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Simply Sunflower's Favorite Recipes

The nutty flavor of Simply Sunflower Oil is perfect for cooking veggies and meat! It makes a healthy substitute for any vegetable oil you are currently using. These are just a few of our favorite recipes.

Hawaiian Chicken Skewers

Tender Chicken. Juicy Pineapple.
Crisp Peppers.These will transform your backyard to a luau!


1.5 lbs Chicken Breast, cubed

2 Green Bell Peppers

1 Red Onion

1 Fresh Pineapple

1 pt. Cherry Tomatoes
¼ cup Simply Sunflower Oil

¼ cup Pineapple Juice

3 Tbsp. Red Wine Vinegar

3 Tbsp. Low Sodium Soy Sauce

3 Tbsp. Honey

2 Cloves Garlic

½ tsp. Ground Ginger


  1. Mix together Simply Sunflower Oil, red wine vinegar, soy sauce, honey, garlic, and found ginger. 

  2. Pour over chicken. Let marinate for 30 minutes.

  3. Thread bite-sized bell peppers, red onion, pineapple, tomatoes, and marinated chicken on metal or water-soaked wooden skewers.

  4. Place kabobs on grill over medium heat. Flip every 4-5 minutes. Remove from grill after 15-20 minutes or once the chicken is cooked through.

  5. Enjoy!

Featured Recipe

Asian Crunch Salad

Tangy, sweet, and crunchy all in one bite. This salad will make your tastebuds tingle!


1 pkg. Mixed Greens

1 can Mandarin Oranges

1/4 cup Dried Cherries

1/2 cup Shelled Edamame

1/4 cup Sunflower Seeds



1/2 cup Simply Sunflower Oil

1/4 cup Balsamic Vinegar

2 T. Soy Sauce

2 T. Honey

2 T. Ginger

1 Clove Garlic, minced

1 tsp. Sesame Seeds


  1. Combine all salad ingredients in a large bowl and set aside.

  2. Mix dressing ingredients in a small bowl.

  3. Serve salad with dressing added on each plate.

Helpful Tips

The salad keeps best when dressing is stored in a separate container.

Jonathan's Juicy Grilled BBQ Chicken

Crafted by Farmer Al's son-in-law, this recipe has been perfected for every tailgaters dream.



Chicken Thighs, Drumsticks, & Wings

2 cups Teriyaki Sauce

1½ cup Apple Cider Vinegar

¼ cup Simply Sunflower Oil

¼ cup Honey

3 Green Onions, chopped

BBQ sauce for basting


  1. In a large bowl, mix together all liquid ingredients and green onions.

  2. Add chicken thighs, drumsticks, and wings to mixture. Cover with plastic wrap and marinate overnight.

  3. Remove from refrigerator and microwave for 7 minutes to begin the cooking process before grilling.

  4. Brush Simply Sunflower Oil on the grill.

  5. Place chicken on grill over medium-high heat for 5-7 minutes per side (until the chicken reaches 165ºF). Baste with BBQ sauce while grilling.

  6. Remove from grill and serve hot.

Pineapple Chicken Teriyaki Boats

This tasty entree will bring Hawaii to your very own kitchen. It's an easy-to-make dish that will leave your entire family impressed!


1 Large Pineapple

3 Tablespoons Simply Sunflower Oil

1 Ib. Diced Chicken Breast

¾ Cup Low Sodium Soy Sauce

¼ Packed Brown Sugar

¼ Honey

2 Tablespoons Sesame Seeds

2 Cups Cooked White Rice



  1. Cut pineapple in half, lengthwise. Use a spoon to scoop out the flesh of each half, leaving one half-inch on the sides.

  2. Drain and dice the pineapple.

  3. Heat Simply Sunflower Oil in a skillet over high heat. Add the chicken and stir occasionally, about 2 minutes.

  4. Add soy sauce, brown sugar, and honey. Stir to combine in the skillet and bring the mixture to a boil. 

  5. Once a rolling boil is reached, reduce heat to medium-low stirring occassionally until the sauce is thick and the chicken is cooked through, 8-12 minutes.

  6. Stir in the pineapple and sesame seeds. Remove pan from heat.

  7. Scoop rice into each of the pineapple boats. Then, add the teriyaki chicken among the boats and serve.

Helpful Tips​​​:

Short on time? Substitute pre-made teriyaki sauce instead of mixing 

your own from soy sauce, brown sugar, honey, and sesame seeds. 

Sweet Potato Chips 

This comes from one of our customers who wanted to create a healthy and delicious snack! You'll love this!


1 Sweet Potato, cleaned

1 Tbsp. Simply Sunflower Oil

1 tsp. Ground Cinnamon

Salt, as desired


  1. Preheat oven to 375°F.

  2. Slice sweet potato into thin slices.

  3. In a medium mixing bowl, mix Simply Sunflower oil, cinnamon, and salt together.

  4. Add your sliced sweet potatoes to the bowl and mix well.

  5. Place aluminum foil over a baking sheet (optional).

  6. Place sweet potato slices side-by-side on baking sheet.

  7. Bake for approximately 30 minutes. Cook time will vary based on how thin your slices are, so we suggest checking your oven at 20 minutes and every few minutes after that.

