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!