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Platteville Sunflower Oil

Recipes

Neapolitan Pizza

11/5/2017

 
All the foodies, pizza lovers and Platteville Sunflower Oil lovers should try this delicious homemade Neapolitan pizza recipe. With the help of Platteville Sunflower Oil the recipe develops an added depth of flavor. Enjoy the recipe and happy cooking!
 
Ingredients:
1 1/2 Cups Warm Water
1 Envelope of Active Dry Yeast
1/4 Cup Platteville Sunflower Oil, plus more for greasing as needed
4 1/2 Cups All-Purpose Flour
1 tsp Kosher Salt
1 Pound Fresh Mozzarella, sliced
1 (15-ounce) Can Crushed Tomatoes
10 to 12 Fresh Basil Leaves
1 tsp Dried Oregano
Freshly ground black pepper
 
Directions:
In a bowl, combine the warm water, yeast, and Platteville Sunflower Oil. Stir mixture to dissolve the yeast. Add the flour and salt, and continue to stir, and then knead the dough until it's smooth and elastic, 5 to 6 minutes. Gather the dough into a ball and transfer it to a clean large bowl. Dust the surface of the dough with flour, cover tightly with plastic wrap, and let the dough rise at room temperature until it doubles in volume, about 1 hour. Brush a pizza pan lightly with sunflower oil. Preheat the oven to 450°F. Transfer the dough to a floured work surface. Gently press it into a rough square then pull the four corners in toward the center and flip the dough over so the upper surface is smooth. Drape the ball of dough with the plastic you used during the first rise, and let it rest until it's relaxed, about 30 minutes. Uncover the dough then spread and stretch it into a circle about the same dimensions as the prepared pan. Carefully lift and transfer the dough to a pizza pan and stretch it out into an even layer. Spread the crushed tomatoes over the pizza in an even layer and top with the mozzarella slices. Bake the pizza until the edges are golden and the cheese is bubbling, 8 to 10 minutes. Sprinkle with torn basil and dried oregano, and season with salt and pepper if desired. Cut into wedges and serve.

 
 

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Pumpkin Oatmeal Chocolate Chip Cookies

10/23/2017

 
These Pumpkin Oatmeal Chocolate Chip Cookies with Platteville Sunflower Oil would be a perfect addition to any Halloween or Fall Celebration this season! In addition, these cookies are accidently vegan meaning that eggs and dairy are not required to make this delicious recipe. The pumpkin puree acts as the binding ingredient in this case so eggs are not needed! Enjoy and have a Happy Halloween!
 
Ingredients:
¾ Cup All Purpose Flour
½ Cup Rolled Oats
¼ Cup Granulated Sugar
½ tsp Baking Powder
¼ tsp Salt
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
¼ tsp Ground Ginger
¼ Cup Maple Syrup
½ Cup Canned Pumpkin Puree
1 tsp. Vanilla Extract
2 Tbsp Platteville Sunflower Oil
¼ Cup Chocolate Chips
 
Directions:
Preheat oven to 350ºF and lightly grease a cookie sheet with sunflower oil or cover it with parchment paper. In a medium sized mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices. Mix until well combined and set aside. In a separate bowl, combine maple syrup, pumpkin puree, and vanilla extract, and then stir in Platteville Sunflower Oil to incorporate. Add wet ingredients to dry ingredients, mixing until just combined. Fold in chocolate chips. Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten slightly. Bake 10-12 minutes, or until edges begin to turn golden brown. Remove from oven and let cool for 1 minute before transferring onto a cooling rack to cool completely.

 
 
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Zucchini Banana Blueberry Muffins

10/16/2017

 
Now that it is back to school season why not try these Zucchini Banana Blueberry Muffins with the help of Platteville Sunflower Oil for a quick breakfast on the go or an easy snack. 

Recipe:
1/2 Cup White Whole Wheat Flour
3/4 teas Baking Powder
3/4 teas Baking Soda
1/2 teas Salt
1 teas Ground Cinnamon
2 Medium Ripe Bananas, mashed 
1/4 Cup Granulated Sugar
1/4 Cup Brown Sugar
1 Large Egg
1/3 Cup Platteville Sunflower Oil
1 teas Vanilla Extract
1 Cup Shredded Zucchini
1 Cup Blueberries, fresh or frozen
2 Tbsp Turbinado Sugar, optional
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Directions: 
Preheat oven to 350⁰ F and line a muffin pan with paper liners and set aside. In a medium bowl, whisk together the flower, baking powder, baking soda, salt and cinnamon. In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, sunflower oil and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until is well incorporated. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into the batter. Then gently fold in the blueberries. Pour the batter into prepared muffin cups, about ¾ full. Sprinkle the tops with turbinado sugar, if using. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean. Cool muffins on a wire cooling rack and enjoy!
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Roasted Vegetable Salad

10/16/2017

 
This Roasted Vegetable Salad would be a great addition to all of your backyard barbecue events with family and friends this summer. Try this recipe with Platteville Sunflower Oil for added health benefits and an unexpected nutty flavor!

