Apple Banana and Kula Strawberry Smoothie · 1 cup of your favorite BBQ sauce DIRECTIONS 1. Preheat oven to 350˚F. 2. In a skillet over moderate heat, add the oil. 3. Heat the oil

Apple Banana and Kula Strawberry SmoothieYIELD: 4 servings

INGREDIENTS2 large ripe frozen apple bananas, peeled and sliced1 cup frozen Kula strawberries1 cup local whole milk1 cup orange or apple juice1/4 cup vanilla yogurt or 1 generous scoop frozen yogurt2 cups crushed ice cubes2 tablespoons local kiawe honey1 teaspoon vanilla extract

DIRECTIONS1. Blend ingredients in blender until smooth. 2. Divide smoothies among 4 small glasses.

BREAKFAST

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Wailua Asparagus and Hamakua Ali‘i Mushroom FrittataYIELD: 4 servings

INGREDIENTS2 tablespoons unsalted butter1 cup green onions, chopped1 bunch Wailua asparagus, trimmed, cut diagonally into 1-inch pieces 1 cup Hamakua Ali‘i mushrooms, sliced8 large Ka Lei eggs1 cup gouda cheese, diced, divided1/2 teaspoon Hawaiian salt, freshly ground1/2 teaspoon ground black pepper1/4 cup Parmesan cheese, grated (grate from a block; do not use pre-grated)

DIRECTIONS1. Preheat broiler. 2. Melt butter in heavy, broiler-proof, 10-inch-diameter nonstick skillet over medium heat. 3. Add asparagus and ali‘i mushrooms, sprinkle lightly with salt, and sauté until tender (about 6 minutes). 4. Whisk eggs, 3/4 cup gouda cheese, salt, and pepper in medium bowl. 5. Add egg mixture to skillet and fold gently to combine. 6. Cook until almost set (10-12 minutes). 7. Sprinkle the remaining 1/4 cup gouda cheese and Parmesan cheese on top. 8. Broil until frittata is puffed and cheese begins to turn golden (about 3 minutes). 9. Carefully invert onto a platter. 10. Cut into wedges and serve.

This dish can be made ahead and served chilled or at room temperature.

BREAKFAST


Asian Avocado SalsaYIELD: 4 cups

INGREDIENTS1 tablespoon ginger, minced1 teaspoon garlic, minced1/4 cup red onion, minced2 tablespoons unseasoned rice vinegar1 tablespoon mirin 2 teaspoons shoyu1 1/2 teaspoons olive oil1 1/2 teaspoons Hawaiian salt, freshly ground4 green onions, thinly sliced on diagonal (about 1 cup)2 tablespoons Chinese parsley, chopped2 large local avocados, halved, pitted, peeled, cut into 1/3-inch cubes

DIRECTIONS1. Combine ingredients together and refrigerate. (Can be made in advance.)

APPETIZERS AND SIDE DISHES


Okinawan Mashed Sweet PotatoesYIELD: 4 servings

INGREDIENTS1 lb. purple sweet potatoes, peeled1/2 cup sour cream1/2 cup vanilla yogurt1/8 cup honeyPinch Hawaiian salt, fresh ground

DIRECTIONS1. Peel sweet potatoes and simmer them in water until they are very tender, about 20 minutes. 2. Drain well. 3. Mash potatoes or puree them with a mixer. 4. Fold in the sour cream, yogurt, honey and pinch of salt.

Note: You can make this richer with a pat of butter or healthier by using only yogurt instead of sour cream.



Southeast Asian Lettuce WrapsYIELD: 4 servings

INGREDIENTS1 lb. ground turkey, chicken or pork 2 tablespoons cooking oil

1 tablespoon shoyu1 tablespoon oyster sauce1/2 teaspoon dark shoyu 1 tablespoon Shaoxing wine or dry sherry1/2 teaspoon sugar1 stalk green onion, finely chopped1/4 cup mint leavesJuice of 2 limes1 dash Sriracha3 fresh and cold Manoa lettuce heads with big leavesChinese parsley leaves, chopped Quartered limesJapanese cucumber, sliced into slivers

DIRECTIONS1. Heat wok and add the cooking oil. 2. Stir-fry the ground chicken and break up the lumps so they form nice small pieces. 3. Add in the shoyu, oyster sauce, dark shoyu, sherry, sugar, green onion, mint, lime and Sriracha. 4. Continue to stir-fry until the chicken is cooked. 5. Dish out and set aside.6. Carefully peel off the lettuce leaves from the lettuce head. Be careful not to break the leaves. 7. Serve the hot chicken with the lettuce leaves, cucumbers, and limes. You may also serve more Sriracha on the side.