  8. Remove from oven and let cool before serving.

Additional Information:

Let all chips dry fully for 24+ hours before placing in an airtight container for storage. 

Easy Potato Skins

Delicious and easy to throw together for a Super Bowl Sunday Party!

4-5 Large Russet Potatoes

3 Tbsp. Simply Sunflower Oil

2 tsp. Salt

1 cup Shredded Cheddar Cheese
4-5 Bacon Slices, cooked and crumbled

Sour Cream

Sliced Green Onions


  1. Preheat oven to 400ºF.

  2. Spray baking sheet with Simply Sunflower Oil.

  3. Wash and cut the potatoes into 1/2 inch slices.

  4. Brush both sides of potatoes with Simply Sunflower Oil and arrange on baking sheet. Sprinkle with desired salt.

  5. Bake for 30 minutes, or until tender. Flip potatoes halfway through baking so each side is equally browned.

  6. Once potatoes are done, top with shredded cheese & bacon. Continue baking for 2-3 minutes.

  7. Top with sour cream, green onion, & more bacon if desired. Enjoy!

Helpful Tips

When greasing the baking pan with Simply Sunflower Oil, we love using the Pampered Chef Kitchen Spritzer!

bread dip.jpeg
Simply Sunflower Oil Bread Dip

Who doesn't love an appetizer? This is a quick tasty appetizer to bring to your dinner table and feed those hungry belly's before the main course is ready.


1/2 cup Simply Sunflower Oil

3 cloves Garlic

1 tsp Oregano, dried

1 tsp Thyme, dried

5 tbsp Balsamic vinegar

1 Kosher salt

1 Pepper, fresh cracked

1 French baguette


  1. Mix ingredients together and serve with sliced pieces of french baguette.

Salmon & Asparagus

This salmon and roasted asparagus will have your mouth watering!!


1 Ib. Salmon Filets

1 Bunch Asparagus, trimmed

2 Tbs. Simply Sunflower Oil

2 Lemons

2 cloves Garlic, Minced

Fresh or dried Dill Weed

Sea Salt & Crushed Pepper



  1. Heat Simply Sunflower Oil in large pan on medium-high heat.

  2. Add salmon to pan, skin side down.

  3. Add trimmed asparagus to pan.

  4. Add dill, salt & pepper, garlic, and lemon.

  5. Cook 2-3 minutes on each side or until salmon easily flakes off with a fork. Asparagus should be tender.

  6. Enjoy!

Maple Pecan
Granola Bars

A healthy treat to get you in the mood for fall. These granola bars are easy to make and the perfect snack for your family!


1 cup oats (certified gluten-free)

1/2 cup oat flour (certified gluten-free)

1/4 cup flax seed, ground

3/4 cup pecans, finely chopped

1/2 cup dried cranberries

1/3 cup pepitas

2 1/2 tsp cinnamon

1/4 tsp salt

1/2 cup maple syrup

1/4 cup Simply Sunflower Oil

1 tsp vanilla

1 egg


  1. Preheat oven to 350 and line a 9x9 pan with parchment paper.

  2. Combine dry ingredients in a large mixing bowl.

  3. Create a well in the middle of your dry ingredients. Add wet ingredients into the middle and mix all ingredients together until well combined.

  4. Dump ingredients into your pan and spread evenly.

  5. Bake in oven for about 25-30 minutes.

  6. Remove from oven and let them cool for a few minutes, then cut bars into the size of your choice.

  7. Enjoy!

Simply Sunflower
Hasselback Potatoes

These seasoned potatoes are crisp on the outside and tender on the inside. A delicious side to compliment any meal!


½ Cup Simply Sunflower Oil

6 Medium Russet Potatoes

Salt & Pepper


  1. Preheat the oven to 400 degrees F.

  2. Place a potato between the handles of 2 wooden spoons to prevent you from slicing the potato all the way through. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. Repeat with the remaining potatoes.

  3. Pour Simply Sunflower Oil over potatoes, making sure to get in between all the slices. 

  4. Add desired amount of salt and pepper to taste.

  5. Bake 55 to 60 minutes or until tender and crisp.

Additional Information: 

We love to top our hasselback potatoes with shredded cheese, a dollop of sour cream, and fresh parsley.

Simply Sunflower
Balsamic Vinaigrette

This tart salad dressing is perfect to spice up your everyday salad and make it absolutely delicious!


½ cup balsamic vinegar

⅓ cup Simply Sunflower Oil

1 tbsp. sugar

2 garlic cloves, pressed

½ tsp. dried oregano

¼ tsp. onion powder

¼ tsp. dried basil

¼ tsp. salt


  1. Mix all ingredients.

  2. Serve on any house or Italian-style salad.

  3. Refrigerate in an airtight container.

Additional Information:

For a less tart flavor, substitute water for a portion of the balsamic vinegar

Simply Sunflower Pie Crust

This comes from one of our customers! It creates a light, flaky crust every time!


2 c. Flour

2/3 c. Simply Sunflower Oil

1/2 tsp. Salt

1/4 c. Ice Cold Water


  1. Mix all ingredients together with a fork.

  2. Roll out between 2 sheets of wax paper.

  3. Line pie dish with pastry.

  4. Turn edge under and crimp, if desired.

  5. Voilà! Your pie crust is all ready for your favorite filling.

Additional Information:

Makes 2 pie crusts.

