Wow, it’s been awhile! I have a lot of recipes to catch up on. I’ve invented several, including a super yummy cranberry coconut crumble. I also ate fried squash blossoms, and they were incredible!!
Right now I’m just going to post an ingredient list for Sunflower Stirfry I came up with. It was autumny and cozy and hearty, and the sunflower accents gave it a buttery, nutty flavor.
- Cooked wild rice blend
- 1 peeled and cubed parsnip
- half an onion, diced
- couple cloves garlic
- toasted pine nuts or sunflower seeds
- half a lemon w/ zest
- sunflower shoots