Ah, Mother’s Day! I welcome the impending afternoon rain today and saw tulips and a few worms on the sidewalk as I walked the pooch. Unopened dandelions in the early morning, tucked fiercely between the cement path and side of the house looked like they were snoozing hard. Every day for the past week, the color scheme of the treetops parallel to the second-floor windows of my apartment shifts. First greys, greys and browns, then out peeked shades of yellow, and today most definitely welcomed chartreuse. Brightness and openness, everywhere. I feel like I can breathe again. Sunflower Seed Spread with Parsley? Definitely.
Sunflower Seed Spread with Parsley
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Ingredients
- 1 cup sunflower seeds
- 1 and 1/2 cups boiling water
- 3/4 cup parsley stems removed
- 1/4 to 1/2 jalapeno ribs and seeds removed
- 2 tablespoons olive oil
- zest of 1/2 a lemon
- juice of 1/2 a lemon
- 1 clove garlic
- 1 teaspoon sea salt
Instructions
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Pour boiling water over the sunflower seeds--allow to sit for a half hour (or simply soak the seeds in room temperature water overnight).
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Drain water away, then combine the sunflower seeds and the rest of the ingredients in a blender.
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Blend until smooth; taste and adjust seasonings if need be (especially the jalapeno, you want this spread to have a nick kick to it).
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Spread upon what you desire, a wrap, a piece of meat, maybe dilute with more lemon juice for a vinaigrette to toss with salads, or dip some vegetables straight in. Whatever vessel pleases you.