Vegetable Stir FryYIELD: 4 to 6 servings

INGREDIENTS2 tablespoons vegetable broth1 tablespoons Chinese rice wine 1 teaspoon sugar1 teaspoon cornstarch1 teaspoon Hawaiian salt, freshly ground2 tablespoons vegetable oil1/4 teaspoon sesame oil2 pounds assorted, sliced vegetables: celery, carrots, bean sprouts, won bok, colored bell peppers, red onion, mushrooms2 large garlic cloves, minced2 teaspoons fresh ginger, minced and peeled2 green onions, thinly sliced on the bias

DIRECTIONS1. In a small bowl, stir together broth, rice wine, sugar, cornstarch, and salt until smooth.2. Set aside. 3. Heat a wok over high heat until hot. 4. Add vegetable and sesame oil and heat until it just begins to smoke. 5. Stir-fry carrots for 3 minutes. 6. Add mushrooms, cabbage, garlic, and ginger and stir-fry for 2 minutes, or until carrots are crisp-tender. 7. Add broth mixture to vegetables. 8. Stir-fry vegetables an additional minute to coat. 9. Add green onions and stir to combine. Cool on a sheet pan.10. Vegetables should be tender but still crisp. Garnish with sesame seeds and green onions.



Asian Chicken SaladYIELD: 4 servings

INGREDIENTS2 cups shredded chicken 1 head local won bok cabbage, cored, sliced into strips1 head local romaine lettuce, cored, sliced into strips1 medium carrot, peeled, thinly cut into stripsChinese Mustard Vinaigrette (see recipe below)1 cup fried wonton pi strips1 cup chopped, roasted peanutsChinese parsley sprigsLime wedges

DIRECTIONS1. Mix cabbage, lettuce and carrots well. 2. Add some of the vinaigrette and toss well. 3. Add the chicken and half of the wonton pi, then a little more vinaigrette and toss until everything is well coated.4. Place a small mound of greens on 4 plates. Top with the rest of the fried wonton pi strips, a sprig of Chinese parsley, peanuts, and a lime wedge.

SALADS


Chinese Mustard VinaigretteINGREDIENTS 2 teaspoons dry Coleman’s mustard2 teaspoons water1 egg yolk (use pasteurized egg)1/4 cup rice wine vinegar1 teaspoon shoyu2 tablespoons sesame oil3 tablespoons peanut oil or fresh canola oilHawaiian salt, freshly groundBlack pepper, freshly ground1 1/2 tablespoons kiawe honey

DIRECTIONS1. Mix the water with the mustard and let it sit for 15 minutes. 2. Place all of the vinaigrette ingredients (including the mustard/water slurry) in a blender and blend until smooth. 3. Adjust seasonings to taste. 4. Refrigerate until ready to use.

SALADS


Local Tropical Fruit Salad, Yogurt and GranolaYIELD: 4 servings

INGREDIENTS2 cups fresh Sweet Gold pineapple, diced and peeled1 cup mango, diced1 cup papaya, diced and peeled2 tablespoons fresh lime juice2 tablespoons honey4 cups vanilla yogurt1 cup toasted coconut1 cup Anahola Granola

DIRECTIONS1. Mix pineapple, mango, papaya, lime juice, and honey in a large bowl. 2. Let stand 10 minutes for flavors to blend. 3. Divide fruit mixture among bowls, top with 1 cup vanilla yogurt, and divide the coconut and granola over the top.4. To really make it special, serve garnished with fresh Kula strawberries.

