Source: Adapted from Food.com
By bluemoon downunder

Ingredients:
350 g waxy potatoes
2 red onions
3 garlic cloves
1 tablespoon olive oil
2 tablespoons sunflower seeds
2 tablespoons fresh flat leaf parsley , finely chopped, plus a few unchopped sprigs for garnish
1 small lemon, juice of
salt & freshly ground black pepper , to taste

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Directions:
1. Wash, peel and finely dice the potatoes into small even-sized dice. Peel and chop the onions, and peel and finely chop the garlic.
2. Heat the oil in a large, non-stick pan or wok, then add the potatoes, onion and garlic, and sauté for 15 minutes, stirring frequently, until the onions and garlic have softened and the potatoes are fully cooked.
3. Stir the sunflower seeds, chopped parsley and lemon juice into the pan or wok, season to taste, and toss the mixture until all the ingredients are thoroughly combined and heated through.
4. Garnish with the reserved parsley and serve.

Servings: 4

Source: Food.com
By ~kdp

Ingredients:
1 (1 lb) bag coleslaw mix (or you can grate your own cabbage)
1/3 cup sour cream (low fat)
1/3 cup mayonnaise (low fat)
1 small red onion , sliced very thin
1 teaspoon dried tarragon (or 1 Tbsp fresh chopped)
1 tablespoon balsamic vinegar
1 teaspoon agave syrup
salt (to taste)
pepper (to taste)
2 tablespoons sunflower seeds (ready to eat, no husks)

Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins

Directions:
1. In large bowl, combine slaw mix (cabbage) and onion.
2. In small bowl, mix sour cream, mayonnaise, tarragon, vinegar, and agave syrup.
3. Add salt and pepper.
4. (to taste) Add dressing to cabbage mixture and toss to coat.
5. Add sunflower seeds and toss again.
6. Cover and refrigerate at least 1 hour for flavors to blend.
7. Serve chilled or at room temperature.
8. May be made at least 1 day ahead.

Servings: 16

Source: Food.com
By Buster's friend
   
Ingredients:
1 lb fresh green beans or 1 lb frozen green bean
1/4 cup onion , chopped (or use frozen chopped onion)
2 garlic cloves , minced
1/2 teaspoon salt (optional)
1/8 teaspoon fresh ground black pepper
1 pinch red pepper flakes , crushed
2 tablespoons sunflower seeds , shelled
1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Directions:
1. Snap ends off beans; cut in half if beans are large. Bring 1 cup water to a boil in a saucepan. Add the beans, onion, garlic, salt, if using, and pepper.
2. Bring back to a boil and then reduce the heat to a simmer and cook about 8 minutes, until the beans are crisp-tender; drain.
3. Sprinkle the sunflower seeds and oregano over the beans. Toss lightly to mix.

Servings: 4-6

Source: Adapted from Food.com
By Chef*Lee

Ingredients:
1 cup French haricots vert , washed and ends trimmed
1 tablespoon light olive oil
1 shallot , thinly sliced
2 tablespoons dried currants
2 tablespoons balsamic vinegar
2 tablespoons sunflower seeds , toasted and salted
1 (4 1/2 ounce) jar whole mushrooms , drained

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins

Directions:
1. Boil some salted water in a saucepan and fill a mixing bowl with ice water.
2. Place the beans in the boiling water until they're barely cooked through but still tender, about 5 minutes.
3. Remove the beans and submerge them into the ice water for a bit then remove them with a slotted spoon.
4. In a medium skillet; heat the oil on medium heat then add the shallot and currants. Saute them for 2 minutes until they are soft.
5. Add the beans, mushrooms, balsamic, and sunflower seeds. Heat through, stirring, about 3 minutes then serve!

Servings: 4

Source: Food.com
By Cookgirl
 
Ingredients:
2 cups raw sunflower seeds
2 tablespoons tamari
1 tablespoon bland oil (corn, safflower, etc.)
1/4 teaspoon salt-free garlic powder
1/2 teaspoon salt-free onion powder
1/4 teaspoon cayenne (optional)

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Directions:
1. Preheat oven to 350 degrees.
2. Toss all the ingredients together thoroughly in a mixing bowl.
3. Arrange and spread the seed mixture on a large baking sheet.
4. Roast for about 15 minutes, stirring occasionally until sunflower seeds are medium brown on all sides and all the tamari has evaporated. *WATCH* roasting process carefully.
5. Remove from oven and allow to cool. Store in airtight container.

Yield: 2 cups   

Source: allrecipes.com
By: calabash0420 

Ingredients:
1/2 pound kale
1 1/2 cups pomegranate seeds
2 tablespoons sunflower seeds
1/3 cup slivered almonds
5 tablespoons red pepper seasoned rice vinegar
5 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt to taste

Prep Time: 20 mins
Total Time: 20 mins

Directions:
1. Wash and shake off extra water from the kale. Remove the center ribs and stems; discard. Chop the leaves until fine but still a little leafy.
2. Combine the chopped kale, pomegranate seeds, sunflower seeds, and sliced almonds in a large bowl; toss to combine. Drizzle the rice vinegar, balsamic vinegar, and olive oil over the kale mixture while continuing to toss. Season with salt to serve.

Servings: 6

Source: allrecipes.com
By: SYLV 

Ingredients:
2 green apples - washed, cored and cubed
1/2 cup sunflower seeds
1 head romaine lettuce - rinsed, dried, and chopped
2 dill pickles, diced
2 tomatoes, diced
1/2 cup ranch-style salad dressing

Prep Time: 15 mins
Total Time: 15 mins

Directions:
In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!

Servings: 5