper
Break noodles into small pieces. In a large bowl, combine the noodles, coleslaw mix, sunflower kernels and green onion. In a small bowl, whisk the oil, vinegar, sugar, pepper and contents of seasoning packet. Pour over salad and toss to coat. Chill until serving.
Oven-Roasted Squash Ingredients
3 lbs butternut and/or acorn squash
2 tablespoons Clasara Sunflower Oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder (optional)
Remove seeds, peel the squash and dice into 1 inch cubes. In a large bowl, combine Clasara Sunflower Oil, salt, pepper and any additional seasonings of your choice. Add the squash cubes and toss. Spread cubes out on large baking sheet. Bake at 400 degrees for 30 -35 minutes, stirring occasionally until the squash is tender and begins to brown.
Ranch Oyster Crackers Ingredients
1 – 16oz bag oyster crackers
1 teaspoon dill weed
1 packet ranch-style dressing mix
¼ cup Clasara Sunflower oil
Preheat oven to 250 degrees F.
In a large bowl, combine the dressing mix, dill weed, and sunflower oil. Add oyster crackers, and toss to coat. Arrange the crackers on an ungreased baking sheet in a single layer. Bake the crackers for 15 – 20 minutes, stirring gently after 10 minutes. Remove from oven and allow to cool before serving.
Tuscany Flatbread Pizza Ingredients
1 prepared flatbread pizza crust
1 tablespoon Clasara Sunflower Oil
¾ cup prepared pizza sauce or marinara
pepperoni
fresh mozzarella sliced
Clasara Tuscany Bread Dipping Seasoning
Instructions
Preheat oven to 400 degrees F or as directed on flatbread packaging.
Place the flatbread crust onto a baking sheet, and lightly spread Sunflower oil, then pizza sauce or marinara.
Sprinkle Clasara Tuscany Bread Dipping Seasoning over the sauce.
Arrange pepperoni and fresh mozzarella slices on the flatbread.
For additional spice, lightly sprinkle additional Tuscany Seasoning over the cheese.
Bake 10-12 minutes or as directed on flatbread packaging
Cherry Salad with Cherry Vinaigrette Ingredients for the Dressing
1/4 cup Clasara Sunflower Oil
3/4 cup frozen Door County cherries, thawed
1/4 cup red wine vinegar
1 tablespoon honey
1/2 teaspoon black pepper
Ingredients for the Salad
12 ounces spinach or mixed greens
1/3 cup dried cherries
1/3 cup chopped pecans
1/3 cup Gorgonzola
Instructions
In a blender or food processor, combine all ingredients for cherry vinaigrette. Blend until smooth.
Mix ingredients for salad.
Top salad with dressing.
Salad with Apple Vinaigrette Ingredients for the Dressing
3 tablespoons Clasara Sunflower Oil
1/4 cup unsweetened applesauce
2 tablespoons cider vinegar
1 scallion, sliced
1 -1/2 teaspoons Dijon mustard
1/2 teaspoon Kosher salt
Ingredients for the Salad
12 ounces mixed greens
1 Golden Delicious apple, cut into thin wedges
2 ounces feta cheese
1/2 cup toasted walnuts
Instructions
In a blender or food processor, combine all ingredients for apple vinaigrette. Blend until smooth.
Mix ingredients for salad.
Top salad with dressing.
Homemade Mayonnaise with Clasara Oil Ingredients:
1 large egg yolk
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup Clasara Sunflower Oil, divided
Instructions: * Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in food processor. Process until blended and bright yellow, about 30 seconds. * Using 1/4 teaspoon measure and processing constantly, add 1/4 cup oil to yolk mixture, a few drops at a time. Gradually add remaining 1/2 cup oil in very slow thin stream, processing constantly, until mayonnaise is thick (mayonnaise will be lighter in color). Cover and chill. Keep chilled. - Jennifer Ruth
Peppermint Bark Ingredients:
6 ounces white chocolate, broken into pieces
6 ounces semi-sweet chocolate, broken into pieces
1 teaspoon Clasara Sunflower Oil
1/4 teaspoon peppermint extract
3 regular size candy canes, crushed
Instructions: 1. Line an 8 or 9 inch baking pan with aluminum foil sprayed with cooking spray. 2. Place semi-sweet chocolate and 1/2 tsp of the oil in a microwave safe bowl and microwave for 20-second intervals until chocolate is melted. Add peppermint extract. 3. Pour into pan and smooth out into an even layer. Refrigerate until set (about 10 minutes). 4. When the semi-sweet layer is set, place white chocolate, and 1/2 tsp oil in a microwave safe bowl and microwave for 20-second intervals until chocolate is melted. 5. Pour over the semi-sweet chocolate and quickly spread in an even layer. Sprinkle with chopped peppermint candies, and press into white chocolate. 6. Place in refrigerator until firm. Break or cut into pieces. Store in the refrigerator.
