News 13 Cuisine - Sunflower Power - WMBB News 13 - The Panhandle's News Leader

News 13 Cuisine - Sunflower Power

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The weather may be chilly, but it's never too early to start looking forward to the sun. What better way than with sunflowers?

Tammy Dunaway, Girls Inc. Executive Director, and Ronnie Barnes, Waterfront Markets Inc., stopped by News 13 This Morning  to talk about their strides to bring sustainable agriculture back to Bay County, the lowest ranked agricultural county in Florida. During their visit, Tammy and Ronnie also prepared some simple healthy recipes that incorporated sunflower ingredients.

Girls Inc. will plant, cultivate and process 10 different varieties of sunflowers to take to market as part of the Ponce 500 Plantation project. The one-year project, launched by Gulf Coast State College, will be cultivated as a 500-year honorarium to Ponce de Leon, self-funded explorer of ‘la Florida' in 1513. You can visit for more information.


Garden Sunflower Omelet (for two)
4 eggs, beaten
zucchini, sliced very thin
yellow squash, sliced very thin
1/8 cup raw or toasted sunflower seeds
finely shredded cheddar cheese
Sea salt and fresh ground pepper, to taste

Heat 1T sunflower oil in non-stick skillet and add beaten eggs.  Sprinkle sunflower seeds into beaten eggs and then layer vegetables, salt & pepper and cheese. Tri-fold omelet and top with additional cheese and sunflower seeds.  Serve on a bed of fresh spinach and enjoy your day!


Sunflower Veggie Pizza (for two)
1 pre-baked 12" pizza crust
4 oz softened cream cheese
1 cup finely shredded mozzarella cheese
1/8 cup raw or toasted sunflower seeds
2 T fresh chopped basil
1 T sunflower oil
Your favorite thinly sliced fresh veggies (zucchini, tomatoes, spinach, red onion, bell peppers, etc.)

Spread softened cream cheese on pre-baked pizza crust.  Sprinkle sunflower seeds over cream cheese.  Layer assorted veggies on top of cream cheese, finishing with fresh basil.  Drizzle sunflower oil on top of fresh vegetables.  Top with shredded cheese, more sunflower seeds, salt and pepper to taste.  Bake in 400F oven for 20 minutes, or until cheese has melted and veggies have softened.  Serve hot out of the oven


Sunflower Carrot Muffins (makes 12 muffins)
1 box commercial carrot cake mix
1 cup fresh crated carrots
1/4 raisins
3 eggs
1/4 c sunflower oil
1/4 c raw or toasted sunflower seeds
2T water

Set aside 1T sunflower seeds.  Mix carrot cake mix, carrots, raisins, eggs, oil, water and sunflower seeds.  Batter will be thick and lumpy.  Spoon into greased and floured muffin tin.  Top with additional sunflower seeds.  Bake at 375F for 20-25 minutes or until muffins have set.