Roy's Grilled Salmon & Bacon-Wrapped Scallops 

Mouth-watering salmon and juicy scallops that will turn any summer BBQ into one festive occasion! 


1 Ib. Salmon Filets

6 Large Sea Scallops

6 Strips Bacon

3 Tbs. Simply Sunflower Oil

Salt & Pepper



  1. Wrap each scallop in a strip of bacon and place on skewer. If you are using wooden skewers, soak them in water for 30 minutes before using.

  2. Brush salmon filets and scallops on all sides with Simply Sunflower Oil. Sprinkle salt and freshly ground pepper, to taste. 

  3. Heat the grill to medium/high. Cook salmon for 6-8 minutes on each side or until the fish flakes easily with a fork. Scallops can be grilled for 4 minutes on each side until scallops appear bright white.

  4. Enjoy!

Serving Suggestions​​​:

A great side dish is the zesty "Mom's Summer Salad" (recipe below)

Honey Garlic
Chicken Stir-Fry

Simply Sunflower Oil's high smoke point and nutty flavor make it the perfect oil for this delicious stir-fry recipe.



1 Ib. Chicken Breast, cut into bite-sized pieces

2 cups Broccoli

1 cup Carrots, sliced

¼ cup Chicken Broth

¼ cup Low Sodium Soy Sauce

3 Tablespoons Simply Sunflower Oil

3 Tablespoons Honey

2 teaspoons Corn Starch

2 teaspoons Water

2 cloves Garlic

Green Onions & Sesame Seeds for garnish.

Salt & Pepper, to taste


  1. Heat Simply Sunflower Oil in a large saute pan over medium heat. Add bite-sized chicken chunks to pan. Add salt and pepper, to taste. 

  2. Add broccoli, carrots, garlic, honey, soy sauce, and chicken broth. 

  3. Combine water and cornstarch in a small cup and add mixture to pan.

  4. Bring the pan to a boil. Turn down heat and let simmer for a few minutes until the sauce thickens and vegetables are tender.

  5. Garnish with green onion and sesame seeds before serving.

  6. Serve hot over rice or noodles.

Green Man Beans

These are unlike any other green beans you have EVER tasted! Savory, sweet, and spicy all in one. This is the one green bean recipe the men in your life will love.



2 Ibs. Green Beans

¼ cup Simply Sunflower Oil

½ tsp Red Pepper

½ Ib. Bacon, cooked and chopped

1 small onion

3 cloves garlic

Salt & Pepper


  1. Boil beans in salted water for 5 mins until bright green, crisp-tender.

  2. Heat Simply Sunflower Oil in large skillet over medium to high heat.

  3. Add red pepper, onion, and garlic. Sauté 1 minute until seasoned.

  4. Add green beans and bacon until heated through (5-7 mins)

  5. Season with salt & pepper

  6. Enjoy watching the men in your life actually enjoy eating these!

Serving Suggestions:

Also tastes delicious with ½ cup toasted pecans. Stir these in at the end with the beans and bacon. It adds an extra crunch.

Simply Sunflower Vinaigrette

This recipe adds a little zing to dress up any salad and look at the ingredients - 
it's as easy as 1, 2, 3!


3 Tablespoons Sunflower Oil

2 Tablespoons Dijon Mustard

1 Tablespoon Red Wine Vinegar

Salt and Pepper


  1. In a small bowl, whisk  the Simply Sunflower Oil, dijon mustard, and red wine vinegar together.

  2. Add salt and pepper to taste.

  3. Pour over salad and enjoy!

Serving Details:

Makes ¼ cup vinaigrette, which is enough for about 10 cups of salad.

Chips & Guacamole with a twist!

This party pleaser has an impressive guacamole twist. It makes a healthy alternative for summer snacks!

Tortilla Chips Ingredients

15 corn tortillas

¼ cup Simply Sunflower Oil

2 Tablespoons lime juice



  1. Preheat oven to 375ºF and brush two large baking sheets with Simply Sunflower Oil.

  2. In a small bowl, mix Simply Sunflower Oil and lime juice together. Brush oil on each tortilla, making sure to cover the entire surface.

  3. Stack tortillas and cut into triangles.

  4. Arrange tortilla pieces in a single layer on baking sheet and top with salt.

  5. Bake for 8-12 minutes, or until the chips are golden.

  6. Once cooled, you can store chips in an airtight container and they'll remain crispy for 1-2 weeks.

Guacamole Ingredients

1 Handful Spinach⠀

1 Handful Basil⠀

3 Avocados⠀

1/4 Sunflower Seeds⠀

1/4 Simply Sunflower Oil

1 Lime



  1. Blend all ingredients.

  2. Enjoy!

Simply Sunflower Tomato Basil Pasta

A 15-minute meal that is fresh, healthy, delicious and easy to make!


