Remember this post I made about the sunflower shoots I had volunteering all over my plot at the community garden? This is one of the simple recipes I made with them when I harvested them:
Sunflower Microgreens Spread
2 cups fresh sunflower microgreens, washed, roots trimmed off
1/2 cup roasted, unsalted cashews
1/4 cup extra-virgin olive oil
Chuck all of this stuff into a blender and purée it until it’s nice and smooth. (If it is too dry, add a little bit more olive oil.) Then dip crudites or torn pieces of a good flatbread into the spread and enjoy.
Wash these guys and chow down!