Sunflower is produced in two varieties: oil and confection. Sunflower oil is valued for its light taste, frying performance and health benefits, and sunflower seeds make a great snack. Colorado ranks fourth nationally in sunflower production. In 2004, the state produced 146.7 million pounds of sunflower valued at $18.4 million.
Look for Colorado sunflower seeds at your local grocery store, farmers markets or at restaurants across the state.
Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.
Visit coloradoagriculture.com for a complete list of recipes.
Sunflower Seed Encrusted Lamb Loin
From chef Michaelangelo “Mick” Rosacci, Tony’s Meats & Specialty Foods.
Ingredients
Directions
Preheat oven to 375 degrees and place a rack in center of the oven. Season lamb with fine sea salt, fine black pepper, and herbs de Provence. Combine minced sunflower seeds and flour and place in a shallow bowl. Preheat a stick-free skillet over medium-high heat.
Brush seasoned lamb with egg white and roll in sunflower-flour mixture until well-coated. Add oil to stick-free pan and raise heat to high.
Brown the lamb well in hot pan, turning to brown all sides quickly. Transfer to a baking sheet and place in oven, roasting to an internal temperature of 125-135 degrees. Remove to a rack and rest for five minutes before slicing and serving drizzled with balsamic vinegar and sprinkled with lavender flowers (optional).
Easy Healthy Granola Bars
Chef Bob Holloway of Eggland’s Best Eggs in Platteville suggests serving these with yogurt and fresh fruit for an after-school snack.
Ingredients
Directions
Butter a 9-by-9-inch glass baking dish and set aside. Preheat oven to 350 degrees. Spread oats, sunflower seeds, almonds and wheat germ onto a cookie sheet. Place in the oven and toast for 15 minutes, stirring occasionally.
Combine honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Put mixture into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