Ingredients:
1 Head Garlic
5 Tablespoons Platteville Sunflower Oil
1 Bunch Carrots, peeled
1 Bunch Beets
1 Bunch Rainbow Chard
1 Tablespoon Lemon Juice
¼ Cup Raw Pepitas
Salt and Pepper


Directions:
Preheat the oven to 350 degrees. Cut the top quarter off the head of garlic and drizzle with ½ tablespoon Platteville Sunflower Oil. Wrap it in foil and set it in a small oven-proof dish. Bake it for 20 minutes. Remove it from the oven and keep it wrapped to cool. It will continue to cook as it cools. Turn the oven up to 425 degrees. While the garlic roasts bring a pot of water to a boil. Blanch the carrots in the boiling water for 2 minutes. Then add the beets and boil for 8 to 10 minutes. Remove them with and run under cold water. At this point, the skins should easily peel off the beets by using your finger. Halve the carrots and quarter the beets. Arrange them on a baking sheet. Drizzle with 1 tablespoon sunflower oil and sprinkle with salt. Roast for 20 minutes, flipping vegetables halfway through. Arrange the chard on another baking sheet. Drizzle with ½ tablespoon sunflower oil and pinch of salt, and rub it all over the leaves. Roast for 5 minutes, or just until the leaves have softened and become slightly browned. Next make the dressing. Squeeze the roasted garlic out of its skin and into a small mixing bowl. Mix in lemon juice and add a pinch of salt. Next, whisk in the remaining 3 tablespoons sunflower oil and combine until smooth. Lastly, toast the pepitas in a small skillet over medium heat. Cook, while flipping almost constantly for 2 minutes or until they start to pop. Sprinkle with salt. To serve, toss the carrots and beets with the garlic dressing. On a large platter, layer roasted chard on the bottom, then the carrots and beets, a drizzle more of garlic dressing then sprinkle on the pepitas, black pepper and more salt if desired. 
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Vegetable Fried Rice

10/16/2017

 
Here's an awesome way to use up leftovers with the help of Platteville Sunflower Oil. It can accommodate practically any vegetable in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.
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Ingredients:
3 Tbsp Platteville Sunflower Oil
2 Eggs, beaten 
1 Bunch Scallions, roughly chopped
1 Cup Leftover Cooked Chicken, Pork, Beef, Shrimp or Tofu 
1 Cup Frozen Peas and Carrots 
4 Cups Cold, Cooked White Rice
4 Tbsp Soy Sauce
Salt and Pepper


Directions:
In a large skillet heat 1 Tbsp of Platteville Sunflower Oil over medium-high heat.
Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned. Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes. In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice. Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. Season with the salt and pepper and serve, with extra soy sauce on the side. 
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Roasted Asparagus and Tomato Pasta

5/14/2017

 
Now that asparagus is in season in southwest Wisconsin, why not try this fresh farmer's market Roasted Asparagus and Tomato Pasta? Yum! 

Ingredients: 
1 Cup Asparagus, chopped into 1 inch pieces
1/2 Pint cherry tomatoes, halved
1 lb Whole Wheat Spaghetti
1/4 Cup Panko Breadcrumbs
3 Garlic Cloves, minced
1/3 Cup Platteville Sunflower Oil
Salt and Pepper


Directions:
Preheat oven to 425 degrees. Put chopped asparagus and tomatoes onto a cooking sheet and drizzle with Platteville Sunflower Oil and a generous sprinkle of salt and pepper. Put in oven and roast for 15 minutes, or until tomatoes are soft and asparagus is browning on the edges. Meanwhile, put water on to boil for pasta and then cook as directed to al dente. In a small pan, put breadcrumbs and garlic cloves. Cook over medium heat until fragrant, about 2-3 minutes. Then add in 1/3 cup sunflower oil and reduce heat to low. Let flavors meld while everything else cooks, stirring occasionally. Once pasta and vegetables are ready, toss everything together, including the sunflower oil sauce. Taste and then add salt and pepper to taste. You will probably need a generous helping of salt and pepper. Serve immediately with freshly grated Parmesan. Enjoy!!
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Join us almost every weekend this summer at the farmers market!
Saturdays 8:30-11am at the Mineral Point Farmers Market
Sundays 9-1pm at the Monona Farmers Market
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Roasted Garlic and Red Pepper Hummus

5/4/2017

 
Try this delicious Roasted Garlic and Red Pepper Hummus with Platteville Sunflower Oil for a nutty remix to your afternoon snack cravings!