12 oz. Penne Pasta

4 Large Ripe Tomatoes

¾ Cup Fresh Basil

¼ Cup Red Onion

1 Lemon, juiced

2 Garlic Cloves

2 Tbsp. Simply Sunflower Oil

½ Tsp. Salt



  1. Cook penne pasta according to package directions.

  2. While pasta is cooking, dice tomatoes, basil, and red onion.
    Place in a large bowl.

  3. When pasta is done cooking, drain, and immediately add to bowl.

  4. Stir in juice from lemon, minced garlic cloves, Simply Sunflower Oil, and salt. Toss well to combine.

  5. Serve warm or at room temp.

Serving Suggestions​​​:

Best if eaten within 2-3 days. Goes great with grilled chicken!

Easy Butternut Squash Soup

This is the official soup of Autumn! You'll love the creamy texture and rich flavor and aroma of fall!



1 Butternut Squash, peeled & cubed

1 Onion, diced

32oz Chicken Broth

3 Tablespoons Simply Sunflower Oil

2 Garlic Cloves

Fresh Thyme

Salt & Pepper, to taste


  1. In a large heavy pot, heat Simply Sunflower Oil over medium heat. Add onion and garlic. Cook for 5 minutes or until softened.

  2. Add butternut squash and vegetable broth. Bring mixture to a boil. Then, cover and let simmer for 15-20 minutes until squash is softened. 

  3. Carefully pour the entire contents into a blender. Blend until smooth.

  4. Serve hot with fresh thyme, if desired.

Additional Information

Have a lot of butternut squash leftover from your garden? Make this recipe in large quantities and store in freezer-safe, gallon ziplock bags. It will stay fresh for up to 4 months and be a delicious dinner through winter.

Pumpkin Seeds

These are the perfect snack for Halloween! Salty, sweet, spicy, or garlic - the seasoning options are endless. 



1 cup Pumpkin Seeds

2 Tablespoons Simply Sunflower Oil

Seasoning to taste (salt & pepper, garlic salt OR brown sugar & cinnamon)


  1. Preheat oven to 325°F.

  2. Clean pumpkin seeds, drain.

  3. Optional: For a crispier seed, boil seeds in water for 10 minutes.

  4. Lay them on a sheet pan in a single layer.

  5. Coat with Simply Sunflower Oil and desired seasoning.

  6. Bake at 325°F for 25-30 minutes, tossing them every 10 minutes.

  7. Enjoy!

Roasted Carrots

Easy. Colorful. Delicious. This recipe is a crowd pleaser and perfect for your spring get-togethers!



1 1/2 lbs carrots peeled and cut into 1/2 inch thick slices

1/4 cup Simply Sunflower Oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon chopped parsley 


  1. Heat Simply Sunflower Oil in skillet.

  2. Add the carrot slices and bring to a simmer

  3. Cook for 15 minutes or until carrots are tender. 

  4. Add the salt and pepper.

  5. Garnish with fresh parsley.

  6. Enjoy!

Roast Chicken

Delicious. Easy. Aromatic. Your entire family will be asking for seconds on this one...and they'll think you cooked all day!



5-7Ib Whole Chicken

¼ cup Simply Sunflower Oil

3 Tablespoons butter

1 Onion

2 Garlic Heads, Halved Crosswise

1 Orange

Rosemary, Thyme, and Herbs de Provence

Salt & Pepper, Coriander



  1. Preheat the oven to 450 ºF.

  2. Place whole chicken in large baking dish. Place butter under the skin of the chicken. Rub Simply Sunflower Oil on chicken.

  3. Top Chicken with sliced onion, orange, garlic and spices.

  4. Roast for 45 minutes or until the center reaches 165 degrees for 10 minutes. Occasionally, baste juices on top of chicken.

  5. Enjoy!

Sweet Potatoes & Cranberries

This is a great way to mix up your traditional Holiday cuisine! This sweet and tangy side will compliment any Christmas dish.



6 cups chopped sweet potatoes

8 ounce bag of cranberries

1/3 cup Simply Sunflower Oil

3 Tablespoons maple syrup

2 teaspoons cinnamon

1 teaspoon salt


  1. Preheat oven to 400ºF.

  2. In a large bowl combine sweet potatoes, cranberries, Simply Sunflower Oil and maple syrup. Stir mixture until potatoes and berries are evenly coated.

  3. Sprinkle on cinnamon and salt and stir to coat evenly.

  4. Pour onto a cookie sheet lined with parchment paper.

  5. Roast for 40 – 50 minutes for until a fork easily pierces through the sweet potatoes.

  6. Enjoy!

Candy Cane Caprese Board

How festive is this?! This is such a simple and easy appetizer to whip together and perfect for a Christmas party. 


9 Basil, whole fresh leaves

3 Tomatoes, large

2 tbsp Balsamic glaze

1 Sea salt

2 tbsp Simply Sunflower Oil

1 Baguette, large

16 oz Mozzarella cheese log, fresh

One 20x13-inch board with a lip


  1. Start your candy cane at the top and alternate layering a slice of fresh mozzarella with a slice of tomato until you get a big candy cane shape.

  2. Place fresh basil leaves around the board and a small serving bowl with balsamic glaze.

  3. Right before serving, drizzle the mozzarella and tomatoes with Simply Sunflower Oil and sprinkle with salt. Serve with additional Simply Sunflower Oil and salt, as well as toasted baguette slices.