SALADS


Local Watercress Salad with Grilled Island Grass-Fed Beef and Gingered TomatoesYIELD: 4 servings

INGREDIENTS4 tablespoons extra virgin olive oil1 tablespoon fresh lemon juice1/2 teaspoon Worcestershire sauce1/2 teaspoon Dijon mustardHawaiian salt, fresh ground, as needed2 oz. Ho Farms grape tomatoes, halved (about 1/2 cup)1 tablespoon ginger, finely minced1 pinch black pepper, freshly ground14 oz. island, grass-fed beef striploin (1’’ thick)6 cups small, local watercress springs (about 2 bunches, trim off lower stems; save stems for stir-fry or soup)1 spring fresh dill or basil leaves, torn2 oz. log Surfing Goat Dairy goat cheese, thinly sliced or crumbled

DIRECTIONS1. In a small bowl, whisk 2 Tbsp. of olive oil, lemon juice, Worcestershire sauce, Dijon mustard and a generous pinch of salt to make dressing. Set aside.2. In another bowl, combine tomatoes, ginger, 1 Tbsp. olive oil and a pinch of salt and pepper and set aside.3. Season both sides of the striploin with 1/2 tsp. salt and 1/4 tsp. pepper.4. Coat with 1 Tbsp. olive oil.5. Grill steak (5 minutes on one side).6. Flip and cook until the other side is nicely browned (about 3 more minutes).7. Transfer steak to cutting board and let it rest for 5-7 minutes.8. Slice the beef thinly.9. Re-whisk the dressing if necessary.10. In a large bowl, toss the watercress, tomato mixture, and sliced steak together with just enough dressing to coat.11. Season with more salt and pepper and arrange the salad in chilled bowls or plates.12. Garnish with goat cheese and springs of dill or basil or both.

SALADS


BBQ-Glazed Meatloaf YIELD: 5 servings

INGREDIENTS1 tablespoon olive oil 1 1/2 cups onion, chopped3 garlic cloves, minced 2 large eggs 1/2 cup milk 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce Hawaiian salt, freshly groundFreshly ground pepper 1 lb. local, grass-fed ground chuck 1/2 lb. local, grass-fed ground veal 1/2 lb. twice-ground pork 1 cup grated cheddar cheese1 1/2 cups fresh bread crumbs or panko crumbs1 cup of your favorite BBQ sauce

DIRECTIONS1. Preheat oven to 350˚F. 2. In a skillet over moderate heat, add the oil. 3. Heat the oil until hot, but not smoking. 4. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. 5. Set aside and let cool. 6. In a mixing bowl, whisk the eggs, milk, mustard, and Worcestershire together. 7. Add salt and pepper. 8. In a large mixing bowl, combine the meats, cheddar, egg-milk mixture, bread crumbs, and the cooked onion mixture. 9. Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust. 10. Transfer meat mixture to an oiled loaf pan. 11. Brush meat with BBQ sauce. 12. Bake in oven for about 45 minutes, until sauce has set. 13. Brush meat loaf with remaining sauce and bake for 15 minutes more. Internal temperature of loaf should be 160˚F.

ENTREES


Cold Ginger ChickenYIELD: 4 servings

INGREDIENTS1 lb. - 3 1/2 lbs. chicken2 tablespoons sesame oil1/4 cup peanut, vegetable, or corn oil1/2 cup fresh ginger, finely chopped1/2 cup green onions, finely minced1 teaspoon Hawaiian salt, freshly ground

DIRECTIONS1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. 2. Bring to a boil and simmer for about 25 minutes. 3. Turn off the heat and let the chicken stand in the cooking liquid until just warm (another 25 minutes). 4. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.5. Cut the chicken into pieces. 6. Arrange neatly on a platter. 7. Refrigerate until the chicken is cold.8. Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. 9. Cook for about 30 seconds, then add in the salt. 10. Refrigerate until the chicken is ready.