Ingredients
1 Large Red Bell Pepper
6 Cloves Garlic
1 Tbsp Platteville Sunflower Oil
2 Cups Chickpeas
3 Tbsp Tahini
1 Lime, Juiced
1 tsp Paprika
Salt to Taste
​

Directions
Preheat the oven to 350F. Coat the bell pepper and garlic in the olive oil, place on foil, and cook in the oven until the garlic peel is lightly browned and fragrant, and when the bell pepper has developed some black/brown spots, about 25 minutes. When cooked, remove the peel from the garlic cloves. Place all ingredients except the chickpeas in a food processor and blend on high until well combined, stopping occasionally to scrape down the sides. Then add the chickpeas and blend again until a creamy consistency is achieved. Plate, garnish, and serve with crackers, cut up vegetables, or enjoy in a wrap or sandwich.
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Two Perfect Homemade Popcorn RecipesĀ 

3/27/2017

 
Try these fun popcorn recipes with Platteville Sunflower Oil!

Homemade Movie Theater Popcorn


Ingredients
½ Cup Popcorn Kernels
¼ Cup Platteville Sunflower Oil
1 tsp Salt

Directions
In a large pot with a tight-fitting lid, heat the sunflower oil over medium-high heat. Add the popcorn. When the oil begins to sizzle, cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.

Sweet & Salty Kettle Corn

Ingredients
½ Cup Popcorn Kernels
¼ Cup Platteville Sunflower Oil
¼ Cup Sugar
1 tsp Salt

Directions
Repeat steps for Homemade Movie Theater Popcorn; however, add sugar with popcorn kernels.

Extra Crispy Baked Sweet Potato Fries

3/23/2017

 
These extra crispy baked sweet potato fries make a great healthy snack or fun side dish. Try making them with Platteville Sunflower Oil for an unexpected nutty flavor! 

Ingredients
3 Large Sweet Potatoes, Peeled and Cut into 1/4 inch wide sticks
3 Tbsp Cornstarch
1/4 Cup Platteville Sunflower Oil 
1/2 tsp Chili Powder
Salt and Pepper 
​

Directions
Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Place cut sweet potato fries in a large bowl and toss with cornstarch. Add sunflower oil, chili powder, salt and pepper. Line the sweet potatoes onto the baking sheet. Try not to crowd them or else they won’t bake properly. Bake for 25-30 minutes. Let cool and enjoy!
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Double Chocolate Zucchini Brownies

2/5/2017

 
These brownies are gooey, fudgy, and super chocolatey…and they even have zucchini in them! Try this recipe with Platteville Sunflower Oil for an unexpected nutty flavor. 

Ingredients: 
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup Platteville Sunflower Oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups shredded zucchini 
3-5 tablespoons water
1/2 cup chopped walnuts, optional

Directions: 
Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray. Set aside. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside. Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini. Then, if your mixture is still very powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be very thick but shouldn't be powdery.  Add walnuts, if desired. You may need to use your hands to work the water in instead of a spoon.  Spread in prepared pan. Bake 25-30 minutes until the brownies spring back when gently touched.
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Kale Pesto with Sunflower Seeds and Pepitas

2/5/2017

 
This pesto is packed with nutritious kale and toasted pepitas and sunflower seeds. Try it with Platteville Sunflower Oil for a fun pesto remix!
 
Ingredients
One bunch of kale, stems removed and rinsed {roughly 200g}
¼ cup pepitas
¼ cup sunflower seeds
½ cup Parmesan cheese
1 garlic clove
2 tbsp Platteville Sunflower Oil
2 tbsp fresh lemon juice
¼- 1/2 tsp salt {to taste}
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Instructions
Bring a large pot of water to a boil. Add the kale, and simmer for one minute. Drain kale and run under cold water until cool. Leave in colander to drain while preparing other ingredients.
Heat pepitas and sunflower seeds in a small pan over medium heat. Cook, stirring frequently until seeds are lightly browned and toasted.
Combine all ingredients in a food processor and blend. You will need to scrape the sides several times and continue blending.

Fuel & Food for the Future!


Telephone

(608) 342-7244

Email

sales@plattevillesunfloweroil.com