Do you have a favorite recipe that uses Simply Sunflower All Natural Oil? 

Please share it with us!

Thank you so much for sharing your Simply Sunflower recipe with us! We will follow up with you if we have any questions about your recipe. We can't wait to try it out!!

Fresh Cucumber
& Tomato Salad

This zesty blend of fresh garden veggies and herbs is a summer staple for every get together!


For the Salad

3 Cucumbers, peeled & sliced

3 Roma Tomatoes, sliced into chunks
⅓ cup chopped red onion

¼ cup chopped fresh basil

For the Dressing

½ cup Simply Sunflower Oil

½ cup apple cider vinegar

½ tablespoon red wine vinegar

½ teaspoon dill weed

1 teaspoon sugar

¼ teaspoon salt (or to taste)

¼ teaspoon pepper (or to taste)


  1. Mix salad ingredients in large bowl.

  2. Mix dressing ingredients in small bowl and drizzle over salad.

  3. Enjoy!

Serving Suggestions

Make fresh or keep chilled before serving.

Firecracker Shrimp

These little shrimp is a flavor firecracker. It's especially loved by those who like a little kick!


2 lbs Raw, Peeled Shrimp
¼ cup Orange Marmalade
1 Tablespoon Low Sodium Soy Sauce
1 Teaspoon Crushed Red Pepper
1 Tablespoon Simply Sunflower Oil


  1. Microwave orange marmalade for 30 seconds until partially melted.

  2. Add soy sauce, Simply Sunflower Oil, and red pepper to the melted orange marmalade; stirring until combined.

  3. Reserve 2 tablespoons of sauce for later.

  4. Pour sauce over shrimp and marinate for 30 minutes.

  5. Thread shrimp on a metal or soaked wooden skewer.

  6. Grill over medium heat for 2 to 3 minutes on each side. Brush reserved sauce on both sides of shrimp.

  7. Enjoy!!

Easy Grilled Veggies

Mouth-watering veggies, packed with flavor that will be ready in a snap!



4 Bell Peppers (Red, Orange, Green & Yellow)​

1 Red Onion

1 pt Mushrooms

1 Zucchini

¼ cup Simply Sunflower Oil

2 Tbsp. Mrs. Dash Seasoning (or seasoning of your choice)


  1. Cut fresh veggies into 1-2 inch pieces. Place in large bowl.

  2. Pour Simply Sunflower Oil and seasoning on veggies. Mix.

  3. Brush Simply Sunflower Oil on grill rack.

  4. Grill at Medium Heat. Flip to grill both sides.

  5. Grill 8-10 minutes until veggies are tender and lightly charred.

  6. Serve hot!

Grilled Honey-Lime Chicken with Salsa

This dish is loaded with flavor! Try our  honey-lime marinated chicken topped with a savory pineapple salsa!


¼ c Simply Sunflower Oil

Juice of 4 limes, divided

1 bunch Fresh Cilantro

2 tsp. Honey

1 Ib Boneless, Skinless Chicken Breast

2 c Chopped Pineapple

1 Avocado, diced

¼ Red Onion

Salt and Pepper


  1. In a large bowl, whisk together juice of 3 limes, Simply Sunflower Oil, 1/4 cup cilantro and honey and season with salt.

  2. Add chicken to a large Ziploc bag and pour over marinade. Let marinate in the refrigerator at least 3 hours, or overnight.

  3. When ready to grill, heat grill to high. Oil grates with Simply Sunflower Oil and add chicken, then grill 8 minutes per side.

  4. Meanwhile, in a medium bowl, stir together pineapple, avocado, red onion, remaining lime juice, and a tablespoon of cilantro. Season with salt and pepper.

  5. Spoon salsa over chicken and serve.

Bacon Wrapped Asparagus

Who doesn't love bacon? This mouth-watering, three-step side dish will make a great addition to your  Christmas dinner!



2 lb asparagus

2 Tablespoons Simply Sunflower Oil

1 lb bacon

1 tsp salt adjust to taste

1 tsp black pepper


  1. Cut off or snap off the ends of each stalk. Season it with Simply Sunflower Oil, salt and pepper. Collect a few pieces together and wrap them with bacon.

  2. Place bacon wrapped asparagus on a baking dish.

  3. Bake at 400°F for about 20 minutes or until the bacon is nice and crispy.

  4. Enjoy!

Simply Sunflower Chicken Fajitas

Mouthwatering blend of peppers, onion, and chicken that will have your neighbors knocking from the fragrant aroma!


1 Ib. Boneless Skinless Chicken Breast

4 Multi-Colored Bell Peppers

1 Red Onion

4 Tbsp. Simply Sunflower Oil

2 Tbsp. Fajita Seasoning (see below)

¼ cup Water



  1. Cut chicken breast into ½-inch strips. 

  2. Mix ¼ cup water, 2 Tbsp. Simply Sunflower Oil, and Fajita Mix in       large plastic bag. Add Chicken; toss to coat. Refrigerate 15 minutes.