ENTREES


Flatbread Pizza MargheritaYIELD: 4 servings

INGREDIENTS1 foccacia from Bakery (half sheet) or 1 pack Kontos pocketless pita rounds3 tablespoons extra-virgin olive oil plus additional for brushing8 oz. fresh mozzarella, sliced into 1/8 inch coins (look for fresh mozzarella in water in the full service deli. Don’t confuse this with low moisture mozzarella in the grocery department.)1 lb. vine-ripened Hamakua beefsteak tomatoes, sliced1/4 teaspoon salt6 to 8 medium fresh basil leaves, tornFresh cracked pepper as neededHawaiian salt, fresh ground, as needed

DIRECTIONS1. Preheat oven to 400 degrees.2. Take the foccacia or pita, place on sheet pans, and drizzle with olive oil. 3. Evenly divide the slices of mozzarella over the bread. 4. Top each with slices of tomato, leaving a 1/2 inch border around edge. 5. Place in the oven and bake for 10-12 minutes until cheese melts.6. Scatter basil over pizzas, drizzle with more olive oil and season with salt and cracked pepper.

ENTREES


Fried Garlic Pork ChopsYIELD: 4 servings

INGREDIENTS1/2 cup all purpose flour1/4 cup cornstarch1/2 teaspoon garlic salt1 teaspoon granulated garlic4 center-cut pork loin rib chops, 7 oz., 3/4 inch thickHawaiian salt, fresh ground and pepper as neededVegetable oil (for frying)

DIRECTIONS1. Mix flour, cornstarch, garlic salt, and garlic in a medium bowl. 2. Season pork chops with salt and pepper. 3. Dredge pork chops in flour mixture (do not shake off excess).4. Pour vegetable oil in a heavy gauge frying pan to a 1/2 inch depth. 5. Heat the oil to medium high, about 350˚. 6. Fry pork chops in oil until golden brown and cooked through (about 5 minutes per side).

ENTREES


Kim Chee Fried RiceYIELD: 4 servings

INGREDIENTS1/4 cup peanut oil 3 cups cooked white rice, day old, dried out uncovered in the refrigerator2 teaspoons garlic, minced1/2 cup diced kalbi, or preferred meat1/2 cup kim chee, chopped1/2 cup watercress pieces, 1/2 inch1/2 cup bean sprouts3 eggs, whisked and fried2 tablespoons shoyu (dark preferred)1 tablespoon sesame oil 1/2 cup green onions, chopped

DIRECTIONS1. Heat the peanut oil in the wok.2. Toss in the rice until hot and golden. 3. Toss in the garlic. 4. Add in the kalbi, kim chee, watercress, bean sprouts, and fried egg and stir-fry for 2 minutes. 5. Add in the shoyu and sesame oil. 6. Finish with green onions.

ENTREES


ENTREES

Moi Steamed Chinese StyleYIELD: Serves 2 to 4

INGREDIENTS1 medium-sized, white-fleshed whole fish, Moi or TaiHawaiian salt, freshly ground2 stalks green onions 3 or 4 slices ginger2 tablespoons shoyu 1/2 teaspoon rice wine vinegar1 tablespoon vegetable oilFew sprigs Chinese parsley leaves

DIRECTIONS1. Rinse and drain fish. 2. On both sides of fish, cut deep incisions across width at one inch intervals. 3. Sprinkle with salt inside and out.4. Cut green onions into 2 or 3 sections, then slice lengthways into thin strips. 5. Julienne ginger slices. 6. Insert spring onions and ginger into incisions – any excess can be placed inside fish.7. Place fish in a steamer. Steam on a medium heat for about 10 minutes.8. Place fish on a serving dish.9. Mix shoyu and vinegar and pour over fish.10. *Remove water from wok. Add oil to wok, heat till sizzling and pour over fish.11. Garnish with chopped coriander and serve.

Notes:*Tip: For an easy, instant soup, don’t throw out the liquid in the wok after steaming the fish. Taste it, add water as necessary, and bring to a boil. You should have enough for a couple of bowls of fish soup. Garnish with spring onions or Chinese parsley, and you are all set.


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Apple Banana and Kula Strawberry Smoothie · 1 cup of your favorite BBQ sauce DIRECTIONS 1. Preheat oven to 350˚F. 2. In a skillet over moderate heat, add the oil. 3. Heat the oil