Sunflower Kitchen is a family-owned business in St. Johns, Ontario, that makes the popular, healthy dish of spaghetti, with a twist.
For some, this dish is a culinary feast.
For others, it’s a way to protect their health.
As such, Sunflower has taken to the internet to explain how to make it at home.
The dish has been a staple of the family for more than 30 years, says chef and owner Lisa Sunflower.
“It’s a simple and comforting meal that’s been loved and appreciated by everyone since the very first recipe was made in 1972,” she says.
Sunflower uses sunflower oil as the base for the dish, and it is added in batches to ensure it’s fresh and nutritious.
This recipe also uses olive oil, which has a lot of nutrients and is low in calories.
“We use only 100 per cent sunflower, and we do this to ensure that it’s as healthy as possible,” says Sunflower, who works as a health care doctor.
The family has a few different ways to prepare the spaghetti, which is usually served with an assortment of fresh vegetables and homemade pasta sauce.
The recipe calls for a few ingredients, including a few of the traditional Italian sauces and a bit of Parmesan cheese.
This is an easy way to add flavor and texture to the dish.
Sunflowers pasta is made with white, red, and green lentils, and has been the go-to dish for generations.
“The family is a pasta-loving family and they make sure to always use fresh pasta,” she explains.
Sunfrey’s recipe is a staple at her restaurant, and she makes it on a regular basis.
“I have a few recipes that are always on the menu,” she admits.
“Some of them are gluten-free and they’re great for the gluten-intolerant.”
For Sunflower’s spaghetti, she uses a recipe from the popular cookbook The Sunflower Cookbook, which she says has become a favorite of her customers.
The book is written by a doctor, which Sunflower says adds a lot to the cookbook.
Sun’s recipes have been on the market for decades, and this recipe has been updated several times, says Sunfrey.
“My recipes have never changed since I started making them in the 70s,” she adds.
Sunflake Kitchen also uses a simple but effective recipe for pasta sauce, which involves adding just enough olive oil to coat the pasta and add some texture and texture.
“If you add just enough oil, it really helps to get the pasta into the sauce,” Sunflower explains.
The sauce is then made into a sauce that can be used in a variety of ways.
For example, if you’re making pasta in a crockpot, you can add the sauce as a dip or drizzle over pasta.
If you’re serving this dish over rice, it can be tossed into a bowl of rice for a simple dish.
“One of the recipes we’ve done is chicken pasta, which goes well with our rice, and so do our pasta sauces,” Sunfrey says.
“Other people are making sauces and pasta salads with our pasta sauce that are really good.
The kids love it.”
The Sunflower Kitchen website has some of Sunflowers recipes that she has written for other customers, including this recipe for spaghetti squash, which can be prepared with a few steps and no sauce at all.
“You can really just mix up the ingredients, and make something simple that’s very easy to make,” she notes.
“This recipe is for a whole family.”
Sunflower cooks the spaghetti squash by soaking the pasta overnight and then using a food processor to blend it into a smooth pasta sauce with a touch of olive oil.
She then adds the sauce, then stirs it all together, and serves it.
Sun-flowers spaghetti squash is usually seasoned with salt and pepper, but it is optional.
“Our sauce is so simple, it goes so well with a salad or pasta dish,” Sunflows says.
The pasta dish is made of pasta that has been cooked for 30 minutes.
Sun and her family typically serve it with some fresh veggies like zucchini, broccoli, and cabbage.
Sun has had some customers tell her that they love this dish because it is so healthy and easy to prepare.
“Most of my customers tell me that they like the idea of making a pasta dish that’s gluten- and grain-free,” she observes.
Sun flowers spaghetti squash in an oven that she uses for a variety the dishes she prepares, and cooks it at 325 degrees Celsius for 30 to 45 minutes.
The dishes can be made at home and refrigerated.
Sun says she also uses the stovetop to make the pasta sauce if she can’t get the dish ready in the oven.
Sun, who is also a cookbook author, says she uses the dish as a “breakfast” dish, because she doesn’t want it to get cold while she