  3. Cut peppers and onion into ½-inch strips.

  4. Pour 2 Tbsp Simply Sunflower Oil, peppers, onion, and meat with     marinade into a large skillet.

  5. Cook over medium to high heat for 8-10 minutes or until vegetables are tender and chicken is cooked through, stirring frequently.

Fajita Seasoning:

If you opt to make Sierra's Homemade Fajita seasoning, mix 1 tbsp chili powder, 2 tsp paprika powder, 2 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp chili flakes, ½ tsp dried oregano, ½ tsp ground black pepper, 1 pinch ground cinnamon, 1 pinch ground cloves, and 1 tbsp salt (optional). 

Serving Suggestions​​​

Serve in warm tortillas with sour cream, black beans, and rice.

Simply Sunflower
Oyster Crackers 

These seasoned oyster crackers make a great snack and are a perfect compliment for soup!


1 16oz Bag Oyster Crackers

¼ Cup Simply Sunflower Oil

1 Teaspoon Dill

1 Packet Ranch Dressing Mix


  1. Preheat oven to 250°F.

  2. In a gallon-sized plastic bag, add all ingredients.

  3. Seal the bag and toss until evenly coated.

  4. Arrange the crackers on an ungreased baking sheet in a single layer so none of the crackers overlap.

  5. Bake the crackers for 15 minutes or until golden brown.

Additional Information:

Tastes delicious in tomato soup and chili! 

Roasted Garlic
Parmesan Zucchini

Healthy comfort food! The aromatic garlic compliments the flavorful parmesan cheese and Simply Sunflower Oil. 



3 Fresh Zucchini

⅓ cup Simply Sunflower Oil

1 cup Panko Bread Crumbs

⅓ cup Parmesan Cheese

1 tsp. Dried Oregano

1 tsp. Garlic Powder

Salt & Pepper, to taste


  1. Cut Zucchini into ¼ inch round slices.

  2. Mix Simply Sunflower Oil, salt, and pepper with the sliced zucchini.

  3. In a small bowl, combine panko bread crumbs, parmesan cheese, oregano, and garlic powder. 

  4. Coat zucchini in dry mixture and place on cooking sheet.

  5. Bake at 450ºF for 20-25 minutes, flip halfway so slices are evenly cooked.

  6. Serve hot with ranch dressing.

  7. Enjoy!

Simply Sunflower
Chopped Greek Salad

Refreshing. Crisp. Flavorful. Everything you want in a lettuce-free salad with added protein! 

1 Cucumber
4-5 Roma Tomatoes
1 Red Bell Pepper
1 Red Onion
1 can Garbanzo Beans, rinsed and drained
Optional: olives, dairy-free feta, pepperoncini


For the Dressing
3 Tbsp. Red Wine Vinegar
2 Tbsp. Simply Sunflower Oil
2 tsp. Dried Oregano
¼ tsp. Salt


  1. In a small bowl, combine all ingredients for the dressing.
    Set aside.

  2. Dice the cucumber, onion, bell pepper and tomatoes.

  3. Put vegetables and garbanzo beans in a large bowl.

  4. Add dressing and toss to combine.

  5. Enjoy immediately or refrigerate for later so the flavors can blend well.

Additional Information: Vegan & Gluten Free

Simply Sunflower Oven-Roasted Squash Medley

This healthy recipe is a perfect addition to any meal this fall!


3Ibs Butternut and/or Acorn Squash

2 Tablespoons Simply Sunflower Oil

1 Teaspoon Salt

1 Teaspoon Ground Black Pepper

1 Teaspoon Seasoning of Your Choice (We love garlic powder & parsley, but use your family's favorite seasoning!)


  1. Peel the squash, discard seeds, and dice into 1-inch cubes.

  2. In a large bowl, combine Simply Sunflower Oil, salt, pepper, and any additional seasonings. Add the squash cubes and toss to coat each piece. 

  3. Spread out contents onto a large rimmed baking sheet.

  4. Bake at 400 degrees for 30-35 minutes, stirring occasionally, until the squash is tender and begins to brown.  

  5. Place in serving dish and enjoy!

Recipe Additions:

If you want more of a sweet dish, replace pepper with 1 Tbsp. maple syrup, ½ tsp. cinnamon, and a pinch cayenne pepper. 

Juelie's Sweet
Potato Hash

This aromatic dish will fill your entire house with warm flavors. It's filled with protein and Whole 30 & Paleo-approved! 


3 Tbsp Simply Sunflower Oil, divided

2 Medium Sweet Potatoes chopped into cubes

1 Onion, chopped

1 Bell Pepper (red, orange, or yellow), chopped

½ lb Sausage 

¼ tsp Paprika

Sea salt and black pepper​

4 eggs

Thinly sliced scallions or green onion for garnish



  1. Heat a large cast iron skillet over medium heat and add 1 Tbsp Simply Sunflower Oil. Once sizzling, add sausage into the pan, and stir while cooking to evenly brown. 

  2. When sausage is about ¾ of the way done, add the onions and peppers and continue to cook and stir until the sausage is browned and the onions and peppers are soft and fragrant. Set aside.

  3. In a separate skillet over medium heat, add the remaining 2 Tbsp of Simply Sunflower Oil. Add the chopped sweet potatoes and stir to coat. Sprinkle with paprika, sea salt and pepper.

