1/3 cup sunflower seeds, divided1 Tbsp. corn or sunflower oil 3 Tbsp. cider vinegar 1 large clove garlic, minced Freshly ground black pepper 1-2 Eatwell carrots, diced 4 sm. Zucchini or other summer squash, cut into matchsticks and/or sliced

Toast sunflower seeds 15 minutes in oven at 250 degrees.  Whirl half the seeds in blender; add oil, vinegar, garlic, and a large grinding of black pepper; whirl to blend.  Arrange carrots in center of plate, place summer squash sticks and slices around edge of platter, pour dressing over all. Sprinkle with remaining sunflower seeds.  Cover and refrigerate an hour or so.  Six servings. Adapted from The Sage Cottage Herb Garden Cookbook