  4. Once the potatoes are softened, combine them with the sausage mixture. Crack the eggs in 4 indentations on top of the hash.

  5. Bake at 400 degrees for 10-15 minutes. Serve hot and enjoy!

Helpful Tips​​​:

No cast iron skillet? No problem! Use a regular skillet and transfer everything into a casserole dish before adding the eggs and bake.

Simply Sunflower Southwest Salad

Oh, the flavor, the colors, the texture, and the fragrance of this's amazing!! 


1 can black beans, drained and rinsed

1 can red kidney beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can whole kernal corn, drained

1 large orange or red bell pepper, diced

1 carton cherry tomatoes, halved

1 bunch cilantro, chopped

2 large avocados, peeled, pitted and diced

Juice of 2 limes

½ cup Simply Sunflower Oil

2 cloves garlic, mashed or finely diced

Salt and pepper to taste


  1. Mix all ingredients in a large bowl.

  2. Refrigerate for 45 minutes - 1 hour before serving.

  3. Enjoy!

Helpful Tips:

Soaking the diced avocado in lime juice will help it to not turn brown.

Simply Sunflower Sunshine Potatoes

Easy potatoes that make a tasty addition to any home-cooking meal!


4-6 Russet Potatoes

3 teaspoons Dry Ranch Dressing Mix

6 tablespoons Simply Sunflower Oil

Salt & Pepper 



  1. Clean and Slice Potatoes ¾ the way through.

  2. Microwave on high for 5 minutes.

  3. Let stand for 2 minutes - they will be hot!

  4. Place potatoes in casserole baking dish.

  5. Sprinkle ½ teaspoon ranch on each potato. 

  6. Drizzle 1 tablespoon Simply Sunflower Oil on each potato.​

  7. Bake at 350 degrees for 35-45 minutes or until potatoes are soft.

  8. Add salt and pepper, if desired.

Serving Suggestions​​​

Makes an excellent side dish for a juicy steak!


4 Boneless, Skinless Chicken Breasts

1 Ib. Red Potatoes, quartered

½ Ib. Green Beans

1 Lemon, sliced

1 can Mushrooms

¼ c. Simply Sunflower Oil

1 Tablespoon Fresh Rosemary 

2 Garlic Cloves, minced

Sea Salt & Cracked Pepper


  1. Place Chicken and Potatoes on large sheet pan, lined with foil.

  2. Mix mushrooms, Simply Sunflower Oil, rosemary, and garlic in a small bowl. Pour over chicken and potatoes.

  3. Place lemon slices on chicken breasts.

  4. Bake at 400 degrees for 20 minutes.

  5. Add green beans to pan and bake for an additional 10 minutes, or until chicken is cooked through and potatoes are tender.

  6. Add sea salt and cracked pepper to taste.

Helpful Hints:

Don't have fresh rosemary? Substitute 2 teaspoons of dried rosemary and it will still taste great!

Simply Sunflower One-Pan Rosemary Chicken Dinner

Dinner that tastes great, smells amazing and only uses one pan!

Balsamic Dijon
Spinach Salad

This isn't your typical salad. The zesty vinaigrette adds a zing that will make you forget you're eating spinach!


1 Bunch Spinach

½ Avocado, cut into chunks

1 Handful Cherry Tomatoes

2 Tbsp. Simply Sunflower Oil

2 Tbsp. Balsamic Vinegar

1 Tbsp. Dijon Mustard

2 Tbsp. Water

Roasted Pine Nuts

Salted Pistachios



  1. Wash spinach and arrange on plate.

  2. Add avocado and tomatoes to plate

  3. In a small bowl, mix Simply Sunflower Oil, dijon mustard, and water.

  4. Add desired vinaigrette to salad.

  5. Top with roasted pine nuts and salted pistachios. 

Serving Suggestions​​​:

This is Vegan & Vegetarian Friendly and Gluten-Free. 


If you'd like to add some additional protein, we love this with salmon!


1 Sweet Potato, cleaned

1 Tbsp. Simply Sunflower Oil

1 tsp. Ground Cinnamon

Salt, as desired


  1. Preheat oven to 375°F.

  2. Slice sweet potato into thin slices. Cut into Halloween shapes.

  3. In a medium mixing bowl, mix Simply Sunflower oil, cinnamon, and salt together.

  4. Add your sliced sweet potatoes to the bowl and mix well.

  5. Place aluminum foil over a baking sheet (optional).

  6. Place sweet potato slices side-by-side on baking sheet.

  7. Bake for approximately 30 minutes. Cook time will vary based on how thin your slices are, so we suggest checking your oven at 20 minutes and every few minutes after that.

  8. Remove from oven and let cool before serving. Let all chips dry fully for 24+ hours before placing in an airtight container for storage. 

Sweet Potato Chips

A great break from the chocolate and candy for Halloween. Kids and parents will gobble these up!

Poppy Seed Salad

This pretty plate of purple is a great way to mix up your typical salad. Farmer Al's son-in-law even asked for seconds!



8 cups mixed spring greens

2 cups cooked chicken, sliced

½ red onion, thinly sliced

½ cup diced mozzarella cheese or mozzarella balls

⅓ cup dried cranberries

⅓ cup sunflower seeds (shelled)

⅓ cup poppy seeds

½ Simply Sunflower Oil

½ cup raspberry vinaigrette


  1. Toss together all ingredients in a large bowl.

  2. Enjoy!

Helpful Tips

The salad keeps best when dressing is stored in a separate container.
If you don't plan on eating the entire salad in one setting, you can prepare the poppy seed dressing separately and pour over each individual salad portion.

Sierra's Sunflower Summer Kabobs

Hot Kabobs that don't dry out on the grill. This moist and flavorful treat will be the highlight of your family's barbeque!


1 Ib. Beef Sirloin, cut into 1 inch cubes

4 Bell Peppers, cut into 1 inch pieces

1 Pint Cherry Tomatoes

1 Red Onion, cut into wedges

¼ c. Simply Sunflower Oil

1 clove garlic, crushed

Sea Salt & Crushed Pepper




  1. Preheat grill to medium to high heat.

  2. Thread the meat and veggies onto the skewers.

  3. In a small bowl, mix Simply Sunflower Oil, garlic, salt and pepper.

  4. Baste oil mixture on kabobs.

  5. Lightly oil the grill grate with Simply Sunflower Oil.

  6. Grill kabobs for 10 minutes, rotating occasionally, until meat is cooked through and vegetables are tender.

Serving Suggestions​​​

Goes great with corn-on-the-cob!

Rosemary Chicken

There's something about cranberries that just make it feel like Christmas. We love this healthy holiday dish and think you'll enjoy it too!


3 Lbs Boneless Skinless Chicken Breasts, (4-6 breasts)

2-3 Tablespoons Simply Sunflower Oil


2 Cups Fresh Cranberries

2 Large Sprigs Rosemary, (remove stems, chop rosemary)



2 Tablespoons Simply Sunflower Oil

2 Tablespoons Maple Syrup

1/3 Cup White Wine

2 Garlic Cloves, (grated)

Salt/Pepper, (to taste)


  1. Preheat oven to 425ºF

  2. Grease bottom of 9x13 dish. Heat 2-3 Tablespoons of Simply Sunflower Oil in frying pan over high heat. Brown chicken breasts and transfer to roasting dish.

  3. Salt and pepper chicken. Add cranberries and rosemary to roasting dish.

  4. Mix sauce ingredients and drizzle over the chicken. Cover roasting dish with foil.

  5. Bake for 20 minutes. Check internal temp of thickest breast (should be about 140ºF) Bake uncovered 10-15 more minutes or until internal temp reaches 165ºF.

  6. Slice chicken, top with cranberries, rosemary and liquid from roasting dish. 

Red Potatoes

This recipe has been perfected by Farmer Al's wife! Red ranch potatoes are full of flavor  and a perfect for a side dish for any meal!


1½-2 Ibs. Red Potatoes

⅓ cup Simply Sunflower Oil

3 Tablespoons Dry Ranch Dressing Mix

1 Tablespoon Onion Flakes

Dill Weed

Salt & Pepper, to taste


  1. Preheat oven to 425ºF.

  2. Cut potatoes into small pieces; place in large bowl.

  3. Mix in Simply Sunflower Oil, ranch dressing mix, onion flakes, and dill weed.

  4. Pour onto a large baking sheet lined with parchment paper.

  5. Bake uncovered for 30-40 minutes.

  6. Serve hot.

Serving Suggestions​​​:

This also tastes great when topped with shredded cheddar cheese.

Brussel Sprouts with Toasted Pecans

These are so delicious, you'll think you're at a restaurant! The sweet and salty combo makes this a killer side dish!


1 Ib Bacon, baked and diced

2 Ibs Brussel Sprouts, halved

¼ cup Simply Sunflower Oil

Salt & Pepper

3 Tablespoons butter

2 cups Pecans, coarsely chopped

2 Tablespoons brown sugar

1 teaspoon garlic salt

Balsamic Reduction



  1. Toss the Brussel Sprouts with Simply Sunflower Oil, salt, and pepper over medium heat. Roast until browned and the edges are crisp.

  2. In another small skillet, melt the butter over medium heat. Mix in pecans, brown sugar, and garlic salt. Roast for 5 minutes.

  3. Combine the Brussel sprouts, bacon, and pecans in serving bowl. Top with balsamic reduction.

Maple Cranberry

Simply a delicious treat to enjoy yourself or share as a homemade goody for friends.


1/2 cup Maple Syrup

2 Tablespoons Sugar

1/4 cup Simply Sunflower Oil

1 Teaspoon Vanilla Extract

2 1/4 cup Rolled Oats

1/2 cup sunflower seeds

2/3 cup Pecans

1/4 cup Whole Almonds

2 Tablespoons Flaked Almonds

1/3 cup Coconut

2 Teaspoons Cinnamon

2/3 Cup Dried Cranberries



  1. Mix together all wet ingredients.

  2. Add dry ingredients and mix well.

  3. Spread evenly over a sheet pan lined with parchment paper.

  4. Bake at 325ºF for 15 minutes. Stir halfway through baking.

  5. The granola should be golden-brown when baked.

  6. Let cool before storing in an airtight container. Enjoy!

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